The Original Cold Beetroot Soup

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Using water reduces sodium while chicken broth is often less expensive.

Boil the beetroot until tender (not mentioned in the description, inferred from master dish).

Cool the boiled beetroot under cold water and peel the skin off (not mentioned in the description, inferred from master dish).

Grate the cucumber and finely chop the spring onions (as a substitute for garlic and dill).

Blend the cooled beetroot with yogurt until smooth (not mentioned in the description, inferred from master dish).

Stir in grated cucumber, spring onions, and season with salt and pepper to taste (not mentioned in the description, inferred from master dish).

Chill the soup in the refrigerator for at least 2 hours before serving (not mentioned in the description, inferred from master dish).

Serve in bowls, garnished with sliced hard-boiled eggs (as mentioned in the description).

Cooking Techniques

Spice Level:

Dietary

Allergens