Kefir Kommunity

Now that the sun is finally starting to break through the clouds here in Chicago, we cannot wait to start dining alfresco and enjoying summer’s bounty of ripe fruits and veggies. (PS You know you’ve been living in the Windy City too long when you wear shorts and a tank top on the first April day the thermometer hits 55 degrees!) Here’s a perfect, borscht-esque recipe to kick off your outdoor summer eating plans: Cold beet soup with kefir, cucumbers, dill and egg.

• Beets, boiled or baked, grated - 1 large or 2 small
• Cucumbers, chopped into 1/2 inch cubes - 2 small
• Eggs, boiled, chopped - 4
• Dill, finely chopped - 4 tablespoons or more to taste
• Green onion, chopped - 2 (optional)
• Radishes, chopped - 5 (optional)
• Lifeway plain nonfat kefir – about ¾ of a large bottle (more if you like a thinner soup)
• Salt to taste