On a hot summer day, hot, fatty borscht or pea soup can cause a semi-fainting state.
The desire to eat something cool but filling on days like these is understandable.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to prepare a cold soup with kefir.
You will need:
- beetroot - 350 g;
- kefir - 1 l;
- eggs - 2-3 pcs.;
- water - 250 ml;
- fresh cucumbers - 350 g;
- dill and green onions - 30 g each;
- garlic, salt, pepper to taste.
How to cook
1. Wash the beets and boil until done. Boil the eggs hard, bring the water to a boil and let cool.
2. Peel the beets and grate them on a coarse grater, then put them in a saucepan, fill with water and kefir.
3. Peel the eggs and cut into medium cubes. Add to the pan.
4. Chop the greens, garlic, slice the cucumbers, add to the pan and put everything in the refrigerator for an hour. Enjoy!
Earlier we told you how to make a crab stick casserole .
Expert: Julia Arkhipova
