Chilled Borscht with Eggs and Sour Cream

The prepared beet soup base may be stored in the refrigerator for a few days.

Serves: 4Hands-on: 20 minutesTotal: 2 hoursDifficulty: Easy

Serves: 4


  • 4 medium beets, cleaned
  • 5 cups water
  • ¼ tsp. salt
  • 1 Tbsp. white vinegar
  • 2 hard-boiled eggs, peeled and chopped
  • 4 sprigs dill
  • 4 sprigs parsley
  • 4 Tbsp. sour cream


  • Boil the beets in the water, unpeeled, for 20 to 25 minutes; remove the beets with a slotted spoon, leaving the water to boil. When the beets are cool enough to handle, peel and grate them; return them to the boiling water. Cook for another 10 to 15 minutes, adding the salt and vinegar. Remove from heat and allow to cool. Refrigerate until thoroughly chilled.
  • Pour the soup into large serving bowls. Add some egg, dill, parsley, and a tablespoon of sour cream to each before serving.