Cool beetroot soup with kefir

Cool beetroot soup with kefir

Beetroot soup with egg

Cool beetroot soup with sausage

Beetroot soup with beans

Kholodnik on kefir with boiled beets

Kholodnik is a savory summer soup of Eastern Slavic cuisine, which continues to be popular these days. Its title speaks for itself. And sometimes it simply cannot be replaced with a hot one. This is a very filling, appetizing and refreshing dish.

Beet soup with boiled beets

Cool soup with beets and cucumbers is pleasant to eat in the summer, in hot weather, or when you want a light and savory lunch. Season the cool dish with kefir and add more herbs for more flavor. The soup is ordinary and prepares very quickly.

Kholodnik on kefir with beets

On hot summer days, perhaps the most necessary soup is cold soup. And it’s logical - it refreshes and helps quench thirst. In this recipe we suggest using not only beet roots, but also its tops. This will give the cold meat a fascinating flavor, and will also add additional vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and fiber. We recommend using young beets, because both the root crop itself and the tops in an unripe state are the most tender.

Beet soup with kefir

A very good dish for hot summer days. Kholodnik is pleasantly refreshing, but at the same time it is quite nutritious and necessary. It is better if a fatty drink is used to make it, because in this case the taste comes out most intense. Beets can be used boiled or previously baked in the oven. It is worth keeping in mind that when baked, beets retain more of the necessary substances.

Cool borscht with kefir

Cool borscht with kefir will fit perfectly into the summer menu - it is incredibly refreshing and filling without being too heavy. This soup is similar to okroshka, but its mixture is thicker and its composition is richer. When serving, do not forget to generously sprinkle the cool borscht with dill - this will add both flavor and vitamin benefits.

Beetroot soup with kefir

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

Kholodnik Lithuanian

Kholodnik does not require cooking; it is served cool, which is most important for hot summer days. It is usually prepared using one method, but the bases for the soup can be different. Lithuanian kholodnik is made with kefir.

Beet soup made from pickled beets

Beetroot soup made from pickled beets is an ideal option for quenching hunger and thirst in the summer heat. It is not in vain that this dish became very popular among our ancestors. To speed up the process of making beetroot, it is best to use pickled beets.

Kholodnik with kefir and water

With the advent of summer, we increasingly refuse hot soups, because we so want something cool and fresh. In such situations, a cold brew made with kefir and water can be a real salvation. Do you want to cook a regular dish of Belarusian cuisine? Then the recipe presented to your attention will be very appropriate.

Refrigerator made from beet tops

On a hot summer day, a cold pan made from beet tops will be an ideal option not only for satisfying hunger, but also for quenching thirst. This easy summer dish does not require any special culinary skills or experience to make, but most importantly – time. In almost an hour you can master the preparation and amuse your loved ones with cool beet soup.

Traditional cool borscht with boiled beets

Cool beetroot soup is a good dish for a hot summer day. This light soup is perfectly digestible and saturates the body with vitamins, so preparing such a dish for lunch will be very useful for both children and adults. Try it!

Beetroot Lithuanian cool

Cool Lithuanian beetroot soup is perfect for a light summer menu. It is usually prepared on the basis of kefir from available and inexpensive ingredients.

Kholodnik-beetroot

Kholodnik is a version of a cool summer soup that always competes with various okroshkas. The summer dish comes out fragrant and perfectly filling on a hot day. If you are planning to cook cold soup, boil the beets in the evening, this will significantly save your time.

Cool Lithuanian borscht

Cool borscht is widespread in Lithuania. The dish is served chilled with boiled potatoes instead of bread. Cool Lithuanian borscht comes out fragrant with a huge amount of necessary vegetables and herbs.

Cool beetroot soup with kefir

Light beetroot soup with kefir is what is needed in hot weather. The dish is simple in preparation, but at the same time very satisfying. Suitable for lunch.

Kholodnik with pickled beets

Kholodnik with beets is a common Belarusian and Polish dish that is especially popular in the summer. The highlight of this soup is that it is incredibly filling and at the same time refreshing during the hot summer season. Making a refrigerator with beets does not take much time and effort from the housewife, so be sure to take note of the recipe.

