I Can Eat This Soup All Summer Long! So Delicious You’ll Cook It Every Week!

I Can Eat This Soup All Summer Long

Summer’s soaring temperatures call for cool and refreshing dishes that are both easy to prepare and satisfying to eat. This beet and cucumber soup fits the bill perfectly! Its mix of bright, fresh flavors and a chilled temperature make it an ideal dish to keep you cool and nourished all summer long. In this article, we’ll explore how to make this delightful soup, its health benefits, and some serving suggestions to make the most of it.

Ingredients

  • 2 boiled beets: These bring a deep, rich color and natural sweetness to the soup.
  • Lemon juice (2 tbsp): Adds a zesty touch to balance out the flavors.
  • 4 fresh cucumbers: Provide a cool, refreshing crunch.
  • 3 boiled eggs: Offer a hearty, protein-packed texture.
  • A bunch of green onions: Adds a sharp, fresh flavor.
  • Bunch of dill: Provides an aromatic, herby touch.
  • Kefir or yogurt (900 ml): Gives the soup a creamy, tangy base.
  • Water (300 ml): Thins out the soup for the perfect consistency.
  • American mustard (1-2 tbsp): Adds a delicate, tangy flavor.
  • Salt and ground black pepper: To taste, for seasoning.

Instructions

  1. Prepare the beets: Grate the boiled beets on a fine or medium grater. Place them in a large pot.
  2. Add lemon juice: Mix the lemon juice with the grated beets.
  3. Prepare the cucumbers: Grate the fresh cucumbers with a coarse grater or chop them finely. Add them to the pot.
  4. Prepare the eggs: Grate or chop the boiled eggs and add them to the pot.
  5. Chop the green onions: Finely chop the green onions and transfer them to the pot.
  6. Mash the dill: Finely chop the dill, place it in a mortar, sprinkle with salt, and mash it to release its juice. Transfer it to the pot.
  7. Add liquids: Pour cold kefir or yogurt into the pot, followed by the water.
  8. Season and mix: Season with salt, ground black pepper, and American mustard to taste. Mix everything well.
  9. Chill and serve: Chill the soup in the fridge for a few hours before serving for the best experience.
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Tips and Variations
  • Use fresh ingredients: For the best flavor, make sure your cucumbers and beets are fresh.
  • Customize the soup: Add more herbs such as parsley or chives for extra flavor.
  • Adjust the consistency: Add more water or kefir for a thinner soup, or use less for a thicker one.
Health Benefits
  • Nutrient-rich: Beets and cucumbers are packed with essential vitamins and minerals.
  • Hydrating: The high water content in cucumbers helps keep you hydrated.
  • Protein boost: Boiled eggs provide a good source of protein.
Serving Suggestions
  • Top with fresh herbs: Garnish the soup with extra dill or parsley for an added burst of flavor.
  • Pair with bread: Serve the soup with a slice of crusty bread for a satisfying meal.
  • Add a dollop of sour cream: For an extra creamy touch, add a small spoonful of sour cream on top.
Storage and Leftovers
  • Refrigerate leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
  • Stir before serving: Give the soup a good stir before serving leftovers as the ingredients may settle.
Conclusion
  • This cool beet and cucumber soup is a summer favorite you’ll want to make again and again. With its refreshing flavors, creamy texture, and nutrient-packed ingredients, it’s the perfect dish for those hot days when you want a light meal. Enjoy it as a starter, a side, or a main dish with your favorite accompaniments.