This beetroot cold soup is more than just a recipe to me; it is a memory of my childhood. My grandmother had a huge vegetable garden, and in the summer there was beetroot in some form almost every day. This cold soup is my interpretation of her simple, but incredibly delicious recipes. The ingredients all play an important role. The kefir is the base and provides a pleasant acidity and creaminess. It should be really well chilled so that the soup is refreshing from the start. The mini salad cucumbers bring a crunchy texture and a light, fresh note. Make sure to cut them really finely so that they blend well into the soup. The beetroot, preferably pre-cooked, contributes the sweetness and the characteristic color. Here you can experiment a little: some like it coarsely grated, others prefer small cubes or fine strips. The dill is essential for the aroma. It should be fresh and finely chopped to develop its full aroma. The spring onions bring a slight spiciness and an additional freshness to the soup. When preparing in the Thermomix®, it is important not to mix the ingredients for too long, otherwise the soup will become too fine and the texture will be lost. The 10 seconds on level 3 are ideal to mix everything well without chopping the ingredients too much. When seasoning, a sense of proportion is required. The white wine vinegar brings an additional acidity that balances the sweetness of the beetroot. Start with a small dash and slowly feel your way. The same applies to salt and pepper: less is more. The sour cream, crème fraîche or sour cream provides additional creaminess and rounds off the taste. The recipe is already suitable for a vegetarian version. If you like it vegan, you can replace the kefir with a plant-based alternative such as soy or almond yogurt. The sour cream can be replaced with cashew cream or another vegan sour cream alternative. There are no limits to your imagination when it comes to spices. A little horseradish or a hint of caraway goes perfectly with the beetroot. If you like it a little spicier, you can add a pinch of chili. Serve the cold soup well chilled. The hard-boiled eggs are a classic side dish, but a dollop of sour cream and a few fresh dill sprigs also look great. A piece of dark bread or pumpernickel goes well with it. On hot days, the cold soup is a light and refreshing lunch or a starter. The beetroot cold soup can be prepared well in advance. It can easily be stored in the refrigerator for one to two days. The taste even intensifies as the ingredients infuse. It is important to stir the soup well again before serving and season again if necessary. The hard-boiled eggs should only be added shortly before serving so that they do not dry out.

Refreshing Beetroot Cold Soup

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Ingredients (10 ingredients)

Preparation (4 steps)

Prepare cucumbers, beetroot, dill and spring onions

Prepare soup

Adjust consistency and season

Let the soup rest and serve

Finished cooking? Great! 🎉

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