Cold Borscht

This dish garnered universal “yums” from all at the table.  Cold soup is fantastic for hot humid summer meals.  I made this after being introduced to the dish at a dinner hosted by a colleague.  They served a Lithuanian borscht and instructed that actually half a hard boiled egg should be put in the bowl first and then mashed and then the soup added on top of that.  As I was serving a legion of guests a multi-course meal, I tossed chopped eggs right into it.


  • 5-6 beets
  • Yogurt
  • Sour cream
  • Lemon juice
  • 3 hard boiled eggs, chopped
  • 1 peeled cucumber, diced
  • 1/2 onion, minced
  • Dill
  • Salt


  1. Boil beets until tender firm (like potatoes).  Cool to touch and peel the skin off.
  2. Grate beets and place in large bowl.
  3. Add the cucumber, eggs and onion.  Season with salt and dill by looks (I added both until I went “whoops, maybe that was too much”), I imagine perhaps a teaspoon plus of salt and 2-3 teaspoons of dill is sufficient.
  4. The yogurt, sour cream and lemon juice were also eyeballed measurements.  I added perhaps a cup of yogurt, half a cup of sour cream, and a dash or two of lemon juice.
  5. Add water until the soup is as thick or runny as you’d like.
  6. Chill in the fridge for at least one hour.

Serve and enjoy!


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Filed under Main Dish, Side Dish, Soups and Stews

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