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Jimny Barscz (Cold Borscht)
Cold, Salty & Sour Beet Soup
2 15oz. cans sliced beets
3/4 cup white vinegar
2 medium cucumbers, or 1 English cuke
4-6 hardboiled eggs
1 fresh egg
2 Tbls. chopped fresh dill, plus extra for garnish
1 cup sour cream
Salt & Pepper


Drain the canned beets, reserving the liquid, and bring the volume up to 2 quarts with water.

Julienne the beets, and add the beets, liquid, and vinegar to your soup pot. Set heat to medium-high.

Peel the cucumbers (not necessary for English cukes), slice lengthwise, remove the seeds, then slice in half circles and add to the soup. Add the dill, a little bit of salt, and bring to just under a boil.

Turn off the heat, add the peeled and sliced hardboiled eggs, and let cool to room temperature (2-3 hours).

When the soup has cooled, whisk the raw egg in a large bowl. Whisk in the sour cream (maybe adding a little milk for smoothness) and add salt and pepper.

Blend this mixture into the soup by ladling small amounts of beet broth into the sour cream and whisking (you don't want the broth to be hot, as you will curdle the cream and scramble the egg). When it's a beautiful pink color you can incorporate the sour cream mix into the soup.

Now refrigerate until cold, preferably overnight. Serve in a bowl or mug garnished with fresh dill sprigs.

When our Jersey summers get so hot and humid I like it over ice, with extra salt.

Concerns about the raw egg? We've kept a batch in the 'fridge for 3 days with no problem. I can't say anything beyond that as it simply gets eaten up!

Preparation Time: 3 hrs to overnight Serves: 8-10
Recipe Origin: Lithuania
Submitted by:
Riverside Eddie
New Jersey
United States
This recipe has been viewed 3742 times.


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