BEETROOT COLD SOUP - Recipes by Auchan Luxembourg

Boil beetroot in salted water until tender, about 45-60 minutes.

Cool the beetroot under cold running water and peel off the skin.

Chop the cooled beetroot into small pieces.

In a blender, combine beetroot, cucumber, yogurt, and vegetable broth.

Add lemon juice, garlic, dill, salt, and black pepper to the blender.

Blend until smooth and creamy, adjusting consistency with more broth if needed.

Chill the soup in the refrigerator for at least 1 hour.

In a small bowl, mix sour cream with chopped chives and capers.

Serve the chilled soup in bowls, garnished with the sour cream mixture.

Drizzle with olive oil and sprinkle additional dill on top before serving.

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