Chilled Beet Soup - This Chilled Beet Soup is refreshing with earthy undertones and delicious flavors. Make it Whole30 by keeping it dairy free with coconut cream. 
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Chilled Beet Soup

This Chilled Beet Soup is refreshing with earthy undertones and delicious flavors. Make it Whole30 by keeping it dairy free with coconut cream. 
Course Soup
Cuisine Russian
Prep Time 30 minutes
Total Time 10 minutes
Author Anya

Ingredients

  • 2 russet potatoes
  • 3 eggs
  • 2 large beets with greens
  • 1 quart water
  • 2 teaspoon sea salt
  • 2 garlic cloves
  • 2 tablespoon lemon juice
  • 1 cup full fat yogurt or coconut cream if dairy free
  • 2 thin skinned cucumbers
  • fresh herbs for garnish
  • drizzle of good quality extra virgin olive oil

Instructions

Pre-cook potatoes and eggs

  • Boil potatoes and eggs using your favorite method. I cook them in the Instant Pot for 5 minutes on manual with 5 minutes NPR (natural pressure release) and then quick release. Pull them out and chill completely. Be sure to have them completely chilled before adding them to the soup.

Chilled Beet Soup

  • In a medium saucepan, add diced beet root, salt and water and bring to a boil. Reduce heat and continue to cook for 15 more minutes.
  • Add chopped beet greens (tops) and garlic cloves to the last 5 minutes of cooking. 
  • Set aside and chill completely.*
  • If blending, scoop out 1/2 cup of beets/greens. Blend the rest with an immersion blender to desired texture.
  • Add lemon juice, yogurt (or coconut cream if dairy-free), and season with salt if necessary. 
  • Dice chilled potatoes, eggs and cucumbers and add to soup. Add reserved beet/greens mixture back to soup. 
  • Plate and garnish with fresh greens, a swirl of yogurt and radishes. Drizzle olive oil.

Notes

*Because the beets have to be completely chilled, you can do this part the night before. If so, leave out the garlic until ready to blend.