Cold pink soup

Too few ratings

Ieva Rad

Community Member

Difficulty

Easy 👌
20
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 l kefir
½ l buttermilk
½ kg red beet marinated grated
seedless cucumber
3 stalks scallions
3 stalks dill
salt
pepper
½ kg potato
olive oil
salt
pepper
herb
eggs

Utensils

  • 2 pots
  • bowl
  • cutting board
  • baking sheet
  • Step 1/6

    • salt
    • ½ kg potato
    • pot

    Peel potatoes, wash it. Place it in cold salted water. Bring the water to boil and and simmer it gently 8-10min until potatoes are cooked but not collapsed.

  • Step 2/6

    • eggs
    • pot

    Boil eggs medium done. Peel and half them.

  • Step 3/6

    • 1 l kefir
    • ½ l buttermilk
    • ½ kg red beet marinated grated
    • bowl

    In a bowl mix kefir, buttermilk and a jar of grated marinated beetroots.

  • Step 4/6

    • seedless cucumber
    • 3 stalks scallions
    • 3 stalks dill
    • salt
    • pepper
    • cutting board

    Peel a cucumber, julienne it. Cut scallions and dill. Put everything in a bowl with kefir, buttermilk and beetroots. Put salt and black pepper. Taste it.

  • Step 5/6

    • olive oil
    • salt
    • pepper
    • herb
    • baking sheet

    Check if potatoes are ready. Drain water and leave it to cool. Heat oven to 180C. Place potatoes on a tray. Coat potatoes in olive oil, salt, black pepper and herb of your herbs. Place the tray in oven and bake it for 30-45 min till crispy outside and soft inside.

  • Step 6/6

    Serve cold soup in a small bowl and hot potatoes in a plate on a side. Place half of peeled egg on top of soup.