Cold beet soup with croutons

A refreshing summer soup made with kefir and beets, served chilled during hot weather.

30 minutes 4 servings 7 ingredients

Ingredients

We add only what we sell. The rest is up to you.

Method

  1. Cut the bread into small cubes
  2. Toast the bread cubes in a dry pan until crisp
  3. Grate the boiled beets on a coarse grater
  4. Cut the cucumber into small cubes
  5. Hard-boil the eggs, cool them and cut into cubes
  6. Mix the kefir with the beets, cucumber and finely chopped dill
  7. Add minced garlic to the soup and stir
  8. Ladle the soup into bowls and top with egg and croutons before serving

Products from this recipe

TALLINN Dark Bread with Seeds TALLINN Dark Bread with Seeds 2.39 EUR Kefir 1.5% 1L Kefir 1.5% 1L 2.09 EUR Out of stock

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