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🍽️ Chilled Beetroot Kefir Soup with Fresh Vegetables

123 kcal · 30 min · 4 servings

Ingredients

• 500 g young beetroot (with leaves)
• 600 ml vegetable broth
• 2 tbsp apple cider vinegar
• salt
• pepper (from the mill)
• 200 ml kefir
• 1 hard-boiled egg
• 0.5 cucumber
• 150 g radishes
• 3 tbsp fresh chopped dill

Instructions

1. 1. Peel the beetroot and cut it into small cubes.
2. 2. Set aside the green leaves of the beetroot.
3. 3. Pour the hot vegetable broth into a pot and add the vinegar.
4. 4. Add the cubed beetroot to the broth.
5. 5. Let the mixture simmer on low heat for about 30 minutes.
6. 6. Remove the pot from the heat and blend the soup finely in a mixer.
7. 7. Season the pureed soup with salt and pepper.
8. 8. Let the soup cool down well at room temperature first.
9. 9. Place the soup in the refrigerator until it is completely cold.
10. 10. Stir the kefir into the cold soup.
11. 11. Taste the soup and adjust the sourness slightly.
12. 12. Boil the egg hard, peel it, and cut it lengthwise into quarters.
13. 13. Wash the cucumber and remove the hard end.
14. 14. Cut the cucumber lengthwise into four strips.
15. 15. Slice or shred the cucumber strips into thin slices.
16. 16. Wash the radishes and remove the stems.
17. 17. Slice or shred the radishes into fine slices.
18. 18. Roughly chop the reserved beetroot leaves.
19. 19. Add the radishes, cucumber, and two tablespoons of dill to the soup.
20. 20. Mix everything well and taste the soup one last time.
21. 21. Garnish the soup with the quartered eggs.
22. 22. Sprinkle the finished soup with the remaining dill.
23. 23. Serve the cold soup immediately.

Nutrition per serving

• kcal: 123
• Protein: 6 g · Fett/Fat: 3 g · Carbs: 15 g