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Ada's Cold Beet Soup with Cucumber and Radish 1

Ada's Cold Beet Soup with Cucumber and Radish

This vibrant Eastern European-inspired cold beet soup combines earthy beets with refreshing cucumber and radish, all balanced with creamy yogurt. Perfect for hot summer days, it not only cools your body temperature but also provides impressive health benefits from nutrient-dense vegetables.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Course Appetizer, Soup
Cuisine Eastern European
Servings 4 servings
Calories 145 kcal

Equipment

  • Blender
  • Large Bowl
  • Medium Bowl

Ingredients
  

  • 4 medium beets cooked and peeled (about 2 cups when diced)
  • 2 cups vegetable broth low-sodium preferred
  • 1 cup plain Greek yogurt substitute with coconut yogurt for a vegan version
  • 1 medium cucumber finely diced
  • 6-8 radishes thinly sliced
  • 3 green onions chopped
  • 2 tablespoons fresh dill chopped (plus extra for garnish)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic minced
  • 1 teaspoon honey substitute with maple syrup for vegan option
  • salt and freshly ground black pepper to taste
  • hard-boiled eggs for garnish (optional)

Instructions
 

  • If using raw beets, trim the tops and bottoms, then simmer them in water until tender (approximately 45 minutes). Once cooled, peel and dice them into ½-inch cubes. Time-saving tip: pre-cooked vacuum-sealed beets work wonderfully in this recipe.
  • In a blender, combine the diced beets, vegetable broth, half of the Greek yogurt, minced garlic, honey, and apple cider vinegar. Blend until smooth and velvety.
  • Add the lemon juice, salt, and pepper to the blended mixture. Taste and adjust the seasonings as needed.
  • In a medium bowl, combine the diced cucumber, sliced radishes, chopped green onions, and fresh dill.
  • Transfer the blended soup to a large bowl and fold in half of the cucumber-radish mixture. Cover and refrigerate for at least 2 hours, or ideally overnight.
  • When ready to serve, ladle the chilled soup into bowls. Top each serving with a dollop of the remaining Greek yogurt and a generous spoonful of the reserved cucumber-radish mixture. Sprinkle with additional fresh dill and, if desired, chopped hard-boiled eggs.

Notes

For best results, store the blended soup base separately from the cucumber-radish mixture to maintain optimal texture.
Cold foods require about 20-30% more seasoning than hot dishes, so taste after chilling and adjust accordingly.
This soup is at its most vibrant within the first 48 hours of preparation.

Nutrition

Calories: 145kcalCarbohydrates: 18gProtein: 7gFat: 5gSaturated Fat: 3gCholesterol: 10mgSodium: 290mgPotassium: 510mgFiber: 4gSugar: 12gVitamin C: 35mgIron: 8mg
Keyword Cold Soup, Beet Soup, Summer Soup, Healthy Soup, Vegetarian Soup
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