Cold Beet SoupSummer is fading away too fast too soon, as it always does… I’m trying to savor and celebrate every single minute of it. Last week was a sort of an encore that Summer graciously bestow upon us. It was hot and humid and felt more like beginning of July rather than September – a perfect opportunity to once more enjoy a true summer dish, like this cold beet soup.

Cold Beet Soup Collage

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Cold Beet Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Eastern European
Serves: 6-8
  • 2 medium beets, cleaned, peeled and cut in halves
  • 4 quarts water
  • Juice of 1 lemon
  • 1 tablespoon sugar
  • 4 medium radishes, julienned
  • 1 english cucumber, julienned
  • 1 cup thinly sliced scallion
  • ¼ cup finely chopped dill
  • Salt, to taste
  • Ground black pepper, to taste
  • 4-6 hard-boiled eggs
  • Sour cream, for serving
  1. Fill a large soup pot with water, put in cut up beets, cover the pot loosely with a lid, and bring to boil over medium-high heat.
  2. Once boiling, turn the heat down to medium-low and cook until beets are cooked through.
  3. When beets are done let the pot to cool to a room temperature, then transfer in the fridge and let it cool there for at least 2 hours.
  4. When beet broth is cold, take out the beets and add lemon juice and sugar. Stir well.
  5. Julienne the beets and put them back in the pot with broth.
  6. Add julienned radishes, cucumber, sliced scallion, and chopped dill into the pot.
  7. Add salt and pepper and stir well.
  8. Taste the broth for the balance of salt, sweetness and sourness and adjust if necessary with more salt, sugar or lemon juice.
  9. When ready to serve, pour the soup into a bowl, put a dollop of sour cream and a hard boiled egg cut in half on top.
There is about 2.5 hours of inactive time when the broth cools down. To make a process more efficient you can cook the beets a day before and let the beet broth sit in the fridge overnight.


Cold Beet Soup (1)

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