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Cold Beet and Cucumber Soup

Tummy.Tucker's picture
Ingredients
  Canned beets 2 Pound (2 Cans, 1 Pound Each)
  Beet liquid 2 Cup (32 tbs)
  Beef stock/Chicken stock 2 Cup (32 tbs)
  Chopped cucumbers 4 Cup (64 tbs)
  Green onions including some tops 6
  Yogurt 4 Cup (64 tbs)
  Vinegar 4 Teaspoon
  Salt To Taste
  Pepper To Taste
  Dill 2 Teaspoon (Chopped Fresh If Possible)
Directions

Drain beets and save liquid.
Measure beet liquid and add beef or chicken stock to measure 4 cups.
Peel cucumbers and remove any large seeds.
Chop beets, cucumbers and onion by hand or puree, in small batches, with some liquid in electric blender.
Add yogurt and vinegar, blending in completely.
Season to taste, add dill and refrigerate.
Serve ice cold.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Cucumber
Cook Time: 
5 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1190 Calories from Fat 271

% Daily Value*

Total Fat 31 g47.5%

Saturated Fat 19.3 g96.3%

Trans Fat 0 g

Cholesterol 117.5 mg39.2%

Sodium 3290.6 mg137.1%

Total Carbohydrates 186 g61.9%

Dietary Fiber 17.9 g71.7%

Sugars 160 g

Protein 58 g115.1%

Vitamin A 95.1% Vitamin C 135.4%

Calcium 136.2% Iron 82.9%

*Based on a 2000 Calorie diet

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Cold Beet And Cucumber Soup Recipe