Borscht originated in Eastern Europe as a humble beet stew and gradually evolved across regions and seasons. The cold version became a beloved Ukrainian summer staple, celebrated for its bright flavor and beautiful presentation.
Also known as summer borscht, this refreshing soup is a seasonal twist on Ukraine’s most iconic dish. It’s creamy, tangy, and vibrant, offering just the right balance of flavor and freshness.
At Veselka, we’ve been perfecting cold borscht for decades. Today, we’re excited to share our cold borscht recipe behind its distinctive flavor.
5 Types Of Ukrainian Borscht
- Red borscht is perhaps the most iconic, slow-simmered with beets, beef, and cabbage. It’s hearty, soulful, and meant for sharing on chilly days, with a swirl of sour cream on top.
- Vegetarian / Vegan borscht skips the meat and dairy but keeps the essence of borscht. With rich, vegetable broth and a rainbow of fresh produce, it honors tradition while welcoming every kind of diner to the table.
- Cold borscht is a summer staple. Chilled, creamy, and vibrant pink from fresh beets. It’s a refreshing dish that brings families together around breezy patios and picnic tables.
- White borscht is built on a base of fermented rye flour. Its tangy, old-world flavor harks back to rustic village kitchens and time-honored techniques passed from baba to granddaughter.
- Sorrel borscht is a zesty, green version made with tart sorrel leaves. Light and lemony, it tastes like sunshine breaking through the last frost.
From bold and brothy to chilled and creamy, Ukrainian borscht is as diverse as the seasons and just as memorable.
How To Make Cold Borscht (Summer Borscht)
Prepare Ingredients
- 1 lb (about 3) fresh beets (scrubbed thoroughly, not peeled)
- 1/2 cup half-and-half
- 1 cup buttermilk
- 1 tablespoon sugar
- 2 teaspoons white vinegar
- 4 large eggs, hard-boiled
- 2 tablespoons fresh dill, chopped
- 1 small cucumber, peeled and diced
It all begins with "beet water," extracted by simmering chopped beets for hours. This deep red elixir forms the soul of the soup.
Step-by-Step Guide to Making Cold Borscht
- Start by preparing the “beet water.” Roughly chop the beets and place them in a stockpot. Pour in enough water to cover the beets, at least 8 cups.
- Bring the pot to a boil over high heat, then reduce to a low simmer. Let it cook uncovered (or partially covered if the liquid is reducing too quickly) for about 2 hours. The beets should be very soft, and the water a deep, vibrant red.
- Strain the beet mixture, pressing the solids against the strainer to extract as much liquid as possible. Set aside 3 cups of this beet water to cool completely. You can discard the beet pulp or save it for another recipe, like beet salad.
- Once cooled, whisk the beet water together with half-and-half and buttermilk. Stir in the sugar and vinegar until fully dissolved and combined. Refrigerate until ready to serve.
- Peel and dice the hard-boiled eggs as small or as large as you like.
- To serve, divide the chilled soup into bowls and top each with eggs, diced cucumber, and a sprinkle of fresh dill.
Nutritional Information
Cold borscht is as nourishing as it is delicious. Beets are high in antioxidants and fiber. Buttermilk promotes gut health. This soup can be adapted for vegetarian or vegan diets with ease.
What To Serve With Cold Borscht (Summer Borscht)
For a complete Veselka-style summer meal, pair your borscht with:
- 1. Bread
- A classic companion to borscht is challah or rye bread. For more crunch, garlic toast offers a crispy texture and a rich, savory aroma with notes of roasted garlic and butter.
- 2. Kielbasa Ring
- Kielbasa brings a smoky, savory depth that complements the sweetness of beets. Served sliced alongside or in the soup, it adds bold flavor and satisfying texture.
- 3. Dill Pickles or Sauerkraut
- Dill pickles or sauerkraut are a great match for borscht. Their tangy, sour flavor adds brightness and helps balance the rich soup. They refresh your taste buds between bites and bring a nice contrast in flavor and texture.
- 4. Pierogi
- Pierogi, filled with cheese or potato, are a comforting match for borscht. Soft and buttery, they soak up flavor and add heartiness to the meal.
- 5. Potato Pancakes (Latkes)
- Crispy on the outside and tender inside, potato pancakes offer a satisfying contrast to borscht. Serve them warm as a side or dipper for extra flavor.
Want more ideas? Explore our 12 Tasty Side Dishes for Your Borscht.
Storing Tips for Cold Borscht
Cold borscht tastes even better the next day as the flavors deepen. Here’s how to keep it fresh:
- Refrigerate in a sealed container for up to 5 days
- Freeze for up to 3 months (just thaw and stir before serving)
Make Your Cold Borscht At Home
Whether you’re cooling down on a hot day, embracing tradition, or discovering new culinary favorites, this cold borscht recipe delivers on all fronts. With our easy step-by-step guide, you can bring the taste of Veselka’s iconic cold borscht to your own kitchen.
Discover more in our full menu, flip through our cookbook, or order online to enjoy this timeless classic.
