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Chilled Beet Soup with Sour Cream

The gorgeous pink color and light texture of this soup make it perfect for summer, when bundles of fresh beets appear at farm stands and markets.


  • 2 pounds fresh beets (about 5 medium), trimmed
  • 1 cup sour cream, plus additional for garnish
  • 1 cup buttermilk
  • 2 tablespoons honey
  • 2 tablespoons raspberry vinegar
  • 3/4 ounce Fond de Poulet Gold® (orVeggie-Stock Gold®) dissolved in 2 cups hot water
  • 2 tablespoons chopped fresh dill, plus additional for garnish
  • Salt and ground black pepper
  • 1 cup small-diced seeded cucumbers


  1. Preheat the ovent o 350 degrees.  Line a baking pan large enough to hold the beets in a single layer with aluminum foil.  Place the beets in the lined pan, add about 1/4 cup of water, and cover the pan with more aluminum foil, pressing around the edges to create a seal.  Roast the beets for 60-75 minutes, until the largest one is easily pierced with a fork all the way to the center.  Uncover the pan and set the beets aside to cool slightly.
  2. When the beets are just cool enough to handle, slip the skins off with your fingers.  Cut the beets into chunks and place them in a food processor fitted with a steel chopping blade.  Add the 1 cup of sour cream, the buttermilk, honey, and vinegar, and process until smooth.
  3. Transfer the mixture to a large bowl and whisk in the diluted Fond de Poulet Gold® and dill.  Season to taste with salt and pepper and chill, covered, in the refrigerator until cold.
  4. Serve the soup in chilled bowls topped with the diced cucumbers, a spoonful of sour cream, and a sprinkle of the dill.
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Classic French Stocks and Sauces