When the summer heat arrives, finding a meal that’s refreshing, nutritious, and easy to prepare becomes a priority. Introduce this cool beetroot and cucumber soup, a light and filling dish you’ll want to make again and again. This vibrant soup is perfect for those hot days when you want something that doesn’t require a long turn on the oven or stove. Let’s dive into this recipe, which is sure to become a staple on your summer menu.
Introduction:
The high temperatures of summer call for cool and refreshing dishes that are easy to prepare and delicious. This beetroot and cucumber soup fits the bill perfectly! The combination of bright, fresh flavors and a chilled temperature make it the perfect dish to keep you cool and nourished all summer long. In this article, we’ll explore how to prepare this delicious soup, its health benefits, and some serving suggestions to make the most of it.
Ingredients
To make this refreshing soup, you will need the following ingredients:
2 boiled beets
2 tablespoons lemon juice
4 fresh cucumbers
3 hard-boiled eggs
Bunch of green onion
Bunch of dill
900 ml (3 3/4 cups) kefir or yogurt
300 ml (1 1/4 cups) mineral water
1-2 tablespoons American (mild) mustard
Salt and ground black pepper to taste
Instructions
Here’s how to make the soup:
Prepare the beets : Grate the cooked beets on a fine or medium grater. Place them in a large pot.
Add lemon juice : Mix the lemon juice with the grated beets.
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