Name: Classic Borscht Recipe (Beet Soup) Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Eastern European
Ingredients: 3 medium beets, peeled and grated; 4 Tbsp olive oil, divided; 8 cups chicken broth; 2 cups water; 3 medium Yukon potatoes, peeled and sliced into bite-sized pieces; 2 carrots, peeled and thinly sliced; 2 celery ribs, trimmed and finely chopped; 1 small red bell pepper, finely chopped (optional); 1 medium onion, finely chopped; 4 Tbsp ketchup or 3 Tbsp tomato sauce; 1 can white cannellini beans with their juice; 2 bay leaves; 2-3 Tbsp white vinegar, or to taste; 1 tsp sea salt, or to taste; 1/4 tsp black pepper, freshly ground; 1 large garlic clove, pressed; 3 Tbsp chopped dill

Jump to Recipe· 4.3 from 5 reviews

I absolutely adore this Classic Borscht Recipe (Beet Soup) Recipe because it brings together vibrant colors, earthy sweetness, and a wonderful tang that warms the soul. For me, nothing beats the cozy feeling of a simmering pot of borscht filling the kitchen with its rich aroma. I love how this recipe is both hearty and fresh, with tender beets and root vegetables perfectly balanced by a hint of vinegar and fresh dill. It’s a dish that feels like a big, warm hug from a dear friend, perfect for sharing and savoring on any chilly day.

Why You’ll Love This Classic Borscht Recipe (Beet Soup) Recipe

I’ve always been captivated by the bold yet comforting flavor profile of this borscht. The sweetness of the grated beets melds beautifully with the earthiness of potatoes and carrots, while the splash of white vinegar adds a bright, zesty lift that keeps each spoonful exciting. The addition of garlic, dill, and bay leaves rounds out the soup with layers of aroma and flavor. Truly, it’s a soulful dish that feels both nourishing and delicious with every bite.

What really makes this Classic Borscht Recipe (Beet Soup) Recipe special to me is how easy it is to prepare, despite its complex flavors. I find it’s perfect for those days when I want something impressive but without the fuss. The ingredients are straightforward and mostly pantry staples, and once the prep is done, the soup practically makes itself. I also love serving this soup at family gatherings or casual weeknight dinners because it always feels like a special treat that’s healthy and satisfying.

Ingredients You’ll Need

The image shows a large pot filled with bright red soup, full of small, soft vegetable pieces, mainly shredded and chopped beets along with translucent, thin onion strips. A metal ladle is lifted from the pot, holding a scoop of the soup that reveals its thick, chunky texture in deep red and hints of green herbs. The pot is on a white marbled surface with some green herbs blurred in the background. The overall look is warm, hearty, and richly colored. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple, wholesome ingredients—each one playing a vital role in the soup’s vibrant flavor and texture. From the earthy beets that color the broth a stunning ruby red to the hearty potatoes that add body, every component works in harmony. The mirepoix sauté creates a savory base, while the ketchup (or tomato sauce) gives a gentle umami depth.

3 medium beets, peeled and grated: Fresh beets bring natural sweetness and that iconic ruby color.
4 Tbsp olive oil, divided: For sautéing and enriching the soup with subtle fruitiness.
8 cups chicken broth + 2 cups water: The flavorful liquid foundation of the soup.
3 medium Yukon potatoes, peeled and sliced: Adds creaminess and heartiness to the texture.
2 carrots, peeled and thinly sliced: Offers gentle sweetness and vibrant color.
2 celery ribs, finely chopped: Provides freshness and a mild aromatic crunch.
1 small red bell pepper, finely chopped (optional): Brightens the soup with sweetness and color.
1 medium onion, finely chopped: The savory cornerstone of the sautéed base.
4 Tbsp ketchup or 3 Tbsp tomato sauce: Adds subtle acidity and umami richness.
1 can white cannellini beans with juice: For extra protein, creaminess, and heartiness.
2 bay leaves: Infuses a warm, herbal undertone to the broth.
2-3 Tbsp white vinegar, or to taste: Brings brightness and balances the sweetness.
1 tsp sea salt, or to taste: Enhances all the flavors perfectly.
1/4 tsp freshly ground black pepper: Adds just a touch of spice and depth.
1 large garlic clove, pressed: Provides aromatic sharpness and warming flavor.
3 Tbsp chopped fresh dill: The fresh herb that ties the entire dish together beautifully.

