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Healthy eating = Healthy living

Beet soup with yogurt and horseradish

Number of servings: 6

Ingredients

  • Beetroot –
  • Carrot –
  • Parsley –
  • Onion –
  • Natural yogurt –
  • Horseradish –
  • Tomato paste –
  • Salt –
  • Black pepper –
  • Sweet pepper –
  • Bay leaf –
  • Dill –
  • Parsley –
  • Allspice –
  • Lovage –
  • Marjoram –
  • Lemon –
  • Apple –

Cooking instructions

  • Put peeled and diced carrots, beets, parsnips cut into four pieces, apples without skin and seed nests to a pot.
  • In a pan, on a drop of olive oil, fry onion cut in four parts, and vegetables.
  • Pour about 3 liters of water, cook until soft. Season to taste with herbs, lemon juice and tomato concentrate.
  • Blend. Serve with natural yogurt blob mixed with horseradish and fresh dill. You can sprinkle with pumpkin seeds or sunflower seeds.

Parsley has an intense flavor, so I fish out part of it before blending.

Beet soup with yogurt and horseradishBeet soup with yogurt and horseradish