Ingredients:
- bunch of young beetroot leaves
- few cloves of garlic
- glass or more of intense beet acid (4-5 days)
- chives, dill
- 2-3 cucumbers
- bunch of radish
- lemon juice
- half a spoon of sugar (optionally)
- half a liter of curd or sour yoghurt
- salt, pepper
- a hard-boiled egg or avocado
Preparation: We prepare the beet acid a few days earlier. We pour a warm boiled water over a kilogram of washed, picked and grated beets (around 1 l) in the jar made of glass, we add a few cloves of garlic and we put it away into a warm dark space for a few days (it is possible to cover the large jar with the cloth, and for precipitating fermentations to add the crust of bread baked on sourdough). We chop the greens, radishes, the cucumber and the garlic finely or into bigger pieces, we add the salt, pepper and after mixing we are put it back for a moment so that it releases the juice, and then we add the curd, the beet acid and the lemon juice. We serve it with an egg or with avocado. Recipe: Maja Pietruszka, photo: USTA magazine
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