In the hot summer, you want to cook only light and low-fat food, and therefore cold borscht with beets can be your salvation. With its help, you can make the usual menu more varied and interesting.

  • Boil one large jacket potato and one chicken egg until tender.
  • Peel one large raw beet and cut into four pieces.
  • Pour water into a saucepan, bring it to a boil, add salt and boil the beets in it.
  • When the beet pieces are soft, remove them from the water, grate them, and then return them to the pan. To ensure that the beetroot preserves its bright color, immediately add lemon juice to it.
  • Peel one fresh cucumber and cut into thin strips. Cut the potatoes and egg into cubes.
  • Arrange the vegetables on plates, fill them with beetroot broth and garnish with halved boiled quail eggs.

Serve sour cream and chopped herbs along with the borscht.

Cold borscht with ham

This easy soup is sure to please your family. A wonderful combination of fresh vegetables, ham and aromatic herbs will not leave even the most severe critic indifferent. To prepare cold borscht with ham, you will need:

  • Peel one beet, one potato and one carrot. Place the vegetables in a saucepan with water and cook until tender. Don't forget to add cloves, bay leaves and peppercorns to the broth.
  • Ten minutes before readiness, add green beans (12-15 pods) to the vegetables.
  • Peel one large cucumber and cut into cubes.
  • Grate the boiled vegetables or cut them into cubes.
  • Cut 150 grams of ham and a few boiled eggs into cubes.
  • Chop green onions as desired.
  • Mix all the ingredients in a separate bowl and add salt to them. Then place the borscht base in the refrigerator to cool.

When it's time for lunch, place the vegetables and ham on plates and pour cold broth over them. You can serve the dish with sour cream, horseradish or mustard.

Prepare cold soups as often as possible during the hot summer. This way you will give yourself and your loved ones the desired feeling of coolness even on the hottest days.

Step 1: Prepare beetroot broth.

Wash the beets thoroughly and peel them. Place the beets in a saucepan and fill with cold water. Let the beets cook over medium heat for 30 minutes until fully cooked. Check the readiness of the beets with a fork or knife. Next you need to transfer the beets to a plate. The resulting broth should be filtered through a fine sieve and placed in the refrigerator to cool.

Step 2: Preparing ingredients for cold borscht.


Wash potatoes and carrots thoroughly under running water. Cook the vegetables in a saucepan until fully cooked. After this, the vegetables are removed from the boiling water, cooled and peeled. Eggs need to be hard-boiled. To do this, they need to be cooked for 7-10 minutes over moderate heat. After which they need to be cooled in cold water and peeled.

Step 3: Slicing for cold borscht.


Potatoes, carrots, beets and fresh cucumbers must be cut into strips of the same shape and size. If you used boiled potatoes, you can cut them into cubes. Wash the green onions well and finely chop them. The same should be done with dill. We cut each one lengthwise into two parts.

Step 4: Serve cold borscht.

Place some potatoes in a deep plate, then carrots, fresh cucumbers and beets. Add some green onions. Add a little salt to the ingredients on top. Add lemon juice or 3 percent vinegar to the cooled beet broth. Mix the liquid thoroughly and pour the broth into a plate with vegetables. Sprinkle the dish with chopped dill on top. Place half an egg and add a few tablespoons of sour cream to the plate. Cold borscht is ready! A refreshing and low-calorie dish will look aesthetically pleasing on your table and will delight you with its extraordinary taste and aroma. Bon appetit and have a good rest!

Beetroot broth can also be mixed with bread kvass in a one-to-one ratio if you want to add a special uniqueness and piquancy to your cold borscht.

You can diversify the borscht and make it more satisfying (for example, for men) by adding sausage into strips or any cooked meat.

For those who like “spicy” things, sour cream, which is added to cold borscht, can be mixed with spicy horseradish or mustard. Then you will get a spicy sauce that will add a spicy taste to the dish.

Cold borscht is a recipe that has a lot of interpretations, each of which is worthy of attention and will find its own audience of admirers. The dish can be prepared with meat, fish, sausage or in a purely vegetable composition, focusing on individual preferences or the availability of products.

How to cook cold borscht?

When mastering the technology of preparing a dish, you need not only to fulfill the requirements of the chosen recipe, but also to remember the existence of certain general rules that will help obtain the desired result.

