Description
This traditional Borscht recipe offers a hearty and comforting Eastern European beet soup rich with tender vegetables and a savory beef broth base. Cooked slowly on the stovetop, the soup features beets, cabbage, potatoes, and carrots, combined with aromatic seasonings and finished with a splash of vinegar for brightness. Served with creamy sour cream and fresh dill, it’s a vibrant dish perfect for a nourishing meal.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 1 rib celery, finely chopped
- 4 cups (10 oz) green cabbage, thinly sliced
- 1 lb beets, peeled and diced into ¾-in (2-cm) pieces
- 2 large Yukon gold potatoes (about 1 lb/454 g), cubed into ½-in (13-mm) pieces (no need to peel)
- 2 medium carrots, diced into ½-in (13-mm) pieces
Liquids and Seasonings
- 1 tablespoon olive oil
- 6 cups beef broth, best quality such as Swanson
- 1/4 cup tomato paste
- 1 bay leaf
- 1¼ teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon distilled white vinegar
For Serving
- Sour cream, for serving
- 2 tablespoons fresh chopped dill, for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and celery, cooking and stirring occasionally until the vegetables are softened, about 5 to 7 minutes.
- Add Broth and Vegetables: Stir in the beef broth, sliced cabbage, diced beets, tomato paste, bay leaf, salt, and pepper. Bring the mixture to a boil over high heat, then reduce heat to low. Cover and let simmer for 10 minutes to allow the flavors to meld and soften the beets and cabbage.
- Add Potatoes and Carrots: Add the cubed Yukon gold potatoes and diced carrots to the pot. Bring the soup back to a boil over high heat, then lower the heat again to a gentle simmer. Cover and cook for about 20 minutes, or until all the vegetables are tender when pierced with a fork. Remove and discard the bay leaf.
- Finish and Serve: Stir in the distilled white vinegar to add brightness and balance. Taste the soup and adjust seasoning with additional salt, pepper, or vinegar as desired. Ladle the hot borscht into bowls and garnish each serving with a generous spoonful of sour cream and a sprinkle of fresh chopped dill for an authentic finish.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and omit sour cream or use a plant-based alternative.
- Beets can stain, so handle with care and consider wearing gloves while peeling and dicing.
- Leftover borscht tastes even better the next day as flavors deepen.
- Adjust vinegar amounts based on personal preference for acidity.
- Serve with dark rye bread or garlic bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European