Belarusian Cold Beet Soup with Kefir and Potatoes
silicon (Si)
chromium (Cr)
potassium (K)
phosphorus (P)
Vitamin C
manganese (Mn)
Description
Refreshing summer cold soup made from young beets with tops on kefir, served with boiled potatoes and egg
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Kefir 1% — 600 мл
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Beetroot — 350 г
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Apple cider vinegar — 2 ч.л.
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Granulated sugar — 2 ч.л.
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Garlic — 4 зубчик
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Potatoes — 350 г
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Cucumber brine — 65 г
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Radish — 60 г
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Chicken egg — 1 шт
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Horseradish sauce — 2 ч.л.
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Dill (fresh) — 15 г
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Green onion (scallions) — 25 г
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Butter 82.5% — 30 г
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Table salt — 4 щепотка
- Boil potatoes and egg until done. Cool, peel. Dice potatoes, cut egg into wedges.
- Peel young beets and grate coarsely. Wash and chop beet tops and leaves.
- Pour about 100 ml of water over grated beets, add apple cider vinegar and sugar. Simmer for 7-10 minutes until soft. Cool.
- Cut cucumbers and radish into strips or cubes. Finely chop green onion and dill. Mince garlic.
- In a pot combine kefir, stewed beets with liquid, beet tops, cucumbers, radish, green onion, garlic, horseradish and salt.
- Add 100-150 ml of cold boiled water until desired consistency. Stir.
- Add butter and stir until dissolved.
- Serve the cold soup with boiled potatoes and egg wedges. Sprinkle with dill.
263.25
66 kcal / 100 g
kcal
10.075 g
2.5 g / 100 g
Protein
35.625 g
8.9 g / 100 g
Carbohydrates
9.5 g
2.4 g / 100 g
Fats
4.6 g
1.2 g / 100 g
Ash
5.0 g
1.2 g / 100 g
Fiber
83.6%
Water
16.2 g
4.0 g / 100 g
Sugars
13.4 g
3.4 g / 100 g
Starch
0.12 g
0.03 g / 100 g
Omega-3
0.55 g
0.14 g / 100 g
Omega-6
5.3 g
1.3 g / 100 g
SFA
