Beetroot soup is a cold soup, a close relative of the national Russian dish okroshka.
Russian cuisine alone was not enough.
Cold beet soups are prepared in the Baltic states, Scandinavia, and in the relatively more southern Hungary.
But filling it with kefir is mainly a domestic invention.
Beetroot soup with kefir, made from fresh vegetables, is an excellent dish for cleansing the intestines.
In general, the whole variety of these soups is presented in various diets for weight loss. But you can also prepare a very high-calorie dish, you just need to choose richer kefir and add boiled veal. However, as in the case of okroshka, high-quality boiled sausage without lard will also work.
Beetroot soup with kefir - general principles of preparation
• Beetroot soup with kefir is prepared from both boiled and raw beets. The most useful are soups made from baked or raw root vegetables.
• Beets are taken both young and last year. Young ones are often used together with tops.
• Beetroot makers don’t cook with just beets. Other vegetables are also added with it - potatoes, carrots, which are pre-boiled or baked and then cooled well. To add freshness, cucumbers or radishes are often added to beetroot soups. Often boiled eggs are added to the soup, which are finely chopped, grated or grated by hand.
• Greens – dill, lettuce, green onions or basil – give this soup a richer taste. Although there are no clear requirements here and you can choose it to your taste.
• Vegetables are placed in chopped form, cut into small pieces or grated. Some types of soup require grinding the main ingredients or parts thereof using a kitchen processor (blender).
• Kefir is poured into already chopped and mixed vegetables or into a well-cooled broth that was used to dilute the soup. Usually it is used to dilute cooked beetroot soup, achieving the desired consistency.
• The percentage of fat in this product is not particularly important, the main thing is that it is fresh. But it is worth noting that the higher the fat content of kefir, the thicker the dish will be. If you use full-fat kefir, then sometimes it is worth acidifying the soup with lemon juice or citric acid.
• The taste of beetroot is adjusted by adding salt, sugar and citric acid. For spiciness, you can add brewed mustard, finely ground pepper, or grate horseradish root.
Option 6: Cold beetroot soup with kefir, Lithuanian style
An interesting version of a tasty and refreshing beetroot soup, invented in the Baltics. The main feature is that the beets are taken directly from the tops.
Ingredients:
- three medium beets with tops;
- two fresh cucumbers;
- a couple of green onion stalks;
- two hundred grams of sour cream 20%;
- four eggs;
- a glass of kefir 3.2%;
- fresh dill and basil to taste.
How to cook
Step 1:
Wash the beets without cutting off the tops and place in a saucepan. Pour in a liter of water and boil until fully cooked.
Step 2:
Remove the beets from the pan, cool slightly and remove the peel. We cut off the tops, but do not throw them away.
Step 3:
Boil eggs in salted water. Cool and remove the shell.
Step 4:
Cut the beets and fresh cucumbers into thin strips and the tops into medium strips. Wash the greens and chop them with a knife.
We put everything in a saucepan and fill it with beetroot broth.
Rub the chicken yolks with your hands and mix. Pour in kefir, add finely chopped whites and mix again.
Let stand in the refrigerator for two hours and serve.
Cooking beetroot soup on kefir with sausages
For lovers of cold kefir soups, this recipe is just what you need!
Necessary:
- Kefir – 400-500 ml
- Boiled beets – 200 g
- Fresh cucumber – 1 pc.
- Boiled potatoes – 1 piece
- Boiled carrots - 1 pc.
- Radishes – 7 pcs.
- Green onions – 1 bunch
- Boiled eggs – 2 pcs
- Sausages – 100 g
- Cheese – 100 g
- Dill – 1 bunch
- Salt - to taste
- Pepper - to taste
- Apple cider vinegar – 25 ml
Your actions:
1.Chop the peeled beets and fresh cucumber into medium-sized cubes.
2. Wash the radish, remove the stems and cut into half rings.
3. Chop green onions.
4. Remove the shells from the eggs and crumble them.
5. Carrots and potatoes must first be boiled in their skins and cooled. Peel the vegetables and cut into cubes with a knife.
