Beetroot cold soup
4 servings
15 minutes
Cold beet soup is a traditional dish of Belarusian cuisine, known for its refreshing lightness and rich flavor. Its history dates back to ancient times when cold soups were an integral part of the summer diet of Slavic peoples. In this recipe, roasted beets reveal their natural sweetness, while the combination with kefir creates a smooth, velvety texture. Cucumbers add freshness and feta provides a tangy note, creating a harmonious blend of flavors. This cold soup is perfect for hot summer days when you want something nutritious yet light. It is served with herbs that add extra freshness and expressiveness to the dish. Cold beet soup is not just food but a symbol of cozy family evenings and the gastronomic heritage of Belarus.
1
Wash the beetroot with a brush, wrap it in foil, and bake in the oven at 170–180 degrees for about 1 hour.
- Beetroot: 2 pieces
2
Cut the cucumbers into small cubes.
3
Peel the cooked beetroot and chop it finely. Place it in a pot, add salt and pepper, pour in the kefir, and blend it.
- Beetroot: 2 pieces
- Kefir: 1 l
- Salt: to taste
- Ground black pepper: to taste
4
Add chopped cucumbers to the cream soup.
- Cucumbers: 3 pieces
5
Serve the soup in bowls and garnish with feta and herbs.
- Feta cheese: 100 g
