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Borscht Soup 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.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
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