YOU WILL NEED:
- Beetroot marinated in apple juice: 500 grams. You can use fresh cooked beetroot;
- Eggs: 3. For vegetarians, eggs can be omitted or replaced by tofu;
- Cucumber: 200 grams;
- Dill: 20 grams;
- Onion leaves: 30 grams;
- Kefir: 1 liter. A mixture of buttermilk, curdled milk, low-fat yoghurt, or sour cream with water may be used instead.;
- Salt: a pinch;
- For boiled potatoes with garlic and butter:
- Potatoes;
- Butter;
- Garlic;
- Dill.
- For boiled unpeeled potatoes:
- Potatoes;
- Salt.
HOW TO COOK:
- First, make hard-boil the eggs.
- Cool and peel the eggs. Cut into the desired size pieces.
- Cut the cucumbers into small, symmetrical pieces.
- Chop the dill and onion leaves.
- Drain the liquid from the beetroot, peel it and cut it into small cubes. If you are using ready-made pickled beetroot, all you need to do is drain off the beetroot liquid. Put the beetroot in a large bowl. Add the chopped cucumbers and greens and pour the kefir on top. If you prefer a watery cold beat soup, you can dilute it slightly with milk or boiled water to the desired consistency. Salt to taste. Refrigerate.
- Serve chilled with hot boiled (or fried) potatoes. Enjoy!