Borscht Recipe - Classic Beet Soup

Borscht Recipe - A hearty and flavorful Russian soup that gets its gorgeous color from fresh roasted beets. A classic beet soup recipe.

Borscht soup in a bowl topped with a dollop of sour cream

What Is Borscht?

Borscht is a soup commonly found in Russia and is made from beets. Borscht is typically made with beef or chicken broth and sometimes you'll find borscht recipes made with beef and cabbage.

The consistency of borscht can be smooth and I have also seen versions made with bits of beef, beets, and other vegetables mixed throughout.

Borscht soup in a bowl topped with a dollop of sour cream

How To Make Borscht

Since Borscht is all about the beets, I began there. In researching borscht recipes, I found that many recipes called for cooking the beets in a simmering broth. However, since I love the flavor of roasted vegetables, I chose to roast the beets instead.

Roasting the beets is simple. I scrubbed the beets, drizzled olive oil over the tops and seasoned them with salt and pepper. I wrapped each one in aluminum foil and baked the beets in the oven for about an hour. After the beets cooled, the skins peeled right off.

Three beets in a bowl

Three scrubbed beets on a cloth napkin

Three beets wrapped in aluminum foil on a baking tray

For the borscht soup, I cooked onions, carrots, and celery in a little oil over a medium-high heat. To the vegetables, I added peeled and diced gold potatoes to thicken the soup and to add flavor. I let the vegetables cook for about 10 minutes then added chicken broth, the diced beets, a pinch of allspice, and dried thyme. While the soup simmered for about 20 minutes longer, the vegetables became soft and tender.

I used an immersion blender to smooth the soup, but a blender would have worked fine too. For additional flavor, I added red wine vinegar and a touch of honey.

The simple ingredients of this borscht soup recipe truly deliver a beet soup with colors and flavors that can not be ignored.

A spoonful of Borscht soup from a bowl topped with a dollop of sour cream

Russian Borscht

The flavor of borscht is lovely and complex. The natural sweetness of the beets and carrots is perfectly balanced by the tartness of the red wine vinegar. The dollop of sour cream added to the end adds a light and delicate creaminess.

Is this version of borscht authentic? I'm not really sure. But I will say that this version is hearty and delicious and will surely satisfy when the borscht craving hits again.


Borscht recipe - hearty and flavorful Russian soup that gets it’s gorgeous color from fresh roasted beets. A classic beet soup recipe. | ZagLeft | #soup
Borscht Recipe from ZagLeft


Borscht recipe for hearty and flavorful Russian soup that gets it's gorgeous color from fresh roasted beets. A classic beet soup recipe.
5 from 1 vote
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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Main Dish
Cuisine: Russian
Servings: 8 servings
Author: Joanie Zisk


  • 3 - 4 large beets
  • 3 tablespoon olive oil
  • Kosher salt and pepper
  • 1 medium onion , chopped
  • 2 carrots , chopped
  • 1 stalk celery , chopped
  • 3 cups gold potatoes , peeled and diced (about 2 1/2 )
  • 2 cloves garlic , chopped
  • 6 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon allspice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon sour cream


  • Preheat the oven to 400 degrees F.
  • Scrub the beets and put each beet on a separate square of aluminum foil; Use 1 tablespoon of the olive oil and drizzle a little bit over each beet. Season with a pinch of salt and pepper. Wrap the beets loosely with the foil.
  • Transfer the wrapped beets to a baking sheet and roast for 50-60 minutes.
  • Remove from the oven and let the beets cool so they're easier to handle.
  • When the beets have cooled, the skins peel off easily. Use a knife and slice off the tip of the beet and carefully pull the skins off.
  • Chop up the beets into 1/2-inch pieces and set aside.
  • In a large pot over medium heat, add the remaining 2 tablespoons of the olive oil. Put in the onions, carrots, celery and potatoes and cook, stirring until softened, about 10 minutes.
  • Add the garlic and cook for a minute more.
  • Add the chicken broth and the beets and simmer until beets are completely tender, about 10 minutes.
  • Add the thyme and the allspice and continue simmering for another 10 minutes.
  • Use an
    immersion blender to puree the soup. If you don't have an immersion blender, a regular blender will work just fine and puree in batches.
  • Blend until smooth, adding more broth if the puree is too thick.
  • Stir in the vinegar and honey and season with salt and pepper to taste.
  • Top with sour cream and serve.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

25 thoughts on “Borscht Recipe - Classic Beet Soup”

  1. 5 stars
    I have not made the beet soup yet, but…did buy and roast beets per your instructions. Oh my goodness, its like a dessert. And now have learned to cook the beet greens, too…wow! I am from the south so love collards, but beet greens are even better! Now I'm looking at your new Kale salad recipe…another greens I have never tried. So taking baby steps here with food I have never eaten. Thanks to you.

