Beetroot Cold Soup with Yogurt and Eggs
This Beetroot Cold Soup with yogurt and eggs is a beautiful, naturally pink dish that works perfectly in two seasons. During Christmas, it adds color, freshness, and balance to rich holiday meals. In summer, it becomes a cooling, light, and refreshing soup.
Ingredients
- 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
Instructions
Prepare the beetroot
- Start by grating or finely chopping the cooked and cooled beets.
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.
Add vegetables and herbs
- Next, add the beetroot, dill, green onions, and cucumbers if using.
Season the soup
- Add lemon juice or vinegar for brightness. Then season with salt and pepper.
Add the eggs
- Gently fold in the chopped hard-boiled eggs.
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).
Serve and garnish
- Finish with fresh dill, extra eggs, or a spoon of sour cream.
Notes
Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.