I love any kind of soup, and this borscht recipe definitely tops my list.
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!
It’s a deliciously hearty soup perfect for any time of year.
Borscht is a traditional beetroot soup from Eastern Europe, especially Ukraine, Poland, and Russia, to name a few. It most commonly contains beets, shredded cabbage, and a sour ingredient such as wine vinegar or lemon juice.
Beyond that, ingredients for borscht recipes can vary widely with the addition of onions, beans, celery, and tomatoes, among many other ingredients, including beef. I include carrots and potatoes and use vegetable stock (although chicken or beef stock will taste great as well).
How to Make Borscht
Borscht (aka borsch) has a deep ruby-red color which will also stain your hands and/or white cutting boards. Wearing gloves is a great idea when preparing beets, as they need to be peeled.
- Peel and chop the beets per the recipe below.
- Cook until slightly softened, and then add the broth. Simmer until everything is tender.
- Stir in lemon juice and zest and serve hot.
Save the beet tops to make sauteed beet greens!
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.
Serving & Storing Borscht
Add a generous dollop of rich sour cream and a sprinkle of fresh dill as a topping. Serve it with fresh rye bread or rolls and butter for dunking!
This recipe is easy to store in the refrigerator or in the freezer. The flavor deepens as it sits, so make enough for lots of leftovers. It will keep 4 days in the fridge or up to 4 months in the freezer.
Did your family enjoy this homemade Borscht? Be sure to leave a rating and a comment below!
Borscht Recipe (Beet Soup)
- 2 tablespoons olive oil
- 4 red beets peeled and 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 thinly sliced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 4 cups beef broth
- 2 tablespoons fresh chopped dill
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest
- 1 bay leaf
- kosher salt & black pepper to taste
- sour cream optional, for serving
- In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
- Add the garlic and cook for 30 seconds or until fragrant.
- Pour in the beef broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
- Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
- Serve with a dollop of sour cream and additional fresh dill.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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