This morning I brought a bunch of beet greens from my garden, which ended up as a delicious light lunch. This cold beetroot soup is the perfect recipe for the summer heat. No wonder it’s so popular summer dish in Poland. A large amount of dill and chives makes it very aromatic! This light, refreshing soup filled with healthy ingredients, is an easy idea for lunch or dinner that will please the whole family. This recipe puts the best summer flavours into one bowl! Let’s cook!
Do you struggle with the summer heat? There is a solution for that - cold beetroot soup. The recipe is very simple and quite quick to prepare. It’s best to prepare the soup in the morning, or even the day before, to cool it in the fridge before serving. My favourite way to serve this soup is with a hard-boiled egg. Delicious!
Cold beetroot soup - tips
- If your beet greens have only leaves (without small beetroots), I recommend adding 2-3 regular beetroots. This will make the flavour and colour more intensive. Cooked, vacuum-packed beets will work perfectly here. In this case, cut them into small pieces and add them to the pot with soft beetroot greens. Stir thoroughly and add lemon juice. Then follow the instructions in the recipe.
- I used kefir and buttermilk (fifty-fifty) to prepare my soup as I like this combination. Follow my instructions or feel free to choose only one of them.
- To speed up the cooling process and I usually put the pot with cooked beet greens into the sink filled with ice-cold water. This is a small piece of advice for everyone who is not patient. 🙂
- Use the ingredients straight from the fridge so that the soup reaches the right temperature faster. It doesn't matter in the case of beet greens, as it’ll be cooked anyway.
Want more recipes for healthy, light soups made with seasonal ingredients? Then try two additional recipes:
- Easy green pea soup | healthy and gluten-free
- Mushroom soup with eggs and beans (gluten-free, dairy-free)
Cold beetroot soup with cucumber and radish
Ingredients
- 1 bunch of beet greens
- 1 bunch of radishes
- 2-3 small cucumbers
- 600 ml water
- 250 ml kefir
- 250 ml buttermilk
- 2 tbsp sugar
- 1-2 tbsp lemon juice
- handful of dill
- handful of chives
- salt and black pepper to taste
Instructions
- Wash the beet greens thoroughly. Dice the small beetroots, cut the leaves and stems into smaller pieces. Put the diced beetroot into a pot, pour in a little water (about 600 ml) and simmer for about 5 minutes. After this time, add the leaves and stems and cook for another 3 minutes or until they are soft. Add lemon the juice and sugar, season with salt and black pepper to taste. Set aside, and let it cool.
- Peel and cut the cucumbers into small cubes, grate the radishes. Chop the dill and chives.
- Add the buttermilk, kefir, cucumbers, radishes, dill and chives to the pot with cooked beet greens. Mix thoroughly.
- Put in the fridge to cool completely. Serve with a hard-boiled egg. Enjoy your meal!
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