Cold beetroot soup with kefir. How to cook a classic beetroot on kefir

31.10.2019 Pancakes, pancakes, pancakes, cheese cakes

Cold beetroot is light, refreshing, simple and tasteful. The "village" soup contains boiled beets, fresh cucumbers, herbs and radishes. Boiled eggs are added for greater satiety. As for the potatoes, the following options are possible: send the sliced \u200b\u200bpotatoes directly to the soup or serve them separately baked. The dressing is kefir, beet broth, sour cream or kvass.

One of the simplest beetroot recipes is with kefir. Kefir is used as a dressing and a little sour cream for taste. It turns out a light soup with a characteristic sour-milk acidity. By the way, if the vegetarian option is not to your liking, add a little ham or chopped boiled chicken, many people like this option, although it is not considered a classic one.

Cooking time: 10 minutes + 1 hour for cooking vegetables / Yield: 2 servings

Ingredients

beets - 1 pc.
potatoes - 2 pcs.
chicken eggs - 3 pcs.
fresh cucumbers - 2 pcs.
radish - 6-8 pcs.
green onions - 1 bunch.
kefir - 1 l
sour cream - 3 tbsp. l.
salt - 1 tsp. or to taste
dill - optional

Preparation

I boil all the vegetables in advance, preferably in the evening, so that the next day it is convenient to work with well-chilled products. You can not boil the beets, but bake in foil in the oven, then it will turn out to be a beautiful rich burgundy color, and it will retain more vitamins and taste. Boil potatoes "in uniforms", eggs - hard boiled.

First of all, I chop the peeled potatoes and eggs into cubes - the slicing, like on Olivier, is slightly larger. I leave one egg for serving, so that the finished beetroot looks more elegant on a plate. I put the chopped food immediately into the pan, in which the beetroot will be infused.

I wash the cucumber and radish, remove the tails. If the cucumber tastes bitter, be sure to peel the skin. I cut the radish into thin circles, the cucumber into semicircles of the same thickness (if desired, the cucumbers can not be chopped, but grated on a coarse grater).

Peel and grind the beets on a coarse grater. Finely chop a bunch of green onions with a knife. If you wish, you can add more greens, dill is great.

It remains to fill the beetroot. I fill it with well-chilled kefir, add sour cream and salt to taste. If the consistency is too thick, you can add more kefir (some housewives dilute with cold boiled water or mineral water). If there is not enough acidity, add citric acid.

I mix everything well and send the pan to the refrigerator for 20-30 minutes to infuse. During this time, the vegetables "make friends" with each other, cool down properly and soak in beet-fermented milk dressing. But you should not store the beetroot for too long, as the soup will become viscous and sour, it is better to season it in small portions.

I serve cold beetroot on kefir in portions, with half a boiled egg. This is just a great dish that saves you from the summer heat, delicious, cooling and vitamin. Good appetite!

Text: Evgeniya Bagma

Of the summer soups, the first line is invariably replaced by two dishes - okroshka and beetroot. The latter can be cooked with either beet broth or yogurt or yogurt. Beetroot on kefir is especially tasty.

The benefits and rules of cooking beetroot on kefir

Two main ingredients beetroot on kefir make it not only the most suitable dish for a hot summer day, but also very useful. So kefir improves digestion, neutralizes toxins, is a rich source of potassium, reduces edema and is a low-calorie product. Beets, in turn, are useful for intestinal problems, liver and gall bladder diseases, cardiovascular diseases and anemia. In addition, cucumbers, radishes, herbs, garlic are used for cooking beetroot on kefir - also ingredients that are no less healthy for health.

If you carefully monitor your figure, use kefir to cook beetroot on low-fat kefir. But remember that the “lighter” kefir, the thinner the soup will be. Use young beets, they are more juicy and sweet.

Recipe for cooking beetroot on kefir

Classic beetroot on kefir.

Ingredients: 350g cucumbers, 200g radishes, 350g beets, 1l kefir, 30g dill, 30g green onions, 2 cloves of garlic, ½ tsp. salt.

Preparation: peel the cucumbers and radishes, grate on a coarse grater, boil the beets and grate them on a fine grater. Mix the beets and cucumbers in one bowl, add finely chopped herbs, kefir, stir, salt and add chopped garlic and a little cold water. Salt. Sprinkle with herbs when serving. Optionally, the recipe can be varied with boiled potatoes or boiled eggs.

