Beetroot Soup



  • 2 beetroots (large size)
  • 1 potato (small size)
  • 1 carrot
  • 1 onion
  • 2 garlic cloves (crushed)
  • 5-6 sticks of celery
  • 1 egg yolk
  • 2 tablespoons strained yogurt
  • 2 tablespoons olive oil
  • 400 ml chicken broth
  • 800 ml water
  • 1 teaspoon dried mint
  • 1 teaspoon cumin
  • Salt and pepper


  1. Grate the onion, sauté with olive oil for a while
  2. Grate beetroots, potato and carrot, then add the grated vegetables to the sautéed onion. Sauté for a little while until the grated vegetables become softer
  3. Add celery leaves and crushed garlic
  4. Add chicken broth and water
  5. Add salt, pepper, dried mint, cumin and let it cook
  6. Blend the content with an immersion blender
  7. Beat the egg yolks and yogurt in a bowl. To avoid having a non-homogeneous mixture of yogurt with particles, take some soup and add to the mixture
  8. Stir the mixture of egg yolks and yogurt and gradually add it to the soup.

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