Borscht is a beloved beet soup that stands out for its bold color and cozy, satisfying taste. This Borscht recipe is not just pretty to look at, it’s incredibly healthy too! With iron from the beets, vitamins from the carrots, and hearty nutrients from potatoes and cabbage, every spoonful is a little gift to your body.
One evening the wind howled outside, shaking the windows as I pulled my sweater closer around me. The trees, once full of leaves, were almost bare. It was the kind of chilly day that made you crave something warm and comforting.
In the kitchen, the smell of something cozy filled the air. I had a pot of borscht cooking on the stove, its bright red color glowing as it bubbled gently. The tender cabbage, soft potatoes, and sweet, earthy beets came together perfectly.
This wasn’t just soup, it felt like a warm hug in a bowl. I poured some into a dish, the steam rising in little swirls, and smiled.
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⭐Why You'll Love This Borscht
- Simple to Make: Easy, step-by-step instructions make this recipe perfect for beginners.
- Beautiful and Delicious: The bright red color from fresh beets makes it as pretty as it is tasty.
- Great for Meal Prep: Borscht gets even tastier the next day—make a big batch and enjoy it all week!
🧾Borscht Ingredients
Here’s the breakdown of what’s in this borscht recipe:
For Vegetable Soup:
- Sunflower Oil: It’s great for sautéing onions and vegetables, adding richness without taking over the taste.
- Onion: Onions are my go-to for their sweet, savory taste and how they build a flavorful base for the soup.
- Salt and Pepper: It brings out the flavors of the vegetables, and black pepper adds a gentle heat.
- Celery, Carrot, Potatoes, and Cabbage: These veggies are the heart of this soup. Celery adds a subtle earthiness, carrot brings sweetness and beautiful color, potatoes make the soup hearty and creamy, and cabbage adds a mild crunch and traditional charm. Together, they make the soup rich and satisfying.
- Vegetable Broth: In this recipe, I use vegetable stock.
- Bay Leaf: A bay leaf adds a gentle herbal aroma that takes the soup’s flavor up a notch.
Beetroot Mixture:
- Sunflower Oil: Sunflower oil is perfect for sautéing the beetroot and making a roux.
- Beetroot: Fresh beetroot is the star of this soup! It gives the borscht its gorgeous red color, earthy flavor, and natural sweetness.
- Tomato Paste: Tomato paste adds a deep, umami richness with a hint of sweetness and tanginess that complements the beetroot beautifully.
- Vinegar: A splash of vinegar balances the sweetness of the beets.
- Flour: Flour helps thicken the soup, giving it a satisfying, creamy texture.
- Water: Adding water balances the roux and keeps the soup’s texture just right.
- Sugar: A little sugar enhances the natural sweetness of the beets and ties all the flavors together.
For Garnish:
- Parsley, Dill, and Garlic: These fresh herbs and garlic are my favorite finishing touches. Parsley brings a fresh, vibrant flavor, dill adds a classic and aromatic touch, and garlic gives a savory kick that deepens the flavor.
- Sour Cream: Sour cream adds a creamy, tangy finish that makes the borscht extra luxurious.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Borscht
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Sauté the onion in a large pot, then add the chopped celery and cook until tender.
2. Coarsely grate the carrots, add them to the pot, and cook until soft.
3. Add the vegetable broth and let it simmer, then add chopped potatoes and simmer until the vegetables are nearly tender.
4. Introduce sliced cabbage, and sprinkle salt, pepper, bay leaf, and cook on low heat for 15 minutes until the cabbage is soft.
5. Cook the grated beetroot until it releases a vibrant color; then, stir in the tomato paste and vinegar.
6. Heat the oil and cook the flour until golden, then add water and mix the roux with the beets, add sugar, and stir until smooth.
7. Pour the beetroot mixture into the pot and simmer for 10 minutes, add herbs, and minced garlic, and simmer for 5 more minutes to blend the flavors.
