I don’t really feel like eating hot soups in the summer, but a cool light vitamin-rich beet soup with a pleasant sourness is perfect for hot days. Despite the lack of meat, it is well satiating and invigorating without excessive calories. Once you’ve tried it, you’ll definitely want to make it again!
Ingredients (4 servings)
- Mustard 1 tsp.
- Eggs 2 pcs.
- Greens (dill, parsley) 1 pouch.
- Beet 300g
- Cucumbers 200g
- Salt to taste
- Kefir 1 liter
Beets should be thoroughly washed without damaging the skin and the tail (in order to better preserve all the juices and vitamins), wrapped in two layers of foil, placed on a dry baking sheet and sent into a heated to 200 degrees oven for 40-55 minutes. Baking time depends on the size of the beets. You can also boil the beets in a small amount of water, steam them or use them raw.
Cool the cooked beets, peel and grate them on a coarse grater. Also grate the cucumbers on a coarse grater. Place the vegetables in a deep bowl.
Peel the pre-boiled eggs and cut them into small cubes. Add to the bowl with the vegetables.
Finely chop the greens (I had dill and parsley). Add to the bowl with the vegetables and eggs. Salt the contents and add a little mustard. You can use horseradish instead of mustard.
Mix everything thoroughly and pour in kefir. I had 1% kefir. If the soup seems thick, you can dilute it with water or beet broth, in case you boiled the beets instead of baking them.
Pour the soup on plates, garnish with boiled eggs and fresh herbs. Bon appetit!
It would be great if you could share your opinion on this recipe in the comments!