The Garden & Saucier

Chilled Beet Soup

Name: Chilled Beet Soup
Total time: 60 min
Ingredients: 1 pound beets, about 5 to 6 (red beets are traditional for this soup, but use any kind); 1 tablespoon olive oil; 1 parsnip, peeled and diced, about 1 cup; 1 medium onion, peeled and diced, about 1 cup; 1 whole leek, cut in half, thoroughly rinsed, thinly sliced, tough dark green leaves discarded, about 1 cup; 3 celery stalks, sliced, about 1 cup; 2 medium carrots, peeled, trimmed and chopped, about 1 cup; 1 medium apple, peeled, cored and diced, about 1 cup; ½ teaspoon ground marjoram; 1 quart homemade vegetable stock, or prepared low sodium vegetable broth; ¼ cup chopped fresh dill; 2 to 3 tablespoons red wine vinegar; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; Sour cream, for garnish

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The Strategy:

Roasting beets in aluminum foil concentrates their natural sweetness and makes them incredibly easy to peel. Simmering the chopped beets with parsnips, leeks, and a sweet apple creates a deeply flavorful, earthy base that purees beautifully. Chill the soup thoroughly before serving, then top with a dollop of sour cream and fresh dill for a striking presentation.

Serves: 4 | Total Time: 60 minutes to roast beets, 20 minutes for soup plus some time in the fridge for chillin’

Ingredients

Soup Vegetables and Apple

1 pound beets, about 5 to 6 (red beets are traditional for this soup, but use any kind)
1 tablespoon olive oil
1 parsnip, peeled and diced, about 1 cup
1 medium onion, peeled and diced, about 1 cup
1 whole leek, cut in half, thoroughly rinsed, thinly sliced, tough dark green leaves discarded, about 1 cup
3 celery stalks, sliced, about 1 cup
2 medium carrots, peeled, trimmed and chopped, about 1 cup
1 medium apple, peeled, cored and diced, about 1 cup

Soup Liquids, Spices and Garnish

½ teaspoon ground marjoram
1 quart homemade vegetable stock, or prepared low sodium vegetable broth
¼ cup chopped fresh dill
2 to 3 tablespoons red wine vinegar
1 teaspoon kosher salt
½ teaspoon coarse black pepper
Sour cream, for garnish

Raw cooking ingredients for Chilled Beet Soup arranged beautifully on a clean kitchen counter.

Instructions

Beet Roasting and Prep

Preheat the oven to 400°.
Wrap the beets in aluminum foil and place into a baking dish.
Bake until soft, about 45 to 60 minutes.
Remove the baking dish from the oven.
Cool the beets to room temperature.
Rub the peel from the beets using paper towels.
Chop the beets.

Soup Cooking and Puréeing

Heat the olive oil in a deep pot over medium-high heat.
Add the parsnip, onion, leek, celery, carrots and apple to the pan.
Cook until the vegetables begin to soften, about 5 to 10 minutes.
Add the chopped beets to the pot.
Season with marjoram.
Pour in the broth and simmer the soup until all the vegetables are soft, about 15 minutes more.
Add the dill to the soup.
Cool the soup to room temperature. Use an immersion blender, food processor or blender to puree the soup.
Stir in the vinegar. Taste and season with salt and pepper.
Place the pureed soup into the refrigerator and chill for at least four hours. Ladle the soup into bowls and garnish with a swirl of sour cream and additional fresh dill.

Home cook prepared steps for assembling and cooking Chilled Beet Soup.

The full recipe lives in the Vault

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The Heart of the Table

With its stunning, deep ruby-pink color, this chilled soup is a showstopper that instantly elevates the dining table. It brings a cool, refreshing sophistication to a warm afternoon, making everyone feel pampered and delighted by the vibrant colors and earthy flavor.

An appetizing, fresh serving of cooked Chilled Beet Soup displayed beautifully on a styled dining table.

The Art of the Host

a pair of professional-grade stainless steel locking kitchen tongs
a set of organic, hand-glazed stoneware soup bowls in a soft sage green
a hand-cut glass mixing pitcher with a diamond-cut pattern
a sleek, solid brass Japanese double jigger with inner measurement lines
a platinum-grade non-stick silicone baking mat for consistent heat conduction

Neighborly Grace

THE PRESENTATION: Serve the soup chilled in white porcelain bowls, using a spoon to create a beautiful swirl of white sour cream against the deep ruby soup, topped with a fresh dill sprig.
THE POUR: A chilled dry Sauvignon Blanc or a cold, sparkling mineral water with a squeeze of fresh lemon.
THE VIBE: Coastal Dining Room. Soft afternoon light reflects off the water while guests enjoy the cool, colorful soup in a relaxed, elegant setting.

Chef’s Recommendations

Bread for the Bowl: Herby Buttermilk Bread
A Cooling Contrast to a Hearty Plate: Fried Pork Chops with Sautéed Greens and Dijon Cream Gravy
A Yeasted Sweet to Finish: Raspberry Jelly Donuts
The Main From the Same Table: Stuffed Cabbage Rolls

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Chilled Beet Soup

Chilled Beet Soup

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps