Borscht Recipe - Easy 40-minute Russian Beet Soup

Name: Borscht Recipe - Easy 40-Minute Russian Beet Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: European
Ingredients: 2 tablespoons avocado oil; 1 white onion (diced); 2 carrots (julienned or shredded); 1 beetroot (julienned or shredded); 3 garlic cloves (minced); 1 cup crushed tomatoes; 1 cup tomato sauce or salsa; 4 russet potatoes (peeled and chopped); 1 cup cooked black beans; 4 quarts broth (meat broth or bone broth); 2 cups leftover cooked meat (chicken, pork, or beef); 3 cups shredded cabbage (¼ head of small cabbage); ½ cup fresh parsley or dill (finely chopped); salt and pepper to taste

Borscht is a traditional Russian beet soup loaded with beetroot, carrots, potatoes, and black beans in a savory bone broth base, finished in under 40 minutes. The earthy sweetness of beets and natural umami from bone broth make this a deeply satisfying, nutrient-dense meal.

🌍European 🌍Russian 🌍Slavic 🌍Ukrainian 🏷️Borsch Borscht

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🏷️Borscht recipe

🏷️Borsh

🏷️How to make borscht

Total

40 min

Servings

8

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Prepareandnourish

Ingredients

2 tablespoons avocado oil
1 white onion (diced)
2 carrots (julienned or shredded)
1 beetroot (julienned or shredded)
3 garlic cloves (minced)
1 cup crushed tomatoes
1 cup tomato sauce or salsa
4 russet potatoes (peeled and chopped)
1 cup cooked black beans
4 quarts broth (meat broth or bone broth)
2 cups leftover cooked meat (chicken, pork, or beef)
3 cups shredded cabbage (¼ head of small cabbage)
½ cup fresh parsley or dill (finely chopped)
salt and pepper to taste

14 Ingredients

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Instructions

1
Saute mirepoix: Heat cooking fat in a large heavy-bottomed stock pot over medium-high heat. Add diced onions, carrots, and beets and cook until softened, approximately 5-7 minutes. Reduce heat to medium and add garlic and cook until fragrant.
2
Add tomatoes: Pour in the crushed tomatoes and tomato sauce or salsa and stir to combine and continue to cook over medium heat for another 5 minutes.
3
Potatoes: Add the broth to the pot and peeled and diced potatoes. Increase the heat to medium-high heat and bring the soup to a gentle simmer. Then reduce heat to medium and cook until potatoes are tender, approximately 5 minutes.
4
Beans and meat: Midway through the potatoes cooking, add the beans and meat and stir to combine to help move the heat around them.
5
Cabbage: When the potatoes are tender, take the borsch off the heat. Add shredded cabbage and chopped dill or parsley and stir to combine. Close the lid for five minutes to let the flavors meld.
6
Serve: Enjoy borsch hot with a dollop of sour cream and fresh herbs.

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Tips & Notes

Pro tips

Julienne or shred the beetroot finely so it cooks through in 40 minutes and releases deep color into the broth.
Add potatoes early and beetroot mid-cook to prevent the potatoes from becoming stained deep purple.
Taste and adjust seasoning at the end—beet sweetness varies, so balance with salt and a touch of acid if needed.
Use avocado oil for its high smoke point; it won't overpower the delicate earthiness of the beets.

Substitutions

Bone broth → vegetable or chicken broth (lighter flavor, but still delicious)
Avocado oil → olive oil or vegetable oil (adjust to taste)
Black beans → white beans or lentils (maintains heartiness)
Russet potatoes → red potatoes or waxy varieties (holds shape better)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, adding a splash of broth if needed.

Common Questions

Can you make borscht ahead of time?

Yes. Borscht tastes better the next day as flavors deepen. Store in the refrigerator up to 5 days, or freeze up to 3 months. Reheat gently on the stovetop.

Can you substitute the bone broth?

Yes. Use vegetable broth or chicken broth. Bone broth adds richness and depth, but any quality broth works well.

Why is my borscht not red enough?

Use fresh, raw beetroot (not cooked) and add it mid-cook so it releases color into the broth. Crushed tomatoes also boost the red hue.

Is borscht vegetarian?

This recipe uses bone broth, making it non-vegetarian. Swap bone broth for vegetable broth and omit black beans or keep them for protein to make it vegetarian.