Only 62 calories!

Beetroot soup on kefir (or otherwise known as cold borscht) — a traditional dish of Ukrainian cuisine. This light, chilled soup is made from fresh vegetables and herbs, and is dressed with cold kefir, which provides great satiation and refreshment in hot weather.

It’s incredibly easy to make (no more than 20 minutes of active time) and has low calorie content.

Caloric content:

Protein — 4.3 grams;
Fat — 2.9 grams;
Carbohydrates — 4.5 grams;
Calories — 62.5 calories.

Recipe

We recommend preparing all the ingredients in advance: boil the beets and eggs, and chill the kefir. To save time, you can also buy pre-cooked beets and simply grate them into the soup.

You can adjust the taste of the finished dish with lemon juice, spices, and mustard — the more you add, the more interesting and spicy your summer soup will be.

Ingredients:

— 1 quart of 3.2% kefir
— 5 chicken eggs
— 11 ounces of beets
— 2 cucumbers
— 1 bunch of green onions
— 1 bunch of dill
— 1/3 teaspoon of mustard
— 2 tablespoons of lemon juice
— 1 teaspoon of sugar
— Salt, pepper to taste.

Preparation Process:

1. Boil the beets and chicken eggs until tender, then cool them and grate them coarsely.

2. Rinse the cucumbers and also grate them.

3. Finely chop the dill and green onions.

4. Combine all the prepared ingredients in a deep bowl, add sugar, salt, pepper, mustard, and lemon juice. Pour in the kefir and mix the soup. If the kefir is too thick, dilute the soup with a small amount of water.

5. Place the soup in the refrigerator to chill for about 20 minutes before serving. This will allow the flavors to meld together and create a refreshing cold soup.

6. Once again, give the finished soup a good stir, then ladle it into bowls. Enjoy!