Cold Beetroot Soup

Name: Cold Beetroot Soup
Prep time: 15 min
Total time: 1 d
Yield: 4
Ingredients: Beetroots: 500 g; Water: 1 L; Yogurt: 300 mL; Cucumber: 1; Reddish: 4; Freshly squeezed juice from 1 lemon; Chopped chives/parsley; Salt and Pepper; Hard-boiled eggs: 4

Perfect for hot summer days

1 day
Serves 4
Easy

Ingredients

500 g Beetroots
1 L Water
if using fresh beetroot
300 mL Yogurt
sour cream, kefir
1 Cucumber
4 Reddish
Freshly squeezed juice from 1 lemon
Chopped chives/parsley
Salt and Pepper
4 Hard-boiled eggs

Directions

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Steps

1 Done	Preparation: If using fresh beetroot: Wash the beetroots well. Do not peel them. Chop the stalks. Put the beetroots into a sauce pan and cover it with water. Add a tsp od salt. Bring to boil, cover with lid, lower the temperature and cook for about 1 h. Cool the beetroots. Peel and grate them.
2 Done	If using cooked beetroots: Grate the beetroots.
3 Done	In a bowl, mix the chopped cucumber, sliced reddish and yogurt. Add the grated beetroots.
4 Done	If you want a smooth soup use a blender.
5 Done	Add the spices and lemon juice. Chill for a few hours or overnight.
6 Done	Serving: Divide into bowls. To each bowl, add one hard-boiled egg cut into 4 pieces. Decorate with grated cucumber, and sprinkle some olive oil.