Borscht is more than just soup; it’s an iconic culinary masterpiece. This comforting, vibrant beet soup holds a cherished place in Eastern European cuisine, particularly Ukrainian tradition. Our borscht soup recipe brings you all the rich, earthy flavors and beautiful ruby color you expect. It’s a surprisingly nutritious and deeply satisfying dish perfect for any meal.
Why You’ll Love This Borscht Soup
- It boasts a stunning, deep ruby-red color that brightens any table.
- Packed with wholesome, nutrient-dense vegetables for a healthy meal.
- This flavorful beet soup is incredibly satisfying and wonderfully comforting.
- Our meatless version is family-friendly and appeals to diverse palates.
- You’ll find this easy borscht recipe surprisingly simple to prepare from scratch.
- It’s an excellent choice for meal prep, as flavors deepen overnight.
Ingredients
Gather these fresh ingredients to create a delicious borscht soup recipe:
- 3 medium beets, peeled and grated
- 4 Tbsp olive oil, divided
- 8 cups chicken broth, plus 2 cups water
- 3 medium Yukon potatoes, peeled and sliced into bite-sized pieces
- 2 carrots, peeled and thinly sliced
- 2 celery ribs, trimmed and finely chopped
- 1 small red bell pepper, finely chopped (optional)
- 1 medium onion, finely chopped
- 4 Tbsp ketchup or 3 Tbsp tomato sauce
- 1 can white cannellini beans with their juice
- 2 bay leaves
- 2-3 Tbsp white vinegar, or to taste
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1 large garlic clove, pressed
- 3 Tbsp chopped fresh dill
Notes & Substitutions
Choose firm, unblemished beets for the best flavor. Wearing gloves when peeling and grating beets prevents staining your hands. For speed, a food processor with a grating attachment works wonders. You can add shredded cabbage (about 2 cups) with the potatoes and carrots for extra texture and traditional flavor. If you don’t have ketchup, use tomato sauce or paste, adjusting for sweetness. For a heartier meal, brown diced beef, pork, or chicken before sautéing the beets. Feel free to swap out potatoes for sweet potatoes or add other root vegetables like parsnips.
Equipment
You will need a few essential items to prepare this nourishing soup. A large soup pot, ideally 5.5 Qt or larger, is crucial for simmering. Have a large skillet ready for sautéing vegetables. A vegetable peeler, grater or food processor, sharp knife, and cutting board are necessary for prep. Finally, keep your measuring cups and spoons handy.
Instructions
Prepare all your vegetables first. Peel, grate, and slice everything as directed. Keep the sliced potatoes submerged in cold water until you’re ready to use them; this prevents browning. Drain them well before adding to the pot.
Heat a large soup pot (5 1/2 Qt or larger) over medium-high heat. Add 2 tablespoons of olive oil. Stir in the grated beets and sauté for 10 minutes, stirring occasionally, until the beets soften.
Pour in 8 cups of chicken broth and 2 cups of water. Add the sliced potatoes and sliced carrots. Continue to cook for 10-15 minutes, or until the vegetables are easily pierced with a fork.
Meanwhile, place a large skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Add the chopped onion, celery, and optional bell pepper. Sauté, stirring occasionally, until the vegetables are softened and lightly golden, about 7-8 minutes. Stir in 4 tablespoons of ketchup (or 3 tablespoons tomato sauce) and stir-fry for 30 seconds. Transfer this sautéed mixture into the soup pot with the cooking potatoes and carrots.
Once the potatoes and carrots reach your desired softness, add the entire can of cannellini beans along with their juice. Stir in the 2 bay leaves, 2-3 tablespoons of white vinegar, 1 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Add the 1 pressed garlic clove and 3 tablespoons of chopped fresh dill. Simmer for an additional 2-3 minutes to allow the flavors to meld beautifully. Taste and adjust the seasoning, adding more salt or vinegar if needed for your perfect borscht soup recipe.
Pro Tips & Troubleshooting
Always prep all your vegetables before you start cooking; this makes the process much smoother. Avoid overcooking the beets initially, as this can cause them to lose their vibrant color. Start with less vinegar and add more to taste, as too much can overpower the delicate flavors. Use a good quality chicken broth for the best depth of flavor in your homemade borscht. To address beet stains, quickly wipe up spills and wear an apron. If adding meat, brown it well before sautéing other vegetables to build flavor. For a brighter red color, stir in a splash of fresh lemon juice or an extra tablespoon of vinegar just before serving.
Serving, Storage & Variations
Serve this hearty borscht hot, typically with a dollop of sour cream or mayonnaise stirred in. Garnish generously with fresh dill for an extra burst of flavor and visual appeal. It pairs wonderfully with crusty rye bread or traditional Ukrainian pampushky (garlic bread). Leftover borscht soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze borscht for up to 3 months; thaw overnight in the fridge before reheating. For variations, add different meats like slow-cooked beef, shredded pork, or chicken. Experiment with other vegetables like bell peppers or tomatoes, or make it fully vegetarian or vegan by using vegetable broth and omitting sour cream.
Nutrition
This satisfying borscht offers excellent nutritional value.
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 181 kcal |
| Carbohydrates | 25g |
| Protein | 8g |
| Fat | 7g |
This estimate highlights that this dish is rich in fiber-packed vegetables, providing essential vitamins like A and C, and important minerals such as iron.
FAQ
Is borscht always vegetarian? No, while this borscht soup recipe is meatless, many traditional versions include beef, pork, or chicken for added richness.
What is the origin of borscht? Borscht is a sour soup traditionally made with fermented beet or cabbage juice. Its origins trace back to ancient Slavic cultures, with Ukraine often credited for the most famous red beet version.
How do I keep borscht vibrant red? Sautéing the beets briefly before adding liquids and adding a touch of vinegar at the end helps lock in their beautiful color.
Can I use vegetable broth? Absolutely! Using vegetable broth makes this recipe entirely vegetarian or vegan, if served without dairy.
What makes borscht taste sour? The signature tang comes from ingredients like vinegar, lemon juice, or sometimes fermented ingredients like kvass, which brighten the earthy beet flavor.
Conclusion
This hearty and authentic borscht soup recipe offers a delightful journey into traditional Eastern European flavors. It’s a testament to how simple ingredients can create something truly spectacular and deeply satisfying. This vibrant soup is not only delicious but also packed with healthy vegetables, making it a wonderful addition to your family’s meal rotation. We hope you enjoy making and sharing this comforting dish. Don’t forget to share your creations and experiences with us!