8. Spoon the borscht into bowls, add a dollop of sour cream, and garnish with extra herbs.
💭Tips for Success
Pick Fresh Ingredients: Go for firm, fresh beets and tender cabbage, Savoy cabbage works great for its mild flavor and texture. Use homemade or good-quality vegetable broth for the best taste.
Chop Evenly: Cut veggies evenly for smooth cooking. Grate beets and carrots for a quicker cook and better texture.
Simmer Gently: Keep the soup at a gentle simmer to keep it clear and avoid overcooking.
Add the Beetroot at the End: Stir in the beets toward the end of cooking to preserve their vibrant color.
Make a Smooth Roux: Stir the roux constantly, adding liquid slowly to avoid lumps.
Taste and Adjust: Balance the flavors as you go, salt, pepper, sugar, and vinegar should enhance the sweetness and tang just right.
Let the Soup Rest: After cooking, let the soup sit for 15-20 minutes to allow the flavors to blend.
Storage: Keep leftovers in the fridge for 4-5 days or freeze for up to 3 months.
❓Commonly Asked Questions
Borscht is a tangy, hearty soup that’s traditionally made with meat stock and boiled veggies. This Ukrainian version, with its bright beet color, is the most popular. Borscht is made in many ways across Central and Eastern Europe.
🍛More Soup Recipes to Try!
Are you enjoying this Borscht? you’ll love these delicious soup recipes too:
- Butternut Squash Soup
- Broccoli Cheddar Soup
- French Onion Soup
- Lentil Soup with Vegetables
- Chicken Soup
- Avgolemono Greek Lemon Chicken Soup
- Black Eyed Peas Recipe
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Borscht Recipe
Ingredients
For Vegetables Soup:
- 3 tablespoon Sunflower Oil
- 1 Onion
- ¼ teaspoon Salt
- 1 Celery Stick
- 2 Carrot
- 2 l Vegetable Broth
- 2 Potatoes
- ½ Cabbage
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Bay Leaf
For Beetroot:
- 2 tablespoon Sunflower Oil
- 2 Beetroot
- 2 tablespoon Tomato Paste
- 1 tablespoon Vinegar
- 2 tablespoon Sunflower Oil
- 1 tablespoon Flour
- 100 ml Water
- 1 tablespoon Sugar
For Garnish:
- Parsley
- Dill
- 2 Garlic Cloves
- 150 g Sour Cream
Instructions
- In a large pot, heat sunflower oil.
- Slice an onion, add to the pot, and sautén with a pinch of salt until translucent.
- Chop the celery, add to the pot, and continue cooking until softened.
- Grate the carrots coarsely, add to the pot, and continue cooking until softened.
- Pour in the vegetable broth and bring to a simmer.
- Chop the potatoes and add to the pot. Simmer until the vegetables are almost tender.
- Slice the cabbage thinly, stir into the pot, season with salt and pepper and add bay leaf. Cover and simmer for 15 minutes until the vegetables are fully tender.
- While the vegetables are cooking, heat the sunflower oil in a separate pan.
- Grate the beetroots coarsely, add to the pan, and cook until it releases its color.
- Stir in tomato paste and vinegar, combining well.
- In the same pan, make a space for making a roux.
- Heat sunflower oil, adding flour, and stirring continuously until it turns golden brown. Slowly add water, stirring to avoid lumps.
- Mix the roux with the beetroots, add sugar, and stir until well combined.
- Transfer the beetroot mixture to the pot, giving the borscht its distinctive vibrant color. Simmer for an additional 10 minutes, stirring well to thicken the soup.
- Chop the parley and dill, mince the garlic cloves, and add to the soup. Simmer for an additional 5 minutes to infuse the flavors.
- Turn off the heat and let it rest for 20 minutes.
- Ladle the borscht into bowls and top each serving with a dollop of sour cream. Garnish with additional herbs.
- Serve the borscht hot, savoring the rich flavors and the comforting warmth of this traditional beet soup.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This borscht recipe is a keeper! The flavors were so well-balanced and it was easy to follow.