  1. The liquid base for the dish can be broth, beet broth, fermented milk product or water.
  2. When preparing cold borscht, the ingredients are prepared according to the requirements of the recipe, supplemented with a chilled liquid base, seasoned to taste and served with sour cream and fresh herbs.
  3. An irreplaceable component that often accompanies any cold borscht is beets. It is boiled in water, baked in the oven or microwave, and then added to the liquid base in crushed form.

Cold borscht - a classic recipe


In the classic version, the dish is prepared from beet broth, which is cooled and added to the chopped ingredients only before serving. In this case, fresh beets are replaced with pickled ones, which are ground and placed along with other products in chilled boiled water.

Ingredients:

  • pickled beets – 200 g;
  • boiled eggs and potatoes - 5 pcs.;
  • cucumbers – 2 pcs.;
  • green onions – 1 bunch;
  • sugar and vinegar - to taste;
  • salt, pepper - to taste;
  • sour cream and herbs.

Preparation

  1. Eggs, potatoes, cucumbers and beets are chopped.
  2. Chop onions and greens.
  3. Combine ingredients in a bowl.
  4. Boiled water is salted to taste, vinegar and sugar are added, and cooled.
  5. Serve cold borscht with pickled beets, putting some slices in a plate, which is filled with water and topped with sour cream.

Lithuanian cold borscht – recipe


It has its own individual feature: the dish is prepared using kefir with the addition of fresh radishes and served with boiled peeled potatoes on a separate plate. A prerequisite is the high fat content of the fermented milk products used and their low acidity.

Ingredients:

  • beets – 2 pcs.;
  • boiled eggs – 4 pcs.;
  • cucumbers – 2 pcs.;
  • radishes – 7 pcs.;
  • green onions, parsley, dill - 1 bunch each;
  • kefir and boiled water – 1-1.5 l each;
  • salt, pepper - to taste;
  • sour cream – 4-5 tbsp. spoons

Preparation

  1. Boiled beets and eggs are peeled and chopped.
  2. Chop cucumbers, radishes, onions and greens.
  3. Mix the ingredients, add sour cream, water, kefir.
  4. Season Lithuanian cold borscht with beets to taste and serve with potatoes.

Cold borscht with sausage – recipe


The following recipe for cold borscht with beets and sausage will allow you to simultaneously enjoy a refreshing dish during lunch on a hot summer day and, thanks to its nutritional properties, qualitatively satisfy your hunger. If desired, the composition can be supplemented with radishes, and the liquid base can be adjusted to taste by adding sugar.

Ingredients:

  • beets – 2 pcs.;
  • boiled eggs – 5 pcs.;
  • cucumbers – 4 pcs.;
  • potatoes – 5 pcs.;
  • boiled sausage – 250-300 g;
  • green onions, parsley, dill - to taste;
  • water – 2 l;
  • vinegar – 1 teaspoon;

Preparation

  1. The beets are cut and boiled in water with vinegar and salt.
  2. The broth is cooled and cooled.
  3. Chop eggs, potatoes, cucumbers and sausage, chop greens.
  4. When serving, place the slices into plates, pour in the beetroot broth, and add sour cream.

Cold borscht with kefir - recipe


Cold borscht, the recipe for which will be described below, is similar in composition to the Lithuanian version, with one exception: the dish is prepared with boiled potatoes, which are served separately in the Baltics. Table horseradish will add spiciness and piquancy to this dish, the amount of which can be changed as desired.

Ingredients:

  • beets – 2 pcs.;
  • boiled eggs – 5 pcs.;
  • cucumbers – 3-4 pcs.;
  • potatoes – 4 pcs.;
  • green onions, dill - 1 bunch each;
  • kefir and boiled water (beetroot broth) – 1-1.5 l each;
  • salt, pepper - to taste;
  • table horseradish – 2 tbsp. spoons.

Preparation

  1. Boil beets, eggs, potatoes, peel and cut.
  2. Chop cucumbers and greens and add kefir and water along with other ingredients.
  3. Season cold borscht with kefir to taste and serve.

Cold borscht made from beet tops


Cold borscht is a recipe that can be made not only with boiled beet roots, but also by adding young tops of the vegetable to the dish. In this case, the leaves should be washed, dried and chopped into thin strips. More mature greens should be pre-blanched and only then added to the dish.

