in Eastern Europe, Russia, Soup Recipes

Cold beetroot soup for hot summer days – no cooking required

updated

Spread the love

Ingredients for 8 servings:

  • 500 ml kefir
  • 1 liter mineral water, still
  • 2 jars of beetroot, one small and one large jar
  • 1 bunch of chives
  • 1 bunch of radishes
  • 1 cucumber(s)
  • salt and pepper
  • crème fraîche to refine

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

The recipe is of Russian origin and a hearty variation to cold soup in summer

Simply chop the radishes, cucumber, and chives very finely, season with salt and a little pepper, and add all the remaining ingredients (water, kefir, and the beetroot cut into small sticks with the brine). Finally, season again with salt and pepper and let it sit in the refrigerator for at least 1 hour. You can also refine the soup by placing a dollop of crème fraîche on each serving plate.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato pan with mushrooms and savoy cabbage

Chocolate-quark