Beautiful chilled beet soup

I’ve never been much of a fan of Gazpacho, the famous chilled tomato soup widely eaten in Spain and Portugal. Give me a pan of Polish chilled beet soup, though, and I’ll happily hoover up the lot.

It’s not just beet soup that the Poles like to eat cold, I’ve also tried versions of ‘chłodnik’ – the term itself meaning ‘chilled’ – made with things like spinach and eggs, cucumbers, and also fruit. The beetroot version, however, is my favourite.

The partnership of fresh beetroots and dill may not be to everyone’s taste, but in the case of this bright purply-pink number a sort of alchemy occurs once the soup is chilled and the buttermilk and natural yogurt are added. There’s also a balance to be found somewhere in between the sweetness of the beets and sourness of the buttermilk and yoghurt.

If you’re currently in the throes of winter, then I’d urge you to bookmark this recipe for a sunnier day, when the produce used is at its freshest and in peak season. If you’re in a part of the world where the heat is rising, however, read on, try it and then pack it up for a picnic!

Don’t be afraid of chopping up and adding in the beetroot stalks and leaves either, as they are said to contain more vitamins and minerals than the root itself. In colder weather the stalks can become a little fibrous, which is why this recipe is best made with summer beets.

To chill the soup you can place it in the refrigerator. You can also add an ice cube or two before serving.

Serves 4


  • 600g/1.5 pounds/5-6 medium sized fresh beets, with stalks
  • 750ml cold water (or enough to cover the beets)
  • 500ml chicken or vegetable stock
  • 1 tbsp sugar
  • 300ml buttermilk
  • 150ml full-fat natural yogurt
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • Sea salt and black pepper

To serve

  • Fresh dill, or chives, finely chopped
  • ½ an English cucumber, peeled, very finely sliced
  • 4 radishes, very finely sliced
  • 2 hard-boiled eggs, cooled, peeled


Wash the beetroot (including the stalks and leaves) very thoroughly. Chop the stalks into small pieces and peel the beetroot. Grate the beetroot (you may want to wear gloves!) and put the beetroot and stalks in a large pan. Cover with 750ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 20 minutes. It’s important that the soup doesn’t boil too rapidly.

Once the beetroot has softened, pour in the chicken or vegetable stock, add the sugar, stir well and leave to cool until completely cold. Refrigerate if necessary.

You can, if you like, slightly blend the soup at this stage with a stick blender. You’ll get a richer colour if you do.

To the cold soup, add the buttermilk and yoghurt and stir. Taste; if the soup has quite a sweet flavour, add the lemon juice. Season with sea salt and a little black pepper.

To serve the soup, stir through some finely chopped fresh dill and garnish the soup with cucumber and radish. Traditionally this cold beetroot soup is also served with cooled, boiled eggs.

If, like me, you like the combination of beetroot and dill, you could go a step further and also try this vegetarian recipe for a buckwheat, beetroot and feta salad.


Roasted Beet and Apple Soup

I teach cooking classes on a regular basis and I always try to include a soup as it's an easy way to incorporate more vegetables into your diet. Served as a starter or eaten as a meal, soups are warming and nutritious this time of year. Roasted beets add a mellow sweetness and beautiful magenta color to this dish. It's perfect for any day but would be a great way to express your admiration for a loved one as Valentine's Day approaches.

Roasted Beet and Apple Soup

Preheat oven to 350 degrees F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Dice

Heat oil in a heavy medium saucepan over medium-high heat. Add leek and garlic and cook 5-8 minutes until tender. Stir in apple, beets and ginger. Cook 1-2 minutes. Add stock. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Add lemon juice. Cool soup slightly. Working in batches, puree soup in blender. Season with salt and pepper and serve.

Свекольник, или холодный борщ!!Beetroot soup or cold borscht!!

