Beetroot Cucumber Soup

Beetroot Cucumber Soup

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The simplest and easiest chilled summer soup with beetroots and beetroot leaves. Served with hard boiled eggs.


Serves: 6 

  • 4 medium beetroots, with leaves
  • salt, to taste
  • juice of 1 lemon
  • 2 cucumbers, grated
  • a little fresh dill
  • sour cream, to serve
  • 4 hard boiled eggs, quartered, to serve

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Wash the beetroot, place in a saucepan covered with water and simmer until tender, about 40 minutes.
  2. Remove beetroots and let cool. Peel and grate then return to a saucepan, cover with water and bring to a simmer.
  3. Finely chop the beetroot leaves, add to the soup and simmer 5 minutes. Add salt to taste. Add lemon juice, then chill soup.
  4. In bowls, arrange some grated cucumber and fresh dill. Ladle in the soup, top with sour cream and boiled eggs.

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