- Beet - 2 Pieces (You can take a jar of grated pickled)
- Cucumber - 2 pieces
- Green onions (bundle) - 1 Piece
- Egg of chicken - 1 piece
- Kefir - 1 Liter
- Sour cream - - To taste
- Dill - - To taste
- Salt - 0.5 teaspoons
For okroshki with beets, I often use pickled sliced beets. First, it's more convenient. Secondly, I usually buy these cans for stock, so in my storage cabinet beets can always be found. Of course, you can buy cooked beets or just cook. I tell you how to prepare okroshka with beets: 1. Boil the beets and eggs and cool. Clean it. Beetroot on a large grater. Egg just cut half. 2. Rinse cucumber, peel, you can grate it or simply cut into small cubes. 3. Rinse onion, dry, cut and put in a bowl, which will be our okroshka. Pour salt into the onion. Here you can throw finely chopped dill. Take a spoon and rub the salt and dill with salt. Green leaves juice, filled with salt, becomes heavy and will not float from above. 4. Mix all the ingredients, pour in kefir. Last add the egg. If you divide into four portions, it is better to cut the egg into four lobules, so that everyone gets it. Bon Appetit! Okroshka with beets ready! By the way, if you prefer a liquid cold soup, then simply dilute okroshka with boiled cooled water. And lovers of the thicker I recommend adding a couple of spoons of sour cream to the soup. My husband does so that the spoon "stood". However, to each his own. To the table, okroshka on beets is served with boiled potatoes, sprinkled with dill. By the way, okroshka on beets or cold is most often cooked in Lithuania and Belarus. There, this okroshka is eaten everywhere in the warm season. Good luck! ;)
Servings: 4