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Cooler on kefir

1683

Kitchen Eastern European

Calorie content 60.7 kcal

Portions 4 port.

Cooking time 75 minutes

Proteins * 3.7 gr.

Fats * 3 gr.

Carbohydrates* 7.2 gr.

Content

Kefir cold beets are usually prepared with pickled or boiled beets. This dish is intended mainly for the summer table, but you can cook it at any time of the year. This cold soup is prepared not low-fat kefir and always with fresh onions and cucumbers.

Ingredients

Pickled beets 500 gr. Kefir 1 l. Egg 4 things. Cucumbers 3 pcs. Green onion 1 bundle Dill 1 bundle Apple juice 1 tbsp. Salt taste

Cooking process

Cook potatoes in advance for a side dish to the refrigerator. Also boil and cool the eggs. Wash green onions, chop finely and mash a little with salt right on a cutting board.

Wash fresh cucumbers and cut them into small, freeform pieces.

Transfer the chopped onions and cucumbers to a saucepan for making soup, salt and stir.

Chop the pickled beets on a coarse grater. If you cook from boiled beets, then acidify it with lemon juice or citric acid, because there should be a slight sourness in the refrigerator. Transfer the beets to a saucepan.

Pour chilled kefir over the vegetable mixture and stir.

Add a glass of apple juice to the fridge. It will give the dish a special sweet taste.

Sprinkle the chilli with finely chopped green dill.

Peel the boiled eggs, cut into pieces and place either in a common saucepan or in each plate, as you like.

Put the saucepan with the fridge in the refrigerator for 1 hour and then serve by pouring it into portioned plates. Serve boiled or fried potatoes to the fridge with kefir.

Bon Appetit!