Beetroot soup with kefir is a cold summer soup. Beetroot soup with kefir

Classic cold beetroot soup with kefir is the okroshka familiar to everyone, only without sausage and seasoned with kefir instead of kvass. In Lithuania, such a kholodnik is very popular, but there they don’t put potatoes in it, but serve it hot mashed potatoes separately, as an addition.

Meat lovers may well add to this Lenten recipe desired meat products - boiled chicken, beef or any sausages. My version is light, ringing, cooling and not heavy! All girls will be delighted with this soup on a hot day!

Prepare the ingredients according to the list. Boil potatoes, beets and eggs in advance.

Peel the skins of the potatoes and beets.

Cut the beets, potatoes, eggs and cucumbers into small cubes.

Add finely chopped green onions and dill.

Place all the cuttings in a saucepan and stir. You can pour kefir, add salt to taste and let the kefir-based beetroot soup brew in the refrigerator. Many people like this option. In this case, the beetroot takes on a bright lilac color from the beets.

Second option: vegetable mix it is placed directly on the plates, and everyone pours kefir to their taste and adds some salt.

Both versions of the classic cold beetroot soup with kefir have the necessary freshness and cooling properties. Choose the one you like! Bon appetit!

Cold beetroot- hearty summer dish, which pleasantly cools in the heat.

In the summer, many of us refuse first courses and prefer to eat something cold than a bowl of hot soup. Cold beet soup with kefir will help you cool down; in hot weather it is simply irreplaceable. Cold beet soup can be prepared using beet broth. But I like beetroot soup with kefir. No need to stand at the stove.

Beetroot soup with kefir, like all cold soups, must be made according to the “cook and eat” principle; it cannot be stored. Such dishes are similar to salads, only the dressing for them is thinner and more plentiful. After all, we don’t dress salads in advance, otherwise they will leak and spoil. Likewise, cold soups - after standing, they become soggy and are no longer suitable for food.

Benefits and rules for preparing beetroot soup with kefir

I do not add vinegar to this recipe, but use only healthy and natural products.

The two main ingredients of beetroot soup with kefir make it not only the most suitable dish for a hot summer day, but also very useful. This cold beetroot soup perfectly cleanses the body and helps you lose weight.

Kefir improves digestion, neutralizes toxins, is a rich source of potassium, reduces swelling and is low in calories.

Beets, in turn, are useful for intestinal problems, liver and gall bladder diseases, diseases of the cardiovascular system and anemia.

To prepare beetroot soup with kefir, the following are used: young beets, kefir, cucumbers, potatoes and herbs - also equally healthy ingredients.

If you carefully monitor your figure, use low-fat kefir to prepare beetroot soup. But remember that the “lighter” the kefir, the more liquid the soup will be. Use young beets, they are juicier and sweeter.

However, due to its lightness, a feeling of hunger may arise soon after eating it, so for men you can prepare beetroot soup with meat or chicken.

How to cook cold beetroot soup with kefir

Cold beetroot soup cooks very quickly. You can prepare vitamin summer soup within a few minutes.

For 10 servings you will need:

1 liter of kefir
1 liter of drinking water
200 gr. boiled potatoes
200 gr. boiled beets
5 boiled eggs
250 gr. fresh cucumbers
25 gr. green onions
25 gr. dill
3 tablespoons ground horseradish
1 teaspoon salt

Preparation:

To start preparing beetroot soup with potatoes and kefir, you need to cool the kefir very well.

Pre-boil the beets, eggs and potatoes. Potatoes should be cooked unpeeled, in their skins, in lightly salted water. To make the beets cook much faster, you can add a few crystals of citric acid. Boiled beets will have a beautiful bright color if you cook them in their skins.

Cool and peel cooked foods. Then, boil water and cool.

Clean and grate the boiled beets. It can be grated on a regular grater, or cut into thin strips.

Cut the boiled potatoes into small cubes; if desired, you can use a coarse grater.

Fresh cucumber, like other vegetables, is cut into strips or grated on a coarse grater. If the cucumbers have a hard peel, it is better to cut it off.

Finely chop the onion and dill.

Transfer the vegetables and herbs into a deep bowl or pan.

After this, pour cold kefir over the vegetables. Then add the same amount of cooled drinking water. Can be replaced with sparkling mineral water.

Mix all prepared products well, add salt and favorite spices to taste if necessary. Let’s try it, cold beetroot soup should be moderately salty. You can add a little sugar if desired. But it all depends on the sweetness of the beets, kefir and your taste.

