Cold Borscht Soup Recipe

When you think of hearty, refreshing, and vibrant dishes, few compare to the glorious cold borscht soup-also known as "Chilled Beet Soup". This iconic Eastern European dish, especially popular in countries like Ukraine and Poland, is more than just a meal; it’s a cultural experience, steeped in tradition and packed with bold flavors and colorful ingredients.

Borscht is not just a single dish, but a whole category of soups that come in varying styles and preparations. While most borschts are served hot, cold borscht offers a cool, zesty alternative that’s particularly refreshing on hot summer days. This soup showcases the earthy, slightly sweet flavor of beets in all its glory, paired with tangy sour cream and bright, fresh herbs. Whether you’re from the region or simply someone who appreciates a good bowl of soup, cold borscht is one of those recipes that truly stands the test of time.

But this soup isn’t just for the hot summer months; it’s incredibly versatile and can be enjoyed year-round. And while it may seem intimidating to make, the process is quite straightforward-once you know the basic steps and ingredients to use.

Cold Borscht Soup Recipe

The beauty of cold borscht lies in its simplicity. It’s essentially a beet-based soup, where the beets shine as the main ingredient, complemented by a mix of vegetables, herbs, and a tangy broth. The coldness of the soup gives it a refreshing edge, which is why it’s often a go-to choice for summer.

Ingredients Needed

To make a rich, creamy, and balanced cold borscht, you’ll need the following ingredients:

• Beets (preferably fresh and raw): 3 medium-sized
• Cabbage (green or red, or a mix of both): 1/2 small head, finely shredded
• Cucumbers (fresh, not pickled): 1 large, finely diced
• Boiled eggs: 3 large, peeled and chopped
• Red onion: 1 small, finely chopped
• Vegetable or chicken broth: 4 cups (you can also use water or a combination)
• Sour cream: 1 cup (for creaminess and tang)
• Dill: Fresh dill, finely chopped (about 1 tablespoon)
• Garlic: 1-2 cloves, minced
• Lemon juice: 1 tablespoon (to add brightness)
• Salt and pepper: To taste
• Sugar: 1 teaspoon (optional, to balance the beet’s earthiness)
• Vinegar (optional): 1 tablespoon, for an added tanginess

These ingredients form the base of the dish, but as you’ll see later, there are many variations and additions you can experiment with.

Cooking Instructions

1. Prepare The Beets

   • Start by peeling the beets. You can either roast, boil, or steam them until they’re soft (about 40-45 minutes for boiling).
   • Once the beets are cooked, allow them to cool, then grate or finely chop them into small pieces. The more finely you chop or grate, the smoother your soup will be.

2. Prepare The Broth

   • In a large bowl or pot, combine the vegetable or chicken broth with 3 cups of cold water. Stir in your grated beets, red onion, minced garlic, and cabbage. Let the mixture sit for a few minutes to meld the flavors together.

3. Add The Vegetables

   • Stir in the diced cucumbers, lemon juice, dill, and sugar (if using). This will bring a fresh crunch and balance to the earthy sweetness of the beets.

4. Season The Soup

   • Taste your mixture and adjust the seasoning. Add salt, pepper, and vinegar (if desired) to taste. You can make the soup tangier or milder depending on your preferences.

5. Chill The Soup

   • Place your borscht in the refrigerator for at least 2-3 hours or overnight. The longer it sits, the more the flavors develop, and the soup will become wonderfully refreshing.

6. Serve

   • Once chilled, ladle the soup into bowls and top each serving with a generous dollop of sour cream and a sprinkle of additional dill for garnish. You can also serve it with a boiled egg half on the side or on top.

Ingredient Insights

• Beets: The star of the show! Beets are packed with nutrients like fiber, folate, and antioxidants. They bring both an earthy sweetness and vibrant color to the soup. When making borscht, you want to ensure you’re using fresh beets, as they’ll have a stronger flavor than canned or jarred beets.
• Cabbage: Adds a mild crunch and sweetness that balances the beets. It also contributes to the soup’s texture and makes it more hearty.
• Cucumbers: Their fresh, cool crunch contrasts beautifully with the smoothness of the beets, making for a delightful bite in every spoonful.
• Sour Cream: This adds a rich, creamy element to the soup, tempering the tangy and earthy flavors. It’s also the traditional garnish for borscht, adding a luxurious texture and tang.
• Dill: Dill is a classic herb used in borscht that elevates the entire dish. It’s a little grassy, a little sweet, and when paired with the sour cream, it’s an unbeatable combo.

Expert Tips

• Cooking the Beets: The key to perfect borscht starts with perfectly cooked beets. Roasting them, while a bit time-consuming, will enhance the beet’s natural sweetness and depth. To roast, wrap your beets in foil and cook them at 400°F for about 1 hour, then peel and grate.
• Vinegar or Lemon Juice?: Some recipes call for vinegar, while others use lemon juice. Both will give the soup a nice tang, but lemon juice adds a bright, fresh zing, while vinegar imparts a sharper acidity. Experiment to see which one suits your tastes better.
• Time is Your Friend: Allow your borscht to chill for at least a few hours. The longer it sits, the more the flavors meld, and it gets even better with time. In fact, many people swear by borscht that’s made a day in advance.
• Add More Protein: If you want to make this soup more filling, consider adding additional proteins like cooked chicken, or some cubed smoked sausage.

Recipe Variations

While the classic cold borscht recipe is wonderful as it is, there are plenty of ways you can put your own twist on this beloved dish:

• Beetroot Kvass: For an even tangier and more probiotic-rich version, you can add beet kvass (fermented beet juice) instead of vinegar or lemon juice. It adds a funky, complex flavor to the soup.
• Greek Yogurt: If you’re not a fan of sour cream or want a lighter option, Greek yogurt is a great substitute. It adds creaminess and a subtle tartness.
• Smoked Salmon: For a more luxurious take on cold borscht, top your soup with a slice of smoked salmon, capers, or even pickled herring. These salty additions can enhance the flavor profile significantly.
• Sweetness: For a slightly sweeter version, you can include a bit more sugar or even honey. Some people also add grated apple for a subtle fruity note.
• Add More Veggies: You can incorporate other veggies like carrots, celery, or even bell peppers for added texture and flavor. Just be sure to dice them small enough so they don’t overpower the beet flavor.

Final Words

Cold borscht is a unique and deliciously refreshing dish, offering a harmonious blend of earthy, tangy, creamy, and crunchy flavors. It’s a recipe that allows for creativity, whether you’re adding more vegetables, adjusting the tanginess, or switching up your protein sources. Its simplicity and versatility make it a must-try, whether you’re a seasoned chef or a novice in the kitchen.

It’s perfect for warm weather, but can easily be enjoyed year-round-making it a great addition to your recipe repertoire. Whether you’re serving it as a starter or a main course, cold borscht is sure to bring comfort, vibrancy, and authenticity to your table.