- beets with herbs - 1 Kilogram
- canola oil - 2 teaspoons
- bulb - 1 piece
- garlic - 1 st. a spoon
- Ground cumin - 5.5 teaspoons
- ground coriander - 1 teaspoon
- cayenne pepper - - To taste
- freshly ground pepper - 1/8 teaspoonfuls
- tomato - 3 cups
- Salt - 3/4 Teaspoons
- chicken broth - 1 3/4 Cups
- yoghurt - 1/3 Glass (low-fat)
Cut the greens and stems of beets into thin strips. Peel the beets from the peel and cut into strips. Set aside. Heat the oil in a large saucepan over medium heat. Add onion, cook, stirring, until soft and light brown, about 7 minutes. Add the garlic, cook until the fragrance appears, about 1 minute. Add cumin, coriander, cayenne pepper and ground pepper. Fry, stirring, until the appearance of flavor, about 1 minute. Add the tomatoes and salt, cook for about 2 minutes. Add broth and 4 1/2 cups of water, bring to a boil. Add the beets and stems. Reduce the heat, simmer until the beet is soft, about 35 minutes. Add beet greens, cook for about 5 minutes. Divide the soup into 6 plates, add the yogurt and serve.
Servings: 6