В жаркое летнее время не очень хочется кушать горячую пищу. И тогда на помощь приходит свекольник! От подается в охлажденном виде! Холодненький, немного с кислинкой, в меру остренький…Это просто чудо!!Для приготовления потребуется:
вода-1.5л свекла-3-4 шт яйцо -4-5 шт лук и укроп-по 1 пучку огурец св-3штсах-1 ст л соль-1.2 ст лсок лимона или кислота -по вкусу.
In the hot summer time, you do not really want to eat hot food. And then the beetroot man comes to the rescue! Ot is served chilled! Cold, slightly sour, moderately sharp…This is a miracle!!To prepare it, you will need:
water-1.5 l beet-3-4 PCs egg-4-5 PCs onion and dill 1 bunch cucumber SV-3 PCs sah-1 St l salt-1.2 St l lemon juice or acid-to taste.
mustard-1chl garlic-1zub.
#свекольник#хололдныйборщ#еда#едимвкусно#свекольникрецепт#свекла#вкусныйрецепт#Beetroot souporcoldborscht!!#####

Video taken from the channel: Едим вкусно!!


    1. Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets discard cooking liquid. Let cool.
    2. Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
    3. Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
    4. Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls top with eggs and dill.
    1. Soup can be made 2 days ahead cover and chill.

    This zippy, herbaceous, drinkable soup is like a trip to the farmers market in a glass. Try making it instead of your standard morning smoothie and your day will be off to a great start.

    Inspired by bissara, an Egyptian bean-and-herb purée, this soup starts with both lima and green beans, simmered in chicken broth (you can use vegetable broth if you want to go meat-free) and puréed until silky. The herbs—parsley, cilantro, dill, and mint—are blended with olive oil so that you can finish the soup with a verdant drizzle that brings bright flavor to every bite.

    Recipe :: Beet Watermelon Chilled Soup

    I know, I know. You all think I am obsessed with beets. Half my friends tell me that they think of me every time they see/eat/read about beets after I wrote the 1 food, 5 ways: Beets article for Vegetarian Times. (Thanks to those of you who were my taste testers for the recipes – it took me several tries to get the Red Velvet Beet Brownies just right so my friends had to suffer through some of the earlier batches). The Firecracker Beet Slaw that I created for the article is one of my favorite summer recipes, especially for picnics, so many of my friends have had it and several have the beet slaw in their regular rotation (my friends Josh and Emmalee said their kids even like the firecracker beet slaw!). But believe it or not, I hardly ever go out and buy beets. Party because my husband is not a huge fan of beets (he thinks they taste a little too “earthy”). But I do get bunches of beets in our crop-share, and I like to use whatever we get in our share. It’s half the fun of the crop-share I challenge myself to come up with new recipes. So I end up cooking beets pretty often during crop-share season (June through November in our neck of the woods).

    This beet recipe is fairly new in my repertoire, but it’s one that I will make over and over. My friend Jessica first turned me on to beet watermelon soup. Jessica and I do a lunch swap. Whenever we’re making something we know the other would like, we double the recipe and bring it for each other for lunch. It’s so nice to have a healthy lunch even during weeks when we’re too busy to cook, and it gives us the chance to try something new. Jessica brought me chilled beet watermelon soup last summer for lunch, and I loved the sweetness that the watermelon gives the beets. I also love how beautiful the beets make the soup. So when I was going over the menu for my ladies night garden party that I was hosting for my book club and looking for a chilled soup to serve at the party, Jessica suggested beet watermelon soup. The chilled soup shooters were a big hit. They had a striking presentation, especially since I served them in clear plastic shot glasses topped with arugula micro greens. (Note: the micro greens are pretty and add a nice contrasting color and texture for presentation, but the soup is so silky and smooth that I recommend serving the soup with just a little chopped micro greens or mint rather than a whole pinch of greens as a garnish as pictured). The beet watermelon soup shooters were like an amuse-bouche – served at the beginning of the party to wet everyone’s appetite and get them ready for the garden-inspired menu.

    I love how healthy this soup is. It is naturally dairy-free, gluten-free and vegan. I will warn that you should have some affinity for beets if you’re going to make beet watermelon soup. My husband will eat it, and was surprised by how much he liked it given his disdain for beets, but I still recommend serving it to those who don’t mind the earthy taste of beets. Beet watermelon soup is not a secret ingredient recipe you definitely know beets are in the mix when you taste the soup. But the watermelon does give it a wonderfully sweet flavor that is particularly refreshing in the heat.