Beetroot soup with kefir recipe with photo
Cold soups are great for hot days when you don’t really want to eat something hot. There are a huge number of recipes, but we want to offer our own version of a cold first course. Beetroot soup with kefir has several advantages;
- satisfying,
- aesthetically attractive,
- quick to prepare,
- healthy and very tasty.
But this is not all the advantages of this dish. Beetroot is one of the vegetables that, when cooked, retains all its beneficial properties. It is also important that beetroot soup can be an excellent dietary dish due to the addition of kefir and vegetables. The meat, which is boiled separately, gives it satiety. And if you already have boiled meat on hand, then the process of preparing beetroot soup will go much faster. We also recommend trying how delicious okroshka on kvass with boiled sausage turns out.
List of products for making beetroot soup with kefir:
- 500 grams of beets;
- 1.5 liters of kefir;
- 0.5 liters of mineral or boiled cooled water;
- 2 cucumbers;
- 3 eggs;
- 100 grams of boiled beef;
- 1 bunch of onions;
- 1 bunch of dill;
- salt;
- pepper.
How to cook delicious beetroot soup with kefir, step-by-step recipe with photos
Heat treatment of beetroot products with kefir
Step 1. Let's start preparing beetroot soup by preparing products that require heat treatment, that is, beets, eggs and meat. Beets can be prepared in two ways; boil and bake in the oven. We decided to choose the first method and boil it on the stove. The beets should be washed under running water with a sponge. Then put it in a saucepan, add water and put it on the stove. When the water boils, reduce the heat and cook the beets under a closed lid over low heat. Our beets were cooked for 45 minutes. Remove the finished beets from the pan and cool.
Step 2. You can use any meat for beetroot soup; we added beef. Place the washed and prepared meat in a saucepan, add cold water and place on the stove.
When the water boils, remove the scale and reduce the heat. Add salt and cook over low heat for 45 minutes. We had veal; this amount of time was quite enough to cook it.
Remove the finished meat from the broth and place in a bowl to cool.
Step 3. Now let's boil the eggs. Place them in a saucepan and fill with cold water. Place on the stove and bring to a boil. After boiling, reduce the heat and simmer over low heat for exactly 10 minutes. Then drain the hot water and fill it with cold water for 3-5 minutes.
Slicing and shaping beetroot soup with kefir
Step 4. We have prepared the products, now we will cut them and form beetroot soup with kefir. When the eggs have cooled, remove their shells. Cut 2 eggs into cubes and place in a saucepan. Leave 1 egg for decoration.
Step 5. Also cut the boiled meat into small cubes.
Step 6. To prepare beetroot soup, you can use fresh cucumber, salted or lightly salted, depending on the season. Wash fresh cucumbers, trim the edges and cut into cubes.
Step 7. Wash the onion and dill and chop finely.
Step 8. Peel the beets and cut into cubes like other products.
Step 9. Pour kefir into a pan with chopped beetroot ingredients and add salt. Then add 0.5 liters of mineral water and mix everything thoroughly. If mineral water is not available, you can use boiled, cooled water.
I add mineral water to the kefir-based beetroot soup so that it is not thick. Decide for yourself how much mineral water to add, everyone has their own taste. Some people like thin soups, while others like thick soups. Place the beetroot soup on kefir in the refrigerator for 2-3 hours so that it cools well and brews. Before serving, stir it again and pour into plates. Cut the egg that we left for decoration in half. Place half an egg on each plate and serve the beetroot soup on the table.
Bon appetit everyone!
