Cold Beet and Cucumber Soup Recipe
Ingredients
| 2 1-lb. cans beets | ||
| 4 cups beet liquid and beef or chicken stock | ||
| Cucumbers | 4 Cup (16 tbs), chopped | |
| 6 green onions, tops included | ||
| Yogurt | 4 Cup (16 tbs) | |
| Vinegar | 4 Teaspoon | |
| Salt, pepper to taste | ||
| Dill | 2 Teaspoon, chopped | |
Directions
Drain beets and save liquid.
Measure beet liquid and add beef or chicken stock to measure 4 cups.
Peel cucumbers and remove any large seeds.
Chop beets, cucumbers and onion by hand or puree, in small batches, with some liquid in electric blender.
Add yogurt and vinegar, blending in completely.
Season to taste, add dill and refrigerate.
Serve ice cold.
Measure beet liquid and add beef or chicken stock to measure 4 cups.
Peel cucumbers and remove any large seeds.
Chop beets, cucumbers and onion by hand or puree, in small batches, with some liquid in electric blender.
Add yogurt and vinegar, blending in completely.
Season to taste, add dill and refrigerate.
Serve ice cold.
Chef
