Cold Beet Soup (Chukandar)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Cold Beet Soup (Chukandar) calories by ingredient
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from The Spice Box by Manju Shivraj Singh from The Spice Box by Manju Shivraj Singh
Number of Servings: 4


    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


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.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    THis is similar to my Polish and Lithuanian soups Polish using dill pickle and the Lithuanian using fresh cucumber . There is grated beet available at a local market here. that speeds this soup up even more. I use buttermilk sometimes adding sour cream ooh got to have some today - 8/3/09

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