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Summer Pink Soup


Summer Pink Soup

Preparation :45 min
Portions: 4


1-2 red beetroots
1 cucumber
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.



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