Today we invite you to prepare an easy, delicious and refreshing soup! Cold Lithuanian borscht(Beetroot) will become great option lunch in this heat! Hot boiled potatoes and salt are served separately with the chilled soup.

Author of the publication

Author and founder of the "site" project - a culinary portal about a simple and delicious food... With the help of the site, it unites all lovers of homemade food. Shares with other food bloggers delicious recipes with detailed step by step description... She loves to cook and translates her culinary knowledge into recipes. Every day he tries to make this project even more convenient and interesting. Mom of Ani and Kirill.

• Recipe author: Olesya Fisenko
• After cooking, you will receive 3
• Cooking time: 1 hour

Ingredients

• 300 gr. beet
• 300 gr. cucumber
• 1/5 pcs. lemon
• 3 pcs. egg
• 900 ml. kefir
• green onion
• ground black pepper
• potato

Cooking method

Boil the beets, cool and peel. Grate on a coarse grater. Hard-boiled eggs. Wash the cucumbers and also grate them on a coarse grater. V a large pot put cucumbers and beets, add 1/5 lemon juice.

Peel and cut the eggs into halves. If desired, half the eggs can be finely chopped and added to the soup, or two halves of an egg can be added to each plate when serving. Wash green onions and chop finely, add half of the onions to the beets.

Pour kefir over the vegetables. Usually for this soup, kefir is used 7% and is diluted with ordinary cold or mineral water... Can be used 1% and not thinned. Add salt, black pepper, stir and remove the soup for 30 minutes in the refrigerator. Wash the potatoes and boil them in a peel.

Pour out beetroot on plates, in each add one or two halves of an egg, the remaining chopped onion. Serve hot potatoes in a separate plate.

Keep beetroot should be in the refrigerator. Bon Appetit!

Once I tried a Lithuanian cold borscht with kefir from a friend and just fell in love with it! This borscht may well become a worthy alternative to our usual okroshka - the Russian version of cold borscht.

Basically, the Lithuanian version of cold borscht does not differ much from its Russian counterpart. The main difference is that boiled beets are added to cold Lithuanian borscht and such borscht is filled with kefir.

And one more interesting aspect - boiled potatoes are not put into cold Lithuanian borscht, they are served with borscht as an addition and they eat a cold chill with boiled potatoes as a bite.

We will prepare all the products according to the list.

First of all, you should boil potatoes, beets and eggs. I usually boil beets and potatoes together in the same saucepan. Pouring vegetables cold water, let the water boil and boil them until full readiness... I check the readiness of the vegetables by piercing them with a knife, if the knife easily enters the vegetables, they are ready. Drain the water from the vegetables, let them cool completely and peel them.

To boil the eggs, boil water in a saucepan and carefully put the eggs in the water, cook hard-boiled eggs, 6-7 minutes. We drain the water from the eggs, cool them and remove the shell.

Cut the radish and fresh cucumber either into strips or quarters.

Place the vegetables in a bowl.

Cut the eggs small cube and also transfer to a bowl.

Rub the boiled beets on a coarse grater.

Put the beets in a bowl with the rest of the ingredients.

Dill and green onions chop finely with a knife.

Put the herbs in a bowl.

Fill all the ingredients of Lithuanian cold borscht with kefir.

Important: kefir should not be very sour. Better to take fatter kefir.

Mix well all the ingredients with kefir. If the borsch is thick, add some cold boiled water. It's time to salt the borscht. Let it brew in the refrigerator for literally 20-30 minutes.

Pour cold borscht into portioned plates, decorate with quarters boiled eggs and serve with pieces boiled potatoes and fresh bread.

Bon Appetit!

Refreshing cold soup- beetroot on kefir, what you need on a hot day. Easy and nutritious!

Kefir fridge is a wonderful summer first course

• Kefir (0.05 - 1% fat) - 1.5 liters.
• Boiled chilled water - 0.5 - 1 l
• Eggs - 6-7 pcs.
• Cucumbers - 3 pcs.
• Beets - 2 pcs.
• Radish - 15-20 pcs. (optional)
• Green onions - bunch
• Parsley or dill - a bunch
• Salt to taste.

We bake the beets in the oven at 200 degrees for about an hour. Roasting time depends on the size of the beets. Set aside the finished beets to cool. Boil eggs hard-boiled. Cool it under cold water. We clean the eggs and beets.

Cut all vegetables and eggs into strips. Finely chop the greens. We mix everything in a tureen or a saucepan.

