Beetroot on kefir classic cold soup

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products for the preparation of beetroot. The main ingredient of the soup is beetroot, other vegetables can be changed to your liking. Cucumbers are fresh, two medium or one large. Pre-boil the eggs until tender and cool in cold water. Kefir I take 3.2% fat content. The cooking time is indicated taking into account that you already have boiled eggs and beets, plus cooling time.

2. Step 2:

   

   Beets can be boiled or baked to prepare beetroot. Boil the beetroot for 1 - 1.5 hours, depending on the size, placing it in a saucepan with cold water so that it completely covers the vegetable. If you bake, then you need to wash the beets, wrap them in foil and put them in the oven with a temperature of 180 – 190 gr., bake for 50 – 60 minutes. Then take it out, unwrap it and cool it.

3. Step 3:

   

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

4. Step 4:

   

   Wash fresh cucumbers thoroughly with cold water, grate on a coarse grater or finely chop. Put the chopped cucumber in a bowl with beets.

5. Step 5:

   

   Pre-boiled and cooled eggs, peel from the shell and finely chop. Add the chopped eggs to the dishes to the previously prepared vegetables.

7. Step 6:

   

   Rinse fresh dill and parsley with cold water and shake off excess liquid. Chop the fresh herbs and add them to a bowl. You can take any greens to your liking.

8. Step 7:

   

   Add salt to taste and mustard to the prepared ingredients. Mustard can be discarded. Stir the contents of the dishes.

9. Step 8:

   

   Add kefir to the beetroot and mix.

10. Step 9:

    

    Beetroot can be diluted with cold water to the desired consistency of soup. Take filtered, cold water. Beetroot can be served by cooling it a little. Offer boiled potatoes to the soup.