Cold summer soup with beets and kefir (diet option)
2 servings
40 minutes
Cold summer soup with beetroot and kefir is a light, refreshing dish perfect for hot days. Its roots trace back to Russian cuisine, where beet soups have been popular for centuries. This dietary version combines the gentle sweetness of beets with the refreshing tang of kefir, creating a unique flavor. Crunchy vegetables add texture while dill and lettuce provide freshness. The dish is not only pleasing to the palate but also healthy: rich in vitamins, it aids digestion and lightness. Served chilled and garnished with boiled eggs and herbs, it is aesthetically appealing. A great choice for a summer lunch or dinner, it is easily digestible and offers a feeling of freshness and energy.
1
Boil the beetroot, cool it down, peel it, and cut half into small cubes. Place in a salad bowl.
- Beetroot: 1 piece
2
Cut the cucumber into small cubes and add to the beet.
- Cucumbers: 1 piece
3
Cut the radish into strips and add to the vegetables.
- Radish: 5 piece
4
Tear the lettuce leaves by hand or chop them finely (whichever you prefer), chop the dill finely, add half of the dill along with the salad to the previously prepared vegetables and mix.
- Green salad leaves: 1 bunch
- Dill: 1 bunch
5
Chop the remaining beetroot into large pieces, add yogurt, the previously finely chopped dill, and salt. Blend with a mixer until homogeneous and rich in color.
- Beetroot: 1 piece
- Kefir: 500 ml
- Dill: 1 bunch
- Salt: to taste
6
Boil the egg, cool it down, and cut it in half.
- Chicken egg: 1 piece
7
Pour the kefir-beet dressing into serving plates, add the mixed and chopped vegetables, and garnish the dish with halves of boiled egg and a sprig of greens.
- Chicken egg: 1 piece
- Dill: 1 bunch
