Chilled Young Beetroot Soup - photo 1
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Chilled Young Beetroot Soup

Soups Vegetarian Dishes 20 min Easy 6 wyświetleń ~23.13 PLN * - (0)
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Description

Chilled young beet soup is a light, spring soup originating from Polish culinary tradition, refreshed in a vegetarian version. Young beets give the soup a subtle sweetness and delicate texture, while buttermilk and yogurt introduce a tangy-creamy base, and fresh herbs (dill, chives) and cucumber add crunch and the scent of summer. Served chilled, it presents an intense pink-purple color contrasting with green additions and a white dollop of sour cream or slices of egg. Perfect for spring lunches, terrace parties, or as a light lunch with a slice of whole grain bread. The flavor can easily be adjusted with lemon and pepper, and the consistency can be regulated with buttermilk or water.

Ingredients Used

Ingredients (11)

Servings:
4
  • Beets (raw) 600 g
  • Buttermilk 500 g
  • Natural yogurt 200 g
  • Cucumber 1 szt. (~300 g)
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Chives 0.3 pęczków (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sour cream 50 g
  • Chicken egg 2 szt. (~120 g)
💰 Szacowany koszt dania: ~23.13 PLN (5.78 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beets

1

Wash the young beets under running water with a vegetable brush. If the skin is thin, you can leave it on - just make sure to scrub them well. Cut off the leaves at the base (you can save them for another dish). Slice the beets into thin rounds or quarters (the smaller the pieces, the faster they will cook).

Use a cutting board and a sharp knife. If you're worried about staining your hands, work with kitchen gloves or wear darker sleeves. Don't scrub too much, the thin skin contains flavor.
2

Place the chopped beets in a pot, cover with cold water so that the water covers the beets by about 2 cm. Add a pinch of salt (about 1 g). Bring to a boil over high heat, then reduce the heat to medium and cook for 10–12 minutes, until the beets are tender — you can check this by piercing the largest piece with a fork; the fork should go in easily.

Ingredients: Salt
Use a medium-sized pot with a lid. Cook uncovered until boiling, then partially cover to prevent the water from boiling over. If the beets are very small, reduce the cooking time to 8–10 minutes.
3

Drain the cooked beets and rinse them with cold water to cool them quickly (this will prevent color loss). Set aside for a few minutes until they cool to room temperature. Cut the cooled beets into very small cubes or grate them on a coarse grater if you want a smoother texture for the soup.

Use a grater for quicker shredding or a sharp knife and cutting board for a more rustic texture. Leave a few nice slices for plating decoration.

Soup

4

In a large bowl, mix the buttermilk and natural yogurt with a fork or whisk until you achieve a smooth, uniform consistency. If you prefer a thinner consistency, add 50–100 ml of cold spring water. Mix thoroughly to avoid any lumps.

Ingredients: Buttermilk, Natural yogurt
Use a large, deep bowl (at least 2 liters). A hand whisk is sufficient; a hand blender will give an even smoother texture. Make sure the ingredients are well chilled before mixing.
5

To the bowls with buttermilk and yogurt, add the chopped or grated beets, peeled and finely chopped cucumber, and finely chopped dill and chives. Squeeze the juice from half a lemon into the soup (about 15–30 ml), mix, and taste. Season with salt and pepper, a small pinch of each, mix and taste until the flavor is balanced — the acidity of the lemon should enhance the sweetness of the beet.

Ingredients: Cucumber, Dill, Chives, Lemon, Salt, Black pepper
Use a knife and cutting board to finely chop the herbs. If you prefer a smooth cold soup, you can blend part of the mixture with an immersion blender until smooth, and then add chopped pieces for texture.
6

Taste the cold soup and adjust if necessary: if it's too sour — add 1–2 tablespoons (15–30 ml) of yogurt or buttermilk; if it's too thick — add cold water in increments of 25 ml until the desired consistency is reached. The cold soup tastes best slightly chilled in the fridge for 15–30 minutes, but you can serve it immediately if you're short on time.

Ingredients: Buttermilk, Natural yogurt
Use a spoon for tasting and small amounts of adjustments. It's better to add less and correct than to oversalt or overdo the acidity.

Additions and serving

7

On plates or in bowls, ladle the cold soup, garnish with a slice of boiled egg (if using) and a dollop of sour cream (optional). Sprinkle with fresh chives and dill. Serve with a slice of whole grain bread or young potatoes with dill.

Ingredients: sour cream, Chives, Dill
Use a spoon to add a dollop of cream for an aesthetic effect. For an elegant presentation, arrange the slices of egg in the center and the herbs around.
8

Serve the cold soup chilled or at room temperature. If preparing in advance, store in the refrigerator (see storage tips). Before serving, stir the soup again, as the beets may settle at the bottom.

Ingredients: Buttermilk
Use a lid or foil to cover the bowl in the fridge. With longer storage, the flavor may change — it's best to add fresh herbs just before serving.

Fun Fact

💡

Chilled soups based on beets and dairy products have a long tradition in Poland — in different regions, they were served with the addition of buttermilk, sour cream, or yogurt. In spring versions, young beets and leaves were used, and the dish served as a refreshment after winter.

Best for

Wiosenne obiady Lekki lunch Przyjęcia na świeżym powietrzu

Tips

🍽️ Serving

Serve chilled in shallow bowls, garnished with dill and chives. Whole grain bread, roasted young potatoes, or a small salad of young vegetables pair well with the cold soup. If serving for guests, prepare an additional topping of a dollop of sour cream and chopped egg so everyone can season to their liking.

🥡 Storage

Store in a tightly sealed container in the refrigerator for up to 48 hours. Before serving, mix vigorously; if the consistency thickens, add a little cold buttermilk or water and mix again. Do not freeze soup with yogurt/buttermilk, as the structure of the dairy products will separate.

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