Cold Beet Soup with Egg and Kefir
This simple cold beet soup combines kefir and mineral water with grated beetroot, potatoes, cucumber, eggs and plenty of fresh herbs. Serve well chilled with sour cream.
Updated : 27 July, 2026
Easy
About 30 min.
Ingredients
1
Cucumber
2
Potato
2
Chicken eggs
1
Beetroot
2
Garlic
100 grams
Green onion
100 grams
Dill
100 grams
Parsley
600 milliliters
Kefir
500 milliliters
Mineral water
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients and spices for the cold beet soup.
Step 2
Coarsely grate 1 medium cucumber and 2 peeled potatoes that have been boiled in their skins without salt. Place them in a large bowl.
Step 3
Coarsely grate 2 hard-boiled eggs and 1 cooked medium beetroot into the same bowl.
Step 4
Finely grate 2 garlic cloves into the bowl. If desired, replace the garlic with horseradish.
Step 5
Finely chop 300 g, or about 10½ oz, of mixed fresh herbs made up of equal amounts of green onions, parsley and dill.
Step 6
Place the chopped herbs in a large bowl and add the grated vegetables and eggs.
Step 7
In a separate large container, combine 600 ml, or about 2½ cups, of kefir with 500 ml, or about 2 cups, of mineral water. Mix well.
Step 8
Pour the kefir and mineral water mixture over the vegetables, eggs and herbs.
Step 9
Season with salt and ground black pepper to taste, then mix thoroughly.
Step 10
Divide the cold beet soup between bowls, add sour cream to taste and serve chilled.
Step 11
The cold beet soup is ready to serve.
Author note
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