Cold Beet Soup

Name: Cold Beet Soup
Yield: 6 servings
Ingredients: 5 Medium beets; 2 cups Chicken stock; 2 cups Sour cream, plus extra for serving; ½ cup Plain yogurt; ¼ cup Sugar; 2 tbsp Lemon juice; 2 tsp Vinegar; 1 tbsp Kosher salt; 1½ tsp Fresh ground pepper; 2 cups Diced English cucumber, seeds removed; ½ cup Chopped green onions; 2 tbsp Chopped fresh dill, plus extra for serving

Rest: 4 h
Makes: 6 servings

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Ingredients

5Medium beets
2 cupsChicken stock
2 cupsSour cream, plus extra for serving
½ cupPlain yogurt
¼ cupSugar
2 tbspLemon juice
2 tspVinegar
1 tbspKosher salt
1½ tspFresh ground pepper
2 cupsDiced English cucumber, seeds removed
½ cupChopped green onions
2 tbspChopped fresh dill, plus extra for serving

Method

Step 1. Boil. Boil the beets in a large pot of salted water until tender, 30 to 40 minutes. Lift them out to cool, then strain the liquid and let it cool too.
30–40 min
Step 2. Whisk. In a large bowl, whisk 1½ cups of the beet liquid with the stock, sour cream, yogurt, sugar, lemon juice, vinegar, salt and pepper.
Step 3. Add. Peel and dice the beets, and stir them in with the cucumber, green onions and dill.
Step 4. Chill. Cover and chill for at least 4 hours, or overnight.
4 h
Step 5. Serve. Adjust the seasoning and serve cold with more sour cream and a sprig of dill.

Source: Adapted from a recipe in an October issue, O, The Oprah Magazine.Added October 30, 2026

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