When Shelves Go Empty, These Soup Cubes Will Save You. 2 Years of Food for Pennies.

Ingredients

• 2 large Beets (fully boiled, then coarsely grated)
• 1 medium Lemon (fresh, juiced)
• 3 pieces Gherkins (cornichons) (diced very small)
• 3 large Eggs (hard‑boiled then finely grated)
• 32 oz Plain Kefir (or Yogurt) (full‑fat, plain)
• 9 oz Carbonated Mineral Water (naturally carbonated)
• 1 tbsp Himalayan Pink Salt (for crushing onions; additional 1 tsp added later)
• 1 tsp Black Pepper (ground)
• 2 tbsp French Mustard (smooth, classic French style)
• 1 bunch Green Onions (finely chopped)
• 1 handful Fresh Dill (chopped, sprinkled on top of each container)
• 0.5 large egg Extra Boiled Egg (for garnish) (hard‑boiled, sliced)

Instructions

1. Boil Beets

   Place the two large beets in a large pot, cover with water, bring to a boil, then simmer until tender, about 30 minutes. Drain and let cool.

   Time: PT30M

   Temperature: 212°F

2. Grate Boiled Beets

   Using a coarse grater, grate the boiled beets directly into a large mixing bowl to retain a satisfying texture.

   Time: PT5M

3. Add Lemon Juice

   Squeeze the juice of one fresh lemon over the grated beets and mix thoroughly.

   Time: PT2M

4. Acidic Rest

   Let the beet mixture sit untouched for exactly 15 minutes. This locks in color and flavor.

   Time: PT15M

5. Dice Gherkins

   Dice three gherkins into very small cubes and add them to the beet mixture.

   Time: PT5M

6. Hard‑Boil Eggs

   Place three eggs in a pot, cover with water, bring to a boil, turn off heat and let sit 10 minutes. Cool in ice water, peel, and set aside.

   Time: PT10M

   Temperature: 212°F

7. Grate Hard‑Boiled Eggs

   Finely grate the peeled eggs into the bowl; the yolks will melt into the soup base.

   Time: PT5M

8. Incorporate Fermented Dairy and Carbonation

   Pour 32 oz plain kefir (or yogurt) and 9 oz carbonated mineral water into the bowl. Stir gently until the vibrant pink color fully develops.

   Time: PT2M

9. Flavor Marination

   Cover the bowl and let the soup base rest for 30 minutes so the acidity softens the vegetables and flavors meld.

   Time: PT30M

10. Chop and Crush Onions

    Finely chop a bunch of green onions, add a large spoonful of Himalayan pink salt, then crush the mixture with a muddler or spoon until juices are released.

    Time: PT7M

11. Combine Onion Paste and Seasonings

    Scrape the salted onion paste into the soup, stir, then add 1 tsp black pepper, 1 tsp additional salt, and 2 tbsp French mustard. Mix well.

    Time: PT4M

12. Portion and Top with Dill

    Pour the mixture into freezer‑safe containers, leaving a small headspace. Sprinkle a generous layer of chopped fresh dill on top of each container (do not stir).

    Time: PT5M

13. Freeze Soup Blocks

    Place the containers in a freezer set to 0°F or lower. Freeze undisturbed for 3–4 hours until solid like a rock.

    Time: PT3H30M

    Temperature: 0°F

14. Portion and Bag for Storage

    Remove the frozen block, use a knife to cut it into six equal pieces (two pieces equal one serving). Place two pieces into a heavy‑duty Ziploc bag, squeeze out air, seal, label, and return to the freezer.

    Time: PT5M

15. Serve Cold

    When ready to eat, place two frozen cubes in a bowl and let them naturally thaw into a slushy texture (5–7 minutes). Top with half a boiled egg. Serve ice‑cold; do not heat.

    Time: PT7M

Nutrition Facts

Calories

85

Protein

8 g

Carbohydrates

6 g

Fat

4 g

Fiber

1 g