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Chilled Vegetable Soup

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great dish when it is hot outside and/or inside.. sometimes a main dish with separately served potatoes, often with meat or sausages.. I like to serve it as a side dish to grilled food.. similar to Lithuanian chilled beat soup, which is fantastic, however they add a lot of cream, hard boiled eggs and do not add radish rather..













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb


600 millilitres water
200 grams beets
young roots with stems and the youngest leaves, roots sliced, stems chopped
1 teaspoon lemon juice
2 teaspoons sugar
1 each lovage
1 each marjoram sprig
or fresh savory sprig
3 each allspice
10 each black peppercorns
1 each bay leaves
400 millilitres buttermilk
or yogurt, but the best is kefir
200 grams cucumbers
fresh, sliced then quartered
200 grams white radish
grated not so finely
2 each scallions, spring or green onions
sliced, chives chopped, undefined
1 cup dill weed
chopped finely
1 ½ teaspoon salt
more if needed
½ teaspoon black pepper


1 - Pour water into a pot, add beet, lovage, marjoram, allspice, bay leaf, bring to boil and simmer for about 20 minutes. In the meantime add ½ teaspoon of salt, and 3 teaspoon of sugar. At the end add 1 teaspoon of lemon juice and adjust salt and sugar if needed. Set aside to cool for an hour. Remove bay leaf and sprigs. 2 - Find a big bowl, 1½ litre at least, toss in cucumber, radish, onion, chives, sprinkle 1 teaspoon of salt and ½ teaspoon of ground pepper. Mix gently using a spatula and set aside for and hour. Stir from time to time. 3 - Add chilled beet soup to you bowl, add kefir, buttermilk or yogurt, stir gently until combined. Season with salt and pepper. Chill it in the fridge. Serve cold.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 5516% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 998mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 5%
Calcium 13% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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