Refreshing Cold Borscht (Cold Beetroot Soup with Kefir)

This vibrant, chilled borscht has become my summer staple, appearing on my table at least once a week during the warm months. I’ve perfected this Eastern European classic into a refreshing, creamy delight that combines earthy beets, crisp cucumbers, and tangy kefir into a symphony of flavors that dance on your tongue. What I love most about this recipe is how it transforms simple ingredients into a sophisticated dish that’s both nourishing and cooling.

Perfect Timing

Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6-8

Ingredients

Fresh Vegetables and Herbs

• 2 medium beets, boiled and peeled (about 250g / 8.8 oz)
• 4 fresh cucumbers (about 400g / 14 oz)
• 1 bunch green onions (about 50g / 1.8 oz)
• 1 bunch fresh dill (about 30g / 1 oz)

Protein and Dairy

• 3 large eggs, hard-boiled
• 900ml (3¾ cups) kefir or natural yogurt
• 300ml (1¼ cups) sparkling mineral water

Seasonings

• 2 tablespoons fresh lemon juice
• 1-2 tablespoons mild American mustard
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• Extra dill for garnish

Step-by-Step Instructions

Preparing the Base

1. Start with pre-boiled, cooled beets (can be prepared a day ahead).
2. Using protective gloves to prevent staining, grate the beets on a medium grater into a large bowl.
3. Immediately toss with lemon juice to preserve the vibrant color and add brightness.

Preparing the Vegetables

1. Wash cucumbers thoroughly and grate them using the large holes of a box grater.
2. Finely chop the green onions, both white and green parts.
3. Remove dill fronds from stems and finely chop.
4. Place dill in a mortar, add a pinch of salt, and gently pound to release the oils and flavor.

Preparing the Eggs

1. Peel the hard-boiled eggs.
2. Grate them using the large holes of a box grater or finely chop.

Assembling the Soup

1. In a large serving bowl, combine grated beets, cucumbers, and eggs.
2. Add chopped green onions and crushed dill.
3. Pour in the cold kefir or yogurt, stirring gently to combine.
4. Add the sparkling mineral water gradually, stirring to achieve desired consistency.
5. Season with American mustard, salt, and pepper.
6. Mix thoroughly but gently to maintain the texture of the vegetables.

Final Touches

1. Taste and adjust seasonings if needed.
2. Cover and refrigerate for at least 2 hours or overnight.
3. Before serving, stir gently and adjust consistency with additional mineral water if needed.
4. Garnish with fresh dill sprigs.

Pro Tips

• Choose young, firm beets for the sweetest flavor.
• Persian or English cucumbers work best as they have fewer seeds.
• Always use fresh herbs for the most vibrant flavor.
• The soup thickens as it chills, so you may need to thin it before serving.

Storage and Make-Ahead

This soup keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day of melding together.

Nutrition Information

Per serving (1/6 of recipe):

• Calories: 165
• Protein: 8g
• Carbohydrates: 18g
• Fiber: 3g
• Fat: 7g
• Calcium: 15% DV
• Iron: 8% DV
• Vitamin C: 35% DV
• Potassium: 12% DV

This nutrient-rich soup is an excellent source of probiotics from the kefir, vitamins from the vegetables, and protein from the eggs, making it a complete and balanced meal.

Cultural Notes and Variations

This refreshing soup has roots in Eastern European cuisine, where it’s known by various names including chlodnik and cold borscht. While traditional recipes vary by region, this version has been adapted for modern tastes while maintaining its authentic character.

Try these variations:

• Add radishes for extra crunch and peppery flavor
• Substitute buttermilk for part of the kefir
• Include finely chopped fresh cucumber for garnish
• Add a dollop of sour cream when serving

Perfect for hot summer days, this cold borscht has become a beloved weekly tradition in my kitchen, offering both refreshment and nourishment in every spoonful.