Best 6 Cold Beet Soup Recipes

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In the realm of culinary delights, the cold beet soup stands as a refreshing and vibrant dish that tantalizes taste buds with its harmonious blend of sweet and earthy flavors. This chilled soup, also known as chłodnik or Lithuanian cold beet soup, is a vibrant symphony of 鮮豔的甜菜根, creamy kefir or yogurt, and a medley of crisp vegetables. Its origins can be traced back to the Eastern European lands, where it has been a beloved summertime staple for generations. Whether you're seeking a light and healthy lunch option or a delightful appetizer, this cold beet soup, along with its variations, promises to deliver a culinary experience that is both satisfying and invigorating. Dive into the depths of this article to discover the secrets behind this delectable soup and uncover the diverse array of recipes that await your culinary exploration.

Here are our top 6 tried and tested recipes!

COLD BEET SOUP FOR SUMMER



Cold Beet Soup for Summer image

My version of a lithuanian cold beet soup. There is nothing better on a hot day. Needs to be served ICE cold (sometimes we even float a few ice cubes in it!) The color is a little unusual, but once you give it a try,the first hot day of summer you'll be thinking...It's time for that pink soup...

Provided by Judy Frey 53

Categories     Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 5

28 ounces canned beets
1 large cucumber
2 tablespoons white vinegar
1 1/2 cups sour cream
2 teaspoons dried dill weed

Steps:

  • Drain beets, reserving liquid.If using whole or sliced beets, slice into matchstick pieces.Peel and dice cucumber. (I like fairly large dice.).
  • Hold back about 3/4 cup of julianned beets in a seperate bowl.Add remaining beets and chopped cucumber to a large bowl. Add reserved beet juice,14 oz. of water and 2 tablespoons vinegar.
  • Stir about 1/2 cup of sour cream into the beets you held in the seperate bowl.(this process keeps the sour cream from "breaking up" in the soup and making lumps.)Stir until the sour cream/beet mixture is smooth. Add another 1/2 cup of sour cream. Stir until smooth. Add 1/4 cup of the beet juice from the large bowl and stir until smooth.Stir in the last 1/2 cup of sour cream. Mixture should be without lumps (sour cream should be liqified.)This seems complicated, but once you get the hang of it, it goes quite quickly.
  • Add the beet/sourcream mix to the large bowl and stir to combine. At this point, taste to see if the level of vinegar is to your liking, if not add a little more.
  • Add the dried dill. The 2 tsp is a good place to start, but I usually add more.
  • Cover and chill at least 2 hours.Serve in chilled bowls. My mom adds chopped hard boiled eggs to this soup, so if you want to give that a try it's up to you,.

Nutrition Facts : Calories 260.2, Fat 18.5, SaturatedFat 11.3, Cholesterol 38, Sodium 433.6, Carbohydrate 21.1, Fiber 3.8, Sugar 12.4, Protein 5.1

SUMMER BEET BORSCHT (COLD SOUP)



Summer Beet Borscht (Cold Soup) image

This is my take on Ina Garten's recipe. I love a cold soup in the summer and this is low fat. If you prefer you can use low fat for all sour cream but I think the mixture gives a better taste. I hope you all enjoy this as much as I do, very light and refreshing and, yes, the soup is purply-pink!

Provided by Mary Schrum

Categories     Other Soups

Time 2h

Number Of Ingredients 15

2 lb fresh beets (without tops)
olive oil
2 c low sodium fat free chicken stock
1 c sauvignon blanc wine
8 oz low fat sour cream
8 oz sour cream, regular plus extra for serving
4 oz fat free plain yogurt
1/4 c sugar or blue agave natural sweetner
2 Tbsp fresh squeezed lemon juice
2 tsp white wine vinegar
1 Tbsp kosher salt
1 1/4 tsp freshly ground black pepper
1 hot house cucumber, unpeeled, seeded and medium chopped
1 bunch scallion, chopped white and green parts
2 Tbsp fresh dill, chopped, plus extra for serving

Steps:

  • 1. Preheat oven to 375. Line sheet pan with aluminum foil. Leave skin on beets lightly coat with olive oil. Roast for 30 minutes or longer until tender. After roasting, pull foil around beets to enclose, sit out to cool completely.
  • 2. In large bowl whisk sour creams, yogurt, sugar, lemon juice, vinegar, salt and pepper. Peel cooled beets by rubbing the skins off or using paring knife(hint, use gloves for rubbing skins off to prevent staining of your hands.) Dice beets to 1/2 to 1 inch cubes. Add beets, cucumber, scallion and dill to soup mixture.
  • 3. Cover with plastic wrap and chill at least 4 hours, overnight is better. Season with salt again if needed and serve cold with a dollop of sour cream and dill sprig.

