Cold Beet Soup
Cold beet soup is a vibrant, refreshing, and nutrient-packed dish that perfectly balances earthy flavors with bright, tangy notes. Also known as borscht in Eastern European cuisine, this chilled soup has become a popular summer favorite due to its cooling qualities and versatility.
Made with beets, which are high in antioxidants and rich in vitamins, this soup is not only delicious but also incredibly healthy. The natural sweetness of beets combined with the tartness of sour cream or yogurt creates a perfect harmony of flavors, making it a delightful dish to serve on a hot day.
While traditional borscht often includes a variety of vegetables like cabbage and carrots, this version focuses on the beetroot, which provides both the base and the signature vibrant color of the soup. It’s a perfect starter, light lunch, or even a side dish for a summer meal. Whether you’re looking to indulge in a chilled bowl of goodness or impress your guests with a visually stunning dish, cold beet soup is sure to deliver.
Ingredients:
3 medium beets, peeled and grated
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups vegetable broth (or chicken broth for a non-vegetarian version)
1 medium potato, peeled and diced (optional, for added creaminess)
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 cup sour cream or plain Greek yogurt (or dairy-free yogurt for a vegan version)
Salt and pepper to taste
1 tablespoon fresh dill, chopped (plus extra for garnish)
1 tablespoon fresh parsley, chopped (for garnish)
1/2 teaspoon sugar (optional, to balance the flavors)
1-2 cups cold water (to adjust consistency)
Ice cubes (optional, for serving)
Boiled eggs (optional, for garnish)
Cucumber, finely diced (for garnish)
How to Make:
Prepare the Beets: Start by peeling the beets and grating them. You can use a box grater or a food processor to make this process faster. Once grated, set them aside. Be careful with the beet juice, as it can stain your hands and kitchen surfaces.
Cook the Vegetables: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for about 3–5 minutes, until the onion becomes soft and translucent. Add the minced garlic and cook for an additional 1–2 minutes, ensuring it doesn’t burn. The aroma of the garlic and onions will form the flavor base of your soup.
Add the Beets and Broth: Once the onions and garlic are sautéed, add the grated beets to the pan. Stir to combine, allowing the beets to cook for 3–5 minutes. This step helps to release the beet’s natural sugars and brings out its sweet flavor. Add the vegetable broth and diced potato (if using) to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potato is tender. The potato will add creaminess to the soup when blended, so it’s optional depending on the desired texture.
Blend the Soup: After the soup has simmered and the vegetables are tender, remove the pot from the heat and allow it to cool for a few minutes. Use an immersion blender to blend the soup directly in the pot until smooth, or transfer the soup to a blender in batches. If you prefer a chunkier texture, blend only part of the soup, leaving some bits of beet and potato for added texture.
Add Acidity and Creaminess: After blending, return the soup to a gentle heat if it’s still warm. Stir in the red wine vinegar, lemon juice, and sugar (if desired) to balance the flavors. Taste and adjust the seasoning with salt and pepper. If the soup is too thick for your liking, add cold water to achieve the desired consistency. If you’d like it to be even creamier, you can blend in a bit more sour cream or yogurt.
Chill the Soup: Once the soup is seasoned to your liking, remove it from the heat and let it cool to room temperature. For the best experience, chill the soup in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together and enhances the refreshing qualities of the soup. Alternatively, you can serve it immediately over ice cubes for a more immediate chill.
Serve and Garnish: Once the soup is thoroughly chilled, give it a good stir before serving. Pour the cold beet soup into bowls or cups. Garnish with a dollop of sour cream or yogurt, a sprinkle of fresh dill, and a few pieces of finely diced cucumber for added crunch. You can also add a boiled egg for a traditional touch. The soup’s beautiful pink color, combined with the fresh herbs and garnishes, makes for an impressive presentation.
Enjoy: Serve the cold beet soup as a light appetizer, alongside a fresh salad, or as a standalone dish for a quick, nutritious meal. It’s best enjoyed on a hot day when you’re craving something light, cool, and refreshing.
Chef’s Note:
Vegan Version: To make this recipe vegan, simply swap out the sour cream for a plant-based alternative like cashew cream, coconut yogurt, or a dairy-free sour cream. The texture will still be smooth and creamy, and the soup will remain just as flavorful.
Flavor Variations: While the soup’s core ingredients of beets and broth are essential, you can customize the flavors further. For instance, adding a small apple while cooking the beets can introduce a touch of sweetness that complements the earthy flavor of the beets. Some recipes also include horseradish, which gives the soup an extra layer of tangy spiciness.
Texture Tips: If you like a perfectly smooth soup, make sure to blend the soup thoroughly. Alternatively, for a heartier version, you can leave some chunks of beet and potato in the soup for added texture and bite.
Storage: Leftover cold beet soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to develop even more with time. If the soup thickens upon refrigeration, simply thin it out with a little more water or broth when reheating.
Serving Ideas: Cold beet soup pairs wonderfully with rye bread or crusty baguette, offering a traditional Eastern European feel. You can also serve it as a side dish to grilled meats, roasted vegetables, or a fresh green salad.
Nutrition Information (per serving, based on 4 servings):
Calories: 130 kcal
Protein: 3 grams
Fat: 7 grams
Saturated Fat: 1 gram
Carbohydrates: 18 grams
Fiber: 4 grams
Sugar: 7 grams (natural sugars from beets)
Cholesterol: 5 mg (if using sour cream)
Sodium: 480 mg (can be reduced with low-sodium broth)
Potassium: 570 mg
Vitamin A: 4% of the Daily Value (DV)
Vitamin C: 20% of the DV
Calcium: 6% of the DV
Iron: 4% of the DV
Note: Nutritional values are estimates and may vary depending on specific ingredients used, such as broth or yogurt.
Conclusion:
Cold beet soup is a wonderfully refreshing and nutritious dish that’s perfect for hot days when you want something light yet satisfying. With its vibrant color and balanced flavors, this soup can easily become a summer staple. Whether you’re enjoying it as an appetizer or a light meal, this dish is not only packed with vitamins and antioxidants but also a feast for the eyes. It’s a versatile recipe that can be customized to suit any dietary preference and will always impress with its beauty and taste.