Delicious kefir soup can be not only cold and summer. In addition to the well-known light okroshka, hearty hot first courses are prepared on a fermented milk basis.
This collection of recipes will help out at any time of the year. You will learn how to prepare quick lunches and dinners without cooking and find out what kefir delicacies they pamper their hungry men in other countries. Perhaps some combination of products will seem unusual, but do not rush to dismiss ideas without trying them.
Cold kefir soups
Soups made from kefir are attractive due to their light sourness, freshness and cooling effect. They make it easier to endure the heat, there is no thirst and no feeling of overeating.
General cooking rules
It is not necessary to cook strictly according to recipes. Don’t be afraid to add your own flavors to cold kefir soups and remove those ingredients that you don’t like or cause allergies. But there are general rules that one should adhere to:
- To lose weight, choose kefir with minimal fat content or low-fat. For a more satisfying lunch, fermented baked milk or full-fat yogurt are suitable.
- To obtain a liquid consistency, kefir soup is diluted with mineral or boiled (cold) water. Some people use liquid fermented milk drinks, for example, tan - salted and carbonated.
- It is better not to boil beets and potatoes, but to bake them in the oven. This way, more vitamins and beneficial elements will be preserved, and the taste will be richer and more natural. You can bake it in a special bag or foil.
- All products must be cooled - do not pour kefir over hot and warm vegetables.
- Eat two cooking methods– immediately dilute the filling with the base in a saucepan or mix the ingredients into a salad, and then arrange them on plates and pour kefir over them. The second method is more convenient, as it allows you to adjust the thickness of each portion separately.
- Prepare fermented milk soups for one serving. The next day they are not as tasty and may turn sour.
Popular soup for weight loss
The simplest kefir soup for weight loss is prepared with grated cucumber. Just grate a small fresh cucumber, chop the greens and pour in low-fat kefir to get the desired consistency. Pepper to taste, add your favorite spices. It’s better not to add salt, but if you really want to, add a little salt sea salt.
When you don't have time to cut, grind everything in a blender. If there is no cucumber, you can only use greens. But take more of it and in a wide assortment - onions, parsley, dill, basil, cilantro.
It is recommended to do one fasting day per week on light soup. On other days, you need to stick to proper nutrition and not overload your body with fatty and high-calorie foods. In this mode you can really lose weight.
Dessert soups with kefir for the mood
Sweet soups made with kefir are an ideal alternative to high-calorie desserts. They can be eaten instead of dinner or served as an afternoon snack, just like delicious ones.
To prepare berry kefir soup Mix half a liter of fermented milk drink, two tablespoons of honey and cottage cheese in a blender. Pour the resulting mixture over fresh berries - blueberries, strawberries, wild strawberries or raspberries. Sprinkle with ground nuts.
If you don’t have fresh berries, try this recipe:
- Boil 50 g of pitted prunes in half a liter of water and leave in the broth until completely cool. Strain, do not pour out the broth! Cut the prunes into pieces.
- Cut 300 g of fresh apples into beautiful cubes or strips.
- Grind 100 g of soft cottage cheese with a liter of kefir to obtain a homogeneous mixture.
- Mix apples and prunes, pour kefir-curd mixture, add broth to desired thickness.
Refrigerate. Serve in a beautiful transparent bowl. Garnish with mint.
Sweet soup with rhubarb made with kefir is suitable for those who want to break their diet, but not get carried away with unhealthy sweets.
- Wash 100 g of rhubarb stems, cut into 2 cm pieces and boil in sugar syrup of half a liter of water and 10 g of sugar. Don't overcook it! Cool in the refrigerator.
- Mix cold syrup with half a liter of kefir (cold).
- Add 10 g lemon zest to taste.
- Pour over cooled rhubarb.
- Sprinkle with ground cinnamon when serving.
We hope that this selection will help you in creating a light menu for spring and summer. And if you want to lose weight, then do not give up kefir dishes in winter. Save the link to the article so that it is always at hand.
If you have your own signature recipe for dessert, hot or cold soup with kefir, share it in the comments. Other readers of the online magazine “Women’s Hobbies” will be grateful to you.
Typically, kefir soup for weight loss is used in the summer, when different types of okroshka are popular. Actually, “soup” is okroshka, that is, a cold dish based on a fermented milk drink with a small amount of fresh vegetables, herbs, and, sometimes, even meat or mushrooms. There are quite a few recipes for this dish, and many ways to lose weight with it. However, it is worth remembering that all the diets given in this article belong to the category of fasting, and you need to start them only when you, in principle, have learned to eat right, and want to either speed up the process of losing weight, or “cut off the sharp corners” acquired thanks to excessive participation in summer picnics.