Ingredients:

  • beets with tops – 3 pcs.;
  • boiled eggs – 5 pcs.;
  • cucumbers – 3-4 pcs.;
  • potatoes – 4 pcs.;
  • green onions, dill - to taste;
  • boiled water – 2 l;
  • salt, pepper, vinegar, horseradish, sugar - to taste;
  • sour cream for serving.

Preparation

  1. Boil beets in water, cool the broth.
  2. Beets, eggs, potatoes are peeled and chopped like cucumbers, herbs and tops.
  3. Mix the chopped ingredients.
  4. Part of the beets is thrown into the broth and seasoned to taste.
  5. served with sour cream.

Cold borscht with sprat in tomato


Cold borscht with sprat, prepared according to the following recipe, can be served hot if desired: the dish will be equally tasty, satisfying and can be prepared in three minutes. The whole process comes down to cutting and sautéing vegetables, which are combined together and complemented with canned beans and fish in tomato.

Ingredients:

  • beets – 0.5 pcs.;
  • onions and carrots - 1 pc.;
  • cabbage – 200 g;
  • potatoes – 4 pcs.;
  • beans in tomato – 1 can;
  • sprat in tomato – 1 can;
  • tomato paste – 2 tbsp. spoons;
  • salt, pepper, bay, oil, herbs - to taste;
  • water – 2.5 l.

Preparation

  1. Shred the cabbage and potatoes, put them in boiling water, and cook for 10 minutes.
  2. Add sauteed onions, carrots and beets, into which pasta is first introduced, add beans and fish, season the dish, cook for 5-10 minutes.

Cold borscht with meat


Cold borscht, a simple recipe for which you will learn below, turns out to be as satisfying and nutritious as possible due to the presence of chopped meat. Instead of beef, you can use pork or chicken, after boiling the product until tender in salted water with the addition of spices and herbs.

Ingredients:

  • beets – 3 pcs.;
  • boiled beef – 200 g;
  • boiled eggs – 4 pcs.;
  • cucumbers – 3 pcs.;
  • potatoes – 3-4 pcs.;
  • green onions, dill, parsley - 1 bunch each;
  • boiled water – 2-2.5 l;
  • vinegar - 1 tbsp. spoon;
  • salt, pepper, sour cream - to taste.

Preparation

  1. Boil the beets with vinegar, peel, cut, return to the broth, and cool.
  2. Chop all the ingredients and herbs and mix in a bowl.
  3. Serve cold, putting a portion of slices on a plate, supplementing it with beetroot infusion, sour cream, and seasoning to taste.

Cold borscht puree – recipe


Alternatively, in hot weather you can prepare cold borscht puree. The delicate and at the same time piquant taste of the resulting delicacy will conquer even picky eaters, who after tasting will not only be satisfied with the meal, but will also ask for more. Canned tomatoes can be replaced with fresh ones by adding a little paste.

Ingredients:

  • beets – 500 g;
  • canned tomatoes – 250 g;
  • red sweet pepper – 1 pc.;
  • celery – 100 g;
  • pickled cucumber and red onion - 1 pc.;
  • balsamic vinegar - 0.5 tbsp. spoons;
  • water – 1.5 l;
  • salt, pepper, seasonings - to taste;
  • croutons, herbs and sour cream for serving.

Preparation

  1. Boil the chopped beets.
  2. Add celery, cucumbers, peppers, tomatoes, cook for 20 minutes.
  3. Season the borscht with vinegar and seasonings, heat for 2 minutes, and puree.
  4. Cool the dish and serve with crackers, herbs and sour cream.

Cold sorrel borscht


Cold borscht, an accessible recipe for which is presented below, is prepared without beets, but with fresh sorrel. The dish turns out to be surprisingly fresh in taste, with pleasant sourness and incredibly aromatic. If desired, this version of the dish can be made more satisfying by adding a little boiled meat or chopped sausage.

A fragrant, delicious dish that can quench thirst, satiate and delight the eye with its bright ruby ​​color - this is cold borscht! Do you think soup can't be cold? You are wrong! The best step-by-step recipes will help you diversify your summer diet with benefits for your body.

Step-by-step recipe for cold borscht - food preparation

Prepare cold borscht from beets. The vegetable must be fresh, without signs of rot or spoilage. The dish tastes best from freshly picked root vegetables. The beets are thoroughly washed and boiled, then cooled and chopped.

