Borscht Soup
This hearty borscht soup is made with a delicious combination of cabbage, tomatoes, potatoes, and white kidney beans, creating a rich and satisfying dish.
European cuisine is known for its hearty and comforting soups, and one popular dish that perfectly embodies this reputation is a vibrant soup made with beetroot, cabbage, tomato, white potatoes, carrot and beans. This nutritious and flavorful soup is not only delicious but also packed with essential vitamins and minerals. Learn how to make healthy and flavorful dish for your weeknight dinner.
Borscht Soup Recipe
Texture: thick with many variety of vegetables.
Taste: salty, earthy flavor, a little tangy, since beets and lemon goes well together.
Simplicity: the vegetables need to be sliced or diced, and cooking them step by step is essential. You don’t cook all the vegetables at once. These steps are important to ensure the soup is flavorful and not mushy.
Meal Type: luncheon, soup.
Where is borscht originally from?
This borscht is well-known in Eastern European countries and is often associated with Russia, Poland, Lithuania, Romania, and Ukraine. There are many variations of borscht in each country, with recipes for Polish, Ukrainian, Czech, and Russian borscht. However, this borscht soup originally comes from Ukraine.
Ingredients Needed
- Unsalted Butter – used as the cooking fat for sautéing the vegetables. The unsalted version allows you to control the amount of salt in the dish, while adding a rich, creamy texture and flavor.
- Onion – adds a savory base flavor to the soup. When sautéed, onions release natural sweetness and depth, contributing to the overall flavor profile of the dish.
- Garlic – provides a fragrant, slightly spicy kick that complements the sweetness of the onion and the earthiness of the beets.
- Beets – the star ingredient in borscht, beets give the soup its distinctive deep red color and an earthy, slightly sweet flavor. They are also packed with nutrients and contribute to the soup’s richness.
- Chicken Broth – used as the liquid base for the soup. It adds richness and depth of flavor, making the soup more savory and satisfying. You can substitute with vegetable broth for a vegetarian version.
- Carrot – adds natural sweetness and texture to the soup.
- Tomato – brings acidity and brightness to the soup. Tomatoes also add a slight sweetness and tang that balances the richness of the broth and the earthiness of the beets.
- Savoy Cabbage – a tender variety of cabbage that gives the soup a nice texture and a mild, slightly sweet flavor.
- Potatoes – provide a starchy base that helps thicken the soup and makes it more filling. The potatoes absorb the flavors of the broth and vegetables, adding to the overall heartiness of the dish.
- White Kidney Beans – they contribute a creamy texture and mild flavor, complementing the other ingredients.
- Lemon Juice – adds a touch of acidity, which brightens the flavors and helps balance the richness of the soup.
- Salt – enhances the natural flavors of the soup and brings everything together.
- Pepper – adds a mild heat and a bit of spice to the soup.
How to make Borscht Soup
- (Full recipe below). Sauté the chopped onion and garlic clove in butter in a large pot until softened.
- Add the chopped beets (save the stems for later) and chicken broth. Cook for 15-20 minutes.
- Add the remaining vegetables and beet stems, and cook for another 20 minutes.
- Once the vegetables are soft and cooked through, add the kidney beans, lemon juice, salt, and pepper. Cook on low-medium heat for an additional 20 minutes. chopped onion and garlic clove with butter in a large pot.
Tips to make Beet Soup
- Don’t overcook the borscht, as it will turn brownish. It’s better to cook on low-medium heat rather than high heat to maintain a vibrant, bright red beet soup.
- Be sure to use flavorful chicken broth or chicken stock. You can buy it at the store or make your own. I used my chicken broth for this recipe.
- Cook the vegetables according to the steps. I recommend cooking the beets first for 15-20 minutes, then adding the rest of the vegetables. Also, add the kidney beans in the last 20 minutes to prevent them from becoming too soft.
- Serve the soup with plain Greek yogurt or sour cream for added creaminess.
- If the soup is too thick for your liking, you can add 1 or 2 more cups of broth, if needed.
- SUBSTITUTIONS: You can use any type of cabbage for this soup; I used savoy cabbage.
- Feel free to use any type of beans, such as red kidney beans, pinto beans, black beans, or chickpeas etc.
Borscht Soup FAQ’s
To start, you can use vegetarian bouillon, broth, or stock as the base for your soup. These options will add a rich, savory flavor to the borscht, complementing the earthy sweetness of the beets and vegetables. If you prefer to make the soup vegetarian or vegan, opt for a plant-based broth or stock.
