Cold Beet Soup (chukandar Soup)
Ingredients
6 Small beets OR
1 can Beets
4 cups Water
Salt to taste
2 tbsp Sugar
1 tsp Lemon juice
1 cup Yogurt
1 Cucumber, peeled & chopped
2 tsp Chopped fresh dill
Preparation
1. Peel and halve the beets; boil in salted water. When they are partially cooked, add the sugar and cook until tender
2. Cool and puree in blender; add lemon juice and chill.
3. Just before serving, stir yogurt vigorously and add to beet mixture; mix well. Reserve a couple of tbsp of yogurt for garnishing.
4. Pour into individual soup bowls and garnish with chopped cucumber, dill, and a drop of beaten yogurt.
Cook’s Notes
Prep time is even less when using canned beets.
Nutrient Information
66 Calories
