Chilled Beet Soup
I’ve always loved chilled soups—though I know they’re not everyone’s favorite. Still, on a hot summer day, a cool, refreshing soup can be a lifesaver. My boys ask for my chilled gazpacho year-round (a parent’s dream!), and I hope they never stop.
Borscht
Along with my love of chilled soups, I’m also a big fan of beets, which is why I adore making chilled beet soup. This vibrant soup is similar to borscht, the classic Eastern European dish often associated with a subtle tang. Borscht has a fascinating history dating back to the 9th century in Ukraine and Russia, where early versions were simple broths made from cabbage and roots. It wasn’t until the 14th century, with the introduction of beets from the Mediterranean, that borscht evolved into the deep crimson soup we know today.
Sour Soup
While borscht can carry a hint of sourness from ingredients like vinegar, fermented beet juice, or even a dollop of sour cream, it’s not always classified strictly as a “sour soup.” Sour soups, found in many culinary traditions, are defined by a bold tang achieved with vinegar, citrus, or fermented elements. Borscht’s flavor, by contrast, leans more toward an earthy sweetness from the beets, balanced by savory notes from broth and vegetables like cabbage, carrots, and potatoes. The sour element usually plays a supporting role, adding complexity rather than dominating the dish.
If you’re a fan of both beets and chilled soups, this one is a must-try—a bright, refreshing addition to any summer menu. Dill pickle juice is the secret ingredient in my recipe, adding just the right tang to balance the beets’ earthy sweetness. Serve it as a starter, a light lunch, or even in small cups for an elegant appetizer, and watch it steal the spotlight at your table.
Chilled Beet Soup
Ingredients:
- 1 pound red beets, trimmed
- 3 Persian cucumbers, peeled and roughly chopped
- 2 dill pickle spears, roughly chopped
- 1 cup dill pickle juice
- 1 1/2 cup low-fat buttermilk
- 1/4 cup sour cream
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 hard-boiled eggs, small dice, for garnish
- Cucumber shavings, for garnish
- Fresh dill, for garnish
Directions:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.
- Wrap each beat in an aluminum foil and place on the prepared backing sheet—place in the oven and roast till tender, about 50 minutes. To tell when the beets are fully roasted, insert a pairing knife into the center of the beet. If the knife slides easily in and out without resistance, the beets are done. Remove from the oven and allow to cool completely.
- Once the beets have cooled, remove the foil and, using a paring knife, peel the beets and quarter them. Using a food processor, such as a Cusinart, fitted with a blade attachment, add the quartered beets, cucumbers, pickles, pickle juice, buttermilk, sour cream, salt, and pepper. Puree the soup on high till well blended and smooth. Adjust the seasoning to taste. Chill the soup for at least 1 hour.
- To serve, label the soup into a serving bowl and garnish with chopped egg, cucumber ribbons, and fresh dill.
