Cold Russian Borscht Recipe -
Cold Russian Borscht Recipe

Cold Russian Borscht

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"Can you say 'Delicious?'"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    2 hrs 20 mins


  1. Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
  2. 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 coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
  3. Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2007

This was my first time to even cook a beet. It turned out great! I went exactly by the recipe and would not change a thing.

Most Helpful Critical Review
Aug 11, 2008

I'm not sure what Borscht is suppose to taste like, I had never even heard of it before I saw this recipe. I was just looking for something new to make. I followed the recipe with out any changes so I assume it turned out correctly. However, I found it almost completely tasteless. I will probably not make this again.


11 Ratings

Apr 01, 2008

This was easy and simple... I modified it by buying cooked beetroot in my Tesco produce section and then just softened the onions with the beef broth. Then I just blended it all in my blender. I also added cooked ground (minced) steak which i lined the bottom of my bowl with and poured the delicious hot pureed soup on top. The dollop of sour cream was lovely and i swirled it in each bowl before serving for presentation purposes. This is not only great chilled but also quite delicious hot... great recipe!

Aug 19, 2009

Made this for a party and got rave reviews. I loved that it is a very simple recipe so you can really taste the beets. The amount of red wine vinegar is perfect!

Mar 20, 2014

I LOVE this recipe! I make the following changes: 1) I peel the beets first and dice each beet into 6-8 pieces. This releases more flavor into the liquid as it boils due to increased beet surface area. 2) I use a blender/food processor to puree the beets after they have cooled. 3) I add the diced cucumber to be blended into the chilled soup. 4) I add 1/2 cup of sour cream and 1/2 cup of unflavored yogurt to blender to combine everything smoothly.

Apr 15, 2014

This was the first time I've tried Borscht what an amazing flavor and this recipe made it so simple to make. I cook for 20 to 25 people daily everyone enjoyed it.

Jul 26, 2015

Very favorable dish, however we had to use a blender to puree the borscht after cooking, because it was not the desired consistency. Also, it came out a bit too thin...perhaps next time cut back on the amount of broth in the recipe.

Jun 25, 2015

It is great! The best part is that it is a great smoothie. I'm thinking of adding some yogurt next time. I'm drinking it as it is, for lunch tomorrow! It was a great soup, with some pita bread stripa....perfection.


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  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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