Cold beetroot soup with buttermilk, cream and vegetables

Cold beetroot soup with buttermilk

An unusual version of the cold soup. Beetroot not only provides the color in the soup but also a sweet taste and invigorating aroma.

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  • 2 balls of beetroot
  • 3 eggs
  • 2 cucumbers
  • 6 radishes
  • 5 sprigs of dill
  • 100 g sour cream, or sour cream
  • salt, to taste
  • pepper, to taste
  • 1.3 l buttermilk, or kefir
  • 2 tbsp lemon juice


  1. Boil the beets with their skin on, let them cool and peel them.
  2. Boil the eggs hard, let them cool and peel them.
  3. Separate the egg whites from the yolks.
  4. Dice the egg whites with the cucumber and radishes into fine cubes.
  5. Finely chop the dill.
  6. Grate the beetroot on a fine grater.
  7. Stir the egg yolk with dill, some sour cream or sour cream, salt and pepper.
  8. Pour buttermilk or kefir into a bowl.
  9. Remaining sour cream, egg yolk dressing and add all other ingredients.
  10. Season the beetroot soup with salt and pepper and mix again.
  11. Place the soup in the refrigerator for 1-2 hours.


  • pot
  • knife
  • cutting board
  • grater
  • bowl
  • mixing spoon

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