Beetroot cold kefir, fresh cucumbers and herbs - how to make beetroot cold, with a step by step recipe photos
Try to cook a delicious sweet and refreshing in the summer heat cold beetroot soup with fresh cucumbers and greens on kefir. Beetroot recipe is very simple and step by step the captured photos will serve as a visual aid hostess prepares this dish for the first time.
Food for a summer soup:
• Eggs - 5 pcs .;
• beet - 400 g;
• yogurt (2, 5% fat content) - 900 ml;
• parsley, dill, onion - 1 beam;
• Fresh cucumbers - 200 g;
• salt - to taste;
• cold boiled water - 300 ml.
How to cook beetroot cold kefir
To cook this cold summer soup, I usually use vinegretnuyu beets. The finished dish gives it a pleasant sweetness. Cucumbers necessarily choose not bitter. Kefir can be taken on the fat content of 3, 2%, but then you need to yogurt beetroot add less water and more. If you prefer, you can cook beetroot and one percent of the yogurt, but then the water to the soup to add, is not worth it.
And so, we begin to prepare our delicious refreshing cold beetroot soup on kefir. To do this, we need to boil until cooked beets, beets cooked medium-sized, approximately thirty minutes.
Chicken eggs with cold water and put to boil in too steep. Cooking time - about ten minutes after boiling.
During the boiling of eggs and beets we need to wash under running water and fresh cucumbers, if they have a thick skin (as in my case), the cucumber is best cleaned with a knife or potato peeler.
Next, cut into small cubes of both hodgepodge, or Olivier.
My under running water, dill, parsley and green onions. All the greens finely shinkuem knife.
Boiled beets and eggs to cool in cold water. Then the eggs are clean and cut into small cubes. In size it should be as we cut cucumbers.
beets peeled and rubbed on a coarse grater.
Now you are ready to "assemble" beetroot.
In a saucepan put all the ingredients.
We fill them with yogurt, add water and salt to taste.
Before serving, it is recommended that beetroot couple of hours in the refrigerator of the present. But if the water and yogurt soup before seasoning were previously well cooled, the delicious summer soup you can eat at once.
The cold beetroot soup, cooked with yogurt, cucumbers and greens, it turns bright, appetizing and delicious.