by Holly
Borscht is a delicious steaming bowl of nourishing soup to brighten your mood. Beets give this soup an earthy sweetness (and a vibrant color), while a dash of lemon juice and fresh dill add a hint of freshness.
This borscht recipe is a deliciously hearty soup perfect any time of year. Like a classic chicken noodle soup, it is heartwarming and comforting.
What is Borscht?
Borscht is a traditional soup hailing from Russia and Eastern Europe. It wouldn’t be borscht without beets and some kind of souring ingredient such as wine vinegar or lemon juice. It almost always has shredded cabbage too.
Beyond that, ingredients can vary widely with the addition of beans among many other ingredients (Russian borscht usually includes beef). I include carrots and potatoes and use vegetable stock (although chicken or beef stock will work).
To Prepare Beets
Borscht (aka borsch) has a deep ruby red color that is incredibly enticing. The color of beets will also stain your hands and/or white cutting boards so I always wear gloves when preparing beets.
While I never peel roasted beets before cooking, in this soup they do need to be peeled.
- Cut off the beet tops and discard (or save to make sauteed beet greens)
- Peel beets using a vegetable peeler.
- Cut into 1″ cubes.
How to Make Borscht
Making borscht is a simple process, simply chop and simmer!
- Sauté the beets and other vegetables in oil.
- Add the vegetable broth and simmer
- Stir in lemon juice and zest and serve hot.
Swirl in a dollop of sour cream in each bowl. The fat in the cream helps balance the acidity of the soup and provides some richness and body. Serve borscht as an appetizer with dinner, or as a light meal with a side of corn muffins, soda bread, or cheese biscuits.
How Long Does Borscht Last?
This recipe is easy to store in the refrigerator or in the freezer for an extended time! And as a bonus, it only tastes better as it sits! So be sure to make enough for lots of leftovers.
- In the Refrigerator – Borscht can last for up to four days. You’ll love how the flavors deepen and develop in storage.
- In the Freezer – Borscht freezes well. Store it in freezer containers for up to four months. No need to thaw before reheating in the microwave or stovetop on low heat.
What to Serve with Borscht
- Topping it with a nice rich full fat sour cream is a must!
- Fresh dill is a must for topping this recipe
- Serve it with bread or rolls and butter for dunking.
Comforting Soup Recipes
- Baked Potato Soup – rich and creamy soup!
- Homemade French Onion Soup – a classic recipe
- Taco Soup Recipe – family favorite!
- Fresh Tomato Soup – easy from scratch recipe
- Broccoli Cheese Soup – ready in 20 mins (reader favorite)!
Easy Borscht Recipe (Beet Soup)
Prep Time 20 minutes
Servings 6
Course Soup
Cuisine AmericanIngredients
- 2 tablespoons olive oil
- 4 red beets ½ inch diced (approx 1 ½ pounds)
- 2 carrots ½ inch diced
- 1 large russet potato peeled and ½ inch diced
- ½ small green cabbage shaved
- 2 cloves garlic minced
- 4 cups vegetable broth
- 4 cups beef broth
- 2 tablespoons dill fresh, minced
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest
- 1 bay leaf
- kosher salt to taste
- black pepper to taste
- sour cream optional, for serving
Instructions
- Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
- Cook for 10 minutes to slightly soften the vegetables.
- Add in the garlic and saute for 30 seconds or until fragrant.
- Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
- Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
- Serve with a dollop of sour cream on top.
