Chilled Honey Borscht Soup

A luscious, jewel-hued summer soup — the deep earthy flavour of beets is complemented by the delicate sweetness of Billy Bee honey.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Makes: 6 servings
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All You Need

  • 1 lb (500 g) fresh beets
  • 1 cup (250 mL) each 1-in (2.5 cm) julienne cucumber and carrots
  • 1/2 cup (125 mL) finely chopped green onion
  • 3 cups (750 mL) Kitchen Basics No Salt Added Vegetable Stock
  • 1/4 cup (50 mL) Liquid Honey 500 g - Beehive Billy Bee Honey
  • 1/4 cup (50 mL) white wine vinegar
  • 1 tsp (5 mL) each salt and Club House Ground Black Pepper
  • 3 tbsp (45 mL) sour cream


  1. Place beets in a large pot on medium-high heat and bring to a boil. Cook about 30 minutes or until very tender. Strain beets. Cool slightly. Remove skin. Set aside to cool completely.

  2. Julienne beets and place in a large bowl. Add all remaining ingredients, except sour cream; stir well.

  3. Keep refrigerated until ready to serve. Top with sour cream to garnish.

  4. Chef’s Tip: Try using low-fat sour cream or low fat plain yogurt instead of sour cream.


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