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Cold Borscht
Cold borscht is a Russian/ Ukrainian beet soup served chilled for those hot summer days where you want something refreshing and light but full of flavor.
Course
Main Dish
Cuisine
Russian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
307
kcal
Author
Christy Gurin
Ingredients
Soup
6
cups
chicken or vegetable stock
2
lbs.
beets
about 5 small beets or 3 large, peeled and diced into 1/2" cubes
3
tsp.
coconut sugar
2
Tbsp.
lemon juice
2
Tbsp.
apple cider vinegar
1/8
tsp.
ground cumin
1/2 - 1
tsp.
salt
adjust amount if needed based on saltiness of salt
1/4
tsp.
pepper
3
Tbsp.
chopped dill
Garnishes
1
cup
sour cream
2
cups
thinly sliced cucumbers
1
cup
thinly sliced radishes
6
hard boiled eggs, sliced
2
Tbsp.
chopped dill
1/4
cup
chopped chives
Instructions
Bring chicken stock to a boil over high heat.
Add chopped beats, reduce heat and let simmer for 10 minutes.
Add remaining ingredients, except dill, and let simmer for another 10 minutes until beets are softened.
Remove from heat and add dill.
Taste and adjust seasonings if desired.
Let cool and chill in fridge until cold (at least 2-3 hours, preferably overnight).
Serve cold with garnishes.
Notes
Make vegan by replacing sour cream with a non-dairy substitute and omitting egg.
Nutrition
Calories:
307
kcal
|
Carbohydrates:
31
g
|
Protein:
17
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
207
mg
|
Sodium:
1049
mg
|
Potassium:
1084
mg
|
Fiber:
5
g
|
Sugar:
17
g
|
Vitamin A:
1490
IU
|
Vitamin C:
25.8
mg
|
Calcium:
147
mg
|
Iron:
3.3
mg