Cold beetroot
WHAT YOU WILL NEED
From ingredients
9 products
Base
Vegetables
Eggs
Sausages
Seasonings
SIMPLE PROCESS
Step by step recipe
The secret to a beautiful color is citric acid – add it early to keep the beets bright and vibrant. Chill the broth completely before adding the rest of the ingredients to keep them crisp. Adjust the consistency gradually, and let the soup rest in the fridge for a few hours to let the flavors meld. Serve with a dollop of sour cream for the perfect finish.
Cook the beet broth
Grate 2 medium beets (about 7 oz / 200 g) on a coarse grater. Place in a pot, add 4 cups (1 liter) of cold water. Bring to a boil, add citric acid (3 g), salt (3 g), and sweetener (3 g). Reduce heat, simmer for 10 minutes, skimming any foam. Let it cool completely.
Prep the other ingredients
Hard-boil 4 eggs (approx. 7.7 oz / 220 g), cool and peel. Dice the cucumbers (10.6 oz / 300 g) and doctor's sausage (10.6 oz / 300 g) into small cubes. Finely chop the green onions (1 oz / 30 g) and dill (0.5 oz / 15 g).
Chop the eggs and combine
Cut the eggs into the same size cubes as the other ingredients. In a large bowl, mix the cucumbers, sausage, eggs, green onions, and dill.
Pour over the broth
Pour the cooled beet broth (with the grated beets) over the vegetable mixture. Stir well. Taste and adjust salt or acidity if needed.
Chill and let it rest
Transfer the soup to a container and refrigerate for at least 2–3 hours (preferably overnight) to chill completely and let the flavors develop.
Serve
Ladle the cold soup into bowls, add a spoonful of sour cream, and sprinkle with fresh herbs. Garnish with a halved boiled egg if desired. Serve ice-cold.
CHEF'S TIP
Choosing the beets
Pick young, firm beets with thin skin – they're sweeter and cook faster. Try to get similarly sized ones for even cooking.
Keep the color bright
Acid is your best friend. Add citric acid or vinegar as soon as the water boils to lock in the deep red hue. Don't overcook – 10 minutes after boiling is enough.
Even dice for the best texture
Chop cucumbers, eggs, and sausage into uniform small cubes – this makes the soup look neat and ensures every spoonful is balanced.
Serving tip
Always serve chilled with a generous spoonful of sour cream and fresh herbs – it adds creaminess and a burst of freshness.
SUBSTITUTIONS
Add your taste
- Replace doctor's sausage with chicken or ham For a lighter version, use boiled chicken breast or lean ham – it cuts calories while keeping it filling.
- Vegetarian version Skip the sausage and add more cucumber, radish, and boiled potatoes – a hearty veggie soup.
- Swap sweetener for honey If you prefer, add 1 teaspoon of honey instead of sweetener – it softens the tang and adds a subtle flavor.
- Make it with kefir Mix the beet broth with kefir or buttermilk (1:1) for a creamier, fermented version – a traditional cold borscht.
HOW TO STORE
How to Store Chilled Beet Soup
Keep the soup in a covered pot in the fridge for up to 3 days. Stir before serving and adjust seasoning if needed. The color may fade slightly, but the taste stays fresh. Do not freeze – the vegetables will lose their crunch.
GOOD TO KNOW