Summer beetroot soup

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Serves: 4

By icannotfly

0

Ingredients

  • 500ml natural yoghurt

  • 10-15 radishes

  • 1 handful fresh dill

  • 2 cloves garlic

  • 1 pinch salt and black pepper

  • 1 cucumber

  • 1 egg (optional)

  • 3-4 beetroots (or 500ml beetroot juice)

Method

<ol> <li>Wash, cut and cook the beetroots until soft, let it cool down</li> <li>Grate the cucumber and radishes on the middle sized grater into a bowl.</li> <li>Chop the dill and garlic and add to the bowl.</li> <li>Add grated beetroots or beetroot juice and yoghurt.</li> <li>Mix all together, add some salt and pepper to taste.</li> <li>Served chilled, with or without a hard-boiled egg!</li> </ol>

Handy Hint

<p>I'm using the juice options when I have no time. You could add also some other fresh herbs (depends which one you like). I would say that dill is essential.</p>

Additional Information

  • Nut Free

  • Vegetarian

  • Main Course

  • Summer

  • Soup

  • Low fat

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