Cold Beet Soup With Yogurt [Soupe Froide de Betterave et Yogourt]
Author: Alain Braux
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6
This is a very refreshing sweet and sour soup. I like it better cold, but feel free to try it hot. It’s delicious either way.
Ingredients
- 2 Tbsp butter
- 1 white onion, peeled and sliced
- 2 shallots, minced
- 4 medium beets, peeled
- ¼ tsp cumin
- 2 tsp salt
- ½ tsp cayenne pepper
- 1 quart vegetable broth
- 2 cups plain, unsweetened, fresh yogurt
- fresh dill, minced
Instructions
- Melt the butter in a medium soup pot; add the onions and shallots and saute at medium heat for about 2 minutes, or until tender.
- Add the cubed beets and spices; add the vegetable broth and bring to boil; simmer for 30 minutes or until tender.
- There are two ways to finish this soup: a) While still hot, process the soup with the yogurt. Refrigerate for at least 2 hours. Serve in white soup bowls. Sprinkle with fresh dill. b) Process the soup without the yogurt. Cool down for at least 2 hours. Serve in white soup bowl. Spoon the yogurt over the soup and sprinkle with fresh dill.
Notes
Chef’s tip: Remember what I said in the ingredients section? Make sure to buy only unsweetened and unflavored natural or organic yogurt. That’s the friendliest for your intestinal flora.
Photo Credit
Cold Beet Soup With Yogurt
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