Chilled Borscht | Midwest Living

Chilled Borscht

Chilled Borscht

Login to rate this recipe.
  • Makes: 8 servings
  • Yield: 5 cups
  • Hands On 30 mins
  • Total Time 2 hrs

Login to save this recipe

Russian beet soup doesn't sound sexy, but this silky, lemon-herby version from Minneapolis' Chowgirls Killer Catering is shockingly good. (You can serve it any season, but the red hue is especially festive for Christmas!)


  • 1 medium sweet potato
  • 2 medium red or golden beets
  • 2 medium carrots
  • 1 large onion
  • 5 cups water
  • 5 cloves garlic, divided
  • 1 tablespoon grated fresh turmeric root,or 1 teaspoon ground turmeric
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 1/2 cups shredded green cabbage
  • 5 -6 tablespoons lemon juice
  • 3/4 cup plain Greek yogurt
  • 2 teaspoons fresh tarragon, coarsely chopped


  1. To make stock: Peel sweet potato, beets, carrots, onion and garlic cloves, reserving skins in a large saucepan. (If using golden beets, immediately submerge them in a bowl of water to prevent browning.) Add the 5 cups water to the pan with the skins, along with 2 whole garlic cloves, the turmeric, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
  2. While stock is cooking, prepare vegetables. Chop sweet potato, beets, carrots and onion. (Again, submerge golden beets in a bowl of water, if using.) Mince the remaining 3 garlic cloves.
  3. In a large skillet, cook the onion in hot oil over medium heat for 3 minutes. Add cabbage; cook 3 minutes more. Add minced garlic; cook 1 minute more. Remove from heat; set aside.
  4. Remove stock from heat and strain through a fine-mesh sieve. Return 3 cups of the stock to the saucepan (reserve remaining stock). Add sweet potato, carrots and drained beets to stock in pan. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes. Remove from heat; let cool 15 minutes.
  5. Transfer cabbage and onion mixture to a blender or food processor; add vegetable mixture. Cover; blend or process until very smooth, 5 to 6 minutes. Add 4 tablespoons lemon juice; blend for another 30 seconds. Add some reserved stock to reach desired consistency. To make soup extra smooth, pour through a fine-mesh sieve into a large mixing bowl, gently pressing soup through with a silicone spatula until all liquid is removed. Chill until very cold (or, if desired, serve hot).
  6. Before serving, prepare garnish: In a small bowl, stir together yogurt with 1 to 2 tablespoons of the remaining lemon juice. Serve soup in small bowls or large shot glasses, garnished with yogurt mixture and tarragon.

Nutrition Facts

(Chilled Borscht)

Servings Per Recipe 8, Trans fatty acid (g) 0, Polyunsaturated fat (g) 0, chol. (mg) 3, Thiamin (mg) 0, Folate (µg) 44, Fat, total (g) 3, vit. C (mg) 13, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 13, Niacin (mg) 0, sodium (mg) 772, sat. fat (g) 1, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, sugar (g) 6, fiber (g) 3, cal. (kcal) 87, vit. A (IU) 5088, pro. (g) 3, calcium (mg) 53, Monounsaturated fat (g) 1, Potassium (mg) 270, iron (mg) 1

Add Your Comment