Svekolnik (Chilled Beet Soup with Kefir)

Enriched with hard-boiled eggs and nonfat Greek yogurt instead of traditional heavy sour cream, this cold soup offers substantial protein and probiotics with maximum freshness.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 300 g (2 medium) raw beetroots, washed and peeled · 135 kcal in the whole recipe
• 500 g (~2 cups) plain kefir · 300 kcal in the whole recipe
• 100 g (~3.5 oz) nonfat Greek yogurt (or light sour cream as smetana alternative) · 61 kcal in the whole recipe
• 4 large eggs (200 g) · 286 kcal in the whole recipe
• 150 g (1 medium) fresh cucumber, finely diced · 24 kcal in the whole recipe
• 80 g (4-5 pieces) red radishes, thinly sliced · 13 kcal in the whole recipe
• 30 g (3 stalks) green onions, finely chopped · 10 kcal in the whole recipe
• 15 g (1/2 small bunch) fresh dill, finely chopped · 7 kcal in the whole recipe
• 15 g (1 tbsp) apple cider vinegar · 3 kcal in the whole recipe

Method

1. Place the beetroots in a pot, cover with water, and boil until tender; then grate the beets and allow both the beets and cooking liquid to cool completely.

   

2. Hard-boil the eggs for about 9-10 minutes, cool in cold water, peel, and cut in half.

   

3. In a deep bowl, whisk together the plain kefir, nonfat Greek yogurt (as a smetana alternative), vinegar, chilled beet liquid, salt, and black pepper until smooth.

   

4. Stir the grated beets, cucumber, radish, green onion, and dill into the kefir mixture; divide into bowls, top with egg halves, and serve chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.