This chilled beet soup is bright, tangy and wonderfully refreshing, with earthy beets, crisp cucumber and fresh herbs swimming in cool kefir. Finished with eggs, it is a light, colorful and satisfying summer bowl, perfect on a hot day. If you love chilled and creamy soups, try our Creamy Mushroom Soup and Roasted Pumpkin Cream Soup.
Ingredients
- 400 g (3 cups) beets
- 3 medium cucumbers
- 4 eggs
- Fresh dill and green onion, chopped
- 1 liter (4 cups) kefir (fuller-fat tastes better)
- Salt, sugar, and citric acid (or lemon juice) to taste
Instructions
- Finely chop the herbs into a pot. Salt lightly and rub them a little to release more flavor.
- Boil the beets and eggs until done, then grate them on a coarse grater. Grate the fresh cucumbers the same way.
- Pour over the kefir and thin with chilled boiled water to your preferred consistency (about 1:1 works well).
- Season with salt, sugar, and citric acid or lemon juice to taste.
- Chill in the refrigerator before serving so the flavors meld.
Tips
- Chill the kefir and the boiled water well, so the soup is cold and refreshing from the first spoonful.
- Grate the beets, cucumbers and eggs coarsely for a hearty texture, and season gradually until the sweet, salty and tangy flavors balance.
- For more chilled soup ideas, browse the recipes on Serious Eats.
Nutrition (per 100 g): 38 kcal | Protein 1.2 g | Fat 1.8 g | Carbs 6.2 g