Directions

Step 1: Start by peeling and preparing all your vegetables. Peel and grate the beets, peel and slice the potatoes into bite-sized pieces, and peel and thinly slice the carrots. Keep the sliced potatoes in cold water to prevent browning until you are ready to add them. Drain before use.

Step 2: Heat a large soup pot over medium-high heat and add 2 tablespoons of olive oil. Sauté the grated beets for about 10 minutes, stirring occasionally until they soften and release their wonderful earthy aroma.

Step 3: Pour in 8 cups of chicken broth and 2 cups of water. Add the sliced potatoes and carrots to the pot. Let everything cook gently for about 10 to 15 minutes until the potatoes and carrots are tender when pierced with a fork.

Step 4: While the potatoes are cooking, heat a large skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Add the chopped onion, celery, and optional red bell pepper. Sauté, stirring occasionally, until the vegetables are soft and lightly golden, about 7 to 8 minutes.

Step 5: Stir in 4 tablespoons of ketchup (or 3 tablespoons of tomato sauce) into the skillet, and cook for an additional 30 seconds to combine the flavors. Then transfer this sautéed mixture into the soup pot with the beets and potatoes.

Step 6: Once the potatoes and carrots have reached your desired softness, add the can of cannellini beans along with their juice, 2 bay leaves, 2 to 3 tablespoons of white vinegar (adjust to taste), 1 teaspoon of salt, 1/4 teaspoon of black pepper, the pressed garlic clove, and 3 tablespoons of chopped dill. Simmer the soup for another 2 to 3 minutes to meld all the flavors.

Step 7: Taste your borscht and add more salt or vinegar if you want a sharper tang or more seasoned flavor. Remove the bay leaves before serving.

Servings and Timing

This Classic Borscht Recipe (Beet Soup) Recipe generously serves about 10 hungry people, making it ideal for family dinners or small gatherings. It requires approximately 30 minutes of prep time to chop and prepare the fresh ingredients, followed by 40 minutes of cooking, resulting in a total time commitment of 1 hour and 10 minutes. There’s no resting period needed, but I love letting it sit for a few minutes before serving to let the flavors settle beautifully.

How to Serve This Classic Borscht Recipe (Beet Soup) Recipe

A white bowl filled with bright red soup showing slices of soft carrots and chunks of cooked beets and other vegetables in a rich, slightly thick broth. On top, there is a dollop of smooth white sour cream and a small sprig of fresh green dill. The bowl sits on a wooden surface with round slices of toasted bread arranged around it, and a large silver spoon is placed nearby. The colors are warm and inviting with a mix of red, orange, green, and white, all set on a white marbled texture photo taken with an iphone --ar 4:5 --v 7

I personally love serving this borscht with a generous dollop of sour cream or a spoonful of good-quality real mayonnaise on top—that creamy contrast adds a luscious tang and gives each spoonful a silky finish. Fresh rye bread or a crusty baguette alongside is perfect for soaking up every last drop. For a heartier meal, it pairs wonderfully with a simple green salad dressed with lemon vinaigrette or pickled vegetables for added crunch and acidity.

In terms of presentation, I like to sprinkle some extra chopped dill right on top to add a pop of green that contrasts with the deep ruby soup. For a special occasion, serve it in rustic bowls and garnish with a lemon wedge on the side to squeeze in for an extra zing. You can serve this borscht hot or warm, which really enhances the comfort factor during cooler months, or even chilled for a refreshing summer twist.

