• • Boiling Method:

    1. 1. Place the scrubbed whole beets in a large pot and cover them with cold water by at least an inch. Add the optional tablespoon of vinegar or lemon juice to the water.
    1. 1. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the beets are tender when pierced with a fork. Cooking time will vary depending on the size of your beets.
    1. 1. Once tender, drain the beets. If you plan to use some of the beet liquid for the soup, reserve about 1 cup before draining completely.
    1. 1. Let the beets cool until they are comfortable to handle. Then, peel them – the skin should slip off easily.

• • Roasting Method:

    1. 1. Preheat your oven to 400°F (200°C).
    1. 1. Wrap each scrubbed beet individually in aluminum foil.
    1. 1. Place the wrapped beets directly on the oven rack or on a baking sheet.
    1. 1. Roast for 50-75 minutes, or until tender when pierced with a skewer or knife through the foil.
    1. 1. Allow to cool slightly before unwrapping and peeling.

Step 2: Prepare the Cooked Beets

1. 1. Once the beets are peeled and cooled, grate them using the large holes of a box grater. Alternatively, you can dice them very finely, or use a food processor with a grating attachment. You should have approximately 3-4 cups of grated beets.

1. 1. Place the grated beets in a large mixing bowl.

Step 3: Prepare Other Vegetables

1. 1. Cucumber: Peel the cucumber. If it’s an English cucumber, seeding isn’t usually necessary. For other varieties with larger seeds, slice in half lengthwise and scoop out the seeds with a spoon. Finely dice the cucumber or grate it using the large holes of a box grater. Add to the bowl with the beets.

1. 1. Radishes (if using): Wash and trim the radishes. Slice them thinly or dice them finely. Add to the bowl.

1. 1. Herbs & Aromatics: Finely chop the fresh dill and chives (or spring onions). Mince the garlic, if using. Add most of the herbs to the bowl, reserving some for garnish.

Step 4: Combine the Soup Base

1. 1. To the bowl with the beets and vegetables, add the plain yogurt, buttermilk/kefir (if using), lemon juice, minced garlic (if using), salt, pepper, and optional sugar/honey.

1. 1. Whisk everything together thoroughly until well combined. The soup should take on a beautiful, vibrant pink color.

Step 5: Adjust Consistency and Seasoning

1. 1. Check the consistency of the soup. If it’s too thick for your liking, gradually whisk in cold water or the reserved (and cooled) beet cooking liquid until you reach your desired consistency. Some prefer a thicker, spoonable soup, while others like it a bit thinner and more drinkable.

1. 1. Taste the soup and adjust seasonings as needed. You might want more lemon juice for tartness, more salt, or a touch more sugar/honey to balance the flavors. Remember that flavors will meld and become more pronounced as the soup chills.

Step 6: Chill Thoroughly

1. 1. Cover the bowl with plastic wrap or transfer the soup to an airtight container.

1. 1. Refrigerate for at least 2 hours, but preferably 4 hours or even overnight. Chilling is crucial for two reasons: it allows the flavors to meld and deepen, and it ensures the soup is refreshingly cold when served.

Step 7: Serve

1. 1. Once thoroughly chilled, give the soup a good stir before serving.

1. 1. Ladle into bowls or glasses.

1. 1. Garnish generously with the reserved fresh dill, chives, and slices/quarters of hard-boiled eggs, if desired. A swirl of extra yogurt or a drizzle of good quality olive oil can also be nice.