Cold Borscht


  • 2 tablespoons canola oil
  • 4 cloves garlic, minced
  • 2 onions, chopped
  • 12 medium beets, chopped
  • 10 medium carrots, chopped
  • 1 small head cabbage, sliced
  • 5 stalks celery, sliced
  • 2 bay leaves
  • 12 cups beef stock
  • 1 small can tomato paste
  • 1/4 cup parsley, chopped
  • 1/2 cup fresh dill, chopped
  • 1 teaspoon celery seed
  • 2 teaspoons sugar
  • salt/pepper -- to taste
  • 2 tablespoons lemon juice
  • 1/3 cup balsamic vinegar, or more to taste
  • 2 cups sour cream, or more to taste and color!


  • Saute onions in large soup pot. Add the rest of the vegetables stopping before the parsley. Add the stock and tomato paste.
  • Cook for about 45-60 minutes until all the vegetables are tender and have flavored the stock. Add the parsley during the last 10 minutes or so.
  • Take off the heat and liquify in a blender in small batches or with a hand blender. Place back on the stove and add the dill, celery seed, sugar, salt, pepper, lemon juice. Taste. Add the balsamic vinegar as needed to add depth and character until you reach the desired wonderful taste. AT THIS POINT IT CAN BE SERVED HOT WITH A DOLLOP OF SOUR CREAM AND DILL GARNISH.
  • If you are serving cold, cool completely in a metal bowl placed inside a larger metal bowl filled with ice water. Allow to become cool and then allow to cool to a very cold temperature for serveral hours or overnight.
  • Take out and add the sour cream to your taste and color (a beautiful burgundy-pink). Correct seasoning with salt/pepper if necessary. Serve with an additional dollop of sour cream and a fresh garnish of dill. Enjoy!!


  • Description:
  • "A beautiful and fabulous summer or winter treat. Directions give you
  • the point where you can stop and make it a Hot Borscht."
  • SERVINGS: 12
  • SOURCE: Char Zyskowski