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, parker house rolls, 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.
Savory Soup Recipes
Did your family enjoy this homemade Borscht? Be sure to leave a rating and a comment below!
Borscht Recipe (Beet Soup)
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 beets peeled and diced ½ inch, approx 1 ½ pounds
- 2 carrots diced ½ inch
- 1 large russet potato peeled and diced ½ inch
- ½ small green cabbage thinly sliced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 4 cups beef broth
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 bay leaf
- salt and black pepper to taste
- sour cream for serving, optional
Instructions
- 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 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish, Soup
Cuisine Polish, Ukraine© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Delicious! Easy recipe to follow
We grow our own beets in the summer then we pickle them…..can I use a couple of jars of pickled beets?
That sounds delicious, Cari! I am not sure how this recipe would turn out with pickled beets but this delicious borscht recipe is specifically made with pickled beets!
Your recipe does not indicate when to add the vegetable broth. Do you add it with the beef broth?
Yes, thank you for pointing it out!
I’ve never liked beets but decided to try this easy recipe as I had everything on hand but beets. I made it and it is delicious. I left out the cabbage and I used an infused olive oil and I puréed most of it so it wasn’t too chunky and it’s great with the dollop of sour cream! Thanks for such a healthy and inexpensive recipe and it’s the only Ukrainian recipe I have, love it.
The beets remained hard while the potatoes became overcooked. Next time, I will cook the beets by themselves for a while before adding the rest of the vegetables. Good recipe!