Alternatively, if you don’t have broth or stock on hand, you can use water. However, keep in mind that water lacks the depth of flavor that broth or stock provides, so you’ll need to adjust the seasoning accordingly. In this case, increase the amount of salt and black pepper to enhance the flavors and balance the soup.
It is healthy because it is packed with a variety of nutrient-dense vegetables, including beets, potatoes, cabbage, tomatoes, and carrots. These vegetables provide a wealth of essential vitamins, minerals, and fiber. Borscht is low in fat and rich in antioxidants, which help combat oxidative stress and support overall health. Additionally, it contains vitamins B and C—vitamin B supports energy production and brain health, while vitamin C boosts the immune system, promotes skin health, and acts as a powerful antioxidant.
Yes, borscht can be frozen. Simply transfer it to an airtight glass or plastic container and store it in the freezer for several months. To maintain the best flavor and texture, allow it to cool completely before freezing. When ready to enjoy, thaw it in the refrigerator overnight and reheat on the stove. Freezing borscht is a great way to preserve its freshness and have a hearty meal ready whenever you need it.
Borscht pairs wonderfully with a dollop of sour cream or plain Greek yogurt, which add creaminess and tang to complement the soup’s earthy flavors. Freshly chopped parsley or dill can be sprinkled on top for an aromatic, herbal boost.
Other Soup Recipes:
- Black Bean Mexican Soup
- Homemade Tomato Basil Soup
- Brown Rice Beef Barley Soup
- Homemade Cream of Mushroom Soup
- Vegetable Cauliflower Soup
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Borscht Soup
Ingredients
- 1 Tbsp. unsalted butter
- 1 onion small, chopped
- 1 garlic clove minced
- 3 beets 1 bunch with stems
- 10 cups chicken broth homemade or store bought
- 2 potatoes small, peeled, diced
- 1 carrot small, sliced
- 1 tomato diced
- 1 cup savoy cabbage chopped
- 19 oz. white kidney beans 540 ml
- 3 Tbsp. lemon juice
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- In a large pot, melt the butter and sauté the onion over medium heat for 5-9 minutes until softened. Add the garlic and cook for another 1 minute.1 Tbsp. unsalted butter, 1 onion, 1 garlic clove
- Remove the stems from the beets, dice them, and set them aside. Peel and cube the beets into small pieces.3 beets
- Pour in the chicken broth and add the cubed beets (excluding the stems). Cook on low-medium heat, partially covered, for 15-20 minutes.10 cups chicken broth
- Add the potatoes, carrots, tomato, savoy cabbage, and beet stems. Cook for another 20 minutes until all the vegetables are tender.2 potatoes, 1 carrot, 1 tomato, 1 cup savoy cabbage
- Add the kidney beans along with the liquid from the can, then stir in the lemon juice, salt, and pepper. Continue cooking for an additional 20 minutes.19 oz. white kidney beans, 3 Tbsp. lemon juice, 1 1/2 tsp. salt, 1/4 tsp. pepper
Notes
- Don’t overcook the borscht, it will become brownish. It is better to cook on low-medium heat rather than high heat. You want bright red beet soup.
- Make sure to use flavorful chicken broth or chicken stock. You can buy the broth/stock at the store or make your own. I used my chicken broth for this recipe.
- Cook vegetables according to the steps. I like to cook beets first for 15-20 minutes, then rest of veggies. Also, add kidney beans in the last 20 minutes to prevent them from becoming to soft.
- Serve the soup with plain greek yogurt or sour cream.
- If the soup is thick for your liking, you can increase the broth by 1 or 2 cups, if needed.
- SUBSTITUTIONS: You can use any type of cabbage for this soup, I used savoy.
- Also, you can use any type of beans: red kidney beans, pinto beans, black beans, chickpeas etc.
Nutrition
Update Notes: This post was published in March, 2014, it was updated with new tips and Faq’s in February, 2020.
This looks like a wonderful soup Ilona – I love Borscht and beet soup so can’t wait to try a vegetarian version of this 😀 Pinned!
Thank you Ceara:)
What an interesting and unique looking soup! I’ve never seen it before but it looks delicious! I think I need to get me some beets!
I grew up in Europe, so I know many interesting recipes. Thank you Chris for visiting my blog:)
It’s far away from the real Borscht. This soup (Borscht) should contain the tomatoes, or tomato paste, garlic and dill !
I know, but this is the soup I usually ate in Poland when I was growing up. It is not Ukrainian borscht. But it is called borscht in our country too. Anyway this is my version but thank you for your comment!