Borscht, the vibrant beet soup originating from Eastern Europe, often conjures images of steaming bowls enjoyed during cold winter months. But there’s a lesser-known, equally delightful version that’s perfect for warmer weather: cold borscht. So, to answer the burning question: Yes, borscht can absolutely be served cold, and it’s incredibly refreshing!
A vibrant bowl of cold borscht with fresh toppings alongside glasses and ingredients. The pink soup is garnished with sliced cucumbers, radishes, dill, parsley, and a halved hard-boiled egg, showcasing its refreshing and colorful nature.
This isn’t just about letting the traditional hot borscht cool down; cold borscht, also known as summer borscht, or kholodnyk in Ukrainian (meaning “the cold one”), is a distinct dish in its own right. Especially popular in Ukraine, but also across Eastern Europe, this chilled soup offers a tangy, sweet, and brightly flavored experience that’s ideal for beating the summer heat. Think of it as a culinary embodiment of summertime refreshment in a bowl of vibrant pink.
While the concept of cold borscht might be new to some, it’s a beloved staple in many cultures. Variations exist across different regions, with some using beet broth and others, like the Ukrainian kholodnyk, featuring a yogurt or kefir base. However, one thing remains constant: cold borscht is always served chilled to maximize its refreshing qualities and flavor profile. This chilled serving is not just a preference; it’s integral to the very essence of summer borscht.
If you’re a fan of chilled soups, you might also enjoy the Spanish gazpacho. And for those who love the comforting warmth of traditional borscht, there’s always the classic hot version to enjoy in colder seasons. But for now, let’s dive into the world of cold borscht and discover why it’s the perfect summer soup sensation.
Cold Borscht: A Refreshing Blend of Simple Ingredients
The beauty of cold borscht lies in its simplicity. With just a handful of fresh ingredients, you can create a soup that’s bursting with complex and invigorating flavors. Here’s what typically goes into a delightful bowl of cold borscht:
- Beets: These are the star of the show, lending their signature vibrant pink color and earthy sweetness. It’s crucial to use red beets for that iconic hue, avoiding the striped varieties. And if you happen to get beets with their leafy tops, don’t discard them! Beet greens are a delicious side dish when sautéed.
- Radishes: Adding a peppery crunch and subtle spice, radishes complement the sweetness of the beets beautifully. Feel free to use any color of radishes you prefer – they all work wonderfully in cold borscht.
- Cucumbers: Cool and crisp cucumbers contribute a refreshing element and mild flavor. Persian or English cucumbers are excellent choices, providing a hydrating touch to the soup.
- Kefir: This fermented milk drink, similar to liquid yogurt, forms the creamy base of Ukrainian cold borscht. Kefir imparts a tangy flavor and light texture, making the soup both satisfying and refreshing without feeling heavy.
- Fresh Herbs: Dill and parsley are essential for that fresh, herbaceous aroma and flavor. They are incorporated into the soup and also used as a vibrant garnish.
- Yogurt or Sour Cream (Optional): A dollop of plain yogurt or sour cream can add extra creaminess and tanginess as a topping, if desired.
- Hard Boiled Egg (Optional): For those seeking added texture and protein, a hard-boiled egg half makes a perfect topping.
- Olive Oil, Salt, and Pepper: A drizzle of olive oil before serving enhances the flavors, while salt and pepper season the soup to perfection.
Crafting Cold Borscht: A Simple Step-by-Step Guide
Making cold borscht is surprisingly easy. The recipe is adapted from Anna Voloshyna’s cookbook Budmo!, bringing authentic Ukrainian flavors to your table. Here’s a simplified guide to making this refreshing soup:
Step 1: Cook the Beets
Begin by boiling the beets until tender. Place them in a large pot, cover with water, and bring to a boil. Cook for approximately 30-40 minutes, or until easily pierced with a fork. Once cooked, remove them from the hot water and allow them to cool completely.
Close-up of sliced cucumbers and radishes on a wooden cutting board, prepared for cold borscht. The fresh vegetables are neatly arranged, showcasing the initial steps of preparing the soup.
Step 2: Prepare the Vegetables and Herbs
While the beets are cooling, prepare the other fresh ingredients. Using a sharp chef’s knife, slice half of the cucumbers and radishes into thin rounds. Slice the remaining halves into matchsticks (julienne). Keep the two styles of sliced vegetables separate. Finely chop the fresh dill and parsley.
