Chilled Beet Soup
By chef Gulasch
A traditional cold soup made from beets with yogurt, herbs, and a boiled egg. Excellent as a refreshing summer lunch.
- 12 min
- total
- Easy
- level
2 min prep · 10 min cook
What you will need
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Cooked Beetroot 100 g -
Buttermilk 250 ml -
Eggs 1 pcs -
Cucumber 0.25 pcs
-
Radishes 50 g -
Lemon 0.25 pcs -
Dill 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be making them in a moment 🥣🥚✨
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Boil the egg. Hard-boil the egg in boiling water over medium heat for about 10 minutes, then cool it in cold water and peel it
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Slice the cucumber. Peel the cucumber and cut it into smaller pieces
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Slice the beet. Cut the beet into small pieces
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Blend the vegetables. Blend the cucumber, beet, olive oil, dill, lemon juice, and salt until smooth
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Add the buttermilk. Add the buttermilk and blend again. If the soup is too thick, add a little water and season again to taste
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Prepare the radishes. Slice the radishes and marinate them with salt and olive oil
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Garnish and serve. Garnish the soup and serve with the egg 🍽️✨
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