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Beet Soup with Sour Cream (Borscht)

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soups
Cuisine Eastern European
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Vegetables
  • 3 medium beets, peeled and grated (or finely diced)
  • 2 carrots, peeled u0026 grated
  • 1 onion, diced
  • 2 cups shredded green cabbage
  • 2 medium potatoes, diced
  • 2 cloves garlic, minced
  • Broth u0026 Flavor
  • 6 cups vegetable or beef broth
  • 2 tablespoons tomato paste
  • 1–2 tablespoons vinegar or lemon juice (to taste)
  • 2 tablespoons olive oil or butter
  • 1 bay leaf
  • Salt u0026 black pepper
  • For Serving
  • Sour cream (essential!)
  • Fresh dill or parsley, chopped

Instructions
 

  • Prepare Vegetables : Peel and grate beets + carrots; dice potatoes + onions; shred cabbage.
  • Sauté the Base : Heat oil in a deep soup pot. Add onions, beets, and carrots. Cook 8–10 minutes until slightly softened.
  • Add Broth u0026 Simmer : Add potatoes, cabbage, tomato paste, and bay leaf. Pour broth and bring to a boil. Reduce heat and simmer 25–30 minutes until vegetables are tender.
  • Season u0026 Brighten : Add garlic, salt, pepper, and vinegar/lemon juice. Stir well. Taste and adjust tanginess — borscht should be bright and lively!
  • Serve : Ladle into bowls. Top with a generous spoon of sour cream and sprinkle fresh dill.