Cold Borscht (Ukrainian Summer Soup)
ID: 8c9cba56...
A refreshing, vibrant Ukrainian summer soup made with a sweet and tangy beetroot broth, loaded with tender boiled potatoes and carrots, and topped with crunchy cucumbers, radishes, hard-boiled eggs, sour cream, and dill.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Wrap beets in foil and roast at 350°F (180°C) for 1 hour. → Simmer diced carrots and potatoes in water with peppercorns, bay leaf, and salt for 20 minutes. → Cool, peel, and grate the roasted beets, then add them to the soup pot. → Season the soup with sugar, lemon juice, and salt, then chill in the refrigerator overnight. → Serve cold topped with fresh cucumbers, radishes, hard-boiled eggs, sour cream, scallions, and dill.
Cooking Steps
Brief Cooking Order
Wrap beets in foil and roast at 350°F (180°C) for 1 hour. → Simmer diced carrots and potatoes in water with peppercorns, bay leaf, and salt for 20 minutes. → Cool, peel, and grate the roasted beets, then add them to the soup pot. → Season the soup with sugar, lemon juice, and salt, then chill in the refrigerator overnight. → Serve cold topped with fresh cucumbers, radishes, hard-boiled eggs, sour cream, scallions, and dill.
Introduction
A refreshing, vibrant Ukrainian summer soup made with a sweet and tangy beetroot broth, loaded with tender boiled potatoes and carrots, and topped with crunchy cucumbers, radishes, hard-boiled eggs, sour cream, and dill.
Step 1
Preheat the oven to 350°F (180°C). Trim the top and bottom of the beets, scrub them clean under running water, wrap them securely in aluminum foil, and bake on a baking sheet for about 1 hour until tender.
Step 2
While the beets roast, peel and dice the carrots. Peel and dice the potatoes into bite-sized pieces.
Step 3
Add the diced potatoes and carrots into a large pot and pour in 4 quarts of water.
Step 4
Add 1 tsp of whole black peppercorns, 1 bay leaf, and a generous amount of salt. Stir the mixture, cover with a lid, and bring to a boil over high heat.
Step 5
Once boiling, uncover the pot, reduce the heat to a gentle simmer, and cook for about 20 minutes until the vegetables (especially the potatoes) are completely tender.
Ingredients List
Important Notes
Make this soup a day ahead so that it has ample time to chill thoroughly in the refrigerator overnight.
The balance of sugar and lemon juice should subtly enhance the natural sweetness of the beets, not overpower it like a gazpacho.
Using whole black peppercorns adds a soft, mild peppery bite once boiled, but you can omit them if cooking for people with sensitive palates.
Mixing all the toppings together directly into the cold soup bowl creates the signature creamy texture and layers of crunch.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...