Cold Beet Soup
A vibrant, cooling beet soup with tangy lemon and creamy sour cream, perfect for summer gatherings or as a refreshing appetizer for any occasion.
Ingredients
Instructions
- In a blender or food processor, combine the undrained beets, chicken broth, white onion chunks, lemon sections, dill, and salt to taste.
- Process until all ingredients are pureed.
- Pour the mixture into a refrigerator container and stir in the sour cream or yogurt.
- Refrigerate for several hours or overnight to allow flavors to blend.
- Serve the soup cold.
- Garnish with fresh dill, parsley, and/or thin cucumber slices.
Tips & Substitutions
For added flavor, use roasted beets instead of canned ones. If you want a lighter version, substitute the sour cream with nonfat yogurt. To balance the sweetness of the beets, consider adding a pinch of cayenne or a splash of vinegar. Fresh herbs like dill and parsley are essential for brightening the soup, so don’t skip them. This soup can be further enhanced with a drizzle of olive oil before serving.
Serving Suggestions
Serve the cold beet soup in chilled bowls, garnished with fresh dill, parsley, and thin cucumber slices for added crunch. This refreshing dish pairs beautifully with a light salad or crusty bread. It can also be an excellent starter for a summer meal or a picnic. For a heartier option, consider serving alongside Chicken recipes to create a balanced meal.
Storage & Reheating
Store any leftover cold beet soup in an airtight container in the refrigerator for up to three days. The flavors will deepen as it sits. Avoid reheating it, as this dish is meant to be served cold. If you prefer a smoother texture after refrigeration, give it a quick blend before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Beet Soup contains roughly 201 calories, with 10g protein, 44g carbohydrates, and 1g fat. It is an excellent source of iron (72% of the Daily Value), calcium (48% of the Daily Value), and potassium (25% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 959mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen beets instead of canned?
Yes, frozen beets can be used as a substitute. Just ensure they are thawed and drained before blending. This option may yield a fresher taste, and you can roast them for enhanced flavor. Adjust the chicken broth and seasonings to taste, as frozen beets may have a different moisture content.
How can I make this soup vegan?
To make a vegan version of this cold beet soup, simply replace the chicken broth with vegetable broth and use a plant-based yogurt instead of sour cream. This will maintain the creamy texture while ensuring it's entirely plant-based. Fresh herbs and lemon will still provide vibrant flavors.
What can I serve with cold beet soup?
Cold beet soup pairs well with a variety of dishes. Consider serving it alongside a light arugula salad, a slice of crusty whole-grain bread, or even a protein like grilled tofu. For a more substantial meal, serve with a main dish like Chicken Breast With Honey-Wine Sauce to complement the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).