Cold Beet Soup Recipe
I chose this cold soup as the first recipe of Ramadan this year. Because cold drinks are the only thing people want at iftar on summer days.
For example cold yogurt soup is my favorite Ramadan soup. This year, I wanted to add some vegetables as well. 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 from your childhood, it can be difficult to get used to it later in life. 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 Turkey for the last 4-5 years. Many people who do not like celeriac have got used to eat celeriac thanks to the celeriac 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 used 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 or grating it. Make sure you don't have a favorite outfit on you or wear a kitchen apron. Keep your favorite kitchen towels be far away, too. Do not do the peeling and chopping right on the edge of the counter. It can slip from your hands and fly onto the carpet. 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 while touching it.
While adding the boiling water to the yogurt seasoning move quickly and whisk immediately without wasting a second. Otherwise, the yogurt will be curdled and the yogurt particles will appear in the soup. In addition to being visually disturbing, its flavor would be one step behind.
Enjoy the recipe...
Cold Beet Soup Recipe with Video
Ingredients
- 100 g (2 small) of beetroot,
- 1/2 cup of wheat berry, washed and drained,
- 5 heaping spoon of plain yogurt,
- Juice of 1/2 lemon,
- Salt to taste,
- 4 cups of water at room temperature,
- 1/2 tsp of dried mint,
- Olive oil.
Preparation
- Peel and chop or garte the beetroots,
- In a deep pan combine grated beetroots, wheat berry and water,
- Cook covered in medium heat until tender,
- In a deep bowl mix yogurt and lemon juice,
- Add a scoop of hot soup and whisk fast, add another scoop and keep whisking,
- Add the mixture back into the pan and stir well,
- Add salt and mint and mix,
- Set in the fridge until cold,
- Garnish with olive oil while serving.
Bon appetit...