Okroshka with beetroot on kefir

Refreshing, summer soup. A real salvation on a hot day! On a hot summer day, I think everyone does not mind eating cold soup - okroshka. There are a great many culinary recipes for this food. I have already tried to cook many of them. But the most exotic and interesting, in my opinion, is okroshka with beetroot, related to Latvian cuisine. I will share with you the recipe for its preparation.

Anya

Recipe author

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Composition / ingredients

Servings:

Kefir (bold)

Cucumbers (fresh, large, diced)

Beetroot (boiled, grated with coarse shavings)

Potatoes (diced)

Eggs (boiled)

Boiled sausage (diced, finely)

200

Dill

Green onion (cut and chop with dill and salt)

100

Water (boiled, cold)

500

Mustard (finished)

0.5

Salt

to taste

Sour cream

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 4 g

Fats 33 % 4 g

Carbohydrates 33 % 4 g

59 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 30 min

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So, take the onion and dill, chop them and crush them together with salt. Add the sausage, cucumbers, potatoes and grated beetroot, egg, cut into cubes of 1x1 cm. We add kefir to our whole mass. Salt and pepper. Add boiled and cooled water. We make the density according to your desire. As you can see, the recipe is simple, because everything ingenious is simple! I am sure that you will like this okroshka!