Beetroot cold soup with kefir
Description
A hearty and aromatic soup. Similar cold soups exist in the cuisines of many cultures around the world; this one originates from Lithuania. It is incredibly simple and light, requiring only readily available ingredients that can be purchased at any store. Thanks to the inclusion of beets, the soup acquires a rich flavor and a beautiful color. Be sure to try making it—you won't regret it. Serve the soup hot.
Instructions
- 1
Step 1
1. Wash the beet and place it in a pot of water, boil until fully cooked (check with a fork). After about 1-1.5 hours, the beet is ready; peel it and grate on a coarse grater.
- 2
Step 2
2. Boil the eggs, then chop them into cubes. Wash and dice the fresh cucumber, wash and chop the herbs and onion.
- 3
Step 3
3. Put all the ingredients into a large saucepan, which is convenient for stirring, season with salt to taste, and add sour cream.
- 4
Step 4
4. Add all the kefir to the pot. If you see that the mixture is too thick, add a little cold purified water.
- 5
Step 5
5. Mix all the soup ingredients and refrigerate for 1 hour. Serve the soup cold, optionally garnished with a sprig of dill or parsley.