Place in the refrigerator until completely cooled.

Serve with sour cream and halved boiled eggs.

Bon appetit! Enjoy!

Refreshing cold soup— beetroot soup with kefir, just what you need on a hot day. Easy and nutritious!

Kholodnik with kefir - a wonderful summer first course

• Kefir (0.05 – 1% fat) – 1.5 l.
• Boiled chilled water – 0.5 - 1 l
• Eggs – 6-7 pcs.
• Cucumbers – 3 pcs.
• Beets – 2 pcs.
• Radishes – 15-20 pcs. (optional)
• Green onions – bunch
• Parsley or dill - a bunch
• Salt - to taste.

Bake the beets in the oven at 200 degrees for about an hour. Baking time depends on the size of the beets. Set aside the finished beets to cool. Boil eggs hard. Cool under cold water. Peel the eggs and beets.

Cut all vegetables and eggs into strips. Finely chop the greens. Mix everything in a tureen or saucepan.

Fill with cold kefir. Salt to taste.

Stir and add water if the cold mixture is very thick. If the kefir was liquid, then you don’t need to add water.

Pour the cooler into plates. Decorate with egg halves and herbs. The kefir refrigerator is ready! Bon appetit!

Recipe 2: Belarusian cold beet soup with kefir

Beetroot kholodnik is one of the best refreshing dishes of Belarusian cuisine. There are many recipes for this summer soup, but beets are a mandatory ingredient in any of them.

In this sense, our today was no exception. step by step recipe with photo. We suggest preparing cold soup from beets, sorrel, kefir, onions, chicken eggs and fresh cucumber. The result is very tasty, dietary, light soup, which is perfectly refreshing in the heat.

At home, you can prepare such a cold dish easily and quickly. Despite the simplicity of the products and their ease on the stomach, the dish turns out to be quite satisfying. So with its help you will not only refresh yourself, but also satisfy your hunger. In addition, beetroot soup is perfect for those who are on a diet, as well as lacto-vegetarians (if you remove eggs from the recipe).

• beets - 1 piece
• sorrel – 200 gr
• kefir - 600 gr
• chicken egg - 2 pcs
• onion - 1 piece
• cucumbers - 3 pcs.
• salt - to taste
• sugar - to taste
• fresh herbs - to taste
• sour cream - to taste

Wash the beets and bake in foil in the oven until soft (45-60 minutes). Then take it out, let it cool and clean it.

Boil hard-boiled chicken eggs (5-7 minutes). After this, drain the water, pour cold water over the eggs, cool and peel them.

Wash the sorrel under running water, dry it with a paper towel and chop it.

Simmer the sorrel over low heat until soft.

Three baked beets on a medium grater.

Cut the boiled eggs and fresh cucumbers into small cubes.

Finely chop the onion and rub it with salt so that it releases its juice and becomes less caustic.

Combine all the ingredients and pour kefir into this mixture. Salt and sugar to taste ( if the beets are very sweet, you don’t need to add sugar). Then mix everything again until smooth. If desired, put a little sour cream in a serving plate and sprinkle the cold pan with herbs.

Recipe 3: how to prepare beet cold soup with kefir

IN Belarusian cuisine there is one wonderful recipe. It is called holodnik or khladnik - it is a soup made from beets, vegetables with the addition of meat, on kefir, which is served cold. It is refreshing, more suitable for the summer, but even in winter, sometimes you want to cool down and feel the taste of summer.

This recipe used sausages, but they can easily be replaced with boiled sausage, boiled meat or chicken. The taste will not suffer from this, and the dish will become more healthy and dietary.

Belarusian kholodnik with beets on kefir - recipe of the day.

• beets 2 pcs.,
• potatoes 2 - 3 pcs.,
• egg 2 - 3 pcs.,
• cucumber 1 large or 2 small,
• beef sausages 2 pcs.,
• a bunch of greenery,
• kefir 1% 1 l,
• fermented milk drink tan or ayran 1 l.

The sausages must be placed in water, boiled until tender and cooled. After this, cut evenly into cubes.

Wash the cucumber thoroughly and cut into cubes. It is better to do this with a sharp knife, carefully so as not to crush or mash the cucumber.

You should hard boil the eggs in advance. Let them cool and cut into medium cubes.

We also boil the potatoes in their jackets in advance, cool and cut them in the same way as all the previous ingredients.

