Chilled Beet and Raspberry Soup Recipe

Chilled Beet and Raspberry Soup

Chilled Beet and Raspberry Soup Recipe
Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4


Chilled Beet and Raspberry Soup
Chilled Beet and Raspberry Soup

Chilled Beet and Raspberry Soup is a refreshing and vibrant dish that is perfect for hot summer days. The combination of pickled beets, sweet raspberries, and creamy potato creates a unique and delicious flavor profile that is sure to impress your guests.


This recipe is a modern twist on traditional Eastern European cold beet soup, also known as borscht. The addition of raspberries adds a sweet and tangy flavor that complements the earthy beets perfectly.


How to prepare

  1. Blend all the ingredients together until smooth.
  2. Refrigerate and serve chilled.


  • Add a splash of balsamic vinegar for a tangy twist.
  • Garnish with toasted walnuts or pumpkin seeds for added crunch.
  • Use fresh raspberries instead of frozen for a brighter flavor.

Cooking Tips & Tricks

Make sure to use pickled beets for this recipe, as they add a depth of flavor that fresh beets do not have.

- Adjust the amount of pepper and salt to suit your taste preferences.

- For a smoother texture, strain the soup through a fine mesh sieve before serving.

Serving Suggestions

Serve the Chilled Beet and Raspberry Soup with a dollop of Greek yogurt and a sprinkle of fresh dill for a beautiful presentation.

Cooking Techniques

Blend the soup in a high-speed blender for a smooth and creamy texture.

- Chill the soup in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Ingredient Substitutions

If you can't find pickled beets, you can use roasted beets instead.

- Substitute sweet potatoes for regular potatoes for a sweeter flavor.

Make Ahead Tips

This soup can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve the Chilled Beet and Raspberry Soup in chilled bowls for an extra refreshing touch. Garnish with a sprig of fresh mint for a pop of color.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. Serve with a side of crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 120


Total Carbohydrates: 28g

Dietary Fiber: 6g

Sugar: 10g


Total Fat: 1g

Saturated Fat: 0g

Trans Fat: 0g


Protein: 2g

Vitamins and minerals

Vitamin C: 20% of daily value

Iron: 6% of daily value

Potassium: 10% of daily value


This recipe is gluten-free and vegan. It may contain traces of soy.


This Chilled Beet and Raspberry Soup is low in fat and calories, but high in fiber and vitamin C. It is a healthy and nutritious dish that is perfect for a light summer meal.


Chilled Beet and Raspberry Soup is a unique and flavorful dish that is perfect for summer entertaining. With its vibrant color and refreshing taste, it is sure to be a hit with your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Chilled Beet and Raspberry Soup. It was a hot summer day, and I was visiting my friend Martha's farm. She had just harvested a fresh batch of beets and raspberries from her garden and suggested we make something refreshing to beat the heat. Little did I know that this simple suggestion would lead me to discover one of my all-time favorite recipes.

Martha led me to her kitchen, where she pulled out a worn, stained recipe card from a box full of handwritten recipes. She explained that this recipe had been passed down in her family for generations and was a beloved summer tradition. As she gathered the ingredients and started cooking, the aroma of fresh beets and sweet raspberries filled the air, and I knew I was in for a treat.

The process of making the soup was simple but involved a few steps that Martha assured me were crucial to achieving the perfect balance of flavors. We roasted the beets until they were tender and sweet, then blended them with fresh raspberries, a touch of honey, and a splash of citrus to brighten the flavors. Once everything was mixed together, we let the soup chill in the refrigerator for a few hours to allow the flavors to meld and develop.

As Martha ladled the soup into bowls and garnished them with a dollop of yogurt and a sprinkle of fresh mint, I couldn't wait to take my first bite. The combination of earthy beets, tart raspberries, and sweet honey was unlike anything I had ever tasted before. The soup was light, refreshing, and bursting with summer flavors. I knew right then and there that I had to learn how to make this recipe for myself.

After that day, I made the Chilled Beet and Raspberry Soup countless times, tweaking the recipe here and there to suit my own tastes. I experimented with different types of honey, added a bit of ginger for a hint of warmth, and even swapped out the citrus for a splash of balsamic vinegar for a more complex flavor profile. Each time I made the soup, I was transported back to that hot summer day on Martha's farm, surrounded by the sights, sounds, and smells of the countryside.

Over the years, I shared the recipe with friends and family, who all marveled at the unique combination of ingredients and flavors. They were amazed that something so simple could be so delicious and refreshing. I even entered the soup in a local cooking competition and won first place, much to the surprise of the judges and my fellow contestants.

As I continued to make the Chilled Beet and Raspberry Soup, I thought about all the wonderful memories I had created with this recipe. From lazy summer afternoons spent sipping soup on the porch to lively dinner parties where the soup was the star of the show, each bowl of soup brought me joy and comfort in equal measure.

Now, as I sit in my kitchen surrounded by the familiar smells of roasting beets and sweet raspberries, I can't help but feel grateful for the serendipitous moment that led me to discover this recipe. It may have been Martha's idea to make the soup that day, but it was my love of cooking and passion for trying new things that allowed me to truly appreciate the beauty and simplicity of this delicious dish. And for that, I will always be thankful.


| Beet Recipes | Cathy's Recipes | Raspberry Recipes | Soup Recipes |

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