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]]> 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.

My Borscht Recipe

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

  • 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

  1. Thick julienne slice onions and fry in the dutch oven until some slivers are dark brown. 

  2. Peel and grate (or spiralize) beets. Slice carrot and potatoes. chop tomatoes.

  3. Add beets into the dutch oven and saute for 5 minutes.

  4. Add everything else into the dutch oven and fill with broth. Add ketchup and Worcestershire sauce.

  5. Leave to simmer on high until potatoes and carrots are tender.

  6. Right before serving, remove bay leaves and season with salt, pepper, dill (if using dry), and white vinegar. 

  7. Serve with sour cream and fresh dill.

  8. Enjoy!

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