My neighbor brought a version of this to a garden lunch years ago and I stood over the pot asking questions before she’d even set it down. Beet soup always sounded like something austere and Soviet, and then I tried it cold in August and changed my mind entirely. This one is blended smooth with crème fraîche and loads of fresh dill, then finished with cool cucumber. It tastes like something you’d get in a proper Scandinavian summer kitchen, not a hospital canteen. I’ve made it every summer since, usually when I have leftover roasted beets in the fridge and the idea of turning the oven on again is unbearable. Good with boiled potatoes on the side if you want something to actually eat, or in small glasses as a starter if you’re feeding people outdoors.
How to Make Summer Beets and Crème Fraîche Soup
Salt-roasting the beets
Salt-roasted beets have a more concentrated flavor than boiled ones. If you’re short on time, boiled beets work, but the soup will taste a bit thinner. Goes fast. Let them cool fully before peeling or your hands will be stained for days.
Blending and chilling
Blend the beet base until it’s completely smooth before adding the cucumber. The cucumber goes in diced at the end so it stays fresh and has some texture. Chill the soup for at least two hours; served lukewarm it loses its appeal entirely. 
Dill and the finishing touches
Fresh dill is not negotiable here. Dried dill turns muddy in cold soups and the flavor is off. The balsamic adds a bit of depth without making it taste Italian. Taste before serving and add salt; chilled food needs more seasoning than warm food does.
- Yield: 2 1x
Ingredients
- 225 g 1.5 cup Salt Roasted Beets*, peeled and diced
- 200 g Crème Fraîche
- 75 g Shallot (sliced)
- 25 g Olive Oil
- 400 g Water
- 375 g Cucumber
- 10 g 3 tbsp Dill, chopped (fresh)
- 15 g 1 tbsp Balsamic Vinegar
- Salt and Pepper (to taste)
- Potatoes (to serve (Optional))
- Chives (to garnish)
Instructions
- Saute sliced shallots in olive oil until soft.
- Add beets, water, vinegar, half of Crème Fraîche and blend until smooth.
- Peel and deseed the cucumber. Dice it into small cubes and add it to the soup along with chopped dill.
- Chill in the fridge until completely cold.
- Serve with hot potatoes (see Notes) for best results.
Notes
This recipe also works with regular baked or boiled beets, the flavor will vary slightly. Boiled beets, for example, have less rich flavor.
- Category: Soup
Frequently Asked Questions
Can I serve this beet soup warm instead of cold?
The recipe is designed to be served cold, which suits the fresh cucumber and dill. It can be served warm but the crème fraîche may separate; whisk it in off the heat.
How do I roast beets if I don’t have salt-roasted beets on hand?
Wrap whole beets in foil and roast at 400F for 45 to 60 minutes until tender. Let them cool before peeling; the skins will slip off easily.
Can I substitute crème fraîche with sour cream?
Sour cream is a very close substitute and will give nearly the same creamy, tangy result. Full-fat sour cream blends most smoothly.
How long does this soup keep in the refrigerator?
It keeps for up to 3 days covered. Stir before serving as the cucumber and dill may settle to the bottom.
Hi Jeanine,
Thank you for bringing this to my attention.
You will need 375g of Cucumber and some chives to garnish.
Will update the recipe as soon as I can.
Please let me know if any other questions come up.
Thanks,
Laurynas @
This recipe looks delicious!
I would like to make it on the weekend for guests.
But the information about the cucumber is missing from the ingredients list.
Please let me know or correct the recipe.
Thank-you kindly.