    1. Hi Victoria, I'm so happy you liked the beets. Roasted beets do taste like dessert, I love them! I've never tried cooking the greens though, I'm from the south as well and love collards so I'm going to have to give that a try.

      The Kale salad you mentioned is one of my favorite salads and I hope you get the chance to make it. It's a salad I love to make early in the week and enjoy it for lunch for days.

      Thanks so much for reaching out to let me know you enjoyed the recipe. Take care.

  2. I was wondering, if I don<t have AllSpice, what I could use instead? Also, I read a lot of recipes that use Dill instead. If I go with Dill, should I also use Thyme?

    1. Hi Amelie,

      If you don’t have allspice, you can substitute a pinch of cinnamon and a pinch of cloves instead. Personally, I think dill is good on it’s own, but since I’ve never made borscht with dill, I can’t gurarantee it will taste great.

  3. Your husband and I are of like mind. I adore borscht and have made many different varieties, chunky, smooth, hot, chilled ,etc. I love them all. Definitely going to have to try yours! Thank you!

  4. allie @ Through Her Looking Glass

    5 stars
    Dear Joanie, I have never tried Borscht. But of course now I must. Loved following along on your quest for the perfect borscht recipe. Roasting those beets must have made all the difference, I love roasted veggies. I sure hope EJ appreciate all your hard work!

    1. Thanks so much, Allie. I love roasted vegetables and roasting the beets made a huge difference, I think. It’s fun researching a recipe and trying to figure out the flavors, I think EJ enjoyed our quest to find a recipe that brought back memories of his grandmother’s recipe.

  5. Laura @MotherWouldKnow

    I love beets and borscht. Funny, though, I never make it. You’re inspiring me to try it with my immersion blender, preferably on a day before I intend to clean the kitchen anyway. PS – Speaking of cleaning, our methods for roasting beets are similar – much less to clean up when you encase them in foil.

  6. Erin {Delightful E Made}

    I’ve always loved that beautiful magenta color of Borscht! This looks fabulous Joanie!

  7. Meagan @ A Zesty Bite

    It’s fun stumbling on a recipe that you have never heard of before. This is definitely a new one for me but it looks so good.

  8. Very interesting take on borscht. I never had a pureed borscht before, always chunky and with cabbage. 🙂 I love your idea of roasting the beets, will give it a try soon. 🙂

    1. I found it interesting, Shinee that there were many types of borscht and ways to cook it. I loved the flavor of the roasted beets in the soup. I hope you’re able to give the recipe a try.

  9. 5 stars
    Looks so pretty. What amazing color. And I do think that roasting the beets intensifies their flavor. This sounds wonderful.

  10. 5 stars
    Wow, I must admit~ I had no idea Borscht was made with beets & I love beets! Thanks for sharing. Sharing your recipe. Lots of love, Lisa

  11. She Rocks Fitness

    The color is beautiful, but I am definitely not sure about this soup, even though I love beets! It is amazing how much work beets take to prepare. And it always looks like a crime scene when you are cooking with them. Almost like pomegranates. 😉

    1. You know, I was hesitant at first. I didn’t think I’d like Borscht but it’s really delicious. Beets are so nutritious and their flavor isn’t overpowering in this recipe. Yes, beets can be messy. As I was roasting the beets and chopping them up all I could think of was how beets could be a great addition to a Halloween party.

  12. Jill @ Do Try This at Home

    5 stars
    Oh my grandmother used to ALWAYS make borscht and I would never, ever eat it. Cold soup still doesn’t hold much appeal for me, but I would love to at least be able to taste hers and see what I was missing all that time.

    1. Jill, you should definitely try it. You might be surprised, it’s really delicious 🙂 – I served this version hot and we loved it.

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