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Iced Borscht

Quick Iced Borscht from The New York Times Cookbook, by Craig Claiborne
Course: Soup
Author: Cynthia


  • 1 cup cooked or roasted beets 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 boiled potato
  • 8 ounces chicken or vegetable stock
  • 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.


  • Put the beet, onions, lemon juice and 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.