Cold Russian Borscht

4.4
(18)
15 Reviews
3 Photos

A simple cold borscht recipe. Can you say delicious?

Submitted by G
Updated on September 8, 2022
3
Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
1 hr
Total Time:
2 hrs 20 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 4 medium beets

  • 4 cups beef broth

  • 1 onion, chopped

  • 2 tablespoons red wine vinegar

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 cucumber - peeled, seeded, and diced

  • ½ cup sour cream

Directions

  1. Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.

  2. Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.

  3. Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

27 home cooks made it!

Nutrition Facts (per serving)

107 Calories
5g Fat
12g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 107
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 8mg 3%
Sodium 306mg 13%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 9%
Total Sugars 7g
Protein 5g 9%
Vitamin C 15mg 17%
Calcium 52mg 4%
Iron 1mg 6%
Potassium 389mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.