How to Make Cold Borscht.





Introduction: How to Make Cold Borscht.

What is Borscht

Borscht is a quick and easy beet root soup that is easy to make and has as many variations as there is grandmas making it.

This project was inspired by my son who needed to do a school project on a modern*  Israeli food. I was pleasantly surprised when he chose to try Borscht. First off it is easy secondly it is so good.


Because Borscht is made with cooked beats you must take extreme cation not to get it on anything that you do not want to turn a vibrant shade of pinkish red. Also we will be using a blender that cares little if it is blending beets or you hand.

Be careful! 

*edit 11/10/10 Added the word Modern to help clarify this recipe.

Step 1: Gathering Supplys

There are many variants of Borscht this is possibly one of the quickest and easy versions for it you will need:


4 cups of chilled sliced beets (two 16oz cans)
1 1/2 cups of beet juice. (conveniently that is about the amount of juice that will be in the                       canned beets)
2 Tbsp lemon juice
2 Tbsp of sugar
salt and pepper to taste
sour cream


Glass measuring cup (to prevent staining)
Nice serving bowls 
Can  opener

Step 2: Open and Drain.

Open and drain off the beets saveing the juice.

Step 3: Into the Blender.

Place the drained beet in the blender along with lemon juice and sugar.

Step 4: Time to Add the Beet Juice.

Add the beet juice.

Step 5: Cover and Blend.

Cover blender and blend until smooth. Oh and do not open the blender while it is going to check consistence. There is nothing beets would like better than to escape and change the color of your cabinets.

Step 6: Plating

Place in bowls and garnish with a dollop of sour cream. Serve with salt and pepper to taste.

Step 7: Serving Suggestions and Tips.

Borscht is nicely complemented with fresh dill or green onions. At a little restaurant i use to go to it was served with a warm boiled potato.

To chill the soup I cheated buy refrigerating the beet in the can before opening .

Also I heard that you can skip putting in the lemon juice and let the soup set in your refrigerator for two or three days. This allows it to sourer on its own. I have not tried this myself so if you have let me know how that works. 



  • Gluten Free Challenge

    Gluten Free Challenge
  • First Time Author Contest 2018

    First Time Author Contest 2018
  • Paper Contest 2018

    Paper Contest 2018

We have a be nice policy.
Please be positive and constructive.




it will be gross if you use canned beets. they must be fresh. its easy to get beets at the produce section of any grocery store, peel them, cut them and boil them. the difference in taste and nutrition will make you never want to eat a canned beet ever again. its worth it. the taste is so much better.

this reminds me of a certain Rugrats episode, when the Pickles family visits their grandparents. haha. i can't say if this looks good or not, since i've never tasted a beet before.

My Bubbi always ate borscht and I've never tried it, but now that I'm grown I love all kinds of vegetables. i can't wait to try this - it sounds delish! Thanks for the post and you did a great job!

It's also really good when the beets are not blended but sliced into long, thin pieces.


I just made a big batch of this soup and it is pretty darn tasty! I'm not sure why people have to make negative comments about whether or not it's "their" version of Borscht. Anyway...super easy and super good. I even used the fresh beets and it couldn't have been easier. Thanks for the inspiration!

Thank you fro trying it. By the way how did you cook you fresh beets?

I cooked them exactly as you suggested to another poster. I just chopped the greens and covered them in water and boiled until tender and then used to water as the juice. My beets were all different sizes though so I just pulled out the smaller ones and let the big ones cook for a while but on hindsight since I was making puree I guess that wasn't necessary. Leftovers today and STILL good!

best soup ever!! my dad has his own recipe and we love it the best flavoring is a dollop of sour cream and some dill.