Top Eastern European Cold Soup Recipes

There's nothing more refreshing on a warm, summer day than a bowl of cold soup! With crusty bread and a green, leafy salad, it can be lunch, an appetizer, or the main feature in a no-cook dinner. There are even some terrific dessert options. Cold soups come in two types -- uncooked and chilled, or cooked and chilled. A big plus is that they free the cook from last-minute preparation, since they require several hours of chilling and should be made hours or even a day in advance. Serve in...MORE chilled clear bowls or cups for a pretty effect.

  • 01 of 10
    Bulgarian Cold Cucumber Soup (Tarator)
    Bulgarian Cold Cucumber Soup (Tarator). © Barbara Rolek
    Dill also takes a starring role in this Bulgarian cold cucumber soup recipe. But this refresher also features walnuts, garlic and bread.
  • 02 of 10
    Polish Creamed Beet Soup
    Polish Creamed Beet Soup. © 2008 Barbara Rolek licensed to, Inc.

    Barszcz is the Polish generic term for any sour soup. Beet barszcz and white barszcz, made with kielbasa-cooking water, are the most common. Beet barszcz is a magenta-colored soup that can be served warm or cold garnished with sour cream, dill and julienned beets, if desired.

  • 03 of 10

    Hungarian Chilled Summer Squash Soup Recipe - Hideg Kapros Tokleves

    Hungarian Chilled Summer Squash Soup or Hideg Kapros Tokleves
    Hungarian Chilled Summer Squash Soup or Hideg Kapros Tokleves. © 2009 Barbara Rolek licensed to, Inc.

    Hungarian chilled summer squash soup can be made with summer yellow crookneck squash or yellow zucchini, and lots of fragrant, fresh dill. Here's more about squash varieties.

  • 04 of 10
    Lithuanian Cold Beet Soup or Saltibarsciai
    Lithuanian Cold Beet Soup or Saltibarsciai. © 2010 Barbara Rolek licensed to, Inc.

    This recipe for cold Lithuanian beet soup or šaltibarščiai is made with buttermilk, sour cream, hard-cooked eggs, cucumbers and dill. It's refreshing on a hot day. Compare this with Polish cold cucumber-beet soup recipe. Here are more beet recipes.

    Continue to 5 of 10 below.
  • 05 of 10
    Hungarian Sour Cherry Soup or Hideg Meggyleves
    Hungarian Sour Cherry Soup or Hideg Meggyleves. © Flickr by Zugloi Lany

    Hungarian sour cherry soup is traditionally made with tart dark-red Morello cherries, but a tart pie cherry, like fire-engine-red Montmorency cherries, will do in a pinch. In Hungary, cold sour cherry soup is served as a starter course, but in the United States, it often appears as a dessert, like the cold peach soup, below.

  • 06 of 10
    Green Bean Soup
    Green Bean Soup. © Flickr by Dynanet
    This cream of green bean soup recipe can be served hot or chilled. The Hungarian paprika gives it a pleasant pinkish color.
  • 07 of 10
    Cold Peach Soup
    Cold Peach Soup. © Flickr by Britton618
    This no-cook cold peach soup recipe can be served as a meal starter or dessert garnished with a dollop of whipped cream, a few diced peaches and a sprig of mint, if desired. The wine and apricot brandy add a nice dimension to this dish, but they are completely optional.
  • 08 of 10
    Polish Rhubarb Soup
    Polish Rhubarb Soup. © 2008 Barbara Rolek licensed to, Inc.
    Rhubarb is plentiful in Poland, so to find it in soup is not uncommon. In the heat of late spring and early summer, cold rhubarb soup was refreshing for the farmers returning from the fields for a quick noontime meal.
    Continue to 9 of 10 below.
  • 09 of 10
    Polish Cold Cucumber-Beet Soup
    Polish Cold Cucumber-Beet Soup. © 2008 Barbara Rolek licensed to, Inc.

    Nothing slakes the thirst like buttermilk and this Polish no-cook cold cucumber-beet soup, known as zupa letnia, not only has buttermilk, but sour cream and hard-cooked egg.

  • 10 of 10
    Watermelon Gazpacho
    Watermelon Gazpacho. © Barbara Rolek licensed to, Inc.
    What is a Spanish soup doing in a listing of Eastern European dishes? Well, as the world gets smaller due to modern transportation, ethnic cuisine spreads like wildfire. Eastern Europe is on the cutting edge of modern international cuisine and gazpacho is creeping into its repertoire and can be found on the restaurant menus of many major cities.