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Cool and Creamy Beet Borscht

Beet Borscht

I love beets. I know they may seem intimidating to prepare but, honestly, they couldn’t be easier to work with.

They’re easy to roast and delicious in so many recipes.  Beautiful,  earthy and sweet, I often add them into a green salad topped with goat cheese and chopped pecans or warm with orange slices and dill. If you buy beets with the greens still attached, save the greens! They are wonderful sauteed in a bit of oil with some fresh garlic, salt and pepper.

But my favorite and most beautiful way of eating beets is in this luscious, fuschia, dill infused lemony beet borscht.  Most people think of borscht as a hot winter soup rich with beef and cabbage and indeed, it is. This is the light, cold and summery version. The best part of this soup is no cooking other than the beets. Enjoy!

Beet Borscht

Cold soup perfection.  Top with sour cream and fresh dill.

 Creamy Beet Borscht – Cold

Serves 6

  • 12 – 16 ounces cooked, organic beets
  • 12 ounces organic chicken or beef stock, or, to keep it vegetarian, use vegetable stock
  • Zest of one lemon
  • Juice of one lemon
  • 4 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 scallions, chopped
  • 2 cups organic, full fat sour cream or plain yogurt or one cup of each
  • Additional sour cream and chopped chives for garnish

  • To cook the beets, preheat oven to 375 degrees F. Wash and trim beets. Leave the root intact and leave about 2 inches of stem so the beets don’t bleed during cooking. Coat lightly with oil. Wrap beets in foil and place on a baking sheet and roast in the oven until cooked through, approximately 45 to 60 minutes or until easily pierced with a sharp knife. Or, place clean beets in boiling water and boil about 30 minutes or so until pierced easily with a sharp knife. Remove from the oven, let cool for 10 minutes, and then peel.

  1. Put the cooked beets and the chicken or beef stock in the bowl of a food processor.  Blend until the big chunks are gone.
  2. Add the lemon zest and juice, dill, salt and pepper and scallions. Blend until smooth.
  3. Pour into a big bowl.
  4. Thoroughly mix in the sour cream or yogurt and chill in refrigerator until very cold.
  5. Taste for seasoning.  It will be delightfully lemony and fresh!
  6. Serve topped with a spoonful of sour cream and more chopped fresh dill.

Kate’s Tips

  • When peeling the beets, you might want to wear rubber gloves.  Beets will stain your skin and you don’t want to look like lady MacBeth!
  • I use chicken stock because it’s lighter but use whichever you prefer.

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