Cold Beet Soup

Serves 4
Time 45 minutes


3 large beetroots, cut into quarters
1L water, to cook
3 pickles
2 eggs, hard boiled and grated
4 tbsp. spring onions, finely chopped, garnish
2 cup natural yoghurt
½ lemon, juiced
½ tsp. good quality salt
½ bunch dill, finely chopped


Place the beetroot saucepan with the water, cook for 10-15 minutes, all till very soft. When the beetroots are cooked, cool under cold water and grate them. Save the boiling water.

In a food processor, add all of the ingredients including the boiling water, apart for the serving yoghurt and dill. Blend till smooth. Place in refrigerator and till cold. Serve with grated egg and chopped dill.