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| Meta Title | Borscht Recipe (Beet Soup) |
| Meta Description | Borscht soup is a delicious vegetable soup, with an earthy sweetness from beets and the perfect sour contrast with lemon juice and zest! |
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| Boilerpipe Text | I love any kind of soup, and this borscht recipe definitely tops my list.
Beets give this soup an earthy sweetness and a vibrant color, while a dash of lemon juice and fresh dill add a hint of freshness!
It’s a deliciously hearty soup perfect for any time of year.
This post may contain affiliate links. Please read our
disclosure policy
.
Borscht is a traditional beetroot soup from Eastern Europe, especially Ukraine, Poland, and Russia, to name a few. It most commonly contains beets, shredded cabbage, and a sour ingredient such as wine vinegar or lemon juice.
Beyond that, ingredients for borscht recipes can vary widely with the addition of onions, beans, celery, and tomatoes, among many other ingredients, including beef. I include carrots and potatoes and use vegetable stock (although chicken or beef stock will taste great as well).
How to Make Borscht
Borscht (aka borsch) has a deep ruby-red color which will also stain your hands and/or white cutting boards. Wearing gloves is a great idea when preparing beets, as they need to be peeled.
Peel and chop the beets
per the recipe below
.
Cook until slightly softened, and then add the broth. Simmer until everything is tender.
Stir in lemon juice and zest and serve hot.
Swirl in a dollop of sour cream in each bowl. The fat in the cream helps balance the acidity of the soup and provides some richness and body. Serve borscht as an appetizer with dinner or as a light meal with a side of corn muffins,
soda bread
,
parker house rolls
, or
cheese biscuits
.
Serving & Storing Borscht
Add a generous dollop of rich sour cream and a sprinkle of fresh dill as a topping. Serve it with fresh rye bread or rolls and butter for dunking!
This recipe is easy to store in the refrigerator or in the freezer. The flavor deepens as it sits, so make enough for lots of leftovers. It will keep 4 days in the fridge or up to 4 months in the freezer.
Savory Soup Recipes
Did your family enjoy this homemade Borscht? Be sure to leave a rating and a comment below!
Servings
6
Prep Time
20
minutes
Cook Time
30
minutes
Total Time
50
minutes
â–˘
2
tablespoons
olive oil
â–˘
4
beets
peeled and diced ½ inch, approx 1 ½ pounds
â–˘
2
carrots
diced ½ inch
â–˘
1
large
russet potato
peeled and diced ½ inch
â–˘
½
small
green cabbage
thinly sliced
â–˘
2
cloves
garlic
minced
â–˘
4
cups
vegetable broth
â–˘
4
cups
beef broth
â–˘
2
tablespoons
chopped fresh dill
â–˘
2
tablespoons
fresh lemon juice
â–˘
1
teaspoon
lemon zest
â–˘
1
bay leaf
â–˘
salt and black pepper
to taste
â–˘
sour cream
for serving, optional
In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
Add the garlic and cook for 30 seconds or until fragrant.
Pour in the broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
Serve with a dollop of sour cream and additional fresh dill.
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through.Â
4.97
from
83
votes
Calories:
157
|
Carbohydrates:
24
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
991
mg
|
Potassium:
920
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
3817
IU
|
Vitamin C:
32
mg
|
Calcium:
49
mg
|
Iron:
1
mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course
Side Dish, Soup
Cuisine
Polish, Ukraine
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Please view my photo use policy here
.
Recipes You’ll Love
About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive. |
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# Borscht Recipe (Beet Soup)
[](https://www.spendwithpennies.com/author/holly/)
by [Holly Nilsson](https://www.spendwithpennies.com/author/holly/) \| Sep 11, 2023 \|
4\.97 from 83 votes
[Jump to Recipe](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#wprm-recipe-container-162655)
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I love any kind of soup, and this borscht recipe definitely tops my list.