Fill with cold kefir. Salt to taste.

Stir and add water if the cooler is very thick. If the kefir was liquid, then the water need not be added.

We pour the fridge into the plates. Decorate with halves of eggs and herbs. The kefir cooler is ready! Bon Appetit!

Recipe 2: Belarusian cold beetroot with kefir

Beetroot cooler is one of the best refreshing dishes in Belarusian cuisine. There are many recipes for this summer soup, but beets are a must in any of them.

In this sense, our today's step-by-step recipe with a photo was no exception. We offer to prepare a cold beetroot, sorrel, kefir, onion, chicken eggs and fresh cucumber. The result is a very tasty, dietary, light soup that refreshes perfectly in the heat.

At home, you can prepare such a fridge quickly and easily. Despite the simplicity of the products and their ease for the stomach, the dish turns out to be quite satisfying. So with it you will not only refresh, but also satisfy your hunger. In addition, a beetroot chiller is perfect for those who are on a diet, as well as lacto-vegetarians (if you remove the eggs from the recipe).

• beets - 1 piece
• sorrel - 200 gr
• kefir - 600 gr
• chicken egg - 2 pieces
• onion - 1 piece
• cucumbers - 3 pieces
• salt to taste
• sugar - to taste
• fresh herbs to taste
• sour cream - to taste

Wash the beets and bake in foil in the oven until soft (45-60 min.). Then we take out, let cool and clean.

Cook hard-boiled chicken eggs (5-7 minutes). After that, drain the water, pour over the eggs with cold water, cool and clean from the shell.

I wash the sorrel under running water, dry it with a paper towel and chop it.

Let the sorrel simmer over low heat until soft.

Three baked beets on a medium grater.

Cut the boiled eggs and fresh cucumbers into small cubes.

Finely chop the onion and grind it with salt so that it gives out juice and becomes less pungent.

We combine all the ingredients with each other and fill this mixture with kefir. Salt and sugar to taste ( if the beets are very sweet, you do not need to put sugar). Then stir again until smooth. If desired, put a little sour cream in a portioned plate and sprinkle with herbs on the refrigerator.

Recipe 3: how to cook a cold beetroot on kefir

There is one wonderful recipe in Belarusian cuisine. It is called a chiller or chladnik - this is a soup made from beets, vegetables with the addition of meat, on kefir, which is served cold. It is refreshing, more suitable for the summer period, but also in winter, sometimes you want to cool down, feel the taste of summer.

Sausages were used in this recipe, but they can easily be replaced with boiled sausage, boiled meat or chicken. This will not affect the taste, and the dish will become more healthy and dietary.

Belarusian fridge with beets and kefir is the recipe of the day.

• beets 2 pcs.,
• potatoes 2 - 3 pcs.,
• egg 2 - 3 pcs.,
• 1 large cucumber or 2 small cucumbers,
• beef sausages 2 pcs.,
• a bunch of greens,
• kefir 1% 1 l,
• fermented milk drink tan or ayran 1 l.

Sausages must be placed in water, boiled until tender and cooled. Then cut evenly into cubes.

Wash the cucumber thoroughly and cut into cubes. It is better to do this with a sharp knife, carefully so as not to crush or crush the cucumber.

In advance, you should boil the eggs in a steep one. Let them cool and cut into medium cubes.

We also boil the potatoes "in their uniforms" in advance, cool and cut them in the same way as all the previous ingredients.

We do the same with beets.

We put all the chopped food in a saucepan of a suitable capacity.

This recipe uses fermented milk drinks, but there are options for preparing a refrigerator with the addition of kvass, beet broth or plain water. In a fridge based on water or a decoction, add sour cream and more spices to improve the taste.

Pour in kefir and tan.

Salt and pepper to taste, mix everything thoroughly. Before serving, the soup should be refrigerated for a couple of hours so that it has time to cool. Everything, the dish is ready, you can serve it!

This dish is very similar to okroshka, but because of the beets, it has a pleasant, raspberry color. The soup is really refreshing, it also awakens the appetite, I want to eat a plate and then ask for more! It is better to serve it with a slice of rye bread.

Recipe 4: cold kefir soup with beets

The main difference between the refrigerator and classic okroshka is the absence of any meat ingredients, which means that soup can be safely included in the diet of people trying to tidy up their weight and figure. The ingredients in this first course are readily available and can be found in the refrigerator of every housewife.