Kholodnik with kefir

Kefir-based kholodniki are usually prepared with pickled or boiled beets. This dish is primarily intended for the summer table, but it can be prepared at any time of the year. This cool soup is prepared with low-fat kefir and always with the freshest onions and cucumbers.

Beetroot soup with kefir

With some pre-cooked beets in the fridge, you can whip up this light and refreshing soup in no time. It perfectly relieves hunger and is suitable for people in need of a diet. In this recipe, you are invited to prepare beetroot soup without adding meat and using full-fat kefir; you just need to dilute the drink with water.

Cool borscht made from pickled beets

According to the proposed recipe, you will prepare a light summer soup from pickled beets. You can purchase beets at the store or pickle them at home ahead of time. In this recipe, you are invited to create borscht using kefir with the addition of sparkling water, new cucumbers, boiled eggs and herbs. You can change the set of ingredients to your own taste. This borscht must be kept in the refrigerator for at least an hour so that it infuses and acquires its own refreshing taste.

Beetroot soup with kefir

I suggest preparing a light, cool beetroot soup for hot days.

Ingredients for “Beetroot soup with kefir”:

• Potatoes (medium) - 3 pcs.
• Chicken egg - 4 pcs
• Beets (medium) - 2 pcs.
• Cucumber (fresh) – 4 pcs.
• Drink (glass 200 ml) - 3 glasses.
• Horseradish (to taste) - 2 tsp.
• Greens (green onions, dill, parsley) - 1 bunch.
• Salt (to taste) - 1 tsp.
• Dark pepper (to taste) - 1/2 tsp.
• Water (boiled to the desired mixture) - 200 ml
• Sour cream (optional) - 2 tbsp. l.

Nutritional and energy value:

Recipe for “Beetroot soup with kefir”:

Boil the eggs and jacket potatoes.
Boil or bake the beets (I used baked).
Wash the greens and cucumbers and chop finely.
Peel and cut chilled eggs and vegetables into cubes

Combine the ingredients for beetroot soup, add salt, dark ground pepper, and horseradish to taste.
Mix. Pour the drink into the pan with the ingredients and dilute with cool boiled water to the desired mixture.
If desired, you can add sour cream.

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Similar Recipes

Beetroot soup “Pribaltiysky”

• 39
• 117
• 1919

Beetroot

• 305
• 3052
• 791642

Cool borscht

• 20
• 44
• 31149

Kholodnik

• 40
• 358
• 43571

Kholodnik “Alyssum”

• 24
• 84
• 7311

Beetroot soup “Colors of Summer”

• 21
• 140
• 15732

Beetroot gazpacho

• 10
• 179
• 2526

Cool beetroot

• 14
• 320
• 14221

Kholodnik

• 11
• 7
• 3823

Try to cook together

Zucchini stuffed with vegetables

• 85
• 138
• 18190

Cod liver salad “Cool”

• 134
• 2502
• 134936

Cheese chips “One moment”

• 233
• 986
• 22704

Photo “Beetroot soup with kefir” from those who prepared it (2)

Comments and reviews

• All
• Prescription questions
• Reviews

July 14, 2018 volleta #

July 15, 2018 inna_2107 # (recipe creator)

July 14, 2018 Irushenka #

July 15, 2018 inna_2107 # (recipe creator)

July 14, 2018 Alena Mila #

July 15, 2018 inna_2107 # (recipe creator)

July 15, 2018 inna_2107 # (recipe creator)

July 14, 2018 lialiafa #

July 15, 2018 inna_2107 # (recipe creator)

July 14, 2018 Just Mary #

July 15, 2018 inna_2107 # (recipe creator)

July 14, 2018 Demuria #

July 15, 2018 inna_2107 # (recipe creator)

July 14, 2018 mtata #

July 15, 2018 inna_2107 # (recipe creator)

July 14, 2018 Mikheeva76 #

July 15, 2018 inna_2107 # (recipe creator)

July 15, 2018 inna_2107 # (recipe creator)

July 14, 2018 Livadia360 #

July 14, 2018 inna_2107 # (recipe creator)

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Beetroot soup with kefir

Cool beetroot helps out from the heat without overloading with languid products, rich or fatty broth.

Cool beetroot soup is light, refreshing, simple and delicious. The “village” soup includes boiled beets, fresh cucumbers, herbs and radishes. For added satiety, add boiled eggs. As for potatoes, there are likely options: add chopped potatoes directly to the soup or serve separately baked. The dressing is a drink, beet broth, sour cream or kvass.

