Chilled Beet Soup Shooters
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a pot
2
Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes
3
Working in batches, puree the soup in a blender until smooth; transfer to a large bowl
4
Whisk in 1/2 cup yogurt and season with salt and pepper
5
Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours
6
Mix the remaining 3/4 cup yogurt with the horseradish in a small bowl; season with salt
7
Thin the soup with a little water, if necessary
8
Serve in shot glasses; top with the horseradish yogurt and dill
9
Photograph by Christina Holmes