If you are craving a soup that is vibrant, hearty, and packed with layers of comforting flavors, you have to try this Classic Borscht (Beet Soup) Recipe. This beloved Eastern European staple transforms simple ingredients like beets, potatoes, and fresh dill into a bowl of ruby-red goodness that warms the soul. With its perfect balance of earthy sweetness and a touch of tang, this soup is as pleasing to the eyes as it is to the palate. Get ready to fall in love with a dish that feels like a warm hug on a chilly day!
Ingredients You’ll Need
This Classic Borscht (Beet Soup) Recipe calls for a handful of simple ingredients, each chosen to build that signature depth of flavor and gorgeous color. The combination of fresh vegetables, broth, and a splash of vinegar work together to create a truly unforgettable bowl of soup.
- 3 medium beets (peeled and grated): The star ingredient that gives borscht its beautiful color and earthy sweetness.
- 4 Tbsp olive oil (divided): Used for sautéing vegetables to unlock their flavors and add a silky richness.
- 8 cups chicken broth (+ 2 cups water): The hearty liquid base that infuses the soup with savory depth.
- 3 medium Yukon potatoes (peeled and sliced): Provide a creamy texture that makes the soup satisfyingly filling.
- 2 carrots (peeled and thinly sliced): Add a touch of natural sweetness and color contrast.
- 2 celery ribs (trimmed and finely chopped): Bring an aromatic brightness and slight crunch.
- 1 small red bell pepper (finely chopped, optional): Introduces a subtle fruity note and extra vibrancy.
- 1 medium onion (finely chopped): Builds a robust flavor foundation through caramelization.
- 4 Tbsp ketchup or 3 Tbsp tomato sauce: Adds tang and a hint of acidity to balance sweetness.
- 1 can white cannellini beans with their juice: Boosts protein and creates a heartier eating experience.
- 2 bay leaves: Infuse the broth with gentle, herbal undertones.
- 2-3 Tbsp white vinegar (or to taste): Gives the soup its characteristic zesty brightness.
- 1 tsp sea salt (or to taste): Enhances all the natural flavors.
- 1/4 tsp black pepper (freshly ground): Adds subtle warmth and complexity.
- 1 large garlic clove (pressed): Aromatic punch that deepens the savory profile.
- 3 Tbsp chopped dill: Fresh herbaceous note that livens up every spoonful.
How to Make Classic Borscht (Beet Soup) Recipe
Step 1: Prepare Your Vegetables
Before you dive into cooking, peel and grate the beets, slice the potatoes and carrots, chop the celery, onion, and bell pepper. Keep sliced potatoes in cold water to prevent browning until you’re ready to add them to the pot—small tips like this ensure your soup looks and tastes fresh.
Step 2: Sauté the Beets
Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat and add the grated beets. Let them cook for about 10 minutes, stirring occasionally, until they become soft and their natural sweetness intensifies. This step is key because it unlocks all the flavors that make this recipe so memorable.
Step 3: Build the Broth
Next, pour in the chicken broth alongside 2 cups of water for the perfect soup consistency. Add the sliced potatoes and carrots and allow them to simmer for 10–15 minutes until tender to the fork. This melds textures and flavors beautifully, creating a comforting base with just the right amount of bite.
Step 4: Sauté Aromatics and Combine
While the potatoes cook, warm another 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chopped onion, celery, and red bell pepper, sautéing until softened and lightly golden—about 7 to 8 minutes. Stir in the ketchup and cook for 30 seconds more; this step adds a lovely tang that balances out the earthy beet flavor. Transfer this mixture to the soup pot to join the simmering veggies.
Step 5: Final Touches and Seasoning
Once the potatoes and carrots have reached your preferred tenderness, stir in the cannellini beans with their juice, bay leaves, white vinegar, salt, pepper, pressed garlic, and chopped dill. Simmer for an additional 2–3 minutes, then taste and adjust salt and vinegar to your liking. This final addition brings brightness, aroma, and just the right kick to complete the classic borscht experience.
How to Serve Classic Borscht (Beet Soup) Recipe
Garnishes
Classic borscht wouldn’t be complete without a dollop of sour cream or Greek yogurt on top—its creamy richness perfectly complements the tangy broth. Fresh dill sprigs or finely chopped green onions also add a burst of freshness and a pop of green that’s as pleasing visually as it is delicious.
Side Dishes
This soup pairs wonderfully with hearty rye bread or a slice of toasted garlic bread for dipping. For a more authentic meal, serve it alongside traditional Ukrainian pampushky (soft garlic buns), or keep it simple with a crisp green salad to balance the warmth and earthiness of the soup.
Creative Ways to Present
Try serving the borscht in individual bowls with a swirl of sour cream and a sprinkle of fresh dill right before serving. Another fun idea is to ladle it into shot glasses as an appetizer for gatherings—its vivid red hue never fails to impress guests and stimulate appetites.
Make Ahead and Storage
Storing Leftovers
Leftover borscht keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the freshness of the herbs and the balanced flavors. Re-stir before reheating to redistribute any settled ingredients.
Freezing
If you want to enjoy this Classic Borscht (Beet Soup) Recipe later, go ahead and freeze it in portioned containers. The soup freezes well for up to 3 months. Just make sure to leave some space in the container to allow the soup to expand as it freezes.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. If the soup has thickened in the fridge or freezer, add a splash of water or broth to bring it back to your preferred consistency. Add fresh dill after reheating to brighten the flavors.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply swap the chicken broth for a rich vegetable broth and omit any animal-derived garnishes like sour cream. The beans add protein, so it remains hearty and satisfying.
Why is vinegar important in borscht?
Vinegar injects that distinctive piquancy characteristic of borscht, balancing the natural sweetness of the beets and enhancing the overall brightness of the soup.
How can I store cooked beets if I want to prep in advance?
You can peel, grate, and store raw beets in an airtight container in the refrigerator for up to 2 days before cooking. This helps speed up your borscht preparation.
Is it okay to use canned beets instead of fresh?
While fresh beets deliver the best texture and flavor, canned beets can work in a pinch. Just be mindful of additional salt or sugar and adjust seasoning accordingly.
Can this recipe be doubled?
Definitely! This Classic Borscht (Beet Soup) Recipe is very forgiving and scales well. Just ensure your pot is large enough, and taste as you go to adjust seasonings.
Final Thoughts
This Classic Borscht (Beet Soup) Recipe is one of those magical dishes that feels both nostalgic and fresh every time you make it. It’s vibrant, nourishing, and full of warmth—perfect for sharing with family and friends. I encourage you to give it a try and discover just how delightful a simple bowl of beet soup can be!
