Recipes for cold and hot kefir soups for weight loss and a hearty lunch. Everyday delights: kefir soup Cooking hot kefir soup

A refreshing cold soup - beetroot soup with kefir, just what you need on a hot day. Easy and nutritious!

Kholodnik with kefir - a wonderful summer first course

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

Bake the beets in the oven at 200 degrees for about an hour. Baking time depends on the size of the beets. Set aside the finished beets to cool. Boil the eggs hard. Cool under cold water. Peel the eggs and beets.

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

Fill with cold kefir. Salt to taste.

Stir and add water if the cold mixture is very thick. If the kefir was liquid, then you don’t need to add water.

Pour the cooler into plates. Decorate with egg halves and herbs. The kefir refrigerator is ready! Bon appetit!

Recipe 2: Belarusian cold beet soup with kefir

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

Our step-by-step recipe with photos was no exception in this sense. We suggest preparing cold soup from beets, sorrel, kefir, onions, chicken eggs and fresh cucumber. The result is a very tasty, dietary, light soup that is perfectly refreshing in the heat.

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

beets - 1 piece
sorrel – 200 gr
kefir - 600 gr
chicken egg - 2 pcs
onion - 1 piece
cucumbers - 3 pcs.
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 minutes). Then take it out, let it cool and clean it.

Boil hard-boiled chicken eggs (5-7 minutes). After this, drain the water, pour cold water over the eggs, cool and peel them.

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

Simmer the sorrel 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 rub it with salt so that it releases its juice and becomes less caustic.

Combine all the ingredients and pour kefir into this mixture. Salt and sugar to taste ( if the beets are very sweet, you don’t need to add sugar). Then mix everything again until smooth. If desired, put a little sour cream in a serving plate and sprinkle the cold pan with herbs.

Recipe 3: how to prepare beet cold soup with kefir

There is one wonderful recipe in Belarusian cuisine. It is called holodnik or khladnik - it 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, but even in winter, sometimes you want to cool off and feel the taste of summer.

This recipe used sausages, but they can easily be replaced with boiled sausage, boiled meat or chicken. The taste will not suffer from this, and the dish will become more healthy and dietary.

Belarusian kholodnik with beets on kefir - recipe of the day.

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

The sausages must be placed in water, boiled until tender and cooled. After this, 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 mash the cucumber.

You should hard boil the eggs in advance. Let them cool and cut into medium cubes.

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

We do the same with beets.

Place all chopped products in a pan of suitable container.

This recipe uses fermented milk drinks, but there are options for preparing kholodnik with the addition of kvass, beet broth or plain water. In a cold brew based on water or broth, you should 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, put the soup in the refrigerator for a couple of hours so that it has time to cool. That's it, the dish is ready, you can serve!

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 your appetite, you want to eat a bowl and then ask for more! It is best served with a slice of rye bread.

Recipe 4: cold kefir soup with beets

The main difference between kholodnik and classic okroshka is the absence of any meat ingredients in it, which means that the soup can be safely included in the diet of people trying to improve their weight and figure. The ingredients that make up this first dish are quite affordable 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
pickled cucumbers (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.

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

Cut the pickled cucumbers into small cubes and add to the beets and eggs.

Pour chilled kefir over the crushed ingredients and add black pepper to taste.

Mix thoroughly, remembering to taste for salt, and add salt to the soup if necessary.

Leave the refrigerator for half an hour in a cold place so that it cools and brews. Garnish with half an egg and diced green onions and serve the cold soup immediately.

Recipe 5: beet cold soup with meat on kefir

In the classic beetroot recipe, the 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 soup, which I cooked not only with beet broth, but also with meat broth, and seasoned 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 soup with kefir: first of all, boil the necessary ingredients.

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

Peel the beets, cut them into cubes about 8-10 mm in size, put them in a saucepan, pour water, salt, add vinegar and boil the beet broth. Vinegar is necessary to preserve the bright, rich color of beets. You can replace vinegar with lemon juice.

Wash the potatoes and boil them in their skins.

Boil the eggs hard.

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

Peel the potatoes and also cut them.

