Borscht is the bright red beet soup of Ukraine and Eastern Europe. This classic version simmers grated beets, carrots, onion, potatoes and cabbage in broth, then balances the earthy sweetness with a little vinegar and fresh dill. A spoonful of sour cream on top makes it creamy.
It is packed with vegetables, costs very little to make and keeps for days, so it works for lunch and dinner all week.
Tips for success
- Wear gloves or rub your hands with oil before grating beets to avoid stains.
- Use the grating disk of a food processor to prepare the beets and carrots in under a minute.
- Do not boil the soup hard after adding the vinegar. A gentle simmer keeps the color bright.
- Borscht tastes even better the next day, once the flavors have blended.
Substitutions
- Meat version: simmer 1 lb cubed beef chuck in the broth for 1 hour before adding the vegetables.
- Vegetarian: use vegetable broth.
- Vinegar: use fresh lemon juice.
- Sour cream: use plain Greek yogurt.
- Dill: use flat-leaf parsley. The flavor is milder.
- Extra protein: add a 15-oz can of drained kidney or white beans with the cabbage.
Storage and reheating
To store: Refrigerate in airtight containers for up to 5 days. Freeze for up to 3 months without the sour cream and dill, leaving an inch of space for expansion. The potatoes soften slightly after freezing.
To reheat: Reheat over medium-low heat until steaming, or microwave in a covered bowl, stirring halfway. Avoid a hard boil, which dulls the color. Add fresh dill and sour cream after reheating.
Classic Borscht
Ingredients
Method
- Heat the oil in a 6-quart pot over medium heat. Add the onion and cook for 5 minutes, until soft.
- Add the carrots, beets, tomato paste and 1 tbsp of the vinegar. Cook for 8 to 10 minutes, stirring often, until the vegetables soften.
- Pour in the broth, add the bay leaves and bring to a boil.
- Add the potatoes, lower the heat and simmer for 10 minutes.
- Stir in the cabbage and simmer for 10 to 15 minutes more, until the potatoes and cabbage are tender.
- Stir in the garlic, the remaining 2 tbsp vinegar, the sugar, salt and pepper. Simmer for 2 minutes, then taste and adjust the seasoning.
- Remove the bay leaves, stir in the dill and let the soup rest off the heat for 10 minutes. Serve hot with a spoonful of sour cream.
Notes
Frequently asked questions
Is borscht served hot or cold?
This Ukrainian-style borscht is served hot. There are also chilled beet soups in Eastern Europe, usually thinner and made with buttermilk or kefir.
Why did my borscht turn brown?
The beets cooked too long without acid. Stir in a splash of vinegar or lemon juice at the end to bring back some of the red color.
Is borscht healthy?
Yes. It is mostly vegetables, high in fiber and about 220 calories per serving. Use low-sodium broth to keep the salt in check.
Can I use precooked beets?
Yes. Grate vacuum-packed cooked beets and add them with the cabbage. The color and flavor will be a little milder.
More recipes to try
If you like this recipe, try our Greek bean soup, minestrone soup and cabbage roll casserole.