This Chilled Beet and Kefir Soup, also known as Cold Borscht, is a refreshing, nutritious, and vibrant dish perfect for warm days. The combination of earthy beets, creamy kefir (or yogurt), and fresh herbs creates a delightfully tangy and cooling soup. Paired with crispy baked potato wedges served with sour cream, this meal is both light and satisfying.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes (including cooling time)
- Total Time: 1 hour
Ingredients
For the Chilled Beet and Kefir Soup:
- 3 boiled beets, grated
- Juice of ½ lemon
- 1-2 teaspoons sugar
- 5-6 eggs
- 1 tablespoon salt (for boiling eggs)
- 4 cucumbers, diced
- 3 spring onions, chopped
- Fresh dill, chopped (to taste)
- 1 teaspoon mustard
- 1 liter (4 cups) kefir or yogurt
- 2-3 cups water
- Salt, to taste
For the Baked Potatoes:
- 1 large potato
- ½ teaspoon sweet paprika
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- Sour cream (for serving)
Directions
Step 1: Prepare the Chilled Beet and Kefir Soup
- Grate the boiled beets into a large bowl.
- Add lemon juice and sugar to the grated beets. Mix well and let sit for 10 minutes to enhance the flavors.
- In a separate pot, place eggs in boiling water, add 1 tbsp salt, and cook for 10 minutes. Let them cool, then slice the eggs.
- Dice the cucumbers, chop the spring onions and dill.
- In a large bowl, mix grated beets, sliced eggs, diced cucumbers, spring onions, and dill.
- Stir in mustard, kefir (or yogurt), and water.
- Season with salt to taste, then refrigerate for 1-2 hours before serving.
Step 2: Prepare the Baked Potatoes
- Wash the potato and poke holes in it with a fork.
- Microwave for 10 minutes until partially cooked.
- Cut into wedges.
- In a bowl, mix paprika, garlic, salt, and vegetable oil to create aromatic oil.
- Brush the potato wedges with seasoned oil.
- Preheat oven to 180°C (350°F). Bake for 20-25 minutes until golden brown.
Step 3: Serve
- Serve the chilled beet soup in bowls.
- Arrange baked potatoes on the side, with sour cream for dipping.
Serving Suggestions
- Enjoy the chilled soup on a hot day for a refreshing meal.
- Pair with a slice of rye bread or garlic toast for extra texture.
- Serve the baked potatoes with a spicy mayo or yogurt dip.
Cooking Tips
- Ensure beets are fully cooked before grating for a smooth texture.
- Adjust seasoning by adding more lemon juice for tanginess or mustard for depth.
- For crispier potatoes, bake them on a wire rack placed over a baking sheet.
Nutritional Benefits
- Beets: High in antioxidants, fiber, and essential vitamins.
- Kefir/Yogurt: Provides probiotics, calcium, and protein for gut health.
- Eggs: Rich in protein and essential nutrients.
- Potatoes: A great source of potassium and fiber.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Yes
- Dairy-Free: No (Use dairy-free yogurt alternative)
Nutritional Facts (Per Serving, Approx. 4 Servings)
- Calories: 280 kcal
- Carbohydrates: 35g
- Protein: 12g
- Fat: 10g
- Fiber: 5g
- Sugar: 7g
Storage
- Refrigerator: Store the chilled soup for up to 3 days.
- Baked potatoes can be stored in an airtight container for up to 2 days and reheated in the oven.
- Do not freeze the soup as it may separate upon thawing.
Why You’ll Love This Recipe
- Refreshing, light, and nutritious—perfect for summer.
- Simple and easy to prepare with minimal ingredients.
- Naturally vibrant color and packed with vitamins.
- Great for meal prep and tastes even better when chilled!
Conclusion
This Chilled Beet and Kefir Soup with Baked Potatoes is a healthy, delicious, and refreshing dish that brings together tangy, earthy flavors with crispy potatoes for the perfect contrast. Whether served as a light meal or a refreshing appetizer, this dish is easy to prepare and packed with nutrients. Try it today and enjoy a vibrant, nutritious meal with a creamy, crunchy twist!
Frequently Asked Questions
- Can I use yogurt instead of kefir? Yes! Yogurt works perfectly, but for a more authentic taste, use kefir.
- Can I make this soup ahead of time? Yes! It tastes even better when chilled overnight.
- Can I use raw beets instead of boiled? Boiled beets provide a smoother texture, but raw grated beets add extra crunch.
- How do I make this soup creamier? Add a little sour cream or blended yogurt for a richer taste.
- Can I make this soup without eggs? Yes! Just omit the eggs or replace them with tofu cubes for extra protein.
- What can I use instead of potatoes? Try roasted sweet potatoes, croutons, or rye bread as a side.
- How can I make the potatoes crispier? Bake them at 200°C (400°F) for an extra 5 minutes for added crispness.
- Can I add protein to the soup? Yes! Shredded chicken or chickpeas work great.
- Is this soup served hot or cold? It is traditionally served cold, but you can warm it slightly if preferred.
- What’s the best way to store leftovers? Keep in an airtight container in the fridge for up to 3 days.