Cold beetroot soup with Feta cheese

June 27, 2018

Serves 4-6

  • 5 – 6 medium beetroots with their stalks
  • 250 g Feta cheese divided into pieces
  • around 150-200 ml of natural yogurt
  • a pinch of caster sugar
  • red wine vinegar or lemon juice to taste
  • fresh chopped dill
  • a spoonful of greek yogurt or crème fraîche for each portion
  • 1 apple Granny Smith, diced
  • cold water
  • *salt and black pepper to taste

Peel and chop the beetroots including the stalks. Put them in a pan, add a pinch of sugar and cover with cold water (just a little bit more to cover the beetroots). Put the lid on and bring to the boil, reduce the heat immediately and simmer for around 40 minutes until soft. A couple of minutes towards the end of the cooking process I like to add 1-2 tablespoons of red wine vinegar or a good squeeze of lemon. Take the pan off the heat and leave to cool for around 2 hours.

Put the feta cheese, natural yogurt, cooked beetroots and cooking liquid into a blender and blend until a smooth consistency.
Leave in a fridge to cool for a minimum of 2 hours.
Before serving give it a good stir. Check for seasoning but I would be careful here, the Feta cheese for me it is salty enough. You may want to add some black pepper after serving on a soup plate.
Divide the soup between serving dishes, garnish with a dollop of greek yogurt or crème fraîche in the middle of the soup, add chopped apple and sprinkle with fresh dill.


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