Tags: dinner dishes delicious dishes water green onions kefir meat cucumbers healthy dishes beets beetroot dill cold soup eggs
Beetroot soup recipe with kefir. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Beetroot soup with kefir”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 64.5 kcal | 1684 kcal | 3.8% | 5.9% | 2611 g |
| Squirrels | 4 g | 76 g | 5.3% | 8.2% | 1900 g |
| Fats | 3.3 g | 56 g | 5.9% | 9.1% | 1697 g |
| Carbohydrates | 4.1 g | 219 g | 1.9% | 2.9% | 5341 g |
| Organic acids | 0.6 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 3.9% | 4000 g |
| Water | 86.9 g | 2273 g | 3.8% | 5.9% | 2616 g |
| Ash | 0.806 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 64.2 mcg | 900 mcg | 7.1% | 11% | 1402 g |
| Retinol | 0.05 mg | ~ | |||
| alpha carotene | 0.012 mcg | ~ | |||
| beta carotene | 0.087 mg | 5 mg | 1.7% | 2.6% | 5747 g |
| beta Cryptoxanthin | 0.025 mcg | ~ | |||
| Lycopene | 0.02 mcg | ~ | |||
| Lutein + Zeaxanthin | 0.446 mcg | ~ | |||
| Vitamin B1, thiamine | 0.041 mg | 1.5 mg | 2.7% | 4.2% | 3659 g |
| Vitamin B2, riboflavin | 0.183 mg | 1.8 mg | 10.2% | 15.8% | 984 g |
| Vitamin B4, choline | 53.66 mg | 500 mg | 10.7% | 16.6% | 932 g |
| Vitamin B5, pantothenic | 0.483 mg | 5 mg | 9.7% | 15% | 1035 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 5.4% | 2857 g |
| Vitamin B9, folates | 6.984 mcg | 400 mcg | 1.7% | 2.6% | 5727 g |
| Vitamin B12, cobalamin | 0.332 mcg | 3 mcg | 11.1% | 17.2% | 904 g |
| Vitamin C, ascorbic acid | 2.48 mg | 90 mg | 2.8% | 4.3% | 3629 g |
| Vitamin D, calciferol | 0.343 mcg | 10 mcg | 3.4% | 5.3% | 2915 g |
| Vitamin E, alpha tocopherol, TE | 0.14 mg | 15 mg | 0.9% | 1.4% | 10714 g |
| gamma tocopherol | 0.006 mg | ~ | |||
| Vitamin H, biotin | 5.145 mcg | 50 mcg | 10.3% | 16% | 972 g |
| Vitamin K, phylloquinone | 4.1 mcg | 120 mcg | 3.4% | 5.3% | 2927 g |
| Vitamin RR, NE | 1.1347 mg | 20 mg | 5.7% | 8.8% | 1763 |
| Niacin | 0.143 mg | ~ | |||
| Betaine | 0.009 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 170.74 mg | 2500 mg | 6.8% | 10.5% | 1464 g |
| Calcium, Ca | 95.79 mg | 1000 mg | 9.6% | 14.9% | 1044 g |
| Silicon, Si | 16.895 mg | 30 mg | 56.3% | 87.3% | 178 g |
| Magnesium, Mg | 15.92 mg | 400 mg | 4% | 6.2% | 2513 g |
| Sodium, Na | 58.97 mg | 1300 mg | 4.5% | 7% | 2205 g |
| Sera, S | 46.75 mg | 1000 mg | 4.7% | 7.3% | 2139 g |
| Phosphorus, Ph | 96.4 mg | 800 mg | 12.1% | 18.8% | 830 g |
| Chlorine, Cl | 102.97 mg | 2300 mg | 4.5% | 7% | 2234 g |
| Microelements | |||||
| Aluminium, Al | 83 mcg | ~ | |||
| Bor, B | 43.6 mcg | ~ | |||
| Vanadium, V | 10.5 mcg | ~ | |||
| Iron, Fe | 0.703 mg | 18 mg | 3.9% | 6% | 2560 g |
| Yod, I | 10.05 mcg | 150 mcg | 6.7% | 10.4% | 1493 g |
| Cobalt, Co | 2.477 mcg | 10 mcg | 24.8% | 38.4% | 404 g |
| Lithium, Li | 8.911 mcg | ~ | |||
| Manganese, Mn | 0.1498 mg | 2 mg | 7.5% | 11.6% | 1335 g |
| Copper, Cu | 53.94 mcg | 1000 mcg | 5.4% | 8.4% | 1854 |
| Molybdenum, Mo | 5.857 mcg | 70 mcg | 8.4% | 13% | 1195 g |
| Nickel, Ni | 2.14 mcg | ~ | |||
| Tin, Sn | 8.29 mcg | ~ | |||
| Rubidium, Rb | 71.2 mcg | ~ | |||
| Selenium, Se | 5.964 mcg | 55 mcg | 10.8% | 16.7% | 922 g |
| Strontium, Sr | 13.11 mcg | ~ | |||
| Fluorine, F | 26.36 mcg | 4000 mcg | 0.7% | 1.1% | 15175 g |
| Chromium, Cr | 5.64 mcg | 50 mcg | 11.3% | 17.5% | 887 g |