Kefir soup recipes for weight loss
Classic
A liter of low-fat kefir, you can take whey if you don’t sell such kefir, 1 bunch of dill, 2 large cucumbers, 2-3 green onions, 200-400 g of boiled chicken breast.
We cut the breast into cubes, grate the cucumbers, and chop the greens. Then, in an enamel bowl, “crush” the greens and cucumbers with a wooden pestle until the juice comes out. After that, throw the breast into the container and fill it with kefir.
Vegetarian with mushrooms
A liter and a half of low-fat kefir, vegetables as in the previous recipe, plus 200-400 g of boiled and cut into strips champignons.
Prepare in the same way as the previous recipe. We remember that the combination of kefir with mushrooms is not miraculously easy to digest and is recommended only for seasoned vegetarians who have been eating this way for more than 3-4 months.
With eggs
Kefir and vegetables, plus a bunch of radishes, plus 1 tablespoon of thick Greek yogurt, plus 3 boiled eggs. Those who control the amount of fat in their diet can take 6 whites and 1 egg.
We prepare it in the same way, but in the process of “grinding the vegetables with a pestle,” add Greek yogurt and “mash” it together, then pour in kefir. The egg, on the contrary, should float in beautiful whole pieces, so we boil it hard and start it at the very end of cooking.
Diets with kefir soup for weight loss
- Option 1 is the simplest and “hardest”. You have to sit for three days on soup alone. On day 1, take one large portion of any of the above soup and divide it into 5 meals. In addition, you can drink water, coffee and tea, but strictly without sugar.
- Option 2 also contains other products, but you will have to be on the diet for a week. Day 1 add 1 kg of any vegetables you like, day 2 – 1 kg of fruit, day 3 – half a kilo of vegetables and fruits, day 4 – 400-600 g of boiled potatoes, preferably young, without oil and salt, day 5 – again only vegetables, day 6 – 4 large bananas, day 7 – only soup.
Is kefir soup good for weight loss?
The question here is the method of application and dosage. People prone to diarrhea and indigestion should definitely not eat this soup. The “condition” will be terrible even if you eat 200 ml of soup. You shouldn't go on soup diets if you have problems with self-control. Hoping that after a week on soup you will magically learn to eat right, control yourself, and eat only healthy food in all life situations is, to say the least, naive.
In case of “still problems with control,” soup can be included in a balanced diet; fortunately, in terms of composition, it is a complete lunch/evening dish on a hot day. But you can go on a strict restrictive diet with soup only after you learn to control your diet and are confident that you can return to normal eating without overeating afterwards.
Especially for – fitness trainer Elena Selivanova
Step 1: prepare the beets.
Rinse the beets, removing soil and other dirt; this is a root vegetable, so spend more time on this stage of its preparation. Then place the vegetable in a pan of water and let it cook. Cook until the beets are soft and can be easily pierced with a fork or the point of a knife. This usually takes approximately 40 minutes.Cool the boiled beets by placing them in cold water. Then dry and peel off the skin.
The root vegetable prepared in this way can only be cut into small cubes.
Step 2: prepare the cucumber.
Rinse the cucumber with warm water. Place it on a cutting board, cut off the ends on both sides and peel off the skin with a knife so that it does not taste bitter in the salad. Cut the peeled vegetable into small cubes, approximately the same size as you cut the beets before.
Step 3: pickle the cucumber and beets.
Place the prepared and chopped cucumber and beets on the bottom of a deep plate, in which you will then mix all the ingredients. Pour a little apple cider vinegar or wine vinegar over the vegetables, stir and leave to steep for 7-10 minutes while you prepare the other ingredients.
Step 4: prepare the eggs.
Boil chicken eggs hard-boiled, enough for this 10-12 minutes. Then they need to be cooled by sharply lowering them into cold water. Wait until the eggs have cooled completely before removing them from the water and peeling them. Once the ingredients are cooked, cooled and peeled, cut them into cubes.
Step 5: Prepare the radishes.
Wash the radishes, wipe them, cut off the ends on both sides and cut into thin semicircles or strips.
Step 6: prepare the sausage.
Peel the boiled sausage from the skin and cut into small pieces of any size.
If you want to use sausages for cooking, you must first boil them, removing the casing.
Step 7: prepare green onions and dill.
Rinse green onions and dill thoroughly with warm water and shake off. Place on a cutting board and cut into very small pieces.
Step 8: mix the ingredients.
Now return to the cucumbers and beets, drain them of excess juice and vinegar. Then add eggs, radishes, sausage and green onions with dill to the same plate, pepper to taste, salt and season with chilled kefir. That's all, all that remains is to serve the refreshing summer soup to the table.
