This refreshing beet and kefir soup, paired with aromatic baked potatoes, is a delightful and nutritious meal. The vibrant color of the beets combined with the creamy kefir makes for a visually stunning and tasty dish. The baked potatoes with sweet paprika and garlic add a comforting side that complements the soup perfectly.
Ingredients:
For the Beet and Kefir Soup:
- 3 boiled beets
- Juice of half a lemon
- 1-2 tsp sugar
- 5-6 eggs
- 1 tbsp salt
- 4 cucumbers
- Spring onion
- Fresh dill
- 1 tsp mustard
- 1 liter of kefir or yogurt
- 2-3 cups water
- Salt to taste
For the Baked Potatoes:
- 1 potato
- Sweet paprika
- Granulated garlic
- Salt
- Vegetable oil
- Sour cream for serving
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 40 minutes (including cooling time)
- Total Time: 1 hour
Instructions:
- Prepare the Beet and Kefir Soup:
- Grate the boiled beets into a large bowl.
- Add the juice of half a lemon and 1-2 tsp of sugar to the grated beets. Mix well and let it sit for 10 minutes.
- In a separate pot, place 5-6 eggs and cover with boiling water. Add 1 tbsp of salt. Cook for 10 minutes after the water starts boiling. Once cooked, let them cool, then slice the boiled eggs.
- Peel and dice the cucumbers.
- Chop the spring onion and fresh dill.
- In a large bowl, combine the grated beets, sliced eggs, diced cucumbers, chopped spring onion, and dill.
- Add 1 tsp of mustard, 1 liter of kefir or yogurt, and 2-3 cups of water. Mix well and season with salt to taste.
- Place the soup in the refrigerator for 1-2 hours to chill.
- Prepare the Baked Potatoes:
- Wash and poke holes in the potato. Microwave for 10 minutes until partially cooked.
- Cut the potato into wedges.
- In a bowl, mix sweet paprika, granulated garlic, and salt with vegetable oil to make aromatic oil.
- Brush the potato wedges with the aromatic oil.
- Preheat the oven to 180°C (350°F). Place the potato wedges on a baking sheet and bake until golden brown, about 20-25 minutes.
- Serve:
- Serve the chilled beet and kefir soup in bowls.
- Serve the baked potatoes on the side with a dollop of sour cream for dipping.
Serving Suggestions:
- Enjoy the soup cold for a refreshing meal, especially on warm days.
- Pair the baked potatoes with additional dips like ketchup or a spicy mayo.
Cooking Tips:
- Ensure the beets are fully cooked before grating for a smoother texture in the soup.
- Adjust the seasoning of the soup to your taste; adding more lemon juice can enhance the flavor.
- For crispier potatoes, bake them on a wire rack placed over a baking sheet.
Nutritional Benefits:
- Beets: Rich in antioxidants, vitamins, and minerals.
- Kefir/Yogurt: Provides probiotics, calcium, and protein.
- Eggs: A great source of protein and essential nutrients.
- Potatoes: High in potassium and fiber, especially with the skin on.
Dietary Information:
- This dish is vegetarian.
- It can be made gluten-free by ensuring all added ingredients (like mustard) are gluten-free.
- For a dairy-free version, use plant-based yogurt.
Why You’ll Love This Recipe:
- Refreshing and Nutritious: The combination of beets and kefir is not only refreshing but also packed with nutrients.
- Versatile: This dish can be served as a light lunch or a starter for a larger meal.
- Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible to everyone.
Conclusion:
This beet and kefir soup with baked potatoes is a perfect blend of flavors and textures. The soup is refreshing and tangy, while the potatoes add a comforting, savory element to the meal. Easy to prepare and packed with nutrients, this dish is sure to become a favorite. Enjoy this delightful and nutritious meal!