Contributed By: dhanyaka
The Spice Box by Manju Shivraj Singh
This light, refreshing soup is perfect for a hot summer night, plus it's a good source of calcium!
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Nutrition Content: Low Calorie
Low Fat
Low Sodium
Meal Type: Soups & Stews
Ingredients
6 Small beets OR
1 can Beets
4 cups Water
Salt to taste
2 tbsp Sugar
1 tsp Lemon juice
1 cup Yogurt
1 Cucumber, peeled & chopped
2 tsp Chopped fresh dill
Preparation
1. Peel and halve the beets; boil in salted water. When they are partially cooked, add the sugar and cook until tender
2. Cool and puree in blender; add lemon juice and chill.
3. Just before serving, stir yogurt vigorously and add to beet mixture; mix well. Reserve a couple of tbsp of yogurt for garnishing.
4. Pour into individual soup bowls and garnish with chopped cucumber, dill, and a drop of beaten yogurt.
Cook's Notes
Prep time is even less when using canned beets.
Nutrition Information
Calories: 70
;
Total Fat: 1 g
;
Saturated Fat: 0.5 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 13 g
;
Protein: 3 g
;
Vitamin A: 77 mg
;
Vitamin C: 4 mg
;
Calcium: 90 mg
;
Sodium: 68 mg
;
Iron: 0.5 mg
;
Fiber: 1.5 g