Cooking a simple and delicious cold beetroot on kefir. We offer our readers a recipe with a photo.
Beetroot on kefir is a refreshing soup that will replace okroshka in summer. What is this village soup made from? The main ingredients are beets, cucumber and radish, but everything can be changed and supplemented. Eggs and potatoes are added for satiety. By the way, beets and potatoes can be boiled or baked in foil in the oven. The beetroot is filled with kefir, beet broth (if you boil purified beets), mineral water, sour cream or kvass.
Probably the most popular refueling option is kefir. Add a little sour cream or lemon juice to it, a slight sourness only improves the taste. And if you want something meaty, add smoked meat or sausage to the list of ingredients.
- Calorie content per 100 g - 55 kcal.
- Servings - 1 Plate
- Cooking time - 15 minutes
Ingredients:
- Beets - 2 pcs.
- Cucumber - 3 pcs.
- Egg - 3-4 pcs.
- Kefir - 2 tbsp.
- Lemon juice - 1 tsp
- Salt and pepper to taste
Step-by-step cooking of cold beetroot on kefir with photo
Fill the beets with water and cook until tender. The cooking time varies from 20 minutes to 2 hours. It all depends on the size and age of the vegetable. A young root vegetable will cook in literally 20-30 minutes, if it is small.
Cool the beets and cut them into strips. For a more delicate texture, grate it.
Peel the cucumbers if they are overripe or too tough. Cut them into strips or cups.
Boil the eggs in salted water, and then cool them under cold water. When they are cool, we clean them and cut them.
Chop greens.
We put all the ingredients in a saucepan and fill with kefir. Add spices to taste.
Stir the contents of the pan. Kefir is immediately colored from beets, so the beetroot acquires a very pleasant color.
Serve the beetroot with half an egg and fresh herbs. So a beautiful and delicious cold soup is ready - an ideal lunch in hot weather.
See also video recipes:
Beetroot on kefir - tasty and simple
