Citrus Kissed Chilled Beet Soup
Submitted by jerryh
Refreshing chilled beet soup recipe with orange and lemon zest for a tangy, healthy twist. Easy vegan options, perfect for summer meals or beginner cooks searching “cold beet borscht with dill garnish” or “simple vegetarian chilled soups under 2 hours.
YIELD
8 servingsPREP
15 minCOOK
40 minREADY
2 hrsGet ready to dive into a bowl of earthy sweetness that’s as vibrant as a summer sunset. This chilled beet soup transforms humble roots into a silky, tangy delight that’ll cool you down on hot days or add a pop of color to any meal.
With hints of citrus and herbs, it’s like a garden party in your mouth, begging for seconds.
Optional Variations
- Vegan Twist: Skip the sour cream and top with a swirl of coconut yogurt or cashew cream for that creamy contrast without dairy.
- Spicy Kick: Stir in a pinch of cayenne or grated fresh ginger during blending for a warming edge that plays off the sweetness.
- Creamier Version: Blend in ½ cup plain Greek yogurt before chilling for a thicker, more luxurious texture.
Chef Tips
- Wear gloves when peeling beets to avoid stained hands; or rub with a paper towel under running water for easy cleanup.
- For quicker cooking, cut beets into quarters before boiling, but watch the color bleed into the water.
- Taste as you go after adding citrus and vinegar; beets vary in sweetness, so balance the tang to your liking.
- If using a blender, work in batches to avoid overflows, and vent the lid slightly for steam escape.
- Source beets from local markets for the freshest flavor; they’re in season summer through fall in many spots.
Ingredients
Directions
- Fill a large pot with water and bring it to a rolling boil over high heat. Add the trimmed beets whole, then drop the heat to medium-low for a gentle simmer. Cook uncovered until they’re fork-tender, about 30 to 40 minutes. Poke with a paring knife to check; no resistance means they’re done.
- Drain the beets in a colander. Let them cool for a few minutes, or rinse under cold water to speed things up. Slip off the skins with your hands (they should peel easily now), chop into large chunks, and set aside.
- Warm the olive oil in a small sauté pan over medium heat. Toss in the diced onion with ¼ teaspoon salt, and cook until soft and translucent, stirring occasionally for about 7 minutes.
- Stir in the minced garlic and cook for another 2 minutes until fragrant, but don’t let it brown or it’ll turn bitter.
- Transfer the cooked onion-garlic mix and beet chunks to a blender or food processor. Pour in the vegetable stock and blend until silky smooth.
- Gradually add water, 1 cup at a time, blending after each addition until you hit a velvety soup consistency that’s not too watery. Think creamy but pourable.
- Mix in the orange juice, lemon juice, rice vinegar, 1 teaspoon salt, and a few grinds of pepper. Give it a taste and tweak with extra lemon, vinegar, salt, or pepper for that perfect zing.
- Pour the soup into a bowl or container and chill in the fridge for at least 1 hour to let flavors meld and cool completely.
- Ladle into bowls, swirl a dollop of sour cream on top, and scatter with chopped dill for a fresh finish.
Serve this chilled beauty as a light starter or lunch alongside crusty bread. It stores well in an airtight container in the fridge for up to 3 days; just give it a stir before serving as it might separate a bit. For longer keeping, freeze portions for up to a month and thaw overnight in the fridge.
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