Description
This 10-Minute Cold Beet Soup, also known as Cold Borscht, is a refreshing and tangy summer soup perfect for hot days. Made with kefir, marinated beets, cucumber, and hard-boiled eggs, it’s a simple yet flavorful dish that can be enjoyed as a light meal or appetizer.
Ingredients
Units
Scale
Kefir Soup:
- 1 l kefir
Vegetables:
- 1 long cucumber
- 4 hard-boiled eggs
- 500 g marinated beets
- a small bunch of dills
- 3 radishes
Seasonings:
- 1/2 teaspoon horse-radish
- 1/2 teaspoon mustard (spicy)
- kosher salt to taste
Instructions
- Prepare Vegetables: Peel and cut cucumber and radish, then transfer to a large bowl.
- Boil Eggs: Meanwhile, boil the eggs.
- Combine Ingredients: Add marinated beets, chopped dills, and finely grated or chopped eggs to the bowl.
- Season and Mix: Add kefir, mustard, horse radish, and salt. Mix thoroughly.
- Serve: The soup is now ready to be served. Enjoy!
Notes
- Add boiled potatoes for a heartier version (not for keto diet).
- Substitute kefir with buttermilk, sour cream, or yogurt.
- Omit radish if desired.
- Garnish with your favorite herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 190mg
