10-Minute Cold Beet Soup Recipe

If you’re craving something cool, vibrant, and lightning-fast, this 10-Minute Cold Beet Soup (Cold Borscht) is pure summertime magic. Packed with tangy kefir, crunchy cucumber, and rosy marinated beets, it’s the easiest path to Slavic-style refreshment—all ready in a flash, no stove required. Trust me, this chilled soup will become your new warm-weather obsession!

Ingredients You’ll Need

This simple set of ingredients creates layer upon layer of flavor and texture—the key is choosing the freshest veggies and boldest condiments you can find. Here’s how each component plays its part in 10-Minute Cold Beet Soup (Cold Borscht)!

• Kefir: This creamy, tangy fermented milk is the soul of the soup—its lively flavor and lightness keep everything fresh and cool.
• Cucumber (long): Crisp cucumber adds an essential crunch and a clean counterpoint to the beets’ sweetness.
• Hard-boiled eggs: Grated or finely chopped, eggs bring extra richness and a protein boost for heartiness.
• Marinated beets: Already cooked and seasoned, they save time and infuse the soup with their signature bold color and subtle earthiness.
• Fresh dill: This classic herb gives the soup its distinctive aroma and a burst of green vibrance.
• Horseradish: Just a hint, but it offers sharpness and a kick that makes the flavors wake up.
• Mustard (spicy): Adds warmth, brightness, and a gentle heat—the “secret weapon” for flavor depth.
• Kosher salt: Brings out every nuance, but you can swap in regular salt if needed.
• Radishes: Optional, but they supply pops of color, a peppery crunch, and more garden-fresh excitement.

Variations

What I adore most about 10-Minute Cold Beet Soup (Cold Borscht) is how easily you can adapt it to whatever you’re craving or have on hand. Don’t be shy—play with flavors and textures to make this soup uniquely yours!

• Add Boiled Potatoes: For a more filling meal, toss in cubed boiled potatoes—perfect if you want heartier soup (just skip if watching carbs).
• Switch up the Dairy Base: Substitute kefir with buttermilk, plain yogurt, or even thinned sour cream to adjust the tang and creaminess.
• Skip or Swap Veggies: Leave out radishes or toss in extra herbs like parsley, green onion, or even chives to match your harvest.
• Vegan Version: Use a plant-based yogurt or kefir and leave out the eggs—deliciously creamy and just as refreshing!

How to Make 10-Minute Cold Beet Soup (Cold Borscht)

Step 1: Prep the Veggies

Begin by peeling and finely chopping your cucumber and radishes. Small, uniform pieces ensure every spoonful is full of crunch and color. Add them to a large bowl—this will be your mixing “pot.”

Step 2: Hard-Boil the Eggs

If you haven’t pre-cooked your eggs, pop them into boiling water and cook for about 8–9 minutes until firm. Cool under cold running water for easy peeling, then peel and set aside for grating or chopping.

Step 3: Add Beets & Dill

Chop the marinated beets into bite-sized pieces if needed, and finely chop the fresh dill. Stir both into your bowl with the cucumber and radish. The color begins to pop instantly!

Step 4: Mix in Eggs and Final Flavor Boosters

Grate or finely chop the hard-boiled eggs and add to the vegetable mixture. Next, pour in the kefir, add the horseradish, spicy mustard, and a good pinch or two of salt. Give everything a thorough mix to create a vibrant, silky soup that’s fragrant with dill and beets.

Step 5: Chill & Serve

If you have time, let the soup chill in the refrigerator for 15–30 minutes—this helps the flavors meld and makes it even more refreshing. Serve cold and enjoy the prettiest soup of summer!

How to Serve 10-Minute Cold Beet Soup (Cold Borscht)

Garnishes

I recommend showering your soup with more fresh dill and, for extra flair, a swirl of kefir or a dollop of sour cream. A sprinkle of chopped radish or cucumber and a slice of hard-boiled egg on top make it picture-perfect and extra tasty.

Side Dishes

This soup shines alongside buttered rye bread, crusty rolls, or even boiled potatoes (for a heartier meal). If you’re leaning into the Baltic or Polish-style spread, serve with a plate of cured fish or simple open-faced sandwiches.

Creative Ways to Present

Serve your 10-Minute Cold Beet Soup (Cold Borscht) in glass mugs or small bowls for a fun appetizer, or decant into a pitcher and pour tableside for a dramatic splash of color. For gatherings, try mini shooters as part of a summery party platter!

Make Ahead and Storage

Storing Leftovers

Extra soup keeps beautifully in the fridge for up to 2–3 days. Store it in an airtight container and give it a good stir before serving, as the ingredients may settle a bit.

Freezing

Because of the kefir and eggs, freezing isn’t ideal; the texture may change and become grainy when thawed. If you do need to freeze, do so without the kefir and add it fresh after thawing for best results.

Reheating

No reheating needed—this soup is best cold! If you’d like to refresh flavors, stir in an extra squeeze of lemon, a pinch more salt, or a handful of fresh herbs just before serving leftovers.

FAQs

Final Thoughts

Nothing says “summer” like a bowl of dreamy pink 10-Minute Cold Beet Soup (Cold Borscht). Whether you’re hosting a sunny brunch or just need a quick cooling lunch on a workday, this soup is a bright, happy celebration in a bowl. Give it a try—and let it bring a splash of color and joy to your table!

Print