Chilled Beet Soup Popsicles

Chilled Beet Soup Popsicles 6

3popspopsicle week textI’m kicking off the unofficial start of summer with a whole week of new popsicle recipes, tips, and useful links. Homemade popsicles are so incredibly versatile I need an entire week to explore all the reasons why you NEED these in your life this summer. I’m dedicating each day this week to a different kind of popsicle, and today I’m taking yesterday’s theme of savory ingredients a step further and exploring the idea of the popsicle as a cooling first course with these chilled beet soup popsicles!

Chilled beet soup popsicle on a plate

Chilled summer soup in popsicle form, hmmm… I admit I wasn’t sure it was going to work, but the idea nagged at me all week. I thought about versions of gazpacho, vichyssoise, cucumber yogurt… I love chilled soups and I figured there must be a way to combine the two concepts  into one refreshing idea for a hot weather first course.

Chilled beet soup popsicle in a glass bowl.

So are you a beet lover, or a beet hater? I think they’re a spectacular food, and some of my favorite recipes on the blog have been made with beets. Did any of you try my BEET CHIPS? I hope I have at least a few lovers hanging in here with me, these pops are a big surprise thumbs up! Lots of cultures do cold yogurt based soups, but in Eastern Europe and Russia they’re especially prized, and  this blend of roasted and pureed beets and yogurt is a traditional summer dish. You can also use sour cream or crème fraîche in place of the yogurt.

Close up photograph of chilled beet soup popsicle in a glass bowl.

Picture this… you’re having a few friends over for dinner, you’ve got something on the grill, or maybe you’re doing a potluck summer salad buffet, and you appear with the first course…chilled beet soup popsicles! It’ll be a hit, and a conversation starter.

Overhead photograph of chilled beet soup popsicle on a glass bowl.

If you don’t like beets, try this with a smooth curried carrot soup, or, one of my favorites, cold cucumber yogurt soup. I have a gorgeous CHILLED SOUP  Pinterest board where you can get all sorts of ideas.

Photograph of Chilled beet soup popsicle on a glass plate.


  • A nice creamy consistency is important for this soup, and you will get the best puree from a good blender or a small food processor. You can strain the puree through a mesh sieve for an even finer texture if you like.
  •   Experiment with ‘popsical-izing’ other chilled soups. Fruit soups are an obvious choice, and other pureed veggies like carrots would work … I’m still intrigued by the notion of a gazpacho pop.

Chilled Beet Soup Popsicles 6
4 from 2 votes

Chilled Beet Soup Popsicles

Author Sue Moran


  • 1 medium beet about 6 oz
  • Greek yogurt about 1 1/2 cups total
  • milk or cream to thin if necessary
  • a squeeze of fresh lemon
  • 1 tsp pomegranate molasses
  • 1/2 tsp salt


  • Set oven to 400F
  • Wash the beet and wrap loosely in foil. Roast for about 1 1/2 hours, or until tender when pierced with a sharp knife Let cool, and then peel and give it a rough chop.
  • Puree the beet in a small food processor. Keep scraping down the sides as necessary until you get the beet as finely pureed as possible.
  • Add 1 cup of the yogurt to the machine and process until the mixture is nice and smooth.
  • Season with the lemon juice, pomegranate molasses and salt to taste.
  • Thin the mixture with some milk or cream until it is the consistency of thick pancake batter. Fill the molds ALMOST to the top, but leave about 1/4 inch. Clean up any spills from the mold.
  • Put the mold in the freezer for about an hour.
  • Thin another 1/2 cup of yogurt to a pourable consistency and fill the molds to the top. Insert the sticks, and freeze for another several hours, or overnight, until firm.
  • To unmold the pops, fill your sink with hot water and immerse the mold up to, but not over the edge for 15 seconds. If the pops don't slide out easily, immerse for another few seconds.
  • Serve these popsicles in small bowls, garnished with a mint or dill sprig.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin these Chilled Beet Soup Popsicles!

