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

Cook Time 25

Total Time 35

Servings

Calories 307kcal

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