Borscht Soup Recipe

This recipe for borscht, a classic dish in Eastern Europe, is a substantial soup made with beets and earthy root vegetables. 35 minutes to create, easy peasy!

recipe for borscht: very dear to my heart. It’s influenced by the things my grandmother used to make for me when I was a child, even after we fled Russia for the United States thirty years ago as refugees. I tried my best to replicate her traditional Russian borscht soup, but regrettably I never got her original beet soup recipe and she no longer remembers the specifics.

What Is Borscht

Borscht, pronounced “borsch” in Russian, is a hearty Eastern European beet soup made with beets, potatoes, cabbage, garlic, herbs, sometimes meat, and a garnish of sour cream and dill. It is well-liked in Ukraine and Russia. Borscht soup can be eaten hot or cold, and is recognized for its brilliant red color and earthy flavor.

How To Make Borscht Soup

Ingredients

• 1 tbsp Olive oil
• 1 medium Onion (diced)
• 2 medium Carrots (coarsely grated, or finely diced)
• 4 cloves Garlic (minced)
• 1 lb Beets (peeled and coarsely grated, or cut into 1/2-inch chunks)
• 12 oz Yukon gold potatoes (peeled and cut in 1/2-inch chunks)
• 1 1/2 cups Cabbage (sliced into thin shreds)
• 7 cups Beef broth (or chicken or vegetable broth)
• 1 tbsp Tomato paste (optional)
• 1 tbsp Lemon juice (or white vinegar)
• 1 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)
• Sour cream (optional, for garnish)
• Fresh dill (optional, for garnish)

Instructions

1. In a saucepan or Dutch oven, warm the olive oil over medium heat. Add the carrots and onions. Simmer the onions for 5 to 8 minutes, or until they are soft and beginning to turn brown.
2. Include the garlic. Saute until aromatic, about 1 minute.
3. Add the cabbage, potatoes, tomato paste (if using), beets, and broth. Mix everything together.
4. Heat the soup until it boils. Once the potatoes are soft, reduce heat and simmer for five minutes or so.
5. Add the lemon juice and stir. To taste, add salt and pepper for seasoning. If preferred, top with fresh dill and serve with sour cream.

Storage Instructions

Store: For up to three to four days, store leftovers in the refrigerator in an airtight container. Because beets can discolor plastic, I advise storing in glass.

Shred and chop the vegetables for the meal. Keep chilled until the time comes to prepare the beet soup. The beet soup itself also stores really well, so feel free to make the whole thing ahead!

Reheat: Bring to a simmer in a pot over low to medium heat, stirring from time to time, until the temperature reaches your preferred level. The microwave is also functional, but use a cover to prevent splatters.

Freeze: After letting the borscht cool, transfer it to a freezer bag or an airtight container, and keep it there for up to three months. Before heating, let it thaw in the fridge for the entire night.