Chilled beet soup popsicles combine the two concept of a chilled soup and a popsicle into one refreshing idea for a hot weather first course! #chilledsoup #popsicle #savorypopsicle #diypopsicles #beets #beetsoup #appetizer #soup #summer #summerappetizerideas

For tons more popsicle inspiration, follow my POPSICLE  PINTEREST BOARD

There aren’t many other examples of first course popsicles out there, but I found a few,  (if I missed your favorite, link it up in the comments!) —

Blackberry and Chevre Popsicles from Cooking Stoned

Gingered Cantaloupe Soup Popsicles from The Dog’s Breakfast

Cucumber Soup Pops from gluten free girl

Tomato Cucumber Pop from Mark Bitman

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  • Reply
    Linda L.
    May 31, 2014 at 8:35 pm

    This is certainly not something many people would have on their “popsicles-I-have-to-try-before-I-die” list! It does make sense since sugar is made from beets that you would make a dessert with them. Definitely making these!
    I do wonder about staining – beet juice would be hard to get out if it dripped.

  • Reply
    May 31, 2014 at 5:15 pm

    So beautiful!

  • Reply
    May 31, 2014 at 5:14 pm

    Such a rich color…gorgeous!#

  • Reply
    May 31, 2014 at 12:10 pm

    How unique. I think my dinner guests would be shocked… but what a pretty color.

  • Reply
    Cathy at Wives with Knives
    May 31, 2014 at 5:50 am

    The color of the beet popsicles is so beautiful there is no way I could resist taking a big bite. What a fun way to state a summer meal, and they would be so refreshing on a hot evening.

  • Reply
    May 30, 2014 at 8:34 pm

    Borscht on a stick! Makes total sense.

  • Reply
    May 30, 2014 at 8:09 pm


  • Reply
    May 30, 2014 at 5:04 pm

    I loved chilled soups too .. but not too sure about beets. However, these are such a beautiful color and I like the idea of a soup popsicle. I think I could be persuaded to try the cucumber yogurt version. I so admire your imagination and creativity. Popsicle week has been a blast – thanks!

  • Reply
    May 30, 2014 at 3:42 pm

    I do love beets, so willing to give these a try! Do wonder though where to get pomegranate molasses. Is there something that could be substituted if it can’t be found? Would love to win the popsicle molds!

  • Reply
    May 30, 2014 at 3:41 pm

    Never would have thought of this. But, I love beets and it is such an interesting idea to try. A set of the popsicle molds would be just the ticket to get started. Your ideas always get me thinking about new flavor combinations and the colors/presentation just lure me in!

  • Reply
    Shari Kelley
    May 30, 2014 at 2:37 pm

    I love roasted beets. They sure make pretty popsicles. I would never have thought of this in a million years. Very creative!

  • Reply
    Linda romer
    May 30, 2014 at 2:35 pm

    These pops are very original. This has been some week, I never would have dreamed these flavors of ice pops. Thank you for all the good inspiration. This is going to be a great summer.

  • Reply
    May 30, 2014 at 1:23 pm

    These pops sound interesting. I really want to try them out and, bonus, I’ll be having some friends over soon. This mold would give me exactly what I need to start experimenting with these awesome recipes you keep putting up. Hope to win!

  • Reply
    May 30, 2014 at 1:04 pm

    Hi Sue, I love beets and this would make a great conversation piece. Way to go!!

  • Reply
    [email protected] is How I Cook
    May 30, 2014 at 11:17 am

    What a unique idea! Pair this with some chilled vodka and I am ready! Thanks Sue!

  • Reply
    Nancy White
    May 30, 2014 at 11:15 am

    Not a beet fan, but I love the colors of the soup and the Popsicles!

  • Reply
    Kristie P
    May 30, 2014 at 10:40 am

    Oooh, I love love love creative uses for beets!

  • Reply
    May 30, 2014 at 10:32 am

    Loving your popsicle series – so creative !

  • Reply
    Tricia @ Saving room for dessert
    May 30, 2014 at 9:45 am

    What a way to end the week! This is brilliant and beautiful. The texture looks amazing – and yes on the popsicle molds – you know I need to win those! Pick me! Ha ha – Have a great weekend!

    • Reply
      May 30, 2014 at 11:45 am

      Sorry, Tricia, you don’t get away that easily — there’s one more day of popsicle week, tomorrow 🙂

  • Reply
    May 30, 2014 at 9:35 am

    I love borscht and I hate best purée in my fridge. making these!!

  • Reply
    May 30, 2014 at 9:09 am

    Oh no you didn’t! How could you beat me to this idea. It’s sheer genius. I am sure I would have thought of this on my own (eventually). Oh well. At least you can bet your sweet popsicles I’ll be trying it however. GREG

  • Reply
    Sandy Headtke
    May 30, 2014 at 8:24 am

    So pretty, love the color. Also a great way to sneak in some beets.

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