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Okroshka with beetroot on kefir

Beet okroshka with kefir

A refreshing summer soup — a real lifesaver on a hot day! On a sweltering summer day, I think nobody minds a bowl of cold soup like okroshka. There are countless recipes for it, and I've already tried my hand at many. But the most unusual and intriguing one, in my opinion, is beet okroshka, which comes from Latvian cuisine. I'll share how to make it.

Anya

Recipe author

Composition / ingredients

Servings:

Kefir (full-fat)

Cucumbers (fresh, large, diced)

Beet (boiled, coarsely grated)

Potatoes (diced)

Eggs (hard-boiled)

Cooked sausage (finely diced)

200

Dill

Green onion (chopped and mashed with the dill and salt)

100

Water (boiled, cold)

500

Mustard (prepared)

0.5

Salt

Sour cream

Ground black pepper

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 33 % 4 g

Carbohydrates 33 % 4 g

59 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 30 min

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So, take the green onion and dill, chop them, and mash them together with salt. Add the sausage, cucumbers, potatoes, grated beet, and egg, all cut into 1x1 cm (about 1/2-inch) cubes. Pour the kefir over the whole mixture. Season with salt and pepper. Add the boiled, cooled water. Make it as thick or thin as you like. As you can see, the recipe is simple — because everything brilliant is simple! I'm sure you'll love this okroshka!