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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.

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.

Why This Recipe Works

  • 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.
  • This soup is incredibly delicious and ready to enjoy in minutes!

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions. 

  • Beets: The key component of this recipe. Beets add a beautiful color, a lot of nutrition, and a delicious, earthy and subtly sweet flavor.
  • Olive oil: I use extra virgin olive oil in this recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Salt and pepper: Feel free to adjust the amount of salt and pepper you use depending on your preferences.
  • Vegetables: This Borscht soup recipe calls for using chopped onions, carrots, celery, potatoes, and garlic.
  • Broth: I use low sodium chicken broth in my recipe. To make a vegetarian Borscht soup, use vegetable broth.
  • Spices: Dried thyme and allspice add tremendous flavor!
  • Red wine vinegar: Adds great flavor and tartness.
  • Honey: A small amount of honey adds the perfect amount of sweetness.
  • Sour cream (optional): The perfect topping to this soup. It adds a light and delicate creaminess.
Borscht soup in a bowl topped with a dollop of sour cream

How To Make This Recipe

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!

  1. Scrub the beets and put each beet on a separate square of aluminum foil.
  2. Drizzle with olive oil over the tops and season with salt and pepper. Three beets in a bowl
  3. Three scrubbed beets on a cloth napkinWrap the beets loosely with the foil and transfer to a baking sheet.
  4. Roast in a preheated 400 degree F oven for 50-60 minutes.
Three beets wrapped in aluminum foil on a baking tray

5. Remove from the oven and let the beets cool. Once cooled, the skins peel off easily. Use a knife and slice off the tip of the beet and carefully pull the skins off.

6. Chop up the beets into 1/2-inch pieces and set aside.

For the Borscht soup

  1. In a large pot over medium heat, add the remaining 2 tablespoons of olive oil. Add in the onions, carrots, celery and potatoes and cook, stirring until softened, about 10 minutes.
  2. Add garlic and cook for a minute more.
  3. Add chicken broth and chopped beats and simmer until beets are completely tender, about 10 minutes.
  4. Add thyme and allspice and continue simmering for another 10 minutes.
  5. Use and 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.
  6. Blend until smooth, adding more broth if the puree is too thick.
  7. Stir in the vinegar and honey and season with salt and pepper to taste.

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

Expert Tips

  • Cut the vegetables into somewhat uniform chunks so that they cook evenly.
  • If your soup is too thick, add additional broth or cream. In the unlikely event that the soup is too thin, simmer it on the stove for a few extra minutes to let the soup reduce. Reducing the soup will help thicken it.

Frequently Asked Questions

How Should I Store Borscht Soup?

Leftovers can be refrigerated for up to 5 days. You can also freeze this soup for up to 2 months.

Can I Use A Regular Blender To Puree The Soup? 

Yes. If you don’t have an immersion blender, a regular blender will work just fine. Just puree in batches.


Borscht

Prep: 1 hour
Cook: 30 minutes
Total: 1 hour 30 minutes
Servings: 8 servings
Borscht recipe for hearty and flavorful Russian soup that gets it's gorgeous color from fresh roasted beets. A classic beet soup recipe.

Ingredients 

  • 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

Instructions 

  • 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.
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25 Comments

  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!