Borscht (Beet Soup)

Name: Borscht (Beet Soup)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 4 medium beets, peeled, grated; 2 tbsp unsalted butter; 1 large yellow onion, diced; 2 medium carrots, peeled, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 3 cups green cabbage, shredded; 2 medium Yukon Gold potato, peeled, diced; 8 cups vegetable broth; 2 tbsp red wine vinegar; 2 bay leaves; 1 tsp granulated sugar; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 cup sour cream (for serving); 4 tbsp fresh dill, chopped

A vibrant, ruby-red Ukrainian beet soup layered with cabbage, carrots, and a bright splash of vinegar, served with a dollop of sour cream and fresh dill.

80 minMediumServes 6190 cal/serving

UkrainianSoupStovetopVegetarianLow CarbGluten-FreeNut-FreeLow-SodiumCorn-Free

Ingredients

4 medium beets, peeled, grated
2 tbsp unsalted butter
1 large yellow onion, diced
2 medium carrots, peeled, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
3 cups green cabbage, shredded
2 medium Yukon Gold potato, peeled, diced
8 cups vegetable broth
2 tbsp red wine vinegar
2 bay leaves
1 tsp granulated sugar
1.5 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup sour cream (for serving)
4 tbsp fresh dill, chopped

Instructions

1

Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 large diced yellow onion, 2 medium peeled, diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until softened, about 8 minutes.
2

Add 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly.
3

Add 4 peeled, grated medium beets and cook for 5 minutes, stirring to coat.
4

Pour in 8 cups vegetable broth and add 2 medium peeled, diced Yukon Gold potato, 3 cups shredded green cabbage, and 2 bay leaves. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until all vegetables are tender.
5

Stir in 2 tbsp red wine vinegar and 1 tsp granulated sugar. Season with 1.5 tsp salt and 1/2 tsp black pepper. Taste and adjust.
6

Remove bay leaves. Ladle into bowls and top with 1/2 cup sour cream (for serving) and 4 tbsp chopped fresh dill.

Questions

Can I make Borscht (Beet Soup) dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup sour cream (for serving). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Borscht (Beet Soup) keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Borscht (Beet Soup)?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Oi Muchim (Spicy Cucumber Side) side
Insalata di Mare Seafood Salad salad

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