Beetroot Soup



5-6 Raw Beetroots

2 medium Onions (sliced)

2 Large Potatoes (optional)

1 liter Vegetable Stock

1 lemon

150 ml Natural Yoghurt

Salt & pepper to taste

Scrub the beetroot and finely grate it.

Scrub and chop the potatoes (if using) into 1cm cubes.

Cook the beetroot, onions, potatoes and stock in a large pan at low heat for about 1/2 hour, or until all the vegetables are soft.

Now strain the soup, discarding the vegetables.

Add lemon juice and stir well.

Mix in the yoghurt.

Season with salt & pepper to taste & serve chilled.

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Posted by on Mar 14 2015 Filed under Soups, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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