COLD BEET AND CELERY SOUP



Cold Beet and Celery Soup image

Categories     Soup/Stew     Blender     Vegetable     Celery     Beet     Summer     Chill     Sour Cream     Gourmet

Yield Makes about 7 cups

Number Of Ingredients 9

1 cup finely chopped onion
2 cups thinly sliced celery
2 tablespoons olive oil
2 teaspoons sugar
1 1/2 pounds beets, peeled and cut into 1-inch pieces
1 tablespoon red-wine vinegar plus additional to taste
3 cups low-salt chicken broth
ice water for thinning soup
sour cream, seasoned with bottled horseradish, and minced fresh chives for garnish

Steps:

  • In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.
  • In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Chill soup, covered, at least 6 hours or overnight.
  • Thin soup with ice water and season with additional vinegar and salt and pepper.
  • Garnish soup with sour cream and chives.

CHLODNIK - COLD POLISH BEET SOUP



Chlodnik - Cold Polish Beet Soup image

Cold Polish beet soup is a refreshing soup that can be easily prepared the day before.

Provided by becky joslin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 3h

Yield 4

Number Of Ingredients 11

3 beets with leaves and stems - beets peeled and chopped, leaves sliced
water to cover
1 cup chicken stock
1 small cucumber, grated
1 hard-cooked egg, chopped
⅓ cup chopped fresh dill
3 small green onions, thinly sliced
1 pint buttermilk
½ cup sour cream
⅓ lemon, juiced
½ teaspoon ground black pepper

Steps:

  • Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
  • Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 169.9 calories, Carbohydrate 15.7 g, Cholesterol 71.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 454 mg, Sugar 11.3 g

DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE



Delphey's Cold Cucumber Soup with Beet Mousseline image

Provided by Ia Delphey

Categories     Soup/Stew     Blender     Lunch     Lemon     Cucumber     Summer     Chill     Sour Cream     Dill     Gourmet     California     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 6 1/2 cups

Number Of Ingredients 11

For Soup
1 large onion, sliced
3 tablespoons finely chopped fresh dill
3 tablespoons vegetable oil
2 cups chicken broth
2 tablespoons fresh lemon juice
4 seedless cucumbers, peeled, seeded, and chopped
freshly ground white pepper to taste
an 8-ounce container low-fat sour cream
Beet Mousseline
Garnish: fresh dill sprigs

Steps:

  • In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened. Add broth, lemon juice, and cucumbers and simmer 20 minutes. In a blender purée mixture in batches until smooth and cool. Stir in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to 1 day.
  • Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
  • Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

NINA'S RUSSIAN COLD BEET SOUP (KHOLDNYK)



Nina's Russian Cold Beet Soup (Kholdnyk) image

Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift. Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience.

Provided by Nina Capaccio

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h20m

Yield 5

Number Of Ingredients 7

4 cups fat-free buttermilk
1 cucumber - peeled, seeded, quartered lengthwise and diced
1 (15 ounce) can sliced beets with liquid
3 green onions, chopped
2 tablespoons chopped fresh dill
½ teaspoon salt, or to taste
2 tablespoons white vinegar, or to taste

Steps:

  • Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 19.3 g, Cholesterol 4 mg, Fat 0.2 g, Fiber 2.1 g, Protein 8.6 g, Sodium 577 mg, Sugar 15.4 g

Tips:

  • For a smoother soup, peel the beets before cooking. You can also use a blender or food processor to puree the soup until smooth.
  • To make the soup more flavorful, roast the beets before using them. Roasting brings out the natural sweetness of the beets and adds a smoky flavor.
  • If you don't have any fresh dill, you can use dried dill instead. However, fresh dill is definitely preferred for its bright, fresh flavor.
  • Serve the soup cold or at room temperature. It is also delicious served warm, but be careful not to overheat the soup, as this can cause the yogurt to curdle.
  • Garnish the soup with fresh dill, croutons, or a dollop of sour cream before serving.

Conclusion:

Cold beet soup is a refreshing and flavorful soup that is perfect for a summer meal. It is also a healthy and nutritious soup that is packed with vitamins and minerals. If you are looking for a new and exciting soup to try, I highly recommend cold beet soup. It is sure to become a favorite!

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