Chilled Beet Soup with Tofu, Potatoes, Egg & Cilantro

Creamy, fresh, and full of summer flavor — this chilled soup is perfect for hot days and makes a satisfying light lunch.

Ingredients:

• 2 medium beets
• 1 cucumber
• 2 small potatoes
• 100 g tofu (plain or smoked)
• 2 boiled eggs
• 400 ml kefir (or plain unsweetened yogurt)
• 100 ml cold water (optional, for a thinner consistency)
• 1 bunch fresh cilantro
• Salt and pepper to taste
• A splash of lemon juice or vinegar (for brightness)

Instructions:

1. Boil the beets and potatoes until tender, then let them cool. Grate the beets using a coarse grater. Dice the potatoes.
2. Grate the cucumber using the same coarse grater.
3. Cut the tofu into small cubes. For extra flavor, lightly pan-fry it if desired.
4. Finely chop the cilantro.
5. In a large bowl, combine the kefir and water. Add the grated beets, cucumber, diced potatoes, tofu, and chopped cilantro. Season with salt, pepper, and a splash of lemon juice or vinegar.
6. Mix everything well and chill in the refrigerator for at least 30 minutes.
7. Serve cold with half a boiled egg in each bowl.