    Watermelon sweetens up earthy beets and make a beautiful and refreshing chilled summer soup

    Balsamic Roasted Beet Soup

    With the weather finally cooling down over here on the west coast it’s high time to break out the sweaters and soups alike. After all, it just isn’t really fall until you’ve made your first pot of soup at home. The type of soup that fills the entire house with the fragrance of warmth and autumn that lingers on until holiday cookies start making an appearance. So we will gladly enjoy the crisp chill in the air and cozy up with a bowl of this delicious balsamic roasted beet soup. This thick and creamy mixture is sure to be a delightful addition to your Sunday dinners and Thanksgiving table alike!

    Since we know it’s all about the presentation we garnished our soup with an additional little dollop of creme fraiche, a drizzle of MiaBella balsamic, fresh dill, and some pumpkin seeds for a little crunch. This soup has such a vibrant red color that any fresh greens will look fantastic on top and just add that little extra! Pair with a glass of Sancerre and you’ve got a wonderful starter or a main attraction.

    Not only is this soup delicious and looks fantastic on any dinner table but we are also blown away by our main ingredient, beets! Beets are overflowing with nutrients including Vitamin C, potassium, magnesium, folate, and more. They also contain 0 fat and boast a good amount of dietary fiber. All that being said beets is not exactly an easy food to introduce into your diet. until now. So go ahead and don your sweater and enjoy a hearty delicious bowl of balsamic roasted beet soup.

    Polish Chilled Beet Soup (Chlodnik)

    Chlodnik translates from the Polish as “a little cold something” or “the cooler.” It's a go-to during the muggy summer months in Poland, where the soup is popular in restaurants and homes alike. We start by cooking raw beets and later add pickled beets for a quick and easy hit of sweetness and acidity that adds another layer of flavor. To offset the earthy beet flavor and striking deep-purple hue, we garnished the soup with a mix of shredded radishes and cucumber&mdashwhich we salted, for firmer texture&mdashas well as pickled beets, dill and lemon juice. Pureed with ice, the soup can be on the table in about an hour, but it also can be made ahead and refrigerated for up to a day before serving. The flavor improves as it sits.

    Don't forget to peel the beets before cooking. The skins can have a bitter flavor and muddy the soup's color.

    12 Fresh Homemade Pasta Recipes

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    Creamy Beet Borscht – Cold

    • 12 – 16 ounces cooked, organic beets
    • 12 ounces organic chicken or beef stock, or, to keep it vegetarian, use vegetable stock
    • Zest of one lemon
    • Juice of one lemon
    • 4 tablespoons chopped fresh dill
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 6 scallions, chopped
    • 2 cups organic, full fat sour cream or plain yogurt or one cup of each
    • Additional sour cream and chopped chives for garnish

    To cook the beets, preheat oven to 375 degrees F. Wash and trim beets. Leave the root intact and leave about 2 inches of stem so the beets don’t bleed during cooking. Coat lightly with oil. Wrap beets in foil and place on a baking sheet and roast in the oven until cooked through, approximately 45 to 60 minutes or until easily pierced with a sharp knife. Or, place clean beets in boiling water and boil about 30 minutes or so until pierced easily with a sharp knife. Remove from the oven, let cool for 10 minutes, and then peel.

    Lithuanian Recipes

    A national dish of Lithuania, kugelis is a rich and hearty potato pudding. My version is made with chicken pieces, which steam inside the potato mixture, making them moist and delicious. (View recipe)

    The national dish of Lithuania, cepelinai are hearty, nourishing and delicious. Written for cooks making cepelinai for the first time, this recipe includes step-by-step instructions with photos. (View recipe)

    These delicious dumplings are the perfect comfort food – quick to cook, mild in flavour and served with a dollop of sour cream and a salty bacon and onion topping. (View recipe)

    Another of Lithuania’s national dishes, these cabbage rolls are stuffed with seasoned ground pork and served with a creamy, tangy tomato sauce. Recipe includes step-by-step photos. (View recipe)

    These Lithuanian-style doughnuts are light and airy and not at all cheesy! They do not require yeast and so are quick and easy to prepare. (View recipe)

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