• boiled beets - 1 pc.
• boiled egg - 1 pc. (plus another half for decoration)
• kefir - 250 ml
• pickles (small size) - 2 pcs.
• green onions - 3-4 feathers
• salt and ground black pepper to taste.

Peel the beets and grate them on a coarse grater.

Free the egg from the shell and chop finely (if desired, you can grate it).

Cut the pickled cucumbers into small cubes and transfer to the beets and egg.

Pour the chopped ingredients with chilled kefir and add black pepper to taste.

Stir thoroughly, not forgetting to taste for salt, and salt the soup if necessary.

Leave the refrigerator for half an hour in a cold place to cool and infuse. Garnish with half an egg and diced scallions and serve the cold soup immediately.

Recipe 5: beetroot cold chill with meat on kefir

V classic recipe beetroot dish is seasoned with beet broth with the addition of kvass, kefir or sour cream. Today I am sharing with you a recipe for cold beetroot, which I cooked not only on beet broth, but also on meat broth, and filled with kefir.

Meat (any) - 500 grams
Beets - 2-3 pcs.
Potatoes - 6 pcs.
Kefir - 500 ml
Eggs - 6 pcs.
Cucumbers - 5 pcs.
Green onions - 1 bunch
Dill - 1 bunch
Salt to taste
Vinegar - 1 tsp
Citric acid - to taste

How to cook cold beetroot on kefir: first of all, boil the necessary products.

So, wash the meat, fill it with water, salt, put it on the stove and cook the meat broth.

Peel the beets, cut into cubes about 8-10 mm in size, put in a saucepan, pour water, salt, add vinegar and boil the beet broth. Vinegar is essential for keeping beets in their bright, intense color. You can replace vinegar with lemon juice.

Wash the potatoes and boil them in their skins.

Boil eggs hard-boiled.

After all the food is prepared, they should be completely cooled. Therefore, I recommend doing the cooking processes described above in advance, for example, in the evening. So, peel and cut the cooled eggs.

Peel the potatoes and cut them as well.

Remove the meat from the broth and cut it like the previous products.

Wash cucumbers, green onions and dill under running water, then chop them. Cucumbers - cubed.

Chop green onions.

Dill - chop.

Put all the prepared food in a saucepan of suitable size (approximately 5.5 liters) and add the boiled beetroot along with the beetroot broth.

Pour everything over with broth. It is advisable to do this through filtration so that the fat that collects on the surface of the broth does not get into the beetroot.

And fill all the products with kefir.

Adjust the beetroot flavor with salt and add citric acid... Leave the dish to steep and cool in the refrigerator for about 30 minutes. After that, the cold beetroot can be served on kefir.

Recipe 6: cold kefir beetroot (with photo)

Cooking a beetroot fridge on kefir in summer is so pleasant and simple. After all, there is absolutely no need to stand at the stove and cook hot soup or borscht, additionally heating the kitchen. This very healthy first course consists of a minimum of ingredients. But at the same time it is not inferior in taste and quality to expensive first courses.

• young beets (boiled) - 2 pcs.,
• cucumbers - 2 pcs.,
• boiled eggs - 3 pcs.,
• Dill,
• green onions,
• salt,
• kefir - 500 ml,
• mustard if desired.

Pre-cook the whole beets. Young root vegetables are ideal. Then the beetroot turns out to be very tasty and truly summer. So, after cooking, cool and clean the beets. We rub it on a coarse grater.

Cut the cucumbers into thin strips or cubes. We send to the beets. I usually peel cucumbers to get rid of the rough skin.

We wash the green onions and dill. Chop finely. Add to the container to the beets and cucumbers. You can also use beetroot and other favorite herbs in the recipe.

Hard-boiled eggs, cut with an egg slicer or knife. Combine with the rest of the ingredients.

Fill everything with chilled kefir. Salt to taste. If necessary, add a small amount of cold boiled water. I also like to add mustard to the fridge. The result is a rich spicy taste.

The ready-made beetroot cooler with kefir remains in the refrigerator for complete cooling. Serve this first course to dining table cold.

When serving, you can garnish the beetroot in a plate with a boiled egg circle. Also, instead of chicken eggs, you can use quail eggs.

