Cooler on Kefir, with Beets and Sausage
by Editorial Staff
A kefir cooler, with beets, sausages, fresh cucumbers, potatoes, and boiled eggs, is great for lunch in the summer heat. Pleasant taste, freshness, and coolness are the qualities inherent in this dish. Prepare a bright and refreshing fridge, add ice cubes, and hot weather will no longer be a problem for you!
Servings: 7
Ingredients
- Beets – 250 g
- Boiled sausage – 230 g
- Cucumbers – 200 g
- Potatoes – 350 g
- Eggs – 3 pcs.
- Green onions – 20 g
- Fresh dill – 20 g
- Fresh parsley – 15 g
- Salt to taste
- Ground black pepper – to taste
- Kefir – 1 l
- Mineral water – 500 ml
Directions
- Essential products.
- Fill the potatoes in a saucepan with water (so that the water covers the potatoes) and boil for 20-25 minutes, until tender. Remove the finished potatoes from the broth and leave to cool.
- Pour the beets in a saucepan with water and boil for about 1 hour, until tender. Remove the finished beets from the water and leave them to cool.
- Pour the eggs in a saucepan with water and boil them hard (10 minutes after boiling), then cool them in cold water.
- Peel the cooled potatoes and rub on a coarse grater or knead with a crush in mashed potatoes. Cut the cucumbers into cubes and add to the potatoes. Cut the sausage into cubes and add to the saucepan. Peel the eggs, cut into cubes, and add to the rest of the ingredients.
- Finely chop the green onions, parsley, and dill. A little greenery can be left to decorate the finished dish. Add greens to the rest of the ingredients. We also add black ground pepper. We mix everything.
- Peel the beets, rub them on a medium grater, and put them in a separate bowl. Pour kefir into the beets. Following the kefir, pour in mineral water and salt to taste.
- Put a mixture of vegetables, eggs, and sausages on a serving plate.
- Add the beet filling. We mix everything. Add 1-2 ice cubes and the remaining herbs to each serving.
Enjoy your meal!
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