Savory kefir recipes
Chilled Beet Kefir Soup
Cooked beetroot turns this cold kefir soup vivid pink. Cucumber and dill give the earthy sweetness a fresher finish; keep a spoonful of grated beetroot for the top if you like some texture.
Make it
Method
- Use fully cooked, chilled beetroot. Wash the cucumber and dill; chop the cucumber and reserve a spoonful of beetroot for serving.
- Blend the kefir, salt, vegetables, and seasonings until as smooth as you want the soup.
- Refrigerate for 30 minutes. If the cold soup has become too thick, blend in cold water one tablespoon at a time.
- Taste once cold, adjust the salt or acidity, and serve in chilled bowls.
Smooth soup or grated vegetables?
Blend for a smooth pink soup, or grate the cucumber finely and stir everything together for a chunkier bowl. Both use the same cooked beetroot and cold kefir. A piece of soda bread gives you something warm alongside.
Keep the soup cold
Cover, refrigerate at 4°C or below and use within two days, following any earlier limit on the kefir or cooked vegetables. Bring out only what you are serving.
A soup without dairy
Unsweetened soy kefir can make a dairy-free cold soup. Taste after chilling because the base changes both flavor and thickness.
Adjust the chilled soup
Too thick after chilling? Blend in cold water one tablespoon at a time. Too thin? Add more of the main vegetable, not more salt.