Cold beetroot

If you want to cook cold beetroot, this recipe will help you. Beetroot can be considered one of the most popular summer dishes.

Cold beetroot
Cold beetroot
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90 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 1.5 liters of kefir from 2%
  • 1.5 liters of mineral water
  • 4 potatoes
  • 1 medium beet (about 300 grams)
  • 4 eggs
  • 220-230 grams of balyk
  • 2-3 fresh cucumbers
  • a small bunch of dill and parsley
  • salt by taste

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Recipe for cooking at home

  1. Kefir and mineral highly carbonated water must be stored in the refrigerator beforehand so that the beetroot be cold. In a saucepan with boiling salted water, lower the potatoes, beets and eggs.
  2. 10 minutes after re-boiling the water, place the eggs in a saucepan of cold water and leave to cool for 5 minutes. Remove eggs from the pan with cold water, peel off the shell and cut into small cubes.
  3. 10-15 minutes after the eggs are cooked (potatoes are boiled for 20-25 minutes), take out the potatoes and leave them cool down. Cooled potatoes peeled and cut into small cubes.
  4. The beetroot is cooked for about 45-50 minutes with a slight boil. Consequently, 25-30 minutes after you took out the potatoes, you need to drain the water and leave the beets to cool. Cool the beetroot cut into small cubes.
  5. Balyk cut into strips or cubes. Wash the greens and grind them. To chop the greens from half a teaspoon. salt. Cucumbers to wash and cut into small cubes.
  6. Combine potatoes, beets, cucumbers, balyk, eggs and stir in a saucepan. Then pour kefir to the beetroot salad and mix thoroughly. Send the pan for 2-3 minutes in the refrigerator.
  7. Remove the beetroot on kefir from the refrigerator, pour in the cold mineral water and stir. Add salt to taste, if desired, a pinch of citric acid. The soup is ready, but it is better to let the beetroot stand for another 1-2 hours in the fridge. Cold beetroot will be much tastier. Bon appetit!
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