Traditional Borscht - Eastern European Beet Soup
Borscht is a traditional Eastern European soup made with vibrant red beets, vegetables, and a hearty broth. This comforting dish is full of rich flavors from the sweet earthiness of beets, the tang of vinegar, and the freshness of dill. It’s a nourishing and satisfying meal perfect for any time of the year, especially during colder months. Borscht can be enjoyed hot or cold, with a dollop of sour cream on top and some crusty bread on the side.
Ingredients
- 3 medium beets, peeled and grated
- 1 large potato, peeled and diced
- 2 medium carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 small cabbage, shredded
- 1 tomato, chopped
- 6 cups vegetable or beef broth
- 2 tablespoons tomato paste
- 1 tablespoon vinegar (white or apple cider)
- 1 tablespoon sugar
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons fresh dill, chopped
- Sour cream, for serving
- Fresh parsley, for garnish (optional)
Directions
Sauté the vegetables. In a large pot, heat a bit of oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic, and cook for another minute.
Cook the beets and vegetables. Add the grated beets, carrots, and diced potato to the pot. Stir for a few minutes until the vegetables start to soften. Add the tomato and tomato paste, stirring to combine.
Simmer the soup. Pour in the broth and bring to a boil. Add the bay leaves, vinegar, and sugar. Lower the heat and let the soup simmer for about 30-40 minutes, or until the vegetables are fully cooked and tender.
Add cabbage. About 15 minutes before the soup is done cooking, add the shredded cabbage to the pot. Let it cook until softened.
Season and finish. Season the borscht with salt, pepper, and fresh dill. Taste and adjust the seasoning if needed. Remove the bay leaves before serving.
Ladle the borscht into bowls and garnish with a dollop of sour cream and some chopped parsley or dill. Serve hot or cold, depending on your preference.
Recipe tips
For richer flavor, you can add a small piece of smoked meat or bacon to the pot while simmering the soup. Adjust the sweetness and acidity to your taste by increasing or reducing the amount of sugar or vinegar. Borscht tastes even better the next day after the flavors have had time to meld, so it's great for meal prep. Vegetarian option: Use vegetable broth and skip any added meat for a delicious vegetarian version.
Nutrition Facts (per serving)
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