Beetroot fridge on kefir

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On hot days, it is a pleasure to taste a cold beetroot on kefir! The dish is created so quickly that you can treat them even several times a day, if you boil and bake beets in advance. By the way, the baked vegetable retains all the juices, taste and aroma, but in the heat it is preferable to choose the first variant of its preparation. Beets can be boiled in the evening to cool down by morning.

After cooking, it is best to let the refrigerator steep in the cold for 30-50 minutes, and many even prefer to serve it with ice cubes, especially on hot summer days. The soup turns out to be very bright due to the combination of beets and a milk drink, and so that it additionally decorate, it is advisable to put several halves of boiled eggs on top, but do not grind them with the rest ingredients.

Ingredients:

Large beets - 1 pc.

Fresh cucumber - 3 pcs.

Boiled quail egg - 5 pcs.

Boiled potatoes - 2 pcs.

Kefir of any fat content - 300 ml

Chives - 4 stalks

Greens to taste

Salt and pepper to taste

Preparation:

1. Boil the potatoes in advance for 20 minutes, if they are medium-sized, and chicken or quail eggs, immediately cool in ice water for 20 minutes.

2. Rinse fresh cucumbers in water and cut off the tails from them. If they are of late varieties, be sure to try the taste to eliminate bitterness, cut off the peel. Cut the cucumbers into plates, and then into cubes or simply cubes of any size. Put the cucumber slices in a deep container: a bowl or saucepan.

3. Peel chilled boiled potatoes, rinse. Cut into medium cubes, soaking a knife in water. Add to the cucumber slices.

4. Peel the quail eggs from the shell and rinse so that even particles of it do not get into the soup. Cut in any convenient way and add to the container.

5. Peel the boiled beets, rinse and grate with fine cells. Add to the rest of the ingredients. It is permissible to add store-bought mustard: grain or powder, grated with vinegar, if relatives or guests like a chill with a piquant taste.

6. Rinse green onions and herbs, chop and place in a container.

7. Pour in chilled kefir of any fat content, salt and pepper the dish. Stir gently and refrigerate for half an hour or refrigerate.

8. When serving a cold beetroot on kefir to the table, decorate it with cucumber slices, herbs and halves of a quail egg.

Sprinkle with lemon or lime juice if desired.

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