Name: Vibrant Borscht: Delicious Beet Soup!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 4 beets (peeled and diced ½ inch, approx 1 ½ pounds); 2 carrots (diced ½ inch); 1 large russet potato (peeled and diced ½ inch); ½ small green cabbage (thinly sliced); 2 cloves garlic (minced); 4 cups vegetable broth; 4 cups beef broth; 2 tablespoons chopped fresh dill; 2 tablespoons fresh lemon juice

This borscht recipe brings the rich, earthy flavors of traditional beet soup right to your kitchen. A truly comforting and vibrant dish, it’s perfect for chilly evenings or a light yet satisfying lunch. This soup is not only beautiful with its deep red hue but also packed with nutrient-rich vegetables. I remember the first time I tried to get the color right for my borscht recipe; I realized the secret was in not overcooking the beets initially, keeping that gorgeous ruby red intact. This borscht recipe balances the sweetness of beets with the tang of lemon, creating a harmonious blend that will delight your palate.

⏱ Time: 50 min

👥 Servings: 6-8

📊 Level: Easy

🥗 10 ingredients

Vibrant Borscht: Delicious Beet Soup!

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8

Course: Soup

Cuisine: Eastern European

Calories: 210

Ingredients Method Notes

Ingredients

2 tablespoons olive oil
4 beets (peeled and diced ½ inch, approx 1 ½ pounds)
2 carrots (diced ½ inch)
1 large russet potato (peeled and diced ½ inch)
½ small green cabbage (thinly sliced)
2 cloves garlic (minced)
4 cups vegetable broth
4 cups beef broth
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice

Method

In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
Add the garlic and cook for 30 seconds or until fragrant.
Pour in the vegetable broth and beef broth. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
Stir in the fresh dill and lemon juice. Taste and season with salt and black pepper.
Serve with a dollop of sour cream and additional fresh dill.

Notes

– For an even deeper flavor, roast the beets before dicing and adding them to the soup.
– If you prefer a vegetarian version, simply use only vegetable broth and omit the beef broth.
– Borscht can be made ahead of time and tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
– To reheat, gently warm on the stove over medium-low heat until heated through.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For an even deeper flavor, roast the beets before dicing and adding them to the soup.
If you prefer a vegetarian version, simply use only vegetable broth and omit the beef broth.
Borscht can be made ahead of time and tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
To reheat, gently warm on the stove over medium-low heat until heated through.

Enjoy this soulful borscht recipe that’s as nourishing as it is delicious. Feel free to customize with your favorite additions like a touch of apple cider vinegar for extra tang or a sprinkle of caraway seeds. Happy cooking!

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