Cold Beet Borscht Recipe Vegetarian: Fresh & Flavorful Guide

Cold beet borscht is a refreshing and vibrant Eastern European classic that has won hearts worldwide, especially during warm months. This vegetarian version is a delightful blend of earthy beets, crisp cucumbers, and fresh herbs, all swimming in a tangy, chilled broth.

It’s not just a feast for the eyes with its beautiful ruby-red color but also a nourishing, light meal that’s perfect for lunch or a starter. Whether you’re new to borscht or a longtime fan, this recipe is easy to prepare and packed with nutrients.

Enjoy the natural sweetness of beets balanced by the zing of lemon and the creaminess of dollops of sour cream or plant-based yogurt. This cold beet borscht recipe is ideal for vegetarians and those looking to add more plant-based meals to their repertoire.

Plus, it pairs wonderfully with many dishes, making it a versatile addition to your summer menu.

Why You’ll Love This Recipe

This cold beet borscht is a perfect harmony of flavors and textures that will excite your palate. It’s refreshing and healthy, making it an ideal choice on hot days when you want something light yet satisfying.

The recipe is vegetarian and easily adaptable to vegan diets by swapping sour cream for plant-based alternatives. Plus, it’s packed with antioxidants, vitamins, and minerals from fresh vegetables and herbs.

Another reason to love this borscht? It’s make-ahead friendly.

Prepare it a day in advance, and the flavors deepen beautifully overnight. This makes it perfect for meal prep or entertaining.

Ingredients

• 4 medium beets, peeled and diced
• 1 large cucumber, peeled and diced
• 3 cups vegetable broth, chilled
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar (optional, balances acidity)
• Salt and black pepper to taste
• 1 cup sour cream or plain Greek yogurt (or vegan alternative)
• 2 hard-boiled eggs, chopped (optional garnish)

Equipment

• Large pot for boiling beets
• Knife and cutting board
• Large mixing bowl
• Measuring spoons and cups
• Spoon for mixing
• Vegetable peeler
• Blender or immersion blender (optional for smoother broth)
• Serving bowls

Instructions

1. Prepare the beets: Wash and peel the beets, then dice them into small cubes. Place them in a large pot and cover with water. Bring to a boil and cook until tender but not mushy, about 30-40 minutes. Drain and let cool completely.
2. Dice the cucumber and chop the onion: While the beets are cooling, peel and dice the cucumber. Finely chop the red onion and mince the garlic.
3. Make the broth: In a large bowl, combine the chilled vegetable broth with lemon juice, apple cider vinegar, sugar (if using), salt, and black pepper. Stir to dissolve the sugar and salt.
4. Mix the vegetables: Add the cooled diced beets, cucumber, onion, and minced garlic to the broth. Stir in the chopped dill and parsley.
5. Adjust flavors: Taste the borscht and adjust the seasoning with more salt, pepper, or lemon juice if needed.
6. Chill: Cover the bowl with plastic wrap or transfer the borscht to an airtight container. Refrigerate for at least 2 hours, preferably overnight, to let the flavors meld.
7. Serve: Before serving, add a dollop of sour cream or vegan yogurt on top of each bowl. Garnish with chopped hard-boiled eggs if desired for extra protein and texture.

Tips & Variations

“Cold beet borscht tastes even better the next day as the flavors have time to develop.”

• Make it vegan: Use coconut yogurt or cashew cream instead of sour cream to keep it dairy-free.
• Smooth or chunky: For a creamier texture, blend half of the cooked beets with the broth before mixing in the diced vegetables.
• Add more veggies: Try adding shredded carrots or radishes for extra crunch and color.
• Spice it up: A pinch of cayenne or a teaspoon of horseradish can add a nice kick if you like heat.
• Make it heartier: Serve with a slice of rye bread or alongside a protein-rich dish like our Bariatric Meatloaf Recipe.

Nutrition Facts

Serving Suggestions

Cold beet borscht is versatile and pairs well with many dishes. Serve it as a refreshing starter or light lunch.

It’s especially delicious alongside hearty rye bread or a warm potato pancake.

For a complete meal, try pairing it with our Thelma Sanders Squash Recipe for a comforting vegetable side. If you want to add a bit of tang, consider serving with pickled vegetables like in our Pickled Cherry Pepper Recipe.

On warmer days, this chilled soup is perfect for a picnic or potluck because it holds up well and can be served cold straight from the fridge.

Conclusion

Cold beet borscht is a vibrant and nourishing dish that brings the best of fresh, earthy beets and tangy flavors together in a light, refreshing soup. Its striking color and crisp texture make it a feast for both eyes and palate, ideal for vegetarians and anyone seeking a wholesome, plant-based dish.

The recipe’s simplicity and ability to be made ahead make it a practical choice for busy cooks and entertaining alike.

Whether you’re looking to cool down on a hot day or add a nutritious, colorful dish to your meal plan, this cold beet borscht will not disappoint. Try customizing it with your favorite herbs or toppings, and don’t forget to explore other recipes on the site like the Peda Recipe Ricotta Cheese for delightful sweet treats after your meal!

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