Beet Soup with Sour Cream (Borscht)

Beet Soup with Sour Cream, widely known as Borscht, is a classic Eastern European soup celebrated for its vibrant ruby color, earthy flavor, and comforting warmth. Originating in regions such as Ukraine, Poland, and Russia, borscht has been enjoyed for generations as both a nourishing everyday meal and a festive dish.

This soup is hearty yet light, rustic yet elegant, and incredibly satisfying. Whether served hot in winter or enjoyed warm during cooler evenings, borscht offers a unique combination of nutrition, comfort, and cultural tradition in every bowl.

Why I Love This Recipe

I love this recipe because it transforms simple vegetables into something deeply flavorful and comforting. The beets give the soup a natural sweetness and stunning color, while the sour cream adds richness and balance. It’s wholesome, nourishing, and feels both rustic and special at the same time.

Why This Is a Must-Try Dish

This is a must-try dish because it’s nutritious, flavorful, and steeped in culinary tradition. Borscht is filling without being heavy and offers a unique taste experience that’s different from everyday soups. If you enjoy vegetable-forward dishes with depth and warmth, this soup is an excellent choice.

Preparation Time, Cooking Time, and Servings

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: About 1 hour 5 minutes
Servings: 6 servings
Calories: Approximately 180 calories per serving

Course: Soup / Starter or Main
Cuisine: Eastern European

Ingredients

• 2 tablespoons vegetable oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium beets, peeled and grated or diced
• 1 medium carrot, grated
• 1 medium potato, peeled and diced
• 4 cups vegetable or beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon sugar (optional)
• Salt and black pepper, to taste
• Fresh dill, chopped (optional)

For Serving

• Sour cream
• Extra fresh dill

Cooking Directions

The soup is made by sautéing aromatics, gently simmering beets and vegetables in broth, and finishing with a touch of acidity. The result is a rich, flavorful soup with a beautiful color and comforting depth.

Step-by-Step Preparation Method

Step 1: Sauté the Aromatics
Heat oil or butter in a large pot over medium heat. Add the onion and cook until soft and translucent. Stir in garlic and cook briefly.

Step 2: Cook the Vegetables
Add beets, carrot, and potato to the pot. Stir well and cook for 5 minutes.

Step 3: Add Liquids and Tomato Paste
Stir in tomato paste, then add broth and water. Bring to a gentle boil.

Step 4: Simmer the Soup
Reduce heat and simmer for 35–40 minutes, until vegetables are tender.

Step 5: Season and Finish
Add vinegar or lemon juice, sugar if using, salt, and pepper. Stir in fresh dill if desired.

How to Serve

Serve borscht hot with a generous dollop of sour cream on top. Garnish with fresh dill and serve with rye bread, crusty bread, or boiled potatoes on the side.

Recipe Tips

• Grate beets for a smoother texture or dice for a chunkier soup
• Add acid at the end to preserve the vibrant color
• Taste and adjust seasoning after simmering
• Use gloves when handling beets to avoid staining
• Let the soup rest for 10 minutes before serving for best flavor

Variations

Vegetarian Borscht
Use vegetable broth and add beans or cabbage for extra body.

Meat-Based Borscht
Add beef or pork during the simmering stage for a heartier soup.

Ukrainian-Style Borscht
Include shredded cabbage and serve with garlic pampushky.

Cold Borscht
Chill the soup and serve with kefir or yogurt for summer.

Spicy Borscht
Add black pepper or chili flakes for heat.

Freezing and Storage Time

Refrigerator:
Store in an airtight container for up to 5 days.

Freezer:
Freeze without sour cream for up to 3 months. Thaw overnight and reheat gently.

Special Equipment Needed

• Large soup pot or Dutch oven
• Box grater or knife
• Wooden spoon
• Ladle

Conclusion

Beet Soup with Sour Cream (Borscht) is a timeless, nourishing dish that combines vibrant color, earthy sweetness, and comforting warmth. Easy to prepare and rich in tradition, this soup is perfect for both everyday meals and special occasions. Once you try it, borscht is sure to become a cherished favorite in your soup repertoire.

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Beet Soup with Sour Cream (Borscht)

Author: Anna Williams Cuisine: European Courses: Soups & Drinks

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Servings: 6 Calories: 180 calories per serving

Description

Beet Soup with Sour Cream, widely known as Borscht, is a classic Eastern European soup celebrated for its vibrant ruby color, earthy flavor, and comforting warmth. Originating in regions such as Ukraine, Poland, and Russia, borscht has been enjoyed for generations as both a nourishing everyday meal and a festive dish.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons vegetable oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium beets, peeled and grated or diced
• 1 medium carrot, grated
• 1 medium potato, peeled and diced
• 4 cups vegetable or beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon sugar (optional)
• Salt and black pepper, to taste
• Fresh dill, chopped (optional)

For Serving

• Sour cream
• Extra fresh dill

Instructions

1. Sauté the Aromatics : Heat oil or butter in a large pot over medium heat. Add the onion and cook until soft and translucent. Stir in garlic and cook briefly.
2. Cook the Vegetables : Add beets, carrot, and potato to the pot. Stir well and cook for 5 minutes.
3. Add Liquids and Tomato Paste : Stir in tomato paste, then add broth and water. Bring to a gentle boil.
4. Simmer the Soup : Reduce heat and simmer for 35–40 minutes, until vegetables are tender.
5. Season and Finish : Add vinegar or lemon juice, sugar if using, salt, and pepper. Stir in fresh dill if desired.

Keywords: Beet Soup with Sour Cream