Cold beet soup is a perfect vegetarian dish in the summer when you're sweating and the last place you want to spend your afternoon is the kitchen. Our go-to recipe for those hot and lazy summer afternoons is this 10-minute cold beet soup or the so-called "cold borscht". It's super-fast to make (only 10 minutes) and very refreshing. Having said that, the first sunny days of spring are also a great time to try this recipe.
There have been so many discussions about the origin of this soup, especially among Eastern European countries. Latvians, Lithuanians, Poles, and Ukrainians (this list is not exhaustive!) call it their national dish. Lithuanians call it "the cold borscht", Latvians - "the cold soup", Ukrainians have named it "kholodnyk", and it's called "chlodnik" in Poland. Regardless of its origins or the name assigned to it, this soup is a must-try.
Ingredient notes
Beetroot is the star of this dish. The type of beetroot chosen will greatly impact the taste of the soup. Boiled beetroot will have a milder taste, while marinated beetroot will give an extra punch and spiciness. We used marinated beets in this recipe, our primary choice for this soup.
The second key ingredient is kefir. If you struggle to find kefir in your local stores, don't worry. As in the majority of recipes, there are substitutes. Combining buttermilk, sour cream, and plain yogurt can replace kefir. If you have kefir at hand, we highly suggest sticking to the recipe, though. It's much easier because it only requires one ingredient instead of three and tastes incredibly good. The soup will be rather thick and nourishing with the indicated amount of kefir. For a lighter version, increase the amount of kefir.
The good thing about this soup is that it is highly adjustable. You can easily add boiled potatoes to this soup if you're really hungry. It will make the soup a nourishing main dish. If you don't like radish, skip it. Also, use whatever herbs you prefer for the garnish, be it dills, spring onions, or parsley. They're all great and will add freshness and that summer feel to the dish.
Step-By-Step Instructions
- Peel and cut the cucumber, and put it in a large bowl, where you'll be making the soup. Meanwhile, boil the eggs.
2. Cut radishes and transfer them to the same soup bowl.
3. Grate the eggs once boiled. Add to the bowl along with the mustard and horse-radish.
4. Add kefir and salt, and stir well to combine. Season with salt to taste.
5. Add fresh dills and spring onions for garnish, and enjoy!
Frequently Asked Questions
As you can see from the nutritional facts label below, this soup contains a few carbohydrates, and you can stay within your daily carb limit with this recipe. However, beetroot is generally not considered a keto-friendly vegetable, and it is advised to consume it in small amounts when on keto.
Cold beetroot soup or cold borscht is generally considered a starter and, as such, would be followed by the main dish. Considering this, the soup is great on its own or can be served with fresh baked bread or toast.
Beetroot is rich in iron and folate and is considered a superfood. It's low in calories but high in vitamins and minerals. Beetroot is believed to have a positive impact on blood pressure, athletic capabilities, digestive and heart health, and inflammation.
10-Minute Cold Beet Soup (Cold Borscht)
Ingredients
- 1 l kefir
- 1 long cucumber
- 4 hard-boiled eggs
- 500 g marinated beets
- a small punch of dills
- ½ teaspoon horse-radish
- ½ teaspoon mustard (rather spicy one)
- kosher salt to taste (regular salt can also be used)
- 3 radishes
Instructions
- Peel and cut cucumber and radish, then transfer to a large bowl.Meanwhile, boil the eggs.
- Add the marinated beets and chopped dills to the bowl.
- When the eggs are ready, grate or cut them finely and add to the bowl.
- Add kefir, mustard, horse radish, and salt to taste. Mix thoroughly.And that's it! The soup is ready to be served. Enjoy!
Notes
- Add boiled potatoes for an even more satisfying soup that can be served as a main dish (not adviced if you're on the keto diet).
- Replace kefir with buttermilk, sour cream, and plain yogurt, if needed.
- Skip radish if needed.
- Use your favorite herbs for garnish.
Jazzmin
This cold borscht soup looks stunning! I don't cook with beets much, so I'm really looking forward to trying this! The fresh dill on top sounds tasty, and I like the cucumber radish topping too!
Foodywise Editorial Team
I'm with you on that! I don't cook with beets often either, but, when I do, this is one of my favorites. I hope you'll enjoy it just as I did!
Blair
This turned out perfectly!
Foodywise Editorial Team
I'm so glad! Thanks for sharing 🙂
Diane
I live warm borscht so I'm excited to try this. It looks so good!
Foodywise Editorial Team
Thank you so much! Cold borscht is a different story but just as delicious. 🙂