Chilled Golden Beet and Buttermilk Soup Recipe (2024)

The importance of using real buttermilk known as full-fat buttermilk (little globules of butter in the skimmed liquid from heavy cream) is essential to make this soup. I'm sure French relies on a local dairy for the milk. There's lots of the artisanal brew in Maine.

Whole-milk kefir works well as a substitute for full-fat buttermilk. Another stellar option is to look for Dahlicious-brand organic plain full-fat lassi (available in some Whole Foods and large organic grocery stores). It's labeled as 'lassi', but unlike the Indian namesake, their plain version has NO added sugar or salt-- it's just whole milk from grass-fed cows along with cultures. Tastes just like creamy full-fat buttermilk, and works great in my baking recipes!

I agree that full-fat buttermilk is desirable; unfortunately it is hard to find even in large metropolitan area groceries. What the stores here in northern CA typically carry is 1% buttermilk. 1% is fine for, e.g., a chicken brine. And, it will likely work acceptably in this recipe. I'll add that the store-brand buttermilk here in northern CA is terrible, I don't believe it is actually cultured, I think it is simply soured milk. Do buy a dairy company brand of buttermilk.

I have both golden beets and red beets growing in my garden. I cooked them separately and used the golden beets for the base and the red beets for the garnish. It was beautiful. I think the secret to this soup is getting your favorite flavors into the garnish.

The flavor of this soup is outstanding! I used Chioggia beets, as that's what was in our farm box, and microwaved them rather than boiling; otherwise followed the recipe. I would maybe boil beets & retain the cooking water next time to thin the soup a bit, as mine is very thick, but would absolutely stick to recipe otherwise. The pickled shallot/beet topping, stirred into the individual bowls, really made the dish. Not sure the basil added anything except color.

I made it per recipe the first time I made it. Served the soup chilled and everyone loved it. I roasted the beets, instead of boiling, the second time I made it and served it warm; everyone still loved it.

I used my food processor rather than a blender, but had to add more liquid to get it to the right consistency. Combination of more buttermilk and white wine.

Use whole milk KEFIR

I used low-fat buttermilk and it wasn't sour enough, so soup was bland and uninteresting without the condiments. Absolutely whole fat buttermilk next time. Also agree that consistency was too thick, so will save cooking water to thin as suggested by Kaylaps, below.

Great tasty recipe, to dilute the soup a bit, because I had used a somewhat thicker kefir, I added some soda water, which created a frothy consistency, really delicious.

I used red beets, they took a long time to cook and did not peel easily, but it was a minor convenience. The soup was absolutely delicious, definitely adding it to my repertoire.

We agree this made the finest chilled soup we have ever had, and I have recently been making lots of them: cucumber, potato, parsnip, zuccini. Good buttermilk added a tangy finish, and the texture of the blended beets was silken. I will try this with red beets and also kefir as suggested, for variety, and because it is good to use what you have on hand on occassion. What a gem of a simple recipe!

Use whole milk KEFIR

This is absolutely delicious and easy. Kate’s buttermilk and my csa red beets. Wow! Breakfast, lunch and dinner!

The soup was delish. My husband who hates beets even said it was so good. You can find full fat buttermilk in Indian grocery store.

This is delicious. It would be helpful if a more specific measurement was given for the quantity of diced beet to add to the shallot mixture. “1 beet” is too vague. I ended up not having nearly enough, and the puréed portion was really thick.

so delicious. used 2% buttermilk which was perfect, and saved the broth from the cooked beets to thin the soup out a little. skipped the herbs and sour cream but the shallot/beet vinegar mixture and olive oil drizzle was so good.

delicious soup, I did have to use low fat buttermilk but I did not find the flavor to be off. Good quality buttermilk is the key, Organic Valley

7/20 GL half recipe, excellent. light gold color, foamy. Cuis.

Found golden beets from the summer garden already roasted in the freezer. Decided to experiment with making this a warm soup suitable for winter. Added a teaspoon of extra shallot to give it more heft. Serving it with sour cream and basil for lunch with friends along with ham and swiss sandwiches. Wish me luck.

Made with lowfat kefir (I accidentally bought lowfat rather than full fat). It was delicious! Garnished with marinated beats, quick pickled spring onions, dill, and fresh sorrel.

I made it per recipe the first time I made it. Served the soup chilled and everyone loved it. I roasted the beets, instead of boiling, the second time I made it and served it warm; everyone still loved it.

Use whole milk KEFIR

This is a beautiful and delicious summer soup. Pale yellow, just enough tang. I have made twice and will again. I used the best buttermilk I could find locally - Alpenrose. Tasted fine to me.