half a bunch of dill
200 grams of smoked salmon in thin strips
grater and juice of half a lemon
4 tablespoons olive oil
1 red onion chopped
300 grams of red beetroot peeled and diced
200 grams of sweet potatoes, peeled and diced.
1 liter of vegetable broth
100 milliliters of yogurt
Mix the salmon, half of the dill, lemon zest, 2 tablespoons of olive oil and pepper, cover and marinate for at least 30 minutes.
Heat the rest of the oil in a soup pan and fry the onions for 5 minutes. add the beetroot and potato cubes and stir-fry briefly. Pour in the stock and simmer for 20 minutes. puree the soup completely.
Garnish the soup with yogurt, dill and the strips of marinated salmon. pour a little olive oil on top.
Serve the soup immediately.
Delicious