Beetroot cold soup on kefir

A light, easy-to-prepare culinary recipe for a Belarusian cuisine dish called "Minsk-style cold brew" is somewhat similar to our sorrel cold borscht. But there are still nuances in cooking. On occasion, be sure to try to cook – this food has a pleasant taste and freshness. In addition, cooking takes very little time at all, which will appeal to housewives who have to carefully allocate their time between work and home.
Boil the beets, as usual, in the peel with the addition of vinegar. Then we leave it to cool, and filter the broth through gauze. Next, peel the beetroot, chop it or rub it on a coarse grater. We cut the sorrel thoroughly washed as we like (usually into strips one centimeter wide), then cook in meat or chicken broth until ready. Instead of broth, you can use water. When the sorrel is ready, we set aside the pan with it to cool down.
Finely chop the green onion, then rub it with boiled yolks and salt. We cut into cubes fresh cucumbers, chicken proteins and together with onions we send to broth with sorrel. Here we also add beetroot, beet broth and kefir whipped with a whisk with a small amount of sugar. Finely chopped dill is already sprinkled into a plate with borscht.