Simple beetroot soup

4 servings

60 minutes

Beetroot soup is a light and refreshing cold soup perfect for a hot summer day. Its roots trace back to European culinary traditions where dishes based on kefir and fresh vegetables are valued for their simplicity and health benefits. Beetroot gives the soup a rich color and sweet taste, cucumbers and cabbage add freshness, while carrots provide a light sweetness. Kefir makes the texture creamy, and herbs enrich the dish with aroma. This beetroot soup pairs wonderfully with rye bread or boiled potatoes, creating a wholesome and nutritious meal. It requires no complicated preparation, making it quick to prepare for enjoying its light and refreshing flavor. It's a great dish for those who appreciate healthy and tasty food.

Energy value per serving

• Calories: 190.2
• Proteins: 11.5g
• Fats: 5.2g
• Carbohydrates: 24.3g

Ingredients

• Beet: 1.5 pc
• Green: 1 bunch
• Kefir: 1 l
• Cabbage: 200 g
• Cucumbers: 2 pc
• Carrot: 100 g

Cooking steps

1. Finely chop the beetroot, cucumber, cabbage, and carrot, and pour with kefir.

   Required ingredients:

   • Beet: 1.5 piece
   • Cucumbers: 2 pieces
   • Cabbage: 200 g
   • Carrot: 100 g
   • Kefir: 1 l

2. Tear or cut greens (you can take parsley, dill, sorrel, etc.).

   Required ingredients:

   • Green: 1 bunch

3. Shuffle