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This traditional Eastern European beet soup is rich in color, hearty in texture, and layered with flavor. Packed with vegetables and a light tang, borscht is a nourishing dish perfect for any season.

Ingredients

For the Borscht:

3 medium beets, peeled and grated
4 tablespoons olive oil, divided
8 cups chicken broth, plus 2 cups water
3 medium Yukon gold potatoes, peeled and cut into bite-sized pieces
2 carrots, peeled and thinly sliced

For the Zazharka (Vegetable Base):

2 celery ribs, finely chopped
1 small red bell pepper, finely chopped (optional)
1 medium onion, finely chopped
4 tablespoons ketchup or 3 tablespoons tomato sauce

Additional Flavorings:

1 (15 oz) can white cannellini beans, with juice
2 bay leaves
2–3 tablespoons white vinegar, or to taste
1 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
1 garlic clove, pressed or minced
3 tablespoons fresh dill, chopped

Instructions

Prep the vegetables: Peel and grate the beets. Peel and slice potatoes and carrots. Keep the sliced potatoes in a bowl of cold water until ready to use (drain before cooking). Chop the onion, celery, and bell pepper.
Cook the beets: In a large soup pot (at least 5 1/2 quarts), heat 2 tablespoons olive oil over medium-high heat. Add the grated beets and sauté for about 10 minutes, stirring occasionally, until softened.
Add broth and vegetables: Pour in the chicken broth and water. Add the drained potatoes and sliced carrots. Simmer for 10–15 minutes, or until vegetables are fork-tender.
Make the zazharka: In a separate skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chopped onion, celery, and bell pepper. Cook for 7–8 minutes until soft and lightly golden. Stir in ketchup and cook for 30 seconds. Transfer the mixture to the soup pot.
Finish the soup: Add the beans with their juice, bay leaves, white vinegar, salt, black pepper, pressed garlic, and chopped dill. Simmer for another 2–3 minutes. Adjust salt and vinegar to taste. Remove from heat and let sit for a few minutes to deepen the flavor.

Why You’ll Love This Recipe

Hearty and nutritious: Loaded with vegetables, beans, and broth for a filling, balanced meal.
Traditional flavor: A classic Slavic comfort food with rich history and depth.
Customizable: Easily adaptable to your taste preferences or dietary needs.
Great for leftovers: Tastes even better the next day after the flavors have melded.

Tips

Use gloves when handling beets to avoid staining your hands.
Keep potatoes in cold water while prepping to prevent discoloration.
Let the soup rest for 15–30 minutes before serving to enhance the flavor.
Chop vegetables uniformly for even cooking and a pleasant texture.

Variations and Substitutions

Vegetarian/Vegan: Use vegetable broth instead of chicken broth.
Meaty version: Add cooked beef or shredded chicken for added protein.
Tomato swap: Use tomato paste or pureed tomatoes if ketchup isn’t preferred.
Herb twist: Replace dill with parsley or fresh thyme for a different aroma.

FAQs

Can I make this ahead of time?
Yes! Borscht stores well and tastes even better the next day. Refrigerate in an airtight container for up to 4 days.

Can I freeze borscht?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to 2 months.

Do I have to add beans?
No, but they add a creamy texture and protein. Feel free to omit or substitute with lentils or chickpeas.

Serving and Suggestions

Serve hot with a dollop of sour cream and a sprinkle of fresh dill.
Pair with crusty rye bread, garlic rolls, or pampushky (Ukrainian garlic bread).
Add a boiled egg or a scoop of mashed potatoes for a heartier meal.
Serve cold in summer months as a refreshing chilled borscht.