Recipe 7: summer beetroot cooler (step by step photos)

In addition to the fact that cold soups perfectly saturate in the summer for lunch, they also quench thirst, because they are prepared with kefir or other liquid dairy product... Beetroot fridge has a colorful color, juicy taste and it is so easy to prepare that even a schoolboy can cope with its creation. For a dish, it is best not to boil the beets, but to bake them - the color will remain in the vegetable, and when boiling, the entire color of the beets "passes" into the broth. Often they add to the dish fresh cucumbers, but you can replace them with stalk celery, but radishes cannot be replaced - they are a key staple, but you can replace this vegetable variety from regular French with watermelon radish.

• 1 boiled beet
• 2 boiled chicken eggs
• 1 watermelon radish
• 1 boiled potato
• 2-3 stalks of green onions
• 1 tbsp. kefir
• 2-3 pinches of salt
• 2-3 stalks of celery

Boil potatoes and beets in advance for 25 minutes, and then cool sharply for 10 minutes, placing them in ice water. Then peel off the peel from the potato tuber and beets and rinse them in water. Cut the potatoes into medium cubes and pour into a deep container. If you decide to add carrots to the dish, then also boil them, cool, peel and chop along with the potatoes.

Pour the washed and chopped pieces of stalk celery into a container.

We clean the watermelon radish from the top layer of the rind, rinse it and cut it into round plates, and add them into small slices and add them to the container. The juiciest and sweetest part of a vegetable is its core.

Boil chicken eggs in advance for 15 minutes, cool them sharply in ice water and after 5 minutes peel off the shell from them. Rinse and cut into medium cubes, adding the ingredients to the rest of the cut.

Grate boiled beets on a fine grater directly into a container.

Fill all the slices with kefir of any fat content. Substitute another liquid milk product if desired. Wash the greens and stalks of green onions, chop them and add them to the fridge. Add salt and ground black pepper, mix everything carefully.

Place the dish in the refrigerator for 20-30 minutes and serve chilled. If desired, you can press a peeled and washed clove of garlic into the refrigerator.

Recipe 8: cold beetroot soup with kefir

• Kefir - 1 liter (the fat content of the product tastes like, I preferred 1%)
• Small beets - 2 pcs.
• Potatoes - 2 pcs.
• Large chicken eggs - 2 pcs.
• Fresh cucumbers - 2 pcs.
• A little dill
• Onion greens - 100 g
• Medium-sized radish - 8-10 heads
• Sugar

Boil eggs in shells, potatoes in skins, and peeled beets. And do not rush to drain the beet broth, perhaps you will breed the beetroot with it. After cooking, peel and chop the food: eggs, potatoes and cucumbers in small cubes.

Chop the onion, and grate the beets and radishes through a coarse grater.

Combine everything together in a suitable deep bowl and season the vegetable crumb with sugar and salt. Add finely chopped dill and pour in kefir. But, for those who cannot stand milk, you can season vegetables with chilled beetroot broth. In this case, when serving the dish, you can put a thin circle of lemon and a slice of egg in it. Note: the volume of the broth for these ingredients is a liter.

Recipe 9: beetroot on kefir with cucumbers (step by step)

This dish is nutritious and healthy, and its composition resembles Russian okroshka. The main ingredient is beets, which contain the necessary trace elements and vitamins. This vegetable is recommended for use as a prophylaxis for many diseases, and is also prescribed for patients with various ailments.

• 3 boiled beets;
• Chicken eggs;
• 1 bunch of dill, green onions;
• 3 cucumbers;
• 1.5 liters of kefir.

Pour the kefir into the prepared container. Fatness fermented milk product depends on which consistency of the dish you prefer. If you like a thin soup, then take 1.5%.

Gently rub the beets on a coarse grater. Try not to press hard on the vegetable, otherwise it will turn into porridge. By the way, you can use not only a boiled product, but also a baked one, so use the option you like best. We send the crushed root vegetable into a bowl with kefir and stir thoroughly.

We wash fresh cucumbers, cut off the ends, cut them lengthwise into two parts, then cut them into thin strips and divide them in half. We send to the soup.

We take a bunch of dill, rinse in cold water, cut off the stems and chop finely. Chop green onions and place everything in a bowl of soup. Use fresh herbs preferably.

The dish remains with pepper and salt to taste. Pour into portions, and add half a boiled egg to each of them.

Recipe 10: cold beetroot and kefir

Beetroot fridge on kefir is an ideal dish for summer. It cooks very quickly and stands in the refrigerator for a long time. This is a great technique to reduce those extra pounds and quickly tone yourself up. The good thing about the soup is that it is very satisfying, despite the abundance of vegetables in it, but not high in calories.

