An easy recipe for cold borscht. Can you say mouthwatering?
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
Ingredients
- 4 medium beets
- 4 cups beef broth
- 1 onion, chopped
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cucumber – peeled, seeded, and diced
- ½ cup sour cream
Instructions
- Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.
- 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 the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
- Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 306 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Love it! It was like my mother-in-law used to make, and I have been looking for a recipe like her’s as it was never written down. I added some beef as well and served it hot with malt vinegar and sour cream.
Excellent! I puréed it after it cooled. Loved it with the crunch of the cucumbers and the creaminess of the sour cream.
Great recipe, but I changed it up a bit based on what I had in the kitchen. I peeled the beets before boiling, saved the water, and then put all the ingredients into the blender. I added a little bit of lemon juice. I put it all back into the pot to simmer and added about a cup of heavy cream. I garnished with cucumbers and fresh dill. Great flavor. I left off a star because I didnt wind up following the recipe to a T, however, it was great recipe to start from and it was really inspiring. I didnt change it much.
I’m *trilled* with this recipe! A polish woman I knew made the most wonderful borscht, and this is just about it! I’m happy beyond words! Changes I made to match her recipe: no onion, no pepper, apple cider vinegar instead of red wine vinegar, and I strained the final soup. (Her’s was served as a broth.) I remember her pressing the heck out of the beets in the strainer to get every last drop of juice, so I did the same. The proportions in the recipe are spot on, and it tastes great. I have to admit, I don’t even add the sour cream. It’s great on it’s own.
We loved it. I put it in a blender, though. Much better with tiny pieces 🙂
Excellent mix of flavors and was loved even by beet haters!
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 on the amount of broth in the recipe.
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 bread stripa….perfection.
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, it was pretty watery. But over all I absolutely love it!
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.
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 surface area. 2) I use a blender/food processor to puree the beets after they have cooled. 3) I add the diced cucumber to be blended into the chilled soup. 4) I add 1/2 cup of sour cream and 1/2 cup of unflavored yogurt to blender to combine everything smoothly.
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 changes so I assume it turned out correctly. However, I found it almost completely tasteless. I will probably not make this again.
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 also added cooked ground (minced) steak which i lined the bottom of my bowl with and poured the delicious hot pureed soup on top. The dollop of sour cream was lovely and i swirled it in each bowl before serving for presentation purposes. This is not only great chilled but also quite delicious hot… great recipe!
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.