Russian Borscht Beet Soup Recipe
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Warm up with this classic Russian Borscht Beet Soup, a vibrant and deeply flavorful dish that’s as beautiful as it is delicious. This traditional beet soup combines cabbage, potatoes, and tender beets in a rich beef broth, creating a heartwarming bowl with a stunning red hue. Perfect for cozy evenings, this borscht recipe is easy to make and even tastier the next day!
Russian Borscht Beet Soup is one of the most well known Russian recipes. When people think of Russian food, borscht is what usually comes to mind :)
Borscht soup is made out of beets, cabbage and potatoes that are cooked in beef stock. The beets are what gives Russian borscht that unique red color. The borscht can be made into a main dish if you add meat to it (the authentic version of borscht with meat includes pieces of cooked beef).
Russian borscht beet soup is one of those few foods that taste even better the next day. Cooked borscht can be stored in the refrigerator for up to 5 days, and its flavor gets deeper and deeper with each day. If you make a pot of borsch on a weekend, you can enjoy it for several days during the week!
Attempting to cook exotic foods like borscht can be intimidating, but don’t worry, this authentic Russian borscht recipe is pretty easy to make. Cooking borscht soup takes just 30 minutes, and you can use your food processor to help you shred the veggies!
Russian Borscht Beet Soup Recipe
Ingredients
- 3 cans (14 oz each) beef broth – Provides a rich, savory base that enhances the flavor of the vegetables.
- 1 can (12 oz) pickled beets, drained and rinsed (or 2 medium raw beets, peeled) – Adds the signature color and a sweet, earthy flavor unique to borscht.
- 1 cup shredded cabbage (you can use coleslaw mix, carrots are OK, or use food processor to shred the cabbage) – Adds texture and mild flavor; pre-shredded coleslaw mix works well.
- 3 potatoes, peeled and diced – Adds heartiness and makes the soup more filling.
- 1/4 cup ketchup – Adds a subtle tang and depth to the broth, enhancing the overall taste.
- 2 bay leaves – Infuses a subtle, aromatic flavor that complements the beef broth.
- 2 tbsp sugar – Balances the natural acidity of the beets and enhances sweetness.
- Salt and pepper to taste – Essential for seasoning and bringing all the flavors together.
Kitchen Tools You Need To Make Russian Borscht Beet Soup
- Large Pot – For cooking the soup and combining all the ingredients.
- Food Processor – Useful for quickly shredding beets and cabbage.
- Measuring Cups and Spoons – Essential for measuring ingredients accurately.
Instructions How To Make Russian Borscht
- Bring the beef broth to a boil. Add diced potatoes and shredded cabbage and cook for 20 minutes.
- Shred the beets in a food processor.
- Add shredded beets, bay leaves, ketchup and sugar to the pot and stir until combined. Cook for 10 more minutes.
- Add salt and pepper to taste.
When serving Russian borscht, add some sour cream to it and garnish with chopped parsley. You can serve borscht hot or cold. Enjoy!
Here’s the picture of a pot of borscht cooking on the stove:
Serving Suggestions
- Serve the borscht hot with a generous dollop of sour cream and a sprinkle of freshly chopped parsley for a creamy, refreshing contrast.
- Chill the borscht and serve it cold for a refreshing summertime soup, a popular way to enjoy it in warm weather.
- Pair with warm, soft bread or a slice of oatmeal bread to soak up the delicious broth.
- A side of watermelon pickles or a cucumber salad complements the rich flavors of the soup.
Tips For Success
- Use Fresh or Pickled Beets: For the best flavor, use fresh or pickled beets depending on your preference. Fresh beets will add a deep, earthy taste, while pickled beets provide a slightly tangy flavor.
- Adjust Sweetness to Taste: Borscht should have a balanced flavor, so feel free to adjust the sugar according to your preference. Adding sugar helps bring out the natural sweetness of the beets and balances any acidity from the pickled beets or ketchup.
- Let It Rest: Borscht tastes even better the next day, as the flavors meld and deepen with time. Consider making it a day ahead if you have time; simply store it in the fridge and reheat when ready to serve.
- Control the Texture: If you prefer a chunkier soup, shred the cabbage by hand instead of using a food processor. If you like a smoother consistency, blend a portion of the soup after cooking.
- Serve with a Topping: Sour cream is the traditional garnish, adding creaminess that pairs beautifully with the earthy beets. For a dairy-free option, use a dollop of coconut yogurt or leave it out altogether.
Variations and Substitutions
- Vegetarian Version: Substitute vegetable broth for beef broth to make a vegetarian version of this classic dish. You can add mushrooms for a deeper flavor that mimics the richness of beef.
- Vegan Option: In addition to using vegetable broth, skip the sour cream topping or use a dairy-free alternative like coconut yogurt or a vegan sour cream for creaminess.