You can eat a lot of it and it pleases! Moreover, the first course is easy to prepare. The calorie content is forty-five calories per hundred grams of soup. A small plate contains three hundred grams of product and more.

In the summer, all products for the preparation of a fridge are taken fresh from the garden or purchased on the market. Including kefir, a modest part of the family budget is spent on everything. Even the most novice cook can handle the preparation of beetroot soup.

• 4 liters of kefir;
• 1 liter of water;
• Salt;
• Pickled beets 2 cans;
• 10 cucumbers;
• A large bunch of dill;
• Green onions 300 grams;
• Radish 200 grams.

The amount of food is based on a 5 liter saucepan. Before cooking, all vegetables should be washed and trimmed.

First of all, finely chop the onion. Pour into a saucepan.

Then cut the cucumbers into strips. Thin strips. The thinner, the tastier the meal. We cut the radish. Cut into small, thin slices.

We put all vegetables in a saucepan. Pour the marinade with pickled beets from the jar there. We put the salt. Mix and fill with chilled kefir.

Let it brew in the cold. The next day, the soup will be even tastier.

Pour into a plate. Decorate with boiled egg and dill. Serve with boiled or baked potatoes. It turns out very tasty, summer - cold soup!

Beetroot is prepared from beet or beet-carrot broth, sometimes adding kvass or cucumber pickle... Put in beetroot fresh vegetables(radish, cucumber, green onion, sorrel, greens), put another half or quarters of hard-boiled eggs and 1-2 tablespoons of sour cream in the finished soup, or heavy cream... Sometimes beetroot is boiled with crayfish or boiled meat is added.

According to some reports, cold beetroot is of Polish-Lithuanian-Belarusian origin. This soup is very popular in Lithuania and is served in almost every cafe or restaurant.

In Lithuania, even a special kefir is produced, quite fat, with a 12% fat content, and yogurt for home beet growers. Since we do not sell kefir with such a fat content, we use kefir with the highest possible fat content (3.2%) for the recipe, mixing it with fat sour cream and bringing the mixture to the desired consistency. You can use Bulgarian sourdough instead of kefir, it is quite thick and not very sour.

Cold beetroot is a great way to escape the heat on summer days. In our family, they even prefer not so much okroshka as cold beetroot.

So, let's start cooking Lithuanian beetroot!

To cook Lithuanian beetroot, you will need:

kefir with high fat content - 1.5 l

fat sour cream - 80-100 g

Cucumbers - 5-6 pcs.

Beets - 500 g

Eggs - 8 pcs.

Dill - 1 bunch

green onions - 0.5 bunch

Sugar to taste

Salt to taste

How to cook Lithuanian beetroot:

1. We need small beets.

We rinse under water and wrap each one individually in foil, bake for about 1 hour in an oven preheated to 190 degrees.

2. Then cool the beets, peel and rub on a coarse grater.

3. We send the grated beets into a saucepan with cold water (there should be a little water, it should slightly cover the beets).

Bring water to a boil over medium heat.

Cook the beets for about 5 minutes. Then cool and refrigerate for 1 hour.

4. Boil hard-boiled eggs, then cool in cold water and peel them. Finely chop one half of the eggs, cut the other half in half.

Lithuanian beetroot is a traditional Lithuanian cold soup. Unlike Russian beetroot, Lithuanian beetroot is prepared using kefir (usually high fat) and served in the company of boiled or fried potatoes, which is placed directly on a plate or served on the table in a common dish.

Lithuanian beetroot soup is a very tasty and refreshing soup that has long become the second most popular soup in my family after gazpacho. I don't use fatty kefir like Lithuanians, so my beetroot is also low-calorie!

To prepare Lithuanian beetroot, prepare the ingredients according to the list. I had a salad variety of cucumber, so if you have an ordinary cucumber, then you can first remove the seed part from it with a spoon.

Cut the beets into small cubes.

Peel the eggs and also cut them into cubes along with the cucumber. Send to beets.

Chop the herbs finely. Add to salad bowl. Season with salt, pepper and stir. The base for the beetroot is ready.

Cut potatoes into slices and fry on vegetable oil... Season with salt to taste.

Spread the beetroot mixture on plates, cover with cold kefir. Place small portions of fried potatoes in each plate, sprinkle with herbs on top and serve immediately. Lithuanian beetroot is ready!