Chilled Vegetable Soup

• 600 millilitres water
• 200 grams beets young roots with stems and the youngest leaves, roots sliced, stems chopped
• 1 teaspoon lemon juice
• 2 teaspoons sugar
• 1 each lovage sprig
• 1 each marjoram sprig or fresh savory sprig
• 3 each allspice
• 10 each black peppercorns
• 1 each bay leaves
• 400 millilitres buttermilk or yogurt, but the best is kefir
• 200 grams cucumbers fresh, sliced then quartered
• 200 grams white radish grated not so finely
• 2 each onion springs sliced, chives chopped
• 1 cup dill weed chopped finely
• 1 1/2 teaspoon salt more if needed
• 1/2 teaspoon black pepper ground

1. 1 - Pour water into a pot, add beet, lovage, marjoram, allspice, bay leaf, bring to boil and simmer for about 20 minutes.
2. In the meantime add 1/2 teaspoon of salt, and 3 teaspoon of sugar.
3. At the end add 1 teaspoon of lemon juice and adjust salt and sugar if needed.
4. Set aside to cool for an hour.
5. Remove bay leaf and sprigs.
6. 2 - Find a big bowl, 1 1/2 litre at least, toss in cucumber, radish, onion, chives, sprinkle 1 teaspoon of salt and 1/2 teaspoon of ground pepper.
7. Mix gently using a spatula and set aside for and hour.
8. Stir from time to time.
9. 3 - Add chilled beet soup to you bowl, add kefir, buttermilk or yogurt, stir gently until combined.
10. Season with salt and pepper.
11. Chill it in the fridge.
12. Serve cold.

water, beets young roots, lemon juice, sugar, lovage sprig, marjoram sprig, allspice, black peppercorns, bay leaves, buttermilk, cucumbers, white radish, onion, dill, salt, black pepper

Taken from recipeland.com/recipe/v/chilled-vegetable-soup-53525 (may not work)