Print

Summer Borscht

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and vibrant chilled beet soup, Summer Borscht is light, tangy, and perfect for warm weather. Made with beets, cucumbers, dill, and vegan sour cream, it’s a cooling dish that highlights seasonal produce.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 2-3 hours (including chilling)
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Boiling & Chilling
  • Cuisine: Eastern European
  • Diet: Vegan

Ingredients

3 medium sized beets, scrubbed with tops and bottoms trimmed

3 cups water (or enough to cover the beets in a pot)

1 tbsp vinegar

1 tbsp lemon juice

1 tsp salt, plus more to taste

1/2 cup cucumbers, sliced into coins then cut into strips

1/4 cup freshly chopped dill

3 sprigs of green onion, chopped (both white and green parts)

1/3 cup vegan sour cream

Instructions

  1. Place trimmed and scrubbed beets into a pot with water. Boil for 30–40 minutes until fork tender.
  2. Remove beets with a slotted spoon. Strain and reserve the cooking liquid.
  3. Add vinegar, lemon juice, and salt to the cooking liquid, then refrigerate until chilled.
  4. Rinse beets under cold water and peel by rubbing or using a paring knife. Allow to cool.
  5. Slice cucumbers, chop dill and green onions.
  6. Grate the cooled beets using a cheese grater. Refrigerate until chilled.
  7. Once everything is cold (about 1–2 hours), combine beets, cucumbers, onions, dill, reserved cooking liquid, and vegan sour cream in a bowl. Stir to combine and serve chilled.

Notes

  • Best served cold and can be made ahead of time.
  • Store in the refrigerator in an airtight container for up to 3 days.
  • Do not freeze as cucumbers and sour cream may change texture.
  • For a traditional version, use regular sour cream instead of vegan.
  • Add radishes, beans, or alternative herbs for variation.

Nutrition

Find it online: https://cheftinaskitchen.com/summer-borscht/