Cold Borscht

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Chilled summer soups are a great way to cool off from the heat while also enjoying a delicious meal.

Iced Borscht with Cucumber, Dill, and Chives
Iced Borscht with cucumber, dill and chives

One of my dad’s favorite chilled summer soups was Iced Borscht, a chilled beet soup. I started making it for him in the early 80’s, from Martha Stewart’s first cookbook, Entertaining.

Chilled summer soups are a great way to cool off from the heat while also enjoying a delicious meal. Get the recipe for an iced borscht (beet soup) | WhatAGirlEats.com

For a summer party, all three of these international soups would be great on a soup bar. Put out bowls of avocado, cheese and onions to top the Spanish Gazpacho, chives and bacon for the French Vichysoisse, and diced cucumber, potato and dill for the Russian Borscht. Click here for a One Minute Food Byte Video on how to garnish soups.

I hope you enjoy all of these chilled summer soups!

Iced Borscht

Iced Borscht

Cynthia
Quick Iced Borscht from The New York Times Cookbook, by Craig Claiborne
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Soup
Cuisine Russian
Servings 4 servings
Calories 197 kcal

Ingredients
  

  • 1 cup beets cooked, and sliced. About 3 large.
  • 1/2 small onion chopped
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 Tablespoons lemon juice
  • 1 medium potato boiled until tender, then cut into chunks
  • 8 ounces chicken stock or vegetable
  • 1 cup sour cream
  • 1 cup cracked ice
  • Additional sour cream half and half or broth to thin soup if necessary.
  • Garnish with fresh chopped dill chives and a swirl of cream.

Instructions
 

  • Put the beet, onions, lemon juice and cooked potato into a food processor or blender and coarsely chop.
  • With the motor running, add the chicken stock and sour cream.
  • Add the ice and blend until smooth. Add additional sour cream, half and half or broth to thin if necessary.
  • Season to taste with salt and fresh black pepper.
  • Serve in chilled bowls or goblets, garnish with cream or sour cream.

Nutrition

Serving: 1servingCalories: 197kcalCarbohydrates: 19gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 711mgPotassium: 494mgFiber: 2gSugar: 6gVitamin A: 373IUVitamin C: 17mgCalcium: 76mgIron: 1mg
Tried this recipe?Let us know how it was!

 

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4 Comments

  1. Ok. Now I must have soup for lunch! 🙂

    I’ve actually never had beets in a soup before so this will be a nice cooking opportunity.

    1. Oh, Battr! I love soup….you might want to try Gazpacho too…Great use of garden tomatoes. I don’t just have chilled soups at lunch, we have them in the evening when it’s too hot to cook!

5 from 1 vote (1 rating without comment)

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