How to Make Cold Russian Borscht - A Step-by-Step Guide

If you're a fan of borscht, you probably already know that the cold version is just as delicious as the hot one. Cold Russian borscht is a refreshing and hearty soup that is perfect for hot summer days. It's packed with vegetables, herbs, and a tangy kick from the addition of sour cream or yogurt. This soup is not only healthy and nutritious, but it's also a great way to use up any extra vegetables you have on hand.

Traditionally, borscht is a staple in Eastern European cuisine, parti...

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Ingredients

  • 4 medium beets
  • 4 cups beef broth
  • 1 onion, chopped
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cucumber - peeled, seeded, and diced
  • ½ cup sour cream

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 2 hrs 20 mins
  • Servings: 6

  • Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.
  • Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
  • Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
  • Nutrition

    107 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 8mg
    • Sodium: 306mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 5g
    • Vitamin C: 15mg
    • Calcium: 52mg
    • Iron: 1mg
    • Potassium: 389mg