Beetroot on kefir with boiled sausage.

Ingredients: 4 boiled or baked beets, 2l of kefir, 4-5 boiled eggs, 5 cucumbers, 200g of boiled sausage or beef, 1 bunch of green onions, 1 bunch of dill, salt, black pepper.

Preparation: Dice cucumbers, eggs and sausage, add finely chopped radish, chopped herbs. Separately grate the beets on a medium grater, fill it with kefir, add salt and pepper. Mix the beet-kefir filling with a blender, pour vegetables and meat into it, mix.

If you are using eggs to cook beetroot on kefir, you can either cut them into cubes and mix them with the rest of the soup ingredients, or simply cut them in half and put them on each plate when serving.

It's hot outside, and at this time we all practically cannot think about food - we want something light, refreshing. Still, if the readings of your thermometers have long exceeded the mark of 30 degrees, how can we talk about such dishes as, for example, roast, pies, stewed vegetables or casseroles, but you still need to eat something. And what comes to the rescue on days like this? Of course, cold soups: gazpacho, okroshka or beetroot.

Beetroot on kefir is an amazing dish, and all your loved ones will certainly appreciate it. There are actually a lot of beetroot varieties; it is cooked both lean and with meat. But the main thing that all these recipes have in common is the main ingredients - beets and serving. This soup is eaten only cold.

Needless to say, this dish is extremely useful, it contains such a huge amount of vitamins that it is difficult to imagine: vegetables, greens with a huge content of various microelements that are so necessary for our body. And kefir? It contains calcium and protein, which also helps to strengthen the human immune system.

Consider the easiest recipes to prepare for a wonderful in composition and delicious in taste cold soup called beetroot on kefir. All you need is a great mood, some food and half an hour of time.

This recipe is the simplest, even a child can cope with the preparation of this delicious cold soup. You can subtract or add certain components of the dish as you wish.

Ingredients:

Four medium potato tubers.
Four young juicy beets.
Three chicken eggs.
Two fresh cucumbers.
Half a glass of kefir.
Half a glass of sour cream.
Lots of fresh herbs.
Salt pepper.

Instructions

Wash the beets, peel, put in a saucepan, cover with water. Cook over low heat until tender. To cook the beets faster, you can pre-cut them into two or four pieces. After boiling, do not forget to add a little salt to the water.
While the beets are cooking, you can do the rest of the vegetables. Rinse the potatoes, cover with water and boil in another saucepan. The eggs should also be boiled.
Peel and cut the cooled beets, potatoes and eggs into small cubes.
Rinse the cucumber, cut the tails, cut in the same way as vegetables.
Stir all the ingredients, add your favorite chopped herbs.
Mix sour cream with kefir, pour prepared vegetables with this mixture.
Season with salt and pepper according to your taste.

Beetroot on kefir - recipe with mint

Mint, which is part of the dish, will add even more delicious freshness to the cold soup.

Ingredients:

Four medium-sized beets.
Three cucumbers.
Half a cup of buttermilk
A glass of kefir.
A bunch of mint.
A clove of garlic.
Four chicken eggs.
Dill.
Salt.

Preparation

Rinse the beets, cut off the peel and tops, cut into several pieces and boil in slightly salted water until tender. Remove the root vegetable on a plate, cool, cut into small cubes.
Wash the cucumber thoroughly and cut into cubes. Chop the greens and mint, and chop the hard-boiled eggs.
Combine the kefir, buttermilk, pressed garlic, salt and pepper.
Pour the kefir mixture over the shredded vegetables, garnish with egg quarters, mint leaves and fresh herbs.

Unusual recipe

This option for cooking such a dish as beetroot on kefir is somewhat unconventional. And that's exactly the beauty of the soup. For those who love to experiment and are not afraid to discover something new in cooking, this option is just perfect.

Ingredients:

Four beets.
Two young potatoes.
One leek.
Two cloves of garlic.
Four glasses of water.
Vegetable oil.
Two glasses of kefir.
Pepper and salt.
A little sour cream.

