📝 About This Recipe
This stunning, neon-pink cold beet soup is the jewel of Eastern European summer cuisine, offering a refreshing escape from the seasonal heat. A harmonious blend of earthy roasted beets, crisp cucumbers, and tangy kefir, it balances creamy textures with a bright, herbal finish. It is as visually breathtaking as it is nutritionally dense, representing a centuries-old tradition of farm-to-table cooling dishes.
🥗 Ingredients
The Beet Base
- 500 grams Fresh young beets (with stems and leaves if available)
- 2 tablespoons Lemon juice (freshly squeezed to preserve color)
- 1 teaspoon Sugar (to balance the acidity)
- 1 teaspoon Salt (plus more to taste)
The Creamy Liquid
- 1 liter Kefir (full-fat for best texture)
- 250 milliliters Greek yogurt or sour cream (adds richness)
- 250 milliliters Buttermilk (for a thinner, traditional consistency)
Fresh Vegetables & Herbs
- 3-4 pieces Persian cucumbers (finely diced or grated)
- 1 bunch Radishes (about 6-8 pieces, thinly sliced or grated)
- 1 large bunch Fresh Dill (finely chopped)
- 1 bunch Chives (finely chopped)
- 1 clove Garlic (minced into a paste)
Traditional Garnishes
- 3-4 pieces Hard-boiled eggs (halved or quartered)
- 1/2 teaspoon Freshly ground black pepper (to taste)
👨🍳 Instructions
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1
Thoroughly wash the beets. If they have greens, separate the stems and leaves, wash them carefully, and chop them finely. Peel the beet roots.
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2
Grate the beet roots using the large holes of a box grater. Place the grated beets and chopped stems into a small pot.
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3
Add just enough water to cover the beets (about 1 cup), then add the lemon juice, sugar, and salt. The lemon juice is crucial as it sets the vibrant pink color.
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4
Simmer the beets over medium heat for about 10-15 minutes until tender. If using beet leaves, add them in the last 2 minutes of cooking. Remove from heat and let cool completely.
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5
While the beets cool, prepare the vegetables. Grate or finely dice the cucumbers and radishes. If the cucumbers have thick skins, peel them first.
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6
In a large mixing bowl or tureen, whisk together the kefir, Greek yogurt (or sour cream), and buttermilk until completely smooth.
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7
Stir the cooled beet mixture (including the cooking liquid) into the dairy base. Watch as the soup turns a magnificent, bright magenta hue.
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8
Add the prepared cucumbers, radishes, minced garlic, chopped dill, and chives to the bowl. Stir well to combine.
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9
Season with additional salt and freshly ground black pepper. Taste and adjust acidity with a splash more lemon juice if needed.
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10
Cover the bowl and refrigerate for at least 2 hours, though overnight is best. The flavors need time to marry and the soup must be served ice-cold.
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11
Just before serving, boil the eggs for 9 minutes, cool in an ice bath, peel, and cut into halves or quarters.
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12
Ladle the cold soup into chilled bowls. Top each serving with the egg pieces and an extra sprinkle of fresh dill.
💡 Chef's Tips
Always use fresh lemon juice or a teaspoon of vinegar when cooking the beets to prevent them from turning a dull brown. For the best texture, grate half of the cucumbers and dice the other half to provide both juice and crunch. If the soup is too thick for your preference, thin it with a little bit of cold sparkling water for a refreshing effervescence. Don't skip the chilling time; this soup is significantly better on the second day once the garlic and herbs have infused the dairy. Use high-quality, full-fat kefir to ensure a creamy mouthfeel that stands up to the acidity of the beets.
🍽️ Serving Suggestions
Serve with a side of hot, buttery boiled potatoes sprinkled with dill for a classic temperature contrast. Pair with a crisp, dry white wine like a Pinot Grigio or a traditional Polish Rye bread. A glass of chilled vodka is a traditional adult accompaniment for a festive summer lunch. Add a dollop of horseradish on the side for those who enjoy an extra spicy kick. Serve in glass bowls to showcase the stunning, vibrant pink color of the soup.