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🍽️ Refreshing cold beetroot soup with yogurt

145 kcal · 30 min · 4 servings

Ingredients

• 250 ml beetroot juice
• 250 ml sour cream
• 500 ml buttermilk
• 1 pinch salt
• 1 pinch powdered sugar
• 1 onion
• 1 cucumber
• 8 radishes
• 2 tbsp beetroot leaves (finely chopped)
• 1 tbsp freshly chopped dill
• 1 tbsp chive rings
• salt

Instructions

1. 1. Pour the beetroot juice into a large bowl.
2. 2. Add the sour cream and the buttermilk.
3. 3. Whisk the liquids together well.
4. 4. Stir in a pinch of salt and a little powdered sugar.
5. 5. Taste the soup. It should taste mild and slightly sour.
6. 6. Peel the onion and chop it finely.
7. 7. Peel the cucumber and cut it in half lengthwise.
8. 8. Remove the seeds from the cucumber.
9. 9. Cut the cucumber flesh into very small cubes.
10. 10. Wash the radishes and remove the stems.
11. 11. Slice the radishes very thinly or grate them finely.
12. 12. Set aside the beetroot leaves and the fresh herbs.
13. 13. Add the chopped onion, the cucumber cubes, and the radishes to the soup.
14. 14. Stir in the beetroot leaves and the herbs.
15. 15. Place the bowl in the refrigerator for at least two hours.
16. 16. Take the bowl out of the fridge shortly before serving.
17. 17. Season the cold soup once more with salt.

Nutrition per serving

• kcal: 145
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 12 g