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Chilled Beet Soup with Dill Cream

May 21, 2010

This soup is for all the ‘beet lovers’.  I guess since growing up near farms and working on some of the farms beets were a common vegetable and a regular at our dinner table.  I find this soup very satisfying and refreshing served chilled for a lunch or a starter for a summer dinner. The sour cream and the fresh herbs make it creamy and sharp with flavor.

Chilled Beet Soup with Dill Cream


  • 4 Medium Fresh Red Beets (boiled, peeled and sliced)
  • 1 C. Onions (chopped)
  • 1 Medium Carrot (chopped)
  • 1 Stalk Celery (thinly sliced)
  • 4 C. Chicken Stock
  • 1 t. Sugar
  • Salt and Freshly Ground Black Pepper
  • Sour Cream
  • Fresh Dill
  • Fresh Chives

Chilled Beet Soup


  1. In a large pot over medium heat cook the onion, carrot, celery, salt and 1/4 C. stock until the vegetables are soft
  2. Add garlic and cook while stirring about 1 minute
  3. Add the remaining chick stock and beets, bring to a boil then reduce heat to simmer until beets are tender (about 20 minutes)
  4. For a creamy soup blend with an immersion blender on in a blender until smooth and mix in sugar
  5. Salt and pepper as desired. 
  6.  Ladle into “chilled” bowls and add  sour cream, chopped dill and chives


(Serves 4-6)

Adapted from “Bon Appetit” Magazine

P. S.  Cook your beet greens as well.  They are delicious and make a wonderful side dish.  Just steam them like you would any other greens.  I eat them every time I am fortunate to get fresh beets.

6 Comments leave one →
  1. June 3, 2010 11:36

    Yeah, it’s good, very useful, thanks 🙂

  2. June 28, 2010 20:05

    I like it, if people know you are a vegetarian I do not think they expect meat.


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