
Borscht – An Amazing Beet Soup
Borscht is one of my all time favourite soups. It reminds me of spring and summer because of all the fresh vegetables, and it also makes me think of fall and winter because of the warmth and the types of vegetables, that is root vegetables, and particularly beets!
Borscht is a soup made mostly from beets, plus other vegetables and lots of dill. It is of Ukraine origin and even though I am not Ukrainian, it is a soup I grew up with. I have always loved the sweet, savoury and dilly flavours this soup brings and find it best served with a dollop of sour cream or Greek yogurt.
For this recipe I had a lot of fresh vegetables, including beets, in my fridge that I needed to use before they spoiled. I have seen many versions of borscht made, some with or without cabbage, potatoes, celery and carrots. I put all of these vegetables into my soup for added flavour, nutrients and to simply get them out of my fridge!
Wash all vegetables and cut up into bite size pieces.
Heat oil in dutch oven and sauté onion and garlic until soft, about 5 minutes.
Add in the chopped celery, carrots, beets and potatoes and cook while constantly stirring to avoid burning, until vegetables start to soften, about 15 minutes.
Add in the chopped cabbage, salt, pepper, tomato paste, brown sugar, broth, vinegar, water, bay leaves and dill. Stir the mixture well, bring to a boil and let simmer while occasionally stirring for about 45 minutes.
Serve with a dollop of sour cream or Greek yogurt! This soup is an excellent appetizer to a main meal of pierogis, cabbage rolls and kielbasa; or eat it on it’s own for lunch!
Borscht
Ingredients
- 2 Tbsp olive oil
- 1 small onion diced
- 3-4 garlic cloves minced
- 2 medium sized beets diced
- 4-5 stalks of celery diced
- 2 carrots diced
- 10-12 baby potatoes diced
- 1/2 head purple cabbage chopped
- 2 Tbsp tomato paste
- 1 1/2 Tbsp brown sugar
- 1 Tbsp champagne vinegar
- 4 Tbsp dill
- 2 bay leaves
- Salt and pepper to taste
- 4.5 cups chicken broth
- 7 cups water
- Sour cream or Greek yogurt
Instructions
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Heat oil in dutch oven and sauté onion and garlic until soft, about 5 minutes.
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Add in celery, carrots, beets and potatoes and cook while constantly stirring to avoid burning, until vegetables start to soften, about 15 minutes.
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Add remaining ingredients to pot. Stir well and bring to a boil. Reduce heat and let simmer while occasionally stirring for about 45 minutes.
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Serve with a dollop of sour cream or Greek yogurt!
Recipe Notes
Use white wine vinegar if you don't have champagne vinegar.
Make it vegetarian by using vegetable stock instead.

What is your favourite soup?
24 thoughts on “Borscht – An Amazing Beet Soup”
Thanks for sharing this borscht recipe. I grew up eating beets, fresh from my mom’s garden and I love them in many ways. I’ve heard of borscht, yet have never seen a recipe for it; this will come in handy!
I sometimes am so so about beetroot but this soup is making me want to jump right in.
Bintu @ Recipes From A Pantry recently posted…Pistachio Baileys Shortbread With A Chocolate Baileys Glaze
Thanks!! Let me know how you like borscht when you try it!! 🙂
Thanks! I hope you try it out!
I loooove borscht! whata cozy dinner idea!
Thanks Claudia! Me tooo! 🙂
I’ve always wanted a good recipe for borscht. This certainly looks like it would fi the bill. Thank you for sharing. I am also pinning 🙂
Awww thanks!!! ?
Beets are so good for you so it’s wonderful that you shared this recipe as a hearty and healthy way to enjoy this wonder food! The balance of ingredients looks amazing by the way.
Thanks Leslie! I agree – so healthy!!!
I was never a great fan of beetroot, but have grown to love it over the past year. I have never eaten or made beetroot soup so this recipe is a lovely one to try. Thanks for sharing.
Razena | Tantalisemytastebuds.com recently posted…Overnight muesli and oats with fruits and nuts
That is a great looking Borscht! While I have never made it at home, this could be the recipe that prompts it!
Chris @ SimpleFood365 recently posted…Making Santa’s Cookie Plate With OREO Cookie Ball Snowmen
Thanks Razena! I hope you try it out and enjoy!!
Thanks Chris!
I can’t wait to give your recipe a try! I have heard of the famous borscht but never had the chance to try it. Thanks for sharing this recipe!
Oana@AdoreFoods recently posted…German Terrassen Kekse Christmas cookies
Awesome!! I hope you love it!
You recipe sounds yummy. I don’t add brown sugar and I add lots of dill to mine.
Thanks Karen! Yes the more dill, the better!! 🙂
This recipe sounds so delicious and a great nutritional pick me up. What I want to know is does it turn your tongue purple?? If it does I could probably get my 4 year old to give it a try 😉
I love borscht too, but have never made it at home before, this looks delicious, I need to try it soon!
Joy @ Joy Love Food recently posted…Pumpkin and Pecan Pie Trifles
Haha!! I don’t think it does… But when cutting the beets my hands are stained purple until I scrub them. 🙂
Thanks Joy!!
Made it… Loved it!!!!
Yay!! I am so happy you tried it and loved it! Thanks for reading!!
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