Cold Beet Soup (Chukandar)

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 122.2
  • Total Fat: 1.2 g
  • Cholesterol: 3.7 mg
  • Sodium: 183.7 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.5 g

View full nutritional breakdown of Cold Beet Soup (Chukandar) calories by ingredient


from The Spice Box by Manju Shivraj Singh from The Spice Box by Manju Shivraj Singh
Number of Servings: 4


    6 small beets OR 1 can beets
    4 cups water
    salt to taste
    2 tbsp sugar
    1 tsp lemon juice
    1 cup low fat yogurt
    1 cucumber, peeled and diced
    2 tsp fresh dill


Peel and halve beets, boil in salted water. When they are partially cooked, add the sugar and cook until tender.

Cool and puree in the blender; add lemon juice and chill.

Just before serving, stir yogurt vigorously and add to beet mixture, mix well. Reserve a couple of tablespoons for garnishing.

Pour into individual soup bowls and garnish with chopped cucumber, dill and a drop of beaten yogurt.

Using canned beets reduces prep time.

Light, refreshing, great for summer.

Number of Servings: 4

Recipe submitted by SparkPeople user HIZBUG.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    THis is similar to my Polish and Lithuanian soups Polish using dill pickle and the Lithuanian using fresh cucumber . There is grated beet available at a local market here. that speeds this soup up even more. I use buttermilk sometimes adding sour cream ooh got to have some today - 8/3/09