Beet Borscht is a Ukrainian soup made with beets, vegetables, and dill. It's a healthy soup that's gluten free and can easily be made vegan.
I've been eating borscht pretty much as long as I can remember. My Grandma used to make it when I was a kid, though at that time, I didn't actually like it.
Fast forward 20 years, and I started making it for myself, because, you know, tastes change. I've been making it now for 15 years, but the recipe was never consistent. Until now. I've FINALLY been able to replicate the flavor of my Grandma's borscht.
What is Borscht?
Borscht is a Ukrainian soup that's commonly served across much of Eastern Europe. It's often made with beets, and a variety of other vegetables. It might be made with cabbage, celery, tomatoes, carrots, peppers, and/or potatoes, and it's usually seasoned with dill.
Borscht is typically made with whatever vegetables happen to be on hand, with the recipe changing each time it's made.
Sometimes proteins such as small amounts of meats, or legumes are added. The broth might be made with meat, or bone stock.
Borscht can be served either hot, or cold, and is often served with sour cream.
How do you make borscht?
Developing and testing this recipe was difficult. I'm so used to just throwing in whatever vegetables I happen to have in the fridge, and I don't usually follow a written recipe.
But this time, the recipe came out so much like my Grandma's borscht, I figured I must have gotten it right, and decided to share it.
Making borscht is not difficult, but it does require a lot of vegetable chopping, so you'll want to make sure you have a good knife.
Alternatively, you can use a box grater to shred the beets, which will give the soup a different texture.
Beet Borscht Ingredients:
- Olive oil
- Red Bell Pepper
- Chicken, beef, or vegetable broth
- Black pepper
- apple cider vinegar
- Sour cream (optional)
Want more soup recipes?
Beet Borscht Nutrition Notes:
I calculated the nutrition facts in the recipe using regular (not low sodium) chicken broth. It does not include sour cream.
To make a complete meal, serve with a meat entree or a salad that contains meat or legumes.
Beet Borscht Soup
- 2 Tablespoons olive oil
- 4 medium beets, peeled and shredded or diced
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, sliced
- 1 medium red bell pepper, stemmed, seeded, and chopped
- 1 medium onion, minced
- 1 teaspoon salt, plus more to taste if needed
- ¼ cup ketchup
- 3 cloves garlic, minced
- 6 cups chicken, beef, or vegetable broth
- 3 medium yellow fleshed potatoes, peeled and cut into ½ inch pieces
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons minced dill
- 1 Tablespoon apple cider vinegar
- Sour cream, to serve (optional)
- Heat olive oil in a stock pot or Dutch oven over medium high heat. Add beets, carrots, celery, bell pepper, onion, and salt and cook, stirring often, until softened, about 6-8 minutes.
- Stir in garlic and ketchup and cook until ketchup begins to brown, about 1-2 minutes. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot. Add the potatoes, bay leaves, and pepper and bring to a boil. Reduce heat to medium low and simmer until potatoes are soft, 15-20 minutes.
- Remove from heat and remove bay leaves. Stir in the vinegar and dill. Garnish with additional dill and sour cream if desired. Store leftovers in an airtight container in the fridge.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.