Cold beetroot soup

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  • 1 jar of pickled beetroot (0,5 l)
  • 2 small fresh cucumbers
  • 1 bunch dill
  • 1 bunch chives
  • 1 l kefir
  • 1 tsp mustard
  • Salt to taste
  • Pepper to taste
  • Boiled eggs of choice for serving


  1. Cut the cucumbers into small strips.
  2. Chop the cucumbers thoroughly.
  3. Cut the radishes into pieces as large as the cucumbers.
  4. If sausage is used, it shall also be cut into pieces as large as the vegetables.
  5. Pour the kefir over everything and mix.
  6. Add salt and pepper to taste. Add a tablespoon of vinegar to enhance the flavour. Place everything in the fridge for 20 minutes to infuse. Let it taste good!