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Beetroot fridge on kefir

2512

Kitchen Eastern European

Calorie content 61.7 kcal

Portions 4 port.

Cooking time 20 minutes.

Proteins * 3.5 gr.

Fats * 2.6 gr.

Carbohydrates* 6 gr.

Content

A very good dish for hot summer days. The fridge is pleasantly refreshing, while it is quite nutritious and healthy. It is better if fatty kefir is used for its preparation, since in this case the taste is richer. Beets can be used boiled or pre-baked in the oven. It is worth remembering that in the case of baking, more nutrients are stored in beets.

Ingredients

Beet (boiled) 2 pcs. Cucumbers 4 things. Green onion 1 bundle Kefir 3.2% 1 l. Egg (boiled) 4 things. Jacket potatoes (boiled) 4 things. Dill 1 bundle Salt taste Ground black pepper taste

Cooking process

Beets prepared in advance must be completely cooled. Then we peel the beets and cut off the place where the greens grow.

We wash the cucumbers, dry them and cut off the tips on both sides to avoid possible bitterness. Cut the cucumbers into thin strips. Put the cucumbers in a wide bowl.

Cut the peeled beets in the same way as cucumbers. Alternatively, you can rub the beets on a coarse grater. We add it to the cucumbers.

Wash and dry the green onion feathers. Cut into thin rings and add to the bowl to the beetroot with cucumber.

Add salt to vegetables, mix everything together.

Fill the mixture of vegetables with fatty kefir and stir.

If you wish, you can add ice crushed in a blender to the refrigerator - this will additionally cool the soup and add freshness.

We pour the refrigerator into portioned plates. Peel and wash boiled eggs. We cut each lengthwise. We put two halves of an egg in each plate on top of the fridge. Sprinkle with black pepper.