We do the same with beets.

Place all the chopped products in a pan of suitable capacity.

This recipe uses fermented milk drinks, but there are options for preparing kholodnik with the addition of kvass, beet broth or plain water. In a cold brew based on water or broth, you should add sour cream and more spices to improve the taste.

Pour in kefir and tan.

Salt and pepper to taste, mix everything thoroughly. Before serving, put the soup in the refrigerator for a couple of hours so that it has time to cool. That's it, the dish is ready, you can serve!

This dish is very similar to okroshka, but because of the beets it has a pleasant, raspberry color. The soup is really refreshing, it also awakens your appetite, you want to eat a bowl and then ask for more! It is best served with a slice of rye bread.

Recipe 4: cold kefir soup with beets

The main difference between cold water and classic okroshka is the absence of any meat ingredients in it, which means that soup can be safely included in the diet of people trying to improve their weight and figure. The ingredients that make up this first dish are quite affordable and can be found in the refrigerator of every housewife.

• boiled beets – 1 pc.
• boiled egg – 1 pc. (plus another half for decoration)
• kefir – 250 ml
• pickled cucumbers (small size) – 2 pcs.
• green onions - 3-4 feathers
• salt and ground black pepper - to taste.

Peel the beets and grate them on a coarse grater.

Remove the shell from the egg and finely chop it (if desired, you can grate it).

Cut the pickled cucumbers into small cubes and add to the beets and eggs.

Pour chilled kefir over the crushed ingredients and add black pepper to taste.

Mix thoroughly, remembering to taste for salt, and add salt to the soup if necessary.

Leave the refrigerator for half an hour in a cold place so that it cools and brews. Garnish with half an egg and diced green onions and serve the cold soup immediately.

Recipe 5: beet cold soup with meat on kefir

In the classic beetroot recipe, the dish is seasoned with beet broth with the addition of kvass, kefir or sour cream. Today I am sharing with you a recipe for cold beetroot soup, which I prepared not only with beet broth, but also with meat broth, and seasoned with kefir.

Meat (any) – 500 grams
Beets – 2-3 pcs.
Potatoes – 6 pcs.
Kefir – 500 ml
Eggs – 6 pcs.
Cucumbers – 5 pcs.
Green onions – 1 bunch
Dill – 1 bunch
Salt - to taste
Vinegar – 1 tsp.
Citric acid - to taste

How to cook cold beetroot soup with kefir: first of all, boil the necessary ingredients.

So, wash the meat, add water, add salt, put it on the stove and cook the meat broth.

Peel the beets, cut them into cubes about 8-10 mm in size, put them in a saucepan, pour water, salt, add vinegar and boil the beet broth. Vinegar is necessary to preserve the bright, rich color of beets. You can replace vinegar with lemon juice.

Wash the potatoes and boil them in their skins.

Boil the eggs hard.

After all products are prepared, they should be completely cooled. Therefore, I recommend that the preparation processes described above be done in advance, for example, in the evening. So, peel and cut the cooled eggs.

Peel the potatoes and also cut them.

Remove the meat from the broth and cut it like the previous products.

Wash the cucumbers, green onions and dill under running water, then chop them. Cucumbers - cubes.

Green onions - chop.

Dill - chop.

Place all prepared products in a saucepan of suitable volume (approximately 5.5 l) and add boiled beets along with beetroot broth.

Fill everything with broth. It is advisable to do this through filtration so that the fat that collects on the surface of the broth does not end up in the beetroot.

And fill all the products with kefir.

Adjust the taste of beetroot with salt and add citric acid. Leave the dish to steep and cool in the refrigerator for about 30 minutes. After that, cold beetroot soup with kefir can be served.

Recipe 6: cold kefir beetroot soup (with photo)

Cooking cold beet soup with kefir in the summer is so pleasant and simple. After all, there is absolutely no need to stand at the stove and cook hot soup or borscht, additionally heating the kitchen. This very healthy first course consists of a minimum of ingredients. But at the same time it is not inferior in taste and quality to expensive first courses.

• young beets (boiled) – 2 pcs.,
• cucumbers – 2 pcs.,
• boiled eggs – 3 pcs.,
• dill,
• green onions,
• salt,
• kefir – 500 ml,
• mustard optional.

Pre-cook the whole beets. Young root vegetables are ideal. Then the beetroot soup turns out to be very tasty and truly summery. So, after cooking, cool and clean the beets. Grate it on a coarse grater.

