Chilled Beet Soup


Everyone Can Cook EverythingBalsamic vinegar, horseradish and honey give this refreshing soup a brilliant taste and color. Serve it when you’re looking for a cool, savory start to a summer meal.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 30 Minutes


  • 1 lb (500 g) beets, boiled until tender, cooled, peeled and sliced
  • 2½ cups (625 ml) chicken or vegetable stock
  • 1 Tbsp (15 ml) horseradish
  • 2 Tbsp (30 ml) balsamic vinegar
  • 2 Tbsp (30 ml) honey
  • salt and freshly ground black pepper to taste
  • sour cream and dill sprigs for garnish
How to Make It
  1. Process the beets, stock, horseradish, vinegar, honey, salt and pepper in a blender or food processor until smooth.
  2. Refrigerate for at least 2 hours. Taste and adjust the seasoning if necessary.
  3. Ladle into well-chilled soup bowls. Garnish each serving with a dollop of sour cream and a dill sprig. Serve immediately.

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