Classic Borscht | Traditional Beet Soup with Sour Cream
1. Introduction
Few dishes capture the soul of Eastern European cooking like Borscht. This ruby-red beet soup is warm, comforting, and bursting with earthy-sweet flavor. It’s more than just soup — it’s a dish rich in tradition, loved in countries like Ukraine, Russia, and Poland, often shared around family tables with hearty bread and good company.
Borscht’s beauty lies in its balance: the sweetness of beets meets the tang of vinegar or lemon, while tender beef (or simple vegetables for a vegetarian version) rounds out the flavor. Served hot with a swirl of sour cream and a sprinkle of dill, it’s both comforting and refreshing.
If you’ve never made Borscht before, you’ll be surprised by how simple and rewarding it is.
2. Ingredients Breakdown
Main Ingredients
- Beets (4 medium, peeled and grated) – The star of the dish, giving the soup its signature deep red color and earthy sweetness.
- Carrots (2 medium, grated) – Add gentle sweetness and texture.
- Potatoes (2 medium, diced) – For heartiness and body.
- Cabbage (2 cups, shredded) – Brings crunch and volume.
- Onion (1 medium, chopped) – Creates a savory base.
- Garlic (3 cloves, minced) – Adds aromatic depth.
- Tomato Paste (2 tbsp) – Balances the sweetness of the beets with acidity.
- Beef Broth (6 cups) – For a rich, meaty flavor (use vegetable broth for vegetarian).
- Olive Oil or Butter (2 tbsp) – For sautéing the vegetables.
- Vinegar or Lemon Juice (1 tbsp) – Adds brightness and enhances the color.
- Sugar (1 tsp) – Balances acidity naturally.
- Salt & Pepper (to taste) – Essential for depth of flavor.
- Sour Cream (for serving) – Creamy contrast to the earthy soup.
- Fresh Dill (for garnish) – Signature herb for freshness.
Optional Additions:
- Beef chunks or short ribs (½ lb) – Traditional in heartier versions.
- Bay Leaf (1) – For subtle fragrance.
- Kidney beans (½ cup) – For extra protein and texture.
Substitutions:
- Use chicken or vegetable stock instead of beef broth for lighter flavor.
- Swap sour cream for Greek yogurt.
- Replace sugar with honey for natural sweetness.
3. Step-by-Step Instructions
Step 1: Sauté the Base
In a large pot, heat olive oil or butter over medium heat. Add onions and carrots and sauté for 3–4 minutes until soft and fragrant. Add garlic and cook 30 seconds more.
Step 2: Add Beets and Tomato Paste
Stir in the grated beets and tomato paste, cooking for about 5 minutes. This helps intensify the beet color and sweetness.
Step 3: Build the Broth
Pour in beef broth (or vegetable broth) and bring to a gentle simmer. Add potatoes, bay leaf, salt, and pepper. Simmer for 15 minutes, until the potatoes are tender.
Step 4: Add Cabbage and Seasonings
Stir in shredded cabbage, vinegar or lemon juice, and sugar. Simmer for another 10–15 minutes, until all vegetables are soft but not mushy. Adjust seasoning to taste.
Step 5: Serve Hot
Ladle into bowls, top each serving with a spoonful of sour cream, and sprinkle with fresh dill. Serve with rye or crusty bread on the side.
4. Tips and Variations
- For deeper flavor: Roast the beets before grating.
- Vegetarian version: Skip the beef broth and use vegetable stock.
- Add protein: Include cooked beef, pork, or beans.
- Make it creamy: Stir in a little sour cream or heavy cream directly into the pot before serving.
- Cold summer version: Chill overnight and serve cold like a beet gazpacho.
5. Serving Suggestions
- Sides: Traditional rye bread, garlic rolls, or buttered toast.
- Garnishes: A swirl of sour cream, chopped dill, or a sprinkle of green onions.
- Pairings: Try with a light salad or a crisp white wine.
- Occasions: Perfect for cozy dinners, winter gatherings, or when you crave something hearty yet nourishing.
6. Storage and Reheating Instructions
- Refrigerator: Store in a covered container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over medium heat. Avoid boiling to preserve color and texture.
7. Recipe Notes
- Flavor deepens after a day — make it ahead for best results.
- Use gloves when handling beets to avoid staining hands.
- For richer soup, simmer with a beef bone or short ribs and remove before serving.
- Fresh dill and a dollop of sour cream are traditional and essential.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Fiber | 6 g |
| Sugar | 12 g |
| Protein | 7 g |
| Sodium | 640 mg |
| Cholesterol | 10 mg |
| Iron | 10% DV |
| Vitamin C | 45% DV |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Soup
Cuisine: Eastern European / Ukrainian
Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 4 medium beets, peeled and grated
- 2 carrots, grated
- 2 potatoes, diced
- 2 cups shredded cabbage
- 1 onion, chopped
- 3 garlic cloves, minced
- 6 cups beef or vegetable broth
- 2 tbsp tomato paste
- 1 tbsp vinegar or lemon juice
- 1 tsp sugar
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Sour cream and dill for serving
Instructions
- Sauté onion and carrots in oil until soft.
- Add beets and tomato paste; cook 5 minutes.
- Pour in broth; add potatoes and seasonings. Simmer 15 minutes.
- Add cabbage, vinegar, and sugar. Simmer until tender.
- Serve hot with sour cream and dill.
🏷️ Diet Tags:
- Gluten-Free
- Dairy-Free (without sour cream)
- Vegetarian (if using vegetable broth)
- Low-Fat
🌿 Health Benefits:
- Rich in antioxidants and folate from beets.
- Supports healthy digestion.
- Great for heart health and natural detox.
10. FAQs
1. Can I make Borscht without meat?
Yes, simply use vegetable broth for a vegetarian or vegan version.
2. Why does my Borscht lose its red color?
Add vinegar or lemon juice early — acidity preserves the color.
3. Can I make it ahead?
Absolutely. In fact, it tastes better the next day.
4. What’s the best bread to serve with it?
Rye or pumpernickel bread pairs beautifully.
5. Can Borscht be eaten cold?
Yes! It’s refreshing chilled, especially in summer.
11. Final Thoughts
Borscht is more than a soup — it’s a bowl of culture, comfort, and color. Every spoonful brings a balance of sweet, tangy, and savory notes that feel both homey and elegant.
Whether you enjoy it hot on a cold night or chilled on a summer day, this traditional beet soup is bound to warm your heart and impress anyone who tastes it.
Give it a try, and don’t forget to share your version in the comments — every Borscht tells its own story.