Beetroot Cold Soup
Cook the beetroot in its skin for 50–60 minutes until tender, cool and peel. Hard-boil the eggs for 10 minutes and cool. Grate the beetroot using a coarse grater, cut the cucumbers and radishes into strips, and dice the eggs. Mix the beetroot with kefir and cold water, and season with lemon juice, sugar and salt. Add the cucumbers, radishes and eggs, along with the chopped green onion and dill, and mix. Chill the cold soup in the refrigerator for at least 15 minutes and serve.
Ingredients
- ✓Beetroot
- ✓Kefir 2,5%
- ✓Cold water
- ✓Cucumbers
- ✓Eggs (4 pcs.)
- ✓Radishes
- ✓Green onions
- ✓Dill
- ✓Lemon juice
- ✓Sugar
- ✓Salt
How to cook
- 1
Cook the beetroot in its skin for 50–60 minutes until tender, cool and peel.
- 2
Hard-boil the eggs for 10 minutes and cool.
- 3
Grate the beetroot using a coarse grater, cut the cucumbers and radishes into strips, and dice the eggs.
- 4
Mix the beetroot with kefir and cold water, and season with lemon juice, sugar and salt.
- 5
Add the cucumbers, radishes and eggs, along with the chopped green onion and dill, and mix.
- 6
Chill the cold soup in the refrigerator for at least 15 minutes and serve.
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