ŠaltibarščiaiCold Beet Soup with Kefir
A refreshing chilled beet soup with kefir, cucumber, and fresh herbs, finished with hard-cooked eggs. Its vivid pink color and clean tang suit warm-weather meals.
Prep
25m
Cook
45m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 600gBeet
- 2lWater
- 4pcsEgg
- 1lKefir
- 250gCucumber (finely diced)
- 20gFresh Dill (finely chopped)
- 15gChive (finely chopped)
- 15mlDistilled White Vinegar
- 6gSalt
- 1gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beet in the water and simmer until easily pierced with a knife. Lift it out, cool enough to handle, then peel and grate it coarsely.
- 02
In a separate saucepan, cover the eggs with water, bring to a boil, then remove from the heat, cover, and let stand for 10 minutes. Cool in cold water, peel, and halve.
- 03
Combine the grated beet and kefir in a large bowl.
- 04
Stir in the cucumber, fresh dill, and chive.
- 05
Season with the distilled white vinegar, salt, and black pepper.
- 06
Cover and refrigerate until thoroughly cold.
- 07
Divide the soup among bowls and top with the eggs.
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