Cold Beet Soup (Chukandar)Submitted by: HIZBUG
Introductionfrom The Spice Box by Manju Shivraj Singh from The Spice Box by Manju Shivraj Singh
6 small beets OR 1 can beets
4 cups water
salt to taste
2 tbsp sugar
1 tsp lemon juice
1 cup low fat yogurt
1 cucumber, peeled and diced
2 tsp fresh dill
Cool and puree in the blender; add lemon juice and chill.
Just before serving, stir yogurt vigorously and add to beet mixture, mix well. Reserve a couple of tablespoons for garnishing.
Pour into individual soup bowls and garnish with chopped cucumber, dill and a drop of beaten yogurt.
Using canned beets reduces prep time.
Light, refreshing, great for summer.
Number of Servings: 4
Recipe submitted by SparkPeople user HIZBUG.