6 medium beetroot,
2 large onions,
2 tablespoon olive,
500 ml stock,
125 gr Greek feta cheese + extra for decoration,
Minced dill,
Dash of cream,
Salt and freshly ground black pepper.


Heat the oil in a pan and sweat the minced onion for a few minutes until soft. Peel and finely chopped the beetroot. Add the beetroots and stock to the onions and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 10 minutes or until the beetroots are tender.

Transfer the soup to a blender and process until smooth. Add the dill and feta cheese, and blend again. If the soup’s consistency is too tick add some cream. Taste and adjust the seasoning if necessary. Chill the soup in the fridge, take out just before serving, garnish with a little crumbled feta.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 35 minutes.
Cooking time: 20 minutes.


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