Greek Recipes

Greek and Cypriot recipes

Cold Beet Soup – Krya Pantzarosoupa

In Greek: κρύα παντζαρόσουπα, pronounced KREE-yah pahnd-zah-ROH-soo-pah

This recipe has its origins in Eastern Europe, and combines beets, vegetables, herbs, and a touch of yogurt to make a delightful appetizer or main dish soup. Using pre-cooked canned or packaged beets makes this a quick and easy dish.This thick soup is a favorite light meal on warm days, and a delightful appetizer soup at any time. For a quick and easy soup, use pre-cooked canned or packaged beets. It can also be served with sour cream, but here in Greece, we use thick yogurt. The result is a fabulous raspberry-colored soup.

Cold Beet Soup - Krya Pantzarosoupa

Cold Beet Soup – Krya Pantzarosoupa


  • 1 1/2 pounds of beets, boiled, chopped
  • 1 small cucumber, peeled, chopped
  • 4 tablespoons of capers
  • 2 small pickles (gerkins or other)
  • 1 tablespoon of finely chopped fresh dill
  • 1 tablespoon of red wine vinegar
  • 1/4 cup of orange juice
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Greek yogurt (or sour cream)


  • Purée all ingredients except the yogurt (or sour cream) and refrigerate for at least 4 hours.
  • To serve, stir 1 tablespoon of yogurt (or sour cream) into each bowl, or 1 teaspoon into each cup of soup.

Yield: 6 bowls


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