I was not a beet person before this soup.
Earthy, a little dirt-like, not exactly something I sought out. Then a bowl of real, homemade borscht completely changed my mind.
This soup is deep red, slightly tangy, and way more balanced than I expected. If beets have ever put you off, this might be the recipe that brings you back around.
Why This Recipe Works
Roasting the beets instead of boiling them concentrates their natural sweetness, which balances out that earthy flavor people either love or avoid.
A splash of vinegar at the end is what gives borscht its signature tang. Without it, the soup tastes flat, almost too sweet from the beets alone. 🍠
Building the broth with cabbage, carrots, and potatoes rounds everything out, so you end up with a soup that’s hearty enough to be a full meal, not just a beet-forward side dish.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Beets, peeled and diced | 3 medium |
| Olive oil | 2 tbsp, divided |
| Yellow onion, diced | 1 medium |
| Carrots, diced | 2 medium |
| Celery stalks, diced | 2 |
| Garlic, minced | 3 cloves |
| Cabbage, thinly sliced | 3 cups |
| Potatoes, peeled and diced | 2 medium |
| Beef broth (or vegetable broth) | 6 cups |
| Diced tomatoes | 14 oz can |
| Bay leaves | 2 |
| Apple cider vinegar | 2 tbsp |
| Salt | 1 tsp, plus more to taste |
| Black pepper | 1/2 tsp |
| Fresh dill, chopped | for topping |
| Sour cream | for serving |
I like a mix of beef broth for depth, but a good vegetable broth works well too if you’re keeping this meat-free.
Tools You’ll Need
- Large pot or Dutch oven
- Baking sheet, for roasting the beets
- Cutting board and knife
- Peeler
- Ladle
Pro Tips
1. Roast the beets instead of boiling them. Roasting concentrates their sweetness, while boiling can leave them tasting a little flat and washed out.
2. Wear gloves or use a paper towel when handling raw beets. They stain hands quickly, and a little prevention saves you from pink fingertips for the rest of the day.
3. Add the vinegar at the very end, not the beginning. This preserves its bright, tangy punch instead of letting it mellow out over a long simmer.
4. Give the cabbage time to soften fully. Undercooked cabbage can taste slightly bitter, so let it simmer until it’s genuinely tender.
5. Taste before adding the full amount of vinegar. Start with less and build up, since the right amount of tang really depends on personal preference.
Substitutions and Variations
- Vegetarian or vegan: Use vegetable broth and skip the sour cream, or use a dairy-free alternative on top.
- Meaty version: Add 1 pound of cubed beef chuck, browned first, for a heartier, more traditional style.
- Different vinegar: Fresh lemon juice can stand in for apple cider vinegar if that’s what you have.
- Spicier version: Add a pinch of red pepper flakes with the garlic.
- Slow cooker version: Roast the beets first, then combine everything else in a slow cooker on low for 6 to 7 hours.
- Chunkier texture: Dice the vegetables larger if you prefer a heartier, more rustic bowl.
Make Ahead Tips
Borscht is genuinely better the next day, once the flavors have had time to meld together.
Make it up to 3 days ahead, store it covered in the fridge, and reheat gently on the stovetop before serving.
How to Make It
- Preheat your oven to 400°F. Toss the diced beets with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 25 to 30 minutes, until tender.
- While the beets roast, heat the remaining olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the cabbage and cook for 3 to 4 minutes, until slightly wilted.
- Add the potatoes, broth, diced tomatoes, and bay leaves.
- Bring to a boil, then reduce to a simmer. Cook for 20 minutes, until the potatoes are tender.
- Stir in the roasted beets.
- Add the apple cider vinegar, salt, and pepper.
- Simmer for an additional 5 minutes, then remove the bay leaves.
- Ladle into bowls, top with fresh dill and a dollop of sour cream, and serve hot.
Nutrition and Diet Notes
Here’s roughly what you’re working with per serving (recipe serves 6, not including sour cream):
- Calories: about 150
- Protein: about 4g
- Fiber: about 5g
For a lower carb version, reduce the potatoes and add extra cabbage or carrots in their place.
What to Serve It With
- Rye bread or a crusty roll on the side
- A dollop of sour cream, or a spoonful of plain Greek yogurt as a lighter option
- A simple green salad if you want a lighter overall meal
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat gently on the stovetop over low heat, or in the microwave in short bursts, stirring in between.
This soup freezes well. Store in a freezer-safe container for up to 3 months, and thaw overnight in the fridge before reheating.
FAQ
Does borscht always have to be served hot?
Not at all. Traditional versions are often served cold, especially in warmer months. This recipe works well either way.
Can I use canned beets instead of fresh?
Yes, though you’ll lose some of that concentrated flavor from roasting. Drain them well and add them near the end since they’re already cooked.
Is borscht supposed to taste sweet or tangy?
A good borscht balances both. The beets bring natural sweetness, while the vinegar adds tang, and neither should completely overpower the other.
Can I make this without meat and still call it borscht?
Yes, vegetarian borscht is very common and traditional in many regions. Vegetable broth works well in place of beef broth.
Why did my beets turn the whole soup an unusual color?
That deep red color is completely normal and expected. It’s one of the most recognizable things about borscht.
Wrapping Up
This soup completely rewrote my opinion of beets, and I genuinely didn’t expect that going in.
It’s earthy, a little tangy, and far more comforting than I gave it credit for before making it myself.
If you make this, come back and tell me if you tried it hot or cold, or if you added the beef version. 🍲
I’d love to hear how yours turned out.
