When summer’s heat is at its peak, there’s nothing quite as refreshing and nourishing as a bowl of cold vegetarian borscht. This classic Eastern European soup bursts with the vibrant colors and earthy sweetness of beets, balanced with crunchy cucumbers, creamy potatoes, and a tangy yogurt finish.
It’s a dish that is as beautiful as it is delicious – a feast for the eyes and the palate, perfect for vegetarians and anyone seeking a light, cooling meal. Whether you’re familiar with borscht from your childhood or discovering it for the first time, this recipe brings together traditional flavors in a vegetarian, easy-to-make version designed for busy cooks and summer gatherings.
Serve it as a starter, a main course, or a side at your next picnic, and watch it disappear in no time!
Why You’ll Love This Recipe
- Refreshing and Light: Cold vegetarian borscht is the ultimate summer soup, brimming with crisp veggies and tangy yogurt for a cooling, satisfying meal.
- Vibrant and Nutritious: Beets, cucumbers, radishes, and herbs create a rainbow of nutrients, making this a great choice for health-conscious eaters.
- Easy to Prepare: With basic kitchen equipment and simple steps, this recipe is approachable for cooks of all skill levels.
- Customizable: Make it vegan, adjust the herbs, or play with garnishes—there’s plenty of room for personal touches.
- Meal Prep Friendly: This soup tastes even better after a night in the fridge, making it perfect for preparing ahead.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Beets | 3 medium (about 500g) | Peeled and trimmed |
| Potatoes | 2 medium | Yukon Gold or red potatoes work best |
| Cucumber | 1 medium | Persian or English, diced |
| Radishes | 5-6 | Thinly sliced |
| Scallions | 2-3 | Sliced, white and green parts |
| Fresh dill | 3 tbsp | Finely chopped |
| Plain yogurt | 1 cup | Use Greek or plant-based for vegan |
| Lemon juice | 2 tbsp | Or white wine vinegar |
| Salt | 1½ tsp | Or to taste |
| Black pepper | ½ tsp | Freshly ground |
| Water | 4 cups | Cold, filtered |
| Optional: boiled eggs | 2, sliced | For garnish (omit for vegan) |
Equipment
- Large pot (for boiling beets and potatoes)
- Medium mixing bowl
- Cutting board and knife
- Vegetable peeler
- Colander
- Grater (box grater or food processor grating attachment)
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle (for serving)
Instructions
-
Prepare the beets:
- Peel and trim the beets, then place them in a large pot. Cover with water and bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until tender when pierced with a fork. Remove beets and let them cool. Reserve the cooking liquid for the soup base.
- Once cooled, grate the beets using a box grater or food processor.
-
Cook the potatoes:
- While the beets are cooking, peel and dice the potatoes.
- Add them to the beet cooking liquid and simmer for 10-15 minutes, until just tender. Drain and let cool slightly.
-
Prepare the fresh veggies:
- Dice the cucumber, slice the radishes, and chop the scallions and dill.
-
Assemble the soup:
- In a large mixing bowl, combine the grated beets, cooked potatoes, cucumber, radishes, scallions, and dill.
- Add 4 cups of the reserved beet cooking liquid (cool it first for a truly cold soup).
-
Season and chill:
- Stir in the lemon juice, salt, and pepper. Adjust seasoning to taste.
- Cover and refrigerate for at least 2 hours, or overnight, to allow flavors to meld.
-
Serve with yogurt:
- Ladle the soup into bowls. Swirl in a generous spoonful of plain yogurt (or plant-based yogurt for vegan).
- Garnish with extra dill and, if desired, sliced boiled eggs or a drizzle of olive oil.
Tip: For the brightest color and best flavor, use young, fresh beets. The chilling period is crucial – don’t skip it!
Tips & Variations
- Make it vegan: Swap the dairy yogurt for your favorite unsweetened plant-based yogurt, such as coconut or almond.
- Boost the protein: Add cubed silken tofu or top with sliced avocado for extra creaminess and nutrition.
- Try a different acid: White wine vinegar or apple cider vinegar can replace lemon juice for a slightly different tang.
- Customize the veggies: Add shredded carrots, blanched green beans, or even peas for more variety.
- Spice it up: Stir in a dash of homemade vegan chili powder for a subtle kick.
- Meal prep: Cold vegetarian borscht keeps beautifully in the fridge for up to 4 days. The flavors deepen as it sits.
“Borscht is more than a soup – it’s a celebration of seasonal produce and a cooling antidote to summer’s heat.”
Nutrition Facts
| Nutrient | Per Serving (1/6 recipe) |
|---|---|
| Calories | 110 |
| Protein | 4g |
| Fat | 2g |
| Carbohydrates | 21g |
| Fiber | 4g |
| Sugars | 8g |
| Sodium | 430mg |
| Vitamin C | 28% DV |
| Potassium | 18% DV |
Nutrition values are approximate and will vary based on exact ingredients and yogurt variety.
Serving Suggestions
- With hearty rye bread: Serve cold vegetarian borscht with thick slices of toasted rye or pumpernickel. For more bread ideas, check out this vegan bread recipe.
- As a picnic starter: Pour chilled borscht into jars and pack in a cooler for a picnic-perfect appetizer.
- Alongside grain salads: Pair with a scoop of ancient grain salad for a complete meal. See our favorite ancient grains vegetarian recipes for inspiration.
- With dairy-free mains: Cold borscht makes a refreshing side to no-dairy vegetarian main dishes for a light but filling lunch or dinner.
Conclusion
Cold vegetarian borscht is one of those timeless recipes that brings together color, flavor, and nourishment in every spoonful. Whether you’re enjoying it as a starter, a side, or a main dish, its cooling effect and vibrant taste are sure to delight both vegetarians and omnivores alike.
The best part? It’s endlessly adaptable—swap in your favorite herbs, add an extra protein, or make it fully vegan with a plant-based yogurt.
Don’t be surprised if this recipe becomes your go-to for hot days, potlucks, and healthy meal prep. If you enjoyed this cold borscht, you’ll love exploring more creative plant-based ideas in our collection of A to Z Vegetarian Recipes for Every Meal and Occasion.
Happy cooking, and stay cool!
📖 Recipe Card: Cold Vegetarian Borscht
Description: This refreshing cold borscht is a vibrant, tangy beet soup loaded with fresh vegetables and herbs. Perfect for hot days, it's light, nutritious, and quick to prepare.
Prep Time: PT20M
Cook Time: PT30M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 3 medium beets, peeled and grated
- 4 cups water
- 1 medium cucumber, diced
- 3 radishes, thinly sliced
- 2 green onions, sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt or sour cream (plus more for serving)
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Place grated beets in a pot with water and bring to a boil.
- Reduce heat and simmer for 20 minutes, then let cool completely.
- Strain the beet liquid into a large bowl and discard the solids.
- Add cucumber, radishes, green onions, and dill to the bowl.
- Stir in lemon juice, salt, pepper, and yogurt until well combined.
- Refrigerate for at least 30 minutes to chill.
- Serve cold, garnished with chopped eggs and extra dill if desired.
Nutrition: Calories: 140 kcal | Protein: 7 g | Fat: 4 g | Carbs: 20 g
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