Hey y’all! If you’re searching for a vibrant, comforting soup that’s loaded with rich flavors, this Easy Borscht Recipe is just the thing. This classic Eastern European beet soup is known for its beautiful ruby color, earthy sweetness, and tangy kick—making it perfect for cozy weeknight dinners, meal prep, or festive gatherings. Plus, it’s incredibly simple to prepare, even if it’s your first time making borscht from scratch. Let’s get cooking!
Why You’ll Love This Easy Borscht Recipe
- Ready in under an hour, with minimal prep and cleanup!
- Packed with nutrient-rich vegetables like beets, carrots, and cabbage.
- Super customizable—delicious served hot or cold, vegan or with beef.
- A feast for the senses with bold colors, aromas, and tangy-sweet flavors.
- Great for make-ahead meals; the flavor deepens overnight.
Easy Borscht Recipe Ingredients
- 3 medium beets, peeled and grated (about 1 pound)
- 1 large carrot, peeled and grated
- 1 medium yellow onion, finely chopped
- 1 medium russet potato, peeled and cubed
- 2 cups thinly shredded green cabbage
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes (or 2 large fresh tomatoes, chopped)
- 6 cups low-sodium vegetable broth (or beef broth for a heartier soup)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 2 tablespoons red wine vinegar (or lemon juice)
- Salt and black pepper, to taste
- Fresh dill and sour cream, for garnish
How to Make the Best Easy Borscht Recipe
Step 1: Prep the Vegetables
Start by peeling and grating the beets and carrot. Dice the onion and potato. Shred the cabbage thinly.
Step 2: Sauté Base Flavors
In a large soup pot or Dutch oven, heat olive oil over medium heat. Sauté the onions and carrots for about 5 minutes, until softened and fragrant. Add the garlic and cook for 1 minute more.
Step 3: Cook the Beets
Stir in the grated beets and tomato paste. Cook, stirring, for 5 minutes to bring out the beet’s sweetness and intensify color.
Step 4: Build the Soup
Add the potatoes, cabbage, and canned tomatoes (with juice) to the pot. Pour in the broth, then stir in the sugar, vinegar, salt, and black pepper to taste. Bring to a gentle boil.
Step 5: Simmer to Perfection
Reduce heat and simmer, uncovered, for 20-25 minutes, or until the vegetables are fork-tender and the soup becomes richly colored and aromatic.
Step 6: Final Touches & Serve
Taste and adjust salt, pepper, or vinegar as desired. Ladle into bowls, garnish generously with fresh dill and a dollop of sour cream. Enjoy hot, or chill and serve cold.
Recipe Notes & Tips for Easy Borscht Recipe Success
- For a deeper flavor, let the soup sit in the fridge for a few hours or overnight before serving. See more about why soups taste better the next day.
- Use gloves when peeling and grating beets to avoid staining your hands.
- This recipe is naturally vegetarian and easy to adapt for vegan diets—simply skip the sour cream or use a plant-based version.
Easy Borscht Recipe Variations
- Classic Beef Borscht: Add 1/2 pound cubed stewing beef; brown it with the onions before sautéing the other vegetables.
- Vegan Borscht: Omit the sour cream and use a splash of coconut cream or cashew cream to garnish.
- Ukrainian-Style Borscht: Include kidney beans and a chopped bell pepper for extra substance.
Required Equipment for Easy Borscht Recipe
- Large soup pot or Dutch oven
- Vegetable peeler and box grater
- Sharp chef’s knife and cutting board
- Ladle and stirring spoon
Easy Borscht Recipe Storage Instructions
Let the borscht cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days. For longer storage, freeze in containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Serving Recommendations & Pairings for Easy Borscht Recipe
- Serve with a thick slice of rye or sourdough bread for dipping.
- Top with plenty of fresh dill and a swirl of sour cream.
- Pair it with a crisp, chilled glass of white wine or a side of classic potato vareniki.
Pro Tips for the Best Easy Borscht Recipe Results
- Shred the vegetables finely to create a smooth, hearty texture that melds beautifully in the soup.
- If you prefer a smoother soup, blend part of it using an immersion blender (see how to use an immersion blender).
- Don’t skip the vinegar or lemon—it’s key for balancing flavors and giving the borscht its signature brightness!
Easy Borscht Recipe FAQ
- Can I make borscht ahead of time?
- Absolutely! Borscht tastes even better the next day after the flavors have melded in the fridge.
- Is this borscht recipe vegan?
- Yes, just use vegetable broth and omit or swap the sour cream for a plant-based alternative.
- How do I keep the soup from turning brown?
- Adding vinegar or lemon juice early in the cooking process helps lock in the beets’ gorgeous color and prevents browning.
Ingredients
- 3 medium beets, peeled and grated
- 1 large carrot, peeled and grated
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1/4 small head of cabbage, shredded
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- Sour cream, for serving (optional)
Instructions
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1Heat olive oil in a large pot over medium heat. Add onions, carrots, and beets. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
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2Add tomato paste and garlic to the pot. Stir and cook for 1-2 minutes until fragrant.
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3Pour in the vegetable broth. Add potatoes and bring the mixture to a gentle boil.
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4Reduce heat to a simmer. Add shredded cabbage, cover, and cook for about 25-30 minutes, or until all vegetables are tender.
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5Stir in chopped dill. Season with salt and pepper to taste. Serve hot, garnished with a dollop of sour cream and extra dill if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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