Cold Beetroot and Kefir Soup

Ingredients

Kefir 500 g

Beetroot 1

Cucumber 1

Radish 5

Egg 1

Iceberg lettuce 1 bunch

Dill 1 bunch

Salt to taste

Boil the beets, cool, peel, and finely dice half. Place in a salad bowl. Finely dice the cucumber and add to the beets.

Cut the radish into strips and add to the vegetables.

Tear the lettuce leaves by hand or finely chop them (whichever you prefer). Finely chop the dill. Add half of the dill along with the salad to the remaining prepared vegetables and mix.

 Coarsely chop the remaining beets, add kefir, the reserved finely chopped dill, and salt. Beat with a mixer until smooth and rich in color. Boil the egg, let it cool, and cut it in half.

Pour the kefir-beet dressing into serving bowls, add the mixed and chopped vegetables, and garnish with boiled egg halves and a sprig of herbs.

Enjoy!