When it comes to beverages, I often go with a light dry white wine like a Sauvignon Blanc or a crisp Rosé to complement the bright flavors. If you’re aiming for non-alcoholic options, sparkling water with a slice of lemon or a refreshing iced herbal tea makes an excellent pairing. This soup is so versatile it fits perfectly into weeknight family meals, holiday feasts, or even casual dinner parties where you want to impress without stress.

Variations

I like experimenting with this Classic Borscht Recipe (Beet Soup) Recipe to suit different tastes and dietary needs. For a vegetarian or vegan version, I simply substitute the chicken broth with a rich vegetable broth and omit the mayo topping, or swap it with vegan sour cream or coconut yogurt. The beans already add good protein, so it stays hearty and satisfying without meat.

For a twist on flavors, I sometimes add smoked paprika or a splash of soy sauce to the mirepoix sauté to deepen the umami. If you want a heartier soup, adding cooked shredded beef or sausage can be a real treat. Alternatively, roasting the beets before adding them to the soup gives a sweeter, more caramelized flavor that I find irresistible.

For a gluten-free diet, this recipe is already naturally safe, but just make sure your tomato sauce or ketchup doesn’t contain any hidden gluten. You could also swap potatoes for sweet potatoes or parsnips to vary the texture and sweetness. Cooking the soup in a slow cooker is another great method that lets the flavors develop over several hours if you want a set-it-and-forget-it approach.

Storage and Reheating

Storing Leftovers

Leftover borscht stores beautifully in airtight containers in the refrigerator for up to 4 days. I recommend using glass containers with tight-fitting lids to keep the flavors fresh and avoid any odor absorption from other fridge foods. Before sealing, allow the soup to cool completely to prevent condensation buildup that can affect texture.

Freezing

This borscht freezes very well, making it a great make-ahead option. Portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Properly frozen, it will keep its rich flavor and texture for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the soup over medium heat on the stove, stirring occasionally to ensure even heat distribution. Avoid boiling it vigorously, as that can dull the bright flavors and make the vegetables mushy. If the soup has thickened too much during storage, add a splash of broth or water to loosen it up. Finish with fresh dill and a little extra vinegar if needed to revive that fresh zing.

FAQs

Can I use canned beets instead of fresh beets?

While canned beets can be convenient, I highly recommend using fresh beets for this Classic Borscht Recipe (Beet Soup) Recipe because fresh beets provide a firmer texture and a more vibrant, natural sweetness. If you do opt for canned, look for ones packed in water without added sugar and reduce the added vinegar slightly to balance the flavor.

Is it possible to make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as it contains no wheat or gluten-based ingredients. Just double-check that your ketchup or tomato sauce doesn’t contain any gluten additives, and you’re good to go.

Can I make this vegan?

Yes, it’s easy to make this borscht vegan by simply replacing the chicken broth with a high-quality vegetable broth and skipping any dairy-based garnishes. Coconut yogurt, cashew cream, or vegan sour cream make wonderful creamy toppings that don’t compromise flavor.

What is the best way to store leftover borscht?

The best way is to let the soup cool completely before transferring it into airtight containers. Store it in the fridge for up to 4 days or freeze for longer storage. This helps maintain the flavors and texture without developing off-odors or sogginess.

How do I adjust the sourness if the soup is too tangy?

If your borscht tastes too sour from the vinegar, simply add a pinch more sugar or a little extra grated beet to balance out the acidity. Tasting and adjusting at the end is always key to achieving your perfect flavor.

Conclusion

I can’t recommend this Classic Borscht Recipe (Beet Soup) Recipe enough—it’s one of those timeless dishes that feels both comforting and vibrant with every spoonful. Whether you’re cooking for a crowd or just craving something nourishing and full of flavor, this soup fits the bill beautifully. I hope you enjoy making it and sharing it as much as I do!