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!
1
Chop onion, dill, cucumber, and lightly mix with salt.
- Spring onion: 0.5 bunch
- Dill: 0.5 bunch
- Cucumbers: 1 piece
2
Grate a small raw beet on a fine grater.
- Beetroot: 1 piece
3
Add kefir, mix, and dilute with boiled water to the desired thickness.
- Kefir: 0.5 l
4
Salt and pepper to taste.
