Chilled Beet and Buttermilk Soup

Total Time
Prep 10 mins
Cook 40 mins

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.

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.


Most Helpful

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.

Rupeetwo July 24, 2011

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