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Chilled Beet Soup (Cold Borscht)


Cold Borscht

Chilled Beet Soup

Photo © Molly Watson
Sweet, earthy spring beets become a refreshing chilled soup in this easy, flexible recipe. Serve it pureed smooth or leave it with pieces of grated beets floating in the sweet, red broth.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


  • 1 medium onion, finely chopped
  • 1 tsp. salt, plus more to taste
  • 6 cups fat-free chicken or vegetable broth
  • 4 medium beets, peeled and shredded on a large-hole grater
  • Freshly ground black pepper
  • Yogurt, sour cream, or crème fraîche (optional)
  • Dill or chervil (optional)


  1. In a large pot over medium heat, cook onion and salt with 1/4 cup broth until onions are soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  2. Add remaining chicken broth and beets and bring to a boil. Reduce heat to simmer and cook until beets are very tender, about 15 minutes.
  3. Optional: For a creamy soup, whirl soup in a blender or food processor or with a hand-held/immersion blender until smooth.
  4. Add salt and pepper to taste. Serve hot or chilled and garnish with yogurt, sour cream, creme fraiche and/or herbs, if you like.

Makes 6 servings Chilled Beet Soup.

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Cold Beet Soup
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