| Zinc, Zn | 0.5153 mg | 12 mg | 4.3% | 6.7% | 2329 g |
| Zirconium, Zr | 0.01 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.026 g | ~ | |||
| Mono- and disaccharides (sugars) | 4 g | max 100 g | |||
| Glucose (dextrose) | 0.172 g | ~ | |||
| Sucrose | 1.276 g | ~ | |||
| Fructose | 0.123 g | ~ | |||
| Essential amino acids | 0.075 g | ~ | |||
| Arginine* | 0.132 g | ~ | |||
| Valin | 0.124 g | ~ | |||
| Histidine* | 0.053 g | ~ | |||
| Isoleucine | 0.1 g | ~ | |||
| Leucine | 0.173 g | ~ | |||
| Lysine | 0.149 g | ~ | |||
| Methionine | 0.065 g | ~ | |||
| Methionine + Cysteine | 0.113 g | ~ | |||
| Threonine | 0.1 g | ~ | |||
| Tryptophan | 0.032 g | ~ | |||
| Phenylalanine | 0.104 g | ~ | |||
| Phenylalanine+Tyrosine | 0.185 g | ~ | |||
| Nonessential amino acids | 0.175 g | ~ | |||
| Alanin | 0.114 g | ~ | |||
| Aspartic acid | 0.236 g | ~ | |||
| Glycine | 0.071 g | ~ | |||
| Glutamic acid | 0.316 g | ~ | |||
| Proline | 0.069 g | ~ | |||
| Serin | 0.149 g | ~ | |||
| Tyrosine | 0.081 g | ~ | |||
| Cysteine | 0.046 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 89.01 mg | max 300 mg | |||
| Phytosterols | 0.09 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.4 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.006 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.302 g | ~ | |||
| 17:0 Margarine | 0.004 g | ~ | |||
| 18:0 Stearic | 0.13 g | ~ | |||
| 20:0 Arakhinovaya | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 1.217 g | min 16.8 g | 7.2% | 11.2% | |
| 16:1 Palmitoleic | 0.057 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.603 g | ~ | |||
| 18:1 cis | 0.001 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.006 g | ~ | |||
| Polyunsaturated fatty acids | 0.263 g | from 11.2 to 20.6 g | 2.3% | 3.6% | |
| 18:2 Linolevaya | 0.163 g | ~ | |||
| 18:3 Linolenic | 0.009 g | ~ | |||
| 20:4 Arachidonic | 0.015 g | ~ | |||
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 9.9% |
The energy value of Beetroot soup with kefir is 64.5 kcal.
- Serving = 340 g (219.3 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Step-by-step instructions for making cold soup
- Boil the beets, potatoes and eggs. Fill a saucepan with water, add salt, peppercorns, bay leaf and boil the meat. Then cool all cooked products. Grate the beets on a coarse grater. Cut cucumbers, potatoes, eggs and meat into cubes. Finely chop the green onions and dill.
- Place all chopped and chopped products in a container, add water and kefir. Then add salt and bring to the desired taste. Place the soup in a cold place for an hour. During this time, it will have time to brew and will captivate you with its taste.
A tasty and cold soup that will not leave a person who loves vegetables indifferent. This soup will quench your thirst with cold soup. In the summer there is no desire to cook food, but it is worth eating. Therefore, most housewives opt for an easy, quick, but very tasty soup.
Beetroot soup with kvass
Cold beet soup with kvass has an invigorating, slightly spicy flavor. Ideally, it should be prepared with beet kvass, but regular bread kvass will do.
- 2 medium beets;
- 5 potatoes;
- 5 medium fresh cucumbers;
- 5 eggs;
- 1.5 l kvass;
- 1–2 tbsp. store-bought horseradish with beets;
- salt pepper;
- sour cream or mayonnaise for dressing.
