Cold Beet Soup Recipe
Happy Ramadan to everyone... I chose this cold soup as the first recipe of Ramadan. Because cold drinks are the only thing people want at iftar on summer days. Ayran vaccine is my favorite Ramadan soup, for example. This year, I wanted to add some vegetables to the work. In my opinion, beetroot was a successful choice both visually and in terms of taste. I don't know how you are with beets, but I admit from the start that it is not an easily likable vegetable. It has a distinctive flavor of its own. If you don't have an old palate habit, it can be difficult to get used to later. My opinion for such vegetables is that if a successful recipe is chosen on the first try, the probability of liking the vegetable increases.
For this reason, be sure to eat the vegetables you will taste for the first time in more easily edible dishes prepared by competent people. For example, soups, salads, olive oil and fried foods would be more appropriate to start a new vegetable rather than tomato paste dishes. For example, a huge social experiment has been going on in our country for the last 4-5 years. Many people who do not like celery have become celery eaters thanks to the celery salad with yogurt. This is probably one of the best examples of the subject.
Tips for Beet Soup
Obviously, the recipe doesn't have a very important trick. But I threw out this title because it is a subject that I want to draw attention to. Beetroot is a very nutritious vegetable, as well as a very dying vegetable. Be very careful when chopping. Make sure you don't have a favorite outfit on you or wear a kitchen apron. May your favorite kitchen towels be far away, too. Do not do the peeling and chopping right on the edge of the counter. It slips from your hands and flies onto the carpet, I'm very sorry for you :( By the way, beetroot also dyes your hands and doesn't come out right away when you wash it. So if your hands are important, you can use gloves in a short time. Let me give you a trick, even while adding the soup water to the yogurt seasoning. move quickly and whisk quickly, don't put the seasoning, water and go after other work, whisk immediately and quickly without wasting a second. Otherwise, the yogurt will be cut and the yogurt particles will appear in the soup. In addition to being visually disturbing, its flavor will be one step behind.
Enjoy the recipe...
- 100 g (2 small) of beetroot,
- 1/2 cup of wheat berry, washed and drained,
- 5 heaping spoon of plain yogurt,
- 1 clove of garlic, mashed,
- Juice of 1/2 lemon,
- Salt to taste,
- 4 cups of water at room temperature,
- 1 handful of chopped scallion.
- Peel and chop the beetroots,
- In a deep pan combine chopped beetroots, wheat berry and water,
- Cook covered in medium heat until tender,
- In a deep bowl mix yogurt, garlic and lemon juice,
- Add a scoop of hot sooup and beat fast, add another scoop and keep beating,
- Add the mixture back into the pan and stir well,
- Set in the fridge until cold,
- Garnish with chopped scallion while serving.