Cold Beetroot Soup

Name: Cold Beetroot Soup
Total time: 1 h 10 min
Yield: 4
Ingredients: beetroot — 250 г; cucumbers — 150 г; dill — 1 пучок; eggs — 2 шт; green onion — 1/2 пучка; kefir — 500 мл; lemon — 1/4 шт; mustard — 1 ч. л.; black pepper — по вкусу; salt — по вкусу; sugar — 1 ч. л.; water — 400 мл

Russian cuisine

Editorial 1 h 10 min 4 servings

Beginner 41 kcal/100 g updated November 12

A bright pink cold soup of boiled beetroot, cucumbers and eggs made with kefir and cold water. Refreshing in the heat and made without a stove once the beetroot is boiled.

Method

Boil the beetroot in water until soft, about 45 minutes. Hard-boil the eggs and cool everything in cold water.
Peel the beetroot, cucumbers and eggs and grate them on a coarse grater.
Finely chop the dill and green onion, and rub the dill with salt so that it releases juice.
Combine the beetroot, cucumbers, eggs and herbs in a bowl. Pour in the kefir, mix and dilute with cold water to the desired thickness.
Add the sugar, lemon juice, mustard, salt and pepper. Refrigerate for at least an hour.
Ladle the chilled soup into bowls and garnish with dill.