Cold Beets Soup Svekolnik
Intro
Summer is finally here and hot and humid days are ahead of us. To cool off, why not try this bright, crunchy and delicious cold soup Svekolnik made with beets, kefir and tons of greens! If you love kefir as much as I do, then you will love this soup. It is fully of vitamins and probiotics.
Svekolnik sometimes reminds people of borsch, and while both soups are made with beets and look similar, they are not the same. I usually love eating borsch during colder seasons and Svekolnik during warmer months.
Recipe
Ingredients
3 medium-sized beets
3 cold hardboiled eggs
3 small to medium cucumbers, peeled
1/2 cup of chopped dill
1/2 cup of green onions
1/4 cup of chopped parsley
2 cloves of minced garlic
1 Liter of kefir
1 cup of filtered water (or spring water)
salt and black pepper (to taste)
Instructions
Preheat the oven to 450 degrees Fahrenheit (or 232 degrees Celsius). Cover the beets in foil and bake for about 40 minutes to an hour until soft on the inside. Let the beets cool completely and then peel afterwards.
Grate the following ingredients: beets, hardboiled eggs, cucumbers.
Chop the following ingredients: dill, green onions and parsley.
Now mix all the ingredients from steps 2 and 3. Add kefir, minced garlic and water. Add salt and black pepper (to taste) and stir.
Refrigerate the soup for at least half an hour and serve chilled. Feel free to add some sour cream to make the soup creamier and richer. Enjoy!