Name: Classic Borscht Recipe (Beet Soup) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Eastern European
Ingredients: 1 medium (100 g) yellow onion, chopped; 2 medium (150 g) carrots, peeled and grated; 3 medium (380 g) beets, peeled and grated; 3 medium (450 g) potatoes, peeled and diced; 2 cups (150 g) shredded green cabbage; 2 medium cloves garlic, minced; 2 tablespoons (30 ml) olive oil or avocado oil; 2 tablespoons (30 g) tomato paste; 10 cups (2.4 liters) chicken stock; 2 bay leaves; 1 teaspoon granulated sugar; 1 teaspoon salt, or to taste; ½ teaspoon ground black pepper, or to taste; 1 tablespoon white vinegar; 2 tablespoons chopped fresh dill, plus more for serving; Smetana sour cream

Classic Borscht Recipe (Beet Soup) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 89 reviews

Classic Borscht is a traditional Eastern European beet soup known for its vibrant red color and rich, earthy flavor. This hearty soup combines sautéed beets, carrots, onions, potatoes, and cabbage simmered in flavorful chicken stock, finished with fresh dill and a splash of vinegar for tang. Served hot with a dollop of creamy smetana sour cream, it offers a perfect balance of sweet, sour, and savory notes, making it a comforting meal for any season.

Author: Madelyn
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 to 8 servings
Category: Soup
Method: Stovetop
Cuisine: Eastern European

Ingredients

Vegetables

1 medium (100 g) yellow onion, chopped
2 medium (150 g) carrots, peeled and grated
3 medium (380 g) beets, peeled and grated
3 medium (450 g) potatoes, peeled and diced
2 cups (150 g) shredded green cabbage
2 medium cloves garlic, minced

Liquids & Seasonings

2 tablespoons (30 ml) olive oil or avocado oil
2 tablespoons (30 g) tomato paste
10 cups (2.4 liters) chicken stock
2 bay leaves
1 teaspoon granulated sugar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 tablespoon white vinegar
2 tablespoons chopped fresh dill, plus more for serving

For Serving

Smetana sour cream

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Cook Beets and Carrots: Stir in the grated carrots and beets. Cook for 5 to 7 minutes, stirring occasionally, to soften and release their flavors.
Add Tomato Paste and Stock: Mix in the tomato paste and cook for 1 minute to deepen the flavor. Then pour in the chicken stock, stirring to combine.
Add Vegetables and Seasonings: Add the diced potatoes, shredded cabbage, bay leaves, granulated sugar, salt, and ground black pepper. Stir well to distribute all ingredients evenly.
Simmer the Soup: Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover the pot and cook for 20 minutes, or until all vegetables are tender and flavors meld.
Finish with Garlic, Vinegar, and Dill: In the last minute of cooking, stir in the minced garlic and white vinegar. Remove the pot from heat, then stir in the chopped fresh dill thoroughly.
Serve: Ladle the borscht into bowls. Top each serving with a spoonful of smetana sour cream, additional fresh dill, and a dash of ground black pepper if desired. Serve hot.

Notes

Wear gloves when handling beets to prevent staining your hands.
Adjust soup liquid by adding more or less chicken stock to achieve your desired consistency.
Modify seasonings to taste—more salt, sugar, or vinegar can be added depending on the natural sweetness of your beets.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and often taste better the next day as flavors develop.

Find it online: https://flavorspath.com/classic-borscht-recipe-beet-soup-recipe/