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Ingredients
4 servings
2beets
medium cooked, boiled or roasted, then cooled and grated or julienned
2 cupskefir
traditional, can substitute with buttermilk or plain yogurt thinned with water
1 cupwater
cold, adjust to desired thickness
1cucumber
large, peeled and diced
5radishes
thinly sliced, optional, for crunch
2 tablespoonsfresh dill
finely chopped
salt
to taste
black pepper
Black pepper
to raste
2green onions
or chives, chopped
4potatoes
boiled with skin on, served warm on the side
1 tables spoonsour cream
optional, in a bowl, for a richer taste
2eggs
hard-boiled, peeled and chopped
dill
Optional garnish
sour cream
Instructions
Step 1
Prepare beets: Boil or roast the beets until tender (about 40 mins). Cool, peel, and grate or cut into thin julienne slices.
Step 2
Mix the base: In a large bowl, combine kefir and cold water. Whisk until smooth.
Step 3
Add vegetables: Stir in beets, cucumber, radishes (if using), and dill. Add chopped green onion or chives.
Step 4
Season: Add salt and pepper to taste. Chill in the fridge for at least 1 hour (up to overnight) — the flavor improves when cold.
Step 5
Serve: Pour into bowls, top with a dollop of sour cream (if desired), chopped eggs, and serve with hot boiled potatoes on the side.
Step 6
Add a squeeze of lemon juice if you want more tang.
Step 7
Traditional beets are usually not pickled, but if you prefer more acidity, a bit of beet brine works too.
Notes
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