One of the most common beetroot recipes is made with kefir. As a dressing, drink and a little sour cream are used for taste. The result is a light soup with the appropriate lactic acidity. By the way, if the vegetarian option is not to your liking, add a little ham or crumbled boiled chicken; almost everyone likes this particular option, although it is not considered traditional.

Ingredients

• beets – 1 pc.
• potatoes – 2 pcs.
• chicken eggs – 3 pcs.
• fresh cucumbers – 2 pcs.
• radishes – 6-8 pcs.
• green onions - 1 bunch.
• drink – 1 l
• sour cream – 3 tbsp. l.
• salt – 1 tsp. or to taste
• dill - optional

Manufacturing

I boil all the vegetables in advance, preferably in the evening, so that the next day it will be comfortable to work with perfectly chilled products. You can not boil the beets, but bake them in foil in the oven, then they will turn out to be a beautiful rich burgundy color, and they will retain more vitamins and taste. I boil potatoes in their jackets, and hard-boiled eggs.

First, I chop the peeled potatoes and eggs into cubes - the tenderloin, like Olivier, is a little larger. I leave one egg for serving so that the finished beetroot soup looks most elegant on the plate. I place the chopped products immediately into the pan in which the beetroot soup will be infused.

I wash the cucumber and radish and remove the stems. If the cucumber is bitter, I definitely peel the skin. I cut the radishes into thin circles, the cucumber into semicircles of the same thickness (if desired, you can not cut the cucumbers, but grate them on a large grater).

I peel the beets and chop them on a large grater. I finely chop a bunch of green onions with a knife. If desired, you can add more herbs; dill is excellent.

All that remains is to fill the beetroot soup. I fill it with perfectly chilled kefir, add sour cream and salt to taste. If the mixture is very thick, you can add more kefir (some housewives dilute it with cool boiled water or mineral water). If there is not enough sourness, add citric acid.

I mix everything well and put the pan in the refrigerator for 20-30 minutes to infuse. During this period of time, the vegetables will “become friends” with each other, cool properly and soak in the beetroot-fermented milk dressing. But you shouldn’t store beetroot soup for a very long time, because the soup will become viscous and sour; it’s better to season it in small portions.

I serve cool beetroot soup with kefir in portions, with half a boiled egg. This is simply a wonderful dish that saves you from the summer heat, tasty, cooling and vitamin-packed. Bon appetit!

Beetroot soup with kefir: 3 step-by-step recipes with photos

Beetroot soup with kefir is the perfect first dish for a hot summer. Well, in winter, from time to time you can treat yourself to an extraordinary lunch. Beetroot is suitable for vegetarians (if you exclude eggs), those who adhere to proper nutrition and look after their health, and want to slightly adjust their weight.

Cool beetroot soup differs from hot beet soup in that all products are added to the soup like okroshka - in a ready-made form. But this does not mean that the total cooking time is greatly reduced. Do not forget that all products will have to be cooked separately first. But you can create this in advance, then all that remains is to cut and connect, which really takes a minimum of time. The average calorie content of such an unusual dish is around 40-45 kcal.

Beetroot soup with kefir - photo recipe step by step

Beetroot soup (its second name is cool borscht) has a pleasant, fresh taste, is wonderfully cooling in the summer heat and is perfectly filling, despite its low calorie content.

Ingredients

• Boiled beets: 300 g
• Fresh cucumbers: 200 g
• Boiled eggs: 3 pcs.
• Green onions, dill: bunch
• Drink: 500 ml
• Mineral water: 250 ml
• Salt: to taste
• Sour cream: optional

{Instructions} manufacturing

Carefully wash the beets, place them in a pan with cool water and cook until tender.

Chop the green onions and dill very finely. Transfer to a suitable pan.

Add a little salt and mash vigorously with a fork. In the process, the greens will release juice, become saturated with salt and make the beetroot soup much tastier.

Cut the cucumbers into small cubes and place them in a saucepan with greenish dressing.

We peel the boiled eggs, cut them into smaller cubes and combine them with other products.

Peel the completely cooled beets, then grate them on a large grater.