Beets give this soup an earthy sweetness and a vibrant color, while a dash of lemon juice and fresh dill add a hint of freshness\!
It’s a deliciously hearty soup perfect for any time of year.
This post may contain affiliate links. Please read our [disclosure policy](https://www.spendwithpennies.com/disclosure-and-privacy-policy/).
Borscht is a traditional beetroot soup from Eastern Europe, especially Ukraine, Poland, and Russia, to name a few. It most commonly contains beets, shredded cabbage, and a sour ingredient such as wine vinegar or lemon juice.
Beyond that, ingredients for borscht recipes can vary widely with the addition of onions, beans, celery, and tomatoes, among many other ingredients, including beef. I include carrots and potatoes and use vegetable stock (although chicken or beef stock will taste great as well).
## How to Make Borscht
Borscht (aka borsch) has a deep ruby-red color which will also stain your hands and/or white cutting boards. Wearing gloves is a great idea when preparing beets, as they need to be peeled.
1. Peel and chop the beets ***per the recipe below***.
2. Cook until slightly softened, and then add the broth. Simmer until everything is tender.
3. Stir in lemon juice and zest and serve hot.
Save the beet tops to make [sauteed beet greens](https://www.spendwithpennies.com/sauteed-beet-greens-recipe/)\!
Swirl in a dollop of sour cream in each bowl. The fat in the cream helps balance the acidity of the soup and provides some richness and body. Serve borscht as an appetizer with dinner or as a light meal with a side of corn muffins, [soda bread](https://www.spendwithpennies.com/irish-soda-bread/), [parker house rolls](https://www.spendwithpennies.com/parker-house-rolls/), or [cheese biscuits](https://www.spendwithpennies.com/easy-homemade-buttermilk-biscuits/).
## Serving & Storing Borscht
Add a generous dollop of rich sour cream and a sprinkle of fresh dill as a topping. Serve it with fresh rye bread or rolls and butter for dunking\!
This recipe is easy to store in the refrigerator or in the freezer. The flavor deepens as it sits, so make enough for lots of leftovers. It will keep 4 days in the fridge or up to 4 months in the freezer.
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[](https://www.spendwithpennies.com/baked-potato-soup/)
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***Did your family enjoy this homemade Borscht? Be sure to leave a rating and a comment below\!***
[](https://amzlink.to/az0VhOvQT8plT)
4\.97 from 83 votes
Author [Holly Nilsson](https://www.spendwithpennies.com/author/holly/)
## Borscht Recipe (Beet Soup)
Author [Holly Nilsson](https://www.spendwithpennies.com/author/holly/)
Servings 6
Borscht soup gets natural sweetness from the beets, and a bit of lemon juice and zest add a tangy twist to balance the flavors.
[Save](https://www.spendwithpennies.com/saved-recipes/)[Saved](https://www.spendwithpennies.com/saved-recipes/) [Rate](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#commentform) [Print](https://www.spendwithpennies.com/wprm_print/borscht-recipe-beet-soup)
Servings 6
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
### Equipment
- [Large Pot](https://amzlink.to/az0PKHx9N3wir)
### Ingredients 1x 2x 3x
- â–˘
2 tablespoons [olive oil](https://amzlink.to/az023FSrncaoQ)
- â–˘
4 beets peeled and diced ½ inch, approx 1 ½ pounds
- â–˘
2 carrots diced ½ inch
- â–˘
1 large russet potato peeled and diced ½ inch
- â–˘
½ small green cabbage thinly sliced
- â–˘
2 cloves garlic minced
- â–˘
4 cups vegetable broth
- â–˘
4 cups beef broth
- â–˘
2 tablespoons chopped fresh dill
- â–˘
2 tablespoons fresh lemon juice
- â–˘
1 teaspoon lemon zest
- â–˘
1 bay leaf
- â–˘
salt and black pepper to taste
- â–˘
sour cream for serving, optional
### Instructions
- In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
- Add the garlic and cook for 30 seconds or until fragrant.
