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cold beetroot soup

4 portions


3 medium-sized boiled beetroot
1 cucumber peeled and without seeds
1 dl kefir (Turkish yoghurt)
1 egg
1 dl sour cream
A few drops of lemon juice
1 bunch of finely chopped dill


Cut the beetroot into pieces and put them in the blender together with the kefir
Blend into a smooth mixture
Stir in the lemon juice and diced cucumber
Cover the blender with plastic foil and put in the fridge for at least 4 hours
Take the soup out of the refrigerator half an hour before serving
Serve the soup in nice bowls and garnish with a spoonful of sour cream and finely chopped dill


Add a splash of vodka


Blender BL 3890