A Shockingly Pink Soup to Cool Your Summer Days
When the sun is high and the days are long, nothing satisfies quite like a chilled soup. Forget gazpacho for a moment and feast your eyes on this absolute jewel: a vibrant, magenta-hued chilled beet soup. It’s earthy, sweet, tangy, and unbelievably refreshing. We start with tender young beets and their nutritious leaves, creating a beautiful broth that’s delicious on its own. But then we make it luxuriously creamy with dill-infused sour cream, add texture with crisp cucumber and hearty eggs, and finish it with… a secret ingredient. A splash of cold beer adds a subtle, malty complexity that will have everyone asking for the recipe. It’s a conversation starter and a showstopper, all in one beautiful bowl!
Ingredients
• For the Soup Base
• 2 bunches fresh young beets with leaves, about 900 g or 2 lbs total
• 2 quarts or 1.9 liters water
• 1 Tbs. or 15 g salt
• 1½ to 2 Tbs. or 22-30 ml cider vinegar
• 1 Tbs. or 12 g sugar
• For Assembly & Garnish
• 3 Tbs. or 15 g chopped fresh dill
• 1½ cups or 360 g full-fat sour cream
• 5 large hard-boiled eggs, peeled
• 1 medium cucumber
• 1½ cups or 355 ml cold light lager or pilsner beer
• Ice cubes, for serving
Instructions
1. Prepare the beets. Peel the beetroots and cut them into thin julienne strips (you should have about 3 cups). Carefully wash the beet stems and tender leaves, then chop them finely (you should have about 2 cups).
2. Cook the soup base. In a large, non-reactive pot (like enameled cast iron), combine the julienned beets, chopped stems and leaves, 2 quarts of water, salt, vinegar, and sugar. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 1 hour, or until the beets are completely tender.
3. Taste and chill. Taste the broth and add a little more vinegar for tang or sugar for sweetness if needed. Remove from the heat and allow it to cool completely. For best results, chill in the refrigerator for at least 4 hours or overnight.
4. Make the dill cream. In a medium bowl, combine the chopped fresh dill with a pinch of salt. Using the back of a spoon or a pestle, gently press and mash the dill until it becomes moist and aromatic. Add the sour cream and mix well. To prevent curdling, temper the cream by whisking in about 1 cup of the cold beet broth until the mixture is smooth. Pour this creamy mixture back into the main pot of soup and stir to combine.
5. Add the finishing touches. Peel and seed the cucumber, then chop it coarsely. Coarsely chop all 5 hard-boiled eggs. Stir the chopped cucumber and the contents of 3 to 4 of the chopped eggs into the soup.
6. Add the beer and serve. Just before serving, stir in the cold beer. Do a final taste test and adjust the seasoning if necessary—a tiny bit more vinegar or sugar can make all the difference. Serve the soup ice-cold in chilled bowls, adding an ice cube to each for extra chill. Garnish with the remaining chopped egg.
Nutritional Information
• Nutritional Notes
• Beets are a fantastic source of essential nutrients, including fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Their deep red color comes from betanin, a potent antioxidant.
• Fresh dill is more than just a flavor enhancer; it contains antioxidant compounds and is a good source of vitamins A and C.
• Hard-boiled eggs provide a wonderful boost of high-quality protein, vitamin D, and choline, making this soup a surprisingly satisfying light meal.
Pro Tips
• Wear gloves when handling the beets to avoid staining your hands and cutting board. A plastic or glass cutting board is easier to clean than a wooden one.
• For the most refreshing result, ensure all your final mix-ins are cold: the sour cream, the cucumber, and especially the beer. Chilling your serving bowls in the freezer for 15 minutes beforehand is a great touch.
• The flavors of this soup meld and improve beautifully overnight. Prepare it a day in advance, but wait to stir in the beer and fresh garnishes until just before you plan to serve it.
• Your choice of beer matters. A light, crisp lager or pilsner complements the soup without overpowering it. Avoid intensely hoppy beers like IPAs or dark, heavy stouts.
• If your beets come without their tops, you can substitute the beet greens with 2 cups of chopped Swiss chard. Add it to the pot during the last 15 minutes of simmering.
FAQ
Q: Can I make this chilled beet soup vegan
A: Yes, you can easily adapt this recipe to be vegan. Replace the sour cream with a full-fat, unsweetened plant-based alternative like cashew or coconut yogurt. Omit the hard-boiled eggs and consider adding toasted walnuts or sunflower seeds for a similar hearty texture and protein boost.
Q: Is this vegetarian soup a good source of protein
A: Absolutely. This soup is a surprisingly satisfying light meal thanks to its protein content. The combination of five large hard-boiled eggs and full-fat sour cream provides a substantial amount of high-quality vegetarian protein.
Q: How long can I store this chilled beet soup
A: For the best flavor and texture, the soup base (without the sour cream, garnishes, or beer) can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will actually meld and improve overnight. We recommend adding the dill cream, cucumber, egg, and beer just before serving.
Q: Is there a non-alcoholic substitute for the beer
A: Certainly. If you prefer to make the soup non-alcoholic, you can replace the cold beer with an equal amount of cold sparkling water, kombucha, or a non-alcoholic pilsner. This will provide a similar refreshing fizziness that lightens the soup’s texture.
