Easy Borscht Soup Recipe

Borscht: one of the most beloved comfort foods in Eastern Europe, known for its hearty flavors, vibrant color, and rich cultural significance. If you’ve ever wondered about making this classic soup at home, you’re in the right place. Borscht can be a little intimidating at first glance, but I promise you, it’s more approachable than it may seem. This is the kind of dish that fills your kitchen with warmth, smells like home, and gets better with time.

What makes borscht truly unique is its blend of flavors, which usually involves a perfect balance of sweet, sour, and earthy. Beets, the main star, give the soup its iconic deep red color, but it’s the combination of ingredients and the way they come together in the broth that creates that unforgettable taste.

In this post, we’re going to dive into an easy borscht soup recipe that’ll have you cooking like a pro in no time. Whether you’re new to cooking or looking for an old family favorite with a twist, this recipe is perfect for anyone.

Let’s get right into it. This easy borscht soup recipe is designed to be simple without sacrificing flavor. It’s a vegetarian version that’s perfect for anyone looking for a quick and satisfying meal.

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Servings: 4-6 people

Ingredients Needed

Beets (3 medium-sized): The heart of borscht. They give the soup its beautiful color and an earthy, slightly sweet flavor.
Cabbage (2 cups, shredded): Adds a nice crunch and texture to the soup, balancing the soft vegetables.
Carrot (1 large, diced): A touch of sweetness and a mild earthiness to round out the flavors.
Onion (1 medium, chopped): Adds depth and a subtle savory base.
Potatoes (2 medium, peeled and diced): Gives the soup heartiness and a creamy texture once cooked.
Tomato paste (2 tablespoons): For a rich, umami boost and a slight tangy flavor.
Garlic (3 cloves, minced): Adds a punch of flavor.
Vegetable broth (4 cups): This is the foundation of your soup’s flavor. You can use chicken broth if you prefer a meatier taste.
Lemon juice (2 tablespoons): For that essential tartness to balance the sweetness of the beets.
Sugar (1 teaspoon): To enhance the natural sweetness of the beets.
Salt and pepper (to taste): Don’t forget to season to taste; these little touches elevate the entire dish.
Dill (fresh, for garnish): Adds a fresh herbal note on top.
Sour cream (optional): A dollop of sour cream brings creaminess and a tangy flavor that is traditional for serving borscht.

Cooking Instructions

Prepare the vegetables: Start by peeling and grating the beets. You can use a box grater or a food processor for this. Set the grated beets aside. Peel and dice the potatoes and carrot, and shred the cabbage.
Sauté the aromatics: In a large soup pot, heat a tablespoon of oil over medium heat. Add the chopped onions and cook for about 5 minutes, or until soft and translucent. Then add the garlic and cook for another minute until fragrant.
Cook the beets and carrots: Add the grated beets and diced carrots to the pot. Stir them around to coat them with the onion and garlic mixture. Cook for 5-7 minutes until the beets are slightly softened.
Add the liquids and seasonings: Pour in the vegetable broth, and add the diced potatoes, shredded cabbage, tomato paste, lemon juice, sugar, salt, and pepper. Stir everything together.
Simmer: Bring the soup to a boil over high heat, then lower the heat and let it simmer uncovered for about 30 minutes. The beets and potatoes should be tender and the broth full of flavor.
Adjust the seasoning: Taste your borscht and add more salt, pepper, or sugar if needed. If you prefer a tangier flavor, add a bit more lemon juice.
Serve: Ladle the hot borscht into bowls and top each with a dollop of sour cream and a sprinkle of fresh dill.

Ingredient Insights

Beets: The star of the show! Beets are packed with antioxidants, particularly betalains, which help fight inflammation. They’re also a good source of folate, manganese, and fiber. The earthy sweetness they bring to the soup is hard to beat.
Cabbage: Besides adding texture, cabbage is loaded with vitamin K, which supports bone health, and vitamin C, which is great for your immune system. It also gives borscht that satisfying crunch that contrasts perfectly with the tender beets and potatoes.
Carrots: Carrots are high in beta-carotene, which the body converts into vitamin A. This is great for eye health and immune function. Their sweetness balances out the savory elements in the soup.
Tomato Paste: Tomato paste provides umami, deepens the flavor, and enhances the natural acidity of the borscht. It also adds richness to the broth, making the soup more satisfying.
Lemon Juice: The acid in lemon juice brightens up the soup, cutting through the sweetness of the beets and balancing the overall flavor.

Expert Tips

Use a food processor for speed: If you have one, use a food processor to quickly shred the beets and cabbage, and dice the potatoes. It makes prep time so much faster!
Don’t skip the sour cream: While sour cream might seem like an optional ingredient, it’s traditional for a reason. The creamy tang balances the natural sweetness of the beets and adds richness to the soup. You can also use Greek yogurt if you want a lighter version.
Make it ahead: Like most soups, borscht actually tastes better the next day. The flavors have more time to meld together. Make it a day in advance, let it cool, and refrigerate it. Reheat gently on the stove when you’re ready to serve.
Adjust the tartness: If you prefer a more tart borscht, add more lemon juice or even a little vinegar. If you like it sweeter, a bit more sugar or even a grated apple can enhance the flavor.

Recipe Variations

Meat Lover’s Borscht: Add chunks of beef, pork, or bacon for a heartier, meat-filled version. Simmer the meat in the broth before adding the vegetables to infuse the soup with a rich, savory flavor.
Spicy Borscht: If you enjoy a little heat, add a pinch of cayenne pepper or some finely chopped fresh chili peppers to the soup for an extra kick.
Vegan Borscht: This recipe is already vegetarian, but to make it vegan, simply skip the sour cream or use a plant-based sour cream alternative. Also, check the broth to make sure it’s vegetable-based.
Add beans or lentils: To make the soup even heartier, you could throw in some cooked beans or lentils. These will add protein and fiber, making the soup a complete meal.

Final Words

Borscht is one of those dishes that invites creativity while still holding onto tradition. Whether you make it mild and comforting or jazz it up with bold spices and hearty additions, it’s a dish that’s perfect for feeding the soul and satisfying the stomach. Plus, it’s so easy to customize depending on your dietary preferences and what you have on hand.

Easy Borscht Soup Recipe