This stunning deep crimson soup is a beloved Eastern European classic that combines earthy beets with tender vegetables and rich broth into a warming, deeply flavored dish. Perfect served with a dollop of sour cream and fresh dill, borscht is equally comforting as a light starter or hearty main course that will transport you straight to traditional Ukrainian or Polish tables.
⏱️75 min
📊Medium
👥6 servings
🍽️Soup
vegetarianbudget-friendlyfamilyfestive
Ingredients
600 gfresh beets
2 litersbeef or vegetable broth
400 gcabbage
2 piecesonions
2 piecescarrots
300 gpotatoes
2 tablespoonstomato paste
2 tablespoonsred wine vinegar
3 piecesgarlic cloves
2 piecesbay leaves
200 mlsour cream
30 gfresh dill
1 to tastesalt and black pepper
3 tablespoonsvegetable oil
Instructions
1PREPARE THE BEETS: Peel and trim the fresh beets under running water using a vegetable peeler or sharp knife, then cut them into thin matchsticks or small julienne approximately 3-4 millimeters thick. Work quickly as beets will stain your hands; the pieces should be uniform in size so they cook evenly. Reserve any beet juice that accumulates, as this intensifies the soup's color and earthy flavor.
2SAUTÉ THE AROMATICS: Heat 3 tablespoons of vegetable oil in a large pot over medium heat for about 1-2 minutes. Dice the onions finely and add them to the hot oil, stirring frequently for 3-4 minutes until they become translucent and fragrant. Mince the garlic cloves and add them in the final minute of cooking, stirring constantly to prevent burning, which would create bitterness in the finished soup.
3BUILD THE FLAVOR BASE: Add the prepared beet matchsticks to the softened onions and garlic, stirring well to coat with the oil. Cook for 4-5 minutes over medium heat, allowing the natural sugars in the beets to caramelize slightly and intensify their flavor. Stir in the tomato paste and cook for another 2 minutes, breaking it up with your spoon to distribute evenly throughout the mixture.
4ADD THE VEGETABLES: Pour in the 2 liters of beef or vegetable broth slowly while stirring to prevent lumps from forming in the tomato paste. Cut the carrots and potatoes into small 1-centimeter dice and add them to the pot along with the bay leaves. Shred the cabbage thinly and add it as well, stirring everything together thoroughly to ensure even distribution and cooking throughout the 50-minute simmering period.
5SIMMER AND DEVELOP FLAVORS: Bring the soup to a gentle boil over medium-high heat, then reduce to a simmer at medium-low temperature. Cook uncovered for 45-50 minutes until all vegetables are tender when pierced with a fork, particularly the potatoes and carrots which are the last to soften. The beets will have stained the entire broth a rich deep purple-crimson color, and the cabbage will have softened and begun to break down slightly.
6FINISH WITH ACID AND SEASONING: Taste the soup and add the red wine vinegar slowly, stirring between additions—start with 1 tablespoon and add more if needed to brighten the flavors. Season generously with salt and freshly ground black pepper to taste, adjusting until the flavors are well-balanced and the acidity cuts through the earthiness of the beets. The vinegar is crucial for elevating the depth of flavor and preventing the soup from tasting one-dimensional.
7SERVE WITH TRADITIONAL GARNISHES: Ladle the hot borscht into bowls and top each serving with a generous dollop of cool sour cream in the center—it will swirl beautifully through the crimson soup. Chop fresh dill finely and sprinkle it over each bowl just before serving, along with an additional pinch of freshly cracked black pepper. Serve immediately while the soup is piping hot and the contrast between the warm soup and cool sour cream is at its most dramatic and delicious.