Recipe for: Beetroot soup with natural yogurt and young carrots - photo 1
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Recipe for: Beetroot soup with natural yogurt and young carrots

May Day Soups Vegetarian Dishes 40 min Easy 2 views ~14.94 PLN * - (0)
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Description

Beetroot cold soup is a light, refreshing cold soup, perfect for summer days and May gatherings. This version combines creamy natural yogurt with the distinct, fresh flavor of young beet greens, along with crunchy young carrots and cucumber. The dish has a pleasant pink-green color thanks to the beets and beet greens; it is easy to digest, rich in vitamins, and excellent as an appetizer or light lunch. Serve chilled with chopped chives, optionally with dill and quarters of hard-boiled eggs. The cold soup pairs wonderfully with whole grain bread or thinly sliced croutons made from canola oil. Simple, quick to prepare, with step-by-step instructions suitable even for someone making cold soup for the first time.

Ingredients Used

Ingredients (12)

Servings:
4
  • Beetroot 400 g
  • Natural yogurt 600 g
  • Water 400 ml
  • Carrot 2.5 pcs (~200 g)
  • Cucumber 0.7 pcs (~200 g)
  • Lemon 0.6 pcs (~50 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Chives 0.3 bunch (~30 g)
  • Salt 0.2 pinch (~5 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Dill 1.5 bunch (~30 g)
  • Chicken egg 2 pcs (~120 g)
💰 Estimated dish cost: ~14.94 PLN (3.73 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of young beet greens

1

Wash the beet greens under cold running water. Separate the delicate leaves from the small beets. Scrub the beets with a vegetable brush, do not peel them thinly (the skin is edible on young beets). If the beets are larger than 2–3 cm, slice them into thin slices of 2–3 mm.

Ingredients: beetroot
Use a large bowl and a cutting board. Do not peel the leaves, just remove the tough ends of the stems. If you don't have a brush, use a cloth and a knife to remove any dirt.

Blanching

2

In a large pot, bring 1 liter of water to a boil (use additional water than what is listed for blanching). Add 1 teaspoon of salt (about 5 g). Once boiling, add the chopped beets and cook for 3-5 minutes until they are slightly tender (pierce with a fork — it should go in with slight resistance). Then add the beet greens and cook together for 30-45 seconds until the leaves wilt and change color. Immediately transfer the vegetables with a slotted spoon to a bowl of very cold water with ice to stop the cooking process and preserve the bright color.

Ingredients: beetroot, Water, Salt
Use a pot with a capacity of at least 2 liters and a slotted spoon. Do not cook the leaves for too long — they should be soft but firm. Cooling in ice stops the cooking process and prevents dulling of the color.

Cooling and Slicing

3

After completely cooling, drain the beet greens in a sieve and gently squeeze out the excess water. Finely chop the leaves with a knife (into strips of 2–3 mm), and cut the beets into small cubes or thin half-slices. Set aside in a bowl.

Ingredients: beetroot
Use a sharp knife and a large cutting board. Finely chopping will make the cold soup pleasant in texture and evenly distribute the flavor in every spoonful.

Fresh vegetables

4

Wash the carrot and peel it thinly. Grate it on a large grater or cut it into thin julienne strips. Cut the cucumber in half lengthwise, scoop out the seeds with a spoon if they are very watery, and then chop it into small cubes. Chop the chives into thin rings.

Ingredients: Cucumber, Chives
Use a grater for carrots or a mandoline for even thickness. For greenhouse cucumbers, you can leave the skin on for color; for field cucumbers, remove the ends.

Preparation of the yogurt base

5

In a large bowl, pour in natural yogurt (600 g). Gradually add cold water (400 ml), using a whisk to mix from the center outwards until you achieve a smooth, slightly runny consistency. Squeeze the juice from half a lemon (about 25 g) without seeds, add it to the yogurt along with canola oil (30 g) and mix vigorously again. Season with 1 teaspoon of salt (5 g) and a pinch of pepper (1 g). Taste and adjust seasoning if necessary — remember that the flavors will mellow after chilling.

Ingredients: Natural yogurt, Water, Lemon, Rapeseed oil, Salt, Black pepper
Use a whisk or a fork. Mix vigorously to combine the oil well with the yogurt. If you want a very smooth consistency, you can use an immersion blender for 5-10 seconds.

Mixing the cold soup

6

To the yogurt base in the bowl, add chopped beet greens, diced beets, grated carrot, chopped cucumber, and half of the chopped chives. Gently mix with a spoon until the ingredients are evenly distributed. Taste and season with lemon juice, salt, or pepper if needed.

Ingredients: Natural yogurt, beetroot, Cucumber, Chives
Use a large spoon or silicone spatula. Stir gently to avoid crushing the beets — we want to keep the vegetable pieces in the salad.

Cooling and refining the flavor

7

Cover the bowl and place the cold soup in the refrigerator for at least 30 minutes to allow the flavors to meld and the soup to chill well. After chilling, taste again and adjust the acidity with lemon juice or season with salt/pepper if needed.

Ingredients: Natural yogurt
It's best to chill for at least 30 minutes; if you have time, 1–2 hours will enhance the flavor. Do not freeze the cold soup — the yogurt may curdle.

Serving

8

Serve the cold soup in bowls. For each serving, ladle in some cold soup, sprinkle with the remaining chives and (optionally) dill. If you are using eggs, cut the eggs in half or quarters and place 1/2 egg in the bowl as a decoration and protein addition.

Ingredients: Chives, Dill
Use flat soup bowls, this way the cold soup will cool down faster when served. Additionally, you can add fresh whole grain bread or thin croutons dipped in the cold soup.

Fun Fact

💡

Chłodnik is a traditional cold soup in Eastern European cuisine; the current version with young beets comes from regions where young beets and their leaves are used. Chilling the beets in ice-cold water helps preserve the intense color of the beets.

Best for

majówka letni piknik lekki lunch menu przedgrillowe

Tips

🍽️ Serving

Serve very chilled; add thin slices of whole grain bread or croutons with olive oil. For a creamier version, use 1/3 Greek yogurt, and for a lighter one, add more water or cold vegetable broth. A hard-boiled egg adds heartiness and aesthetics.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. Before serving, gently mix and possibly season with lemon. Do not freeze (the yogurt may separate). If the cold soup becomes too thick after storage, thin it out with cold water or yogurt.

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