Main Page
Fast and tasty
Beetroot on kefir classic cold soup

Classic Cold Beet Soup with Kefir (Svekolnik)

A traditional summer cold soup made with beets. It's one of the simplest and most popular cold summer soups. A vegetable soup made from plain, affordable ingredients, it's a refreshing, light treat on a sweltering summer day.

Anna

Recipe author

Watch the video

Composition / ingredients

Servings:

Beets

250

Cucumbers

Eggs

Dill

Parsley

Kefir

0.5

Mustard

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 4 g

Fats 17 % 2 g

Carbohydrates 50 % 6 g

56 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients listed for the beet soup. The main ingredient is beets; the other vegetables can be swapped to suit your taste. Use fresh cucumbers — two medium or one large. Boil the eggs ahead of time until done and cool them in cold water. I use kefir with 3.2% fat. The cooking time assumes you already have the eggs and beets boiled, plus the time to chill the soup.
Step 2:

For this soup the beets can be boiled or baked. To boil them, place them in a pot of cold water deep enough to cover the vegetable completely and cook for 1 to 1.5 hours, depending on size. To bake them, wash the beets, wrap them in foil, and bake in a 180–190°C oven for 50 to 60 minutes. Then take them out, unwrap, and cool.
Step 3:

Peel the pre-boiled, cooled beets. Grate them on a coarse grater and put them in a deep bowl.
Step 4:

Wash the fresh cucumbers thoroughly in cold water, then grate them on a coarse grater or chop them finely. Add the chopped cucumber to the bowl with the beets.
Step 5:

Peel the pre-boiled, cooled eggs and chop them finely. Add the chopped eggs to the bowl with the prepared vegetables.
Step 6:

Rinse the fresh dill and parsley in cold water and shake off the excess. Chop the fresh herbs and add them to the bowl. You can use any herbs you like.
Step 7:

Add salt to taste and the mustard to the prepared ingredients. The mustard is optional. Stir everything together.
Step 8:

Add the kefir to the beet mixture and stir.
Step 9:

You can thin the soup with cold water to reach the consistency you want. Use cold, filtered water. Serve the soup lightly chilled. Offer boiled potatoes alongside it.

Svekolnik is a wonderfully tasty summer soup. On hot days you can drop in a few ice cubes for extra chill. You can also add whatever you like to it — sausage, boiled potatoes, lemon slices, green onions, and so on.
How do you hard-boil eggs? To keep them from cracking, place them in cold water and bring them to a boil over low heat. Boil for 9 minutes after the water comes to a boil, then plunge them into cold water to cool. The sudden temperature change makes the shells easier to peel.