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Chilled Beet Soup


1 bunch of beets
1 cucumber
35 radishes
1 qt (1 l) plain yogurt or buttermilk
Salt and pepper
Optional: lemon juice
2 hardboiled eggs


1.   Cut the beets from the bunch, finely dice only the stems and beet leaves, and cook them in a small amount of water until they become soft, for about 40 minutes. Set aside to cool.

2.   Finely chop the cucumber, radishes, dill, and chives. Add these and the beet mix to the yogurt and mix well.

3.   Add in salt, pepper, sugar, and optionally some lemon juice to taste. If you’d like a smoother texture, blend or puree the soup.

4.   Serve chilled, with wedges of hardboiled eggs and diced dill.

Traditionally, only the stems and leaves of the beetroot plant are used in this soup. However, you can also use just the beets. Finely grate 1 pound of cooked beets and blend with the rest of the ingredients.

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