Dairy Free, Mains, Recipes, Soups and Stews

Chilled Beet Borscht with Caraway Croutons

September 14, 2011
 I have a story for this soup. It involves a little restaurant I used to work at and have fond memories of stealing coffee cups full of this soup. 

Because it was a cold soup I could scoop a mug into the five gallon vat and curb my hunger pains in minutes flat. 

 It was a slightly strange meal at 9 in the morning, but my workstation during the day became the salad and cold apps station at night. I didn’t like to have to fight my way for stove space to heat something up so I usually just ate what was in front of me, or actually under me, in this case. Believe me I ate my fair share of salads at that hour as well.

I have been dreaming of this sweet, earthy soup for a few weeks now and decided to contact the chef to get the recipe. He had no idea what I was talking about. Ahh, the chef brain. So I followed my taste buds and made it up myself. It may not be the exact same soup, but it is just as delicious as I remember. 

Chilled Beet Borscht with Caraway Croutons

Yield: 8


    For the Soup:
  • 8 medium beets, about 2 pounds, peeled and large dice
  • 3 small sweet onions, quartered
  • 2 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 6 cups cold water
  • 5 tablespoons balsamic vinegar
  • Fresh dill for garnish
  • For the Croutons:
  • 2 cups, packed cubed day-old bread, such as baguette or peasant bread
  • 2 tablespoons olive oil
  • 1/2 teaspoon caraway seeds, crushed
  • 1/4 teaspoon kosher salt


    For the Soup:
  1. Heat oven to 425°F. Place beets and onion on a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to coat. Arrange vegetables in a single layer and roast until a fork easily goes through, about 40 minutes. Let cool.
  2. Place a quarter of the vegetables in a blender. Top with a quarter of the salt, water, and balsamic vinegar. Blend on high until very smooth. Repeat with remaining ingredients. Chill thoroughly, at least 3 hours or overnight. 
  3. For the Croutons:
  4. Heat oven to 375°F. Combine all ingredients in a large frying pan or baking sheet and toss to coat. Arrange in a single layer and bake until golden brown, about 15 minutes, turning halfway through. Let cool. 
  5. To Serve:
  6. After soup has chilled, taste again and add more vinegar or salt if desired. Ladle soup into bowls and top with fresh dill and a few croutons. A dollop of sour cream isn't half bad here either. 

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  • charliewillson September 15, 2011 at 9:24 am

    My favorite recipe is chicken caesar salad recipe and I didn’t know how to make it at my home. Please provide me whole procedure in detail to make caeser salad at home.

    caesar salad recipe

  • Kate Ramos September 15, 2011 at 2:03 pm

    Hi Charlie,

    Here is my recipe for Caesar salad, just add some grilled chicken breasts and your set! Enjoy!