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➠ Beetroot with boiled beets

Beetroot with boiled beets

3925

Kitchen Russian

Calorie content 51.3 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 3.3 gr.

Fats * 3 gr.

Carbohydrates* 3.8 g

Content

Cold soup with beets and cucumbers is pleasant to eat in summer, in hot heat or when you want a light and tasty lunch. Season the cold dish with kefir and add more herbs for more flavor. The soup is simple and cooks very quickly.

Ingredients

Cooking process

Peel the beets boiled in the peel. Grate it on a coarse grater and transfer to a saucepan. Boil eggs separately, cool and peel.

Add kefir and 1 glass of cold clean water to the beets, salt and pepper.

Wash the cucumbers, cut off the tails and cut into small cubes. Add to the pot with beets.

Rinse and chop the greens. Place in a shared pot. Squeeze out some garlic and stir the soup well with a ladle. Place the pot in the refrigerator for 10 minutes (or longer).