Aush-e Sabzi-e Chakandar (beetroot soup)

Instructions

1. Peel the beetroots, cut them into small cubes and slice the onion.
2. Sauté the onion in oil over medium heat for 5 minutes until translucent.
3. Add the beetroot and the water or stock, bring to a boil, then simmer for 25 minutes until tender.
4. In a bowl, dilute the yogurt with the flour and a ladleful of hot stock so it doesn't curdle.
5. Pour the yogurt mixture into the soup while stirring gently, then let it simmer for 5 minutes without boiling.
6. In a small pan, heat a little oil with the crushed garlic and dried mint for 30 seconds.
7. Season the soup, pour the minty mixture over the top and serve.