Chunky Chilled Beet Borscht

Name: Chunky Chilled Beet Borscht
Prep time: 25 min
Cook time: 35 min
Total time: 150 min
Yield: 6
Cuisine: Eastern European
Ingredients: 1 tablespoon coconut oil; 1 yellow onion, diced; 2 garlic cloves, minced; 3 celery stalks, sliced; 2 carrots, sliced into circles; 15 to 20 baby red potatoes, halved or quartered; 4 medium-to-large beets, peeled and cut into ½ inch chunks; 6 cups vegetable broth; 1½ cups cooked chickpeas; ½ lemon juice of half a lemon; ¼ cup fresh dill, minced; salt and pepper to taste

Recipe GLPR8d4be153ad557e

Eastern European

Soup

150 min

600 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant chilled Eastern European soup brimming with tender roasted vegetables and hearty chickpeas. Beets, potatoes, carrots, and celery are simmered together in vegetable broth until perfectly soft, then chilled and finished with fresh dill and bright lemon juice. This naturally vegan, high-fiber soup is both satisfying and refreshing—ideal for warm weather dining.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 tablespoon coconut oil

1 yellow onion, diced

2 garlic cloves, minced

3 celery stalks, sliced

2 carrots, sliced into circles

15 to 20 baby red potatoes, halved or quartered

4 medium-to-large beets, peeled and cut into ½ inch chunks

6 cups vegetable broth

1½ cups cooked chickpeas

½ lemon juice of half a lemon

¼ cup fresh dill, minced

salt and pepper to taste

Directions

Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and fragrant, about 3 to 4 minutes.
Stir in the minced garlic and cook for another minute until aromatic.
Add the sliced celery, carrot circles, halved or quartered baby potatoes, and beet chunks to the pot. Stir to combine all the vegetables.
Pour in the vegetable broth and bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low and simmer uncovered for 25 to 30 minutes, or until all the vegetables are tender and the beets have released their color into the broth.
Stir in the cooked chickpeas and simmer for an additional 3 to 5 minutes to warm them through.
Remove the pot from the heat and stir in the fresh lemon juice. Season the soup generously with salt and pepper to taste.
Allow the soup to cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours or until completely cold.
Just before serving, stir in the fresh minced dill. Ladle the chilled borscht into bowls and serve cold.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard at Harris Teeter, Food Lion, or Walmart—no special stops needed. At roughly $1.50 per serving, the cost is driven by beets and potatoes, both seasonally cheap in North Carolina now. The stated 150 minutes is honest for a chilled soup that requires cooking vegetables, cooling, and chilling, though active prep is under 20 minutes. This is a single-pot meal that reheats well and suits a weeknight dinner for a family of six, though it lacks the richness of a meat-based borscht and may feel lighter than some expect from the name.