Beetroot and Cucumber Soup

    1 hour 50 minutes

    A cold summer soup based on beetroot, cucumber and yoghurt, with mustard and dill to give it a little zing. So light and tasty!

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    Serves: 6 

    • 2 beetroots
    • 2 bunches radishes, sliced
    • 1 large cucumber, grated
    • 1 bunch dill, finely chopped
    • 4 cups (1 litre) yoghurt
    • 1 tablespoon lemon juice
    • 1 teaspoon mustard
    • salt and pepper, to taste
    • 4 hard-boiled eggs, diced, to serve

    Preparation:20min  ›  Cook:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour50min 

    1. Clean the beetroots well then boil until tender, about 30 minutes. Let them cool, then peel and grate. Reserve the cooking liquid.
    2. In a serving bowl, combine beetroot, radishes, cucumber and dill.
    3. Stir through the yoghurt, lemon juice and mustard. Top up with beetroot cooking liquid to desired consistency then season with salt and pepper.
    4. Chill in the fridge until ready to serve. Serve with diced hard-boiled eggs.

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