Serves 4
15 min
Cold Beet Yogurt Soup
Recipe GLPR4ca8f7502cbaba
A vibrant, refreshing Eastern European soup featuring roasted beets blended with creamy yogurt and brightened with fresh dill and lemon. Serve ice-cold with herbaceous dill ice cubes for an elegant and nourishing chilled soup.
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Ingredients
3 tbsp (for ice cubes) Fresh dill, finely minced
1 tbsp (for ice cubes) Lemon juice
⅛ tsp (for ice cubes) Salt
1 lb Cooked, chilled, and peeled beets
1¼ cup Plain yogurt
¼ cup Fresh dill
4 tbsp Lemon juice
½ tsp Salt
Directions
Prepare the dill ice cubes by combining 3 tablespoons of finely minced fresh dill, 1 tablespoon of lemon juice, and ⅛ teaspoon of salt in a small bowl. Spoon the mixture into ice cube trays and freeze until solid, at least 2 hours or overnight.
Chop the cooked, chilled, and peeled beets into rough chunks and place them in a blender.
Add the plain yogurt, ¼ cup of fresh dill, 4 tablespoons of lemon juice, and ½ teaspoon of salt to the blender with the beets.
Blend until smooth and creamy, about 1 to 2 minutes, until no chunks remain.
Pour the soup into serving bowls and place in the refrigerator until ready to serve. Top each bowl with 2 to 3 dill ice cubes just before serving.
