Beetroot Kefir Soup with Baked Potatoes

Add the juice of half a lemon and 1-2 teaspoons of sugar to the grated beets. Mix well and let stand for 10 minutes.
Crack 5-6 eggs into a separate pot and cover with boiling water. Add 1 tablespoon of salt. Boil for 10 minutes after the water begins to boil. Once the eggs are cooked, let them cool and then slice them.
Peel and dice the cucumbers.
Chop the green onions and fresh dill.
Place the grated beets, sliced ​​eggs, diced cucumbers, chopped green onions, and dill in a large bowl.
Add 1 teaspoon of mustard, 1 liter of kefir or yogurt, and 2-3 cups of water. Mix well and season with salt to taste.
Refrigerate the soup for 1-2 hours to chill.
Prepare the baked potatoes:
Wash and prick the potatoes. Microwave for 10 minutes until partially cooked.
Cut the potatoes into wedges.
In a bowl, mix sweet paprika, garlic granules, and salt with vegetable oil to create a flavorful oil.
Brush the potato wedges with the flavorful oil.
Preheat the oven to 180°C (350°F). Place the potato wedges on a baking sheet and bake for about 20-25 minutes, until golden brown.
Serving:
Serve the chilled beetroot kefir soup in bowls.
Serve the baked potatoes with a dollop of sour cream for dipping.
Serving suggestions:
Enjoy the soup cold as a refreshing meal, especially on warm days.
Pair the baked potatoes with additional dips like ketchup or a spicy mayo.
Cooking Tips:
Make sure the beets are fully cooked before grating them to give the soup a smoother texture.
Adjust the seasoning of the soup to your liking; adding more lemon juice can enhance the flavor.
For crispier potatoes, bake them on a wire rack over a baking sheet.
Nutritional Benefits:
Beets: Rich in antioxidants, vitamins, and minerals.
Kefir/Yogurt: Provides probiotics, calcium, and protein.
Eggs: A great source of protein and important nutrients.
Potatoes: High in potassium and fiber, especially with the skin on.
Nutrition Information:
This dish is vegetarian.
It can be made gluten-free by ensuring all added ingredients (like mustard) are gluten-free.
For a dairy-free version, use plant-based yogurt.
Why you'll love this recipe:
Refreshing and nutritious: The combination of beets and kefir is not only refreshing but also packed with nutrients.
Versatile: This dish can be served as a light lunch or as a starter to a larger meal.
Easy to prepare: Simple ingredients and straightforward steps make this recipe accessible to everyone.
Finishing touch:
This beetroot kefir soup with baked potatoes is a perfect blend of flavors and textures. The soup is refreshing and spicy, while the potatoes add a comforting, savory touch to the meal. This dish is easy to prepare and packed with nutrients. It's sure to become a favorite. Enjoy this delicious and nutritious meal!