How to make cold beet soup

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1. Peel and dice tomatoes; cut celery, carrots, onions and beets into shreds.

2.12 Place the pot on the fire and add appropriate amount of olive oil to heat.

3.21 Add onion and sauté until fragrant, then add celery, carrots and beets and continue to stir-fry.

4. After frying until soft, add water to cover.

5. Transfer to a soup pot, add minced garlic, tomato cubes, bay leaves, and cloves, and simmer over low heat for 1 hour.

6. Squeeze in the juice of half a lemon.

7. Add salt and black pepper to taste, cook for another 10 minutes without covering the pot, turn off the heat and let it cool completely.

8. Cut the boiled eggs into small pieces, wash and slice the melon, and chop the green onions.

9. Pour the beetroot soup into a soup plate, add melon slices, boiled eggs, drizzle with yogurt, and garnish with chives.

After reading my introduction, I believe you have a certain understanding of how to make beet cold soup. So, start practicing yourself quickly, theory needs to be verified by practice.