When summer calls for something cool, colourful and a little unexpected, this Chilled Beet Soup with Buttermilk and Dill is ready for the table. With its vivid ruby-red colour, creamy finish and fresh herb flavour, it is as beautiful to serve as it is enjoyable to eat.
If you love borscht, this recipe offers a refreshing warm-weather twist. Fresh beets are gently simmered with their chopped stalks and garlic until tender, then blended with chicken or vegetable stock, Dijon mustard and a touch of honey. The soup is chilled until very cold before buttermilk, whipping cream, sherry vinegar, fresh dill and chives are stirred in. The result is smooth, lightly tangy and wonderfully fresh.
One simple tip makes a difference: keep the beets at a gentle simmer rather than a rapid boil. This helps preserve the bright colour that makes the finished soup so striking. Wearing gloves while peeling and grating the beets is also a practical choice if you would rather not spend the afternoon with pink-stained hands.
Once chilled, the flavours settle into something especially delicious. The earthiness of the beets is balanced by the tang of buttermilk and vinegar, while dill and chives add a bright, garden-fresh note. A little cream brings everything together with a silky texture.
For serving, let the garnishes do some of the work. Thinly sliced radishes add a peppery crunch, finely chopped cucumber brings cool freshness, and tiny beet leaves or extra dill make each bowl feel special. Pair the soup with crusty bread, a simple sandwich, a savoury tart or a crisp salad for a relaxed summer lunch or light dinner.
This recipe takes about 40 minutes to prepare, plus at least three hours to chill, and serves four to six. It is a wonderful make-ahead option for warm evenings, patio lunches or summer entertaining. Make it earlier in the day, keep it well chilled, then garnish just before serving.
Whether you are already a beet-soup fan or simply looking for a new way to enjoy summer produce, this recipe brings vibrant colour and cool, creamy flavour to the table.
Chilled Beet Soup with Buttermilk and Dill
Ingredients
- 2 lbs medium beets
- 2 garlic cloves, smashed
- 3 cups water
- 2 cups chicken or vegetable stock
- 1 Tbsp Dijon mustard
- 1 1/2 tsp honey
- 1 cup buttermilk
- 1/2 cup whipping cream
- 2 Tbsp sherry vinegar
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- salt and pepper
Instructions
- Wash the beets (including the stalks and leaves) very thoroughly. Chop the stalks into small pieces and peel then grate the beets. (It’s a good idea to wear gloves when working with the beets). Place the grated beets, beet stalks, and garlic in a large soup pot or Dutch oven. Save the greens for another use. Cover the beets with 3 cups of cold water. If you need more water to cover the beets, then add a little more. Bring to a boil slowly, then turn down the heat and very gently simmer uncovered for 20 minutes. It’s important that the soup doesn’t boil too vigorously or the beets will lose lots of their vibrant colour.
- Once the beets are softened, pour in the chicken or vegetable stock. Add the mustard and honey, stirring well. Leave the soup to cool to room temperature then place in the refrigerator until very cold. Remove the soup pot from the fridge and puree the soup with an immersion blender. Or, you can puree in batches using a blender – just be sure the lid is secure.
- Stir in the buttermilk, whipping cream, sherry vinegar, and chopped herbs. Season to taste with salt, pepper, and a bit more vinegar, if desired. Divide into bowls and garnish with the vegetables and fresh dill. Serve immediately.
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