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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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