Cold beet soup with kefir

Description

A hearty and aromatic soup. Cold borscht made with kefir has become popular in many countries thanks to its pleasant, refreshing taste. It wins everyone over without exception, even those who don't like beets, including children. This is simply the perfect soup for a summer menu—give it a try and enjoy!

Instructions

1. 1

   Step 1

   Wash the potatoes and beets thoroughly under cold running water and boil them separately.

2. 2

   Step 2

   Peel the boiled beet and grate it on a coarse grater.

3. 3

   Step 3

   Peel the boiled potatoes and cut them into small cubes.

4. 4

   Step 4

   Wash the radish and slice it thinly into rounds.

5. 5

   Step 5

   Finely chop the fresh cucumbers or grate them on a coarse grater.

6. 6

   Step 6

   Boil the eggs hard, cool them, peel, and set aside 1 egg for garnish. Finely chop or grate the remaining eggs on a coarse grater.

7. 7

   Step 7

   Finely chop the green onion and dill.

8. 8

   Step 8

   Mix all prepared ingredients in a saucepan, add cold kefir, and stir.

9. 9

   Step 9

   Season the borscht with salt, pepper, and, if needed, lemon juice or vinegar.

10. 10

    Step 10

    Place the pot in the refrigerator for at least 30 minutes, then serve the soup cold, garnishing each portion with a slice of boiled egg and chopped dill.