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

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

Green onions - chop.

Dill - chop.

Place all prepared products in a saucepan of suitable volume (approximately 5.5 liters), and add the boiled beets along with the beet broth.

Fill everything with broth. It is advisable to do this through filtration so that the fat that collects on the surface of the broth does not end up in the beetroot.

And fill all the products with kefir.

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

Recipe 6: cold kefir beetroot soup (with photo)

Cooking cold beet soup with kefir in the 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 optional.

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

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

Wash green onions and dill. Chop finely. Add to the container with the beets and cucumbers. You can also use other favorite greens in the beetroot recipe.

Cut hard-boiled eggs using an egg slicer or knife. Combine with the rest of the ingredients.

Pour chilled kefir over everything. Salt to taste. If necessary, add cold boiled water in a small amount. I also like to add mustard to the cold brew. The result is a rich, spicy taste.

The finished beet soup with kefir remains to be placed in the refrigerator for complete cooling. Serve this first course cold.

When serving, you can decorate the beetroot soup in a plate with a slice of boiled egg. You can also use quail eggs instead of chicken eggs.

Recipe 7: Summer cold beet soup (step-by-step photos)

In addition to the fact that cold soups are great for lunch in the summer, they also quench your thirst, because they are prepared with kefir or other liquid dairy product. Kholodnik made from beets has a colorful color, juicy taste and is prepared so simply that even a schoolchild can handle its creation. For this dish, it is best not to boil beets, but to bake them - the color will remain in the vegetable, and when cooked, all the color of the beets “transfers” to the broth. Often fresh cucumbers are added to the dish, but you can replace them with stalk celery, but you cannot replace radishes - they are a key product, but you can change the variety of this vegetable from the usual French to watermelon radishes.

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 the potatoes and beets in advance for 25 minutes, and then cool sharply for 10 minutes, placing them in ice water. Then we peel the peel from the potato tuber and the 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 them along with the potatoes.

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

Peel the watermelon radish from the top layer of peel, rinse it and cut it into round plates, and then into small slices and add it to the container. The juiciest and sweetest part of the vegetable is its core.

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

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

Fill all the cuts with kefir of any fat content. Substitute another liquid dairy product if desired. Wash the greens and green onion stalks, chop them and add them to the refrigerator. 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 beet soup with kefir

Kefir – 1 liter (the fat content of the product tastes, 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
Small radish – 8-10 heads
Sugar

Boil eggs in their shells, potatoes in their skins, and peeled beets. And don’t rush to drain the beet broth; perhaps you will use it to dilute the beetroot broth. After cooking, peel and chop the food: eggs, potatoes and cucumbers into small cubes.

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

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

Recipe 9: beetroot soup 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 essential microelements and vitamins. This vegetable is recommended to be consumed as a preventive measure for many diseases, and is also prescribed to patients with various ailments.

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

Pour kefir into the prepared container. The fat content of the fermented milk product depends on what consistency of the dish you prefer. If you like thin soup, then take 1.5%.

Gently grate the beets on a coarse grater. Try not to press too hard on the vegetable, otherwise it will turn into mush. By the way, you can use not only a boiled product, but also a baked one, so use the option that you like best. Place the chopped root vegetable in 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. Add to soup.

Take a bunch of dill, rinse in cold water, cut off the stems and finely chop. Chop the green onions and put everything in a bowl of soup. Preferably use fresh herbs.

The dish remains to be peppered and salted to taste. Pour into portioned plates and add half a boiled egg to each of them.

Recipe 10: Kholodnik made from pickled beets and kefir

Beet soup with kefir is an ideal dish for the summer. It cooks very quickly and lasts a long time in the refrigerator. This is a great way to lose extra pounds and quickly tone yourself up. The good thing about the soup is that it is very filling, despite the abundance of vegetables in it, but not high in calories.

You can eat a lot of it and it makes you happy! 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 or more.

In the summer, all products for preparing cold water are taken fresh from the garden or purchased at the market. Including kefir, a modest part of the family budget is spent on everything. Even the most novice cook can cope with preparing beet soup.

