Description
Cold Beet Soup is a refreshing and colorful chilled dish made with cooked beets, kefir or yogurt, cucumbers, dill, and scallions. This Eastern European classic is perfect for warm weather and packed with fresh, tangy flavor. It’s naturally gluten-free, easy to adapt for a vegan diet, and comes together in under an hour.
Ingredients
3–4 medium beets, boiled, peeled, and grated or diced
2 cups kefir or buttermilk (or dairy-free yogurt for vegan)
1 medium cucumber, diced
2–3 scallions, chopped
1 bunch fresh dill, chopped
2 hard-boiled eggs, sliced (optional)
1–2 tablespoons lemon juice or white vinegar
Salt and pepper, to taste
Instructions
Boil the beets in water for 30–40 minutes or until tender. Drain, cool, peel, and grate or dice them.
In a large bowl, whisk kefir or buttermilk with lemon juice or vinegar. Add salt and pepper to taste.
Mix in the beets, cucumber, scallions, and dill. Stir until fully combined.
Chill the soup in the refrigerator for at least 1–2 hours.
Serve cold with sliced hard-boiled eggs and extra dill, if desired.
Notes
Store in an airtight container in the fridge for up to 3 days.
Add chopped pickles or radish for extra crunch.
For vegan: use plant-based kefir or unsweetened yogurt and skip the eggs.
Serve with rye bread or boiled potatoes for a traditional meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Boiling, Mixing, Chilling
- Cuisine: Lithuanian, Eastern European
Nutrition
- Calories: 180 kcal
- Sugar: 7g
- Sodium: 380 mg
- Carbohydrates: 22g