The summer sun shining bright leaves you craving something soothing and our recent encounters with Ms.Vacation, led to rediscovery of a classic cold soup – Borscht. Hailing from the Eastern European lanes, it celebrates the bright red beetroot and with a dollop of sour cream, it’s everything you need to #BeatTheHeat. The old classic has many variations, however taking a summer-friendly route we share our recipe that boasts of vegetables.


Prep Time: 30 minutes + 1 hour to cook

Caters To: 2 gobblers

Challenge Level: Beginner

From the Pantry:

  • Olive oil
  • 1 small onion, chopped
  • 2 cups vegetable stock or broth
  • 1 large beet, peeled and chopped into medium sized cubes
  • 2 carrots, peeled and chopped into medium sized cubes
  • 1 large potato, peeled and chopped into medium sized cubes
  • 1/2 cup cabbage, thinly sliced
  • 1/2 cup fresh dill, chopped
  • 1 tbsp red wine vinegar
  • Salt and freshly ground black pepper to taste
  • 1/3 cup sour cream

Cook Away:

  1. Preheat the oven to 200°C.
  2. In a medium sized pot, add olive oil and saute onions at low heat until they become soft.
  3. Add vegetable stock and bring to simmer.
  4. While the stock is bubbling, place the beets and carrots in a bowl and toss with a teaspoon or two of olive oil.
  5. Lay out the tossed vegetables in a flat oven pan (leave space for potatoes) and roast at 200°C for 15 minutes.
  6. Now, toss the potatoes in olive oil and add them to the pan to roast for an additional 15 minutes.
  7. Once roasted, add the vegetables along with cabbage and dill to the simmering stock.
  8. Allow the soup to simmer for another 15 minutes or until the cabbage is cooked through.
  9. Add red wine vinegar, salt, and black pepper to taste.
  10. Allow the soup to come to room temperature and chill for 10 minutes.

Enjoy cold with a dollop of sour cream on top.


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