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Beetroot Cold Soup with Kefir
Instructions
I prepare all the necessary ingredients. I rinse and dry the herbs. I boil the egg hard and peel off the shell. I remove the skin from the garlic clove.
I grate the beetroot on a vegetable grater. Pickled beetroot gives a bright colour and a balanced sweet-and-sour note.
I grate the cucumber on the vegetable grater and add it to the beetroot. The cucumber adds freshness and dilutes the richness of the beetroot.
I do not put the grater away – the egg still needs to be grated on it. I add it to the vegetables as well.
I finely chop the green onion – a fine cut spreads evenly through the soup.
I tip the chopped onion into the bowl with the vegetables and egg.
I chop the dill – or simply tear it by hand (in cold soups this is acceptable and even more aromatic).
I put the dill into the same bowl.
I cut the garlic into small cubes. Chopped garlic gives a milder flavour than garlic put through a press.
I add the garlic to the bowl with the rest of the ingredients.
I lightly salt everything and stir.
At this stage the marinade left over from the pickled beetroot is needed. I pour it in with the rest of the ingredients – the marinade adds extra tang and colour.
After the marinade I pour in the kefir and stir. Kefir is the “soul” of the cold soup, giving it its fermented-milk base.
The final touch – I add the water and stir. If the cold soup is too thick, I add a little more water.
I taste it – the soup may need a little more salt. The beetroot cold soup with kefir is ready.If you like, you can add a little sour cream when serving.Bon appetit!
Tips
- 1
Use PICKLED beetroot – it already has tang and sweetness, so there is no need to cook fresh beetroot. The marinade from the jar is also put to use.
- 2
Use medium-fat kefir (2.5–3.2%) – low-fat kefir is “watery”, while anything above 3.5% is too thick. The cold soup should be refreshing.
- 3
CHILL the cold soup in the refrigerator for 30 minutes before serving – the flavour will open up more fully and the refreshing effect will be stronger.
- 4
Serve with ICE in the glass – the cubes add coolness in the heat. The same trick works in other cold summer soups.
Video
FAQ
What can I use instead of pickled beetroot? +
Alternatives: boiled beetroot + 1 tbsp of 9% vinegar + 1 tsp of sugar (an imitation marinade), beetroot canned in its own juice (almost ready to use), raw beetroot + boiling water + vinegar for 15 minutes (an express marinade). Pickled beetroot gives the characteristic sweet-and-sour base – without it the cold soup will be “bland”. If you use boiled beetroot, add more acidity (1 tbsp of lemon juice). Baked beetroot will also work – it has a sweeter, richer flavour.
Can it be served hot? +
NO – the cold soup, as the name suggests, is served cold. With kefir, a hot soup would curdle into lumps – fermented-milk products separate when heated. If you want a hot beetroot soup, cook a classic one (borscht with beetroot); that is a completely different dish. Beetroot cold soup with kefir is strictly 4–10 °C. Before serving, chill it for 30–60 minutes in the refrigerator. Served with ice in the glass, it is perfect in the summer heat.
How long does the finished cold soup keep? +
In the refrigerator – 1 day, 2 at the most. Any longer is not advisable – the kefir may start to “ferment”, the vegetables soften and go mushy, and the flavour is lost. The next day the soup can be “freshened up” – add some fresh herbs and 50 ml of cold water. Do NOT keep it at room temperature – it spoils quickly. Before serving, give it a stir (the layers may separate) and add fresh dill for aroma. Make it in small batches – this soup is tastiest when fresh.
What can I use instead of kefir? +
Alternatives: ayran (a classic for beetroot soup), matsoni (the Georgian version), soured milk (more “tart”), natural yoghurt (a little thicker, dilute with water), whey (lighter, but less rich). Kefir is the “classic” for cold soup, giving a mild tang and tenderness. Ayran is more “salty” and already contains salt – in that case do not add more salt. Yoghurt will give a “thicker” soup. Sour cream versions are not suitable – the soup would be too rich. Vegans can use coconut milk, but the flavour will be distinctive.
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