- Add Meat for Heft: For a heartier meal, add cooked beef chunks or bone-in beef ribs for added depth and richness. If adding raw meat, let it cook in the broth for at least an hour before adding the vegetables.
- Make it Spicy: For a twist, add a pinch of red pepper flakes or a dash of hot sauce to bring a bit of heat. This adds a spicy kick that contrasts well with the natural sweetness of the beets.
- Use Sauerkraut Instead of Fresh Cabbage: If you enjoy a tangier flavor, swap fresh cabbage for sauerkraut. This adds a fermented taste to the soup and pairs well with the sweet beets.
- Low-Carb Variation: For a low-carb option, replace the potatoes with diced turnips or cauliflower. These alternatives keep the soup hearty without adding too many carbs.
Storage and Reheating
- Refrigerator: Store leftover borscht in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time, making it even more delicious.
- Freezer: For longer storage, freeze borscht in individual portions or a large freezer-safe container for up to 3 months. Be sure to let it cool completely before freezing.
- Reheating: To reheat, warm the borscht on the stovetop over medium heat until heated through. Alternatively, you can microwave it in a microwave-safe bowl, stirring occasionally to ensure even heating.
- Serving Cold: If you prefer to serve it cold, simply take it out of the refrigerator, give it a stir, and it’s ready to go. Cold borscht is especially refreshing in warmer weather!
Frequently Asked Questions
Can I make borscht without beets?
Traditional borscht relies on beets for its characteristic color and flavor, but you can make a variation without them. If you omit beets, try adding extra cabbage and carrots, and consider including some tomato paste to add depth to the broth.
What’s the difference between hot and cold borscht?
Both hot and cold versions use similar ingredients, but cold borscht is usually lighter and often has a tangy, refreshing taste, especially when served with fresh herbs or a bit of lemon juice. Hot borscht tends to be more robust and is often served as a warming main dish.
Is borscht supposed to be sweet or savory?
Borscht should be balanced between sweet and savory. The natural sweetness of beets is complemented by the savory broth, with a touch of sugar to enhance the flavors. Adjust the sweetness to your taste by adding more or less sugar.
What can I substitute for sour cream?
For a dairy-free option, you can use coconut yogurt, cashew cream, or a vegan sour cream. Plain Greek yogurt also works well if you don’t have sour cream on hand.
How can I add more flavor to my borscht?
For deeper flavor, consider adding garlic, a splash of vinegar or lemon juice for acidity, or fresh dill for an herby finish. You can also add a bit of smoked paprika or a bay leaf during cooking for extra richness.
If you are looking for other authentic Russian recipes, check out Russian stuffed cabbage rolls recipe, Russian syrniki recipe (cheese pancakes) and Russian salad Olivier recipe.
Other Easy Beet Recipes
Air Fryer Crispy Beets: Enjoy perfectly crispy, naturally sweet air fryer beets in minutes, a healthy and delicious snack or side dish.
Homemade Beet Chips in the Oven: These oven-baked beet chips are crunchy, colorful, and make a nutritious alternative to store-bought chips.
Instant Pot Steamed Beets – Quick and Easy Guide: Steam beets effortlessly in the Instant Pot for a mess-free, tender, and flavorful result every time.
Beet and Feta Salad with Fresh Oranges: This vibrant beet and feta salad combines the sweetness of oranges with creamy feta for a refreshing, colorful side.
Traditional Russian Beet Vinaigrette Salad: Packed with beets, potatoes, and tangy pickles, this classic Russian vinaigrette salad is hearty and full of flavor.
Guide to Cooking Beet Greens: Learn how to cook beet greens for a nutritious and flavorful side that’s quick, easy, and packed with vitamins.
Simple Oven Roasted Beets: Roasting beets in the oven brings out their natural sweetness and creates a deliciously tender and flavorful side.
Russian Borscht Beet Soup Recipe
Ingredients
- Large pot
- Food processor
- Measuring cups
- Measuring spoons
Instructions
- In a large pot, bring the beef broth to a boil over medium heat.
- Add diced potatoes and shredded cabbage to the pot and cook for 20 minutes, or until the potatoes are tender.
- Using a food processor, shred the beets and add them to the pot along with the bay leaves, ketchup, and sugar.
- Stir well and let the soup simmer for an additional 10 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot or cold, with a spoonful of sour cream on top and a sprinkle of fresh parsley.
Notes
- For a vegetarian version, substitute vegetable broth for beef broth and omit any added meat. The soup will still have a rich flavor from the beets and vegetables.
- For a more vibrant color, use fresh beets rather than pickled ones. They will also add a slightly earthy flavor that enhances the soup’s authenticity.
I just LOVE borscht! I grew up on the stuff. My Mom made this type and my grandma made out of this world green borscht with spinach. I love that you’re sharing so many ethnic recipes. It’s food that some people are still not familiar with, but are missing out on. Thanks for sharing!
I love the green borscht with spinach! This gives me the idea to make it and post the recipe :)