Go Back
+ servings
Herby Iced Borscht
This summery soup is herby and refreshing and it'll remind you of your grandmother's cooking. I use chicken stock but you can substitute that for vegetable stock to make this dish completely vegetarian. It's the perfect light bite.
Herby Iced Borscht
Print Recipe Herby Iced Borscht
Course: Appetizer
Servings: 12 people


  • box grater, Vitamix or strong blender


  • 3 pounds beets 6 medium beets, stems and roots trimmed to no more than ½ inch long
  • 3 tbsp canola oil
  • 2 cups yellow onion chopped
  • 3 garlic cloves peeled and finely minced
  • 7 cups chicken stock or reduced sodium chicken broth or vegetable stock
  • cup red wine vinegar
  • cup sugar
  • 1 ¼ tsp freshly ground black pepper
  • 2 cups hothouse or English cucumber finely diced
  • ½ cup fresh dill finely chopped


  • Bake the beets until they are just tender. About 1 hour and 15 minutes. Cool the beets in the foil to room temperature. The beets can be prepared to this point up to 3 days in advance. Refrigerate in the foil packets.
  • Peel the beets and with a box grater, grate them coarsely. In a large, nonreactive pot over medium heat, warm the oil. Add the onion and garlic, cover and cook, stirring occasionally for 10 minutes.
  • Add the stock, the grated beets, vinegar, 1/4 cup of the sugar, the salt and pepper. Bring to a simmer, then partially cover and cook, stirring often until the beets are tender and the borscht is very thick 30 to 35 minutes.
  • Remove from the heat and puree in a Vitamix. Cover and chill until very cold. Spoon into individual serving containers and garnish with dill and cucumber.