Borscht Revisited


2 already cooked beetroots
1 clove of garlic
1 tsp olive oil
2 soft yogurts, here they are called Bulgarian or Greek-style
juice of 1 lemon
half a cucumber
salt and pepper
parsley or cilantro

Save a few inches of cucumber, put the top 6 ingredients in a blender and mix. Add salt and pepper to taste. Chill.

Before serving, dice the remaining inches of cucumber. Pour the borscht in the plates before adding the cubed cucumber and parsley (or cilantro).