Cooking method:

Preheat oven to 220 degrees. Wrap unpeeled garlic in foil, do the same with thoroughly washed beets and potatoes. Place vegetables on a baking sheet and bake in the oven for thirty to forty minutes until tender.
Rinse the leek, dry it, cut into thin rings. Heat some oil in a frying pan, fry the onion until golden.
Remove the vegetables cooked in foil from the oven, open the foil very carefully, try not to burn yourself with the steam. Cool the garlic, potatoes and beets.
Now cut all the vegetables into not too large pieces, release them into the blender bowl, add the fried onions there. Whisk everything until smooth.
Pour kefir diluted with water into the finished puree, add salt and pepper.

In this unusual beetroot cold on kefir, you can optionally add coarsely chopped cucumbers, halves of a hard-boiled egg, greens, and a spoonful of sour cream. Spicy lovers can add a pinch of chopped fresh hot peppers to their soup, or use a mixture of peppers.

Enjoy your meal.

Step 1: Boil and grind the beets.

It will take a lot of time to cook the beets to the desired state, so we will not waste it - we wash the beets with running water, put them in a saucepan, fill them with cold and clean water so that they completely cover the vegetables and put them on the stove. Cook the beets until tender for about 1.5 hours... Cooking time depends on the age and size of the heads. We check the readiness of the beets with a fork - the finished beets should pierce easily, without any effort.

After boiling, we chill it in cold water and then peel it with a sharp knife on a cutting board. Boiled beets will rub easily on a coarse grater - and this is all that is required of her.

Step 2: Prepare the rest of the ingredients.

While the beets are being boiled, we put a small saucepan with chicken eggs and water next to it on another burner. Boil eggs until cooked through 8-10 minutes, and then peel and cut into cubes on a cutting board.

Rinse the cucumbers thoroughly with running water, cut off the tips and chop them into cubes. Alternatively, cucumbers can be grated on a coarse grater like beets.

We clean the sausage from the film and first cut it with medium-sized rings across, and then fold them in a slide, one on top of the other, and cut into cubes.

The greens need to be rinsed thoroughly and then shaken several times to get rid of excess liquid. Finely chop the dill and parsley on a cutting board, and the green onions can be cut into slices.

Step 3: Cooking the beetroot on kefir.

Put our prepared ingredients in a deep saucepan - chopped sausage, grated cucumbers and boiled beets, finely chopped greens, boiled and diced eggs. Add salt to taste and season with kefir and sour cream. You can mix the milk components separately, or you can mix it right in the finished soup. Beetroot on kefir is ready! You can immediately serve it to the table, or you can pre-chill it in the refrigerator.

Step 4: Serve ready-made beetroot on kefir.

The beetroot should be served chilled, poured with a ladle into portioned plates. What better way to refresh and fill you on a hot summer day? Enjoy your meal!

Instead of boiled sausage, you can use boiled meat, preferably beef.

Eggs can also be used to decorate a dish - cut a hard-boiled egg in half, and with these halves we decorate the soup, already poured into plates.

You can turn a dish into a dietary one if you cook it on kefir of the lowest fat content, and do not boil the beets, but add them raw to the dish. In this case, sausage and eggs should be excluded from the dish.

If you wish, you can add a little wine or apple cider vinegar to the beetroot.

Also try making beetroot soup with young radishes.

Refreshing cold soup - beetroot on kefir, what you need on a hot day. Easy and nutritious!

Kefir fridge is a wonderful summer first course

Kefir (0.05 - 1% fat) - 1.5 liters.
Boiled chilled water - 0.5 - 1 l
Eggs - 6-7 pcs.
Cucumbers - 3 pcs.
Beets - 2 pcs.
Radish - 15-20 pcs. (optional)
Green onions - bunch
Parsley or dill - a bunch
Salt to taste.

We bake the beets in the oven at 200 degrees for about an hour. Roasting time depends on the size of the beets. Set aside the finished beets to cool. Boil eggs hard-boiled. Cool it under cold water. We clean the eggs and beets.

Cut all vegetables and eggs into strips. Finely chop the greens. Mix everything in a tureen or a saucepan.

Fill with cold kefir. Salt to taste.

Stir and add water if the cooler is very thick. If the kefir was liquid, then the water need not be added.

We pour the fridge into plates. Decorate with halves of eggs and herbs. The kefir cooler is ready! Enjoy your meal!

Recipe 2: Belarusian cold beetroot on kefir

Beetroot cooler is one of the best refreshing dishes in Belarusian cuisine. There are many recipes for this summer soup, but beets are a must in any of them.

