Cold Beet Yogurt Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Earthy beets, cooked, chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired soup. Dill-lemon ice cubes keep this summery concoction cold.


For the Ice Cubes

  • 3 tbsp. finely chopped fresh dill
  • 1 tbsp. fresh lemon juice


  1. Make the ice cubes: Combine dill, lemon juice, and salt in a small bowl and divide among 4 cubes of an ice cube tray. Top off with cold water and freeze until solid.
  2. Make the soup: Combine beets, yogurt, lemon juice, dill, and salt in a blender and purée until smooth. Pour soup into bowls and top each with a dill-lemon ice cube.