Easy Borscht Recipe: A Guide to Making Delicious Beet Soup

The Classic Borscht Recipe

This classic borscht recipe is vegetarian, simple to make, and full of flavor. It's perfect for a cozy lunch or dinner and can be served hot or cold.

Ingredients:

- 3 medium beets, peeled and grated

- 1 medium carrot, grated

- 1 medium onion, chopped

- 2 medium potatoes, peeled and cubed

- 2 cups shredded cabbage

- 1 tablespoon tomato paste

- 2 tablespoons oil

- 6 cups vegetable broth or water

- 1 teaspoon sugar

- 1 tablespoon vinegar or lemon juice

- Salt and pepper to taste

- Fresh dill and sour cream for serving (optional)

Instructions:

1. In a large pot, heat the oil over medium heat. Add the chopped onions and sauté them for about 3–4 minutes, or until they become soft and slightly golden.

2. Add the grated beets and carrots to the pot. Stir well and cook for 5 minutes, allowing the vegetables to soften and release their color.

3. Mix in the tomato paste and stir thoroughly so that the vegetables are coated evenly.

4. Slowly pour in the vegetable broth or water, stirring as you go to combine everything well.

5. Add the cubed potatoes to the pot. Turn the heat up and bring the mixture to a gentle boil.

6. Once boiling, lower the heat to medium-low and let the soup simmer for 10 minutes. This will start cooking the potatoes.

7. Add the shredded cabbage along with the sugar, vinegar or lemon juice, salt, and pepper. Stir everything together.

8. Continue simmering the soup for another 15–20 minutes, or until all the vegetables are tender and fully cooked.

9. Once done, ladle the soup into bowls and serve hot. Add chopped fresh dill and a spoonful of sour cream on top, if desired, for extra flavor and creaminess.

This beef borscht recipe is richer and more filling. The tender beef adds extra flavor and protein, making it a full meal.

Ingredients:

- 300 grams of beef (with bone, if possible), cut into chunks

- 3 medium beets, peeled and grated

- 1 medium carrot, grated

- 1 medium onion, chopped

- 2 medium potatoes, peeled and cubed

- 2 cups shredded cabbage

- 1 tablespoon tomato paste

- 2 tablespoons oil

- 8 cups of water

- 1 teaspoon sugar

- 1 tablespoon vinegar or lemon juice

- Salt and pepper to taste

- Bay leaf (optional)

- Fresh dill and sour cream for serving (optional)

Instructions:

1. In a large pot, add the water and beef pieces. Bring it to a boil over high heat. As it heats up, skim off any foam that rises to the top using a spoon to keep the broth clear.

2. Once boiling, reduce the heat to low. Cover the pot and simmer the beef for about 1 hour, or until it becomes tender. When done, take the beef out of the pot, cut it into small bite-sized pieces, and return it to the broth. Keep the broth warm.

3. In a separate pan, heat the oil over medium heat. Add the chopped onions and cook for about 4–5 minutes, or until they turn soft and slightly golden.

4. Add the grated beets and carrots to the pan. Stir well and cook for 5–7 minutes, letting the vegetables soften and release their color.

5. Stir in the tomato paste and mix well to coat the vegetables. Cook for another minute to blend the flavors.

6. Transfer the cooked beef, potatoes, and sautéed vegetables into the beef broth. Stir everything together.

7. Turn the heat up and bring the soup back to a gentle boil.

8. Once it starts boiling, add the shredded cabbage, sugar, vinegar or lemon juice, salt, pepper, and bay leaf if using. Stir to combine.

9. Lower the heat again and let the soup simmer for about 20 minutes, or until all the vegetables are soft and fully cooked.

10. When ready, ladle the hot soup into bowls. Top with chopped dill and a spoonful of sour cream for extra flavor, if desired.

Want to improve your borscht recipe? Here are some useful tips to make it taste even better.

1. Use Fresh Beets: Always choose fresh, raw beets for your soup. They provide a natural sweetness and vibrant color that canned beets simply cannot match.

2. Don't Skip the Vinegar or Lemon Juice: Adding vinegar or lemon juice keeps the soup's bright red color and adds a nice balance to the sweetness of the beets.

3. Cook Low and Slow: Letting the soup simmer gently gives time for all the vegetables and seasonings to blend and develop deep, rich flavors.

4. Add Meat for Richness: Including beef or pork bones creates a strong broth base that adds savory richness and extra depth to your borscht recipe.

5. Rest Before Serving: Allow the soup to sit for several hours or overnight. This enhances the flavor and makes the soup taste even better the next day.

6. Top It Off: A spoonful of sour cream and some fresh chopped dill add creaminess and a fresh, herbal taste to balance the hearty soup.

7. Taste as You Go: As the soup cooks, taste it occasionally and adjust the salt, sugar, and acid levels to suit your preference for the perfect bowl.

Borscht soup often tastes better the next day, so storing leftovers is a good idea. Make sure to cool it down before putting it away. Use clean containers with tight lids to keep the soup fresh.

To store borscht in the refrigerator, pour the cooled soup into a sealed container. It can stay fresh for up to 4 days. Reheat it on the stove over low heat. Stir gently and heat it slowly to keep the vegetables from getting too soft.

To freeze borscht, let the soup cool completely first. Then transfer it to freezer-safe containers or bags. Leave a bit of space at the top, as the soup will expand. You can keep frozen borscht for up to 2 months. Thaw it in the fridge overnight before reheating.