Cold Russian Beetroot Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Cold Russian Beetroot Soup calories by ingredient
Introduction
A really refreshing and healthy summer soup, looks fantastic on the plate as it turns out bright pink! It's also super quick, as it requires virtually no cooking. A really refreshing and healthy summer soup, looks fantastic on the plate as it turns out bright pink! It's also super quick, as it requires virtually no cooking.Number of Servings: 4
Ingredients
-
Greek Style Yogurt - Fat Free, 400 grams
Egg, fresh, 2 large
Beetroot 250 grams
Spring Onion, 100 grams
Cucumber 200 grams
Dill , fresh 5 sprigs
Vinegar 4-5 tbsp
Salt and Pepper to Taste
Directions
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.