Cold borscht on kefir is a wonderful lunch dish on a hot day. And thanks to the combination of beets and kefir, cold borscht turns out to be a very beautiful burgundy color. The recipe for cold beetroot is quite simple, it does not take much time to prepare it.
It is necessary
- - beets 2 pcs;
- - potatoes 4 pcs;
- - fresh cucumbers 3 - 4 pcs;
- - egg 2 pcs;
- - dill 50 gr;
- - kefir 1 l. salt to taste
Instructions
Step 1
To cook cold beetroot borscht, you will need to boil and cool potatoes, beets and eggs beforehand.
Step 2
Then in a large saucepan you need to grate boiled beets, cut potatoes, fresh cucumbers into small cubes, chop eggs. Chop the dill finely. After that, add salt, mix and pour the vegetable mixture with kefir 1% fat 0.6 l. Then add cold water to the borscht to the desired volume.
Step 3
Stir again, refrigerate to cool the borscht. The next day, this cold borscht will acquire a pleasant borscht taste. The cold recipe for beetroot is supposed to be cooked in the evening, so that the next morning it has already reached its taste. When serving, garnish cold borsch with half a boiled egg and herbs.