Step 9: serve kefir soup.
Serve kefir soup in portioned bowls, and it is advisable to garnish each serving with slices of eggs and sprigs of fresh dill, so that not only the taste of the dish, but also its appearance will make you ready for the meal.
Bon appetit!
I love a sharper taste and therefore often add strong mustard to various salads with kefir.
Often, not only beetroot, but also its tops are added to this summer salad. After all, both the tops and roots of this vegetable are useful, so don’t deny yourself the pleasure of enjoying them.
If you prepare the salad in advance, do not season it immediately, but only before serving. In general, store it in the same way as okroshka, the salad itself separately and kefir separately, mixing only shortly before starting the meal.
Add or subtract ingredients to customize the soup to suit your preferences. For example, you can safely add boiled potatoes and carrots.
A refreshing cold soup - beetroot soup with kefir, just what you need on a hot day. Easy and nutritious!
Kholodnik with kefir - a wonderful summer first course
- Kefir (0.05 – 1% fat) – 1.5 l.
- Boiled chilled water – 0.5 - 1 l
- Eggs – 6-7 pcs.
- Cucumbers – 3 pcs.
- Beets – 2 pcs.
- Radishes – 15-20 pcs. (optional)
- Green onions – bunch
- Parsley or dill - a bunch
- Salt - to taste.
Bake the beets in the oven at 200 degrees for about an hour. Baking time depends on the size of the beets. Set aside the finished beets to cool. Boil the eggs hard. Cool under cold water. Peel the eggs and beets.
Cut all vegetables and eggs into strips. Finely chop the greens. Mix everything in a tureen or saucepan.
Fill with cold kefir. Salt to taste.
Stir and add water if the cold mixture is very thick. If the kefir was liquid, then you don’t need to add water.
Pour the cooler into plates. Decorate with egg halves and herbs. The kefir refrigerator is ready! Bon appetit!
Recipe 2: Belarusian cold beet soup with kefir
Beetroot kholodnik is one of the best refreshing dishes of Belarusian cuisine. There are many recipes for this summer soup, but beets are a mandatory ingredient in any of them.
Our step-by-step recipe with photos was no exception in this sense. We suggest preparing cold soup from beets, sorrel, kefir, onions, chicken eggs and fresh cucumber. The result is a very tasty, dietary, light soup that is perfectly refreshing in the heat.
At home, you can prepare such a cold dish easily and quickly. Despite the simplicity of the products and their ease on the stomach, the dish turns out to be quite satisfying. So with its help you will not only refresh yourself, but also satisfy your hunger. In addition, beetroot soup 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 pcs
- onion - 1 piece
- cucumbers - 3 pcs.
- 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 minutes). Then take it out, let it cool and clean it.
Boil hard-boiled chicken eggs (5-7 minutes). After this, drain the water, pour cold water over the eggs, cool and peel them.
Wash the sorrel under running water, dry it with a paper towel and chop it.
Simmer the sorrel 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 rub it with salt so that it releases its juice and becomes less caustic.
Combine all the ingredients and pour kefir into this mixture. Salt and sugar to taste ( if the beets are very sweet, you don’t need to add sugar). Then mix everything again until smooth. If desired, put a little sour cream in a serving plate and sprinkle the cold pan with herbs.
Recipe 3: how to prepare beet cold soup with kefir
There is one wonderful recipe in Belarusian cuisine. It is called holodnik or khladnik - it 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, but even in winter, sometimes you want to cool down and feel the taste of summer.
This recipe used sausages, but they can easily be replaced with boiled sausage, boiled meat or chicken. The taste will not suffer from this, and the dish will become more healthy and dietary.
Belarusian kholodnik with beets on kefir - recipe of the day.
- beets 2 pcs.,
- potatoes 2 - 3 pcs.,
- egg 2 - 3 pcs.,
- cucumber 1 large or 2 small,
- beef sausages 2 pcs.,
- a bunch of greenery,
- kefir 1% 1 l,
- fermented milk drink tan or ayran 1 l.
The sausages must be placed in water, boiled until tender and cooled. After this, 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 mash the cucumber.
You should hard boil the eggs in advance. Let them cool and cut into medium cubes.
We also boil the potatoes in their jackets in advance, cool and cut them in the same way as all the previous ingredients.
We do the same with beets.
Place all chopped products in a pan of suitable container.
This recipe uses fermented milk drinks, but there are options for preparing kholodnik with the addition of kvass, beet broth or plain water. In a cold brew based on water or broth, you should add sour cream and more spices to improve the taste.
