Description

There’s something incredibly comforting about a steaming bowl of borscht. This traditional beet soup, with its vibrant color and rich, earthy flavor, has been a staple in Eastern European kitchens for generations. Whether it’s served warm on a chilly winter night or chilled during the summer months, borscht carries the heart of cultural traditions in every spoonful. Growing up, the sight of this ruby-red soup bubbling on the stovetop always signified love and care—a meal prepared not just for sustenance, but for connection and tradition.

Borscht, often associated with Ukrainian and Russian cuisines, is as much about community as it is about nourishment. It’s the kind of dish that brings families together around the dinner table, sparking conversations and memories. Over the years, this versatile soup has found its way into kitchens worldwide, with each cook adding their own unique twist.

If you’ve never tried making borscht at home, this recipe is here to guide you with easy-to-follow steps, helpful tips, and a lot of encouragement. Get ready to fill your kitchen with the aroma of slow-simmered veggies and herbs—it’s a culinary journey worth every moment.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
4 medium beets, peeled and cubed
3 cups green cabbage, shredded
3 medium potatoes, peeled and cubed
6 cups vegetable broth
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 bay leaf
Fresh dill for garnish
Sour cream (optional, for serving)

Instructions

1. Prep the Vegetables
Start by preparing all your vegetables. Dice the onion, slice the carrots and celery, and cube the beets and potatoes. Shredding the cabbage ahead of time ensures everything is ready to go once you start cooking.

2. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes. This step builds the flavorful base for the soup.

3. Add the Beets and Broth
Stir in the cubed beets, garlic, and bay leaf, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the beets to start softening.

4. Add Potatoes and Cabbage
Toss in the potatoes and shredded cabbage. Continue to simmer the soup for another 15-20 minutes, or until all the vegetables are tender.

5. Season and Finish
Stir in the lemon juice, salt, and pepper. Taste and adjust the seasoning as needed. For an extra punch of flavor, a touch of fresh dill can be added directly into the pot.

6. Serve and Enjoy
Ladle the borscht into bowls and garnish with a dollop of sour cream and a sprinkle of fresh dill. Enjoy it with a slice of crusty bread for the ultimate comfort meal.

Notes

Make It Your Own: While this recipe sticks to traditional ingredients, you can personalize your borscht by adding other vegetables like parsnips, celery, or bell peppers for extra flavor and texture.
For a Creamier Version: If you prefer a creamier soup, stir in a splash of coconut cream or heavy cream at the end (if you’re not keeping it dairy-free).
Balance the Flavors: The lemon juice or vinegar is essential for balancing the natural sweetness of the beets. Taste before serving and adjust as needed for the perfect balance of sweet and tangy.
Chill for a Summer Option: For warm days, allow the borscht to cool and serve it chilled with a dollop of sour cream or Greek yogurt for a refreshing twist.
Add Protein if Desired: To make it more filling, you can add cooked lamb chunks or shredded turkey ham for a protein boost while keeping the flavors consistent with this variation.
Storage Tip: Leftover borscht stores well and can even taste better the next day as the flavors meld. Keep it in an airtight container in the fridge for up to 5 days.