Fresh cucumbers, radishes, potatoes, eggs, and herbs are also added to borscht. Cucumbers and radishes are washed, cut into strips, potatoes and eggs are pre-boiled, cooled, and chopped. Eggs can be included in the main composition of the dish or used as a decoration for finished borscht. The greens are washed, dried, and finely chopped.

Often, for satiety and taste, boiled meat, sausages, and smoked fish are added to vegetables in borscht.

The “broth” for cold borscht can be beet broth, kefir, sour cream diluted with water, homemade bread kvass, yogurt, etc.

Spices are not added to the dish, using only salt, pepper and a little sugar. Vinegar adds sourness to borscht, which can be replaced with lemon juice or sorrel.

Before serving, the borscht must be cooled and seasoned with sour cream if desired. The dish can be served with a crust of bread or homemade rye croutons with garlic or horseradish.

1. Lithuanian-style cold borscht: step-by-step recipe

Ingredients:

Three medium-sized beets;

Two fresh cucumbers;

Chicken eggs - four pieces;

Onion greens - five stalks;

Dill greens - one bunch;

Kefir with high fat content - seven glasses;

Sour cream - one hundred grams;

Salt - ten grams;

Fresh parsley for serving - four stalks.

Cooking method:

1. First, prepare all the vegetables: wash the beets, fill them with water, add a little salt and cook over medium heat until tender. Remove the cooked beets from the water and place them in a bowl of cold water to cool them faster. Then remove the peel, chop it on a coarse grater, and place it in a clean pan.

2. Pour water over the eggs and cook over medium heat for at least five minutes after the water boils. Cool the eggs by placing them in cold water. To prevent the eggshell from cracking during the cooking process and the whites from leaking out, add a little salt to the water before cooking. Peel cold eggs and cut into medium cubes.

3. Wash fresh cucumbers thoroughly, cut them into medium cubes along with the peel.

4. Place the prepared beets, eggs, and cucumbers in a saucepan of a suitable size and stir.

5. Wash the dill and onions, shake them off, chop them, add them to the pan with the vegetables, and stir again.

6. Add light-fat sour cream to the vegetable mixture, add salt and pepper as desired, mix everything thoroughly.

7. Dilute kefir with a small amount of boiled, cooled water (use about half a liter of boiled water per liter of kefir). Pour the diluted kefir into the pan with the vegetables.

8. Place the prepared cold Lithuanian borscht in the refrigerator to cool.

9. When serving, pour into plates and sprinkle fresh parsley on top.

10. Also place a flat bread box with sliced ​​black bread on the table.

2. Cold borscht: step-by-step recipe with sausage

Ingredients:

Any boiled sausage - a small piece;

Two fresh cucumbers;

Radishes - six pieces;

Dill, parsley - half a bunch;

Three chicken eggs;

Two medium beets;

Four medium potato tubers;

Three liters of beet broth;

Salt, sugar - ten grams each;

Acetic acid 9 percent - two teaspoons;

Sour cream - 150 grams for serving;

Dill, parsley for serving - four stalks each.

For beet broth:

Two small beets;

One laurel leaf;

3 peas of allspice;

Salt - ten grams;

Acetic acid - one tablespoon.

Cooking method:

1. As in the first recipe, first prepare all the necessary products: place the beets in slightly salted water and cook over medium heat until tender, cool in cold water. Wash the potatoes, also put them in salted water and cook over medium heat for a little more than half an hour (if you have young potatoes, cook for no more than ten minutes). Place the boiled potatoes in a separate bowl, cool and peel. Boil the eggs in lightly salted water for at least seven minutes until hard-boiled. Wash fresh cucumbers and radishes. If the radish tastes bitter, peel it.

2. Grind the peeled, cooled beets on a Korean slicing grater.

3. Cut cucumbers, sausage, potatoes and eggs into thin strips with a sharp knife. Wash the parsley and dill and chop.

4. Place all prepared products in a deep saucepan.

5. Cook beet broth: wash two beets thoroughly (rinse the beets very well, using special brushes so that the broth does not turn out dirty). Place the vegetables in a small metal container, fill with water, add a bay leaf and three allspice peas, add a little salt, put on high heat, bring to a boil and after the water boils, pour in a little vinegar and cook over low heat until the beets soften. When the beets become soft, remove them, strain the broth through cheesecloth, and cool.

6. Pour the cold beet broth into a saucepan with chopped vegetables and herbs, pour in acetic acid (you can add lemon juice instead of acetic acid, the taste of the finished cold borscht will not change), add salt, add sugar, mix everything well.

