Composition / ingredients
Step-by-step cooking
Step 1:
How to make a refrigerator on kefir? Prepare the necessary ingredients for this. Boil the eggs in boiling water for 7-8 minutes. Then drain the hot water, fill the eggs with cold water and let them stand. so the eggs will be easier to peel from the shell. Rinse the cucumber.
Step 2:
Beets, also, boil in advance until cooked in boiling water. The cooking time will depend on the size of the beetroot. Young beets will cook faster. Focus on its softness by piercing it with a knife - the knife enters the cooked beetroot effortlessly. Allow the finished beetroot to cool completely. Then peel the beets and grate them on a coarse grater.
Step 3:
Peel the boiled eggs from the shell and slice. It is not worth cutting very finely.
Step 4:
Cut cucumber and fresh herbs into pieces. As greenery, you can take everything that is available. It can be dill, parsley, green onions. You can add one thing or just a little bit, as you like.
Step 5:
Put the beets, eggs, cucumber and herbs in a saucepan. Pour kefir, add a little salt and mix well. If kefir is thick, it can be slightly diluted with water. If desired, you can add more fresh radishes and cottage cheese. But choose a coarse cottage cheese so that it is felt in the dish. Put the finished cooler in the refrigerator for an hour or two to cool down properly. When serving, the refrigerator can be supplemented with sour cream and hot boiled potatoes. Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken egg - 80 kcal/100g
