Serves 6
1 kg (2 1/4 lb) beetroot (beet)s, trimmed
2 litre (3 1/2 pint) 8 cups light chicken stock
210 g (7 oz) rice
240 ml (8 fl oz) 1 cup yogurt
2 tbsp chives, finely chopped
salt and pepper
1. Peel and slice the beetroots and arrange them in a large saucepan with the stock and the rice and bring to the boil.
2. Cook for about 1 hour over a low heat.
3. Strain and cool slightly then puree in a blender.
4. Add salt and pepper to taste. Reheat to boiling point then add half the yogurt and mix well.
5. Pour into a soup tureen, dot with the remaining yogurt, sprinkle on the chives and serve.
