Quick Kefir Cold Beet Soup
This 15-minute chilled beetroot soup (chłodnik) has been my summer lifesaver for years—it's incredibly refreshing, requires almost no cooking, and delivers a light, satisfying meal when it's too hot to spend time at the stove.
Ingredients
- 4 cups (1 L) kefir
- 1 long cucumber
- 4 hard-boiled eggs
- 17.5 oz (500 g) pickled beets
- ½ teaspoon horse-radish
- ½ teaspoon mustard (rather spicy one)
- 3 radishes
- kosher salt to taste (regular salt can also be used)
- a small punch of dill
Instructions
- Peel and cut cucumber and radish, then transfer to a large bowl.Meanwhile, boil the eggs.
- Add the pickled beets and chopped dills to the bowl.
- When the eggs are ready, grate or cut them finely and add to the bowl.
- Add kefir, mustard, horse radish, and salt to taste. Mix thoroughly.
Notes
- For a more vibrant color, choose pickled beets with a deep magenta hue and burgundy-colored liquid.
- Add boiled potatoes to make this heartier and turn it into a main dish.
- No kefir? Substitute with a mix of buttermilk, sour cream, and plain yogurt.
- Garnish with your favorite fresh herbs.
