Chilled Vegetable Soup Recipe

Name: Chilled Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 millilitres water; 200 grams beets young roots with stems and the youngest leaves, roots sliced, stems chopped; 1 teaspoon lemon juice; 2 teaspoons sugar; 1 each lovage sprig; 1 each marjoram sprig or fresh savory sprig; 3 each allspice; 10 each black peppercorns; 1 each bay leaves; 400 millilitres buttermilk or yogurt, but the best is kefir; 200 grams cucumbers fresh, sliced then quartered; 200 grams white radish grated not so finely; 2 each onion springs sliced, chives chopped; 1 cup dill weed chopped finely; 1 1/2 teaspoon salt more if needed; 1/2 teaspoon black pepper ground

Servings: persons

600 millilitres water
200 grams beets young roots with stems and the youngest leaves, roots sliced, stems chopped
1 teaspoon lemon juice
2 teaspoons sugar
1 each lovage sprig
1 each marjoram sprig or fresh savory sprig
3 each allspice
10 each black peppercorns
1 each bay leaves
400 millilitres buttermilk or yogurt, but the best is kefir
200 grams cucumbers fresh, sliced then quartered
200 grams white radish grated not so finely
2 each onion springs sliced, chives chopped
1 cup dill weed chopped finely
1 1/2 teaspoon salt more if needed
1/2 teaspoon black pepper ground

1
1 - Pour water into a pot, add beet, lovage, marjoram, allspice, bay leaf, bring to boil and simmer for about 20 minutes.
2
In the meantime add 1/2 teaspoon of salt, and 3 teaspoon of sugar.
3
At the end add 1 teaspoon of lemon juice and adjust salt and sugar if needed.
4
Set aside to cool for an hour.
5
Remove bay leaf and sprigs.
6
2 - Find a big bowl, 1 1/2 litre at least, toss in cucumber, radish, onion, chives, sprinkle 1 teaspoon of salt and 1/2 teaspoon of ground pepper.
7
Mix gently using a spatula and set aside for and hour.
8
Stir from time to time.
9
3 - Add chilled beet soup to you bowl, add kefir, buttermilk or yogurt, stir gently until combined.
10
Season with salt and pepper.
11
Chill it in the fridge.
12
Serve cold.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 600 millilitres water, 200 grams beets young roots with stems and the youngest leaves, roots sliced, stems chopped, 1 teaspoon lemon juice, 2 teaspoons sugar, and more.

Yes, Chilled Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions