Chilled Beet Borscht: Classic Cold Soup Recipe

Cold borscht, also known as summer borscht or kholodnyk in Ukrainian, is a chilled beet soup that’s bright, tangy, and incredibly refreshing. Simple to prepare, it’s perfect for warm-weather lunches, light dinners, or elegant appetizer servings.

Summer is made for chilled meals, and a hot-pink soup like this hits the spot: cool, bright, and full of fresh flavor. Variations of cold borscht exist across Eastern Europe; in Ukraine some recipes use a beet broth while others use a yogurt- or kefir-based liquid. This version uses kefir for a creamy, tangy base and plenty of raw vegetables and herbs for texture and freshness.

The finished soup is best served very cold. The kefir balances the natural sweetness of the beets, while cucumbers, radishes, dill, and parsley add crunch and herbaceous lift. Finish bowls with a dollop of yogurt or sour cream, a drizzle of olive oil, extra herbs, and optionally a halved hard-boiled egg for added protein.

[feast_advanced_jump_to]

Cold borscht ingredients

This recipe uses a handful of simple ingredients that layer into lively, balanced flavor.

• Beets: Use red beets for the vivid color and sweet earthiness.
• Radishes: Any color works; they add a peppery crunch.
• Cucumbers: Small Persian cucumbers are ideal, or use English cucumbers if needed.
• Kefir: A drinkable cultured milk similar to thin yogurt; it provides the creamy, tangy base.
• Fresh dill and parsley: Finely chopped and used both in the soup and as garnish.
• Plain yogurt or sour cream: Optional dollop at serving time for extra creaminess.
• Hard-boiled egg: Optional topping for texture and protein.
• Olive oil, kosher salt, freshly ground black pepper: For seasoning and finishing.

How to make cold borscht

Recipe adapted from Budmo! by Anna Voloshyna. The method is straightforward: cook the beets, prepare the vegetables and herbs, combine with kefir, then chill until well cold.

Step 1: Boil the beets

Place the whole beets in a large saucepan and cover with water. Bring to a boil and simmer for 30–40 minutes, until the beets are fork-tender. Drain and set aside to cool.

Step 2: Slice the vegetables and herbs

Slice half of the cucumbers and radishes into thin rounds and the other half into matchsticks. Keep the rounds for garnish and the matchsticks for the soup. Finely chop the dill and parsley.

Step 3: Grate the beets

When the beets are cool enough to handle, peel them and grate them using the large holes of a box grater. A small paring knife helps with peeling if the skins are stubborn.

Step 4: Mix up the cold borscht

Pour the kefir into a large bowl. Add the grated beets, the matchstick cucumbers and radishes, the chopped herbs, salt, and pepper. Stir gently until everything is evenly combined.

Step 5: Chill for at least 30 minutes, then serve

Chill the soup for at least 30 minutes before serving so it’s very cold. For a deeper color and more integrated flavor, refrigerate it overnight. To serve, top each bowl with the thin cucumber and radish rounds, extra dill and parsley, a spoonful of yogurt or sour cream, and a drizzle of olive oil. Add half a hard-boiled egg if desired.

Storage and make ahead

Prepare cold borscht up to one day in advance and store it in an airtight container in the refrigerator for up to 3 days. Do not freeze; kefir and the raw vegetables do not freeze well.

How to serve cold borscht

Serve as a light main course with crusty bread or traditional Ukrainian sides, or offer it as an elegant appetizer in small glasses at summer gatherings. Its vivid color makes it especially attractive for entertaining.

More beet recipes

• Roasted beets with goat cheese and citrus vinaigrette make a bright summer side.
• Pork tenderloin with golden beets pairs roast meat with sweet earthy beets for a satisfying meal.

If you enjoy this recipe, please consider leaving a rating in the recipe card. Sign up for the newsletter for recipes delivered to your inbox and follow the creator on social channels for updates and inspiration.

Recipe