Cut the cucumbers into thin strips or cubes. We send it to the beets. I usually peel cucumbers to get rid of the rough skin.

Wash green onions and dill. Chop finely. Add to the container with the beets and cucumbers. You can also use other favorite greens in the beetroot recipe.

Cut hard-boiled eggs using an egg slicer or knife. Combine with the rest of the ingredients.

Pour chilled kefir over everything. Salt to taste. Add cold water if necessary boiled water V small quantity. I also like to add mustard to the cold brew. The result is a rich, spicy taste.

The finished beet soup with kefir remains to be placed in the refrigerator for complete cooling. Serve this first course cold.

When serving, you can decorate the beetroot soup in a plate with a slice of boiled egg. You can also use quail eggs instead of chicken eggs.

Recipe 7: Summer cold beet soup (step-by-step photos)

In addition to the fact that cold soups perfectly fill you up for lunch in the summer, they also quench your thirst, because they are prepared with kefir or other liquid dairy product. Kholodnik made from beets has a colorful color, juicy taste and is prepared so simply that even a schoolchild can handle its creation. For this dish, it is best not to boil beets, but to bake them - the color will remain in the vegetable, and when cooked, all the color of the beets “transfers” to the broth. Fresh cucumbers are often added to the dish, but you can replace them stalk celery, but radishes cannot be replaced - they are a key product, but you can replace the variety of this vegetable from ordinary French to watermelon radishes.

• 1 boiled beet
• 2 boiled chicken eggs
• 1 watermelon radish
• 1 boiled potato
• 2-3 stalks of green onions
• 1 tbsp. kefir
• 2-3 pinches of salt
• 2-3 stalks of celery

Boil the potatoes and beets in advance for 25 minutes, and then cool sharply for 10 minutes, placing them in ice water. Then we peel the peel from the potato tuber and the beets and rinse them in water. Cut the potatoes into medium cubes and pour into a deep container. If you decide to add carrots to the dish, then also boil them, cool, peel and chop them along with the potatoes.

Pour the washed and chopped pieces of stem celery into a container.

Peel the watermelon radish from the top layer of peel, wash it and cut it into round plates, and then into small slices and add it to the container. The juiciest and sweetest part of the vegetable is its core.

Boil the chicken eggs for 15 minutes in advance, cool them sharply in ice water and after 5 minutes peel off the shells. Wash and cut into medium cubes, adding to the rest of the chopped ingredients.

Grate the boiled beets on a fine grater directly into the container.

Fill all the cuts with kefir of any fat content. Substitute another liquid dairy product if desired. Wash the greens and green onion stalks, chop them and add them to the refrigerator. Add salt and ground black pepper, mix everything carefully.

Place the dish in the refrigerator for 20-30 minutes and serve chilled. If desired, you can press a peeled and washed clove of garlic into the refrigerator.

Recipe 8: cold beet soup with kefir

• Kefir – 1 liter (the fat content of the product tastes, I preferred 1%)
• Small beets - 2 pcs.
• Potatoes – 2 pcs.
• Large chicken eggs – 2 pcs.
• Fresh cucumbers – 2 pcs.
• A little dill
• Onion greens – 100 g
• Small radish – 8-10 heads
• Sugar

Boil eggs in their shells, potatoes in their skins, and peeled beets. And don’t rush to drain the beet broth; perhaps you will use it to dilute the beetroot broth. After cooking, peel and chop the food: eggs, potatoes and cucumbers into small cubes.

Chop the onion and grate the beets and radishes through a coarse grater.

Combine everything together in a suitable deep cup and season the vegetable crumble with sugar and salt. Add finely chopped dill and pour in kefir. But, for those who cannot tolerate dairy, you can season the vegetables with chilled beetroot broth. In this case, when serving the dish, you can put in it thin circle lemon and a slice of egg. Note: the volume of decoction for these ingredients is liter.

Recipe 9: beetroot soup on kefir with cucumbers (step by step)

This dish is nutritious and healthy, and its composition resembles Russian okroshka. The main ingredient is beets, which contain essential microelements and vitamins. This vegetable is recommended to be consumed as a preventive measure for many diseases, and is also prescribed to patients with various ailments.

• 3 boiled beets;
• Chicken eggs;
• 1 bunch of dill, green onions;
• 3 cucumbers;
• 1.5 liters of kefir.

Pour kefir into the prepared container. The fat content of the fermented milk product depends on what consistency of the dish you prefer. If you like thin soup, then take 1.5%.

