If you’re looking for a fresh, delicious soup that’s perfect when the weather is warm, look no further than this chilled beetroot soup.
Similar to gazpacho in the way that you eat it cold, and similar to borscht in the fact that the key ingredient is beetroot, this is a smooth, refreshing and seriously tasty soup.
It is based on the Polish dish – chlodnik – and is absolutely ideal for summer meals. The key is the toppings – you need the crunch from the radish, the salty feta, the sharp pickled onions.
I absolutely love this served with some fresh sourdough and butter.
Ingredients, Substitutions and Variations
- Red onion, white wine vinegar, sugar, salt – these are for your pickled onions which you will want to make the day before. It makes more than you need (and keeps for 4 weeks in the fridge!) so you can use the leftovers for future meals. They’re great on sandwiches!
- Beetroot and onion – we roast the raw beetroot and onion to really impart that flavour.
- Vegetable stock – or you can use 2 litres of water and a vegetable stock cube.
- Radishes, dill, edible flowers, feta – these are your toppings. The edible flowers are optional, but they make the chilled beetroot soup look really pretty.
Top Tips
- Get ahead
The pickled onions and soup can be made ahead. Keep in the fridge until you’re ready to serve. The soup can also be frozen for up to 3 months.
- Variations
Chlodnik is often served with a peeled boiled egg, so do this to make a more filling meal.
- Serve as a starter
Chilled beetroot soup makes an excellent starter for a dinner party because you can make it well in advance and just do some plating up when you’re ready to serve.
Get the cook books:
Chilled Beetroot Soup
July 27, 2024Ingredients
For the pickled onions
- 1 red onion
- 200 ml white wine vinegar
- 2 tbsps sugar
- 1 tbsp salt
For the soup
- 1 kg raw beetroot
- 2 onions
- 2 tbsps olive oil
- 2 litres Vegetable stock
For the toppings
- 4 radishes
- 4 tsps crumbled feta
- 1 handful fresh dill
- 1 handful edible flowers
Instructions
- Start by making the pickled onions. Finely slice the onions and place in a container. Put the vinegar, 200ml water, sugar and salt in a saucepan and bring to a simmer. When the sugar and salt has dissolved, pour the mixture over the onions and place in the fridge overnight.
- Preheat the oven to 180 degrees. Slice the beetroot into chunks. Peel the onions and cut them into chunks too. Put on a baking tray and drizzle with olive oil. Roast for 30 minutes.
- Tip the beetroot and onion from the baking tray into a large saucepan. Pour over the stock then bring to a simmer and cook for 20 minutes. The beetroot should be soft if you stick a knife into it.
- Turn off the heat, then blend with a stick blender until smooth. Taste, season with salt and pepper as needed, then put in the fridge to chill (for at least 2 hours).
- When you are ready to serve, ladle the soup into bowls and top with finely sliced radish, finely chopped pickled onion, sprigs of dill, crumbled feta and edible flowers.
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