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

The quantity of products is calculated for a five-liter pan. Before cooking, wash and trim all vegetables.

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

Then cut the cucumbers into strips. Make the strips thin. The thinner it is, the tastier it is to eat. Slice the radishes. Cut into small, thin slices.

Place all the vegetables in the pan. We also pour the marinade with pickled beets from the jar there. Add salt. Stir and pour in chilled kefir.

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

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

If you want to lose weight, you need to eat right. This means avoiding fatty foods, sweets and large amounts of salt. But the first courses must be eaten. They are good for the stomach and improve metabolism.

Why is it useful?

Burning fat by the body is achieved by expending more energy in the process of life than it receives from food. Simply put, you need to eat foods low in calories and carbohydrates and move more.

Proteins should be your best friend if you are losing weight - it is good to eat chicken breast, low-fat cottage cheese, low-fat kefir, mushrooms and other similar foods. If you also play sports, you can get a beautiful body contour.

But don't forget about your health! If you constantly eat dry food, you can get stomach problems. This is why it is necessary to eat soups even on a diet.

For those losing weight, first courses are a great way to eat healthy and tasty, while losing extra pounds. It is important to prepare them from dietary ingredients. Kefir soup for weight loss is perfect for lovers of fermented milk products.

This dish turns out very light. It comes in especially handy in the summer, when you don’t even want to think about anything fatty or hot. But kefir soup can also be warm. It is very relevant at any time of the year. In addition, warm liquid food is very beneficial for the stomach. Kefir soups are perfect for protein diets.

Recipes

Soup with kefir in it is very refreshing. The dish helps you lose weight and saturates the body with many healthy ingredients. It usually contains vegetables with many vitamins in its composition. To avoid gaining weight, choose kefir with 0% fat content. As a last resort, a one percent drink will do.

Cold

The recipe for this soup is as simple as possible. There are also few ingredients in it. It is best to prepare it in the summer.

Important! If this soup is too light for you, then add bran ground in a blender. This will make the dish much more nutritious, but will not harm your figure. In addition, bran is useful for proper intestinal function. They first need to sit for a while, mixed with kefir, and then they need to be ground in a blender.

You will need:

kefir 0% – 0.5 l;
fresh cucumber – 1 pc.;
dill;
basil.

Step 1. Grind the cucumber in a blender and mix with kefir.

Step 2. Finely chop the greens and add to the soup.

Step 3. Grind the mixture again using a blender.

Step 4. Salt the soup to taste.

Bulgarian with nuts

This dish turns out to be very spicy, it is ideal for eating in the heat. You will need:

cucumbers – 3 pcs.;
kefir – 1 l;
garlic – 3 cloves;
nuts – 0.5 tbsp;
green.

Step 1. Grate the cucumbers on a coarse grater.

Step 2. Peel the garlic and pass through a crush. Mix it with cucumbers.

Step 3. Grind the walnuts using a blender or grind in a mortar. You can also cut them into small pieces with a large knife.

Step 4. Mix all ingredients and pour kefir over them.

Attention! The original recipe for this soup uses Bulgarian yogurt, which has a more delicate taste.

Step 5. If the soup is too thick, you can dilute it with water. Cover everything with herbs and serve.

With fish

This dish has an original taste. Fish goes well with kefir; it has a very delicate flavor. Ingredients:

salmon – 400 g;
fresh cucumbers – 400 g;
low-fat kefir – 300 ml;
lemon juice – 1 tsp.

Step 1. Boil the salmon. You can steam it or bake it in foil. Divide into portions.

Step 2. Peel the cucumbers and grind them using a blender. Mix them with kefir, add salt and pepper, beat again with a blender. Add lemon juice.

Step 3. Pour the resulting mixture into portions and place a piece of salmon in each. Sprinkle with dill.

Chicken

The soup is quite filling; you can eat it at any time of the day. You will need:

0% kefir – 1 l;
dill;
cucumbers – 2 pcs.;
green onions;
chicken breast – 300 g.

Step 1. Peel the chicken breast and cook. Cool and cut into small cubes.

Step 2. Grate the cucumbers and finely chop the dill.

