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–+ servings
Cold Beet Soup 1

Cold Beet Soup

This vibrant cold beet soup balances earthy sweetness with refreshing tang. With Eastern European roots, this magenta-hued dish offers a perfect cooling meal for warm days while providing impressive nutritional benefits.
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Prep Time 25 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 5 hours
Course Appetizer, Main Course, Soup
Cuisine Eastern European
Servings 4 servings
Calories 120 kcal

Equipment

  • Large Pot
  • Blender
  • Large Bowl
  • Knife
  • Cutting Board

Ingredients
  

For the base

  • 6 medium beets approximately 2 pounds, scrubbed clean
  • 2 cups vegetable broth or substitute bone broth for added richness
  • 1 cup plain yogurt can substitute coconut yogurt for dairy-free option
  • 1 cucumber peeled and diced
  • 3 tablespoons fresh dill chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 small red onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper

For garnish

  • hard-boiled eggs sliced (optional)
  • fresh dill sprigs
  • sour cream or crème fraîche for swirl
  • radishes thinly sliced for crunch and color contrast

Instructions
 

  • Trim the tops and bottoms of your beets, leaving the skins intact. Place them in a large pot and cover with water. Add a tablespoon of vinegar to the cooking water to preserve color.
  • Bring to a boil, then reduce heat and simmer until tender when pierced with a fork, approximately 30-35 minutes.
  • Once cooked, drain the beets and let them cool until you can handle them comfortably. The skins should slip off easily when rubbed gently with your fingers or a paper towel.
  • Cut the peeled beets into chunks and place them in a blender with 1 cup of vegetable broth. Blend until smooth and velvety. Add more broth if needed to achieve the perfect texture.
  • In a large bowl, combine the beet puree with the remaining broth, yogurt, cucumber, dill, lemon juice, apple cider vinegar, red onion, and garlic. Stir well to incorporate all ingredients.
  • Season with salt and pepper, tasting as you go to achieve your perfect balance of earthy, tangy, and savory notes.
  • Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This resting period allows the flavors to meld and deepen.
  • Before serving, taste the soup again and adjust seasonings if necessary. Ladle into chilled bowls and garnish with your choice of toppings—hard-boiled egg slices, a dollop of sour cream, fresh dill sprigs, or thinly sliced radishes.

Notes

This soup keeps beautifully in the refrigerator for up to 5 days in an airtight container. The flavor often improves on the second or third day.
For a lower-calorie version, replace the yogurt with kefir or buttermilk.
For a vegan adaptation, substitute the yogurt with coconut yogurt or silken tofu blended with a splash of lemon juice.
This soup does not freeze well due to the dairy content and cucumber, which can become watery when thawed.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 4gFat: 3gSodium: 480mgFiber: 5gSugar: 12g
Keyword Beet Soup, Cold Soup, Chilled Beet Soup, Summer Soup
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