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Cold beetroot on kefir

Author
Cookinero 9 Nov 2022
22100
Cold beetroot on kefir

Cold beetroot on kefir is one of the most popular dishes in Lithuania. Among its ingredients, you will not find the usual potato: the locals prefer to serve it to the soup separately, and hot. We tried this option and, it is worth noting, it is very good! Please note: beets for cold beetroot on kefir are not boiled, but baked: this allows you to better preserve its natural taste, and the color remains more saturated. As for the greens, you can use any you like, although we would not advise refusing dill, as it is he who gives the dish a note of special spicy freshness.

How to cook Cold beetroot on kefir

Step 1

Cold beetroot on kefir

Prepare the ingredients for cold beetroot on kefir. First of all, wash the beetroot thoroughly and pat dry. Lubricate each tuber with vegetable oil and wrap in foil. Bake for 1 hour at 200°C. Let cool.

Step 2

Cold beetroot on kefir

Carefully wash the beetroot potatoes with a brush and put them in a saucepan. Pour in hot water and bring to a boil. Boil for 15-20 minutes over medium heat. Hard boil the eggs and let cool.

Step 3

Cold beetroot on kefir

Pour beetroot yogurt into a large bowl in which you plan to serve the soup on the table. Add crushed ice to it and refrigerate until use.

Step 4

Cold beetroot on kefir

Peel the beetroot eggs and cut into cubes. Wash and dry fresh cucumbers. Cut into small cubes. Wash green onions and dill, dry, finely chop.

Step 5

Cold beetroot on kefir

Peel the beets and cut into cubes. Drain the water from the potatoes, peel the tubers. Get a bowl of cold kefir. Add beets, cucumbers, eggs and greens to it. Salt and pepper. Stir and serve cold beetroot along with hot potatoes.

Cold beetroot on kefir - FAQ About Ingredients, Baking Time and Storage

Yes, you can use pre-cooked beets, either purchased or leftover from another meal. Just be sure to dice them appropriately.
If you don't have kefir, you can use plain yogurt thinned with a little milk or buttermilk. The taste will be slightly different, but still delicious.
This soup is best consumed within 2-3 days of preparation. Store it in an airtight container in the refrigerator.
Freezing is not recommended, as the texture of the vegetables and kefir may change upon thawing.
Yes, this recipe is vegetarian. To make it vegan, substitute the kefir with a plant-based yogurt alternative.
Absolutely! Feel free to add radishes, parsley, or even a squeeze of lemon juice for extra flavor. Experiment to find your favorite combination.
Simply adjust the quantities of each ingredient proportionally to the number of servings you need. It's very forgiving!
Besides hot potatoes, consider serving with rye bread, a dollop of sour cream (or plant-based alternative), or a side salad.

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