Beet cold soup recipe with kefir

Description

The recipe won't take much time. I want to share a dish from traditional Polish, Latvian, and Belarusian cuisine. This recipe is prepared in many European countries—and for good reason. It's very aromatic, delicious, and, what's more, inexpensive. It's especially good to make in summer, seasoned with fresh chopped herbs, and served straight from the refrigerator with crumbled egg. I highly recommend trying it. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Take a jar of canned beets. If you don't have any, previously boil beets overnight, cut them into small cubes, and marinate in a solution of water, vinegar, salt, and sugar.

2. 2

   Step 2

   Pour kefir into a saucepan or any container.

3. 3

   Step 3

   Grate the beet and add it to the kefir as well.

4. 4

   Step 4

   Grate the cucumber on a coarse grater and add it to the pot as well.

5. 5

   Step 5

   Salt to taste and add grated horseradish to taste.

6. 6

   Step 6

   Boil the eggs hard and add them either directly to the container with the cold soup, or to each bowl when serving.

7. 7

   Step 7

   Chill before serving.