Cold Russian Borscht

Cold Russian Borscht


"Can you say 'Delicious?'"


2 h 20 m servings 107 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  • Prep

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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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  1. 11 Ratings


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.

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...

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!

I'm not sure what Borscht is suppose to taste like, I had never even heard of it before I saw this recipe. I was just looking for something new to make. I followed the recipe with out any chan...

I LOVE this recipe! I make the following changes: 1) I peel the beets first and dice each beet into 6-8 pieces. This releases more flavor into the liquid as it boils due to increased beet surfac...

This was the first time I've tried Borscht what an amazing flavor and this recipe made it so simple to make. I cook for 20 to 25 people daily everyone enjoyed it.

Very favorable dish, however we had to use a blender to puree the borscht after cooking, because it was not the desired consistency. Also, it came out a bit too thin...perhaps next time cut back...

It is great! The best part is that it is a great smoothie. I'm thinking of adding some yogurt next time. I'm drinking it as it is, for lunch tomorrow! It was a great soup, with some pita ...

First time making borscht, I did substitute the red wine vinegar with Apple cider vinegar, added galling salt, and a can of potatoes pureed and mixed in to thicken it, because after making it,...