An Easy Borscht Recipe that’s been passed down from mom! This red beet soup is made with potatoes, beets, dill, garlic, and sour cream! Swap beans for the beef or make it with cabbage and add this traditional borscht recipe to your collection-it’s a family favorite!

red-bet-soup-borscht-recipe-alyonascooking

We love Beets! Which is why we roast beets and make a bunch of Classic Russian Recipes from them! Try some of our favorite beet recipes like the Shuba beet salad, Vinaigrette, and roasted beet salad! They come with health benefits including fiber, vitamin C, and lower blood pressure!

Borscht

What is Borscht? Borscht is one of the signature soups of Russia and Eastern Europe. Its vibrant red color comes from beets, which happens to be the main ingredient in a bowl of this Ukrainian soup! I used to make it with cabbage but within the years I’ve taken shortcuts to make it plain vegetarian borscht, it still keeps all the classic flavors a pot of borsch would have only much quicker!

Borscht is a little sour (from tomatoes), sweet (from beets), and perfectly delicious! Ingredients are so broad as you can add beans, cabbage, and beef, however, this version of beet soup will be as basic as it gets to achieve our family’s version of classic borsch (that happens to be on regular rotation!)

To Prepare Beets

Making beets for borscht is easy! I like to roast beets in advance then grate with a box grater and freeze into 2 cup portions. The beets retain all the deep red flavors and can keep frozen for many borscht dinners to come! Preparing beets doesn’t mean you have to wear gloves and my cutting boards have seemed to do well with stains! Roasted beets are simply a time saver when it comes to making borsch but if you didn’t get a head start they can simply be boiled with the soup.

Once the beets are roasted or grated raw the soup comes into play quickly. Here’s a simple process of how to make borscht;

  1. Simmer the potatoes with bay leaves.
  2. Meanwhile, sautee the onions and carrots then add the tomato sauce, sour cream, and ketchup. Add this to the potatoes.
  3. Stir in the beets (raw or roasted) and garnish with fresh garlic, dill, and sour cream before serving!
red-bet-soup-borscht-recipe-alyonascooking

How to make Borscht:

Easy Borscht Recipe (Beet soup)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24 servings
Author: Alyona’s Cooking
An Easy Borscht Recipe that's been passed down from mom! This red beet soup is made with potatoes, beets, dill, garlic, and sour cream! Swap beans for the beef or make it with cabbage and add this traditional borscht recipe to your collection-it's a family favorite!

Ingredients

Borscht:

  • 20 cups water
  • 5 potatoes (cubed)
  • 3 bay leaves
  • 2 cups grated beets*
  • 2 tbsp Vegeta seasoning
  • 1 tbsp salt
  • 1/2 cup dill
  • 4 cloves garlic

Stir Fry:

  • 2 carrots
  • 1 onion
  • 15 oz tomato sauce
  • 6 tbsp ketchup
  • 1 tbsp sour cream (heaping)

Instructions

How to Make Borscht:

  • In a large pot, boil potatoes and bay leaves in water for 25 min.
  • Meanwhile, sauté the onion and carrots until tender. Add the tomato sauce, ketchup, and sour cream. Add to potatoes.
  • Stir in the salt and Vegeta. Add the beets, garlic, and dill and simmer for 5 minutes.

Notes

Borscht Variations: 
  • Meat- Add 1 lb of beef or pork one hour prior to adding the potatoes for tender meat. 
  • Beans- Add 1 can of red kidney beans when you add the beets. 
  • Cabbage- Add 2 handfuls of shredded cabbage with the beets.  
Tomato Sauce: substitute with diced tomatoes, tomato juice, or tomato paste diluted with water to equal 15 oz.
Beets: If using grated raw beets boil for an additional 5 minutes. Roasted beets are already cooked. Overcooking beets will fade the red color. 

Nutrition per serving

Serving: 1servingCalories: 20kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 729mgPotassium: 139mgFiber: 1gSugar: 3gVitamin A: 1030IUVitamin C: 4mgCalcium: 16mgIron: 1mg

Q&A

Borscht Variations?

Borscht Variations: 

  • Meat- Add 1 lb of beef or pork one hour prior to adding the potatoes for tender meat.
  • Beans- Stir in 1 can of red kidney beans when you add the beets.
  • Cabbage- Add 2 handfuls of shredded cabbage with the beets.
  • Tomatoes- use diced tomatoes, fresh, tomato juice, or tomato paste diluted with water to equal 15 oz of tomato sauce.
  • Beets: If using grated raw beets boil for an additional 5 minutes. Roasted beets are already cooked. Overcooking beets will fade the red color.

What is Borscht?

Borscht is one of the signature soups of Russia and Eastern Europe. Its vibrant red color comes from beets, which happens to be the main ingredient in a bowl of this Ukrainian soup! As of a result, I used to make it with cabbage but within the years but, I’ve taken shortcuts to make it plain vegetarian borscht. It still keeps all the classic flavors a pot of borsch would have only much quicker!

Borscht is a little sour (from tomatoes), sweet (from beets), and perfectly delicious! Ingredients are so broad as you can add beans, cabbage, and beef, however, this version of beet soup will be as basic as it gets to achieve our family’s version of classic borsch (that happens to be on regular rotation!)

How to Prepare Beets for Borscht?

Beets can come roasted, pickled, or grated fresh when making borscht. Keep in mind raw beets take longer to simmer as pickled beets and roasted beets are already cooked. You want to add any form of beets towards the end of the cooking time. The longer they cook the more they lose there vibrant deep red color. Beets are always grated or julienned in Russian or Ukrainian beet soups!

How long Does Borscht Keep?

Borscht keeps long! The longer it sits the better it tastes!

In the Refrigerator- keeps for up to one week.

In the Freezer- borscht freezes very well. Keep frozen for up to 4 months.

What to Serve with Borscht?

Ukrainians love Borscht with fresh garlic and homemade wheat bread! Here are some of our favorite sides;

  • horseradish spread
  • cured pork
  • sliced onions
  • Hearty bread
  • Garlic cloves

Can I add Parsley?

Dill isn’t the only herb you can add to a beet soup! My mom likes to add parsley to borsch, however, I find that to be too strong for my liking. As of a result, I think dill makes the perfect herb in a beet soup since it’s such a signature Russian herb! Regardless, add the herbs towards the end.

Tips:

  1. Add beets towards the end.
  2. Roast and freeze beets in 2 cup portions for A HUGE shortcut!
  3. Add a can of beans for the beef.
  4. Add cabbage with the beets if desired.

More Russian Soups to Enjoy:

 

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