Summary

Ingredients

• 500 g beetroot, cooked, vacuum-sealed
• 120 g pickled cucumber (s)
• 250 ml vegetable stock
• 300 ml buttermilk
• 200 g sour cream
• salt and pepper
• 2 egg (s)
• 1 bunch parsley
• 30 g walnuts

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Instructions

1. Coarsely chop the beetroot and pickles. Puree with the broth, buttermilk and half of the sour cream. Season to taste with salt and pepper and refrigerate for approx. 1 hour.
2. Boil eggs hard for about 8 minutes, then let cool. Chop the parsley and walnuts very finely. Peel and quarter the eggs.
3. Garnish the soup with the remaining sour cream, eggs, parsley and walnuts and serve.
4. Tip: If you like it a little more liquid, you can use kefir instead of buttermilk and sour cream.