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A ladle pours vibrant red borscht into a white bowl, set on a table with a striped cloth and dill garnish. A rustic, cozy kitchen vibe is conveyed.

Borscht (Beet Soup)

Mandy Applegate
Come on in, darlin', and gather 'round! Today, we're whipping up a true Southern comfort classic that warms you right down to your toes: Borscht (Beet Soup). This recipe brings back so many fond memories of my grandma's kitchen, where love was always the secret ingredient in every dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6 Servings
Calories 147 kcal

Equipment

  • Large soup pot
  • Medium Skillet
  • Cutting board and knife
  • Box grater
  • Vegetable peeler
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula
  • Ladle

Ingredients
  

  • 6 cups beef broth
  • 2 medium beets peeled and grated
  • 3 medium potatoes peeled and cut into 2-inch chunks
  • 2 medium carrots grated
  • ½ cup diced onion
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • ½ small green cabbage cored and thinly sliced (about 4 cups sliced cabbage)
  • 1 teaspoon white vinegar
  • Salt and pepper
  • Sour cream & dill garnish

Instructions
 

  • First things first, get all your ingredients ready on your counter. This makes the cooking process so much smoother and more enjoyable.
  • Pour the 6 cups of beef broth into a large soup pot. Add the 2 peeled and grated medium beets, 3 peeled and cut 2-inch chunks of medium potatoes, 1 tablespoon of tomato paste, a pinch of salt, and the bay leaf. Bring this mixture to a boil. Once it's boiling, reduce the heat to a simmer.
  • Grab a skillet and heat 1 tablespoon of vegetable oil over medium-low heat. Add the 2 grated medium carrots and ½ cup of diced onion to the pan. Cook them for 7-10 minutes, stirring occasionally, until they are soft and slightly golden.
  • Now, add the 2 minced garlic cloves to the skillet with the carrots and onions. Stir for just 30 seconds until you can smell that lovely garlic aroma. Be careful not to burn it!
  • Carefully transfer the cooked carrots, onions, and garlic from the skillet into your soup pot. Stir in the ½ small cored and thinly sliced green cabbage (about 4 cups). Continue cooking the soup for another 15 minutes, or until the cabbage is tender but still has a bit of bite.
  • Stir in 1 teaspoon of white vinegar. This really brightens up the flavors! Taste the soup and add more salt and pepper as needed until it's just right for you.
  • Ladle the hot Borscht into bowls. If you like, spoon a dollop of sour cream on top and sprinkle with fresh dill for a beautiful and delicious finish. Enjoy this comforting soup!

Nutrition

Serving: 1ServingCalories: 147kcalCarbohydrates: 30gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 970mgPotassium: 911mgFiber: 6gSugar: 7gVitamin A: 3524IUVitamin C: 53mgCalcium: 75mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Beet soup, Borscht recipe, Traditional borscht
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