Cold Beet Soup

Cold beet soup is a dish in its own right — not borscht. It contains no cabbage or tomatoes, but includes cucumber, radish, eggs, and fresh herbs. It is always served cold, whereas borscht is eaten hot. Think of it as a kvas-based cold soup rather than a variation of borscht.

Add a splash of vinegar or lemon juice while cooking the beets — acid locks in the pigment. If the color still looks pale, grate a little raw beet and stir the juice into the finished soup just before serving.

Yes — it actually tastes better the next day once the flavors meld. Prepare without the eggs (add them just before serving) and without sour cream (add it in the bowl at serving time). Store for no more than 2 days in the refrigerator.

The non-negotiable elements are cooked beets, fresh cucumber, hard-boiled egg, and a liquid base of kvas or kefir. Sour cream at serving is virtually mandatory. Without any one of these components you have a different dish entirely.

Kvas gives a slight tang and authentic flavor — the most traditional choice. Kefir makes the soup creamy and more filling. Beet broth with a splash of vinegar is the lightest option. All three are correct; choose based on what you have and the texture you prefer.