This bright red soup is served cold, making it the perfect first course for a summer dinner. Cook the beets and potatoes in advance and then whizz everything together in the blender.

Yield: Serves 8.



  • 2 cups diced cooked beets, cooled
  • 2 cups cubed peeled potatoes, cooked and cooled
  • 2 cups sour cream
  • 2 cups canned chicken broth
  • 2/3 cup sliced green onions
  • 1/4 cup fresh lemon juice
  • 1 tbsp chopped fresh dill
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 cups ice cubes


  1. Combine all ingredients except ice cubes in a large bowl.
  2. Spoon half of beet mixture into a blender; add half of ice cubes.
  3. Purée until smooth. Transfer mixture to a bowl.
  4. Repeat with remaining beet mixture and ice cubes. Serve immediately or refrigerate for up to 24 hours. Stir before serving.
Nutritional analysis per serving:


172 calories, 11.5 g fat, 3.3 g protein, 15.1 g carbohydrate, 1.8 g fibre, 628 mg sodium