7. Place the finished cold borscht in the refrigerator to cool.

8. Pour the chilled borscht into portioned plates, put one tablespoon of medium-fat sour cream in each, sprinkle with fresh parsley and dill. Also place on the table a flat plate with lightly toasted rye bread horseradish croutons. You can make croutons this way: cut the rye bread into thin slices, place them on a frying pan and fry in the oven for ten minutes. Cool the toasted bread. Peel the horseradish roots well, rinse, and grind in a blender into a homogeneous paste. Dilute the horseradish pulp with a small amount of water (about five tablespoons of water per horseradish). Grease the fried pieces of bread with the prepared spicy mixture.

9. You also don’t have to dilute the cold borscht with sausage with beetroot broth in advance, just put the vegetable mixture with sausage on plates and everyone will add the broth in the exact amount they need. If there is not enough salt in the borscht, then when serving, you can add a little salt to the dish to your taste.

3. Cold borscht: step-by-step recipe with smoked cod

Ingredients:

Three small beets;

One medium hot smoked cod;

Two fresh cucumbers;

Onion greens - eight stalks;

Five sprigs of parsley and dill;

Medium fat sour cream - half a glass;

Acetic acid 9 percent - 30 ml;

Sugar - twenty grams;

Salt - half a teaspoon.

Cooking method:

1. Rinse the beets thoroughly with running water, place in a deep iron pan, add water, place over medium heat and cook for about forty minutes until the vegetable is ready.

2. When the beets are cooked, cool them by placing them in a bowl of cold water, this will allow them to cook faster and cool down.

3. Peel the cold beets, cut into thin strips or chop on a grater for Korean slicing.

4. Place the chopped or grated beets in an iron container with cold boiled water, place over medium heat, bring to a boil and pour in acetic acid (be sure to add vinegar to the beets so that after boiling the beets do not lose their rich red color). Or instead of acetic acid, you can squeeze the juice of one lemon.

5. After boiling, strain the broth and cool.

6. Wash the onion, chop it, sprinkle it with salt and mash it with your hands.

7. Cut fresh cucumbers into medium cubes and mix them with onions.

8. Place the cucumbers and onions in the chilled beet broth, add a little salt (if necessary), sprinkle with sugar and add sour cream, mix everything thoroughly until the sour cream is completely dissolved. Place the borscht in the refrigerator to cool.

9. Meanwhile, place chicken eggs in cold water, boil over medium heat for seven minutes, transfer them to cold water, cool, peel and cut into four equal parts.

10. Cut the smoked cod, remove all existing bones, cut the fillet into medium pieces.

11. When serving, pour the borscht into portioned soup bowls, place a slice of boiled egg and a piece of cod in each, and garnish with fresh parsley and dill leaves on top. If there is not enough salt, add a little salt.

12. Also, when serving, place a separate plate with slices of black or rye bread.

Step-by-step recipe for cold borscht - secrets and useful tips

Cold borscht turns out especially beautiful and bright if sweet beets such as Bordeaux are used for its preparation.

Also, so that the beets do not lose their color during cooking, add a little acetic acid after boiling water.

This may seem strange, but cold borscht turns out tastier and richer if you cut all the ingredients into strips rather than into cubes.

Cold borscht tastes better if it sits in the refrigerator for at least an hour. The longer the better.

Be sure to season the dish with sour cream, so the taste of the borscht will be more tender and richer. Bon appetit.

The cold borscht recipe is a salvation for those who, even in the heat, do not want to give up liquid food. Besides The dish is rich in vitamins.

The summer dish is tasty and low in calories.

Required Products:

  • fresh green onions - a few feathers;
  • one beet along with the broth;
  • carrot;
  • two eggs;
  • half a fresh cucumber;
  • a teaspoon of vinegar;
  • herbs and other spices are used to suit your taste.

Cooking process:

  1. You need to start cooking according to the classic recipe by preparing the vegetables. Boil the beets and be sure to leave the resulting broth. It is filtered and left for a while to cool.
  2. In another container, carrots are boiled separately from the beets.
  3. Now all the boiled vegetables, including fresh cucumber, need to be cut into thin strips and placed in deep plates. Green onions are also chopped and added to other products.
  4. Boiled eggs are cooled, cut into halves, placed on plates with vegetables, and the whole thing is poured with already cooled beetroot broth, previously mixed with vinegar.

