Learn the Polish summer tradition of fruit soups with this delicious recipe from EPL chef Zofia Trebaczkiwicz.
| 4-5 med | roasted beets, chopped |
| ¾ c | raspberries |
| 4 T | red wine vinegar |
| 1-2 | cloves garlic |
| 2 | potatoes, boiled |
| 1 c | vegetable broth |
| 750 gr | kefir |
| 250 g | crème fraîche |
Blend all ingredients until smooth and chill. Salt/pepper to taste.
Garnish with 2 finely chopped semi-pickled cucumbers (half sour), 4-6 sliced radishes, chopped dill, chives, basil, sorrel (any one or all). Finish with dill oil, popped dill seeds, feta, Aleppo peppers and a few raspberries.
Serves 2-4.