Step 3: Grate the Cooked Beets
Once the beets are cool enough to handle, peel off their skins. While some claim you can peel them with your fingers, a paring knife often proves more effective. Grate the peeled beets using the large holes of a box grater.
Grated beets piled on a cutting board next to a box grater. The vibrant grated beets showcase the preparation of the key ingredient for cold borscht.
Step 4: Combine and Mix
In a large mixing bowl, pour in the kefir. Add the grated beets, the cucumber and radish matchsticks, the chopped herbs, salt, and pepper. Stir everything together until well combined.
Step 5: Chill and Serve
The final, and crucial, step is to chill the borscht. Refrigerate the soup for at least 30 minutes to allow it to get thoroughly cold and for the flavors to meld. For an even more intense flavor and that signature vibrant pink hue, chilling it overnight is recommended.
To serve, ladle the cold borscht into bowls or glasses. Garnish with the thin cucumber and radish rounds, extra fresh dill and parsley, a dollop of yogurt or sour cream (if using), and a drizzle of olive oil. A halved hard-boiled egg can also be added as a protein-rich topping.
Two elegant glasses of cold borscht, garnished with fresh herbs, sliced vegetables, and a dollop of yogurt. The vibrant pink soup is presented as a refreshing and visually appealing appetizer.
Expert Tips for Perfect Cold Borscht
- Color Intensity: The longer cold borscht chills, the more vibrant its pink color becomes. While enjoyable after just 30 minutes, an overnight chill enhances both the color and flavor as the kefir absorbs the sweetness of the beets and the freshness of the herbs.
- Texture Preference: You can customize the texture by slicing all cucumbers and radishes into rounds instead of matchsticks. However, using matchsticks provides a pleasant textural harmony with the grated beets.
Make Ahead and Storage
Cold borscht is an excellent make-ahead dish. It can be prepared a day in advance and stored in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it can alter the texture of the kefir.
Serving Suggestions for Cold Borscht
Cold borscht is incredibly versatile. It makes a wonderful light lunch or dinner during the summer months. For a truly Ukrainian experience, serve it with Pampushky, savory Ukrainian garlic bread, perfect for soaking up every last drop of the soup. Alternatively, pair it with Varenyky, potato-filled dumplings, for a more substantial meal.
Cold borscht also shines as an elegant appetizer for summer gatherings. Served in small glasses, these vibrant pink shooters are a delightful and visually stunning way to greet your guests.
More Beet-iful Recipes
If you’re a beet enthusiast, explore other delicious beet recipes to further appreciate this versatile root vegetable.
Why You’ll Absolutely Love Cold Borscht
This cold borscht recipe is a winner for numerous reasons:
- Diet-Friendly: It’s naturally gluten-free and vegetarian, and also low in calories, making it a healthy and guilt-free summer option.
- Easy Preparation: Minimal prep work is required, making it a convenient choice for busy days.
- Authentic Flavor: It captures the genuine taste of Ukrainian cuisine.
- Versatile Serving: Perfect as a light meal or a sophisticated appetizer.
- Make-Ahead Convenience: Tastes even better when made in advance, simplifying meal planning and entertaining.
So, Is Borscht Served Cold? Absolutely! And once you try this refreshing summer borscht, you’ll understand why it’s a beloved chilled soup enjoyed throughout Eastern Europe. Embrace the vibrant pink, the tangy flavors, and the cooling sensation – your summer menu will thank you!
Recipe
Cold Borscht
Cold borscht, also called summer borscht, is a Ukrainian cold beet soup. It’s very easy to make and incredibly refreshing!
5 from 4 votes
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Chilling time 30 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Soup
Cuisine Ukrainian
Servings 4 people as a main, 8 as an appetizer in small glasses
Calories 162 kcal
Equipment
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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
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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.
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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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Nutrition
Calories: 162kcalCarbohydrates: 20gProtein: 8gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 23mgSodium: 467mgPotassium: 413mgFiber: 3gSugar: 16gVitamin A: 974IUVitamin C: 14mgCalcium: 258mgIron: 1mg
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Keyword cold beet soup, cold borscht, cold borscht recipe, summer borscht
