We traditionally prepare cold soups in the summer. It’s understandable: it’s hot, you don’t really want to eat anything, the only thing that saves you is cold compotes, jelly, okroshka and cold soups like this. But what should those who love cold people to the point of unconsciousness do? Wait for summer?! Until recently, this is exactly what I did: in winter I prepared hearty borscht with mushrooms, and in the warm season, beetroot soup with kefir. But if you consider that out of the 3 summer months in our region it is hot only for a maximum of 30 days, then my enjoyment of this dish was reduced to a minimum. And this is one of my favorite dishes! Therefore, I decided to deviate from all culinary canons and made beetroot soup with kefir in winter. The path is strange, albeit unconventional, but you can’t tell how delicious it is. Although why not convey it? Grab some groceries and let's cook together.
Beetroot recipe with kefir
step by step photo recipe
Ingredients:
- 1 liter of kefir,
- beets – 3 small pieces,
- fresh cucumber – 1 pc.,
- eggs – 3 pcs.,
- salt.
Cooking process:
The number of plates into which the cold soup will be poured determines the number of eggs. Since I was cooking for 3 people, these people received one per serving. Of course, it turns out to be uneconomical. If you don't have a lot of eggs, just chop them up and throw them into the pan with the other ingredients.
So, boil a large pot of water and throw the washed but unpeeled beets into it. Cook over medium heat, always covered, for 1.5 hours. Then drain the hot water and place the beets under cold water. It will be completely cooked and the skin will almost peel off on its own. Do not use immediately; let the vegetable cool completely. And during this time you can boil the eggs.
When everything that should be boiled has been cooked, and everything that should be raw has been washed, we begin to make the kholodnik.
Three peeled beets on a coarse grater.
My husband likes it when it is chopped this way, but my father likes it when there are thin beet pieces in the beetroot soup. Therefore, our burgundy vegetable can be cut by hand. It will, of course, take longer, but what won’t you do for the sake of your beloved household?
Slice the cucumber small cubes and transfer to the chopped beets.
A little more and the refrigerator will be ready! Pour kefir over everything, add salt to taste, and mix.
If you have coarse salt, don’t throw away too much at once. Wait until this dissolves, otherwise you may over-salt the soup. I never dilute beetroot with water. In my understanding, it must be thick for the spoon to stand up.
And if you add rich sour cream to it, the result is not just a simple dish, but a fabulously tasty one.
Place the cold one in the refrigerator for an hour or two. Place half (or two halves at once) of an egg in a plate filled with cold water and eat it. Bon appetit!
Classic cold beetroot soup with kefir is the okroshka familiar to everyone, only without sausage and seasoned with kefir instead of kvass. In Lithuania, such a kholodnik is very popular, but there they don’t put potatoes in it, but serve it hot mashed potatoes separately, as an addition.
Meat lovers may well add to this Lenten recipe desired meat products - boiled chicken, beef or any sausages. My version is light, ringing, cooling and not heavy! All girls will be delighted with this soup on a hot day!
Prepare the ingredients according to the list. Boil potatoes, beets and eggs in advance.
Peel the skins of the potatoes and beets.
Cut the beets, potatoes, eggs and cucumbers into small cubes.
Add finely chopped green onions and dill.
Place all the cuttings in a saucepan and stir. You can pour kefir, add salt to taste and let the kefir-based beetroot soup brew in the refrigerator. Many people like this option. In this case, the beetroot takes on a bright lilac color from the beets.
Second option: the chopped vegetables are placed directly on the plates, and everyone pours kefir to their taste and adds some salt.
Both versions of the classic cold beetroot soup with kefir have the necessary freshness and cooling properties. Choose the one you like! Bon appetit!
Despite the fact that today there are various variations preparing beetroot soup, some housewives even cook it in animal broth, classic recipe one and it includes only plant-derived ingredients.
In principle, if the soup has just been prepared and is still warm, then you can eat it warm. But in the summer, beetroot is valued because even when cold it turns out tasty, aromatic and, of course, beautiful.
