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Home » Super Soups » Chilled Summer Borscht Beetroot Soup

Chilled Summer Borscht Beetroot Soup

By Karon Grieve Leave a Comment

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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

Chilled Summer Borscht Beetroot Soup

I love chilled soups in summer and love trying out different floavours. 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.

row of 6 glasses of chilled soup

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.

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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

Cream of nasturtium 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.

top down shot of two bowls

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.

Beetroot tips

Instead of buying prepared beetroot simply bake your own. Wash the fresh beetroots and dry them, rub 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.

side view of glasses of borscht

How to make chilled borscht

Now this is just so, so simple.

Whizz it all up in that food processor and then set 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.

two glass bowls of borscht

Can you freeze borscht?

Yes, simply pack the chilled soup into freezer-bags, label and freeze for up to 3 months.

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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

Spiced pickled beetroot

Greek beetroot tzatziki dip

Simple beetroot salad with orange and feta

The best beetroot chutney

Super healthy beetroot and apple smoothie

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chilled borscht pin image

Finally, if you do try this chilled summer borscht beetroot soup recipe don’t forget to leave a comment/rating below. I love to hear from readers and respond to everyone as soon as I can. Want more Larder Love? Then follow me on Facebook, Instagram and Pinterest and sign up for my newsletter too.

chilled summer borscht beetroot soup

Chilled summer borscht beetroot soup

Karon
This super simple recipe for chilled Borscht is perfect for summer parties and picnics
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Prep Time 10 mins
Total Time 10 mins
Course Soup
Cuisine Russian

Ingredients
 

  • 300 g cooked beetroot
  • 150 g chopped savoy cabbage
  • 3 spring onions chopped
  • 1 clove garlic minced
  • 1 stalk celery chopped
  • 1/2 tsp grated fresh ginger
  • 1/2 tsp prepared horseradish from jar
  • 3/4 litre vegetable stock
  • 100 ml sour cream
  • 1/2 tsp cider vinegar
  • pinch of ground nutmeg
  • salt and pepper to taste
  • Diced cucumber beetroot, dill and yogurt to serve

Instructions
 

  • 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
Keyword beetroot
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Filed Under: ALL RECIPES, Super Soups, Vegetarian Recipes

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