A vibrant, chilled beet soup with cucumber, dill, and hard-boiled eggs, served ice-cold with a generous swirl of sour cream on hot summer days.
Ingredients
-
4 medium beets, boiled and cooled
-
2 cucumbers, diced
-
4 hard-boiled eggs
-
500ml kefir
-
500ml cold water
-
3 tablespoons fresh dill, chopped
-
2 spring onions, sliced
-
1 tablespoon lemon juice
-
Salt to taste
-
Sour cream for serving
Instructions
-
1
Grate the boiled beets on a coarse grater into a large bowl.
-
2
Add diced cucumber, sliced spring onions, and chopped dill.
-
3
Pour in kefir and cold water, mix well.
-
4
Season with lemon juice and salt.
-
5
Refrigerate for at least 2 hours until very cold.
-
6
Serve in chilled bowls with halved boiled eggs and sour cream.
Did You Know?
Khaladnik is so beloved in summer that many Belarusians consider it the true taste of the season.