Summer Borscht with Cucumber Dill Salad

Gayle McLeod | July 17, 2015

The secret to a great cold soup is amping up the seasoning with a bit of extra salt and a boost of acidity. This version of a summer borscht is as refreshing as a salad, as satisfying as a soup, and it's the perfect meal on a hot day. 

Serves 3-4


1 litre container of Beet Borscht (thawed and chilled)

1 medium long english cucumber (seeded and diced), about 2 cups

3-4 green onions, thinly sliced

2 tbsp coarsely chopped fresh dill

juice of 1 lemon

2 tsp white balsamic or champagne vinegar

1/2 tsp flake sea salt

freshly ground black pepper

3/4 cup sour cream or plain kefir yogurt


Combine all ingredients except the borscht and sour cream in a medium bowl. Toss to combine.

Divide the cold borscht into bowls and spoon the cucumber salad on top. Add a spoonful of sour cream or yogurt and more freshly ground black pepper.




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