Step 3. Place the cucumbers and herbs in an enamel bowl and crush with a rolling pin to release the juice. Place the breast there and pour kefir over everything, mix and eat with appetite.

Hot cream soup

This dish is eaten warm. Making soup is quite easy. You will need:

zucchini – 1 pc.;
eggplant – 1 pc.;
carrots – 1 pc.;
chicken breast – 200 g;
celery – 1 pc.;
onion – 1 pc.

Step 1. Pour water over the chicken fillet and place on the fire. Skim off the foam and cook the broth.

Step 2. Add chopped vegetables to the broth and add salt.

Step 3. When the vegetables soften, grind them using a blender into a homogeneous mass.

Step 4. Add kefir, use the blender again and boil.

Kefir is very useful because it has a positive effect on the gastrointestinal tract. The product is often a staple dietary component for anyone looking to lose weight. To prepare delicious kefir soup, follow these rules:

Always choose kefir with the lowest fat content, this is the only way you can lose weight. Forget about fermented baked milk and Varenets - they will be deposited on your sides immediately.
If you don't sell low-fat kefir, replace it with whey. It can also be used by those who love everything natural. It is often sold at the market by grandmothers who have their own cow. Whey is also very low in calories.
Invent your own soups by experimenting with ingredients. Kefir and cucumber are a classic combination for a diet. You can also add low-fat chicken ham, breast, turkey, sea fish, radish, etc. to the soup.
Kefir soup should be eaten immediately; you cannot make it in reserve. The only exception is puree soup; it can be stored in the refrigerator for a couple of days.

Summer is the season for cold soups. In the heat, when the asphalt is hot outside and the kitchen is too stuffy to stand at the stove for a long time, it’s time to prepare light stews with vegetables and dairy products that are refreshing and do not burden the body with heavy foods and extra calories. For example, cold soup with cucumber and kefir, which will satisfy hunger and saturate the body with vitamins, and is also good for digestion and low in calories, that is, suitable for a menu for those losing weight.

The good thing about the kefir soup recipe is that you just need to chop a couple of ingredients, season it and let it brew. After literally 1 hour, you can enjoy a light and very tasty dish, cold, with the aroma of cucumber and fresh herbs. Help yourself!

Ingredients

kefir 0.5 l
ice water 0.5 tbsp.
cucumber 1 pc.
salt to taste
dill 0.5 bunch
green onions 0.5 bunch.
mint 5-6 leaves optional

How to make kefir soup with cucumber

For greater satiety, you can separately serve a hard-boiled egg or toast, lightly toasted in a toaster. Bon appetit!

Note

There are no strict restrictions in preparing cold soup. Just like okroshka, you can add whatever you like to it. For example, if you add a clove of garlic, it will give the soup a Caucasian flavor, and if you add a handful of raisins and oven-dried nuts, it will give you a richness and a sweetish taste, like in oriental cuisine.

Text: Evgenia Bagma

Kefir often appears in various diets for cleansing and weight loss. The same applies to kefir soups, which are also known for their wonderful taste. So why not dine on a delicious soup that is beneficial for your health and figure?

Benefits of kefir soup

In a medium portion kefir soup usually contains about 250g of kefir - preferably low-fat. Kefir soup most often contains fresh herbs (green onions, dill, parsley, spinach, etc.); its ingredients can also include fresh vegetables (for example, cucumbers), boiled and baked vegetables (potatoes, beets, eggplants, tomatoes), boiled eggs.

One bowl of kefir soup contains vitamins A and C, which are known to be natural antioxidants and help us fight aging. Other vitamins and minerals contained in the soup can provide almost half of the daily needs of the human body. The potassium content in kefir soup also has a positive effect on our health, favorably affecting the functioning of the cardiovascular system, kidneys, and blood pressure. If you use low-fat kefir, then the calorie content of such soup will be low, which is important for those who are watching their figure or trying to lose weight.

Kefir soup - recipes

Bulgarian kefir soup.

Ingredients: 1 liter of kefir, 3 cucumbers, 4 cloves, 50 g of walnuts, 1 bunch of dill, 2 tbsp. olive oil, 1 tsp. paprika, ice, salt.

