Cold Borscht, a cool, summery take on the classic Ukrainian soup, is one of several modernized recipes in San Francisco chef Anna Voloshyna’s debut cookbook, “Budmo! August 29, 2022 at 6:40 a. Growing up in Ukraine, San Francisco chef and blogger Anna Voloshyna ate a bright pink, kefir-based cold borscht called kholodnyk — kholod means cold in Ukrainian — to cool off during the scorching-green borscht days of summer.
Persian cucumbers, dill, parsley and extra-virgin olive oil for added color and texture. DIRECTIONS In a medium saucepan, combine the beets with water to cover by about 2 inches. Bring to a boil over medium-high heat and cook until the beets are easily pierced with a knife, 30 to 40 minutes. Drain the beets and let them sit for about 10 minutes. When they are cool enough to handle, peel them and then coarsely grate them.