Chilled Beet Soup

BeetSoup_thumbKeep your cool with this colourful summer side. Surprisingly sweet and refreshing, this will be a kicky opener for any entrée this season.


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Onion, Vidalia or sweet variety, diced 2 each
Celery peeled, diced 2 stalks
Beets, raw peeled and diced 2 lbs.
Water 2 litres
Lemon juice 15 ml
Red wine vinegar 1/2 T
Sugar, white, fine 1 tsp.
Ginger, fresh, minced 1 tsp.
Apple sauce, unsweetened 14 fl. oz.
Salt to taste
Pepper, ground, black to taste
Yogurt plain, thick style or sour cream 60 ml.


4 to 6 portions


  1. In a heavy deep saucepot over low heat add onions, celery and beetroot. Cover with water approximately 2 litres. Add 15 ml (1 tbsp) of lemon juice.
  2. Bring to a boil, reduce to a simmer and cook until tender.
  3. Transfer to a food processor and puree until smooth consistency. Add the apple sauce, sugar, ginger and vinegar.
  4. Allow to cool in the fridge overnight.
  5. Adjust seasoning with salt and pepper. Serve in chilled bowls.
  6. Garnish with thick yogurt or sour cream and chopped chives.


Stainless steel bowls, measuring spoons, measuring cups, large saucepot, kitchen knife, wooden spoon, blender or food processor.

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