Borscht Recipe - How to Make Classic Beet Soup - ZagLeft (2024)

Borscht Recipe – A hearty and flavorful Russian soup that gets its gorgeous color from fresh roasted beets. A classic beet soup recipe.

What Is Borscht?

Borscht is a soup commonly found in Russia andis made from beets. Borscht is typically made with beef or chicken broth and sometimes you’ll find borscht recipes made with beef and cabbage.

The consistency of borscht can be smooth and I have also seen versions made with bits of beef, beets, and other vegetables mixed throughout.

Is this version of borscht authentic? I’m not really sure. But I will say that this version is hearty and delicious and will surely satisfy when the borscht craving hits again.

Why This Recipe Works

• The flavor of borscht is lovely and complex.
• The natural sweetness of the beets and carrots is perfectly balanced by the tartness of thered wine vinegar. The dollop of sour cream added to the end adds a light and delicatecreaminess.
• This soup is incredibly delicious and ready to enjoy in minutes!

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

• Beets: The key component of this recipe. Beets add a beautiful color, a lot of nutrition, and a delicious, earthy and subtly sweet flavor.
• Olive oil: I use extra virgin olive oil in this recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
• Salt and pepper: Feel free to adjust the amount of salt and pepper you use depending on your preferences.
• Vegetables: This Borscht soup recipe calls for using chopped onions, carrots, celery, potatoes, and garlic.
• Broth: I use low sodium chicken broth in my recipe. To make a vegetarian Borscht soup, use vegetable broth.
• Spices: Dried thyme and allspice add tremendous flavor!
• Red wine vinegar: Adds great flavor and tartness.
• Honey: A small amount of honey adds the perfect amount of sweetness.
• Sour cream (optional): The perfect topping to this soup. It adds a light and delicatecreaminess.

How To Make This Recipe

Since Borscht is all about the beets, I began there. In researching borscht recipes, I found that many recipes called for cooking the beets in a simmering broth. However, since I love the flavor of roasted vegetables, I chose to roast the beets instead. Roasting the beets is simple!

1. Scrub the beets and put each beet on a separate square of aluminum foil.
2. Drizzle with olive oil over the tops and season with salt and pepper.
3. Wrap the beets loosely with the foil and transfer to a baking sheet.
4. Roast in a preheated 400 degree F oven for 50-60 minutes.

5. Remove from the oven and let the beets cool. Once cooled, the skins peel off easily. Use a knife and slice off the tip of the beet and carefully pull the skins off.

6. Chop up the beets into 1/2-inch pieces and set aside.

For the Borscht soup

1. In a large pot over medium heat, add the remaining 2 tablespoons of olive oil. Add in the onions, carrots, celery and potatoes and cook, stirring until softened, about 10 minutes.
2. Add garlic and cook for a minute more.
3. Add chicken broth and chopped beats and simmer until beets are completely tender, about 10 minutes.
4. Add thyme and allspice and continue simmering for another 10 minutes.
5. Use and immersion blender to puree the soup. If you don’t have an immersion blender, a regular blender will work just fine and puree in batches.
6. Blend until smooth, adding more broth if the puree is too thick.
7. Stir in the vinegar and honey and season with salt and pepper to taste.

The simple ingredients of this borscht soup recipe truly deliver a beet soup with colors and flavors that can not be ignored.

Expert Tips

• Cut the vegetables into somewhat uniform chunks so that they cook evenly.
• If your soup is too thick, add additional broth or cream. In the unlikely event that the soup is too thin, simmer it on the stove for a few extra minutes to let the soup reduce. Reducing the soup will help thicken it.

Frequently Asked Questions

How Should I Store Borscht Soup?

Leftovers can be refrigerated for up to 5 days. You can also freeze this soup for up to 2 months.

Can I Use A Regular Blender To Puree The Soup?

Yes. If you don’t have an immersion blender, a regular blender will work just fine. Just puree in batches.

Recipe