Summer Pink Soup
Preparation :45 min
1-2 red beetroots
4 hard boiled eggs
800 ml of yogurt
400 ml of water
1/2 bunch of dill
2-3 cloves of garlic
The beetroots are peeled, washed and boiled for 10-15 minutes in salted water.
During this time, dice the cucumber .
Cook the eggs.
The peeled garlic and boiled beetroots are grated on a grater.
In a bowl, mix the yogurt, beetroots, garlic, cucumber, water, dill, salt and 2 of the cooked eggs that we cut into cubes.
Everything is well mixed.
Place in the refrigerator to cool .
Soup is served with several pieces of egg.