Chunky Chilled Beet Borscht Recipe

Name: Chunky Chilled Beet Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil (I prefer to use this for all heated applications); 1 yellow onion, diced; 2 garlic cloves, minced; 3 celery stalks, sliced; 2 carrots, sliced into circles; 15 - 20 baby red potatoes, halved or quartered as you prefer; 4 medium-to-large sized beets, peeled and cut into 1/2 inch chunks; 6 cups vegetable broth; 1 1/2 cups cooked chickpeas; juice of half a lemon; 1/4 cup fresh dill, minced; salt and pepper

Servings: persons

1 tablespoon coconut oil (I prefer to use this for all heated applications)
1 yellow onion, diced
2 garlic cloves, minced
3 celery stalks, sliced
2 carrots, sliced into circles
15 - 20 baby red potatoes, halved or quartered as you prefer
4 medium-to-large sized beets, peeled and cut into 1/2 inch chunks
6 cups vegetable broth
1 1/2 cups cooked chickpeas
juice of half a lemon
1/4 cup fresh dill, minced
salt and pepper

1
Heat the oil in a large soup pot over medium heat. Add the onions with a pinch of salt and saute for about 5 minutes, till slightly browned and translucent. Turn the heat down to medium low and add the garlic; cook 30 seconds.
2
Now, add the celery, carrots, and potatoes. Stir them around and cook for about 2 minutes. Then, add the beets along with the vegetable broth. If all the vegetables are not submerged, add a bit more broth.
3
Turn the heat up to high and bring the soup to a boil. Once boiling, cover the soup, but leave the lid slightly ajar so that steam can escape. Turn the heat down to medium low and simmer for about 35 minutes, or until all the vegetables are tender.
4
Add the cooked chickpeas, lemon juice, and dill. Stir into the soup. Taste for seasoning, adding lots of black pepper and however much salt you think the soup needs.
5
Turn off the heat, and let the soup completely cool at room temperature. Transfer the soup to the fridge to chill for a few hours. Once it's nice and cold, serve!

583

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon coconut oil (I prefer to use this for all heated applications), 1 yellow onion, diced, 2 garlic cloves, minced, 3 celery stalks, sliced, and more.

Yes, Chunky Chilled Beet Borscht falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Chilled Beet Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions