Cold Beetroot Kefir Soup with Egg and Cucumber
Cold beetroot soup is tangy from kefir and sweet from cooked beets.
Cold beetroot soup is tangy from kefir and sweet from cooked beets. Cubed potato and chopped egg make it substantial enough for lunch, while cucumber, scallions and dill keep it refreshing. Cool the beet liquid thoroughly before combining it with the dairy. A final hour in the refrigerator lets the flavours settle without warming the kefir. Simmer whole washed beets in the measured water 40 to 50 minutes until a knife slips in. Reserve the broth and cool both promptly. Boil potatoes separately until tender; cool, peel and cube. Hard boil eggs, cool quickly, peel and chop with cucumber, scallions and dill. Peel and grate beets. Combine with cool beet broth, potato, egg, vegetables and kefir; season with salt and pepper.
Recipe card
Cold Beetroot Kefir Soup with Egg and Cucumber
Equipment: Two saucepans, grater, large bowl
Ingredients
Instructions
Cook beets
Simmer whole washed beets in the measured water 40 to 50 minutes until a knife slips in. Reserve the broth and cool both promptly.
Prepare potatoes
Boil potatoes separately until tender; cool, peel and cube.
Cook eggs
Hard boil eggs, cool quickly, peel and chop with cucumber, scallions and dill.
Mix
Peel and grate beets. Combine with cool beet broth, potato, egg, vegetables and kefir; season with salt and pepper.
Chill and serve
Refrigerate at least 1 hour until cold; ladle into bowls and top with sour cream.
How to tell when it is ready
Beets and potatoes tender; soup thoroughly chilled.
Tips
- Cook beets in their skins to keep the broth rosy.
- Chill the beet broth before adding kefir.
- Dice potatoes small enough for a spoon.
- Add cucumber close to serving for crunch.
Troubleshooting
- If too thick, add cold water a little at a time.
- If too sour, soften with an extra spoon of sour cream.
Substitutions
- Use plain unsweetened buttermilk for a thinner version.
- Use extra chopped scallions if dill is unavailable.
Variations
- Add a few drops of lemon for sharper broth.
- Leave out potato for a lighter bowl.
Serving suggestions
- Top with sour cream.
- Scatter extra dill over each bowl.
- Serve with dark bread.
- Offer boiled potato on the side for a larger meal.
Make ahead
Prepare the measured ingredients in advance. Cover and refrigerate up to 2 days; stir before serving.
Storage
Cover and refrigerate up to 2 days; stir before serving.
Food safety
Cool cooked beets and potatoes promptly; keep kefir soup refrigerated.
Frequently asked questions
Why must the broth cool first?
Warm broth can spoil the cold texture and warm the kefir.
How should I store cold beetroot and kefir soup?
Cover and refrigerate up to 2 days; stir before serving.
Top with sour cream. Cover and refrigerate up to 2 days; stir before serving.
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