Iced Borscht

About This Recipe



  • 6 medium beets
  • 1 medium yellow onion, peeled and minced
  • 1 carrot, peeled and finely grated
  • 1/2 tablespoon unsalted butter
  • 1 teaspoon sugar
  • 3 cups chicken or beef broth
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste
  • 1 cup sour cream
  • Garnishes: boiled potatoes, peeled and cubed; chopped fresh dill; cucumber, skin on, cubed; hard-boiled eggs; sour cream


  1. 1

    Wash unpeeled beets. Wrap in aluminum foil and put on a baking sheet; roast in a preheated 350°F oven until fork-tender, about 30 minutes. Cool, peel, and grate.

  2. 2

    Sauté the onions and carrots in the butter for 10 minutes. Add the beets, sugar, and broth. Simmer for 20 to 30 minutes. Remove from heat. Puree in a food processor or food mill. Stir in the lemon juice and season with salt and pepper. Chill.

  3. 3

    Stir sour cream into soup and serve with bowls of garnish.

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