Cold borscht, also called summer borscht, is a Ukrainian cold beet soup. It's very easy to make and incredibly refreshing!
Summer calls for a refreshing, light, meal and if it can be cold AND hot pink, so much the better. In Ukraine this soup is called kholodnyk, which means "the cold one" in Ukrainian.
Many types of cold borscht are eaten throughout Eastern Europe and it goes by many different names. There are even variations by region in Ukraine, some are made with a beet broth instead of the yogurt base.
The one constant? Always serve it nice and cold! The flavor of this version is tangy, fresh, sweet, and bright and you can really make it your own by adding a variety of toppings. (All the dill for me, please!)
There's nothing like a chilled soup in the summer! If you agree, try my gazpacho recipe for another refreshing and delicious option! And try my traditional Borscht Soup for a comforting meal in any season!
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Cold borscht ingredients
Cold borscht is made up of just a few ingredients, but it's full of complex flavor.
- Beets: Red beets are essential for the bright pink color. Don't get the ones that are striped on the inside. If you buy beets with the tops on, keep them and make Sautéed Beet Greens.
- Radishes: Now, when it comes to the radishes, you can get any color that you want!
- Cucumbers: I prefer the small Persian cucumbers for this recipe, but you can use English cucumbers if you're in a bind.
- Kefir: Kefir is kind of like a liquid yogurt. It will be the liquid of our cold beet soup. It gives us a creamy texture without being heavy, and it adds a tangy flavor.
- Fresh parsley and fresh dill: These herbs will go into the soup and be used as a garnish.
- Plain yogurt or sour cream: You can add a dollop on top if you like.
- Hard boiled egg: This is an optional topping to add texture and protein.
- Olive oil, kosher salt, freshly ground black pepper: You'll just need the olive oil to drizzle over the top before serving.
How to make cold borscht
Recipe adapted from Budmo! by Anna Voloshyna.
Step 1: Boil the beets
Add the beets to a large saucepan and cover with water. Bring to a boil and cook for about 30 to 40 minutes until they are fork tender. Remove from the water and set aside to cool.
Step 2: Slice the vegetables and herbs
Use a good chef's knife to slice half of the cucumbers and radishes thinly into round coins, and slice the other half into matchsticks. Keep the coins and the matchsticks separated.
Chop the herbs finely.
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Step 3: Grate the beets
Once the beets are cool enough to handle, peel them, then grate them on the large holes of a box grater.
Tip: Lots of people say you can peel cooked beets with your fingers. I've never been able to do this. (Maybe you'll be able to do it?) I suggest using a paring knife.
Step 4: Mix up the cold borscht!
Pour the kefir into a large mixing bowl. Add the grated beets, the cucumbers and radishes that have been sliced into matchsticks, the chopped herbs, salt, and pepper. Stir until all ingredients are combined.
Step 5: Chill for at least 30 minutes, then serve
Cold borscht tastes so good because it's sooooo cold! Chill for 30 minutes or longer before serving.
To serve, top with thinly sliced cucumbers and radishes, more fresh dill and parsley, a dollop of yogurt, and a drizzle of olive oil. If desired, add half a hard boiled egg on top too.
Expert tips
- Cold borscht will deepen in color the longer it is chilled. It's perfectly fine to go ahead and enjoy it after it chills for 30 minutes. But if you want the gorgeous hot pink color, let it chill overnight. I also think it tastes better when chilled overnight because the kefir has time to absorb all of the sweetness of the beets and the freshness of the herbs.
- If you want, you can cut all of the cucumbers and radishes into thin rounds instead of matchsticks to mix in to the soup. I prefer the texture and mouth feel of the matchsticks because they are the same size as the grated beets.
Storage and make ahead
You can make cold borscht one day ahead. Store in an airtight container in the refrigerator for up to 3 days. Do not freeze it. The kefir doesn't freeze well.
How to serve cold borscht
Cold borscht makes a tasty light summer lunch or dinner. Serve it with Pampushky, a Ukrainian garlic bread, to sop up every last bit from the bowl. Or try it with Varenyky, potato-filled dumplings that I grew up eating in my Ukrainian family.
It also makes a delightful appetizer for a summer party served in small glasses. What could be better than to greet arriving guests with a gorgeous little hot pink shooter of cold beet soup?
More beet recipes
- These Roasted Beets with Goat Cheese absorb the orange vinaigrette for mind-blowing flavor. Perfect side dish for a summer barbecue.
- Try Pork Tenderloin with Golden Beets when you want a main dish and a side dish in one!
You'll love this cold borscht recipe for so many reasons!
- It's gluten free, vegetarian and low in calories.
- Very little prep required.
- It has authentic Ukrainian flavor.
- You can serve cold beet soup as a refreshing and light summer meal, or an appetizer.
- Make it a day ahead—it tastes even better!
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Recipe
Cold borscht
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Ingredients
- 2 medium beets about 14 ounces
- 2 Persian cucumbers
- 3 radishes
- ¼ cup finely chopped fresh dill plus more for garnish
- ¼ cup finely chopped fresh parsley plus more for garnish
- 3 cups plain kefir
- ½ teaspoon kosher salt
- freshly ground black pepper
- olive oil for garnish
- plain yogurt optional topping
- hard boiled eggs optional topping
Instructions
- Add the beets to a large saucepan and cover with water. Bring to a boil and cook for about 30 to 40 minutes until they are fork tender. Remove from the water and set aside to cool.
- Slice half of the cucumbers and radishes thinly into round coins, and slice the other half into matchsticks. Keep the coins and the matchsticks separated.
- Chop the herbs finely.
- Once the beets are cool enough to handle, peel them, then grate them on the large holes of a box grater.
- Pour the kefir into a large mixing bowl. Add the grated beets, the cucumbers and radishes that have been sliced into matchsticks, the chopped herbs, salt, and pepper. Stir until all ingredients are combined.
- Chill for 30 minutes or longer before serving. To serve, top with the thin round slices of cucumbers and radishes, more fresh dill and parsley, a dollop of yogurt, and a drizzle of olive oil. If desired, add half a hard-boiled egg on top too.
Notes
- Cold borscht will deepen in color the longer it is chilled. It's perfectly fine to go ahead and enjoy it after it chills for 30 minutes. But if you want the gorgeous hot pink color, let it chill overnight. I also think it tastes better when chilled overnight because the kefir has time to absorb all of the sweetness of the beets and the freshness of the herbs.
- If you want, you can cut all of the cucumbers and radishes into rounds instead of matchsticks to add to the soup. I prefer the texture and mouth feel of the matchsticks because they are the same size as the grated beets.
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