This soup, made by boiling red beets with potatoes and onion and puréeing them, offers a distinctive table experience with its vivid color and slightly tangy taste. It's served balanced with a topping of yogurt.
Sauté the onion in olive oil until softened, add the beetroot and potato, and stir for a few minutes.
Add the water and bring to a boil, then cook over low heat for 25 minutes until the beetroot and potato are completely soft.
Blend the boiled vegetables until smooth, then add the lemon juice and stir.
Divide the hot soup into bowls, add a spoonful of yogurt to each, and serve.
Important: It's normal for beets to stain your hands and countertop, so wearing gloves while chopping is practical. Served topped with yogurt, so it contains dairy — those with lactose sensitivity can leave the yogurt out.
If you add a few drops of lemon juice to the soup, its color stays livelier and its tangy taste becomes more pronounced; sprinkling finely chopped dill on top also adds a distinct freshness to the presentation.
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