Easy Borscht Soup is a vibrant, hearty Eastern European-style soup made with canned beets, coleslaw mix, potato, and beef broth. It's a one-pot meal that comes together in under 30 minutes with minimal prep.
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Heat oil in a large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Add broth, diced potato, coleslaw mix, and bay leaf. Simmer 5 to 7 minutes or until vegetables are starting to soften, stirring occasionally.
Stir in beets and tomato paste. Continue simmering about 5 minutes or until potatoes are cooked through. Remove the bay leaf and season with salt and pepper to taste.
Serve topped with sour cream and chopped fresh dill, if desired.
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, thinning with broth if needed.
Yes, but roast or boil fresh beets first until tender (30–45 minutes), then dice. Canned beets are faster and work well in this recipe.
Either works; beef broth adds richer flavor, while vegetable broth keeps it lighter. The recipe works with both.
Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding broth if it thickens too much.
Double or halve all ingredients proportionally. Cooking time stays roughly the same since it's a quick soup.
A dollop of sour cream and fresh dill brightens the soup, but sour cream alone is traditional and sufficient.
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