Cold Beet Soup with Pickled Beets
This colorful cold soup combines pickled beets with potatoes, cucumber, radishes, eggs and fresh herbs. Adjust the consistency with kefir or cold boiled water and serve well chilled.
Updated : 15 July, 2026
Easy
About 30 min.
Ingredients
200 grams
Beetroot
2
Potato
4
Chicken eggs
2
Cucumber
4
Radish
30 grams
Greens
1 tablespoon
Sour cream
0.5 liter
Water
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Wash and dry the cucumbers, radishes and fresh herbs. Prepare the pickled beets in advance or use ready-made ones.
Step 2
Boil the potatoes in their skins until tender. Drain, let them cool, peel and cut into cubes.
Step 3
Hard-boil the eggs, cool them in cold water, peel and cut into cubes.
Step 4
Trim the ends from the cucumbers and radishes, then cut the vegetables into cubes.
Step 5
Finely chop the fresh herbs with a sharp knife.
Step 6
Place all the chopped vegetables in a bowl. Add the pickled beets, season with salt and mix well.
Step 7
Divide the vegetable mixture between bowls and pour over cold boiled water or kefir, adjusting the consistency to taste. Serve chilled with sour cream and dark bread. If desired, add half a boiled egg to each serving.
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