Cold soup
Description
The soup is simple and quick to prepare. Most of the cooking time is spent on vegetable preparation. Use rich red beets to make the soup bright, colorful, and very appetizing. You can bake them in the oven (wrapped in foil) or boil them whole in their skins (!). Cut the main ingredient into cubes or strips, whichever you prefer. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. First, prepare all the ingredients: boil the beet whole (about 1.5–2 hours), then peel it. Boil the eggs (7 minutes), wash the vegetables.
- 2
Step 2
2. Grate the pickled and fresh cucumbers using a fine grater.
- 3
Step 3
3. Cut the boiled and peeled beet into small strips, add to the bowl with cucumbers.
- 4
Step 4
4. Finely chop the herbs and onion, peel the eggs and grate them on a coarse grater, then add all the ingredients to the bowl with the rest.
- 5
Step 5
5. Mix all the ingredients, then add the buttermilk and kefir, and season with salt and pepper to taste.
- 6
Step 6
6. Pour in the lemon juice and taste again for salt. Refrigerate for at least 20 minutes, or longer if desired.
- 7
Step 7
7. Pour the cold beet soup into bowls, and if desired, garnish with fresh herbs.