Beetroot Cold Soup with Yogurt and Eggs

Ingredients (Serves 4)

• 3 medium cooked beetroots, grated or finely chopped
• 2 cups (500 ml) plain yogurt or Greek yogurt
• ½–1 cup cold water, milk, or kefir (to adjust thickness)
• 3 hard-boiled eggs, chopped
• 2 small cucumbers, finely diced (optional, especially for summer)
• 3 tablespoons fresh dill, finely chopped
• 2 green onions, thinly sliced
• 1–2 tablespoons lemon juice or apple cider vinegar (optional)
• Salt and black pepper, to taste

How to Make Beetroot Cold Soup

1. Prepare the beetroot
   • Start by grating or finely chopping the cooked and cooled beets.
2. Mix the yogurt base
   • In a large bowl, combine the yogurt with water, milk, or kefir. Stir until smooth.
   • For winter, keep it thicker. For summer, make it slightly thinner.
3. Add vegetables and herbs
   • Next, add the beetroot, dill, green onions, and cucumbers if using.
4. Season the soup
   • Add lemon juice or vinegar for brightness. Then season with salt and pepper.
5. Add the eggs
   • Gently fold in the chopped hard-boiled eggs.
6. Chill or gently warm
   • For summer, refrigerate for at least 30 minutes.
   • For Christmas or winter, serve chilled, at room temperature, or gently warmed (do not boil).
7. Serve and garnish
   • Finish with fresh dill, extra eggs, or a spoon of sour cream.

Christmas Version

This soup works beautifully as a festive Christmas starter.

• Use Greek yogurt for a richer texture
• Skip cucumbers for a more winter-style soup
• Add a little grated horseradish for warmth
• Garnish with pomegranate seeds for a festive look
• Serve with warm bread or rye toast

Summer Version

During warm weather, this soup becomes light and refreshing.

• Add extra cucumber for crunch
• Thin the soup with kefir or cold water
• Increase lemon juice for freshness
• Chill well before serving
• Serve outdoors with grilled dishes or salads

Baby and Toddler Adaptations

For Babies (6–10 months)

• Use plain full-fat yogurt
• Puree the soup until completely smooth
• Omit salt, onions, vinegar, and cucumbers
• Add mashed egg yolk only

For Toddlers (1–3 years)

• Keep seasoning mild
• Chop eggs and vegetables very finely
• Serve slightly warm in winter or chilled in summer
• Pair with soft bread or potato cubes

Frequently Asked Questions (FAQ)

Can beetroot cold soup be made ahead of time?

Yes, this beetroot cold soup is perfect for making ahead. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. In fact, the flavors improve as it chills.

Can I serve beetroot cold soup warm in winter?

Yes. While traditionally served cold, this soup can be served slightly warmed or at room temperature during winter or Christmas. Heat it gently and avoid boiling to keep the yogurt from separating.

Is beetroot cold soup healthy?

Absolutely. Beetroot cold soup is rich in antioxidants, fiber, probiotics, and protein. It supports digestion, heart health, and provides essential nutrients for both adults and children.

Can I make this soup without yogurt?

Yes. You can replace yogurt with plant-based alternatives such as oat yogurt or coconut yogurt. For a savory option, add a spoon of tahini or cashew cream.

Is beetroot cold soup suitable for toddlers and babies?

Yes, with small adjustments. For babies and toddlers, omit salt, onions, and acidic ingredients. Blend the soup smooth and serve slightly warm or at room temperature.

How long does beetroot cold soup last in the fridge?

Stored in an airtight container, the soup keeps well for 2–3 days in the refrigerator. Stir well before serving.

Can I freeze beetroot cold soup?

Freezing is not recommended. Yogurt-based soups may separate and lose their creamy texture once thawed.

What can I serve with beetroot cold soup?

This soup pairs well with potato pancakes, roasted meats, pierogi, grilled chicken, salmon, or fresh summer salads, depending on the season.

Why is my beetroot soup not bright pink?

The color depends on the beet variety and yogurt type. For a brighter color, use fresh cooked beets and plain white yogurt. Avoid adding warm ingredients to cold yogurt.

Can I make beetroot cold soup vegan?

Yes. Simply use plant-based yogurt and skip the eggs. The soup will still be creamy, flavorful, and nutritious.