In this sense, our today's step-by-step recipe with a photo was no exception. We suggest making a cold beetroot, sorrel, kefir, onion, chicken eggs and fresh cucumber. The result is a very tasty, dietary, light soup that perfectly refreshes in the heat.

At home, you can prepare such a refrigerator quickly and easily. Despite the simplicity of the products and their ease for the stomach, the dish turns out to be quite satisfying. So with it you will not only refresh, but also satisfy your hunger. In addition, a beetroot chiller is perfect for those who are on a diet, as well as lacto-vegetarians (if you remove eggs from the recipe).

beets - 1 piece
sorrel - 200 gr
kefir - 600 gr
chicken egg - 2 pieces
onion - 1 piece
cucumbers - 3 pieces
salt to taste
sugar - to taste
fresh herbs to taste
sour cream - to taste

Wash the beets and bake in foil in the oven until soft (45-60 min.). Then we take it out, let it cool and clean.

Cook hard-boiled chicken eggs (5-7 minutes). After that, we drain the water, pour over the eggs with cold water, cool and clean from the shell.

I wash the sorrel under running water, dry it with a paper towel and chop it.

Let the sorrel simmer over low heat until soft.

Three baked beets on a medium grater.

Cut the boiled eggs and fresh cucumbers into small cubes.

Finely chop the onion and grind it with salt so that it gives out juice and becomes less pungent.

We combine all the ingredients with each other and fill this mixture with kefir. Salt and sugar to taste ( if the beets are very sweet, you do not need to put sugar). Then mix again until smooth. If desired, put a little sour cream in a portioned plate and sprinkle the refrigerator with herbs.

Recipe 3: how to cook a cold beetroot on kefir

There is one wonderful recipe in Belarusian cuisine. It is called a chiller or chladnik - this is a soup made from beets, vegetables with the addition of meat, on kefir, which is served cold. It is refreshing, more suitable for the summer period, but also in winter, sometimes you want to cool down, feel the taste of summer.

Sausages were used in this recipe, but they can be easily replaced with boiled sausage, boiled meat or chicken. This will not affect the taste, and the dish will become more healthy and dietary.

Belarusian cold beetroot on kefir - recipe of the day.

beets 2 pcs.,
potatoes 2 - 3 pcs.,
egg 2 - 3 pcs.,
1 large cucumber or 2 small cucumbers,
beef sausages 2 pcs.,
a bunch of greens,
kefir 1% 1 l,
fermented milk drink tan or ayran 1 l.

Sausages must be placed in water, boiled until tender and cooled. Then cut evenly into cubes.

Wash the cucumber thoroughly and cut into cubes. It is better to do this with a sharp knife, carefully so as not to crush or crush the cucumber.

In advance, you should boil the eggs in a steep one. Let them cool and cut into medium cubes.

We also boil the potatoes "in their uniforms" in advance, cool and cut them in the same way as all the previous ingredients.

We do the same with beets.

We put all the chopped food in a saucepan of a suitable capacity.

In this recipe, fermented milk drinks are used, but there are options for preparing a refrigerator with the addition of kvass, beet broth or plain water. In a fridge based on water or broth, to improve the taste, add sour cream and more spices.

Pour in kefir and tan.

Salt and pepper to taste, mix everything thoroughly. Before serving, the soup should be refrigerated for a couple of hours so that it has time to cool. Everything, the dish is ready, you can serve it!

This dish is very similar to okroshka, but because of the beets, it has a pleasant, raspberry color. The soup is really refreshing, it also awakens the appetite, I want to eat a plate and then ask for more! Best served with a slice of rye bread.

Recipe 4: cold kefir soup with beets

The main difference between the fridge and the classic okroshka is the absence of any meat ingredients in it, which means that the soup can be safely included in the diet of people who are trying to tidy up their weight and figure. The ingredients in this first course are readily available and can be found in the refrigerator of every housewife.

boiled beets - 1 pc.
boiled egg - 1 pc. (plus another half for decoration)
kefir - 250 ml
pickled cucumbers (small size) - 2 pcs.
green onions - 3-4 feathers
salt and ground black pepper to taste.

Peel the beets and grate on a coarse grater.

Free the egg from the shell and chop finely (if desired, you can grate it).

Cut the pickled cucumbers into small cubes and transfer to the beets and egg.

Pour the chopped ingredients with chilled kefir and add black pepper to taste.

