INGREDIENTS

500g cooked and peeled beetroot (chopped)
2 vegetable cubes
handful of fresh / frozen dill (chopped)
1250 ml water / 5 cups
3-4 spring onions (chopped)
½-1 cucumber (sliced)
2 x 500g natural yogurt
4-6 hard boiled eggs
salt
black pepper

METHOD

In large saucepan place cubes, beetroot, dill and water, bring to boil.
Remove from fire, add spring onions and cucumber, let it cool down.
Add yogurt, season with salt and pepper and place the soup in the fridge.

Serve chilled with hard boiled eggs.

Serve 6 people.