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Cold Beetroot Soup

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Ingredients

Adjust Servings:
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

Cold Beetroot Soup

Perfect for hot summer days

  • 1 day
  • Serves 4
  • Easy

Ingredients

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.

yvone

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sweet tooth. Uses salt excessively.

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