Beetroot Sol Kadhi (Cold Beetroot Soup)

Solkadhi is a famous appetizer in Konkan, Maharashtra. Usually serves with Fish Thali at most of the restaurants. Traditionally made from coconut milk, kokum, ginger. Very soothing drink after a heavy meal. It helps digestion and reduces heartburn.

I decided to give a twist to this traditional recipe. I always fascinated by solkadhi’s pink colour so don’t want to lose it, hence tried it with beetroot pulp. Beetroot tastes bland and sweet so ginger garlic is the must in this soup to add a punch.


  • 2 Tbsp Beetroot Pulp (Boiled and Smashed Beetroot)
  • 1/2 Cup Coconut Milk (Can Be Replace by Thick Butter Milk)
  • 1 Tsp Crushed/ Grated Ginger
  • 1-2 Crushed Garlic Cloves
  • 1/2 Tsp Roasted Cumin Powder
  • 1/2 Tsp Fresh Black Pepper Powder
  • Salt to Taste
  • Water to adjust consistency


Prep: 45 minutes
Cooking: 10 minutes

  1. In a blender add coconut milk, beetroot pulp, ginger, garlic and mix for half a minute.
  2. Once all these ingredients are mixed well, add cumin powder, black pepper powder and salt.
  3. Add water to adjust to a consistency like soup. Remember do not boil it, we have to serve it cold.
  4. If you like to serve chilled, then add a few ice cubes while serving.