Chilled beetroot and yoghurt soup
Smooth chilled beetroot soup with yoghurt, lemon and dill.
Active time10 min
CookingNo cooking
Total1 h 15 minResting : 1 h
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Ingredients
- 10 g dill
- 500 g cooked beetroot
- 200 g plain yoghurt
- 200 ml water
- 30 ml lemon juice
Preparation
Peel the beetroot if necessary and cut into pieces. Blend with the yoghurt, lemon juice and water until smooth. Refrigerate for one hour.
500 g cooked beetroot200 g plain yoghurt200 ml water30 ml lemon juice- knife
- blender
Wash and finely chop the dill, then sprinkle it over the soup when serving.
10 g dill- knife
- bowls
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration