Cold beet soup with kefir

Description

Perfect for lunch. This beet soup will refresh you perfectly during the summer. My step-by-step recipe will show you. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Preheat the oven to 190 degrees.

2. 2

   Step 2

   Wrap the beet in several layers of foil and bake for about 1 hour. Let cool and grate on a coarse grater.

3. 3

   Step 3

   Transfer the beet to a saucepan. Pour in cold water so that it covers the vegetable. Bring to a boil and simmer over medium heat for 5 minutes.

4. 4

   Step 4

   Chill the borscht and refrigerate for 1 hour.

5. 5

   Step 5

   Boil the eggs hard and chop them finely. Peel the cucumbers and also chop them finely or grate on a coarse grater. Finely chop the herbs.

6. 6

   Step 6

   Add cucumbers, eggs, and herbs to the cold borscht, pour cold kefir over it, and season with salt to taste.