Cold Beet Soup

Cold Beet Soup
Servings: 3 to 4 Prep 10 mins Cook 1 hour plus cooling Start to Finish 1 hr 10 mins


  • 1 quart low-sodium chicken broth
  • 3 large beets, peeled
  • 1 cup chopped fresh tomato
  • 1/4 cup minced white onion
  • 1 tablespoon white sugar plus additional to taste
  • Salt and pepper
  • Red wine vinegar to taste

Make It

1. Grate or mince the raw beets (I pulverize them in a food processor). Add them to a medium pot along with the chicken broth, tomato, onion, 1 tablespoon of sugar and a pinch of salt. Bring to a boil; simmer, partially covered, until the beets are totally tender, 45 minutes to 1 hour. Let cool.

2. Puree the soup in a blender and season with 1 teaspoon of vinegar and salt and pepper to taste. If needed add another teaspoon of sugar and/or more vinegar to taste. Serve chilled (this soup will keep for up to 3 days and improves as it sits). Serve in chilled glasses or bowls, garnished as desired.


Optional garnishes:
  • light sour cream, snipped chives or fresh dill, cubed hard-cooked eggs, cubed cucumbers, cubed tomatoes, lemon wedges
  • Find out more about this recipe on Mom Appetit's blog.