Chilled Beet Soup

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This soup can be made one day ahead of time.




Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationhealthy

Five Ingredients or LessYes


Taste and Texturelight, savory, sweet

Type of Dishcold soup


  • 3 pounds small new beets, with their leaves
  • 1 bunch scallions, including some of the green, halved lengthwise
  • 2 lemons, cut into eight wedges
  • 5 stems fresh dill
  • 2 quarts Chicken Stock or canned low-sodium chicken broth
  • Salt and freshly milled black pepper
  • Sour cream, chopped fresh dill, and grated lemon zest for garnishes


Trim the beets, leaving 2 inches of the stems and the roots ends attached to prevent bleeding. Reserve the leaves.

Wash the beets and leaves thoroughly.

Place the beets and leaves in a soup kettle and add the remaining soup ingredients. Pour in 1 quart of water. Bring a boil over high heat and reduce the heat to low. Simmer about 45 minutes or until the beets are tender and cooked through. Remove the beets and turn off the heat. Under cold running water, slip off the skins and stems. Cut the beets into fine julienne.

Strain the broth, discarding the solids, and add the beet julienne to the soup. Refrigerate until thoroughly chilled. Serve with a spoonful of sour cream with a little chopped dill and grated lemon zest.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password