What do you need:
1. Three beets;
2. Three large potatoes;
3. Two carrots;
4. Onion head, white part of leek;
5. Salt, sugar and citric acid;
6. One large cucumber;
7. Fresh herbs, sour cream.
You will need to boil the beets and carrots in advance until fully cooked. Chop the greens, peel the potatoes and place on the stove to cook separately. Now take a large saucepan and pour four liters of water into it. Send beets and carrots there, grated coarse grater, parsley, chopped onions and leeks (in extreme cases, you can do without leeks), grated cucumber. We are preparing delicious summer meals.
Now you need to add salt and sugar to the beetroot soup, and be sure to add citric acid. Put the soup on the fire, wait until it boils and turn off the heat. Cover the soup with a lid and let it cool, then put it in the refrigerator. Before serving, place the potatoes on a plate, roughly chop them into 2-4 pieces and pour in the soup. Add a spoonful of sour cream and sprinkle everything with herbs.
By type of okroshka
To fill this beetroot recipe, cold and clean beet broth is used. To prepare the soup, you will need three young beets, two eggs and cucumbers, three potatoes, and green onions. Sugar, salt, vinegar and lemon juice added to your liking.
Initially, you will need to prepare beetroot broth. To do this, peel and wash the beets, put them in two liters of water, add sugar and vinegar. Cook until fully cooked. When the beets are ready, remove them from the broth and cut into thin strips. Transfer the straws to a saucepan and let cool.
Boil the potatoes and eggs separately. Chop the boiled potatoes into large pieces, peel and cut the eggs into 4-8 pieces, also grate the cucumber on a coarse grater and send all these ingredients to the beetroot pan. Add chopped herbs, salt and sugar to taste there; at this stage you should definitely try your first dish.
On kvass
In addition to the fact that you can prepare a classic one with kefir, a recipe with a photo in this material is also offered for preparing this summer first course with regular kvass. This soup has a spicy taste and invigorating effect.
What you will need:
1. Two beets;
2. Three potatoes;
3. Five fresh cucumbers;
4. Five chicken eggs;
5. One and a half liters of kvass;
6. Two tablespoons of horseradish;
7. Salt, pepper, sour cream (mayonnaise is possible) for dressing.
Separately boil the beets, potatoes and eggs. Then cool the ingredients, grate the eggs and beets, chop the potatoes into small cubes. Wash the cucumbers, cut into thin strips, chop the greens. Mix all ingredients, add horseradish and sour cream, pour kvass. Now try the soup and, depending on what flavor you want to add, add salt and sugar.
On kefir
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And here is the recipe with a photo of how to cook classic cold beetroot soup with kefir.
What you will need:
1. 0.5 kg beets;
2. Three glasses of medium fat kefir;
3. 7 glasses of cold water;
4. Three chicken eggs;
5. Three cucumbers;
6. A bunch of dill;
7. Salt.
Peel the beets and cook for an hour in water over low heat. Then cool the product and grate it on a coarse grater (alternatively, you can cut it into small cubes). Place in a saucepan for beetroot soup, add salt and pour in the kefir, mix well. Now pour water into the pan, mix everything again and taste to see if there is enough salt.
Next, boil the eggs and then grate them on a coarse grater. Peel the cucumber and cut into small cubes, cubes, or you can also grate this product on a coarse grater. Add the ingredients to the soup and add the dill. If desired, the soup can be served with sour cream.
Useful tips for the housewife:
1. Even without meat, beetroot soup turns out tasty and satisfying.
2. It is important to buy high-quality young beets for this first course; it’s great if they are round or cylindrical.
3. To preserve the color of beets and their taste, beneficial features, it is important to boil the vegetable and not bake it.
4. An acidic environment helps the beets retain their color, so during the cooking process you can add a little citric acid or vinegar.
