Cold Borscht Recipe
Bold and bright flavours for a bright and cheery afternoon! Borscht mode activated but make it cold. My Cold Borscht recipe has been passed down through the generations and is still one of my favourite spoonfuls! Recreating it feels like a big, comforting hug from my grandmother. I’m keeping the family traditions alive one bowl of soup at a time. The secret?! Some beets, kefir and decades of love! Soups don’t get any more nostalgic than this creamy beet soup!
Growing up and cooking or baking with my grandmother, I never saw her pull out a cookbook or recipe. Recipes were from memory and ingredients were measured by the eye and with the heart. This soup recipe is proof that sometimes old traditions can yield the best results. But, today, I’m putting pen to paper and sending you this tried-and-true cold borscht recipe with ingredients, measurements and plenty of love!
Unlike a traditional borscht, which is made using beef, pork or vegetable stock, a variety of vegetables, notably beets, dill and seasonings, this cold beetroot soup leans in on the beets and kefir to create a bright, creamy, tangy, rich and vibrant bite. My Cold Borscht recipe combines roasted beets, kefir, lemon juice and fresh vegetables. Most recipes call for boiling the beets, which can often dilute their flavour and colour, while my version relies on roasting them. Roasting the beets concentrates their bold, earthy, sweet and rich flavour while also maintaining their deep red hue.
The roasted beets are then peeled, grated and tossed into a large bowl. Kefir, a nutrient-dense fermented cow’s milk, is poured over top, serving as the base for this soup. This probiotic beverage is thinner than a yoghurt, creamy, tart and tangy and serves as the perfect vessel for all the vegetables. A squeeze of lemon juice balances out the flavours while also adding brightness and acidity. Cucumbers and radishes are cut into thin matchsticks, imparting crispiness, freshness, earthiness and pepperiness to every spoonful. If you prefer a little more crunch, simply dice up the cucumbers and radishes before tossing them into the soup. A handful of green onions are thinly sliced, giving this cold soup some added freshness, vibrancy and a subtle onion flavour. A borscht wouldn’t be a borscht without the addition of some fresh dill. Beets and dill go hand-in-hand and are a classic combination when it comes to borscht! The dill fronds are peeled off their tough stalks, roughly chopped and tossed into the soup. The soup is then mixed until combined and transferred to the refrigerator to allow the flavours and colours to intensify. All the ingredients combine to create a perfectly pink, creamy, crunchy, fresh, tangy, rich and satisfying spoonful!
Craving something cold, creamy, crunchy and refreshing?! Then, this Cold Borscht recipe is for you! This soup recipe simply can’t be “beet” being vibrant in both colour and taste. This beetroot soup comes together in under an hour, uses a handful of simple and everyday ingredients and couldn’t be easier to make! Enjoy it as an appetizer or serve it as a main. You really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting soup ideas, try my Tomato Gazpacho, Sorrel Soup, Polish Dill Pickle Soup, White Bean and Kale Soup and Roasted Carrot Soup recipes!
Prep Time: 10 minutes
Cook Time: 50 – 55 minutes
Total Time: 110 – 115 minutes (includes 50 minutes of inactive time for cooling)
Serves: 4 - 6
Ingredients:
3 medium beets, stems and leaves removed (See Notes below)
1 Tbsp neutral oil, such as sunflower oil
¾ tsp kosher salt, divided
2 mini cucumbers, thinly sliced and cut into matchsticks
4 radishes, stems removed, thinly sliced and cut into matchsticks
4 green onions, thinly sliced
¼ cup fresh dill fronds, finely chopped
1L kefir (See Notes below)
1 ½ Tbsp freshly squeezed lemon juice (juice of ½ large lemon)
½ tsp freshly ground pepper
4 hardboiled eggs, peeled and halved
Additional dill fronds, sliced cucumber and radishes, as garnish (optional)
Equipment You’ll Need:
11” x 17” rimmed baking sheet
Aluminum foil
Box grater
Large mixing bowl
Sharp chef's knife
Large spoon or spatula
Plastic wrap
Soup ladle
Soup bowls
Instructions:
Preheat the oven to 425F and line an 11” x 17” rimmed baking sheet with aluminum foil.
Preparing the Beets: Trim off the leaves and stems, leaving 1-inch of stem intact. Using a vegetable brush, scrub the beets under cold running water until clean. Pat dry with a paper towel. Place the beets onto the centre of the foil-lined baking sheet. Drizzle oil over top and season with ½ tsp salt. Wrap the foil around the beets, creating a pocket or a pouch, and seal the edges to entrap any steam produced while roasting.
Transfer the baking sheet into the oven and bake the beets for 50 - 55 minutes or until fork tender. Remove the beets from the oven and let them stand for 5 minutes before unwrapping. Then, carefully unwrap the beets (being mindful of any steam) and let them cool for at least 15 minutes.
Making the Cold Borscht: Once the beets are cool enough to handle, peel and grate them using the largest holes of a box grater. Add the grated beets to a large bowl alongside the cucumbers, radishes, green onions and dill. Pour in the kefir and lemon juice. Season with the remaining ¼ tsp salt and ground pepper and mix until fully incorporated.
Cover and transfer the bowl of soup into the refrigerator and chill for at least 30 minutes.
The Finishing Touch: Ladle the Cold Borscht into serving bowls and top each with a hardboiled egg. Garnish with additional cucumber and radish slices and dill fronds and serve and enjoy!
Notes:
Beet Leaves and Stems: When preparing the beets, don’t discard the leaves and stems. The beet leaves and stems are edible and highly nutritious – think spinach or Swiss chard. I love chopping them up and sautéing them with olive oil, garlic and lemon juice. They can also be added to egg bites or quiche, tossed into a stir fry or incorporated into your favourite hot soup or stew. The possibilities are endless!
Avoiding Stains: Handling beets can be risky for your hands and kitchen surfaces. When handling, peeling and grating beets, I highly recommend using food-safe gloves, a cutting board (avoid wood and marble) and a dishwasher-safe plate. They'll keep your hands and countertops clean.
Short on Time?!: For a time saving tip, the beets can be prepared, roasted and peeled a day in advance and refrigerated until ready for use. All that’s left to do the following day is assemble all the ingredients, chill, serve and enjoy!
Substituting Kefir: If you don’t have kefir handy or can’t find it at your local grocer, simply substitute it on a 1:1 basis with buttermilk for equally delicious results. Kefir and buttermilk are both creamy, tangy, tart in flavour and share a similar thin and creamy texture and pourable consistency.
How to Make the Perfect Hard-Boiled Egg: Place the eggs into a pot, submerge them in cold water and bring the water to a boil. Once boiling, set the timer to 8 minutes. This will yield perfectly cooked hardboiled eggs with pale yellow yolks and easy to peel shells. Check out my Easy Deviled Eggs recipe for step-by-step instructions on how to achieve perfectly hard-boiled eggs!
