Cold Soup with Yoghurt for Summers


  • 2 Beet
  • 1 cup of boiled chickpea
  • Half a package of Nuh'un Ankara Makarnası
  • 750 gr of Yoghurt
  • 1 pinch of parsley
  • Olive oil
  • Salt
  • Black pepper


  1. We start our recipe by boiling 2 beets.
  2. We add 2 tea spoons of salt to the boiling water.
  3. We boil our beets for 2 hours.
  4. We boil half of the package of pasta.
  5. We peel the boiled beets and slice them into little cubes.
  6. We place them in a bowl.
  7. We add our 1 cup of chickpea to the bowl after peeling them.
  8. We add our 750 gr yoghurt and properly mix them.
  9. After boiling the pasta for 10 minutes, we filter them.
  10. We add them to the bowl and properly mix them.
  11. We dilute our soup with the boiling water of the pasta.
  12. We add half a tea spoon of salt and mix.
  13. Our soup is ready to serve.
  14. We thinly slice our parsley which we will use while serving.
  15. We add parsley and black seed to our refreshing and cold summer soup with yoghurt and serve it. Bon appetit!

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