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Borscht Soup Recipe

Borscht Soup Recipe

Discover a hearty and comforting Borscht Soup recipe with beets, vegetables
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Eastern European / Ukrainian
Calories: 220
Ingredients Equipment Method

Ingredients
  

Here’s a traditional base version I usually make:
  • 3 –4 medium beets grated or finely sliced
  • 2 carrots grated
  • 1 medium onion chopped
  • 2 medium potatoes diced
  • 2 cups shredded cabbage
  • 2 –3 tbsp oil or butter
  • 1 tomato or 2 tbsp tomato paste
  • 4 –5 cups vegetable or meat broth
  • 2 –3 cloves garlic minced
  • 1 –2 tbsp vinegar or lemon juice
  • Salt — to taste
  • Black pepper — a pinch
  • Fresh dill — chopped
  • Sour cream — for serving
Optional (but delicious):
  • beef or pork pieces
  • bay leaves
  • kidney beans

Equipment

  • Large soup pot or Dutch oven
  • Chopping board
  • Knife.
  • Ladle
  • Wooden spoon
  • Grater (for beets & carrots)
  • Optional: skillet for sautéing

Method
 

Step-by-Step Cooking Method (Slow, Cozy… Worth It)
  1. Here’s how I usually make it — nothing complicated:
Step 1.Heat oil in a pot
  1. Add onion + carrots. Sauté gently — don’t rush it.
Step 2.Add grated beets
  1. Stir — let them soften — color deepens beautifully.
Step 3.Add tomato or tomato paste
  1. This balances sweetness — trust me — tiny detail, big impact.
Step 4.Pour in broth
  1. Bring to a gentle simmer… slow cooking just feels right here.
Step 5.Add potatoes + cabbage
  1. Let them cook until tender.
Step 6.Season
  1. Salt — pepper — garlic — tiny splash of vinegar or lemon.
Step 7.Simmer a little longer
  1. Flavors blend… soup gets richer… patience pays off.
Step 8.Finish with fresh dill
  1. (Don’t skip — it lifts the whole flavor.)
Step 9.Serve hot — with sour cream
  1. That creamy contrast? Oh yes… it works.
  2. And yeah — taste as you go. Adjust things.
  3. Sometimes I make it slightly thicker. Sometimes lighter. Depends on the weather… and mood.