10-minute Cold Beet Soup

Name: 10-Minute Cold Beet Soup (Cold Borscht)
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 1 l kefir; 1 long cucumber; 4 hard-boiled eggs; 500 g marinated beets; a small punch of dills; 1/2 tsp horse-radish; 1/2 tsp mustard ((rather spicy one)); kosher salt to taste ((regular salt can also be used)); 3 radishes

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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.

A bowl with beet soup on a green table with vegetables and a terrine in the background.

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.

Pink soup with fresh herbs on top in a white bowl.

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.

A round bowl with cut vegetables in it, radishes and dills in the background.

4. Add kefir and salt, and stir well to combine. Season with salt to taste.

A round bowl with red beet soup in it, radishes in the background.

5. Add fresh dills and spring onions for garnish, and enjoy!

Frequently Asked Questions

Is the cold beetroot soup keto-friendly?

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.

What to serve with cold borscht?

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.

Why is beetroot good for your health?

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.