/ Beetroot Soup with Tomatoes and Spices

Beetroot Soup with Tomatoes and Spices

Ingredients:
  • Beets with herbs - 1 Kilogram
  • Canola oil - 2 teaspoons
  • Bulb - 1 piece
  • Garlic - 1 st. a spoon
  • Ground cumin - 5.5 teaspoons
  • Ground coriander - 1 teaspoon
  • Cayenne pepper - - To taste
  • Freshly ground pepper - 1/8 teaspoons
  • Tomato - 3 cups
  • Salt - 3/4 Teaspoons
  • Chicken broth - 1 3/4 Cups
  • Yoghurt - 1/3 Glass (low-fat)
Instructions

Cut the greens and stems of beet into thin strips. Peel the beets from the peel and cut into strips. Set aside. Heat the oil in a large saucepan over medium heat. Add onion, cook, stirring, until soft and light brown, about 7 minutes. Add the garlic, cook until the fragrance appears, about 1 minute. Add cumin, coriander, cayenne pepper and ground pepper. Fry, stirring, until the appearance of flavor, about 1 minute. Add the tomatoes and salt, cook for about 2 minutes. Add the broth and 4 1/2 cups of water, bring to a boil. Add the beets and stems. Reduce the heat, simmer until tender beet is soft, about 35 minutes. Add beet greens, cook for about 5 minutes. Divide the soup into 6 plates, add the yogurt and serve.

Servings: 6

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