Chef Jenn’s Borscht (Beet Soup)
There’s something wonderfully nostalgic and soul-warming about a bowl of homemade borscht. This traditional Eastern European beet soup has a deep, vibrant color and a rich, savory flavor that’s both hearty and refreshing. It’s a perfect way to make the most of humble vegetables like beets, carrots, cabbage, and potatoes, all simmered in a flavorful beef broth.
This version is simple but deeply satisfying, especially with a dollop of sour cream and a sprinkle of fresh dill on top. Whether you serve it with crusty rye bread or as a starter to a bigger meal, it’s comfort food that’s earthy, tangy, and beautifully nourishing.
I love making this soup. It just screams fall to me, and it’s so rich and homey. The sweetness of the beets is well balanced, and every bite is just right.
Ingredients
- Beef broth – Use low or no sodium added beef broth to control the salt. Of course, homemade is best.
- Beets – You can use any size beets.
- Potatoes – I like starchy potatoes in this soup, to help thicken it up. Russets or yellow potatoes work well.
- Carrots – Carrots add body and another element of sweetness to this vegetable soup.
- Onion – Gotta have onion! I cook with yellow or brown onions. Don’t use sweet onions in this recipe.
- Garlic – Fresh garlic! Jarlic doesn’t have enough flavor.
- Bay leaf – Just 1 or 2 bay leaves will do the trick.
- Tomato paste – You only need a small bit, but did you know you can freeze the rest? I put leftover tomato paste into a zipper-top baggie and freeze it.
- Green cabbage – Use round waxy green cabbage, the kind you find most often in the grocery store.
- White vinegar – This will help balance the sweetness. You can also use cider vinegar.
- Salt and pepper
- Sour cream & dill – Optional garnishes.
How To Make Borscht
Scroll down for the full recipe card with exact measurements and printable instructions.
In a large soup pot, combine the beef broth, grated beets, chopped potatoes, tomato paste, a pinch of salt, and the bay leaf. Bring the pot to a boil over medium-high heat, then lower the heat and let it simmer gently so the flavors start to meld.
While the soup base simmers, heat a tablespoon of vegetable oil in a ceramic nonstick skillet over medium-low heat. Add the grated carrots and diced onion. Sauté for about seven to ten minutes until they’re softened and just starting to brown. Stir in the minced garlic and cook for another thirty seconds until fragrant.
Transfer the cooked vegetables to the soup pot. Stir in the thinly sliced cabbage and let everything cook together for about fifteen minutes until the cabbage is tender but still has a slight bite.
Stir in the white vinegar, then season with salt and pepper to taste. Simmer for a few more minutes to let the flavors round out.
Ladle the hot soup into bowls and top with a generous spoonful of sour cream and a sprinkle of fresh dill. Serve warm and enjoy.
Chef Jenn’s Tips
- You can swap beef broth for vegetable broth if you want a lighter, vegetarian version.
- Borscht is even better the next day. Let it sit overnight in the fridge so the flavors deepen.
- A splash of vinegar at the end brightens up the beets and brings out their sweetness.
Recommended
Make It A Meal
Serve this borscht with a slice of buttered rye or pumpernickel bread. Add a side of boiled eggs or a crisp cucumber salad for a well-rounded Eastern European spread.
Storage
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stovetop. The flavors will continue to improve as it sits.
Borscht (Beet Soup)
Add Preferred SourceEquipment
- large soup pot
- ceramic nonstick skillet
Ingredients
- 6 cups beef broth
- 2 medium beets peeled and grated
- 3 medium potatoes peeled and cut into 2-inch chunks
- 2 medium carrots grated
- ½ cup onion diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 tablespoon tomato paste
- ½ small green cabbage cored and thinly sliced (about 4 cups sliced cabbage)
- 1 teaspoon white vinegar
- salt
- pepper
- sour cream
- dill garnish
Instructions
- Combine the beef broth, grated beets, diced potatoes, tomato paste, bay leaf, and salt in a soup pot. Bring to a boil, then reduce heat and simmer.
- Sauté carrots and onions in a skillet with oil until softened, about 7 to 10 minutes. Add garlic and cook for 30 seconds.
- Transfer sautéed vegetables to the soup pot. Add sliced cabbage and simmer for 15 minutes until tender. Stir in vinegar and season with salt and pepper.
- Serve hot, topped with sour cream and dill.
Notes
Chef Jenn’s Tips
- You can swap beef broth for vegetable broth if you want a lighter, vegetarian version.
- Borscht is even better the next day. Let it sit overnight in the fridge so the flavors deepen.
- A splash of vinegar at the end brightens up the beets and brings out their sweetness.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