Add it to the rest of the chopped ingredients and mix thoroughly.

Fill with sour milk. At this step, add salt if there is not enough. Finally, dilute the soup with mineral water to a suitable mixture.

Keep the finished dish in the refrigerator for a couple of hours and serve with sour cream. To make the presentation even more exciting, you can add quartered boiled eggs to each plate.

Traditional cool beetroot soup with kefir

Have you ever tried traditional cool beetroot soup made with kefir? You've almost missed everything. This first dish turns out to be no worse than ordinary okroshka, but at the same time it is the most healthy. It is very simple to prepare and is only served chilled.

By the way, you can add potatoes, boiled meat, and sausages to cool beet soup. It all depends on personal preference.

Ingredients:

• Beetroot – 280 g;
• Fresh cucumber – 180 g;
• Chicken eggs – 3 pcs.;
• Drink – 1 l;
• Green onions, dill, salt - to taste.

Manufacturing method:

1. We prepare the necessary products: boil the chicken eggs hard-boiled, also cook the beets until tender and remove the skin from them. We thoroughly wash the greens and chop them into small pieces. Pour the chopped onion and dill into the pan and salt them. Mix the greens with salt and set the container aside.
2. Grate the freshest cucumber on a large grater and place it in a common pan. Grind the boiled beets in the same way. Add it to the rest of the ingredients and stir them slightly with a spoon.
3. Pour the contents of the pan with kefir and mix everything well. We send the beetroot soup to steep in the refrigerator for half an hour. After the designated time, pour the soup into bowls.
4. If desired, decorate with diced eggs and herbs (parsley). This is an easy to make, refreshing summer dish that can be prepared for a family lunch or dinner.

Very tasty beetroot soup with kefir sausage

Beetroot soup made with kefir and sausage is very tasty. This refreshing summer dish is somewhat reminiscent of okroshka. The only difference is the beets, which give the dish not only an extraordinary taste, but also color.

Don't like sausage or frankfurters? Just replace this ingredient with boiled chicken breast.

Ingredients:

• Drink – 1.5 l;
• Beets (medium) – 2 pcs.;
• Cucumber (large) – 1 pc.;
• Chicken eggs – 2 pcs.;
• Potato tubers – 3 pcs.;
• Milk sausage – 500-550 g;
• Juice of half a lemon;
• Boiled water (chilled) – 1.5 l;
• Dill - a bunch.

{Instructions} for production:

1. Boil the potatoes, eggs and beets in advance until ready. Peel the potatoes and cut them into small cubes. Transfer to a saucepan and grate the boiled eggs directly into it on a large grater.
2. Then chop the sausage and the freshest cucumber into small cubes. Pour the ingredients into a common saucepan.
3. Finely chop the well-washed dill and add the greens to the rest of the products. Pour the drink in there. Mix everything thoroughly.
4. Add water, salt to taste and juice from half a lemon. Lastly, grate the beets on a large grater and add them to the beetroot soup.
5. Mix. You can serve immediately or let it cool slightly in the refrigerator. This delicious cool soup will certainly please your family.

Tips and advice

Below are some culinary tips and tips for making cool beetroot soup with kefir:

• It is not recommended to store cool soup in the refrigerator for longer than 2 days. We recommend preparing the dish in small quantities.
• Green onions must be finely chopped and finely rubbed with salt. This is done in order to remove the sharp taste of onions.
• The soup will have the least amount of calories if it is diluted with zero-fat kefir and vice versa.
• Boiled beets can be replaced with pickled or fresh ones. But it is worth keeping in mind that the taste of the dish will change slightly.
• To speed up the cooking process, eggs and beets can be boiled in advance and kept in the refrigerator until the right time. This also applies to potatoes, chicken breast or veal.
• Beetroot soup will be the most tender and light if you grate all the ingredients on a small grater.
• Boiled potatoes, sausage or meat will add satiety to the soup.
• The freshest dill mixes perfectly with beets, but you can take any other greens: parsley, cilantro and even basil and celery. The taste will be the most catchy.
• If the freshest cucumbers have a bitter taste or their skin is very thick, it must be removed.

Before serving, the beetroot soup needs to sit for a little time in the refrigerator. Infused soup has a richer taste than freshly prepared soup. Finally, another regular video recipe: with garlic (eggs, optional).