Coolers often do on summer days-who likes hot soup when from the sky pours heat.I eat soup with beetroot as a hot dish(served without the cucumber) or cold(with cucumber).

• 4-5 young beetroot
• a bunch of baby mixed vegetables
• 3 mugs of kephir or yogur
• 1/2 mug of sour cream
• cucumber
• chopped dill
• chopped chives
• 2 hard-boiled eggs
• 2 cloves of garlic
• salt,pepper
• 
  

We wash the vegetables and cut into slices,throw into large pot and pour water.
Peel beetroot and grate on a grater with coarse mash and straight into the pot.
You can add a bay leaf,a few grains of allspice and cook for 15 minutes.
Decoction prepared sieve and add kephir and sour cream,season to taste.
Part of the beet and veggies from broth you can add to soup.
We can already eat hot soup with sliced into quarters eggs,decorated with dill and chives.
When it is hot put the soup in the fridge,chill before serving,add eggs,chives,dill and cut a cucumber.

What to do with the rest of the grated beets?
Put in the jar and put in the fridge-you can always eat a salad for the other lunch.