Cold summer soup with beets

Cold summer soup with beets

Ingredients (for 2 servings):

• 400-500 grams of kefir
• 1 beetroot
• 1 small fresh cucumber
• 4-5 pcs. radish
• 1 egg
• bunch of leaf lettuce
• a bunch of dill
• salt — to taste

Cooking:

  1. Boil beets, cool, peel and cut half into small cube. Put in a salad bowl.
  2. Cut the cucumber into small cubes, add to beets.
  3. Slice radish, add to vegetables.
  4. Chop lettuce leaves or chop finely (who likes it as much), finely chop the dill, add half of the dill along with the salad to the rest of the previously cooked vegetables and mix.
  5. The remaining beets are coarsely chopped, add the kefir, finely chopped dill and salt left before. Beat with a mixer until smooth and saturated color.
  6. Boil the egg and cool, cut in half.
  7. Pour kefir-beet dressing into serving plates, add mixed vegetables and pre-cut vegetables, decorate dishes with halved boiled eggs and a sprig of greens. Summer, very dietary and perfectly refreshing soup is ready!

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