Borscht Soup Recipe
Borscht is a warm, comforting beet soup made with cabbage, potatoes, carrots, onion, and a rich broth. It has a deep red color, a gentle earthy-sweet flavor, and a little tang at the end — especially when finished with a splash of lemon or vinegar. This homemade version is simple, hearty, and nourishing, and tastes even better the next day. Serve it with a spoon of sour cream and fresh dill for that cozy, classic borscht feel.
Equipment
- 1 A large heavy pot or soup pot
- 2 Chopping board (preferably one you don’t mind turning pink
- 3 Sharp knife
- 4 Ladle
- 5 Wooden spoon
- 6 Small frying pan (for sautéing — optional but worth it)
- 7 Bowl or plate for holding chopped veggies
- 8 And paper towels — because… beet juice travels like a spy
Ingredients
3–4 medium beets, peeled + grated or thinly sliced
2 medium potatoes, diced
1 medium carrot, grated
1 medium onion, chopped
2 cups cabbage, shredded
2 tbsp oil or butter (I switch depending on mood…)
1–2 cloves garlic, minced
1–2 tbsp tomato paste (adds depth — trust me)
5–6 cups vegetable or chicken broth
Salt… to taste (I know — vague — but every broth behaves differently)
Black pepper
A little lemon juice or vinegar — tiny splash at the end
Instructions
Step 1 — Let the onions and carrots talk first
- Heat oil/butter in your pot.
- Add chopped onion.
- Let it soften slowly — don’t rush it.
- Add the carrot.
- Give it a small stir… take a breath. Smells good already.
Step 2 — Beets enter dramatically (because they always do)
- Add the grated/sliced beets.
- The pot turns pink — don’t panic — that’s the magic starting.
- Add tomato paste and mix gently… almost like coating everything in color.
- If it sticks a little — splash a bit of broth. Been there.
Step 3 — Potatoes & broth — the comfort layer
- Add:
- diced potatoes
- broth (or water if that’s what you’ve got)
- Bring it to a soft simmer — not a wild boil.
- Let it cook… slowly… about 10–12 minutes.
- You’ll see the broth turning deeper… richer… kind of like velvet.
Step 4 — Add cabbage + garlic
- Add shredded cabbage.
- Add garlic.
- This is when the soup starts smelling like… warmth.
- Let it simmer again for a few minutes — until potatoes feel soft when poked.
Step 5 — Balance the flavor (tiny but important moment)
- Now taste.
- Maybe a pinch more salt.
- Maybe black pepper.
- Maybe… just a small drop of vinegar or lemon juice.
- Not enough to make it sour — just bright enough to wake everything up.
- Trust me — this tiny step makes the soup whisper “hey… I’m complete now.”
- And that’s it — turn off the heat — let it sit for a few minutes.
- Soups like this appreciate silence.
- Serve with sour cream + dill if you like.
- Take a spoonful. Pause. Smile. Yep — that’s borscht.
Notes
This borscht tastes even better the next day — the flavors settle and deepen as the soup rests. If you plan to store it, avoid adding sour cream to the whole pot. Instead, add it fresh when serving. You can use vegetable broth for a lighter version or chicken broth for a richer, warmer taste.
If freezing, slightly undercook the potatoes to prevent them from turning mushy after reheating. Reheat slowly on low heat — don’t fast boil, or the vegetables may lose texture. A tiny splash of lemon juice or vinegar at the end really brightens the flavor — trust me, it makes a difference.