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05 March 2014,12:13 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Peel and cut the beetroot into cubes.
  • Place it in a pressure cooker with ½ cup water and cook till you get one or two whistles. Do not overcook. Beet should still have its taste, shape and colour intact.
  • Blend it into a smooth paste.
  • Place it in a heavy bottomed vessel and bring it to a boil and then reduce the heat.
  • Beat the yogurt well to make it smooth with no lumps.
  • Slowly add it to the beetroot puree stirring continuously.
  • Add more water if you do not want the soup to be too thick.
  • Season with salt. 


  • 400 grams beetroot
  • 250 grams tablespoon yoghurt

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