| 0.04 | liter | olive oil | ||||
| 0.2 | kg | onion | thinly sliced | |||
| 0.01 | kg | garlic | thinly sliced | |||
| 0.01 | kg | cumin seed | ||||
| 0.75 | kg | beetroot | peeled and diced | |||
| 0.75 | kg | potato | peeled and diced | |||
| 1.25 | liter | chicken stock | ||||
| 0.05 | liter | red wine vinegar | ||||
| 0.04 | kg | parsley | finely chopped | |||
| 0.1 | liter | yogurt plain | ||||
| 0.002 | kg | sea salt | ||||
| 0.001 | kg | black pepper | ||||
| Heat oil in large sauce pan. Add onion and salt. Cook until onion begins to color | ||||||
| Add garlic and cumin and cook to release flavors | ||||||
| Add beetroot and potato. Pour in stock and bring to a simmer. Cook until all vegetables are soft. | ||||||
| Put vegetables and stock in a blender and puree until smooth. | ||||||
| Return to the pan and add the vinegar, parsley, salt and pepper. | ||||||
| Serve with a swirl of yogurt and a drizzle of olive oil | ||||||
culinarygypsy 