Name: Borscht with Buttermilk and Grated Cucumber
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Eastern European
Ingredients: 4 medium beets, boiled or roasted, peeled and grated; 3 cups buttermilk; 1 large cucumber, peeled and grated; 2 tablespoons fresh dill, chopped; 1 small garlic clove, finely grated; 1 teaspoon salt; ½ teaspoon black pepper; 1 cup water; 1 tablespoon white vinegar or lemon juice

Jump to Recipe·Print Recipe

There’s something undeniably comforting about a chilled bowl of borscht on a warm day. The vibrant magenta hue from the beets, the cooling swirl of buttermilk, and the crisp bite of grated cucumber create a dish that is as beautiful to look at as it is refreshing to eat. With every spoonful, you get a taste of earthy sweetness, gentle tang, and a cool crunch that wakes up your palate.

Behind the Recipe

This version of borscht brings together tradition and a bit of kitchen improvisation. I remember my grandmother pulling beets from the garden, their crimson juice staining her hands, and boiling them into a broth that filled the kitchen with a sweet, earthy aroma. She would chill the soup overnight and finish it with a splash of kefir. I’ve swapped that with buttermilk for its tangy richness, and added grated cucumber for a refreshing crunch that makes this dish perfect for sunny days.

Recipe Origin or Trivia

Borscht has roots that stretch across Eastern Europe, especially Ukraine, Poland, and Russia. While it’s often known as a hearty winter soup, many regions enjoy a chilled version in the summer. The cold borscht, or kholodnik, is made with beets and dairy like kefir or buttermilk, creating a cooling dish that balances sweet and sour. Each country adds its own twist, but the beet always remains the star.

Why You’ll Love Borscht with Buttermilk and Grated Cucumber

This chilled borscht is more than just a pretty bowl of soup. It’s refreshing, full of texture, and easy to make.

Versatile: Serve it as a light lunch, a starter, or even a post-workout meal that hydrates and nourishes.

Budget-Friendly: Made with humble ingredients like beets, cucumber, and buttermilk, it’s easy on your wallet.

Quick and Easy: Most of the work is in boiling the beets. Once that’s done, it comes together in minutes.

Customizable: Add fresh herbs, swap the buttermilk for kefir or yogurt, or toss in a boiled egg.

Crowd-Pleasing: Its vibrant color and cooling taste make it a conversation starter at gatherings.

Make-Ahead Friendly: It gets even better after chilling for a few hours or overnight.

Great for Leftovers: Keeps well in the fridge and tastes just as good the next day, if not better.

Chef’s Pro Tips for Perfect Results

Want that borscht to sing with flavor and look like it came out of a magazine? Here’s how to do it right.

Use roasted or boiled beets: Roasting brings out their sweetness, but boiling is quicker.
Chill completely before serving: The flavors develop better when cold, and it’s more refreshing.
Grate cucumber just before serving: It keeps the texture fresh and crisp.
Add buttermilk gradually: This lets you control the creaminess and tang.
Finish with dill and black pepper: These small touches elevate the final taste.

Kitchen Tools You’ll Need

You won’t need a fancy setup, just a few basics.

Medium Pot: For boiling or roasting your beets.

Grater: To shred the cucumber finely.

Mixing Bowl: For combining ingredients smoothly.

Measuring Cups: To keep proportions right.

Serving Bowls: Deep ones work best for borscht.

Ingredients in Borscht with Buttermilk and Grated Cucumber

Every component here plays its part, from color to crunch to creaminess.

Beets: 4 medium, boiled or roasted, peeled and grated – they give the soup its signature color and earthy sweetness.
Buttermilk: 3 cups – adds a cool, tangy base that balances the beets.
Cucumber: 1 large, peeled and grated – offers a fresh crunch and mild flavor.
Fresh Dill: 2 tablespoons, chopped – brings a burst of herbal brightness.
Garlic: 1 small clove, finely grated – adds just a hint of warmth and bite.
Salt: 1 teaspoon – enhances all the flavors.
Black Pepper: ½ teaspoon – gives a subtle kick and balance.
Water: 1 cup – thins the soup to your preferred consistency.
White Vinegar or Lemon Juice: 1 tablespoon – adds brightness and sharpness.

Ingredient Substitutions

Need to tweak it? No problem.

Buttermilk: Kefir or plain yogurt thinned with water.

Cucumber: Zucchini or chopped celery for crunch.

Dill: Fresh parsley or chives.

Garlic: Shallot or a pinch of garlic powder.

White Vinegar: Apple cider vinegar or lemon juice.

Ingredient Spotlight

Beets: These vibrant root vegetables are rich in antioxidants and lend the soup its natural sweetness and bold color.

