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Cold Borscht with Sour Cream

Cold Borscht with Sour Cream

Cold Borscht with Sour Cream is a refreshing summer soup made with beets, cucumbers, radishes, and a tangy dairy base. It's perfect for hot days and offers a unique flavor profile that combines earthy sweetness with creamy tanginess.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings servings
Course: Appetizer
Cuisine: Eastern European
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 large Fresh Beets, boiled or roasted until tender
  • 1 large English Cucumber, finely diced or grated
  • 6-8 pieces Radishes, thinly sliced or julienned
  • 1 bunch Green Onions, finely chopped
  • 1/2 cup Fresh Dill, chopped, plus extra for garnish
  • 4 cups Kefir or Buttermilk, provides the tangy base
  • 1 cup Sour Cream, for extra richness
  • 2 tablespoons Lemon Juice, adjust for acidity
  • 4 Hard-Boiled Eggs, sliced for serving
  • Salt and Pepper, to taste

Method
 

  1. Wash and trim the tops of the beets, then boil in a large pot of water until tender, about 40 to 60 minutes.
  2. Once cooled, peel the beets and grate them into a large mixing bowl.
  3. Dice the cucumber and radishes, and chop the green onions and dill finely. Add to the bowl with the grated beets.
  4. Pour the kefir or buttermilk over the vegetables, add the sour cream, and stir until the mixture is a uniform pink color.
  5. Adjust the consistency with cold water or beet cooking liquid if needed, then add lemon juice, salt, and pepper to taste.
  6. Cover and refrigerate for at least two hours, ideally overnight.
  7. Boil and peel the eggs, then slice for serving.
  8. Ladle the soup into chilled bowls, top with egg slices and extra dill, and serve.

Notes

Use fresh dill for the best flavor. Chill serving bowls for an icy experience. Store leftovers in an airtight container for up to 3-4 days.