Cold borscht with bell peppers

  • 2 cups MLEKPOL Greek yoghurt or MLEKPOL natural thick yogurt
  • 1 kg bell peppers: red, yellow, orange or mixed colours
  • 2 onions
  • 1 clove of garlic
  • 1 cup water or vegetable/ chicken stock
  • Olive oil
  • Salt, sugar
  • Freshly ground black pepper
  • Lemon juice
Description and Recipe

Fry the chopped onion with a tablespoon of olive oil until glazed.

Wash and deseed the peppers and dice them into 1cm chunks.

Add to the onion along with a clove of garlic. Simmer the vegetables over a low heat for a while. Pour more water or vegetable stock and cook for another 10 minutes. Then set aside to cool.

Add the yoghurt once the vegetables are simmered and cooled. Blend the soup until creamy and velvety. Season to taste with salt, sugar, pepper and a sprinkling of lemon juice.

Serve cooled. Yummy 🙂