2016-05-08

Hello my dear readers! How do you feel about cold soups? In summer, these are my favorite foods! I can consume all day long (), a tarator, and his "cousin" - a cold beetroot on kefir, typical of more Lithuanian, Belarusian, Latvian and Polish cuisines.

In hot weather, such soups both saturate and refresh at the same time. Cooking them is not difficult, especially if you use some kind of kitchen "gadget" such as a vegetable cutter. We often take our days at home with a “mono meal” for the whole day. If you cook, for example, then you don't have to cook another dish anymore - all the same, only “shepherd with cabbage” is “eaten”. The same is with the fridge - cooked and calm. There is delicious food for the whole day, just have time to pour.

I have seen in my lifetime many recipes for cold kefir. Each author has invariably asserted that it is his "creation" that is the very authentic classic Polish, Lithuanian, and any other chill. I do not presume to judge who is right and who is not in the question of "correctness." I will bring to your court the recipe that I like most of all and that meets exactly my taste and idea of ​​what it should be. Therefore, objections about how I cook this dish correctly, are accepted only in a benevolent and expanding my culinary "horizon" form. Do you agree? Then let's start creating! There are no step-by-step photos, but the process was filmed in some detail.

Recipe for cold beetroot on kefir

Ingredients

• 3 medium beets.
• 2-3 fresh cucumbers.
• 3 hard boiled eggs.
• Sour cream 30% fat (in an amount that the conscience will allow).
• 1 tablespoon sugar
• 1 teaspoon vinegar
• A small bunch of dill.
• Green onions (optional).
• Kefir.
• Sour cream.
• Salt.

How to cook

My remarks

• I do not put meat products and potatoes in the beetroot cooler. It seems to me that they are superfluous here. At the same time, in my humble opinion, boiled potatoes in their "uniforms", served with the refrigerator as a side dish, are quite appropriate.
• Cold beetroot can be made from pickled beets. I will tell you how to cook it in the next publications.
• The egg is usually not laid the way I did. It is added to the ready-made cooler by cutting it in half or in four parts. This is already a matter of taste. It seems to me that eating a finely chopped egg is more convenient.
• Once in Lithuania, I tried a fridge with very fat kefir, something around 12%. It was so delicious that words cannot describe it. Since we do not have such fatty kefir, we have to add sour cream. You can cook without sour cream, with low-fat kefir - you get a dietary dish. The taste will be different, of course, but the calorie content will decrease significantly.
• As a "free" variation, I sometimes put a little raw, finely chopped whitewash in the fridge.

Add different garden and familiar wild-growing greens to the fridge - it will turn out tasty and healthy at the same time!