I propose to you today is a great option refreshing and nourishing soup for hot days - cold beetroot soup on kefir. Prepare this bright soup will have no difficulty, and taste just lift your spirits.
Cooking Time - 60 minutes
Number of servings - 4
What is needed for cold beetroot soup:
- beet boiled - 150 g;
- cucumber - 130 g;
- boiled eggs - 3 pcs;
- chives - 50 c;
- kefir - about 600-800 ml;
- lemon juice - 1 tbsp. l .;
- Russian mustard - 1 hr. l .;
- sugar - 1 hour. l .;
- Salt - 1 hour. l.
How to cook beetroot:
1. Cucumber rubbed on a coarse grater.
2. Finely shinkuem feathers green onions.
3. Hard-boiled eggs are divided into whites and yolks. Proteins shred on a grater.
4. Yolks separately mixed with spicy Russian mustard.
5. Boiled beets and rub on a coarse grater.
6. Portions pour yogurt, choosing soup thickness to your taste. Salt, add lemon juice and a mixture of mustard and egg yolk. After this, a pinch of sugar enter. Having the perfect taste, beetroot send to infuse in the refrigerator.
Within 30 minutes of cold soup comes to full readiness.
Serve cold beetroot soup on yogurt with fresh herbs and boiled egg. Bon Appetit!
Do not miss the exciting new recipes - put 👍 and subscribe toour channel!
