Directions
Ingredients
Beetroots (medium)- 3 nos
Yogurt – 1½ cup
Fennel seeds – 2 tsp
Cucumber (medium)- 1 no
Salt – to taste
Dill leaves – handful
Garlic cloves -½ no
Pepper powder – to taste
Potato boiled (small) – 1 no
Chilled water – a dash
Fresh cream – for garnishing
Spring onions chopped – for garnish
Steps
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1
Done
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Make sure the cucumber, beetroot and yogurt are chilled before starting the recipe. Roughly dice the cucumber with the skin. |
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2
Done
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In the blender jar add all the ingredients and press Start and blend it till it becomes a fine puree. Check for seasoning and adjust. |
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3
Done
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Pour out into a soup bowl, garnish with fresh cream, some dill leaves and chopped spring onions. Serve chilled. You can also prepare in advance and refrigerate for at least an hour before serving. |
