Refreshing Cold Beet Borscht Recipe

If you’re searching for a unique dish to cool you down this summer, look no further than Cold Beet Borscht. This Eastern European delicacy is a delightful way to enjoy seasonal produce. With vibrant colors and a refreshing taste, it’s one of those specialty soups that will impress your guests and quickly become a favorite in your household.

Cold soups like this one are perfect for hot days when you want something light yet satisfying. This Cold Beet Borscht (Eastern European Summer Soup) combines the earthy sweetness of beets with the tang of yogurt or sour cream, creating a beautiful balance of flavors. Trust me, once you try it, you’ll understand why this dish has earned a spot in many kitchens.

A Traditional Eastern European Summer Delight

Cold Beet Borscht in a bowl, garnished with sour cream and dill, with beets in the background.

This Cold Beet Borscht is a chilled soup made with fresh beets, cucumbers, green onions, and dill, blended together with a dash of vinegar and served with a dollop of sour cream or yogurt. It’s a refreshing dish that bursts with flavor and color, perfect for hot summer days or as a starter for a dinner party.

Ingredients

4 medium beets, boiled and peeled
1 medium cucumber, diced
1 bunch green onions, chopped
2 tablespoons fresh dill, chopped
4 cups vegetable or chicken broth, chilled
2 tablespoons vinegar (apple cider or white)
Salt and pepper, to taste
1 cup sour cream or yogurt, for serving
Hard-boiled eggs, for garnish (optional)

Instructions

Prepare the Beets: Once boiled and peeled, chop the beets into small cubes.
Mix the Ingredients: In a large bowl, combine the chopped beets, diced cucumber, chopped green onions, and dill.
Add the Liquid: Pour in the chilled broth and vinegar. Stir well to combine all ingredients.
Season: Add salt and pepper to taste. Adjust vinegar for acidity as desired.
Chill: Cover the bowl and let the soup chill in the refrigerator for at least 1 hour before serving.
Serve: Ladle the cold borscht into bowls, add a dollop of sour cream or yogurt, and garnish with hard-boiled eggs, if using.