Mix thoroughly, not forgetting to taste for salt, and salt the soup if necessary.

Leave the fridge for half an hour in a cold place to cool and infuse. Garnish with half an egg and diced scallions and serve the cold soup immediately.

Recipe 5: beetroot cold chill with meat on kefir

In the classic beetroot recipe, the dish is seasoned with beet broth with the addition of kvass, kefir or sour cream. Today I am sharing with you a recipe for cold beetroot, which I cooked not only with beet broth, but also with meat broth, and filled with kefir.

Meat (any) - 500 grams
Beets - 2-3 pcs.
Potatoes - 6 pcs.
Kefir - 500 ml
Eggs - 6 pcs.
Cucumbers - 5 pcs.
Green onions - 1 bunch
Dill - 1 bunch
Salt to taste
Vinegar - 1 tsp
Citric acid - to taste

How to cook cold beetroot on kefir: first of all, boil the necessary products.

So, wash the meat, fill it with water, salt, put it on the stove and cook the meat broth.

Peel the beets, cut into cubes about 8-10 mm in size, put in a saucepan, pour water, salt, add vinegar and boil the beet broth. Vinegar is essential for keeping beets in their bright, intense color. You can replace vinegar with lemon juice.

Wash the potatoes and boil them in their skins.

Boil eggs hard-boiled.

After all foods are prepared, they should be completely cooled. Therefore, I recommend doing the cooking processes described above in advance, for example, in the evening. So, peel and cut the cooled eggs.

Peel the potatoes and cut them as well.

Remove the meat from the broth and cut it like the previous products.

Wash cucumbers, green onions and dill under running water, then chop them. Cucumbers - cubes.

Chop green onions.

Dill - chop.

Put all the prepared foods in a saucepan of suitable size (approximately 5.5 liters), and add the boiled beets along with the beet broth.

Pour everything over with broth. It is advisable to do this through filtration so that the fat that collects on the surface of the broth does not get into the beetroot.

And fill all the products with kefir.

Adjust the taste of the beetroot with salt and add citric acid. Leave the dish to steep and cool in the refrigerator for about 30 minutes. After that, the cold beetroot can be served on kefir.

Recipe 6: cold kefir beetroot (with photo)

Cooking a beetroot fridge on kefir in the summer is so pleasant and simple. After all, there is absolutely no need to stand at the stove and cook hot soup or borscht, additionally heating the kitchen. This very healthy first course consists of a minimum of ingredients. But at the same time it is not inferior in taste and quality to expensive first courses.

young beets (boiled) - 2 pcs.,
cucumbers - 2 pcs.,
boiled eggs - 3 pcs.,
dill,
green onions,
salt,
kefir - 500 ml,
mustard if desired.

Pre-cook the whole beets. Young root vegetables are ideal. Then the beetroot turns out to be very tasty and truly summer. So, after cooking, cool and clean the beets. We rub it on a coarse grater.

Cut the cucumbers into thin strips or cubes. We send to the beets. I usually peel cucumbers to get rid of the rough skin.

We wash the green onions and dill. Chop finely. Add to the container to the beets and cucumbers. You can also use beetroot and other favorite herbs in the recipe.

Hard-boiled eggs, cut with an egg slicer or knife. Combine with the rest of the ingredients.

Fill everything with chilled kefir. Salt to taste. If necessary, add a small amount of cold boiled water. I also like to add mustard to the fridge. The result is a rich spicy taste.

The ready-made beetroot cooler with kefir remains in the refrigerator for complete cooling. Serve this first course cold at the dinner table.

When serving, you can garnish the beetroot in a plate with a boiled egg circle. Also, instead of chicken eggs, you can use quail eggs.

Recipe 7: summer beetroot cooler (step by step photos)

In addition to the fact that cold soups perfectly saturate in the summer for lunch, they also quench your thirst, because they are prepared with kefir or other liquid dairy product. Beetroot fridge has a colorful color, juicy taste and is prepared so simply that even a schoolboy can cope with its creation. For the dish, it is best not to boil the beets, but to bake them - the color will remain in the vegetable, and when boiling, the entire color of the beets "passes" into the broth. Fresh cucumbers are often added to the dish, but you can replace them with stalk celery, but you cannot replace the radish - it is a key product, but you can replace the variety of this vegetable from ordinary French with watermelon radish.

