Chilled Beetroot Soup with Yoghurt | Ballymaloe House

Serves 8-10


2 lb Beetroot (800 gms)

8oz white onion, chopped (200 gms)

2 pints vegetable stock

4 fl oz yoghurt (or mixture of cream and yoghurt)

1 oz butter

salt and pepper



Put the washed beetroot into cold water, bring to the boil and simmer, covered, for anything from 20 minutes to 2 hours depending on the size and age of your beetroot.  They are cooked when the skins rub off easily.  Remove these, and top and tail the beetroots. 

Meanwhile gently sweat the onion in the butter.  Chop the cooked beetroot and add to the onion.  Season with salt and pepper.  

Liquidise with just enough stock to cover, until smooth and silky.  If necessary pass through a sieve (with not too fine of a mesh). Season with salt and pepper.  Fold in some cream and yoghurt.  Serve well chilled with little swirls of yoghurt and finely chopped chives. 

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