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Chilled summer borscht beetroot soup

This super simple recipe for chilled Borscht is perfect for summer parties and picnics
Prep Time10 mins
Total Time10 mins
Course: Soup
Cuisine: Russian
Keyword: beetroot
Author: Karon Grieve


  • 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


  • 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