1 boiled beet
2 boiled chicken eggs
1 watermelon radish
1 boiled potato
2-3 stalks of green onions
1 tbsp. kefir
2-3 pinches of salt
2-3 stalks of celery

Boil potatoes and beets in advance for 25 minutes, and then cool sharply for 10 minutes, placing them in ice water. Then peel off the peel from the potato tuber and beets and rinse them in water. Cut the potatoes into medium cubes and pour into a deep container. If you decide to add carrots to the dish, then also boil them, cool, peel and cut along with the potatoes.

Pour the washed and chopped pieces of stalk celery into a container.

We clean the watermelon radish from the top layer of the peel, rinse it and cut it into round plates, and then add them to the container. The juiciest and sweetest part of a vegetable is its core.

Boil chicken eggs in advance for 15 minutes, cool them sharply in ice water and after 5 minutes peel off their shells. Rinse and cut into medium cubes, adding ingredients to the rest of the cut.

Grate boiled beets on a fine grater directly into a container.

Fill all the cuts with kefir of any fat content. Substitute another liquid milk product, if desired. Wash the greens and stalks of green onions, chop them and add them to the fridge. Add salt and ground black pepper, mix everything carefully.

Place the dish in the refrigerator for 20-30 minutes and serve chilled. If desired, you can press a peeled and washed clove of garlic into the refrigerator.

Recipe 8: cold beetroot soup with kefir

Kefir - 1 liter (fat content of the product to taste, I preferred 1%)
Small beets - 2 pcs.
Potatoes - 2 pcs.
Large chicken eggs - 2 pcs.
Fresh cucumbers - 2 pcs.
A little dill
Onion greens - 100 g
Medium-sized radish - 8-10 heads
Sugar

Boil eggs in shells, potatoes in skins, and peeled beets. And do not rush to drain the beet broth, perhaps you will breed the beetroot with it. After cooking, peel and chop the food: eggs, potatoes and cucumbers in small cubes.

Chop the onion, and grate the beets and radishes through a coarse grater.

Combine everything together in a suitable deep bowl and season the vegetable crumb with sugar and salt. Add finely chopped dill and pour in kefir. But, for those who cannot stand milk, you can season vegetables with chilled beetroot broth. In this case, when serving the dish, you can put a thin circle of lemon and a slice of egg in it. Note: the volume of the broth for these ingredients is a liter.

Recipe 9: beetroot on kefir with cucumbers (step by step)

This dish is nutritious and healthy, and its composition resembles Russian okroshka. The main ingredient is beets, which contain the necessary microelements and vitamins. This vegetable is recommended for use as a prophylaxis for many diseases, and is also prescribed for patients with various ailments.

3 boiled beets;
Chicken eggs;
1 bunch of dill, green onions;
3 cucumbers;
1.5 liters of kefir.

Pour kefir into a prepared container. The fat content of a fermented milk product depends on which consistency of the dish you prefer. If you like a thin soup, then take 1.5%.

Gently rub the beets on a coarse grater. Try not to press hard on the vegetable, otherwise it will turn into porridge. By the way, you can use not only a boiled product, but also a baked one, so use the option that you like best. We send the chopped root vegetable into a bowl with kefir and stir thoroughly.

We wash fresh cucumbers, cut off the ends, cut them lengthwise into two parts, then cut them into thin strips and divide them in half. We send to the soup.

We take a bunch of dill, rinse in cold water, cut off the stems and chop finely. Chop green onions and put everything in a bowl of soup. Use fresh herbs preferably.

The dish remains with pepper and salt to taste. Pour into portioned plates, and add half a boiled egg to each of them.

Recipe 10: cold beetroot and kefir

Beetroot fridge on kefir is an ideal dish for summer. It cooks very quickly and stands in the refrigerator for a long time. This is a great trick to reduce extra pounds and quickly tone yourself up. The good thing about the soup is that it is very satisfying, despite the abundance of vegetables in it, but not high in calories.

You can eat a lot of it and it pleases! Moreover, the first course is easy to prepare. The calorie content is forty-five calories per hundred grams of soup. A small plate contains three hundred grams of product and more.

In the summer, all products for the preparation of a fridge are taken fresh from the garden or purchased on the market. Including kefir, a modest part of the family budget is spent on everything. Even the most novice cook can handle the preparation of beetroot soup.