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Beetroot with kefir

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1738
Kitchen Russian
Calorie content 57.8 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 3.8 g
Fats * 3.7 gr.
Carbohydrates* 3.9 gr.
* per 100 gr. product
Beetroot with kefir
Content

Beetroot is a delicious refreshing soup. Thanks to the beets, it has a pleasant sweet taste. Cucumbers, boiled eggs and kefir complement it well. For sourness, you can add apple cider vinegar or lemon juice, and when serving, be sure to sprinkle the beetroot with fresh herbs.

Ingredients

Cooking process

step 1 out of 9
We wash the beets, place them in a saucepan and fill them with water. Place the pot on the stove and bring the water to a boil. The cooking time of beets depends on their size and age. It takes approximately thirty minutes to one hour to cook until cooked. Cook the root vegetable until completely soft.
step 2 out of 9
Cool the finished beets and peel them completely. Cut the root vegetable into thin strips.
step 3 out of 9
We wash the cucumbers, dry them and cut off the tips on both sides. If the skin of the cucumber is rough, we must cut it off. Cut the cucumber into small pieces, proportional to the beetroot strips.
step 4 out of 9
Boiled eggs (three pieces) are peeled and cut into small pieces of arbitrary shape.
step 5 out of 9
We wash the dill greens, dry them and chop them with a knife.
step 6 out of 9
Put beet straws, cucumber pieces, chopped eggs, chopped dill in a saucepan. Fill all the components with kefir and mix.
step 7 out of 9
Add lemon juice, salt and black pepper to taste.
step 8 out of 9
Pour the cooked beetroot into portioned plates. Peel the remaining boiled egg and cut it lengthwise into four parts. Put a piece of egg on each plate.
step 9 out of 9
Chop the greens and sprinkle on the beetroot. You can simply decorate with a sprig of dill.

Bon Appetit!

 

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