| September 3, 2019 | 0 Comments


2 big beetroots or 3 middle beetroots

1 cucumber, peeled&cored&cubed

1-2 spring onions, sliced

4 eggs

1l buttermilk/Kefir

1 bunch dill

optional: 1/2 Braeburn apple, peeled&cubed



1.Wrapp the beetroots in alu foil and put in the oven for 90min by 180C/360F


2. Boil the eggs for 10min. Then cube 2 eggs and the other 2 are for decoration


3.  Peel, core and cube the cucumber. Slice the spring onions, chopp the dill and put in a bowl


4. Remove the beetroots from the oven and let it cool down. Peel them and cube them. Put in the bowl.


5. Also add salt&pepper.  Then add the buttermilk or kefir.  Optional you could add also a bit of apple, but this is not traditional.


6. Combine everything. Add some clingfilm on top and put in the fridge for 1-2h


7. Finally drizzle additional dill on top, also a quartered egg and maybe additional salt.  Traditionally served together with boiled potatoes, but I don’t need it in summer.  ENJOY

Category: Berlin Kitchen

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