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Summer Borshch

UKRAINE

Cold Beet Soup

SUBMITTED BY

Isaac

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Isaac’s favorite healthy meal is not only packed with vitamins, but it’s also packed with flavor!

Ukrainian summer borshch, also known as cold borshch or kholodnyk, is a seasonal variation of the beloved traditional Ukrainian soup, adapted for warm weather. Made with beets, cucumbers, radishes, fresh herbs, and often enriched with kefir or sour cream, this chilled dish has long been a staple of Ukrainian summer cuisine. Its refreshing qualities and vibrant pink hue make it both a nourishing and visually striking meal enjoyed during the hottest months of the year.

Ancient Roots of Borshch

The origins of borshch in Ukrainian cuisine date back over a thousand years, rooted in the rural kitchens of Eastern Europe. While hot borshch made with meat and cabbage is widely known, the idea of a cold beet-based soup evolved as a practical response to hot summer days when lighter, cooling dishes were preferred. In the agrarian Ukrainian lifestyle, people relied heavily on preserved and garden-fresh vegetables. Beets, known for their long storage life and sweet earthiness, became central to both the winter and summer versions of borshch.

Development of the Summer Version

The summer borshch emerged as a clever culinary adaptation. Without the need for long simmering or rich meat broths, it was easy to prepare using raw or lightly cooked ingredients. Chilled and often blended with tangy dairy products like kefir, buttermilk, or sour cream, this soup became a way to stay hydrated and nourished while working in the fields. The addition of cucumbers, scallions, and dill introduced crisp textures and fresh aromas, while hard-boiled eggs or boiled potatoes were sometimes added for heartiness.

Soviet-Era Popularity

During the Soviet era, Ukrainian summer borshch became widespread across the USSR. Its affordability and simplicity made it a popular option in canteens and home kitchens alike. Each republic adapted the recipe slightly, with variations including the use of kvass (a fermented bread drink), vinegar, or different dairy bases. Still, the Ukrainian version—with kefir and fresh garden vegetables—remained iconic for its brightness and balance.

Today, Ukrainian summer borshch is more than just a cooling soup—it is a symbol of heritage and seasonal celebration. Passed down through generations, it reflects Ukraine’s deep connection to the land and its produce. It also demonstrates the adaptability of Ukrainian cuisine, which values simplicity, sustainability, and community. Many Ukrainians have fond memories of summer borshch prepared by grandmothers using ingredients straight from the garden.

As Ukrainian communities have spread across the world, summer borshch has found a place in international kitchens. With rising interest in Eastern European foods and plant-forward diets, this naturally vegetarian (and often vegan) dish has gained attention for its health benefits and photogenic appeal. Today, Ukrainian summer borshch continues to be a vibrant expression of both tradition and innovation.

Whether served at a summer picnic or as a chilled lunch during a heatwave, Ukrainian summer borshch remains a timeless example of how food connects people to place, history, and identity.

Summer Borshch

Servings 8
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Ingredients
  

For the soup

  • 1 lb red beets pre-cooked and peeled
  • 1 lb potatoes diced
  • ½ lb carrots diced
  • 4 qts vegetable stock
  • 1 large bay leaf
  • black pepper, salt, & sugar to taste
  • lemon juice to taste

For toppings

  • hard boiled eggs sliced
  • cucumbers thinly sliced
  • radishes thinly sliced
  • dill chopped
  • sour cream or yogurt

Instructions
 

  • Grate the peeled beets on the largest holes of a box grater or food processor with a grater function. Set aside, juice and all.
  • Add your diced potatoes and carrots to a large pot along with your stock and bay leaf. Stir it, cover it, and bring it to a boil over high heat. Once your soup is at a boil, uncover it, bring it down to a gentle simmer, and allow the potatoes and carrots to cook until they are tender. Check at around 15 minutes by fishing out some veg and stabbing it with a fork. Once tender, remove from the heat.
  • Add beets and their juices to the pot.
  • Season your soup with salt, sugar, and lemon juice to taste. You want enough salt to thoroughly season the soup, enough lemon to brighten it without it becoming sour, and enough sugar to balance the acidity from the lemon. Let the soup cool completely, cover it and pop it into the fridge overnight.
  • The next day, prepare your toppings and serve cold!
Course: Lunch
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.