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Cold Beet and Yogurt Summer Soup Recipe

Looking for an easy Cold Beet and Yogurt Summer Soup recipe? Learn how to make Cold Beet and Yogurt Summer Soup using healthy ingredients.


Submitted by kristapalmquist

Makes 4 servings



This makes a nice appetizer or main course. Serve with a slice of bread and strawberries or melon.

Recipe Ingredients for Cold Beet and Yogurt Summer Soup

4 beets, boiled till tender (about 40 minutes), then peeled and quartered
2 c yogurt
2 shallots, peeled and minced
1 dash cumin
1 salt and freshly ground pepper
1 T fresh dill, minced

Recipe Directions for Cold Beet and Yogurt Summer Soup

  1. Mix the beets (they should be chunks that are a bit chewy, and take a little more time to eat than if puréed) with yogurt, shallots, cumin, salt, and pepper to taste. Refrigerate for 3 to 4 hours.

  2. Serve soup chilled in individual bowls, and sprinkle with dill.

Categories

First Course, Main Dish, Soup, Advance

Nutrition Facts
Serving Size 345.9g
Amount Per Serving
Calories
123
Calories from Fat
19
% Daily Value*
Total Fat
2.1g
3%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
165mg
7%
Potassium
619mg
18%
Total Carbohydrates
19.1g
6%
Dietary Fiber
2.1g
8%
Sugars
16.6g
Protein
8.3g
Vitamin A 3% Vitamin C 8%
Calcium 25% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • Very high in calcium
  • High in manganese
  • High in phosphorus
  • High in potassium
  • High in riboflavin
  •   Bad points
  • Very high in sugar
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