Cold beetroot soup
Super easy and colorful cold cream soup for hot summer days.

Beetroot - 0,5 kg
Plain yoghourt or curd - 300ml
Cold water 200ml
Salt 1/4 tea spoon
Herbs for decoration

Serving: 4 portions (1,2L of soup)
How to make it

Boil the beets for about 20 min. I prefer doing it in skin, so it's easy to peel it off later. Let it cool down, then peel it.
Puree all the ingredients together. You can puree them straight from the fridge, like that you can serve them right away. Or you can puree them and chill for an hour or two. I like to replace yoghourt and water with kefir which is less thick and is slightly more sour. It blends nicely with beetroot's sweetness. However, both variations are delicious and super easy!
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