Recipe of the Month: Iced Beetroot Yogurt Soup

Rezept des Monats: geeistes Rote Bete Joghurt-Süppchen
This beetroot soup impresses with its finely spicy flavor, vibrant color, and extra creaminess!
 

 

July recipe

2 people

2 bulbs of cooked beetroot
small cup of yogurt
Mineral water
4 boiled potatoes (medium size)
Radishes
a few pickles (plus some pickle juice)
2 small salad cucumbers
2 boiled eggs
Salt, pepper
Zest of an organic lemon
Dill and chives 

 
Coarsely grate beetroot. Dice cooked potatoes and salad cucumbers, chop pickles finely. Combine in a deep plate. 
Stir yogurt with some pickle juice (about 4 tbsp) and top up with ice-cold mineral water. If you want it thicker, simply use more yogurt and less water. Optionally, season with salt and pepper. The lemon zest adds freshness. Top with boiled egg and quartered radishes. Cut chives into rings and sprinkle torn dill on top, serve with ice cubes.

  

 

About the author:

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food

 Bettina

 

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