Preparation:
- Boil beets, potatoes and eggs in different dishes until fully cooked. Cool thoroughly and chop like okroshka; you can grate the beets.
- Cut cleanly washed cucumbers into strips, chop the greens and grind with a handful of salt.
- Place the prepared ingredients in one large saucepan, add horseradish, sour cream, salt and pepper to taste. Pour in kvass, stir.
Beet soup on water - a simple recipe
A classic all-purpose cold soup recipe. It is basic, knowing the technology, you can add other ingredients - radishes, sorrel, which many people love. It is permissible to add sausage and potatoes to the refrigerator. For many, this option is ideal because it is prepared without vinegar.
You will need:
- Water – 3 liters.
- Beets – 500-600 gr.
- Fresh cucumbers – 3-4 pcs.
- Boiled eggs – 3 pcs.
- Lemon – ½ part.
- Green onion feathers, dill - optional.
- Salt, sugar - determine the amount yourself.
- Sour cream on a plate.
How to prepare a delicious cold soup:
- Boil (or bake) beets, try to use medium-sized root vegetables - they taste better and cook faster.
- At the same time, boil the eggs, shame and peel. Cut into cubes.
- Cut the cucumbers into strips, small cubes or grate...
- Chop the dill. Be sure to crush the greens to release the juice. Chop the onion.
- Grate or cut the cooled beets into strips.
- Pour boiled cold water into the pan, add salt and sugar. Here's a small clarification: many people add salt and sugar during the boiling process. Squeeze lemon juice into already cold water.
- Add beets, cucumbers, and eggs to the soup. Add dill and onions.
- Stir, pour and serve with sour cream on the plate. The soup will taste much better if you let it sit for at least a couple of hours.
How to cook cold beetroot soup with kefir
Boil meat and broth for beetroot soup
- Wash a piece of meat. Place in a saucepan, add 1.5 liters of water, and cook. At the same time, some of the water will boil away, therefore, there will be less broth (for soup we will need a total of 1 liter of broth, the excess can be used in other dishes). Cool the meat (put it on a plate) and 0.5 broth.
Prepare the cold soup base
ATTENTION! All cold soup ingredients must be cooled to room temperature. And then (immediately before serving) connect them together and fill them with cold broth and kefir.
How to preserve the color of beets in soup - preparation method
- Wash and peel the beets and carrots. Cut into small cubes. Pour 0.5 liters of hot broth into a deep frying pan (if you cooked the broth in advance, pour in cold broth and heat).
- Place the beets in the boiling broth. And after 2-3 minutes - carrots. Cook under a closed lid over a heat that maintains an active simmer until the vegetables are soft (this is 15-20 minutes, test for softness).
- Turn off the heat and let the vegetables in the pan cool.
Beets cooked this way will be a beautiful dark pink color. There is another option for preserving the color of beets in borscht or beet soup. To prevent beets from losing color in the soup, you can fry and stew them in vegetable oil. In the same cut - into small cubes. If you grate on a coarse grater, the juice will leave the thin beet feathers faster.
The third option for preserving the color of beets in beet soup and borscht is traditional. It is necessary to acidify the soup (with lemon juice, tomato... or vinegar, as a last resort), the sourness restores the color of the beets. But this is not required in our cold soup. And not only because cold soup is not boiled (there is less chance of discoloring the beets without swimming in large volumes of water), but also because kefir itself is sour, and the very method of stewing beets in a small amount of meat broth with cutting into cubes preserves color.
- Meat, eggs, cucumbers and peeled potatoes - cut into cubes. Meat and potatoes can be made into smaller cubes than the other ingredients. It tastes better this way. If the cucumbers are small, you can cut them into slices.
- Chop the greens. Use a little less basil than other greens.
Before serving, combine ingredients into cold soup.
- Place cooled meat, potatoes, cucumbers, and eggs into an enamel or glass pan. Place the contents of the pan there: beets and carrots (directly with the broth in which they were stewed).
- Pour in cold beef broth (0.5 l) and kefir. Add salt and mix. Pour into plates. Add greens to each.
