Beetroot and Berry Cold Soup Recipe
How to make Beetroot and Berry Cold Soup
About Beetroot and Berry Cold Soup Recipe: Stir-fried beetroot and dry berries, cooked till tender, ground to a smooth paste with little of cranberry juice and chilled to a cold soup. A delicious soup recipe for the monsoon!
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Beetroot and Berry Cold Soup
- 30 Ml Olive oil
- 200 Gram Beetroot
- 30 Gram Dry cranberry
- 200 Ml Cranberry juice
- 3 Gram Salt
- 10 Gram Almond
How to Make Beetroot and Berry Cold SoupHideShow Media
Wash, peel and slice beetroot.
Heat olive oil in a pan, add sliced beetroot and dry berries.
Stir fry it for 2 minutes then add juice and salt.
Slow flame and cook it till beetroot in tender.
Remove from gas and keep aside.
Grind it and make a smooth paste.
If it is thick then add a little cranberry juice.
Refrigerate and serve chilled.
Garnish with dry cranberry and sliced almonds.