chilled beetroot soup recipe

Written ByJenny Smyth Posted on
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The Best chilled beetroot soup recipe

I’m so excited to share with you one of my favorite chilled beetroot soup recipes that’s perfect for any occasion. This dish has been a staple in my household for years, and my family loves it just as much as I do. The origin of this recipe is unclear, but it’s believed to have originated in Eastern Europe, where beets are a staple ingredient.

The first time I had this soup was at a family gathering, and I was hooked from the very first sip. The combination of the sweet beets, the tangy sour cream, and the crunch of fresh dill is absolutely divine. As soon as I got home, I started experimenting with different variations of the recipe, and I’ve finally perfected it to share with you today.

One of the things I love about this recipe is how easy it is to make. Simply roast some beets in the oven until they’re tender, then blend them with some chicken broth and sour cream. The result is a creamy, comforting soup that’s perfect for hot summer days or anytime you need a little pick-me-up.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. The health benefits of this recipe are numerous. Beets are packed with fiber, vitamins, and minerals, making them a superfood that’s good for your heart and digestive system.

The sour cream adds a tangy flavor without adding too much extra calories. And let’s not forget about the convenience factor – this soup is perfect for meal prep or packing lunches for school. As you can see from the photos below, this recipe makes a beautiful presentation that’s sure to impress your guests.

I like to serve it in small cups or bowls so everyone can enjoy it as an appetizer or snack. And don’t worry if you’re worried about serving cold soup – trust me when I say that it’s just as delicious served chilled as it is hot!

Chilled Beetroot Soup

4.9 from 1115 votes

A refreshing and vibrant soup made from roasted beets, blended with tangy yogurt and fresh dill. This no-cook chilled soup is perfect for warm weather, offering a balance of earthy sweetness and creamy tartness.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Soup

4 medium beetroots, about 500g
1 cup plain yogurt
1 cup vegetable broth
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon fresh dill, chopped
Salt to taste
Black pepper to taste

For Garnish

2 tablespoons sour cream
1 tablespoon fresh chives, chopped
1 tablespoon pumpkin seeds

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Wash the beetroots thoroughly and wrap each one individually in aluminum foil.
3Place them on a baking sheet and roast for 45 minutes, or until a knife inserted into the center slides in easily.
4Remove the beetroots from the oven and let them cool for 10 minutes until they are safe to handle.
5Once cool, peel off the skins using your fingers or a paper towel, then cut the beets into rough chunks.
6In a blender, combine the beetroot chunks, yogurt, vegetable broth, lemon juice, minced garlic, and fresh dill.
7Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and has a uniform deep red color.
8Season the soup with salt and black pepper to taste, then blend again briefly to incorporate.
9Transfer the soup to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours until it is thoroughly chilled.
10To serve, ladle the chilled soup into bowls.
11Top each portion with a dollop of sour cream, a sprinkle of chopped chives, and a few pumpkin seeds for crunch.
Serve immediately.

🔧Equipment

Baking sheet
Aluminum foil
Blender
Large bowl
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 18g🥩Protein: 10g

📝Notes

For a vegan version, replace yogurt with coconut yogurt and sour cream with a cashew cream. The soup can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Chilled Beetroot Soup Works

This chilled beetroot soup recipe has become a staple in my household for good reason – it’s easy to make, packed with nutrients, and tastes amazing.

Whether you’re looking for a healthy snack or a light meal option, this recipe is always a good idea.

My family loves helping me make it in the kitchen, and we always have fun experimenting with new flavors and ingredients.

❓ Frequently Asked Questions About Chilled Beetroot Soup

Q: What kind of beets should I use for this recipe?

For this recipe, you can use either red or gold beets – both will give you a beautiful color and delicious flavor.

Q: Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Q: How do I roast the beets?

To roast the beets, preheat your oven to 425°F (220°C). Wrap each beet in foil and roast for 45-60 minutes until they’re tender when pierced with a fork.

Q: Can I substitute sour cream with Greek yogurt?

Yes, you can substitute sour cream with Greek yogurt if you prefer a lighter version of this soup.

Q: Is this soup suitable for vegetarians?

This soup is vegetarian-friendly – simply omit the chicken broth if you’re vegan.

Q: How do I serve this soup?

You can serve this soup chilled or at room temperature – either way is delicious! You can also garnish it with fresh herbs like parsley or dill.

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