Cold Beetroot Soup
Affordable summer dish made from simple ingredients! Quick and easy to prepare, this cold beet borscht with kefir and fresh herbs will delight everyone with its taste.
Updated : 28 October, 2025
Easy
About 30 min.
Ingredients
4
Potato
1
Beetroot
1
Cucumber
1
Onions
600 milliliters
Kefir
2
Chicken eggs
80 grams
Green onion
80 grams
Dill
to taste
Ground pepper mix
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 necessary ingredients and spices for this summer cold dish with kefir.
Step 2
Fill a saucepan halfway with water, add four unpeeled washed potatoes, and boil until fully cooked over medium heat.
Step 3
Finely chop dill and place it in a large bowl.
Step 4
Chop green onions finely in equal proportion to the dill and add to the bowl.
Step 5
Add salt to taste, mash the herbs lightly, and set aside about 2 tablespoons in a small bowl.
Step 6
Slice one cucumber thinly into rounds and add to the herb mixture.
Step 7
Grate one boiled beet into thin strips and add to the bowl.
Step 8
Slice one small onion into thin rings, add to the mixture, and season with red and black pepper to taste.
Step 9
Pour 600 ml (about 2.5 cups) cold kefir into the bowl, mix well, and let the soup rest briefly.
Step 10
Serve the cold beet borscht into individual bowls, adding half a boiled chicken egg to each.
Step 11
Serve with boiled potatoes sprinkled with herbs. Enjoy your refreshing summer meal!