Chilled Beet Salad Soup

Chilled Beet Salad Soup

The other night I enjoyed fried beets at Vellum on Main Street as part of their Happy Hour menu (such a deal at 3 bucks)! Even after inhaling two portions, I’m still craving beets. I thought a cold beet soup would scratch the itch and be perfect for a summer’s eve.

When googling cold beet soup, many Polish and Lithuanian recipes pop up that call for using hard cooked egg, which provides a pleasant textural component and bit of protein.The flavor of the egg is delicious paired with the beets; horseradish, if used with discretion, adds a mild flavor that blends beautifully with the concoction as well. Chopped bacon, blanched julienned sorrel, and/or sour cream would be fine additions.

Recipe: Chilled Beet Salad Soup


  • 2 cups cooked, coarsely chopped beets, plus 1/4 cup cut into matchstick pieces
  • 2/3 English cucumber, plus 1/3 cucumber cut into matchstick pieces
  • 1-2 tablespoons chopped onion
  • 4 cups buttermilk
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons extra virgin olive oil
  • 2-4 teaspoons horseradish, fresh grated preferred
  • 2 hard cooked eggs, coarsely chopped


  1. Place chopped beets, cucumbers and 1 tablespoon onion in a food processor or blender. Puree with buttermilk, dill, olive oil. Season to taste with horseradish, kosher salt and freshly ground pepper.
  2. Cover and refrigerate at least 3 hours and up to 12 hours. Add additional salt, pepper, horseradish and onion, if desired, to taste. Serve garnished with egg, julienned beets and cucumbers.

Number of servings (yield): 4

Time (if beets and eggs are cooked): 20 minutes

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