My Borscht Recipe

Borscht is one of our favorite soups of all time. We love beets, we love soup. It’s a perfect match! I’ve gotten a few requests for this recipe, so here it is for everyone to enjoy! Lately, we’ve been leaving out the vinegar to have a more savory tasting Borscht. We also don’t usually have sour cream on hand, but serving it with cold sour cream is a nice contrast and makes it really lovely and fresh. Borscht is easy to make vegetarian or vegan too.

It’s hard to wear gloves peeling beets, believe me, I’ve tried. I see so many recipes and websites warning about your hands getting stained from peeling beets, but I find one good hand-washing is enough to remove the color from my hands.

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My Borscht Recipe

A hearty beet soup thats super quick and easy to make.

Prep Time30 mins

Cook Time45 mins

Course: Main Course, Soup

Cuisine: Ukrainian

Keyword: Borscht, soup

Servings: 6 servings

Equipment

• Dutch Oven
• Spiralizer

Ingredients

• 2 Tbsp butter
• ½ onion medium
• 1 lb beets
• 1 carrot medium
• 3 tomatoes medium to large
• 2 potatoes medium
• 1 L broth any type will do
• 1 Tbsp Worcestershire sauce
• 1 Tbsp ketchup
• 2 bay leaves

To Serve (Optional)

• dill fresh or dry
• Sour cream
• Salt and Pepper
• 2 Tbsp white vinegar

Instructions

• Thick julienne slice onions and fry in the dutch oven until some slivers are dark brown. 
• Peel and grate (or spiralize) beets. Slice carrot and potatoes. chop tomatoes.
• Add beets into the dutch oven and saute for 5 minutes.
• Add everything else into the dutch oven and fill with broth. Add ketchup and Worcestershire sauce.
• Leave to simmer on high until potatoes and carrots are tender.
• Right before serving, remove bay leaves and season with salt, pepper, dill (if using dry), and white vinegar. 
• Serve with sour cream and fresh dill.
• Enjoy!