Cold Beetroot Soup

  • 1 large beet (about 300-400 g)
  • 1 tablespoon of vinegar
  • 1 tablespoon olive oil
  • 1 glass of strained yogurt
  • 2 tablespoons labneh cheese (optional)
  • 1 glass of buttermilk
  • Salt, freshly ground black pepper


After washing the beet thoroughly, boil it with its skin until it becomes soft.

Then peel it, chop it into cubes and transfer it to the food processor. Add vinegar, olive oil, salt and pepper and puree.

In a separate bowl, mix strained yoghurt, labneh and buttermilk thoroughly. Continue mixing after adding the beetroot puree. When it gains a homogeneous appearance, cool it in the refrigerator and serve.

 

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