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Dorothy Thomas

Borscht Soup Recipe

Borscht is a vibrant, hearty Eastern European soup known for its deep red color and rich flavor. This traditional dish features beets as the star ingredient, along with vegetables, meat (optional), and a touch of sour cream for serving.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Eastern European, Russian, Ukrainian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium Beets 
  • 2 medium Carrots 
  • 2 medium Potatoes 
  • 2 cups Cabbage 
  • 1 large Onion 
  • 3 cloves Garlic 
  • 2 tbsp Tomato paste
  • 6 cups Beef or vegetable broth
  • 2 Bay leaves
  • 1 tbsp White vinegar
  • 1 tsp Sugar
  • To taste Salt & black pepper
  • 2 tbsp Olive oil
  • 1 lb (cooked) Beef 
  • As needed Sour cream & fresh dill

Equipment

  • Large soup pot
  • wooden spoon
  • Grater
  • Knife & cutting board

Method
 

  1. Heat oil in a large pot over medium heat. Add onions and sauté until translucent (~3 min).
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in grated beets and carrots. Cook for 5 minutes.
  4. Add tomato paste, vinegar, and sugar. Mix well.
  5. Pour in broth, add bay leaves, and bring to a boil.
  6. Reduce heat, cover, and simmer for 30 minutes.
  7. Stir in diced potatoes and shredded cabbage. Simmer for 20 more minutes until tender.
  8. If using beef, add pre-cooked stew meat now.
  9. Discard bay leaves. Adjust salt and pepper to taste.
  10. Ladle into bowls, top with sour cream and fresh dill.

Notes

  • Vegetarian Option: Skip the beef and use vegetable broth.
  • Storage: Refrigerate for up to 5 days or freeze for 3 months.
  • Enhance Flavor: Let the soup sit for a few hours before serving for deeper taste.