Cold borscht, also known as Chlodnik in Polish cuisine or Svekolnik in Russian, is a vibrant pink soup made from beets and served chilled. It’s tangy, slightly sweet, and light — perfect for hot weather. This version includes yogurt or kefir for creaminess, along with cucumbers, radishes, and herbs for crunch and freshness. This recipe serves 4.
Ingredients
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3 medium beets, peeled and grated or diced
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2 cups water
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1 tablespoon vinegar or lemon juice
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1 cup plain yogurt, kefir, or buttermilk (cold)
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½ cup cucumber, finely chopped
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½ cup radishes, thinly sliced or chopped
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2 boiled eggs, halved (for serving)
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2 tablespoons fresh dill, chopped
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Salt and pepper, to taste
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Optional: green onion or chives, chopped
Instructions
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Cook the Beets
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Place the grated or chopped beets in a saucepan with water and a pinch of salt. Bring to a boil, then simmer for 10–15 minutes until tender.
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Remove from heat, stir in vinegar or lemon juice, and let it cool completely. Refrigerate for at least 1 hour until fully cold.
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Assemble the Soup
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Once the beet mixture is cold, stir in the yogurt or kefir until smooth and creamy.
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Add chopped cucumber, radishes, dill, and green onions if using.
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Taste and season with salt and pepper.
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Serve
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Pour into bowls and top each serving with half a boiled egg.
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Garnish with more dill or a swirl of yogurt.
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Serving
Serve cold with crusty rye bread or boiled potatoes on the side.
Storing
Keeps well in the fridge for 2–3 days. Stir before serving each time.
Cold borscht is a colorful, cooling soup that’s light but full of character.