5. In addition to the ingredients indicated in these recipes, you can use vegetable broth, beetroot or bread kvass, chilled fish or meat broth, even mineral water, natural yogurt or cucumber pickle.
6. Beets and eggs are the main ingredients of this first cold dish.
Classic cold beetroot soup made with kefir; recipes with photos from this material will help you prepare a new dish every day. Yes, this is the first course, but it is served cold. In our country, where it is very hot in summer, beetroot has long enjoyed its well-deserved popularity.
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Cold soups with beets, in which kefir, kvass or sorrel decoction become the basis for the broth, are called beetroot soup (or kholodnik). This dish belongs to Eastern European cuisine, which is perhaps why it has so many fans in Russia.
Classic recipe
| Ingredients | Quantity |
|---|---|
| sour cream - | 3 tablespoons |
| beet - | 2 pieces |
| egg - | 3 pieces |
| cucumbers - | 2 pieces |
| potato - | 4 pieces |
| kefir - | 0.5 l |
| green onion - | 50 g |
| vinegar (6%) - | 2 tablespoons |
| lemon juice - | taste |
| salt, sugar - | taste |
| dill, parsley, cilantro - | taste |
| Cooking time: 50 minutes | Calorie content per 100 grams: 65 Kcal |
Cold kefir beetroot soup is an excellent solution for a hot summer day. Prepared with strict adherence to the recipe, it not only tastes good, but also provides the body with a significant amount of nutrients.
How to cook cold beetroot soup with kefir:
Cold meat beet soup with kefir and mineral water
Another alternative to okroshka - satisfying and with original taste. If beetroot soup in the classic version does not imply the presence of meat, then in this recipe balyk (cold smoked meat cut from the backbone of cows or pigs) becomes almost the main component, an accent that attracts attention to the dish.
Ingredients:
- beets - 1 piece;
- mineral water – 1.5 l;
- potatoes - 4 pieces;
- kefir – 1.5 l;
- cucumber – 3 pieces;
- balyk – 0.25 kg;
- egg - 4 pieces;
- salt - to taste;
- greens - to taste.
Cooking time: 55 minutes.
Calorie content: 72 kcal.
Preparation progress:
- Boil potatoes, beets and eggs in separate containers (clean the vegetables first);
- Chop the finished potatoes with eggs as finely as possible (but do not turn them into porridge), and chop the beets using a coarse grater;
- Cut the cucumber and balyk into small cubes;
- Mix all the ingredients in one container, add kefir to them and season with salt (then wait 5-10 minutes);
- Add mineral water, mix everything thoroughly;
- Pour the soup into bowls and garnish each serving with finely chopped herbs.
Recipe for hot beetroot soup with kefir for weight loss
Those who are on a diet can also please themselves summer menu. The refrigerator itself is not very good high-calorie dish, but there is also a special option for those losing weight. Of course, the recipe for this soup is noticeably different from the usual version, but its taste will still leave a pleasant impression, and the kilograms will not even think of lingering.
Ingredients:
- beets (peeled) – 1 kg;
- celery root – ½ piece;
- kefir – 1.5 l;
- bay leaf – 3-4 pieces;
- salt - to taste.
Cooking time: 65 minutes.
Calorie content: 36 kcal.
Preparation progress:
- Peel the beets and, without cutting into pieces, steam for 40 minutes;
- Cool the finished root vegetable in cold water, and then cut into small cubes;
- Peel and chop the celery root;
- Place the chopped root in a saucepan, add water (0.5 l) and place over medium heat;
- When the contents of the saucepan boil, add the bay leaf and wait another 5 minutes;
- Add beets and kefir to the broth, season everything with salt, stir and boil again;
- The soup is ready to eat (those who wish can grind it using a blender).
Cold dietary beetroot soup with kefir
There is also a cold version of the dietary kholodnik. It can also be called the most simple option soup.
Ingredients:
- beets – 3.5 kg;
- cucumber – 35 g;
- kefir – 1 l;
- garlic – 2 cloves;
- greens, salt - to taste.
