Cold beet and yogurt soup is diced beets simmered covered in vegetable broth and water with salt for 45 minutes, cooled, blended with garlic, fresh lemon juice, and yogurt, and chilled for at least 4 hours, served with a spoonful of yogurt and basil. It takes 30 minutes of preparation and 45 minutes of cooking, and serves 4.
A refreshing seasonal soup, a kind of dish more and more appreciated.
How to Make Beet Soup?
Ideally use fresh beets, cooked just before, although frozen or canned beets also work; follow the package instructions.
Nutritional Information
Each serving of cold beet and yogurt soup contains approximately 100 kcal, 14 g of carbohydrates, 2 g of fat, 5 g of protein, 3 g of fiber, 8 g of sugars, 5 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Cold Beet and Yogurt Soup Recipe
Preparation: 30 minutes (plus 4 hours of chilling)
Cooking: 45 minutes
Servings: 4
Ingredients
- 3 medium beets
- 400 ml (1⅔ cups) of vegetable broth
- 400 ml (1⅔ cups) of water
- 250 g (1 cup) of plain yogurt
- 1 bunch of basil
- 1 garlic clove
- 1 lemon
- 1 teaspoon of salt
Instructions
- Peel and wash the beets, dice them, and put them in a pot. Cover with the vegetable broth and water, add the salt, stir, and bring to a boil over high heat. Lower the heat and cook covered for 45 minutes, until a fork goes through easily.
- Remove from the heat and let cool for 15 minutes. Transfer to a blender or food processor, add the garlic, freshly squeezed lemon juice, and 180 ml of the yogurt, and blend at medium speed for two minutes until smooth.
- Pour into a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours. Serve in individual bowls, each topped with a spoonful of yogurt and basil leaves to taste.
Additional Tips
Silky texture
Strain the blended soup through a fine sieve before chilling to remove any coarse fiber.
Balance the sweetness
Add a teaspoon of apple cider or white balsamic vinegar when blending to lift the flavor and balance the beet’s natural sweetness.
Wear gloves
Beets stain; gloves keep your hands clean.
Serve very cold
The soup is best well chilled on hot days.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Plain yogurt | Greek yogurt | 250 g | Thicker |
| Basil | Dill | 1 bunch | Eastern European style |
| Lemon | Apple cider vinegar | 1 tsp | Sharper |
| Fresh beets | Cooked vacuum packed beets | 3 | Faster |
Frequently Asked Questions (FAQs)
1. Can I use canned or frozen beets?
Yes, follow the package instructions and reduce the cooking time if they are already cooked.
2. How long does it keep?
Up to 3 days covered in the fridge; stir before serving.
3. Can I serve it hot?
Yes, reheat gently without boiling once the yogurt is in, although it is designed to be served cold.
Did You Know?
The beet, also called beetroot, comes from a wild species that originally grew in various parts of the western Mediterranean.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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