Summer beetroot soup

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Serves: 4

By icannotfly



  • 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)


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

Handy Hint

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.

Additional Information

  • Soup

  • Summer

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

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