With the advent of the heat, all you can dream about is light, light dishes that will not lead to overeating. Still, when the indicators of thermometers are over 30 degrees, I hardly want to think about casseroles, pies and fries. On such days cold soups come to the rescue: okroshki , botviny, gazpacho and beetroot soup. About the recipes of the latter we'll talk further.
Recipe for cold beetroot soup with yogurt
Ingredients:
- beet (young) - 3-4 pieces;
- potatoes - 3 pcs .;
- eggs - 3 pieces;
- fresh cucumber - 2 pcs .;
- kefir - 1/2 st .;
- sour cream - 1/2 table;
- fresh greens;
- salt, pepper - to taste.
Preparation
The beet is carefully washed and cleaned. We fill the root crop with water and put it on the fire. To cut the beet faster, first cut it into cubes. After boiling, add water.
While the beets are being brewed, deal with potatoes, it will also need to be boiled, pre-cleaned and finely chopped. Eggs boil hard, cool and chop.
With boiled beets do not drain the liquid, but instead add 1-2 glasses of cold water and leave the root to cool. Add the cooled potatoes, eggs and crushed fresh cucumber to the beetroot. We fill the dish with sour cream and yogurt. Season the cold beetroot on kefir with salt and pepper and sprinkle with fresh herbs.
Recipe for beetroot on kefir with mint
Ingredients:
- beet - 3-4 pieces;
- cucumber - 2 pieces;
- buttermilk - 1/2 st .;
- kefir - 1 item;
- dill, mint - 1 bunch;
- garlic - 1 denticle;
- salt - to taste;
- eggs - 4 pcs.
Preparation
With beets, cut the tops and peel, cut the root crop into quarters and put it in a saucepan. Fill beets with cold water, add a teaspoon of salt to the water and put everything on the fire. We bring the liquid to a boil and reduce the heat. Cook the beets for 30-35 minutes or until soft. We leave the beetroot to cool on a plate. Separately, we cool the beet broth. You can speed up the process by adding a handful of ice to the broth.
In the meantime, prepare the rest of the ingredients: cut the cucumber into cubes, cut the greenery, and boil the eggs and clean.
Cooled beets cut into cubes. All the ingredients, except eggs, add to the beetroot broth. Sdabrivaem salt with spices and passed through the garlic press. We pour into beetroot a mixture of buttermilk and kefir. Ready dish we pour on plates and decorate with quarters eggs.
The recipe for beetroot soup with yogurt
This recipe is not traditional, but this and all its charm. The beetroot version of beetroot will go for those who do not like the variety of textures in a dish, or just want to discover something new.
Ingredients:
- beet - 4 pcs .;
- potatoes - 2 pieces;
- leeks - 1 piece;
- vegetable oil;
- garlic - 2-3 cloves;
- water - 4 items;
- kefir - 2 items;
- sour cream for serving;
- salt, pepper - to taste.
Preparation
Oven reheat to 230 degrees. Garlic, right in the skin, wrapped in foil. Similarly, we do the same with pre-washed beets and potatoes. We put a pan with vegetables in a preheated oven for 40 minutes, or until they become soft.
In the meantime, cut the leek with thin rings. In a frying pan, we heat the oil and fry the onion on it, keeping the heat minimal,
We take the baked vegetables from the foil, cool it, cut it large and put it in the bowl of the blender together with the fried onions. Fill the vegetables with a glass of water and whisk until smooth. Finished puree diluted with water and kefir, as well as salt and pepper to taste.
Before serving, beetroot can be sprinkled with herbs, supplemented with boiled eggs or fresh cucumber, well, we decided to just put some sour cream.