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Cold kefir beetroot

Cold Beet Soup with Kefir

A refreshing cold beet soup deserves a spot in your rotation! This bright, vitamin-packed soup lifts your spirits the moment you see it, and its wonderful aroma gets the appetite going. It's especially welcome on hot days, when all you want is something cool and filling.

Vita

Recipe author

Composition / ingredients

Servings:

Sour cream

Cucumbers

Potatoes

Kefir

0.5

Green onion

Dill

Parsley

Cilantro

Beets

Kvass (beet kvass)

Eggs

Salt

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 14 % 2 g

Carbohydrates 64 % 9 g

66 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 50 min

Step 1:

I'd love to introduce you to this soup and walk you through making it from my own experience — it's easy. The main thing is to have all the ingredients on the list ready to go.
Step 2:

Peel and wash the beets, then drop them whole into boiling salted water with a splash of vinegar. Keep them whole — to speed things up, use small or medium beets. Cook until tender, then lift them out, let them cool, peel, and cut into thin matchsticks.
Step 3:

At the same time, set a second pot of salted water on the stove for the potatoes, which you've peeled and cut into medium cubes.
Step 4:

Add the boiled potatoes and the sliced beets to the beet cooking liquid, then pour in a little beet kvass (lemon juice works as a substitute) — just enough to give the soup a pleasant tang. You can add some of the potato cooking water too. Bring everything to a boil, then season with salt and sugar to taste. Chill.
Step 5:

Finely chop all the herbs along with the green onion, then mash them into a paste.
Step 6:

Hard-boil the eggs in salted water for 10 minutes. Transfer them to cold water until fully cooled, then peel and cut into small cubes.
Step 7:

Wash the cucumber, trim off both ends, and cut it into small cubes. I cut it into planks first, then matchsticks, and finally into cubes.
Step 8:

Stir the eggs, cucumber, and herbs into the kefir thinned with sour cream — you get a beautifully colored dressing to top each serving of soup. Figure about two tablespoons of dressing per bowl.
Step 9:

The soup is ready!

If you're after cold soups with step-by-step photos, this one's worth a look. It's perfect for hot summer days — tasty, wholesome, and a little different from the usual, since it's a kefir-based cold beet soup from the Russian table.