Cooler on kefir with beets
0
2363
Kitchen
Eastern European
Calorie content
83.2 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
3.6 gr.
Fats *
5.8 gr.
Carbohydrates*
3.8 g
On hot summer days, perhaps the most popular soup is a chilli soup. And no wonder - it refreshes and helps to quench your thirst. In this recipe, we suggest using not only beet roots, but also its tops. This will add an interesting flavor to the fridge, as well as add extra vitamins and fiber. We recommend using young beets, since both the root crop itself and the tops in an immature state are more tender.
Ingredients
Cooking process
Place the chopped beets in a saucepan. Add enough water to fill the volume of the beets. Place the saucepan on the stove and bring the contents to a boil. For ten to fifteen minutes, simmer the beets over medium temperature with occasional stirring. At the end of cooking, add the chopped tops and simmer for a couple of minutes. We remove the stewpan from the stove and transfer the contents to the saucepan, in which we will cook the fridge. Let the beets cool completely.
Add chopped herbs and cucumber cubes to the pan to the cooled beets. Pour in kefir, mix. Add apple cider vinegar and salt to taste. If necessary, you can add some extra cold water. To make the taste of the fridge richer, it is recommended to let it brew in the refrigerator for a couple of hours. When serving, you can add a little sour cream and halves of a boiled egg to each portioned plate with a refrigerator.
Bon Appetit!