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➠ Cold borsch on kefir

Cold borsch on kefir

2161

Kitchen Eastern European

Calorie content 83.2 kcal

Portions 6 port.

Cooking time 30 minutes.

Proteins * 3.6 gr.

Fats * 5.8 gr.

Carbohydrates* 3.8 g

Content

Cold kefir borsch will ideally fit into the summer menu - it perfectly refreshes and saturates without unnecessary heaviness. This soup is similar to okroshka, but its consistency is thicker and the composition is richer. When serving, do not forget to generously sprinkle cold borsch with dill - this will add both flavor and vitamin benefits.

Ingredients

Beet (boiled) 3 - 4 pcs. Cucumbers 3 pcs. Egg (boiled) 4 things. Dill bundles Green onion bundles Kefir 1 l. Sour cream 4 tablespoons Salt taste Boiled water 2 p.

Cooking process

We wash the cucumbers. We also wash and dry the greens. Cook the eggs and let them cool.

Peel the boiled beets.

Cut the cucumbers into small cubes. Eggs are peeled and chopped. Finely chop the dill and green onion feathers with a knife.

Beets can be cut into thin strips, or you can grate them on a coarse grater.

Put chopped cucumber, chopped eggs, chopped onion and dill into a saucepan. Add sour cream.

Mix all the ingredients with a spoon and fill with kefir. You can additionally add cold boiled water if you want the consistency of the finished borscht to be more liquid.