Cold red beet soup with kefir and dill

Ingredients

• 500 g (1.1 lb)red beetroots
• 3 sprigsspring onions
• 0.5 bunchdill
• 1cucumber
• 760 ml (3.2 cups)kefir
• 60 ml (4 tbsp)pickle juice
• 410 g (0.9 lb)potatoes
• 4eggs
• to tastesalt
• to tastepepper

Instructions

1. 1

   Bake the beetroot

   Preheat the oven to 200°C (392°F), using top and bottom heat. Put the beetroot in an ovenproof dish with a little water, cover with a lid or foil and bake for about 45–50 minutes, until a knife easily pierces it. Leave it to cool slightly, then peel if you like, wearing kitchen gloves if desired, and coarsely grate or finely chop.

2. 2

   Prepare the vegetables

   Slice the spring onions into fine rings and finely chop the dill, setting a little aside for garnish. Coarsely grate or finely dice the cucumber. Put these in a large bowl or pot with the beetroot.

3. 3

   Mix and chill

   Pour in the kefir and pickle juice, then stir well. Season with salt and pepper to taste; the soup should taste fresh and slightly tangy and look intensely pink. Chill for at least about 30 minutes.

4. 4

   Cook and serve

   While the soup chills, boil the potatoes in salted water until done. Boil the eggs for about 7–9 minutes, until soft- or hard-boiled, then rinse them in cold water, peel and halve. Adjust the cold soup seasoning if desired and serve it with the potatoes, eggs, spring onions, dill and extra kefir if you like.

What is cold beet soup?

Cold beet soup is a chilled dish found in several Eastern European food traditions, with versions that pair beetroot with a cultured dairy drink and fresh herbs. Its bright colour and cool, tangy flavour make it especially suited to warm-weather meals.

This version uses kefir for a creamy, lightly tart base, while cucumber and dill keep the flavour fresh. Boiled potatoes and eggs turn the soup into a more substantial meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 16g protein, 36g carbs, 11g fat.

The potatoes and beetroot provide much of the carbohydrate, while kefir contributes protein as well as fat; the eggs add further protein and fat. For a balanced plate, serve a generous portion of the soup with one of the listed eggs and potatoes, adjusting the amounts to suit your appetite.

Choose and prepare the beetroot

Whole beetroot: baking it covered with a little water helps it soften without drying out. It is ready when a knife slips in easily; allow it to cool enough to handle before peeling.

Grating: coarsely grated beetroot blends readily into the kefir and colours it throughout. Finely chopping it leaves a more distinct texture in the bowl.

Balance the kefir and pickle juice

Kefir: its tangy, creamy character is the soup's base, so stir it in thoroughly to distribute the beetroot and vegetables. Add the pickle juice as listed, then taste before making any further seasoning adjustments.

Seasoning: salt and pepper bring the flavours into focus, while the pickle juice supplies a sharper edge. The finished soup should taste fresh rather than overly salty or sour.

Keep the texture fresh

Cucumber: grating it distributes its crisp, watery freshness through the soup, while dicing gives you more noticeable pieces. Either option works; keep the pieces small enough to eat comfortably with a spoon.

Herbs: finely chopped dill releases its flavour across the bowl. Reserve a little for the garnish so the chilled soup has a fresh herbal finish.

Allow time to chill

Resting: chill the mixed soup for at least about 30 minutes, as directed, before serving. This gives it time to become properly cold and lets the flavours settle together.

Planning: the beetroot takes about 45–50 minutes to bake, so the listed 30-minute total time does not include all the method's stated baking and chilling time. Start the beetroot ahead if you want to serve the soup cold at mealtime.

Serve it with potatoes and eggs

Potatoes: boil them separately in salted water until cooked through, then serve alongside the soup. Their mild, starchy flavour is a natural contrast to the tangy kefir.

Eggs: cook for 7–9 minutes, choosing the softer or firmer end of the range to suit your preference. Halve them and serve with the soup, potatoes and reserved dill.

Recipe notes & tips

• Wear kitchen gloves when peeling the beetroot if you want to avoid staining your hands.
• Check the beetroot with a knife rather than relying only on the baking time.
• Reserve some chopped dill before mixing the rest into the soup.
• Taste the soup after chilling and adjust the salt and pepper if needed.
• Keep the potatoes and eggs separate until serving for distinct textures.

Variations

• Chunkier cucumber: dice it finely instead of grating for more distinct pieces.
• More dill: use extra chopped dill in the soup for a stronger herbal flavour.
• Softer egg: cook the eggs towards the shorter end of the 7–9 minute range.
• Firmer egg: cook them towards the longer end of the stated range.
• Extra kefir: serve additional kefir at the table for a creamier bowl.

Common mistakes to avoid

• Underbaked beetroot: bake until a knife pierces it easily so it is easy to grate or chop.
• Peeling while too hot: let the beetroot cool slightly before handling it.
• Skipping the chill: refrigerate the mixed soup for at least about 30 minutes before serving.
• Over-seasoning early: taste after adding the pickle juice, then adjust salt and pepper to taste.
• Forgetting the garnish: set aside a little dill before adding the rest to the bowl.

How to store

Store leftover soup in a covered container in the fridge and eat within 2 days. Keep the boiled potatoes and eggs separate where possible, and serve the soup cold rather than reheating it.

Frequently asked questions