Cold beetroot soup

ingredients

4 pcs beetroot 1 pcs cucumber 400 ml kefir 2 tbsp chopped spring onion or chives to taste salt, ground black pepper to taste vinegar 4 pcs hard-boiled egg

step

1. Peel the beetroot, cut into cubes, cover with 200 ml of water and boil for 15 minutes. Remove and leave to cool. Then blend the soup with the finely chopped cucumber. 2. Add kefir, salt, pepper and a little vinegar to taste. Put it in the fridge for two hours. Before serving, sprinkle with spring onions or chives and serve with an egg.