Cold Beet Soup (Chukandar)
- Number of Servings: 4
Ingredients
6 small beets OR 1 can beets4 cups watersalt to taste2 tbsp sugar1 tsp lemon juice1 cup low fat yogurt1 cucumber, peeled and diced2 tsp fresh dill
Peel and halve beets, boil in salted water. When they are partially cooked, add the sugar and cook until tender.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 122.2
- Total Fat: 1.2 g
- Cholesterol: 3.7 mg
- Sodium: 183.7 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.8 g
- Protein: 5.5 g
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