Cooking time: 30-40 minutes.
Calorie content: 34 kcal.
Preparation progress:
- Wash the cucumber and chop using a coarse grater;
- Bake unpeeled beets in the oven for half an hour (raw root vegetables are equally suitable, but the baked product gives more juice);
- Remove the peel from the finished beets and grate them like cucumbers;
- Finely chop the onion and dill and mix with salt and garlic crushed using a press;
- Combine the dressing with vegetables and pour in kefir, let it brew for about half an hour;
- After the specified time, the soup can be diluted with chilled boiling water to the desired consistency;
- If necessary, add a little more salt, and then you can start tasting.
- to decorate beetroot soup, it is best to use dill, since it goes perfectly with the taste of kefir;
- infused soup has a richer taste than fresh one, but storing this soup for longer than two days is not recommended;
- in order to remove the characteristic sharp taste from onion greens, you need to grind the crushed onion “feathers” with a pinch of salt;
- to make the soup more dietary, you need to prefer kefir with the lowest percentage of fat content;
- instead of boiled beets, you can add pickled beets to the kefir kholodnik; for many, this option becomes even more preferable;
- eggs and beets for soup can be boiled in advance, and after some time (until these ingredients are needed) keep them in the refrigerator;
- to make all the components more tender and better soaked in the broth, you need to grate them on a fine grater;
- You can add satiety to the beetroot soup by chopping some potatoes into it;
- If the cucumbers used for cooking have too tight or even bitter peel, then it is necessary to cut it off.
These tips will be useful not only when preparing beetroot soup with kefir, but also in other culinary experiments.
Text: Evgenia Bagma
From summer soups The first line is invariably replaced by two dishes - okroshka and beetroot soup. The latter can be prepared using beet broth, yogurt or matsoni. Beetroot soup made with kefir is especially tasty.
Benefits and rules for preparing beetroot soup with kefir
Two main ingredients beetroot soup with kefir make it not only the most suitable dish for a hot summer day, but also very healthy. So kefir improves digestion, neutralizes toxins, is a rich source of potassium, reduces swelling and is a low-calorie product. Beets, in turn, are useful for problems with the intestines, diseases of the liver and gall bladder, diseases of the cardiovascular system and anemia. In addition, to prepare beetroot soup with kefir, cucumbers, radishes, herbs, and garlic are also used - also no less healthy ingredients.
If you carefully monitor your figure, use kefir to prepare beetroot soup with low-fat kefir. But remember that the “lighter” the kefir, the more liquid the soup will be. Use young beets, they are juicier and sweeter.
Recipe for making beetroot soup with kefir
Classic beetroot soup on kefir.
Ingredients: 350g cucumbers, 200g radishes, 350g beets, 1l kefir, 30g dill, 30g green onions, 2 cloves garlic, ½ tsp. salt.
Preparation: peel the cucumbers and radishes, grate them on a coarse grater, boil the beets and grate them on a fine grater. Mix beets and cucumbers in one bowl, add finely chopped herbs, kefir, stir, salt and add chopped garlic and a little cold water. Add some salt. When serving, sprinkle with herbs. The recipe can be varied if desired. boiled potatoes or boiled eggs.
Beetroot soup on kefir with boiled sausage.
Ingredients: 4 boiled or baked beets, 2 liters of kefir, 4-5 boiled eggs, 5 cucumbers, 200g boiled sausage or beef, 1 bunch of green onions, 1 bunch of dill, salt, black ground pepper.
Preparation: cut cucumbers, eggs and sausage into cubes, add finely chopped radishes and chopped herbs. Separately, grate the beets on a medium grater, pour kefir over them, add salt and pepper. Mix the beetroot-kefir filling with a blender, pour it over the vegetables and meat, and mix.
If you use eggs to prepare beetroot soup with kefir, you can either cut them into cubes and mix with the rest of the soup ingredients, or simply cut them in half and put them on each plate when serving.
