By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
63 cal · 15 min
Cold Beet Yogurt Soup
Recipe GLPR4ca8f7502cbaba
A vibrant, refreshing Eastern European soup featuring roasted beets blended with creamy yogurt and brightened with fresh dill and lemon. Serve ice-cold with herbaceous dill ice cubes for an elegant and nourishing chilled soup.
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Ingredients
3 tbsp (for ice cubes) Fresh dill, finely minced
1 tbsp (for ice cubes) Lemon juice
⅛ tsp (for ice cubes) Salt
1 lb Cooked, chilled, and peeled beets
1¼ cup Plain yogurt
¼ cup Fresh dill
4 tbsp Lemon juice
½ tsp Salt
Directions
Prepare the dill ice cubes by combining 3 tablespoons of finely minced fresh dill, 1 tablespoon of lemon juice, and ⅛ teaspoon of salt in a small bowl. Spoon the mixture into ice cube trays and freeze until solid, at least 2 hours or overnight.
Chop the cooked, chilled, and peeled beets into rough chunks and place them in a blender.
Add the plain yogurt, ¼ cup of fresh dill, 4 tablespoons of lemon juice, and ½ teaspoon of salt to the blender with the beets.
Blend until smooth and creamy, about 1 to 2 minutes, until no chunks remain.
Pour the soup into serving bowls and place in the refrigerator until ready to serve. Top each bowl with 2 to 3 dill ice cubes just before serving.
Comments
The 15-minute timer assumes pre-cooked beets; if you're starting from raw, add 45 minutes of roasting or boiling, plus cooling. Beets, yogurt, lemon, and dill are all standard stock at Harris Teeter, Food Lion, Kroger, and Walmart, with no special stops needed. Cost per serving lands around $1.25 to $1.50, driven mainly by the beets and yogurt, making it genuinely economical. This is a no-fuss cold soup that holds well for several days in the fridge, suits a light dinner or lunch, and carries real appeal on a warm North Carolina evening.
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