Cold soup with kefir
5 servings
20 minutes
Cold soup with kefir is a refreshing summer dish from Belarusian cuisine. Its base is kefir, which gives the dish a slight tang and velvety texture. The bright ruby color of the cold soup comes from beets, while fresh cucumbers, green onions, and dill add a crunchy note. Boiled eggs make the soup more nutritious, and the balance of salt, sugar, and citric acid regulates the taste. Cold soup is served chilled, making it an ideal dish in hot weather. It pairs well with rye bread or boiled potatoes. This is not just a soup – it's a true delight of freshness and lightness that carries traditions and the coziness of home.
1
Grate the boiled beetroot on a fine grater (like for carrots or potatoes). Chop the onion and dill finely. Dice the eggs.
- Beetroot: 250 g
- Spring onion with bulb: 1 bunch
- Dill: 50 g
- Chicken egg: 5 piece
2
Mix beetroot, onion, dill, and eggs, pour in kefir, add salt to taste (use sugar and acid to adjust flavor if necessary), and mix thoroughly. Add water if the cold soup is too thick (due to the kefir).
- Beetroot: 250 g
- Spring onion with bulb: 1 bunch
- Dill: 50 g
- Chicken egg: 5 piece
- Kefir (3.2%): 1 l
- Salt: to taste
- Sugar: to taste
- Citric acid: to taste
- Water: to taste
3
Let it sit in the cold for about 10 minutes, then stir again and pour into plates.