Classic Borscht recipe with tender beets, cabbage, carrots, and potatoes simmered in flavorful chicken stock. This traditional Eastern European beet soup is hearty, healthy, and perfect for lunch or dinner. Serve hot with fresh dill and sour cream for an authentic taste.

Ingredients

2 Tbsp olive oil or avocado oil
1 medium yellow onion, chopped (100 g)
2 medium carrots, peeled and grated (150 g)
3 medium beets, peeled and grated (380 g)
2 Tbsp tomato paste (30 g)
10 cups chicken stock (2.4 liters)
3 medium potatoes, peeled and diced (450 g)
2 cups shredded green cabbage (150 g)
2 bay leaves
1 tsp granulated sugar
1 tsp salt (or to taste)
½ tsp ground black pepper (or to taste)
2 cloves garlic, minced
1 Tbsp white vinegar
2 Tbsp fresh dill, chopped, plus more for serving
Smetana sour cream, for serving

Instructions

Step 1: Sauté Vegetables

Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté until soft, about 5 minutes.
Stir in the grated carrots and beets, cooking for 5–7 minutes while stirring occasionally.

Step 2: Add Tomato Paste and Stock

Stir in tomato paste and cook for 1 minute.
Pour in the chicken stock, then add diced potatoes, shredded cabbage, bay leaves, sugar, salt, and black pepper. Stir well to combine.

Step 3: Simmer

Bring the mixture to a boil, then reduce heat to a simmer.
Cover and cook for 20 minutes, or until all vegetables are tender.

Step 4: Finish the Soup

In the last minute of cooking, stir in minced garlic and vinegar.
Remove from heat and fold in fresh chopped dill.

Step 5: Serve

Ladle the borscht into bowls and top with a spoonful of smetana, extra dill, and a dash of ground black pepper.

Why You’ll Love This Recipe

Classic Eastern European flavor with a balance of sweet, tangy, and earthy notes.
Nutrient-rich soup packed with beets, cabbage, and root vegetables.
Perfect for hearty lunches, cozy dinners, or meal prep.

Tips

Peel beets carefully and use a grater to ensure even cooking.
Adjust salt and vinegar to taste for optimal flavor balance.
Skim foam from stock if desired for a clearer soup.

Variations and Substitutions

Vegetarian version: Replace chicken stock with vegetable broth.
Protein boost: Add cooked beef or sausage slices for a heartier version.
Extra flavor: Include a small chopped onion in the garnish or use fresh lemon juice instead of vinegar.

FAQs

Can I make this soup ahead of time?
Yes, borscht tastes even better the next day after flavors meld. Store in the fridge for 3–4 days.

How do I store borscht?
Refrigerate in an airtight container. Freeze for up to 2 months.

Can I serve it cold?
Yes, chilled borscht is a traditional summer variation.

Serving

Serve hot with a dollop of smetana or sour cream.
Pair with rye or crusty bread for a full meal.

Suggestions

Garnish with extra dill and black pepper before serving.
Add a splash of vinegar at the table to brighten flavors.
Use leftover borscht as a base for stews or grain bowls.