Red Borscht is a traditional Eastern European soup, especially loved in Ukrainian, Polish, and Russian kitchens. It features beets as the star, simmered slowly with vegetables, sometimes meat, and finished with a touch of vinegar or lemon for balance. It’s earthy, slightly sweet, tangy, and full of comfort. This recipe makes 4 to 6 servings.
Ingredients
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2 medium beets, peeled and grated or finely chopped
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1 medium onion, chopped
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1 medium carrot, grated
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1 medium potato, peeled and diced
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½ small green or white cabbage, shredded
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1 tablespoon tomato paste
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1 clove garlic, minced
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1 tablespoon vinegar or lemon juice (to keep the red color bright)
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5 cups vegetable or beef broth
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2 tablespoons oil or butter
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Salt and black pepper, to taste
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Optional: bay leaf, fresh dill, sour cream for serving
Instructions
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Cook the Aromatics
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In a large pot, heat oil or butter over medium heat.
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Add onion and sauté until soft. Stir in garlic, carrot, and tomato paste. Cook for 2–3 minutes.
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Add Beets and Potatoes
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Stir in grated beets and diced potatoes. Cook for about 5 minutes, stirring often.
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Add Broth and Simmer
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Pour in the broth and bring to a boil. Add shredded cabbage and reduce heat.
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Simmer gently for 25–30 minutes, or until vegetables are tender.
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Finish the Soup
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Stir in vinegar or lemon juice. Season with salt and pepper to taste.
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Add a bay leaf during cooking if you like, and remove it before serving.
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Serve
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Ladle hot borscht into bowls. Top with a spoonful of sour cream and a sprinkle of chopped fresh dill.
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Serving
Traditionally served with dark rye bread, garlic rolls (pampushky), or boiled potatoes on the side.
Storing
Red borscht tastes even better the next day. Store in the fridge for up to 4 days or freeze for later.
Red Borscht is rich, soulful, and packed with simple ingredients.
