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600g strained yoghurt
1 cup boiled einkorn bulgur / 150g
1 cup boiled chickpeas / 130g
2 cloves garlic, crushed
1 medium beetroot, boiled / 230g
1 tablespoon Livvy Olive Oil
1 tablespoon apple or grape vinegar
Dried mint, red pepper flakes, salt
Fresh mint
½ liter water
Mix the strained yogurt and water in a bowl with a whisk.
Add the einkorn bulgur, chickpeas, spices and salt and mix.
Cut the beet into large pieces, add a pinch of salt and puree with a hand blender.
Add the olive oil and vinegar to the ayran soup you prepared and mix.
Put a tablespoon of beet puree on top of the ayran soup you put in serving bowls and serve with fresh mint.
