Chilled beetroot and sour cream soup with dill

Chilled Beetroot and Sour Cream Soup with Dill: A Refreshing Summer Delight
Looking for a refreshing and healthy soup to beat the summer heat? Try this chilled beetroot and sour cream soup with dill! This soup is not only delicious but also packed with nutrients that are good for your body. Plus, it's easy to make and can be served as a starter or a light meal.

Ingredients (serves 4):

- 4 medium-sized beetroots, peeled and chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 cup sour cream
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste

Cooking tips:

- Use fresh beetroots for the best flavor and color.
- To save time, you can use pre-cooked beetroots.
- If you don't have vegetable broth, you can use water and a vegetable bouillon cube.
- Adjust the amount of sour cream and dill to your liking.

Instructions:

1. In a large pot, sauté the onion and garlic until soft and fragrant.
2. Add the chopped beetroots and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the beetroots are tender.
3. Remove from heat and let the soup cool down to room temperature.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Stir in the sour cream and chopped dill. Season with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 2 hours, or until cold.
Appearance and taste:
This chilled beetroot and sour cream soup with dill has a beautiful deep pink color and a creamy texture. The sour cream adds a tangy flavor that complements the sweetness of the beetroots, while the dill gives it a fresh and herbaceous note. It's a perfect balance of flavors that will leave you feeling satisfied and refreshed.
Type of dish: Chilled soup
Main ingredients: Beetroot, sour cream, dill