This vibrant pink cold soup, inspired by Eastern European cuisine, is a perfect blend of earthy beets, crisp vegetables, and tangy kefir. A cooling summer favorite that’s both nutritious and refreshing, this no-cook soup is ready in minutes and perfect for hot summer days.
Ingredients
For the Base:
- 3 medium beets (about 1 lb/450g), boiled and peeled
- 3-4 fresh cucumbers (about 12 oz/350g)
- 1 bunch fresh dill (about 1 oz/30g)
- 1 bunch green onions (about 3 oz/85g)
- 3-4 large eggs, hard-boiled and peeled
- 1 quart (32 oz/1L) kefir OR
- Alternative version: 2 cups (16 oz/475ml) kefir + 2 cups (16 oz/475ml) carbonated mineral water
- Salt and freshly ground black pepper to taste
Optional Garnish:
- Extra chopped dill
- Sliced radishes
- Boiled new potatoes
- Sour cream
Instructions
Preparation:
- Hard-boil the eggs (if not already prepared):
- Place eggs in cold water
- Bring to boil
- Cook for 8 minutes
- Transfer to ice bath
- Peel and set aside
- Prepare the vegetables:
- Grate boiled beets using large holes of a box grater
- Dice cucumbers into small strips (julienne)
- Finely chop green onions
- Mince fresh dill
Assembly:
- In a large bowl or soup pot, combine grated beets, diced cucumbers, and chopped green onions.
- Add minced dill, reserving some for garnish.
- Season generously with salt and pepper.
- Pour in kefir (or kefir-mineral water mixture if using the lighter version).
- Stir well to combine all ingredients.
- Taste and adjust seasoning if needed.
- Refrigerate for at least 2 hours or until thoroughly chilled.
Serving:
- Stir soup well before serving.
- Ladle into chilled bowls.
- Garnish with halved or quartered hard-boiled eggs.
- Sprinkle with reserved dill.
- Serve with boiled potatoes if desired.
Nutritional Information (per serving)
- Servings: 6
- Calories: 165
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 135mg
- Sodium: 380mg
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Sugar: 13g
- Protein: 11g
Timing
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 20 minutes
Pro Tips and Tricks
- Temperature Control:
- Pre-chill all ingredients for the best results
- Serve in chilled bowls for maximum refreshment
- Keep soup cold by placing serving bowl in an ice bath
- Texture Tips:
- Grate beets on the large holes for better texture
- Cut cucumbers uniformly for consistent bite
- Don’t over-stir to maintain vegetable texture
- Flavor Enhancement:
- Season generously as cold temperatures dull flavors
- Let soup rest for flavors to develop
- Adjust seasoning just before serving
Variations and Substitutions
- Dairy Options:
- Use buttermilk instead of kefir
- Try yogurt diluted with water
- Combine sour cream with mineral water
- Vegetable Additions:
- Add grated radishes
- Include chopped celery
- Mix in diced apple for sweetness
- Herb Variations:
- Add fresh parsley
- Include chopped chives
- Try with mint for extra freshness
Common FAQs
Q: Can I use raw beets instead of boiled?
A: No, beets must be cooked first for proper texture and flavor.
Q: How long can I store this soup?
A: It keeps well refrigerated for up to 3 days.
Q: Can I freeze this soup?
A: Not recommended as dairy may separate and vegetables will lose their texture.
Q: Why use carbonated mineral water?
A: It creates a lighter texture and adds subtle effervescence.
Storage and Make-Ahead Tips
- Store in an airtight container in the refrigerator for up to 3 days
- Keep eggs separate and slice just before serving
- Add fresh herbs just before serving for best flavor
- Stir well before serving as ingredients may settle
- If soup thickens during storage, thin with cold mineral water
This beautiful pink soup is not only a feast for the eyes but also a nutritious and refreshing summer meal. Rich in vitamins, minerals, and probiotics from the kefir, it’s a healthy choice for hot summer days. Serve it as a starter or light main course – either way, it’s sure to cool you down and satisfy your taste buds!