Gently grate the beets on a coarse grater. Try not to press too hard on the vegetable, otherwise it will turn into mush. By the way, you can use not only a boiled product, but also a baked one, so use the option that you like best. Place the chopped root vegetable in a bowl with kefir and stir thoroughly.

We wash fresh cucumbers, cut off the ends, cut them lengthwise into two parts, then cut them into thin strips and divide them in half. Add to soup.

Take a bunch of dill and rinse cold water, cut off the stems and chop finely. Chop the green onions and put everything in a bowl of soup. Preferably use fresh herbs.

The dish remains to be peppered and salted to taste. Pour into portioned plates and add half a boiled egg to each of them.

Recipe 10: Kholodnik made from pickled beets and kefir

Beet soup with kefir perfect dish for summer. It cooks very quickly and lasts a long time in the refrigerator. This is a great way to lose extra pounds and quickly tone yourself up. The good thing about the soup is that it is very filling, despite the abundance of vegetables in it, but not high in calories.

You can eat a lot of it and it makes you happy! Moreover, the first course is easy to prepare. The calorie content is forty-five calories per hundred grams of soup. A small plate contains three hundred grams of product or more.

In the summer, all products for preparing cold water are taken fresh from the garden or purchased at the market. Including kefir, a modest part of the family budget is spent on everything. Even the most novice cook can cope with preparing beet soup.

• 4 liters of kefir;
• 1 liter of water;
• Salt;
• Pickled beets 2 jars;
• 10 cucumbers;
• A large bunch of dill;
• Green onions 300 grams;
• Radish 200 grams.

The quantity of products is calculated for a five-liter pan. Before cooking, wash and trim all vegetables.

First of all, finely chop the onion. Pour into a saucepan.

Then cut the cucumbers into strips. Make the strips thin. The thinner it is, the tastier it is to eat. Slice the radishes. Cut into small, thin slices.

Place all the vegetables in the pan. Pour the marinade with pickled beets from the jar there. Add salt. Stir and pour in chilled kefir.

Let it brew in the cold. The next day, the soup will become even tastier.

Pour into a plate. Decorate with boiled egg and dill. Serve with boiled or baked potatoes. It turns out to be a very tasty, summer-cold soup!

Cold soups with beets, in which kefir, kvass or sorrel decoction become the basis for the broth, are called beetroot soup (or kholodnik). This dish belongs to Eastern European cuisine, which is perhaps why it has so many fans in Russia.

Classic recipe

Cold kefir beetroot soup is an excellent solution for a hot summer day. Prepared with strict adherence to the recipe, it not only tastes good, but also provides the body with a significant amount of nutrients.

How to cook cold beetroot soup with kefir:

Cold meat beet soup with kefir and mineral water

Another alternative to okroshka – hearty and with an original taste. If the beetroot is in classic version does not imply the presence of meat, then in this recipe balyk (cold smoked meat, cut along the backbone of cows or pigs) becomes almost the main component, an accent that attracts attention to the dish.

Ingredients:

• beets - 1 piece;
• mineral water – 1.5 l;
• potatoes - 4 pieces;
• kefir – 1.5 l;
• cucumber – 3 pieces;
• balyk – 0.25 kg;
• egg - 4 pieces;
• salt - to taste;
• greens - to taste.

Cooking time: 55 minutes.

Calorie content: 72 kcal.

Preparation progress:

1. Boil potatoes, beets and eggs in separate containers (clean the vegetables first);
2. Chop the finished potatoes with eggs as finely as possible (but do not turn them into porridge), and chop the beets using a coarse grater;
3. Cut the cucumber and balyk into small cubes;
4. Mix all components in one container, add kefir to them and season with salt (then wait 5-10 minutes);
5. Add mineral water, mix everything thoroughly;
6. Pour the soup into bowls and garnish each serving with finely chopped herbs.

Recipe for hot beetroot soup with kefir for weight loss

Those who are on a diet can also please themselves summer menu. Kholodnik itself is not a very high-calorie dish, but there is also a special option for those losing weight. Of course, the recipe for such a soup is noticeably different from the usual version, but its taste will still leave a pleasant impression, and the kilograms won’t even think of sticking around.

Ingredients:

• beets (peeled) – 1 kg;
• celery root – ½ piece;
• kefir – 1.5 l;
• bay leaf – 3-4 pieces;
• salt - to taste.

Cooking time: 65 minutes.

