Easy Chilled Beet Soup
Serves: 4-6
  • 5 medium beets, tops included if present
  • sea salt
  • freshly ground black pepper
  • 16 oz silken tofu or white beans
  • juice from 2 small lemons
  • 1 tablespoon white wine vinegar
  • 4-6 small cucumbers, like Persian - cubed
  • dill/parsley/green onion - chopped
  • yogurt or cashew sour cream/other sour cream of choice - for serving
  1. Separate the beets from their tops, if present. Wash and scrub the beets clean and place them in a soup pot. Separate the beet stems from the leaves, setting the leaves aside until ready to serve the soup. Finely chop the stems and place them in the soup pot. Cover the beets and stems with water by about 2". Season with salt and pepper - this water will become your broth. Bring up to a boil and boil for 20-25 minutes, until the beets are tender throughout.
  2. Carefully remove the beets from the broth with a slotted spoon or tongs, leaving the stems in the pot. Let the beets cool or run them under cold water, then peel off the skins. Grate the beets on a box grater or with the grater attachment of a food processor. Return the grated beets back to the pot with the broth. Add the tofu or beans to the pot, along with the lemon juice, vinegar, and another pinch of salt if needed. Put the pot in the refrigerator to chill completely for 2-4 hours or overnight. Once chilled, taste for salt, pepper, and vinegar, and adjust if needed.
  3. To serve, place about 1 small cubed cucumber in each bowl. Finely chop the beet greens and add a handful to each bowl. Pour the soup over the vegetables, making to sure to catch plenty of the grated beets and tofu/white beans. Garnish with lots of herbs and a mandatory dollop of yogurt or cashew sour cream. Enjoy!
This soup is also delicious topped with avocado!
Recipe by Golubka Kitchen at https://golubkakitchen.com/easy-chilled-beet-soup/