- Pour in the broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
- Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
- Serve with a dollop of sour cream and additional fresh dill.
### Notes
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through.
4\.97 from 83 votes
### Nutrition Information
Calories: 157 \| Carbohydrates: 24g \| Protein: 6g \| Fat: 5g \| Saturated Fat: 1g \| Sodium: 991mg \| Potassium: 920mg \| Fiber: 4g \| Sugar: 8g \| Vitamin A: 3817IU \| Vitamin C: 32mg \| Calcium: 49mg \| Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish, Soup
Cuisine Polish, Ukraine
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. [Please view my photo use policy here](https://spendwithpennies.com/recipe-photo-use-policy/).
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
[See more posts by Holly](https://www.spendwithpennies.com/author/holly/)
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4\.97 from 83 votes ([67 ratings without comment](https://www.spendwithpennies.com/borscht-recipe-beet-soup/))
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Comments
1. **Nadja Barber-Redmann** says:
[December 25, 2025 at 6:32 pm](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-483350)
Delicious & simple to make , great for the Winter Blues đź’•đź’•đź’•
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-483350)
2. **Larrie zaluski** says:
[December 15, 2025 at 2:51 pm](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-482650)
Trying this right now hope it turns out
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-482650)
1. **Spend With Pennies CG** says:
[December 16, 2025 at 4:48 am](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-482665)
Larrie, let us know how it turns out.
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-482665)
3. **BG Thompson** says:
[November 15, 2025 at 10:55 am](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-480643)
Great recipe! I didn’t have any cabbage so I added an extra potato.
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-480643)
4. **Barbara** says:
[September 10, 2025 at 7:16 am](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-477693)
Where are you getting the sodium content for this recipe?
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-477693)
1. **Holly Nilsson** says:
[September 15, 2025 at 12:49 pm](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-477909)
The sodium content is an estimate and comes mainly from the broth. This can vary by brand.
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-477909)
5. **Tanis Shipman** says:
[September 30, 2024 at 5:05 pm](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-460732)
Delicious! Easy recipe to follow
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-460732)
6. **Cari** says:
[October 31, 2023 at 11:34 am](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-440484)
We grow our own beets in the summer then we pickle them…..can I use a couple of jars of pickled beets?
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-440484)
1. **Spend With Pennies SN** says:
[November 2, 2023 at 11:40 am](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-440615)
That sounds delicious, Cari! I am not sure how this recipe would turn out with pickled beets but this [delicious borscht recipe](https://centslessdeals.com/quick-and-easy-borscht/) is specifically made with pickled beets\!
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-440615)
7. **Izabella** says:
[September 26, 2023 at 4:08 pm](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-438438)
Your recipe does not indicate when to add the vegetable broth. Do you add it with the beef broth?
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-438438)
1. **Spend With Pennies SN** says:
[September 29, 2023 at 7:20 am](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-438528)
Yes, thank you for pointing it out\!
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-438528)
8. **Jeannette** says:
[September 23, 2023 at 2:25 pm](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-438264)
I’ve never liked beets but decided to try this easy recipe as I had everything on hand but beets. I made it and it is delicious. I left out the cabbage and I used an infused olive oil and I puréed most of it so it wasn’t too chunky and it’s great with the dollop of sour cream! Thanks for such a healthy and inexpensive recipe and it’s the only Ukrainian recipe I have, love it.
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-438264)
9. **Alexandra** says:
[May 12, 2023 at 7:54 pm](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-431705)
The beets remained hard while the potatoes became overcooked. Next time, I will cook the beets by themselves for a while before adding the rest of the vegetables. Good recipe\!
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-431705)
1. **Alice Crawford** says:
[November 9, 2025 at 1:29 pm](https://www.spendwithpennies.com/borscht-recipe-beet-soup/comment-page-2/#comment-480294)
So happy you mentioned the cooking time for the beets versus the potatoes
[Reply](https://www.spendwithpennies.com/borscht-recipe-beet-soup/#comment-480294)
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| Readable Markdown | I love any kind of soup, and this borscht recipe definitely tops my list.