Calorie content: 36 kcal.

Preparation progress:

1. Peel the beets and, without cutting into pieces, steam for 40 minutes;
2. Cool the finished root vegetable in cold water, and then cut into small cubes;
3. Peel and chop the celery root;
4. Place the chopped root in a saucepan, add water (0.5 l) and place over medium heat;
5. When the contents of the saucepan boil, add Bay leaf and wait another 5 minutes;
6. Add beets and kefir to the broth, season everything with salt, stir and boil again;
7. The soup is ready to eat (those who wish can grind it using a blender).

Cold dietary beetroot soup with kefir

There is also a cold version of the dietary kholodnik. It can also be called the most simple option soup.

Ingredients:

• beets – 3.5 kg;
• cucumber – 35 g;
• kefir – 1 l;
• garlic – 2 cloves;
• greens, salt - to taste.

Cooking time: 30-40 minutes.

Calorie content: 34 kcal.

Preparation progress:

1. Wash the cucumber and chop using a coarse grater;
2. Bake unpeeled beets in the oven for half an hour (raw root vegetables are equally suitable, but the baked product gives more juice);
3. Remove the peel from the finished beets and grate them like cucumbers;
4. Finely chop the onion and dill and mix with salt and garlic crushed using a press;
5. Combine the dressing with vegetables and pour in kefir, let it brew for about half an hour;
6. After the specified time, the soup can be diluted with chilled boiling water to the desired consistency;
7. If necessary, add a little more salt, and then you can start tasting.

• to decorate beetroot soup, it is best to use dill, since it goes perfectly with the taste of kefir;
• infused soup has a richer taste than fresh soup, but storing this soup for longer than two days is not recommended;
• in order to remove the characteristic sharp taste from onion greens, you need to grind the crushed onion “feathers” with a pinch of salt;
• to make the soup more dietary, you need to prefer kefir with the lowest percentage of fat content;
• instead of boiled beets, you can add pickled beets to the kefir kholodnik; for many, this option becomes even more preferable;
• eggs and beets for soup can be boiled in advance, and after some time (until these ingredients are needed) keep them in the refrigerator;
• to make all the components more tender and better soaked in the broth, you need to grate them on a fine grater;
• You can add satiety to the beetroot soup by chopping some potatoes into it;
• If the cucumbers used for cooking have too tight or even bitter peel, then it is necessary to cut it off.

These tips will be useful not only when preparing beetroot soup with kefir, but also in other culinary experiments.

In the summer, few people want rich borscht or cabbage soup or pickle soup, but no one will refuse a refreshing soup. Despite the fact that there is no meat in cold beetroot soup, potatoes and boiled eggs make it quite filling, and a large amount of fresh herbs and cucumbers add freshness.

I love classic recipe beetroot soup with kefir. Beet juice It colors kefir a pleasant scarlet color and gives cold beetroot a peculiar zest. The taste of beetroot is sour, with subtle sweetish notes of boiled beets and a slight carbonation characteristic of fermented milk products. If desired, you can add boiled beef, ham, chicken or sausage, and dilute kefir with mineral water.

To cool the beetroot soup faster, you can add a few cubes instead of mineral water. edible ice or put the kefir packets in the freezer for 30-40 minutes.

Ingredients:

• kefir 2.5% fat – 1 liter;
• boiled beets – 1 piece (large);
• boiled potatoes– 5-6 pcs;
• hard-boiled eggs – 2 pcs;
• fresh cucumber- 2 pcs;
• green onion feather - a small bunch;
• dill – 1 bunch;
• salt - to taste;
• mineral or drinking water – 1-2 glasses (if necessary).

Classic recipe for beetroot soup with kefir

Steam the potatoes and beets in their skins until tender. Boil eggs hard. Let cool, peel the eggs, and remove a thin layer of skin from the vegetables.

Cut potatoes and eggs into small cubes. Leave a little yolk to sprinkle on the finished beetroot soup when serving.

Three cucumbers on a fine grater or cut into cubes. Add to potatoes and eggs.

Grate the beets on a coarse grater. Add to other products.

We untie the bunches of greenery and wash them. Trim the dill bulbs and stems. Cut the green onion feathers into small rings and chop the dill.

Stir and pour in very cold kefir. If it turns out thick, dilute it with chilled drinking or mineral water.

Let the beetroot brew steep, cool and gain flavor. When serving, sprinkle with crumbled yolk and fresh herbs. Bon appetit!