Beetroot soup with raw vegetables

3 servings

10 minutes

Beetroot soup made from raw vegetables is a light and refreshing dish from Russian cuisine. Its history dates back to traditional summer cold soups designed to quench thirst on hot days. This version stands out for its freshness: raw vegetables retain maximum nutrients and crunch, while kefir adds creaminess and a slight tang. The flavor combines the sweetness of beets, the juiciness of cucumbers, and the spiciness of herbs. Served chilled, it perfectly complements summer menus. Ideal as a standalone dish or light snack, it pairs well with rye bread. Healthy, nutritious, and incredibly tasty!

Energy value per serving

• Calories: 120.9
• Proteins: 7.2g
• Fats: 3.5g
• Carbohydrates: 15.4g

Ingredients

• Green onions: 0.5 bunch
• Cucumbers: 1 pc
• Beet: 1 pc
• Dill: 0.5 bunch
• Kefir: 0.5 l

Cooking steps

1. Chop onion, dill, cucumber, and lightly mix with salt.

   Required ingredients:

   • Green onions: 0.5 bunch
   • Dill: 0.5 bunch
   • Cucumbers: 1 piece

2. Grate a small raw beet on a fine grater.

   Required ingredients:

   • Beet: 1 piece

3. Add kefir, mix, and dilute with boiled water to the desired thickness.

   Required ingredients:

   • Kefir: 0.5 l

4. Salt and pepper to taste.