That’s right… Beet soup. You don’t know what you’re missing out on until you have a bowl of this delicious and savory soup.

Beets are probably the best part of the soup for me. The flavor without the beets doesn’t have its unique flavor or sweetness. I made this soup on a whim. I have a few extra beets in my fridge, given to me by my mother-in-law. And this recipe turned out to be the best borscht I’ve ever made, thanks to her.

My oldest son was eating this soup at some point. He’s on the picky side. With a spoonful of this soup, he says, “Well, I guess I like soup now.” So, you never know. This soup might change your life. The rest of the kids enjoy this soup too! This bowl of soup had them ready for dinner quick!

To enjoy the full flavor, get the right toppings. A spoonful of sour cream, then some dill added to the top of your bowl. The more dill you use, the more Slavic you’ll feel. Kidding. But those flavors will round out the whole soup. And you’ll experience it the way the soviets did.

I hope you enjoy this soup as much as we did!

Borscht / борщ

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Prep Time 35 minutes mins

Cook Time 1 hour hr

Servings: 8

Course: Main Course, Soup

Cuisine: Slavic

Ingredients Method Notes

Ingredients

  

• 3 tbsp Olive Oil
• 1 Onion
• 1/2 Head of Cabbage Chopped
• 3 Carrots Chopped or shredded
• 4-5 Beets Chopped or shredded
• 4 Cloves Garlic Chopped
• 2 Quarts Chicken Stock
• 2 Potatoes
• 1 Pint Tomato Sauce
• 3 tbsp Tomato Paste
• 3 tsp Parsley
• 2 tbsp Garlic Powder
• 1 tsp Pepper
• 3 tsp Salt
• 1 Pint Baked Pinto or Kidney Beans Canned
• 3 tsp Paprika
• 3 tbsp Vinegar
• 2 tbsp Sugar

Method

 

1. Place your pot onto the stove-top. Add 2 tbsp Olive oil. Turn the heat to medium.
2. Chop half of your onion and add it to your pan.
3. Chop your cabbage and add that to the pot with the onions. Add 1 tsp of salt. Allow that to cook for 10-15 minutes. Stir occasionally to make sure nothing burns.
4. While those cook in your large pot, chop the rest of your onions, then your carrots, beets, and garlic.
5. In a separate pan, add the remainder of your oil and turn the heat to medium.
6. Add your onions first. Allow those to cook alone for 3 minutes. Then add your carrots and allow those to cook together for 5-6 minutes. Then add your beets and cook this altogether for another 6-8 minutes. Lastly, add your garlic and allow that to cook for another 1-2 minutes.
7. Add this onion, carrot, and beet mixture to your soup. Add another teaspoon of salt. Allow this to cook together while mixing for 3 minutes.
8. Add your broth to the large pot and turn your heat to high while mixing.
9. Chop your potatoes and add them to the soup mixture.
10. Add your tomato sauce, tomato paste, beans, and the rest of the seasonings to the mixture while mixing. Get the soup to a boil. Allow it to cook at a boil for about 20 minutes.
11. Add the vinegar to the soup. Allow that to cook for another 5 minutes.
12. Serve with a spoonful of sour cream and some dill on top. Enjoy!

Notes

• You can use kidney beans instead of pinto beans as well. 
• You can use beef stock instead of chicken if you prefer. The flavor is different. Also delicious. 
• You choose what potatoes to use. I usually use russet.
• I usually just chop the veggies as I’m going. This way, I save time, and I don’t have to add additional time to my cook time. But you do things the way you’re most comfortable!