A vibrant magenta chilled soup of grated beets in tangy kefir, topped with hard-boiled eggs, cucumbers, and fresh dill.
Ingredients
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4 medium beets, boiled and cooled
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500ml kefir
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250ml sour cream
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2 hard-boiled eggs, chopped
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1 cucumber, diced
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4 small potatoes, boiled and diced
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Fresh dill, chopped
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2 green onions, sliced
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Salt and white pepper
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Ice cubes for serving
Instructions
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1
Peel and coarsely grate the cooled boiled beets into a large bowl.
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2
Whisk kefir and sour cream together until smooth. Pour over grated beets.
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3
Season with salt and white pepper. Stir well.
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4
Refrigerate at least 2 hours until thoroughly chilled.
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5
Ladle into bowls. Top each with diced cucumber, chopped egg, boiled potato, green onions, and dill.
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6
Add an ice cube to each bowl to keep it cold. Serve immediately.
Did You Know?
In Latvia, the arrival of cold beet soup season signals the true start of summer — no Latvian would eat it in winter.