Borscht Recipe (Beet Soup)

Name: Borscht Recipe (Beet Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Polish
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; 1 teaspoon lemon zest; 1 bay leaf; salt and black pepper (to taste); sour cream (for serving, optional)

Borscht is a traditional Polish beet soup with natural sweetness from roasted beets balanced by fresh lemon juice and dill. This hearty vegetable-forward version uses both vegetable and beef broth for deep, savory flavor.

🌍Polish 🌍Ukraine 🏷️Beet soup 🏷️Borscht 🏷️What is

Total

50 min

Servings

6

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Spendwithpennies

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
1 teaspoon lemon zest
1 bay leaf
salt and black pepper (to taste)
sour cream (for serving, optional)optional

14 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
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.
2
Add the garlic and cook for 30 seconds or until fragrant.
3
Pour in the broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
4
Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
5
Serve with a dollop of sour cream and additional fresh dill.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice all vegetables to consistent ½-inch pieces for even cooking and a cohesive texture throughout.
Add fresh lemon juice at the end of cooking and taste before serving—start with the full 2 tablespoons and adjust for brightness without overshadowing the beet flavor.
Stir in fresh dill just before serving to preserve its delicate flavor; cooked dill loses potency.
If beets stain your hands or cutting board, wear food-safe gloves and use a cutting board you don't mind discoloring, or cook beets whole first, then peel.

Substitutions

Beef broth → chicken broth (lighter, more delicate flavor)
Fresh dill → fresh parsley or chives (milder herb note)
Lemon juice + zest → white vinegar or apple cider vinegar (different acidity profile, use 1–1.5 tablespoons)

Storage & make-ahead

Store refrigerated in an airtight container for 4–5 days, or freeze for up to 3 months; reheat gently on stovetop and refresh lemon juice to taste.

Common Questions

Can I make borscht vegetarian?

Yes, replace the beef broth with vegetable broth to make it fully vegetarian without changing the flavor profile significantly.

Should I peel beets before or after cooking?

This recipe calls for peeling raw beets before dicing. If you prefer easier peeling, roast whole beets first, then peel and dice.

How far in advance can I make borscht?

Borscht keeps refrigerated for 4–5 days and tastes better the next day as flavors meld. Reheat gently on the stovetop or microwave individual servings.