Beetroot kvass soup with kefir
Description
Hearty and aromatic soup. 1. First, wash the beet and put it to boil. 2. Wash the potatoes as well and, without peeling, place them in a pot with water and set on the stove. Once boiling, reduce the heat and cook until tender. 3. Boil the eggs hard. 4. Let the cooked beet cool slightly, peel it, and grate on a coarse grater. 5. Peel the eggs and cut them into cubes. 6. Wash, dry, and chop the fresh cucumbers. 7. Let the potatoes cool, peel them, and cut into cubes, just like the sausage. By the way, you can also use sausages or boiled meat, whichever you prefer. 8. Place all the ingredients into the pot. 9. Add salt to taste and pour in the kefir. 10. Dilute the soup with a small amount of water. For a richer consistency, you can add a couple of tablespoons of sour cream, for example. 11. Gently mix everything. Taste once more and add pepper if desired. 12. Chop the fresh herbs, add them to the pot, and refrigerate the soup for a couple of hours before serving. This is an excellent option for hot summer days, but you can also serve this soup in autumn or spring for variety.