In hot weather, I only make this beetroot soup with kefir: it’s more refreshing than okroshka and disappears from the table in minutes

When it’s hot outside and you don’t feel like standing over the stove for long, this cold beetroot soup is a real lifesaver. It’s light, bright, refreshing, and so delicious that I make it almost every other day in the summer. Just open the fridge, pour a bowl, and within minutes you’ll feel the pleasant coolness.

I especially love how simple the recipe is. No complicated ingredients or long preparation time: just beets, fresh cucumbers, herbs, eggs, and kefir—and you’ll be enjoying the perfect summer lunch in no time.

## Ingredients

* 4 small beets;
* 2-3 large fresh cucumbers;
* 6 boiled eggs;
* 1 bunch of green onions (about 100 g);
* 50 g parsley;
* 50 g dill;
* 4 tbsp sour cream;
* 800-900 ml kefir with 2.5% fat content;
* 1.1-1.3 l cold still mineral or filtered water;
* mustard – to taste;
* salt;
* a pinch of sugar;