This vibrant and hearty Classic Borscht is a beloved Eastern European beet soup that’s full of rich flavor, wholesome vegetables, and a signature deep red color. Whether served with a dollop of sour cream or a sprinkle of fresh dill, it’s a nourishing, comforting meal perfect for any season.

Ingredients

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

Instructions

Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Cook the beets and carrots:
Stir in the grated carrots and beets. Sauté for 5–7 minutes, stirring occasionally, until they begin to soften and release color.
Add tomato paste:
Stir in the tomato paste and cook for 1 minute, allowing the flavors to deepen.
Add broth and vegetables:
Pour in the chicken stock, then add potatoes, cabbage, bay leaves, sugar, salt, and black pepper. Stir to combine.
Simmer the soup:
Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until all the vegetables are tender.
Finish with flavor:
Stir in the minced garlic and vinegar in the last minute of cooking. Remove from heat and stir in fresh dill.
Serve:
Ladle the soup into bowls and top with a spoonful of smetana (sour cream) and extra dill. Serve warm with bread if desired.

Why You’ll Love This Recipe

Rich, earthy flavor: The beets give the soup a natural sweetness balanced by tangy vinegar and tomato paste.
Nutritious and hearty: Packed with fiber, vitamins, and antioxidants.
Beautiful presentation: The deep ruby color makes it as gorgeous as it is delicious.
Perfect comfort food: Warm, satisfying, and deeply traditional.

Tips

Wear gloves when handling beets to avoid staining your hands.
Use fresh dill and garlic for the best flavor.
Adjust the texture: For a smoother soup, blend part of it before serving.
Use vegetable stock to make this recipe vegetarian.
Add vinegar last to preserve the vibrant color of the beets.

Variations and Substitutions

Vegetarian Borscht: Swap chicken stock for vegetable broth.
Beet Greens: Add chopped beet greens or spinach for extra nutrients.
Protein Boost: Add cooked shredded beef, chicken, or beans for a heartier version.
Different vinegar: Substitute white vinegar with apple cider vinegar or lemon juice for a softer tang.
Add tomato flavor: Mix in a small can of diced tomatoes for a richer taste.

FAQs

Can I make borscht ahead of time?
Yes! Borscht tastes even better the next day as the flavors develop. Store in the fridge for up to 4 days.

Can I freeze it?
Absolutely. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw and reheat gently on the stove.

What kind of beets should I use?
Red beets are traditional, but golden or striped varieties can also work for a colorful twist.

Why is vinegar added?
It balances the sweetness of the beets and enhances the soup’s flavor and color.

Serving and Suggestions

Serve this Classic Borscht hot with a generous spoonful of smetana (sour cream) and a sprinkle of fresh dill. It pairs beautifully with:

Crusty rye bread or garlic bread
Boiled potatoes
Pierogi or potato pancakes
A light green salad

It’s a comforting meal on its own or a flavorful first course in a traditional Eastern European feast.