Borscht for One

Easy single-serving borscht with fresh beets, potatoes, carrots, and celery. This healthy beet soup is full of natural color, flavor, and nutrients, made with a hint of honey and red wine vinegar for balanced sweetness and tang. Perfect for quick meals, light lunches, or homemade soups, and topped with creamy sour cream for a traditional finish.

Ingredients

• ½ tablespoon olive oil
• ¼ cup chopped onions
• 1 celery rib, chopped
• 1 medium carrot, chopped
• 1 clove garlic, minced
• ½ teaspoon kosher salt, divided
• 2 small beets (4.5–5 oz), scrubbed, peeled, and diced (about 1 cup)
• 1 small gold potato, peeled and diced
• 1 ½ cups chicken or vegetable broth
• ¼ teaspoon dried thyme
• ⅛ teaspoon allspice
• 1 teaspoon red wine vinegar
• 2 teaspoons honey
• 1–2 tablespoons sour cream for topping

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Instructions

1. Heat olive oil in a 1-quart saucepan over medium heat. Add onions, celery, carrot, garlic, and ¼ teaspoon kosher salt. Cook, stirring occasionally, for 3–4 minutes until the vegetables begin to soften.
2. Add the diced beets and cook for 2 minutes, stirring to coat them in oil and release their vibrant color.
3. Stir in the diced potato, broth, thyme, and allspice. Bring to a boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the beets and potatoes are tender.
4. Stir in the red wine vinegar, honey, and the remaining ¼ teaspoon of salt.
5. Blend the soup until smooth using an immersion blender. If using a regular blender, carefully blend in batches.
6. Pour the soup into a bowl and top with 1–2 tablespoons of sour cream before serving.

Yields about 1 ½ cups of soup.

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Why You’ll Love This Recipe

This borscht is a comforting, nutrient-rich soup made with fresh beets and vegetables. It’s naturally vibrant in color, full of flavor, and perfect for a single serving. The combination of honey and vinegar gives it a balanced sweetness and tanginess, while the creamy topping adds a smooth finish.

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Tips

• Dice vegetables uniformly for even cooking.
• Roast or steam the beets beforehand if you prefer a deeper, sweeter flavor.
• Taste and adjust seasoning after blending to achieve the perfect balance.

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Variations and Substitutions

• Use vegetable broth for a vegetarian version.
• Swap sour cream for Greek yogurt or a plant-based cream alternative.
• Add a pinch of smoked paprika or dill for extra depth of flavor.
• Include cabbage or bell pepper for additional texture.

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FAQs

Can I make this ahead of time?
Yes, borscht stores well in the refrigerator for 2–3 days. Reheat gently on the stove before serving.

Can I freeze it?
Yes, freeze in an airtight container. Thaw in the fridge overnight and reheat on low.

Can I serve it cold?
Traditional borscht can be enjoyed cold, especially in warmer weather. Chill and serve with sour cream.

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Serving

This recipe serves one, making it perfect for a solo meal or light lunch. Pair with crusty bread for a filling option.

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Suggestions

• Garnish with fresh dill or chives for extra freshness.
• Drizzle a small amount of olive oil or a squeeze of lemon for a bright finish.
• Serve alongside a small salad or sandwich for a complete meal.