Borscht Soup Recipe

There’s something incredibly comforting about a warm bowl of homemade borscht. This classic Eastern European soup is famous for its beautiful deep-red color, earthy flavor, and nourishing ingredients. While every family has its own version, this borscht soup recipe is simple enough for beginners while still delivering the rich, homemade taste that makes this dish so special.

Made with tender beets, fresh vegetables, hearty broth, and a splash of vinegar for brightness, this soup strikes the perfect balance of sweet, savory, and tangy flavors. Whether you’re looking for a healthy weeknight dinner, a cozy meal on a chilly day, or simply want to try a traditional recipe, this easy borscht is sure to become one of your favorites. Serve it with a dollop of sour cream and fresh dill for the authentic finishing touch.

Why You Will Love This Borscht Soup Recipe

If you’re searching for a soup that’s both comforting and nutritious, this borscht soup recipe checks every box. The combination of colorful vegetables creates a rich, satisfying bowl that’s naturally packed with vitamins and flavor. The beets give the soup its signature sweetness, while cabbage, carrots, potatoes, and tomatoes add texture and heartiness. It’s a wonderful make-ahead meal because the flavors become even better after sitting overnight.

This recipe is easy to customize with beef, chicken, or keep it completely vegetarian, making it perfect for nearly every household. Best of all, it’s budget-friendly, freezer-friendly, and tastes just as delicious for lunch the next day as it does fresh from the pot.

Ingredients Notes

• Beets – The star ingredient that gives borscht its vibrant color and naturally sweet, earthy flavor.
• Olive Oil or Butter – Used to sauté the vegetables and build a flavorful base.
• Yellow Onion – Adds sweetness and depth as it cooks.
• Carrots – Bring natural sweetness and extra color to the soup.
• Celery – Adds a subtle savory flavor that balances the sweetness of the beets.
• Garlic – Fresh garlic gives the soup a warm, aromatic finish.
• Potatoes – Make the soup heartier and help create a satisfying texture.
• Green Cabbage – Softens beautifully while adding a bit of bite.
• Tomato Paste – Concentrates the tomato flavor and enriches the broth.
• Diced Tomatoes – Add a gentle acidity that complements the beets.
• Beef or Vegetable Broth – Forms the flavorful base of the soup.
• Apple Cider Vinegar – Brightens the flavors and enhances the beets’ natural color.
• Sugar (Optional) – A small amount helps balance the acidity if needed.
• Bay Leaves – Infuse the broth with subtle herbal flavor.
• Salt and Black Pepper – Season the soup to taste.
• Fresh Dill – Adds freshness and classic flavor just before serving.
• Sour Cream – A traditional topping that makes each bowl creamy and rich.

Step-By-Step Directions

Step 1: Prepare the Vegetables: Peel and grate the beets. Chop the onion, carrots, celery, potatoes, cabbage, and mince the garlic so everything is ready before you begin cooking.

Step 2: Sauté the Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Cook the onion, carrots, and celery until softened, about 5–7 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 3: Cook the Beets: Add the grated beets and tomato paste. Stir everything together and cook for about 5 minutes to develop the flavors before adding the liquid.

Step 4: Add the Remaining Ingredients: Pour in the broth, then add the diced tomatoes, potatoes, cabbage, bay leaves, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 30–40 minutes, or until the vegetables are tender.

Step 5: Finish the Soup: Remove the bay leaves. Stir in the apple cider vinegar and, if needed, a small pinch of sugar to balance the flavors. Add the chopped fresh dill and taste for seasoning.

Step 6: Serve and Enjoy: Ladle the hot soup into bowls and top each serving with a generous spoonful of sour cream and extra fresh dill. Serve with crusty bread for a complete and comforting meal.

Tips for the Best Results

• Use fresh beets for the brightest color and best flavor.
• Grating the beets helps them cook faster and blend into the soup.
• Let the soup simmer gently rather than boiling rapidly.
• Add the vinegar near the end of cooking to preserve the vibrant red color.
• Taste before serving and adjust the salt, pepper, or vinegar if needed.
• Fresh dill makes a noticeable difference, so add it just before serving.
• The soup tastes even better the next day after the flavors have had time to develop.
• Serve with rye bread or crusty sourdough for a traditional pairing.

How to Store

Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days. The flavor often improves after a day or two.

Freezer: Place cooled soup in freezer-safe containers or freezer bags, leaving a little room for expansion. Freeze for up to 3 months.

To Reheat: Warm the soup gently on the stovetop over medium-low heat or microwave individual portions until heated through. If using sour cream, add it after reheating rather than before freezing.

Print Recipe

Borscht Soup Recipe

A hearty and comforting borscht soup recipe made with beets, cabbage, potatoes, carrots, and fresh herbs in a rich, flavorful broth. This classic Eastern European soup is easy to make, naturally nutritious, and even better the next day.

Prep Time20 minutes mins

Cook Time40 minutes mins

Resting Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 4

Ingredients

• 2 tablespoons olive oil or butter
• 2 medium beets peeled and grated
• 1 medium yellow onion diced
• 2 medium medium carrot sliced
• 2 stalks celery chopped
• 3 cloves garlic minced
• 2 medium potatoes peeled and cubed
• 3 cups green cabbage shredded
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes, undraine
• 6 cups beef broth or vegetable broth
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar optional
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• ¼ cup fresh dill chopped
• ½ cup sour cream

Instructions

• Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, then cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute.
• Add the grated beets and tomato paste. Cook for about 5 minutes, stirring frequently until well combined.
• Pour in the broth and add the diced tomatoes, potatoes, cabbage, bay leaves, salt, and black pepper. Stir everything together.
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, or until the vegetables are tender.
• Remove the bay leaves. Stir in the apple cider vinegar, chopped dill, and sugar if using. Taste and adjust the seasoning as needed.
• Let the soup rest for 10 minutes before serving. Ladle into bowls and top with sour cream and extra fresh dill. Serve warm with crusty bread if desired.

Notes

 

• Fresh beets provide the best color and flavor.
• Add the vinegar near the end of cooking to keep the soup vibrant.
• This soup tastes even better after chilling overnight.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• Garnish with fresh dill and a dollop of sour cream just before serving for the most authentic flavor.

 

Nutrition Facts

 

• Calories: 265 kcal
• Carbohydrates: 34 g
• Protein: 7 g
• Fat: 11 g
• Saturated Fat: 2 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 940 mg
• Potassium: 940 mg
• Fiber: 7 g
• Sugar: 12 g
• Vitamin A: 7,200 IU
• Vitamin C: 42 mg
• Calcium: 95 mg
• Iron: 3 mg

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