Beet Soup Recipe – Ukrainian Borscht

Beet Soup, also called Borscht, is a simple, yet incredibly flavourful soup. This delicious soup is easy to make and an incredibly comforting, satisfying, and nutritious meal in a bowl.

Bowl of beet Soup garnished with sour cream and fresh dill

What is Borscht?

Borscht is a beet based soup, often with cabbage, potatoes, and sometimes, sausage or beef. But, this soup always has beets, which is what gives it the beautiful ruby colour.

Where Does Borscht Come From?

The origins of this beet soup are in Eastern Europe, originating in the Ukraine, but also commonly made in Russia, Poland, and Hungary, as well as the regions in North America that those populations settled when immigrating here.

The Many Variations of Borscht

There are many, many variations of the recipe for this beet soup, differing based on the countries that they come from, to the cooks that make them, to the ingredients that are plentiful in that region, and the recipes that have been passed down through generations. In fact, for me, this recipe is a very different version of the borscht that I grew up knowing.

I grew up in the Kootenay region of British Columbia, where there is a very large Doukhobor community. Until I ventured out in the culinary world, the Doukhobor version of borscht was the only one that I knew. I promise to post that recipe soon, because it is delicious in it’s own right, and still my favourite.

Is Beet Soup Vegetarian?

For me, Borscht is always meatless, however, there are many beet soup and borscht recipes using beef ribs, ground beef, and sausage. This vegetarian version is closer to what I am used to, and it tastes amazing without any meat.

A pot of beet soup with two bowls served and garnished with greek yogurt and dill

Tartness is Key for Beet Soup

This recipe has so much sweetness from the beets, which is wonderful, and to balance that sweetness, it’s important to introduce a few tart notes to the soup. I used lemon juice in this recipe, and you can also use apple cider vinegar.

Another tart addition is sour cream, or greek yogurt. These are traditionally added as a garnish, then stirred into the soup to make it creamy, tart and rich.

Two bowls of borscht with sour cream & dill garnish

How To Season Your Beet Soup

To season this soup, you absolutely need to have dill. Fresh dill is always best, but dried dill will work, too. There is something amazing about the pairing of beets and dill…. The only other major seasoning in this recipe, besides the lemon, is garlic. And of course, salt and pepper.

Beet soup in two bowls with spoons and raw unpeeled beets in background

Beet Nutrition Info

Besides this delicious soup, if you need another reason to eat beets, it’s because, besides being delicious, beets are also incredibly nutritious. Beets are low in calories, but very high in vitamins and minerals, as well as antioxidants and fibre. Check out just how nutritious these root veggies really are for us in more depth here: Nutrition Benefits of Beets

Looking For More Beet Recipes?

Do you love beets as much as I do? If so, check out these recipes, too:

Beet Pistachio & Orange Salad

Roasted Beet and Apple Salad

Wild Rice Salad – Roasted Beet Salad

Roasted Beet Hummus

Beet Salad with Grapefruit, Blue Cheese & Walnuts

 

How To Make Borscht

5 from 10 votes
Borscht - Ukranian Beet Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This soup, is hearty, delicious, and beautiful, besides being easy to make and very nutritious.

Course: Soup
Cuisine: European
Keyword: beets, cabbage, fall desserts, root vegetables, root veggies
Servings: 8
Calories: 139 kcal
Author: Colleen
Ingredients
  • 2 tbsp olive oil
  • 1 onion large, diced
  • 2 garlic cloves minced
  • 6 cups vegetable stock
  • 1 lb beets peeled & shredded
  • 2 cups cabbage shredded
  • 3 carrots peeled & shredded
  • 2 potatoes peeled & diced
  • 3 tbsp dill fresh, chopped
  • 1 lemon juice of
  • salt & pepper to taste
  • sour cream or greek yogurt optional
Instructions
  1. Heat oil in a large pot over medium heat

  2. Add onions and garlic, cooking until onions are softened and translucent, about 5 minutes

  3. Add vegetable stock, and bring to a boil

  4. Add beets, cabbage, and carrots

  5. Bring back to a boil, then reduce heat to a simmer.

  6. Cover and allow to simmer 15 minutes, or until all veggies are tender.

  7. Add potatoes, cover, and simmer a further 15 minutes, or until potatoes are tender

  8. Remove soup from heat and stir in lemon juice, dill, and season to taste with salt & pepper.

  9. Serve with sour cream or Greek yogurt for garnish, along with more fresh dill

Recipe Notes

A food processor makes short work of this soup, reducing the chopping, & long cooking time of beets. If you don't have one, chop your veggies as small as possible.

The calorie value for this recipe is calculated without the addition of sour cream or yogurt. Typically, a tablespoon or sour cream or yogurt would be added to each serving.

Nutrition Facts
Borscht - Ukranian Beet Soup
Amount Per Serving (1 g)
Calories 139 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 123mg5%
Potassium 698mg20%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 7g8%
Protein 7g14%
Vitamin A 3869IU77%
Vitamin C 25mg30%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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19 thoughts on “Beet Soup Recipe – Ukrainian Borscht

  1. I LOVE beetroot and have never made it into a soup before, but I know this is the first place to start! Thanks for sharing such a wonderful recipe!

  2. This is a gorgeous colour Colleen! I’ve made golden beet soup but never red beet soup! I’ll have to give it a try while I can still get local beets!

  3. Dill-icious! You have reminded me that I haven’t made borscht yet this fall. It’s so good with beets harvested right from the ground. I prefer mine vegetarian too, but my mom usually will add beef or even ham. There are so many variations!

  4. Being Ukrainian, I grew up on beet borscht so it’s basically a staple 🙂 Yours looks so gorgeous and delicious!!

  5. I grew so many beets this year, and apart from pickling, I had no clue what to do with them. Never occurred to me to make soup! I love the beautiful vibrant colour too!

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