Cold Beet Soup (Cold Borscht)

Flora S.


  • 3 beets with leaves and stems - beets peeled and chopped leaves sliced
  • water to cover
  • 1 cup chicken stock
  • 1 small cucumber grated
  • 1 hard-cooked egg chopped
  • cup chopped fresh dill
  • 3 small green onions thinly sliced
  • 1 pint buttermilk
  • ½ cup sour cream
  • lemon juiced
  • ½ teaspoon ground black pepper


  • Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
  • Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.

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