Cold Russian Borscht

Cold Russian Borscht

7
GXO 0

"Can you say 'Delicious?'"

Ingredients 2 h 20 m {{adjustedServings}} servings 107 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
  2. Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
  3. Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
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Reviews 7

  1. 9 Ratings

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LISADOUGLAS
8/9/2007

This was my first time to even cook a beet. It turned out great! I went exactly by the recipe and would not change a thing.

BeccaT
4/1/2008

This was easy and simple... I modified it by buying cooked beetroot in my Tesco produce section and then just softened the onions with the beef broth. Then I just blended it all in my blender. I also added cooked ground (minced) steak which i lined the bottom of my bowl with and poured the delicious hot pureed soup on top. The dollop of sour cream was lovely and i swirled it in each bowl before serving for presentation purposes. This is not only great chilled but also quite delicious hot... great recipe!

LELEGG
8/19/2009

Made this for a party and got rave reviews. I loved that it is a very simple recipe so you can really taste the beets. The amount of red wine vinegar is perfect!