Preparation: wash the cucumbers, peel them, grate them on a coarse grater, chop the garlic, nuts, and finely chop the herbs. Heat the olive oil, add paprika to it, stir. Pour kefir into a large bowl, add 300 ml of boiled chilled water, add grated cucumbers, garlic, nuts, dill, oil and paprika, salt, mix. Chill the soup before serving, or add ice cubes to each bowl.

Kefir soup with zucchini and eggplants.

Ingredients: 1 glass of kefir, 2 glasses of water, 100g eggplants and zucchini, 1 tbsp. vegetable oil, 1 egg, ½ tbsp. wheat flour, 2 cloves of garlic, parsley, salt.

Preparation: wash the eggplants and zucchini, peel them, cut into slices, roll in flour and salt, fry in butter on both sides, cover with beaten egg, bake in the oven, cool, cut into strips. Dilute kefir with water, add finely chopped herbs, crushed garlic, chopped vegetables.

Kefir soup can also be prepared with the addition of sweet bell peppers, bread, apples, chilled cereals, mushrooms - depending on your taste preferences. Kefir soup should be eaten chilled, but fresh, otherwise the kefir may turn sour.

Step 1: prepare the beets.

Rinse the beets, removing soil and other dirt; this is a root vegetable, so spend more time on this stage of its preparation. Then place the vegetable in a pan of water and let it cook. Cook until the beets are soft and can be easily pierced with a fork or the point of a knife. This usually takes approximately 40 minutes.
Cool the boiled beets by placing them in cold water. Then dry and peel off the skin.
The root vegetable prepared in this way can only be cut into small cubes.

Step 2: prepare the cucumber.

Rinse the cucumber with warm water. Place it on a cutting board, cut off the ends on both sides and peel off the skin with a knife so that it does not taste bitter in the salad. Cut the peeled vegetable into small cubes, approximately the same size as you cut the beets before.

Step 3: pickle the cucumber and beets.

Place the prepared and chopped cucumber and beets on the bottom of a deep plate, in which you will then mix all the ingredients. Pour a little apple cider vinegar or wine vinegar over the vegetables, stir and leave to steep for 7-10 minutes while you prepare the other ingredients.

Step 4: prepare the eggs.

Boil chicken eggs hard-boiled, enough for this 10-12 minutes. Then they need to be cooled by sharply lowering them into cold water. Wait until the eggs have cooled completely before removing them from the water and peeling them. Once the ingredients are cooked, cooled and peeled, cut them into cubes.

Step 5: Prepare the radishes.

Wash the radishes, wipe them, cut off the ends on both sides and cut into thin semicircles or strips.

Step 6: prepare the sausage.

Peel the boiled sausage from the skin and cut into small pieces of any size.
If you want to use sausages for cooking, you must first boil them, removing the casing.

Step 7: prepare green onions and dill.

Rinse green onions and dill thoroughly with warm water and shake off. Place on a cutting board and cut into very small pieces.

Step 8: mix the ingredients.

Now return to the cucumbers and beets, drain them of excess juice and vinegar. Then add eggs, radishes, sausage and green onions with dill to the same plate, pepper to taste, salt and season with chilled kefir. That's all, all that remains is to serve the refreshing summer soup to the table.

Step 9: serve kefir soup.

Serve kefir soup in portioned bowls, and it is advisable to garnish each serving with slices of eggs and sprigs of fresh dill, so that not only the taste of the dish, but also its appearance will make you ready for the meal.
Bon appetit!

I love a sharper taste and therefore often add strong mustard to various salads with kefir.

Often, not only beet roots, but also its tops are added to this summer salad. After all, both the tops and roots of this vegetable are useful, so don’t deny yourself the pleasure of enjoying them.

If you prepare the salad in advance, do not season it immediately, but only before serving. In general, store it in the same way as okroshka, the salad itself separately and kefir separately, mixing only shortly before starting the meal.

Add or subtract ingredients to customize the soup to suit your preferences. For example, you can safely add boiled potatoes and carrots.