Pour in kefir and tan.
Salt and pepper to taste, mix everything thoroughly. Before serving, put the soup in the refrigerator for a couple of hours so that it has time to cool. That's it, the dish is ready, you can serve!
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 your appetite, you want to eat a bowl and then ask for more! It is best served with a slice of rye bread.
Recipe 4: cold kefir soup with beets
The main difference between kholodnik and 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 trying to improve their weight and figure. The ingredients that make up this first dish are quite affordable 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 them on a coarse grater.
Remove the shell from the egg and finely chop it (if desired, you can grate it).
Cut the pickled cucumbers into small cubes and add to the beets and eggs.
Pour chilled kefir over the crushed ingredients and add black pepper to taste.
Mix thoroughly, remembering to taste for salt, and add salt to the soup if necessary.
Leave the refrigerator for half an hour in a cold place so that it cools and brews. Garnish with half an egg and diced green onions and serve the cold soup immediately.
Recipe 5: beet cold soup 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 soup, which I cooked not only with beet broth, but also with meat broth, and seasoned 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 soup with kefir: first of all, boil the necessary ingredients.
So, wash the meat, add water, add salt, put it on the stove and cook the meat broth.
Peel the beets, cut them into cubes about 8-10 mm in size, put them in a saucepan, pour water, salt, add vinegar and boil the beet broth. Vinegar is necessary to preserve the bright, rich color of beets. You can replace vinegar with lemon juice.
Wash the potatoes and boil them in their skins.
Boil the eggs hard.
After all products are prepared, they should be completely cooled. Therefore, I recommend that the preparation processes described above be done in advance, for example, in the evening. So, peel and cut the cooled eggs.
Peel the potatoes and also cut them.
Remove the meat from the broth and cut it like the previous products.
Wash the cucumbers, green onions and dill under running water, then chop them. Cucumbers - cubes.
Green onions - chop.
Dill - chop.
Place all prepared products in a saucepan of suitable volume (approximately 5.5 liters), and add the boiled beets along with the beet broth.
Fill everything with broth. It is advisable to do this through filtration so that the fat that collects on the surface of the broth does not end up in the beetroot.
And fill all the products with kefir.
Adjust the taste of beetroot with salt and add citric acid. Leave the dish to steep and cool in the refrigerator for about 30 minutes. After that, cold beetroot soup with kefir can be served.
Recipe 6: cold kefir beetroot soup (with photo)
Cooking cold beet soup with 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 optional.
Pre-cook the whole beets. Young root vegetables are ideal. Then the beetroot soup turns out to be very tasty and truly summery. So, after cooking, cool and clean the beets. Grate it on a coarse grater.
Cut the cucumbers into thin strips or cubes. We send it to the beets. I usually peel cucumbers to get rid of the rough skin.
Wash green onions and dill. Chop finely. Add to the container with the beets and cucumbers. You can also use other favorite greens in the beetroot recipe.
Cut hard-boiled eggs using an egg slicer or knife. Combine with the rest of the ingredients.
Pour chilled kefir over everything. Salt to taste. If necessary, add cold boiled water in a small amount. I also like to add mustard to the cold brew. The result is a rich, spicy taste.
The finished beet soup with kefir remains to be placed in the refrigerator for complete cooling. Serve this first course cold.
When serving, you can decorate the beetroot soup in a plate with a slice of boiled egg. You can also use quail eggs instead of chicken eggs.
Recipe 7: Summer cold beet soup (step-by-step photos)
In addition to the fact that cold soups are great for lunch in the summer, they also quench your thirst, because they are prepared with kefir or other liquid dairy product. Kholodnik made from beets has a colorful color, juicy taste and is prepared so simply that even a schoolchild can handle its creation. For this dish, it is best not to boil beets, but to bake them - the color will remain in the vegetable, and when cooked, all the color of the beets “transfers” to the broth. Often, fresh cucumbers are added to the dish, but you can replace them with stalk celery, but you cannot replace radishes - they are a key product, but you can change the variety of this vegetable from regular French to watermelon radishes.
- 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 the potatoes and beets in advance for 25 minutes, and then cool sharply for 10 minutes, placing them in ice water. Then we peel the peel from the potato tuber and the 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 chop them along with the potatoes.
Pour the washed and chopped pieces of stem celery into a container.
Peel the watermelon radish from the top layer of peel, rinse it and cut it into round plates, and then into small slices and add it to the container. The juiciest and sweetest part of the vegetable is its core.
Boil the chicken eggs for 15 minutes in advance, cool them sharply in ice water and after 5 minutes peel off the shells. Wash and cut into medium cubes, adding to the rest of the chopped ingredients.
