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Chilled Beet Salad Soup

Posted by Peggy on July 9, 2013

Chilled Beet Salad Soup
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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