Cold yogurt and beetroot soup

soups 961 Last Update: Jul 09, 2021 Created: Jul 09, 2021 0 0 0
Cold yogurt and beetroot soup
  • Serves: -
  • Prepare Time: 2 h
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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A cross between okroshka and beetroot - a simple and healthy cold soup for hot summer days.

Ingredients

Directions

  1. Wash the beets with a brush, wrap them individually in foil and bake in an oven preheated to 200 ° C until soft, about 45 minutes. Pour cold water, peel and cut into small cubes.
  2. Peel the cucumbers, if necessary, from the tough skin, cut into cubes the same size as the beets. Peel the garlic. Chop the dill and salted garlic finely, mix with the beets and cucumbers. Put vegetables in a saucepan or bowl, cover with yogurt, salt and pepper, stir and refrigerate for 2–4 hours. Dilute the soup with ice-cold soda water to the desired thickness before serving. Serve with Borodino bread.

Cold yogurt and beetroot soup



  • Serves: -
  • Prepare Time: 2 h
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

A cross between okroshka and beetroot - a simple and healthy cold soup for hot summer days.

Ingredients

Directions

  1. Wash the beets with a brush, wrap them individually in foil and bake in an oven preheated to 200 ° C until soft, about 45 minutes. Pour cold water, peel and cut into small cubes.
  2. Peel the cucumbers, if necessary, from the tough skin, cut into cubes the same size as the beets. Peel the garlic. Chop the dill and salted garlic finely, mix with the beets and cucumbers. Put vegetables in a saucepan or bowl, cover with yogurt, salt and pepper, stir and refrigerate for 2–4 hours. Dilute the soup with ice-cold soda water to the desired thickness before serving. Serve with Borodino bread.

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