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Cold Borscht

This delicious yet simple cold soup is great to serve on a warm day.



1              teaspoon olive oil

1              shallot chopped, about ½ ounce

2              medium carrots, about 5 ounces

1              pound red beets

3              cups vegetable broth


                freshly ground black pepper


1. Put oil into a saucepan and place over medium heat. Add the shallot and sweat until soft, about 2 minutes.

2. While the shallot is sweating, turn the Cuisinart® Juice Extractor to speed 5. Turn the unit on and juice the carrots and the beets.

3. Add juice, vegetable broth and ½ cup of the pulp to the saucepan and bring to a simmer. Allow soup to simmer for about 30 minutes.

4. Taste and add seasoning if necessary.

5. Chill well before serving.

Serving Tip: Garnish cold borscht with a dollop of sour cream and some chopped fresh dill.

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Makes about 4 cups

Nutritional Information
Per Serving

Nutritional information per serving (1 cup):
Calories 87 (14% from fat) • carb. 17g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 818mg
• calc. 31mg • fiber 2g

Notable nutrients based on daily percentages:
Vitamin A 128% • Folate 33%

This recipe can be prepared using the following Cuisinart® products:
Juice Extractor

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