Creamy beet soup

Name: creamy beet soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Red onion; 1 kg boiled beets; 4 floury potatoes; 2 el traditional olive oil; 2 liter chicken broth from tablet; 15 g fresh dill; 4 el Greek yoghurt; 100 g gorgonzola

Beetroot soup with red onion, potatoes, Greek yogurt and gorgonzola.

Ingredients

2 Red onion
1 kg boiled beets
4 floury potatoes
2 el traditional olive oil

2 liter chicken broth from tablet
15 g fresh dill
4 el Greek yoghurt
100 g gorgonzola

Kitchen Stuff

1 blender

Directions

Slice the onion and the beets into coarse pieces. Peel and cut the potatoes into cubes.
Heat the oil in a large soup pot, then fry the onion lightly brown. Spoon the beets and the potato cubes and add the stock.
Bring to the boil and simmer for 15-20 minutes. Puree the soup.
Cut the dill finely and stir in the dill, but keep 2 t behind.
Spoon the soup into bowls and spoon in each bowl a tablespoon of yogurt, crumble some gorgonzola over it and sprinkle with the trapped dill.