A Biotiful twist on typical Russian soup

Cool and refreshing summer soup

Kefir is a cultured Dairy drink make with live Kefir cultures, and it originated in the Caucasus mountains over 2,000 years ago. Since then, it’s been a dietary staple in the region. If you’re new to Kefir, you can learn all about Kefir here.

This recipe for a summer soup using beetroot and Kefir is more typical of Russian cuisine, where Biotiful founder, Natasha, is from. And while it’s a little different to our usual cuisine here in the UK, we think you’ll agree that’s what makes this recipe a great alternative to the typical summer salad.

The beetroot is rich in fibre, which can support a healthy gut as well as bowel function. You can learn more about gut health here.

Traditionally this summer soup is also served with cooled, boiled eggs. But we also enjoy it with a hearty slice of rye bread or crusty loaf.


  • 500ml Biotiful Kefir
  • 5-6 medium sized fresh beetroots
  • 1 tbsp. lemon juice
  • Fresh dill, or chives, finely chopped
  • ½ cucumber, peeled, very finely sliced
  • 4 radishes, very finely sliced
  • 2 hard-boiled eggs, cooled, peeled
  • Sea salt and black pepper
  • First wash, boil and grate the beetroot.
  • Combine the cooled beetroot with the Kefir, lemon juice and salt and pepper.
  • To serve, stir through some finely chopped fresh dill and garnish the soup with cucumber and radish.

Serves 2

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