Cold Borscht

Ingredients

• 4 smallbeetroot
• 4eggs
• 4 smallcucumbers, grated on a coarse grater
• 8spring onions, finely chopped
• 120 ml (8 tbsp)dill, finely chopped
• 60 ml (4 tbsp)lemon juice
• 120 ml (8 tbsp)sour cream
• 10 ml (2 tsp)Dijon mustard
• 960 ml (4 cups)cold boiled water
• to tastesalt and pepper

Instructions

1. 1

   Prepare the steamer

   Pour 5 cm (2 inches) of water into the bottom of a medium pot and bring it to the boil. Set a colander or steamer basket over the pot, checking that it does not touch the water.

2. 2

   Steam the beetroot

   Put the halved beetroot in the basket, cover the pot and steam for 20–30 minutes, or until tender. Lift out the beetroot and leave it to cool.

3. 3

   Grate the beetroot

   Rub the skins off the cooled beetroot with a paper towel, then grate it using a coarse vegetable grater.

4. 4

   Cook the eggs

   While the beetroot steams, bring a medium pot of water to the boil. Add the 4 eggs and cook for 10 minutes. Drain them into a bowl of cold water, then peel and grate them using a coarse vegetable grater.

5. 5

   Mix and season

   Combine the grated beetroot and eggs with the cucumbers, spring onions, dill, mustard, lemon juice and sour cream in a large pot or bowl. Gradually add the water, mixing as you go. Season with salt and pepper, then serve.

What is cold borscht?

Holodnik is a cold beet soup associated with Belarusian cooking and also found in neighbouring parts of Eastern Europe. Its vivid colour and cool, tangy flavour make it a natural choice for warm-weather meals.

This version combines tender grated beetroot with cucumber, egg, dill and sour cream. Lemon juice and mustard bring a little sharpness, while cold boiled water turns the mixture into a soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 169 calories, 8g protein, 13g carbs, 10g fat.

The beetroot and cucumber contribute most of the carbohydrates, while the sour cream and egg supply much of the fat; eggs also provide the main source of protein. Serve it with rye bread or potatoes if you want a more filling plate.

Preparing the beetroot

Steam the halved beetroot until tender, then let it cool before handling. The recipe gives a 20–30 minute range; check tenderness rather than relying on the clock alone.

Easy peeling: rub the skins away with a paper towel once the beetroot has cooled. A coarse grater gives the soup its fine, even texture.

Getting the eggs right

Boil the eggs for 10 minutes as the beetroot steams, then transfer them to cold water before peeling. This cools them for grating and makes them easier to handle.

Even pieces: grate the peeled eggs on the same coarse grater used for the beetroot. Work gently so the egg does not turn into a paste.

Building the flavour

Fresh herbs: spring onions and dill add a savoury, green lift to the mild beetroot and cucumber. Chop them finely so they are spread throughout the bowl.

Tangy finish: lemon juice and Dijon mustard balance the sour cream. Mix these ingredients with the vegetables and eggs before adding the water gradually.

Adjusting the consistency

Add the cold boiled water a little at a time, stirring after each addition. This makes it easier to judge how brothy you want the soup to be.

Season at the end: salt and pepper bring the mixed ingredients into balance. Taste before serving, as the lemon and mustard already contribute sharpness.

Serving the soup

Serve the soup cold, once the cooked beetroot and eggs have cooled and the mixture has been combined with cold water. It works as a light lunch or as the first course of dinner.

For a more substantial meal, pair it with rye bread or boiled potatoes. Keep any bread or potatoes separate so the soup retains its cool, fresh character.

Recipe notes & tips

• Choose beetroot of a similar size so it cooks at roughly the same rate.
• Let the beetroot cool before peeling and grating to make it easier to handle.
• Use a coarse grater for both the beetroot and eggs, as directed.
• Add the water gradually so you can control the soup's consistency.
• Taste the soup after mixing before adding salt and pepper.

Variations

• Extra herbs: Add more dill for a stronger fresh, herbal flavour.
• More lemon: Stir in a little extra lemon juice for a sharper finish.
• Thicker soup: Use less water to make the mixture more substantial.
• Dairy-free: Replace the sour cream with a plain dairy-free alternative.
• More cucumber: Add extra grated cucumber for additional crunch and freshness.

Common mistakes to avoid

• Water touching the basket: Keep it below the steamer so the beetroot steams rather than sits in the water.
• Grating hot beetroot: Allow it to cool first so it is easier and safer to handle.
• Overcooking the eggs: Follow the 10-minute cooking time, then transfer them to cold water.
• Adding all the water at once: Pour it in gradually to avoid making the soup thinner than you prefer.
• Seasoning too early: Taste after the lemon, mustard and sour cream have been mixed in, then adjust.

How to store

Keep leftovers in a covered container in the fridge and use within 2–3 days. Serve cold; stirring before serving helps redistribute the ingredients. Do not reheat this soup.

Frequently asked questions