Cold yogurt and beetroot soup

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

Ingredients

• 400 g yogurt
• 2 young beets
• 3 medium lightly salted cucumbers
• 1 head of salted garlic
• 1 small bunch of dill
• mineral water with gas
• Borodino bread for serving

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.