This spicy cold borscht is hot-weather comfort food — beets, tomato purée, and lemon brightened with Tabasco, served icy-cold with a spoonful of sour cream. It is a make-ahead soup by design; the chilling is part of the cooking.
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 (31.7 oz), or two 16-ounce / 450g (15.9 oz) cans of beets
• 1 cup / 240ml reserved beet cooking liquid
• 1 ½ cups / 360ml (12.2 fl oz) tomato purée
• ¼ cup / 60ml (2 fl oz) fresh lemon juice, from about 2 lemons
• 1 tsp (5 ml) Tabasco or hot sauce, or to taste
• 1 small onion, finely minced
• Salt to taste
• Freshly ground black pepper to taste
• 1 cup / 240g (8.5 oz) 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 (240 ml) 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 (240 ml) 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 (240 ml) 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 (240 ml)
• 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.
More Recipes You’ll Love
- Spiced Creamed Spinach MALAI SAK
- Maharashtrian Gobi Tamatar Sabzi (Spicy Cauliflower with Braised Tomato)
- Lemon Basil Tofu
Spicy Cold Borscht
Ingredients
Method
- 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 (240 ml) of the liquid, then skip to step 3.
- 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 (240 ml) of the vibrant cooking liquid.
- Set the beets aside until they are cool enough to handle, then peel the skins off.
- Blend the Soup: Coarsely chop the cooked (or canned) beets and add them to a high-speed blender or food processor.
- Add 1 cup (240 ml) 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.
- 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.
- 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.
- Don't discard the beet greens!
- Sauté them with garlic and a splash of lemon juice for a delicious, zero-waste side dish.
