Belarus · Soups
Cold Beet Soup
A vibrant crimson cold soup from Belarus — refreshing kefir base with grated beets, cucumbers, radishes, eggs and fresh dill.
Ingredients
- beets500 g
- kefir1 L
- fresh cucumbers3-4 pieces
- eggs4 pieces
- scallion1 bunch
- fresh dill1 bunch
- radishes4-5 pieces
- lemon juice or table vinegar1-2 tbsp
- sugar1 tsp
- salt and freshly ground black pepper to taste
- sour cream and boiled potatoes for serving
Method
- 1Wash beets (do not peel). Cook in water with salt, sugar and 1 tbsp lemon juice to preserve the bright color — 40-60 minutes until tender. Remove beets, strain and cool the broth completely.
- 2Hard-boil eggs, cool and peel. Grate cucumbers and radishes on a coarse grater. Finely chop green onion and dill; lightly salt the onion and mash with a spoon to release its juices.
- 3Peel cooled beets and grate on a coarse grater. Combine beets, cucumbers, radishes, herbs and eggs in a large bowl.
- 4Pour in kefir and 500-700ml beet broth (adjust thickness to your taste). Mix well.
- 5Add salt, pepper and more lemon juice if needed. The flavor should be bright and refreshing with a balance of tartness and sweetness.
- 6Refrigerate at least 2 hours, ideally 4 — the flavours need the time to come together and the colour deepens. Serve cold with sour cream and boiled potatoes.