Cold beetroot soup puree in glasses
Votes: 1
Time: 3 hours.
Complexity: easily
Quantity: 12 - 16 shots
Complexity: easily
Quantity: 12 - 16 shots
Cold beetroot soup puree in shot glasses - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g beets, peeled and cut into small pieces
- 2 plum tomatoes, chopped
- 1 small clove of garlic, minced
- A pinch of ground cloves
- 2 cups chicken broth, slightly salted
- 1 and 1/4 cups plain yogurt
- 1 tbsp horseradish
- Fresh dill or mint, for garnish
We recommend
Recipes with similar ingredients: beet, plum tomatoes, carnation, horseradish, dill, mint
Cooking the dish according to the recipe:
- Combine beets, tomatoes, garlic, cloves, 4 cups water, chicken broth, 1/2 teaspoon salt, and ground pepper to taste in a saucepan. Bring to a boil, then reduce heat to medium; simmer until beets are tender, about 30 minutes.
- Working in batches, puree the soup with a blender until smooth; transfer to a large bowl. Stir in 1/2 cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate for about 2 hours.
- Mix 3/4 cup of yogurt with horseradish in a small bowl; season with salt. Thin the soup with a little water if necessary. Serve the soup in glasses or shot glasses as an appetizer; top with horseradish yogurt and garnish with dill.
Categories:
Similar recipes
