Cold Borscht

Cold Borscht

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A favourite soup of the family all through summer, tasty, healthy and refreshing. The beetroot stock is better the next day after it has chilled overnight.


Serves: 5 

  • 2 small beetroot
  • 4 cups boiling water
  • 1/2 large lemon
  • 1 teaspoon salt, or to taste
  • 10 radishes
  • 1 cucumber
  • 100g sliced meat, such as ham or smoked sausage (optional)
  • chives or dill, to garnish

Preparation:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

  1. Boil the beetroot until tender. Peel them, grate them and place in a bowl with the juice of 1/2 lemon and salt to taste. Chill at least an hour in the refrigerator.
  2. Slice the radishes, cucumber and optional meat.
  3. Pour the soup into bowls. Each diner adds as much vegetables and meat as they like. Garnish with dill or chives.

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