A very light and healthy soup. Looks nice on the table. The bright color is popular with both adults and children.
It is necessary
- - 1.5 liters of kefir;
- - 4 large beets;
- - 3 medium cucumbers;
- - 6 chicken eggs;
- - 150 g of dill greens;
- - 2 g of red ground pepper;
- - 2 g of black ground pepper;
- - 2 g coriander;
- - 20 g of herbs for decoration;
- - salt to taste.
Instructions
Step 1
This light soup can be made in a variety of ways. For children and a light dietary menu, an option without spices and herbs is suitable, and for spicy lovers, you can add all the seasonings according to the recipe.
Step 2
Take four large beets and rinse them well in warm water using the hard side of a dish sponge. Cut off the root and leaves, pierce through and through with a sharp knife in several places, wrap in food foil. Preheat the oven, place the beets in the foil on a baking sheet and bake for forty minutes. Remove the finished beets, unfold and cool. Grate the cooled beets on a coarse grater.
Step 3
Pour boiling water over the grated beets, let cool and place in the refrigerator for an hour to infuse. Hard-boiled chicken eggs, cool and peel. Cut the peeled eggs into small pieces. Rinse the greens well, dry and chop finely. Grate the cucumber on a coarse grater.
Step 4
In a large saucepan, mix together beets, eggs, cucumber, herbs and cover everything with kefir. Add salt and spices, let it brew for one hour in a cool place. Add herbs to garnish before serving.
