Cream beetroot soup with yogurt
2 servings
60 minutes
Beetroot cream soup with yogurt is a delicate and sophisticated cold soup inspired by Italian cuisine. Its deep ruby color, thanks to the beetroot, captivates at first glance, while the taste combines the light sweetness of root vegetables with the refreshing tartness of natural yogurt. Legend has it that such dishes arose from the desire to make classic soups lighter and more refined. Potatoes provide a creamy texture, while fresh cucumbers and herbs add a touch of freshness. It’s an ideal option for a summer lunch, especially when paired with crispy bread or croutons. Serving with slices of boiled egg and green onions not only decorates the dish but also adds zest to it. Beetroot cream soup refreshes, nourishes, and delights with its simplicity of preparation.
1
Boil beetroot and potatoes, hard-boil the egg, cool everything well, and peel.
- Beet: 1 piece
- Potato: 1 piece
- Chicken egg: 1 piece
2
Blend the beetroot, potato, and cucumber; if desired, you can strain it through a sieve.
- Beet: 1 piece
- Potato: 1 piece
- Cucumbers: 1 piece
3
Salt the prepared puree, place it on a plate, and pour yogurt over it.
- Natural yoghurt: 500 g
4
Garnish with greens, onions, and slices of eggs.
- Green: to taste
- Green onions: to taste
- Chicken egg: 1 piece