Cold Russian Beetroot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Greek Style Yogurt - Fat Free, 400 gramsEgg, fresh, 2 large Beetroot 250 gramsSpring Onion, 100 gramsCucumber 200 grams Dill , fresh 5 sprigsVinegar 4-5 tbspSalt and Pepper to Taste
1. Hard Boil Eggs
2. Boil beetroot (unless using pre-cooked, which I do) until soft.
3. Chop the eggs, cucumber and spring onions into cubes, grate the cooked beetroot.
4. Dilute the greek yogurt with a pint or so of water and mix in the eggs and vegetables.
5. Add the dill, salt and pepper to taste and around 4 tablespoons of vinegar (depending on how strong yours is, tasting often is key!)
6. Mix well and enjoy! Best served with hot potatoes and some lean, crispy bacon.
Serving Size: Makes 4-5 bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user DASHINGJIMMY.
2. Boil beetroot (unless using pre-cooked, which I do) until soft.
3. Chop the eggs, cucumber and spring onions into cubes, grate the cooked beetroot.
4. Dilute the greek yogurt with a pint or so of water and mix in the eggs and vegetables.
5. Add the dill, salt and pepper to taste and around 4 tablespoons of vinegar (depending on how strong yours is, tasting often is key!)
6. Mix well and enjoy! Best served with hot potatoes and some lean, crispy bacon.
Serving Size: Makes 4-5 bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user DASHINGJIMMY.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 3.1 g
- Cholesterol: 92.5 mg
- Sodium: 198.7 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.2 g
- Protein: 12.6 g
Member Reviews