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Classic cold beet soup
A light, refreshing, classic cold beet soup is a great solution to satisfy hunger in the summer heat. Although not just in summer, this low-calorie sweet and sour soup can be prepared and enjoyed at any time of the year.
Caloric content: 65 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- beet - 1 pc. (100 g);
- cucumber - 1 pc. (100 g);
- eggs - 2 pcs;
- greens (dill, parsley) - ½ bunch;
- kefir 1-2.5% fat content - 0.5 l;
- lemon juice - ½ tbsp;
- sweet mustard - 1/2 tbsp. (to taste);
- sugar - ½ tbsp. (optional);
- salt;
- black pepper, ground.
Preparation
- Prepare the necessary products for the classic cold beet soup.
- Rinse the beet but do not peel it. Boil it with the skin until ready, trying not to overcook. A small young beet will cook within 30-40 minutes. Check its readiness with a toothpick. Cool the cooked beet and peel it. At the same time, boil the eggs hard in a separate pot for 10 minutes. Cool in cold water and peel them.
- Grate the beet on a coarse grater.
- Rinse the cucumber and also grate it on a coarse grater. Chop the eggs using the grater with large cells as well.
- Finely chop the greens. Tip: mix the chopped greens with salt; it will release juice and become more aromatic.
- Combine all the prepared ingredients and mix them.
- While mixing the components of the beet soup, gradually pour in the kefir in portions. Add lemon juice. If the beet is not sweet enough, add sugar. Optionally, add pepper and mustard. If the soup is too thick, it can be thinned with boiled water (cold).
- Place the pot in the refrigerator to let the beet soup steep for about 1 hour. The classic cold beet soup is ready.
- Serve this cold beet soup with kefir and lemon slices. Optionally, you can add ice cubes.
Enjoy your meal!
