If you’re looking to cool down on a hot summer day or just craving something fresh and vibrant, a chilled beetroot soup should be at the top of your list. This isn’t just your run-of-the-mill, throw-together kind of soup; it’s a dish that can take you on a sensory journey. Bright in color, rich in flavor, and packed with nutrients, chilled beetroot soup is not just good for your body, but a feast for your eyes as well.
Whether you’re a fan of beets or a first-timer, this cold soup will surprise you with its creamy texture, subtle sweetness, and refreshing taste. It’s one of those dishes that feels indulgent but is surprisingly light and healthy, making it perfect for everything from a casual lunch to an elegant dinner starter. Plus, it’s incredibly easy to prepare and serves as a great conversation piece at any gathering.
So, let’s dive right into the recipe and see how you can make this beautiful, vibrant dish in your own kitchen!
Chilled Beetroot Soup Recipe
The recipe we’re about to dive into is all about fresh ingredients, vibrant color, and a perfect balance of tang and earthiness. This chilled beetroot soup, also known as borscht in some parts of Eastern Europe, is light and refreshing, with a creamy touch to balance out the natural sweetness of the beets. It’s one of those recipes you can adapt to your personal taste, but its base remains constant: earthy beets, tangy dairy (or dairy-free option), and a burst of flavor from herbs and spices. Ready to create a masterpiece? Let’s get started.
Ingredients Needed
Here’s a breakdown of what you’ll need for this chilled beetroot soup recipe. Most of these ingredients are easy to find at your local grocery store or farmer’s market. They’re simple, yet work together so beautifully.
-
Beets (3 Medium-sized)
The star of the show! Beets add their signature earthy sweetness and vibrant color to the soup. You can opt for pre-cooked beets to save time, or cook them fresh at home for an even more natural flavor.
-
Cucumber (1 Medium)
Adds a fresh crunch and enhances the soup’s coolness. The cucumber also helps balance the richness of the beetroot with its subtle, refreshing taste.
-
Plain Greek Yogurt (½ Cup)
Creamy and tangy, Greek yogurt lends a velvety texture to the soup and balances out the earthy flavors of the beets.
-
Garlic (1 Clove, Minced)
A little garlic adds a nice depth of flavor without overpowering the other ingredients. It’s a savory note that complements the sweetness of the beets.
-
Lemon Juice (2 Tablespoons)
The acidity from lemon juice brightens up the soup and brings a layer of freshness that contrasts the richness of the beets and yogurt.
-
Fresh Dill (2 Tablespoons, Chopped)
Dill is a classic herb used in borscht recipes, providing a light and fragrant herbal note that enhances the soup’s overall flavor.
-
Vegetable Broth (2 Cups)
A base liquid to bring everything together and thin the soup to your desired consistency. You can also use chicken broth if you prefer a non-vegetarian version.
-
Salt And Pepper (to Taste)
Essential for seasoning the soup and bringing out the natural flavors of the vegetables.
-
Optional Toppings
- A dollop of extra Greek yogurt for creaminess.
- Sliced radishes for a little extra crunch.
- A hard-boiled egg, sliced, for a bit more protein and texture.
Cooking Instructions
Making this chilled beetroot soup is a simple and straightforward process. Here’s how you can prepare it in just a few easy steps:
-
Prepare The Beets
If you’re using fresh beets, start by peeling them with a vegetable peeler. Cut off the tops and bottoms, then grate the beets finely or chop them into small pieces (depending on your blender or food processor). If you’re using pre-cooked beets, just peel and chop them.
-
Combine Ingredients
In a blender or food processor, combine the grated or chopped beets, cucumber, Greek yogurt, minced garlic, and vegetable broth. Add lemon juice, dill, salt, and pepper to taste. Blend until smooth. If the soup is too thick, add more broth to reach your preferred consistency.
-
Chill The Soup
Transfer the blended soup into a bowl or airtight container and refrigerate for at least an hour, ideally 3-4 hours, so the flavors can meld together and the soup can chill.
-
Serve
When you’re ready to serve, give the soup a quick stir. Taste for seasoning and adjust salt, pepper, or lemon juice as needed. Pour into bowls and garnish with extra yogurt, a sprinkle of fresh dill, or sliced radishes. Serve cold.
Ingredient Insights
-
Beets
Beets are an underrated superfood. They’re rich in antioxidants, particularly betalains, which have anti-inflammatory properties. Beets are also high in fiber, folate, and vitamin C. In a chilled soup, their earthy sweetness is offset beautifully by the tangy yogurt and fresh lemon juice, creating a perfect harmony of flavors.
-
Greek Yogurt
Greek yogurt is thicker and creamier than regular yogurt, which is why it’s perfect for adding that luscious texture to this soup. It also contributes a bit of protein, probiotics, and calcium. If you’re dairy-free, coconut yogurt or cashew cream can be great substitutes.
-
Cucumber
This vegetable isn’t just refreshing, but it also contains plenty of water, which helps make the soup light and hydrating. Cucumbers also add a delicate crunch that contrasts nicely with the creamy consistency of the soup.
-
Dill
A bright, slightly tangy herb that complements the earthiness of the beets. Dill is often used in borscht and gives the soup an almost nostalgic, comforting flavor. It’s also known for its digestive health benefits.
Expert Tips
-
Texture
If you want a super smooth soup, you can strain the mixture through a fine sieve or cheesecloth after blending to remove any fibrous bits. Alternatively, if you like a bit more texture, don’t blend it as finely, leaving some chunks of beetroot and cucumber for added crunch.
-
Chill Time
Letting the soup chill for a few hours is essential. It allows the flavors to develop and meld together, making it taste far better than if you served it immediately. The longer it chills, the more refreshing and flavorful it becomes.
-
Adjusting Acidity
If you find the soup a little too tart from the lemon juice or yogurt, you can add a teaspoon of honey or maple syrup to balance it out without overpowering the soup’s fresh flavors.
-
Beet Variations
You can experiment with different varieties of beets, such as golden beets or even roasted beets, for a slightly different taste. Roasting the beets gives them a deeper, caramelized sweetness that could make your soup even more unique.
Recipe Variations
-
Vegan Version
Swap out the Greek yogurt for coconut yogurt or cashew cream, and use vegetable broth or even water instead of any chicken stock. You can also use agave or maple syrup in place of any honey.
-
Spicy Kick
Add a few slices of jalapeño or a pinch of red pepper flakes to give the soup an unexpected heat. The spiciness will beautifully contrast with the coolness of the beets and cucumber.
-
Herbal Twist
While dill is classic, you could also try fresh mint or tarragon for a new layer of freshness. Mint, in particular, can give the soup a refreshing, almost mojito-like vibe.
-
Borscht Style
Traditional borscht includes a hard-boiled egg on top. You could take this chilled beetroot soup in that direction by adding a halved egg as a garnish, or even a few boiled potatoes for extra heartiness.
Final Words
This chilled beetroot soup is more than just a recipe; it’s a celebration of vibrant flavors and a healthful choice to include in your weekly meal rotation. Whether served as a refreshing appetizer on a warm day or a light dinner that doesn’t skimp on flavor, it’s guaranteed to make a statement.