In Lithuanian

For many, this is a completely unusual recipe, but if you like okroshka, then you will like the dish.

Required Products:

  • three small beets;
  • fresh green onions;
  • two cucumbers;
  • four eggs;
  • liter of low-fat kefir;
  • a few spoons of sour cream;
  • dill and salt.

Cooking process:

  1. Prepare the beets, boil them, peel them and grate them. Place it in a deep bowl where all the products will be mixed.
  2. Cut the boiled eggs into pieces into the selected container.
  3. Do the same with cucumbers, onions and other greens.
  4. Add sour cream, salt here and mix.
  5. Mix kefir with a small amount of water and pour this mixture over the dish. Leave in the refrigerator for a while before serving.

With pickled beets from a jar

Cold borscht with pickled beets from a jar is a way to give an ordinary dish a new taste.

Required ingredients:

  • several potatoes;
  • pickled beets – approximately 200 grams;
  • two fresh cucumbers;
  • three eggs;
  • herbs, sour cream, spices.

Cooking process:

  1. First, boil the potatoes directly with the skins on. When she's ready. Peel it and chop it into cubes.
  2. Next, do the same with the eggs: boil them, let them cool and chop them into small squares.
  3. The beets in the jar should already be grated, which means you don’t need to do anything with them. Just mix with already chopped produce.
  4. Now chop cucumbers and herbs into the same container.
  5. To serve, the vegetable mixture is placed on a plate and poured with cold water mixed with sour cream. If you do not plan to serve the dish right away, it is better to store it in the refrigerator as a salad.

Cold borscht with sausage

You can prepare cold borscht not only with vegetables, but also with meat products, such as sausage.

Required Products:

  • 300 grams of sausage or sausages;
  • two beets;
  • 3-4 potatoes;
  • two fresh cucumbers;
  • a small spoon of vinegar;
  • greenery;
  • three eggs.

Cooking process:

  1. First of all, you need to prepare a container in which all the products will be mixed.
  2. Beetroot, already peeled, is boiled in a saucepan. Then you need to take it out, grate it, and leave the broth to cool.
  3. Boil the potatoes, cut them into small pieces and put them in a bowl with the beets.
  4. Add boiled and chopped eggs, sausage and herbs there.
  5. When serving, the resulting mass is placed on a plate, salted and poured with the chilled broth that is left over from the beets.

With smoked cod

The name of this dish may not sound very appetizing, but the result is a very tasty soup.

Ingredients required for cooking:

  • two cucumbers;
  • smoked cod, which can be replaced with other fish if desired;
  • three eggs;
  • beets - 2 pieces;
  • sour cream - to taste;
  • herbs and spices.

Cooking process:

  1. Unlike other cooking options, here the beets will be boiled in their skins and only after they are ready they need to be cooled, peeled and cut into thin strips. Add water again, bring everything to a boil and leave to cool. There is no need to pour out the beet broth; it will serve as the liquid base for the borscht. To cool quickly, all this can be placed in the refrigerator.
  2. Now you need to prepare the vegetables. Cucumbers are cut into small pieces, the same goes for green onions. All this is placed in the already cooled broth with beets. Now you can add sour cream and mix everything well.
  3. While the future borscht continues to cool, it’s time to boil the eggs. As in other recipes, they are cut into halves and used a little later.
  4. When you are ready to serve borscht, you need to take a deep plate, first put the egg halves in it, then the finely chopped greens that you decide to use. It could be dill, parsley or both. Then the fish is laid out in small pieces and the whole thing is covered with beetroot broth with cucumbers and onions.

To prepare you will need:

  • several potatoes;
  • a liter of kefir, preferably not fatty;
  • two beets;
  • a bunch of fresh green onions;
  • liter of boiled water;
  • four eggs;
  • a small spoon of salt and herbs.

Cooking process:

  1. First of all, immediately boil everything you need. These are potatoes, beets and eggs. Boil potatoes and beets in their skins, then cool and peel. Eggs should be hard-boiled.
  2. Take a deep bowl where you place the chopped onion and dill.
  3. It is best to grate cucumbers, potatoes and beets on a coarse grater. Then add them to the greens.
  4. Mix the resulting vegetable mass well. Pour in kefir and about the same amount of water, making sure it’s not too liquid.
  5. Don’t forget to salt the dish, and when serving, place eggs cut into halves on plates.