Beets give this soup an earthy sweetness and a vibrant color, while a dash of lemon juice and fresh dill add a hint of freshness\!
It’s a deliciously hearty soup perfect for any time of year.
This post may contain affiliate links. Please read our [disclosure policy](https://www.spendwithpennies.com/disclosure-and-privacy-policy/).
Borscht is a traditional beetroot soup from Eastern Europe, especially Ukraine, Poland, and Russia, to name a few. It most commonly contains beets, shredded cabbage, and a sour ingredient such as wine vinegar or lemon juice.
Beyond that, ingredients for borscht recipes can vary widely with the addition of onions, beans, celery, and tomatoes, among many other ingredients, including beef. I include carrots and potatoes and use vegetable stock (although chicken or beef stock will taste great as well).
## How to Make Borscht
Borscht (aka borsch) has a deep ruby-red color which will also stain your hands and/or white cutting boards. Wearing gloves is a great idea when preparing beets, as they need to be peeled.
1. Peel and chop the beets ***per the recipe below***.
2. Cook until slightly softened, and then add the broth. Simmer until everything is tender.
3. Stir in lemon juice and zest and serve hot.
Swirl in a dollop of sour cream in each bowl. The fat in the cream helps balance the acidity of the soup and provides some richness and body. Serve borscht as an appetizer with dinner or as a light meal with a side of corn muffins, [soda bread](https://www.spendwithpennies.com/irish-soda-bread/), [parker house rolls](https://www.spendwithpennies.com/parker-house-rolls/), or [cheese biscuits](https://www.spendwithpennies.com/easy-homemade-buttermilk-biscuits/).
## Serving & Storing Borscht
Add a generous dollop of rich sour cream and a sprinkle of fresh dill as a topping. Serve it with fresh rye bread or rolls and butter for dunking\!
This recipe is easy to store in the refrigerator or in the freezer. The flavor deepens as it sits, so make enough for lots of leftovers. It will keep 4 days in the fridge or up to 4 months in the freezer.
## Savory Soup Recipes
***Did your family enjoy this homemade Borscht? Be sure to leave a rating and a comment below\!***
[](https://amzlink.to/az0VhOvQT8plT)
Servings 6
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- â–˘
2 tablespoons [olive oil](https://amzlink.to/az023FSrncaoQ)
- â–˘
4 beets peeled and diced ½ inch, approx 1 ½ pounds
- â–˘
2 carrots diced ½ inch
- â–˘
1 large russet potato peeled and diced ½ inch
- â–˘
½ small green cabbage thinly sliced
- â–˘
2 cloves garlic minced
- â–˘
4 cups vegetable broth
- â–˘
4 cups beef broth
- â–˘
2 tablespoons chopped fresh dill
- â–˘
2 tablespoons fresh lemon juice
- â–˘
1 teaspoon lemon zest
- â–˘
1 bay leaf
- â–˘
salt and black pepper to taste
- â–˘
sour cream for serving, optional
- In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
- Add the garlic and cook for 30 seconds or until fragrant.
- Pour in the broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
- Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
- Serve with a dollop of sour cream and additional fresh dill.
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through.
4\.97 from 83 votes
Calories: 157 \| Carbohydrates: 24g \| Protein: 6g \| Fat: 5g \| Saturated Fat: 1g \| Sodium: 991mg \| Potassium: 920mg \| Fiber: 4g \| Sugar: 8g \| Vitamin A: 3817IU \| Vitamin C: 32mg \| Calcium: 49mg \| Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
 Course Side Dish, Soup
 Cuisine Polish, Ukraine
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. [Please view my photo use policy here](https://spendwithpennies.com/recipe-photo-use-policy/).
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