Blog

Cold Beet Soup Recipe

Cold Beet Soup

Cold Beet Soup is a perfect way to eat healthy during summer. This Cold Beet Soup recipe is filled with crunchy cucumbers, hard-boiled eggs, sweet beets, and cold creamy kefir. It will keep you full and satisfied!

This is a classic Eastern European recipe, with variations called Holodnik, Svekolnik, Polish Chlodnik, or Saltibarsciai in Lithuania. This classic cold soup is the ultimate in summer dish: cool, creamy, and gently crunchy from cucumbers, with a gorgeous color that makes it even more unforgettable.

Beets
I don’t think they get the appreciation they deserve. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They’re known for their earthy flavor and aroma. In addition to bringing a pop of color to your plate, beets are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties. The most powerful health benefits of beets, I have read about, include their ability to lower blood pressure, improve digestion, and boost athletic performance. They also help in providing relief from macular degeneration, improve blood circulation, aid in skincare, prevent cataract, build immunity, and relieve respiratory problems.

Cold Beet Soup

Kefir
Kefir is high in nutrients and probiotics and it is very beneficial for digestion and gut health. In fact, many people consider it to be more nutritious than yogurt. Read more about health benefits of the potatoes: “9 Evidence-Based Health Benefits of Kefir”.

Tips for best results

– Use red beets to get a classic red color for this Cold Beet Soup (golden beets have different taste).
– Always refrigerate this soup before serving. It doesn’t taste as good when it’s warm.

More Summer Recipes you will Enjoy!
Beet Salad (Vinaigrette)
Cabbage Salad

Potato Salad (No-Mayo)

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Cold Beet Soup Recipe

This delicious and refreshing Cold Beet Soup is packed with nutritious vegetables, like beets, cucumbers, green onions, and dill.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Soup
Cuisine Eastern European, Pollish
Servings 4

Ingredients
  

  • 4 cups kefir (low-fat, plain)
  • 4 cup water
  • 3 large beets (or 6 small beets) (cooked, peeled, and grated)
  • ¼ cup fresh dill (chopped)
  • ½ cup fresh green onion (chopped)
  • 4 hard boiled eggs (soft or hard boiled) (halved)
  • 2 cups English cucumber (unpeeled, chopped)
  • Salt and black pepper to taste

Instructions
 

  • In a pot, combine the kefir, water, dill, and green onion. Season with salt and black pepper to taste.
  • When you are ready, add about two cups of soup into a bowl. Serve cold, topped with chopped cucumbers and boiled eggs.
Keyword beet soup, cold beet soup, soup

Air Fryer Hasselback Potatoes

Air Fryer Hasselback Potatoes

If you are a potato fan like me, you will love this Air Fryer Hasselback Potatoes recipe. Seasoned to perfection, crispy on the outside and soft and creamy on the inside and unique-looking potatoes are the side dish of everyone’s dreams. Plus, it’s way easier to make this fancy side dish than you might think! Essentially baked potatoes but sliced into thin, even segments that create a fanlike shape.

Why are they called Hasselback potatoes?
Hasselback potatoes got their name from the restaurant in Stockholm, Swedish where they were invented. The restaurant was called Hasselbacken and these potatoes were first served there in 1953.

Potatoes
Potatoes contain vitamins and minerals, including vitamin C and potassium. They may provide health benefits, depending on how they are prepared. Read more about health benefits of the potatoes: “Potatoes 101: Nutrition Facts and Health Effects”.

What is the best type of potatoes to use?
I found that using the right kind of potato for this recipe was key. The Russet potato was the best choice because of its starchy flesh and creamy texture. If you choose to leave the skin on, make sure your potatoes are washed well before cooking. I like to leave the skin on because the potato skin has more nutrients than the interior of the potato.

Air Fryer Hasselback Potatoes

More Potato Recipes you will Enjoy!
Air Fryer Baked Potatoes

Easy Skillet Fried Potatoes

Potato Salad (No-Mayo)

Air Fryer Cauliflower Steak

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Air Fryer Hasselback Potatoes

These Air Fryer Hasselback Potatoes become extra-crispy on the outside while their interiors remain creamy and moist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 3

Ingredients
  

  • 3 medium Russet potatoes washed and scrubbed
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Instructions
 

  • Place a potato on a cutting board between two wooden spoons or chopsticks. Nestle a potato between them and, using a sharp knife, slice them into very thin slices. The wooden spoon handles or chopsticks will stop your knife from cutting the potato all the way through. Repeat with remaining potatoes.
  • In a small bowl combine the olive oil, Italian seasoning, garlic powder, salt and black pepper.
  • Place the potatoes at the bottom of your air fryer basket and brush generously with the olive oil mixture all around.
  • Cook the potatoes in a basket style air fryer at 380°F for 20-30 minutes or until the potatoes are tender when pierced with a fork.
Keyword air fryer baked potato, air fryer hasselback potatoes, hasselback potatoes, potatoes

Egg and Avocado Wrap Recipe

Egg and Avocado Wrap

This tasty Egg and Avocado Wrap recipe is loaded with protein and low in calories. Healthy, clean, and delicious, it’s a quick meal that will keep you feeling full and satisfied!

I love incorporating eggs for breakfast and lunch because they are a great source of protein and I love that they keep me full for long time! When I make this wrap, I almost always include lettuce, tomatoes and avocado. Keep in mind that it’s super flexible and doesn’t have to be exact. You can use any vegetables you want. The filling options for your wraps are pretty much endless and you can use whatever you want.

Eggs
Many health professionals now consider eggs a superfood since they are unprocessed and rich in nutrients. Even better, they are budget-friendly, delicious, and have a variety of ways to prepare. Read more about health benefits of eating eggs: “9 Health Benefits of Eating Eggs”.

This Egg and Avocado Wrap recipe is one of my favorite. I make it very often, at least a couple times per week. First, it’s really easy to make. Second, it’s packed with healthy and nutritious ingredients. And the third, it is delicious!

More Recipes you will Enjoy!
Avocado Toast with Egg
Healthier Burritos
Shrimp and Black Bean Quesadillas

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Egg and Avocado Wrap Recipe

If you’re looking for a healthy and delicious meal that’s quick and easy to make, you will love this Egg and Avocado Wrap.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Course Breakfast, lunch
Cuisine American
Servings 1

Ingredients
  

  • 1 medium whole wheat tortilla
  • Handful of lettuce: frisée, butter lettuce, or a mix
  • 2 slices tomato
  • ¼ avocado (sliced)
  • 1 peeled boiled egg (soft or hard boiled) (sliced)
  • 1 teaspoon fresh cilantro (chopped)
  • 1 teaspoon red onion (finely diced)
  • 1 tablespoon salsa
  • Salt and black pepper to taste

Instructions
 

  • Preheat a non-stick pan to medium heat. No butter or oil required. Place tortilla in pan for approximately 30 seconds until slightly golden and tortilla begins to puff. Turn tortilla over, and cook for an additional 30 seconds.
  • Next, lay the tortilla flat on a plate. Add the lettuce, top it with the tomato, avocado, eggs, salt, black pepper, cilantro, red onion, and salsa.
  • Fold it and it is ready to eat!
Keyword avocado wrap, egg and avocado wrap, egg wrap, wrap