borscht
Borscht – An Amazing Beet Soup

Borscht – An Amazing Beet Soup

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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. 

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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 the chopped 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 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. 

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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! 

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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

  1. Heat oil in dutch oven and sauté onion and garlic until soft, about 5 minutes.
  2. Add in celery, carrots, beets and potatoes and cook while constantly stirring to avoid burning, until vegetables start to soften, about 15 minutes.
  3. Add remaining ingredients to pot. Stir well and bring to a boil. Reduce heat and let simmer while occasionally stirring for about 45 minutes.
  4. 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.

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What is your favourite soup?

24 thoughts on “Borscht – An Amazing Beet Soup”

  1. 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!

  21. Haha!! I don’t think it does… But when cutting the beets my hands are stained purple until I scrub them. 🙂

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