It so happened that in the summer heat, cold soups are in the lead among all first courses . Their advantages are obvious: they are easy to prepare, quick to quench thirst, and after themselves leave only a pleasant feeling of fullness, but not overeating. Beetroot soup on kefir is no exception. It is worth a try to see for yourself.
Basic recipe
Classic beetroot kefir allows you to quickly cook dinner. Yes, and for dinner it can also be served.
So, what does it take to treat yourself and loved ones with this wonderful cold soup. Firstly, beets. You can take two large pieces or several small ones. The main thing is that their mass be at least five hundred grams.
Secondly, three potatoes, fresh half-liter kefir, two fresh cucumbers, a bunch of dill, two eggs, one head of onion and spices.
Kefir beetroot, the recipe of which is presented here, implies that you must first boil the potatoes and beets separately in a peel. Eggs are subjected to the same procedure.
After these three products have reached the required state, they are cooled and cleaned. The beets are rubbed or cut into thin strips, the potatoes are diced, and the eggs and dill are crushed. Next, onions and cucumbers are peeled and cut into half rings. Then you can start collecting all the products.
For this, kefir is poured into a container, whipped with a whisk and mixed with two glasses of chilled water. Then, in a diluted kefir thus introduced all the products in stages, adjusted to a uniform consistency and salted. That's all: the cold beetroot soup on kefir is ready to serve.
Nice additions
The recipe presented above many cooks prefer to change to their taste. For example, those who do not like the taste of boiled beets can add the same vegetable to the beetroot on kefir, but raw and grated on a fine grater.
Others, in order to make this soup more nutritious, add heat-treated meat or smoked sausages, cut into strips, into it. And to reveal the whole palette of taste, season it with lemon juice and sugar.
Still others prefer to soften the sour taste of kefir with the delicate, slightly sweet taste of sour cream. At the same time, the volume is preserved, but the proportions change, or rather, you should take 6 parts of kefir and one part of sour cream.
In addition, very often crispy juicy radishes and green onions are added to cucumbers in this dish, which perfectly complement the sweetness of beets.
And what is the use?
Perhaps the combination of kefir and beets can alert. Although it is in it that the value of this cold soup lies.
Both beets and kefir have a restorative effect on the intestines. In addition, mainly for this dish the vegetable contains especially valuable vitamins P and U, which have anti-allergenic and circulatory system-stimulating properties. Kefir will help improve the functioning of the liver and pancreas. And the rest of the ingredients fill the body with very useful substances.
Try to cook beetroot on kefir, and you will understand how indispensable this dish is in the summer.