Chilled Beetroot Soup with a scoop of Greek yogurt is the perfect refreshing meal on a sweltering summer day.
It’s Summer. SOS!
Indeed, how are you doing this incredibly hot summer? Have you managed to survive? What is your secret? Tons of water? Lemonade? Ice cream and sorbet? Or maybe it’s something like this Chilled Beetroot Soup?
It has gotten a little fresher recently, but it’s still around and above 30C in here which is not comfortable enough for me. I mean, I am not craving for any hot meals right now. Light and refreshing things like a salad or bruschetta are a perfect choice now. And ice cream, a lot of ice cream.
A few weeks back, when the humidex reached 40C many days in a row, I was able to eat only cold soups. Particularly, I was making and having this Chilled Beetroot Soup two weeks in a row.
Chilled Beetroot Soup is a really great thing when you need to shield from unbearable heat. Delicious, nutritious, and so refreshing – everything you can dream of.
Chilled Beetroot Soup
Chilled Beetroot Soup is quite a ubiquitous dish in some Eastern European countries such as Poland, Lithuania, Russia, and some others. But it’s not the same like the well-known borscht. If you are not a fan of pureed soup, that’s not necessary to whizz it up in the blender – beet chunks mixed with other veggies are so good. Talking about veggies, feel free to add those you like. The most traditional are crunchy and fresh cucumbers and radishes as well as fresh herbs such as dill or chives. Sure we don’t want to starve to death so let’s add some proteins – eggs. And do not forget a good dollop of fresh sour cream or better high in proteins fat-free Greek yogurt.
If you are making a pureed version of this Chilled Beetroot Soup, you can roast beets first, for intense color and richer flavor. But when it’s hot it’s totally fine to avoid turning your oven. And the last thing is acidity which prevents beets from losing their vibrant color and also makes the soup more refreshing. The contrast of sweet beets and delicate acidity works great in summer soups. But you’re encouraged to adjust tartness and sweetness to your taste by adding more lemon juice or/and some sweeteners (a few drops of maple syrup or honey or a pinch of sugar). And yes, I felt like adding a drizzle of balsamic, and this worked too.
And the best news about this Chilled Beetroot Soup is the longer it stays in your fridge (you can safely keep it up to 5 days), the more delicious it is getting.
What’s your favorite food during hot days? Do you like chilled soups?