Cold soups are the perfect lunch for hot days. They are ready in no time and are a real energy bomb. Thanks to fresh ingredients that are not thermally processed, cold soups are a source of health, as the food retains all its nutritional value. In this article, we reveal a recipe for a cold and refreshing beetroot soup.
Cold beetroot soup
Ingredients
- 1 kg of fresh beets
- 2 purple onions
- 2 dl full-fat yogurt
- 2 tablespoons of sour cream
- 2 tablespoons of oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of sugar
- a bunch of fresh chives
- salt and pepper
Directions
- Cook the washed beets in about two liters of salted water that you have previously boiled. Cook for about half an hour until it becomes soft. Drain the water and let the beets cool, then peel them and cut them into quarters.
- Fry finely chopped onion in oil. When it is ready, add the balsamic vinegar and sugar and simmer for a few more minutes.
- Place the beets and onion sauce in a blender and blend everything together into a smooth mixture, gradually adding yogurt and cream. If it is too thick, add a little water in which the beets were cooked.
- Season to taste. Sprinkle with chopped chives or parsley and refrigerate the soup for at least two hours before serving.
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