Cold beetroot puree soup in glasses – a detailed recipe cooking. 
Photo of the dish:Christina Holmes Time: 3 hours. Difficulty: easy Quantity: one 2 – 16 shotov In recipes measured capacities in volume are used: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr beets, peeled and cut into small pieces
- 2 plum-like tomatoes, chopped
- 1 small clove of garlic, minced
- A pinch of ground cloves
- 2 tbsp. chicken broth, slightly salted
- 1 and 1/4 Art. yogurt without filler
- 1 tbsp. l horseradish
- Fresh dill or mint for decoration
Recipes with similar ingredients: beets, plum tomatoes, cloves, horseradish, dill, mint
Recipe preparation:
- Combine the beets, tomatoes, garlic, cloves, 4 tbsp. In a pan. water, chicken broth, 1/2 tsp. salt and ground pepper to taste. Bring to a boil, then reduce heat to medium; cook until until the beets are soft, about 30 minutes.
- In portions, mash the soup with a blender until smooth; put in a large bowl. Mix with 1/2 tbsp. yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate in for about 2 hours
- Mix 3/4 tbsp. yogurt with horseradish in a small bowl; salt it. Dilute the soup with a little water if necessary. Serve the soup in glasses or glasses as a snack; from above put yogurt with horseradish and garnish with dill.
