Belarusian Cold Beet Soup with Kefir and Potatoes

Belarusian Cold Beet Soup with Kefir and Potatoes

40 min
Easy
1 serv.
391 g / 1 serv.

Rating

Average rating:—

Description

Refreshing summer cold soup made from young beets with tops on kefir, served with boiled potatoes and egg

  1. Boil potatoes and egg until done. Cool, peel. Dice potatoes, cut egg into wedges.
  2. Peel young beets and grate coarsely. Wash and chop beet tops and leaves.
  3. Pour about 100 ml of water over grated beets, add apple cider vinegar and sugar. Simmer for 7-10 minutes until soft. Cool.
  4. Cut cucumbers and radish into strips or cubes. Finely chop green onion and dill. Mince garlic.
  5. In a pot combine kefir, stewed beets with liquid, beet tops, cucumbers, radish, green onion, garlic, horseradish and salt.
  6. Add 100-150 ml of cold boiled water until desired consistency. Stir.
  7. Add butter and stir until dissolved.
  8. Serve the cold soup with boiled potatoes and egg wedges. Sprinkle with dill.
256
65 kcal / 100 g
kcal
10.0 g
2.6 g / 100 g
Protein
34.9 g
8.9 g / 100 g
Carbohydrates
9.1 g
2.3 g / 100 g
Fats