INGREDIENTS;
4 SERVINGS
1 QT KEFIR OR BUTTERMILK
2 EA BEETS, ROASTED, CHILLED AND PEELED, CUT THIN STRIPS
2 EA FRESH CUCUMBERS PEELED, SEEDED, CUT THIN STRIPS
1 TBSP OF FRESH DILL, CHOPPED
2 EA EGGS, HARD BOILED AND CHOPPED
SALT & PEPPER, TO TASTE
WHITE VINEGAR, TO TASTE
FOR SERVING;
12 EA SM POTATOES, BOILED
DILL, CHOPPED, TO TASTE
PREPARATION;
- FINELY CHOP THE VEGETABLES: CUCUMBERS, BEETS (YOU MAY GRATE THESE) AND DILL. MIX THEM ALL IN A LARGE BOWL.
- POUR THE KEFIR OVER THE VEGETABLES, FLAVOR WITH SALT AND PEPPER, ACCORDING TO TASTE, MIX AND LET STAND FOR SEVERAL MINUTES (THE LONGER THE MIXED VEGETABLES STAND, THE TASTIER THE SOUP WILL BE).
- POUR THE SOUP INTO BOWLS, CUT THE BOILED EGG IN PIECES INTO THE BOWLS. THE COLD SOUP IS SERVED WITH HOT BOILED POTATOES FLAVORED WITH DILL.
- FOR MORE ZEST ADD VINEGAR