With Apple juice, this soup takes on a very fresh taste.

  • Servings: 4
  • Cooking time: 5 Minutes

Свекольно-яблочный суп-пюреIngredients

  • Beets (boiled) — 350 grams
  • Natural Apple juice — 600 ml
  • Greek yogurt — 200 grams
  • Lemon (juice) — 0,5 pieces
  • Cucumber — 1 piece
  • Mint — to taste
  • Salt — to taste
  • Pepper — to taste

Method of preparation

  1. Connect sliced boiled beets with lemon juice in a food processor, add half the Apple juice and yogurt. Whisk until smooth. Spread the remaining Apple juice, and season.

  2. Grate the cucumber on a grater, mix with the remaining yogurt and mint. Serve the soup with a dressing of yogurt and cucumber.

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