When summer arrives, so does the craving for something cool, refreshing, and utterly vibrant. Enter my absolute favorite Spicy Cold Borscht! This isn’t your average beet soup; it’s a silky-smooth, ruby-red delight with a surprising kick of spice that cuts through the heat of the day. Finished with a dollop of cool sour cream, it’s the elegant, easy-to-make soup my husband and I look forward to all year. While this recipe generously serves six as a starter, I’ll confess—in our house, it’s a cherished meal for two!
Ingredients
• 8 medium beets, about 2 lbs / 900g, or two 16-ounce / 450g cans of beets
• 1 cup / 240ml reserved beet cooking liquid
• 1 ½ cups / 360ml tomato purée
• ¼ cup / 60ml fresh lemon juice, from about 2 lemons
• 1 tsp Tabasco or hot sauce, or to taste
• 1 small onion, finely minced
• Salt to taste
• Freshly ground black pepper to taste
• 1 cup / 240g sour cream, for serving
• Fresh parsley, minced, for garnish
Instructions
1. Prepare the Beets: If using fresh beets, trim the greens, leaving about 1 inch of the stem attached to prevent bleeding. Scrub the beets thoroughly under cold water. If using canned beets, drain them but be sure to reserve 1 cup of the liquid, then skip to step 3.
2. Cook the Beets: Place the fresh beets in a large pot and cover with water. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until they are tender when pierced with a knife. Drain the beets, reserving at least 1 cup of the vibrant cooking liquid. Set the beets aside until they are cool enough to handle, then peel the skins off.
3. Blend the Soup: Coarsely chop the cooked (or canned) beets and add them to a high-speed blender or food processor. Add 1 cup of the reserved beet liquid, tomato purée, lemon juice, Tabasco, and minced onion. Blend until completely smooth. If the soup is too thick for your liking, add a little more of the reserved beet liquid until you reach the desired consistency.
4. Chill and Season: Pour the blended soup into a large bowl or pitcher. Season with salt and pepper to taste. Cover and chill in the refrigerator for at least 4 hours, or until very cold. For an extra refreshing touch, chill your serving bowls as well.
5. Serve: Once chilled, give the borscht a final taste and adjust seasoning if needed. Ladle into chilled bowls, top each with a generous dollop of sour cream, and garnish with fresh minced parsley.
Nutritional Information
• Serving Size: 1 cup
• Calories: 150 kcal
• Carbohydrates: 20g
• Protein: 3g
• Fat: 7g
• Sodium: 350mg
• Fiber: 4g
• Sugar: 14g
Pro Tips
• For the smoothest texture, strain the blended soup through a fine-mesh sieve before chilling.
• This borscht is even better the next day! Making it ahead allows the flavors to meld and deepen.
• Don’t discard the beet greens! Sauté them with garlic and a splash of lemon juice for a delicious, zero-waste side dish.
FAQ
Q: Can I make this spicy cold borscht vegan
A: Absolutely! To make this borscht vegan, simply substitute the sour cream with a plant-based alternative. A dollop of unsweetened vegan sour cream, cashew cream, or a thick coconut yogurt works beautifully as a cooling garnish.
Q: How long can I store this vegetarian borscht in the fridge
A: This cold borscht stores wonderfully. Keep it in an airtight container in the refrigerator for up to 4-5 days. The flavors actually deepen and become even more delicious after a day or two, making it perfect for meal prep.
Q: How can I add more protein to this cold beet soup
A: To make this a more protein-rich meal, you can serve it with a side of crusty bread and a hard-boiled egg (if not vegan). You could also blend in a half-cup of soft tofu for a creamier texture and a protein boost without altering the flavor significantly.
