After reviewing almost all the recipes, I didn't find anything like mine, so I decided to introduce you to our favorite cold beetroot yogurt. Well, if you missed it, I apologize, although there are not many cold falconers, and the proportions are very good.
| Cook Time | 75 minutes |
| Servings |
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Ingredients
- 900 gram Yogurt
- 3 liters Broth
- 600 gram Beet
- 600 gram Potato
- 500 gram Chicken fillet
- 6 pieces Egg
- 250 gram Cucumber
- Lemon juice (to taste)
- 50 gram Green Onion
- 4 tablespoons Dill
- Salt (to taste)
- Black pepper (to taste)
- Sour cream
Ingredients
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Instructions
- Boil the chicken breast, fill it with 3.5 liters of water. Strain and cool the broth. Boil potatoes, eggs and beets, cool and peel. Cut the chicken and potatoes into small pieces.
- Grate beetroot, fresh cucumber and eggs on a coarse grater.
- Finely chop the onion and dill.
- Add salt and pepper to the cooled broth, add yogurt and mix well.
- Gradually add the crushed ingredients to the yogurt-broth mixture, stirring constantly. Add lemon juice (optional), if the soup is thick, then add cold boiled water. If necessary, add salt and pepper. Put it in the refrigerator for a couple of hours and let the beetroot cool down well and infuse.
- Serve with sour cream, a piece of boiled egg and herbs. We like to add ice cubes.
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