This luxuriously creamy chilled summer borscht beetroot soup is perfect for a summer supper party or even a picnic. Pretty as a picture and cool as the proverbial cucumber.
Chilled Summer Borscht Beetroot Soup
I love chilled soups in summer and love trying out different flavours. This classic Borscht is one of my all-time favourites.
I’m a bit of a beetroot fan and love using beetroot in everything from salads to chutneys. So a classic soup recipe just has to be shared.
You also have to admit that it really is rather pretty, pink soup just has summer written all over it!
What is borscht?
Borscht is a beetroot-based soup that is extremely popular in Eastern and Middle European countries especially the Ukraine, Polland and Russia. The soup is a deep red colour and usually served with sour cream.
Borscht – Hot or Cold?
You can of course serve your Borscht hot as well as chilled, the choice is yours. However, this recipe for me is always best served chilled, like the nicest martini I guess.
Here are some other delightful chilled soups you might like to try;
Chilled cream of asparagus soup with almonds and thyme
Chilled prawn and cucumber soup
No cooking involved!
This is a case of good quality ingredients doing the work for you, as to be honest all you are going to be doing is whizzing everything together in your food processor then letting the fridge do the rest.
So hit the shops, or better still the nearest farmer’s market and buy in those veggies to make this delightful Borscht.
Ingredients for borscht
Cooked beetroot (make sure you buy plain beetroot and not the packaged cooked beetroot that already has vinegar added)
You will also need savoy cabbage, spring onions, garlic, celery, grated ginger, prepared horseradish from a jar, vegetable stock, sour cream, cider vinegar, and seasoning and ground nutmeg.
I know that sounds like a lot of ingredients but since you don’t actually have to do much with them it is still a super easy recipe.
Instead of buying prepared beetroot simply bake your own. Wash the fresh beetroots and dry them, rub them with olive oil and wrap in foil.
Now bake at 200C for about 20 minutes. Remove from oven and allow to cool before removing the skins from the tender cooked beets.
Please wear plastic gloves for this task or you will look like you have commited some sort of hidious murder which will do you no favours should anyone come to the door.
How to make chilled borscht
Now, this is just so, so simple.
Whizz it all up in that food processor and then set it aside in the fridge for at least two hours to let all those amazing flavours dance together.
That’s it folks!
How to serve chilled borscht soup
Serve with some diced cucumber, a spoonful of plain yogurt, and a few tiny cubes of beetroot and snips of chives for a pretty finishing touch.
Use small glass bowls or pretty glasses if you have them for serving this deliciously pink chilled soup.
Borscht, a vegetarian feast in a bowl.
Can you freeze borscht?
Yes, simply pack the chilled soup into freezer-bags, label, and freeze for up to 3 months.
Looking for more beautiful beetroot recipes to try? Then check these out before you go;
Greek fried beetroot with breadcrumbs
Sardines with beetroot and blueberry salsa
Simple beetroot salad with orange and feta
Super healthy beetroot and apple smoothie
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Chilled summer borscht beetroot soup
- 300 g beetroot cooked
- 150 g savoy cabbage chopped
- 3 spring onions chopped
- 1 clove garlic minced
- 1 stalk celery chopped
- 1/2 tsp ginger grated
- 1/2 tsp horseradish from a jar
- 750 ml vegetable stock
- 100 ml sour cream
- 1/2 tsp cider vinegar
- 1 pinch ground nutmeg
- salt and pepper to taste
- Whizz all ingredients together in food processor till smooth then cover with clingfilm and chill well in fridge for at least 2 hours to allow the flavours to develop
- Serve with diced beetroot, cucumber, a teaspoon of yogurt and a few snips of chives
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