Kholodnyk (Cold Beetroot Soup on Kefir)

Ingredients

• Beets, peeled and cut into thin strips 3 medium (400 g)
• Water 600 ml
• Lemon juice 2 tbsp (30 ml)
• Sugar 1 tsp
• Kefir, 2.5% fat 1 l
• Cucumbers, diced 2 medium (300 g)
• Eggs, hard-boiled, chopped 4 large (200 g)
• Green onions, chopped 50 g
• Dill, chopped 20 g
• Salt to taste

Instructions

1. 1

   Put the beet strips in a pot with 600 ml of water, the lemon juice and sugar, bring to a boil and simmer covered for 15 minutes until tender.

2. 2

   Take the pot off the heat and let the beets cool in their liquid, then chill for at least 1 hour.

3. 3

   Hard-boil the eggs for 10 minutes, cool them in cold water, peel and chop; keep 1-2 halves for garnish if you like.

4. 4

   Dice the cucumbers and chop the green onions and dill; rub the green onions with a pinch of salt to release their juice.

5. 5

   Pour the chilled kefir into the beet broth, stirring, until evenly pink.

6. 6

   Add the cucumbers, eggs, green onions and dill, season with salt and a little more lemon juice to taste.

7. 7

   Chill for 30 minutes and serve cold, with a boiled potato on the side if you like.