Chilled Beet and Buttermilk Soup

READY IN: 50mins
Recipe by Sweet PQ

I got this recipe from Anna Olson's show "Fresh" on the Food Network. When I saw Anna make the soup, it reminded me of the cold beet soup my favorite aunt used to make so I just had to try it! I served it with sliced hard boiled egg on top (like my aunt). Both hubby and I loved it on this hot, summer afternoon. NOTE - I used 3/4 cup (roughly) of mini carrots instead of dicing them. My soup took upwards of 1hour & 15 minutes to cook - so I think it depends on how fresh your beets actually are. Also - I omitted the dill (as dh is "anti-dill" and didn't s & p until just before serving. I also didn't strain the soup as I wanted a more rustic soup. Cooking time does not include chilling time.

Top Review by Rupeetwo

I must be on a beet kick! This soup is delicious, comes together so easily and freezes well. Lovely combination of flavors and will surely make again.

Ingredients Nutrition


  1. Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
  2. Puree and cool.
  3. Strain (personal preference I think).
  4. Whisp in buttermilk.
  5. Stir in dill (if using) and salt & pepper to taste.
  6. Chill at least 4 hours.
  7. Serve.

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