Buttermilk: It brings a creamy tang that mellows out the earthiness of the beets and helps the soup feel light but satisfying.

Instructions for Making Borscht with Buttermilk and Grated Cucumber

Let’s bring it all together, step by step. This soup is all about layering freshness and flavor.

Preheat Your Equipment:
If you’re roasting your beets, preheat the oven to 400°F.
Combine Ingredients:
In a large bowl, mix the grated beets with the buttermilk, water, garlic, salt, pepper, and vinegar.
Prepare Your Cooking Vessel:
If using roasted beets, make sure they’re cooled completely before grating and adding to the bowl.
Assemble the Dish:
Stir everything well, then fold in most of the grated cucumber, reserving some for garnish.
Cook to Perfection:
No cooking required at this stage. Just let the soup rest in the fridge for at least 1–2 hours.
Finishing Touches:
Taste and adjust seasoning. Add a bit more salt or vinegar if needed. Top with remaining cucumber and fresh dill.
Serve and Enjoy:
Ladle into bowls, drizzle with a touch more buttermilk if desired, and serve cold.

Texture & Flavor Secrets

This borscht is all about contrast. The beets are tender and sweet, the cucumber is crunchy and clean, and the buttermilk adds a velvety tang that ties everything together. A tiny bit of garlic and dill cuts through the richness and keeps the flavor alive on your tongue.

Cooking Tips & Tricks

Here’s how to make your borscht truly stand out.

Use gloves when peeling beets to avoid stained hands.
Roast your beets with skins on for deeper flavor.
Chill in a glass or ceramic bowl for better cold retention.
Serve with a dollop of yogurt or sour cream for extra creaminess.

What to Avoid

Little mistakes can throw off the balance, so here’s what to steer clear of.

Adding cucumber too early – it’ll get soggy and lose its bite.
Skipping vinegar or lemon – you’ll miss the bright zing.
Using hot beets – they’ll curdle the buttermilk.

Nutrition Facts

Servings: 4
Calories per serving: 160

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes (for beets)
Total Time: 1 hour (plus chilling)

Make-Ahead and Storage Tips

This soup is even better the next day. Make it a day ahead and let the flavors develop overnight. Store in an airtight container in the fridge for up to 3 days. Stir before serving. Freezing is not recommended due to the dairy.

How to Serve Borscht with Buttermilk and Grated Cucumber

Serve it in chilled bowls with extra grated cucumber and a sprinkle of dill. Pair it with rye bread, a boiled egg on the side, or a light salad for a complete meal. It’s also great in small glasses as a party starter.

Creative Leftover Transformations

Got leftovers? Here’s how to enjoy them differently.

Blend with extra yogurt for a borscht smoothie bowl.
Use as a base for a cold pasta salad dressing.
Turn it into a cold beet dip with some whipped feta.

Additional Tips

Always chill your serving bowls for maximum refreshment.
Taste before serving, as flavors mellow over time.
Try adding a pinch of sugar if your beets are very earthy.

Make It a Showstopper

Garnish with a swirl of buttermilk, a sprig of dill, and a few slivers of cucumber on top. Serve in glass bowls to show off the color, and place on a white tablecloth to let the magenta shine.

Variations to Try

Spicy Kick: Add a touch of horseradish or chili flakes.
Vegan Swap: Use plant-based buttermilk or thinned coconut yogurt.
Creamier Version: Blend half of the soup for a silky texture.
Extra Protein: Add sliced hard-boiled eggs or chickpeas.
Herb Boost: Mix in tarragon, mint, or basil for a twist.

FAQ’s

1. Can I use canned beets?

Yes, but fresh beets give better flavor and color.

2. What’s the best way to chill the soup quickly?

Place the bowl in an ice bath or freezer for 15–20 minutes, stirring occasionally.

3. Is it okay to use yogurt instead of buttermilk?

Absolutely. Just thin it out with water for a similar texture.

4. Can I make this ahead of time?

Yes, it tastes even better the next day.

5. How long does it last in the fridge?

Up to 3 days, tightly sealed.

6. Can I freeze this soup?

Not recommended, as the dairy may separate.

7. Is this gluten free?

Yes, it’s naturally gluten free.

8. What type of cucumber should I use?

English or Persian cucumbers work best for their mild flavor and fewer seeds.

9. Can I serve it warm?

This recipe is best served cold, but you can warm it gently if preferred.

10. Does it stain your dishes?

Beets can stain, so rinse bowls right after serving.

Conclusion

This chilled borscht with buttermilk and grated cucumber is a celebration of color, freshness, and flavor. It’s easy to make, beautiful to serve, and refreshing to eat. Trust me, you’re going to love this.