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.
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The History of Beetroot Soup
Beetroot soup, particularly in its cold form, has roots in Eastern European cuisines. Known as “borscht,” this soup has been a staple in countries like Ukraine, Russia, and Poland for centuries. Traditionally, borscht was made with beets, cabbage, and other vegetables, simmered to create a hearty, nourishing dish. Over time, regional variations emerged, incorporating ingredients like potatoes, dill, and sour crem The cold version, often enjoyed in summer, offers a refreshing twist on this classic soup.
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.
Variations of Cold Beetroot Soup
This chilled beetroot soup recipe serves as a versatile base for some other flavour combinations. Here are some variations to consider:
- Vegan Chilled Beetroot Soup – Leave out the feta for a vegan version of this soup.
- Spicy Chilled Beetroot Soup – Add a kick with ingredients like horseradish, chilli flakes, or a dash of hot sauce.
- Chilled Beetroot Soup with Yoghurt – Stir in a dollop of yoghurt for creaminess and tang.
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.
Serve With
- Homemade White Sourdough Loaf for dipping
- As part of a buffet with Spinach and Brie Parcels, 15 Minute Corn Fritters and Cheesy Feta Puffs
Chilled Beetroot Soup
Ingredients
For the pickled onions
- 1 red onion
- 200 ml white wine vinegar
- 2 tbsps sugar
- 1 tbsp salt
For the soup
- 1 kg beetroot raw
- 2 onions
- 2 tbsps olive oil
- 2 litres Vegetable stock
For the toppings
- 4 radishes
- 4 tsps Feta crumbled
- 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.
Nutrition
More delicious soup recipes:
- Celery Soup
- Simple Watercress Soup
- Roasted Squash Soup
- Curried Lentil Soup
- Cauliflower Cheese Soup
- Potato Soup
- Thai Noodle Soup
- Leek and Chorizo Soup
- Carrot and Ginger Soup
- Parsnip and Chestnut Soup
- Leek and Ricotta Soup
- Red Leicester and Broccoli Soup
Wonderful during this hot weather! Such a nice change of pace we just loved it.
This soup is perfect for the summer months! It was so refreshing, and I am definitely going to be making this again 🙂
I needed to use up my leftover veggie stock and this was the perfect soup to make. Love the color addition from the beetroot and was perfect to have in this hot weather!
This Chilled Beetroot Soup recipe is wonderful! It’s easy to make and offers a refreshing, vibrant flavor that’s perfect for hot days. A delightful and healthy option. Thank you!
Never tried beetroot soup before. Sounds delicious. Thanks for sharing,