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Cold Borscht with green onions and dill

Cold Borscht

Refreshing and delicious Cold Borscht or Holodnik. Very easy to make and great for lunch or dinner especially during hot summer days.
Course Soup
Cuisine Belarusian
Keyword beets, cold soup, Eastern European, hot weather, purple, refreshing, Russian recipes, summer recipes, Ukrainian recipes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 169kcal
Author Iryna


  • 4 small beets
  • 4 eggs
  • 4 small cucumbers grated on a large vegetable grater
  • 8 green onions finely chopped
  • 8 tbsp dill finely chopped
  • 4 tbsp lemon juice
  • 8 tbsp sour cream
  • 2 tsp Dijon mustard
  • 4 c cold boiled water
  • salt, pepper


  • Fill the bottom of a medium pot with 2 inches of water and bring it to a boil. Place a colander or steamer basket over the pot making sure the water doesn't touch the bottom of the basket.
  • Fill the basket with halved beets, cover pot with a lid and steam for 20-30 minutes or until beets are tender. Remove beets from the basket and let them cool.
  • Using a paper towel, rub the skin off the beets and grate them against the large vegetable grater.
  • While beets are steaming, bring a medium pot of water to a boil, add 4 eggs and cook for 10 minutes. Drain and transfer the eggs to a bowl with cold water. Peel the eggs and grate them against the large vegetable grater.
  • In a large pot or bowl combine grated beets, eggs, cucumbers, chives, dill, mustard, lemon juice and sour cream. Slowly start adding water and mix it all together. Season with salt and pepper and serve.


Serving: 1cup | Calories: 169kcal | Carbohydrates: 13g | Protein: 8.4g | Fat: 9.8g | Saturated Fat: 4.7g | Cholesterol: 174mg | Sodium: 482mg | Potassium: 469mg | Fiber: 2.4g | Sugar: 9.2g | Calcium: 60mg | Iron: 1.8mg