Cold vegetable soup with beetroot

Ingredients for 4 servings:

• 1 cup of yogurt, 1.5%
• 1 cup cottage cheese, 0.4%
• 1 cucumber(s)
• 500 g beetroot, pre-cooked
• ½ bunch of spring onions
• ½ bunch of dill
• 2 tbsp Balsamic vinegar, white
• Salt
• Pepper, from the mill
• 1 tsp, leveled mustard
• 1 pinch(s) of sugar
• n. B. Oil

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

light, low-carb food for warm summer days

Slice the beetroot into thin sticks and add the juice directly to the bowl. Peel and slice the cucumber. Slice the spring onions into thin rings. Finely chop the dill. In a bowl, combine the cottage cheese and yogurt, then stir into the vegetables. Season to taste with salt, pepper, vinegar, mustard, and sugar. If desired, add 1 tablespoon of sunflower oil. Let the cold soup rest in the refrigerator for another 10 minutes, adjust seasoning if desired, and serve cold. Serve with a hard-boiled egg, vegetarian tofu schnitzel, or schnitzel, depending on your preference. You can also make it more substantial by choosing the right cheese and yogurt.