Cold Beetroot Soup with Yogurt Recipe
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.
Servings
12
Cook Time
75minutes
Servings
12
Cook Time
75minutes
Ingredients
Instructions
  1. 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.
  2. Grate beetroot, fresh cucumber and eggs on a coarse grater.
  3. Finely chop the onion and dill.
  4. Add salt and pepper to the cooled broth, add yogurt and mix well.
  5. 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.
  6. Serve with sour cream, a piece of boiled egg and herbs. We like to add ice cubes.
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