Cold red beet soup with kefir and dill

Cold red beet soup with kefir and dill

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Carolin Roitzheim

Carolin Roitzheim

Managing Editor at Kitchen Stories

"The first time I ate this vibrant pink soup was in a small milk bar in Wrocław, Poland, and it hasn’t left my mind since! When I finally developed the recipe for it, my colleague Emilija from Latvia told me that in her home country, there are even entire festivals dedicated to this type of cold soup. And rightly so, I think! Depending on the region, it is known by different names and variations: As Lithuanian Šaltibarščiai, Polish Chłodnik, or in similar forms in Latvia and other parts of Eastern Europe. It's a summer cuisine staple everywhere and is served ice-cold, often with potatoes and eggs as the classic side dishes, sometimes with radishes, pickles, or other additions. In this version, the red beet is roasted in the oven before being combined with kefir, cucumber, and plenty of fresh dill. This adds a light sweetness and more depth to the soup without losing its typical fresh character. If you prefer it quicker, you can also use pre-cooked red beet. The soup might not be as vibrantly pink then, but it will still be wonderfully summery, creamy, and refreshing. Perfect for any warm summer day!"
Difficulty
Easy 👌
Preparation
30 min
Baking
50 min
Resting
30 min

Ingredients

2Servings
MetricImperial
250 g
red beets
1½ sprigs
scallions
¼ bundle
dill
½
cucumber
375 ml
kefir
2 tbsp
pickle juice
200 g
potatoes
2
eggs
salt
pepper

Utensils

oven, baking dish, aluminum foil, disposable gloves (optional), cutting board, knife, grater, bowl (large), pot (large, optional), pot

Nutrition per serving

Cal296
Fat11 g
Protein16 g
Carb36 g
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  • Step 1/4

    Preheat oven to 200°C/392°F (top/bottom heat). Place red beet in an ovenproof dish, add a little water, and cover the dish with a lid or aluminum foil. Bake for approx. 45–50 min. until red beet is soft and can be easily pierced with a knife. Let cool slightly. Then, if desired, put on kitchen gloves, peel red beet, and coarsely grate or finely chop it.
    • 250 g red beets
    • oven
    • baking dish
    • aluminum foil
    • disposable gloves (optional)
    • cutting board
    • knife
    • grater

    Preheat oven to 200°C/392°F (top/bottom heat). Place red beet in an ovenproof dish, add a little water, and cover the dish with a lid or aluminum foil. Bake for approx. 45–50 min. until red beet is soft and can be easily pierced with a knife. Let cool slightly. Then, if desired, put on kitchen gloves, peel red beet, and coarsely grate or finely chop it.

  • Step 2/4

    Cut scallions into fine rings and finely chop dill, setting a little aside for garnish. Coarsely grate or finely dice cucumber. Place everything together with red beet in a large bowl or pot.
    • 1½ sprigs scallions
    • ¼ bundle dill
    • ½ cucumber
    • bowl (large)
    • pot (large, optional)

    Cut scallions into fine rings and finely chop dill, setting a little aside for garnish. Coarsely grate or finely dice cucumber. Place everything together with red beet in a large bowl or pot.

  • Step 3/4

    Add kefir and pickle brine and stir everything well. Season with salt and pepper to taste. Soup should be fresh, slightly tangy, and intensely pink. Then let rest in the fridge for at least approx. 30 min.
    • 375 ml kefir
    • 2 tbsp pickle juice
    • salt
    • pepper

    Add kefir and pickle brine and stir everything well. Season with salt and pepper to taste. Soup should be fresh, slightly tangy, and intensely pink. Then let rest in the fridge for at least approx. 30 min.

  • Step 4/4

    While the soup is cooling, boil potatoes in salted water until done. Boil eggs for approx. 7–9 min. until soft-boiled or hard-boiled, rinse with cold water, peel, and halve. Season cold soup again if desired and serve with potatoes, eggs, spring onions, dill, and additional kefir if desired.
    • 200 g potatoes
    • 2 eggs
    • pot

    While the soup is cooling, boil potatoes in salted water until done. Boil eggs for approx. 7–9 min. until soft-boiled or hard-boiled, rinse with cold water, peel, and halve. Season cold soup again if desired and serve with potatoes, eggs, spring onions, dill, and additional kefir if desired.

  • Enjoy your meal!

    Cold red beet soup with kefir and dill

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