Cold beetroot soup puree in glasses

Ingredients:

• 450 g beets, peeled and cut into small pieces
• 2 plum tomatoes, chopped
• 1 small clove of garlic, minced
• A pinch of ground cloves
• 2 cups chicken broth, slightly salted
• 1 and 1/4 cups plain yogurt
• 1 tbsp horseradish
• Fresh dill or mint, for garnish

Preparation:

1. Combine beets, tomatoes, garlic, cloves, 4 cups water, chicken broth, 1/2 teaspoon salt, and ground pepper to taste in a saucepan. Bring to a boil, then reduce heat to medium; simmer until beets are tender, about 30 minutes.
2. Working in batches, puree the soup with a blender until smooth; transfer to a large bowl. Stir in 1/2 cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate for about 2 hours.
3. Mix 3/4 cup of yogurt with horseradish in a small bowl; season with salt. Thin the soup with a little water if necessary. Serve the soup in glasses or shot glasses as an appetizer; top with horseradish yogurt and garnish with dill.