Chilled Roasted Beet Soup
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Source: https://recipheon.com/en/recipes/soups/chilled-roasted-beet-soup
About this recipe
This chilled roasted beet soup has a deeper flavor than a version made with boiled beets because roasting concentrates their natural sweetness. Kefir and yogurt form a light, tangy base, cucumber adds freshness, and dill gives the soup a familiar home-style note. Roasted beets contribute vivid color and a more developed aroma. It is a good summer soup when you want bold flavor from a short ingredient list.
Ingredients
Servings: 4
2 roasted beets
500 ml kefir
250 ml yogurt
1 cucumber
dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cool the roasted beets completely, finely chop the cucumber, and chill the kefir and yogurt before mixing.
Peel the beets if they still have their skins, then grate them on the large holes of a box grater or cut them into small dice.
Combine the beets, chopped cucumber, and chopped dill in a bowl.
Pour the kefir and yogurt into the bowl with the roasted beets and cucumber, then add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix thoroughly until the base is evenly tinted beet red.
Refrigerate the soup for 30–45 minutes so the roasted beets infuse the dairy base with their color and deeper flavor.
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