Beetroot soup with kefir
4 servings
15 minutes
Beetroot soup with kefir is a refreshing and light dish perfect for summer days. Its roots trace back to European cuisine, where cold soups made from fresh vegetables are valued for their simplicity and health benefits. The main ingredient is young raw beetroot, which gives the soup a bright ruby color and sweet taste. Cucumbers add freshness, while kefir provides a pleasant tang and creamy texture. Dill and green onions enrich the dish with aroma, and garlic adds a slight spiciness. This soup not only quenches thirst but also satisfies hunger while remaining diet-friendly. Served chilled, it pairs perfectly with boiled potatoes or rye bread. Easy to prepare, it will become a favorite option for a light and healthy lunch.
1
Grate the cucumber on a coarse grater. If the skin is bitter, remove it beforehand.
- Cucumbers: 350 g
2
Peel the raw young beetroot and grate it on a fine grater.
- Beetroot: 350 g
3
Place cucumbers and beets in a large bowl or pot, add kefir and finely chopped greens.
- Cucumbers: 350 g
- Beetroot: 350 g
- Kefir: 1 l
- Dill: 30 g
- Spring onion: 30 g
4
Salt and add very finely chopped garlic.
- Salt: 0.5 teaspoon
- Garlic: 2 cloves
5
Mix well, add some cold water, check for salt, and serve garnished with greens.
- Salt: 0.5 teaspoon
