Beetroot kefir cold

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   I really want to introduce you to this dish and show you from my own experience how to cook beetroot soup - it won’t be difficult to do, the main thing is to have all the necessary products indicated in the list.

2. STEP 2

   

   Peel the beets, wash them and put them in boiling salted water with a small amount of vinegar. The beets must be whole: to make them cook faster, you can take medium or small sized tubers. Cook the beets until tender, then remove them from the water, let them cool, then peel them and cut them into thin strips.

3. STEP 3

   

   At the same time, put another pan of salted water on the stove - potatoes will be boiled in it, which must first be peeled and cut into medium-sized cubes.

4. STEP 4

   

   We send the boiled potatoes together with chopped beets into beet broth, into which we add beet kvass (it can be replaced with lemon juice) in a small amount - so that the beetroot has a pleasant sourness. Potato broth can also be added to the main soup. Bring everything to a boil, add salt and sweeten to taste. Cool.

5. STEP 5

   

   Finely chop all the greens along with the green onions, then grind them into a paste.

6. STEP 6

   

   Boil hard-boiled eggs in salted water for 10 minutes. Transfer to cold water until completely cool. We peel them and cut them into small cubes.

7. STEP 7

   

   Wash the cucumber, cut off the top and bottom ends, cut into small cubes. To do this, I first cut the cucumber into plates, then into strips and finally into cubes.

8. STEP 8

   

   Mix eggs, cucumber and herbs with kefir diluted with sour cream - you get a beautifully colored dressing that is used to season the main food. There are two tablespoons of dressing per plate.

9. STEP 9

   

   The dish is ready!