Grate the boiled beets on a fine grater directly into the container.
Fill all the cuts with kefir of any fat content. Substitute another liquid dairy product if desired. Wash the greens and green onion stalks, chop them and add them to the refrigerator. 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 beet soup with kefir
- Kefir – 1 liter (the fat content of the product tastes, 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
- Small radish – 8-10 heads
- Sugar
Boil eggs in their shells, potatoes in their skins, and peeled beets. And don’t rush to drain the beet broth; perhaps you will use it to dilute the beetroot broth. After cooking, peel and chop the food: eggs, potatoes and cucumbers into small cubes.
Chop the onion and grate the beets and radishes through a coarse grater.
Combine everything together in a suitable deep cup and season the vegetable crumble with sugar and salt. Add finely chopped dill and pour in kefir. But, for those who cannot tolerate dairy, you can season the vegetables with chilled beetroot broth. In this case, when serving the dish, you can put a thin slice of lemon and a slice of egg in it. Note: the volume of decoction for these ingredients is liter.
Recipe 9: beetroot soup 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 essential microelements and vitamins. This vegetable is recommended to be consumed as a preventive measure for many diseases, and is also prescribed to 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 the prepared container. The fat content of the fermented milk product depends on what consistency of the dish you prefer. If you like thin soup, then take 1.5%.
Gently grate the beets on a coarse grater. Try not to press too hard on the vegetable, otherwise it will turn into mush. By the way, you can use not only a boiled product, but also a baked one, so use the option that you like best. Place the chopped root vegetable in 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. Add to soup.
Take a bunch of dill, rinse in cold water, cut off the stems and finely chop. Chop the green onions and put everything in a bowl of soup. Preferably use fresh herbs.
The dish remains to be peppered and salted to taste. Pour into portioned plates and add half a boiled egg to each of them.
Recipe 10: Kholodnik made from pickled beets and kefir
Beet soup with kefir is an ideal dish for the summer. It cooks very quickly and lasts a long time in the refrigerator. This is a great way to lose extra pounds and quickly tone yourself up. The good thing about the soup is that it is very filling, despite the abundance of vegetables in it, but not high in calories.
You can eat a lot of it and it makes you happy! 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 or more.
In the summer, all products for preparing cold water are taken fresh from the garden or purchased at the market. Including kefir, a modest part of the family budget is spent on everything. Even the most novice cook can cope with preparing beet soup.
- 4 liters of kefir;
- 1 liter of water;
- Salt;
- Pickled beets 2 jars;
- 10 cucumbers;
- A large bunch of dill;
- Green onions 300 grams;
- Radish 200 grams.
The quantity of products is calculated for a five-liter pan. Before cooking, wash and trim all vegetables.
First of all, finely chop the onion. Pour into a saucepan.
Then cut the cucumbers into strips. Make the strips thin. The thinner it is, the tastier it is to eat. Slice the radishes. Cut into small, thin slices.
Place all the vegetables in the pan. Pour the marinade with pickled beets from the jar there. Add salt. Stir and pour in chilled kefir.
Let it brew in the cold. The next day, the soup will become even tastier.
Pour into a plate. Decorate with boiled egg and dill. Serve with boiled or baked potatoes. It turns out to be a very tasty, summer-cold soup!
Summer is the season for cold soups. In the heat, when the asphalt is hot outside and the kitchen is too stuffy to stand at the stove for a long time, it’s time to prepare light stews with vegetables and dairy products that are refreshing and do not burden the body with heavy foods and extra calories. For example, cold soup with cucumber and kefir, which will satisfy hunger and saturate the body with vitamins, and is also good for digestion and low in calories, that is, suitable for a menu for those losing weight.
The good thing about the kefir soup recipe is that you just need to chop a couple of ingredients, season it and let it brew. After literally 1 hour, you can enjoy a light and very tasty dish, cold, with the aroma of cucumber and fresh herbs. Help yourself!
Ingredients
- kefir 0.5 l
- ice water 0.5 tbsp.
- cucumber 1 pc.
- salt to taste
- dill 0.5 bunch
- green onions 0.5 bunch.
- mint 5-6 leaves optional
How to make kefir soup with cucumber
For greater satiety, you can separately serve a hard-boiled egg or toast, lightly dried in a toaster. Bon appetit!
On a note
There are no strict restrictions in preparing cold soup. Just like okroshka, you can add whatever you like to it. For example, if you add a clove of garlic, it will give the soup a Caucasian flavor, and if you add a handful of raisins and oven-dried nuts, it will give you a richness and a sweetish taste, like in oriental cuisine.
