Beet soup, commonly known as Ukrainian borscht, is a simple yet deeply flavorful soup. Ready in under an hour, this comforting bowl is easy to prepare and makes a satisfying, nutritious meal any night of the week.
Why choose beet soup?
Besides its striking ruby-red color and attractive presentation, this quick beet soup is hearty, flavorful, and packed with nutrients. Often called Ukrainian borscht, it combines beets with other everyday vegetables such as cabbage, carrots, and potatoes. With only about 15 minutes of prep and under 30 minutes of simmering, it’s an ideal choice for a fast, wholesome weeknight dinner.
What is Ukrainian borscht?
Ukrainian borscht is a traditional beet-based soup often cooked with cabbage and potatoes and occasionally made with meat such as beef or sausage. What always defines it is the beets, which give the dish its vibrant red color and sweet-earthy flavor.
The soup originates from Eastern Europe, with strong roots in Ukraine. Variations appear across neighboring countries like Russia, Poland, and Hungary, and in North American regions influenced by Eastern European immigrants.
Ingredients you’ll need
- Seasonings: Fresh dill is ideal, but dried dill will work in a pinch. Dill complements beets exceptionally well. Garlic, lemon (or apple cider vinegar), salt and pepper are the other primary seasonings used here.
- Beets: Fresh beets provide natural sweetness, color, and nutrition. Peel and shred or finely chop for faster cooking.
- Garnish: Sour cream or Greek yogurt is traditionally served with borscht and stirred in to lend creaminess and a pleasant tang.
- Other vegetables: Onion, cabbage, carrots, potatoes, olive oil, and vegetable stock complete the recipe.
How to make beet soup — step by step
Step 1: Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes soft and translucent, about 5 minutes.
Step 2: Add the vegetables and stock
Pour in the vegetable stock and bring it to a boil. Add shredded beets, shredded cabbage, and shredded carrots. Return to a boil, then reduce heat to a simmer. Cover and simmer for about 15 minutes, or until the vegetables begin to soften.
Step 3: Add the potatoes
Add the diced potatoes to the pot, cover, and continue to simmer for another 10–15 minutes until the potatoes are tender.
Step 4: Finish and serve
Remove the soup from heat and stir in fresh chopped dill and lemon juice. Season with salt and pepper to taste. Ladle the borscht into bowls and top each serving with a spoonful of sour cream or Greek yogurt and an extra sprinkle of dill if desired.
Variations and notes
Borscht has countless regional and personal variations. Some versions include beef, bones, or sausage for a meatier flavor. Others add beans, tomatoes, or different root vegetables depending on local ingredients and family traditions. This particular recipe is a vegetarian take that highlights the natural sweetness of beets balanced by lemon and fresh dill.
One practical tip: using a food processor to shred beets, carrots, and cabbage speeds up prep time and helps the vegetables cook evenly. If you don’t have a food processor, chop the vegetables as finely as possible for the best texture and quickest cooking time.
Frequently asked questions
Is beet soup vegetarian?
This version is vegetarian and fully satisfying without meat. Traditional borscht recipes sometimes include beef, ribs or sausage, but a meatless borscht is common and delicious.
Is beet soup tart or sweet?
Beets add natural sweetness to the soup. To balance that sweetness, finishing the soup with a touch of lemon juice or apple cider vinegar adds the tart note that makes the flavors bright and well-rounded.
Are beets healthy?
Beets are low in calories and rich in vitamins, minerals, antioxidants, and fiber. They make a nutritious base for a hearty soup and contribute to the dish’s appealing color and flavor.
Do I need special equipment?
A food processor is handy for shredding beets and carrots quickly, but it’s not essential. Finely chopping the vegetables by hand will work; cooking times may be slightly longer.
Recipe
Borscht — Ukrainian Beet Soup
This vegetarian borscht is hearty, nutritious, and easy to prepare. Serves 6–8.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 6 cups vegetable stock
- 1 lb beets, peeled and shredded
- 2 cups shredded cabbage
- 3 carrots, peeled and shredded
- 2 potatoes, peeled and diced
- 3 tbsp fresh dill, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
- Sour cream or Greek yogurt, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic and cook until the onion is translucent, about 5 minutes.
- Pour in the vegetable stock and bring to a boil.
- Add the shredded beets, cabbage, and carrots. Return to a boil, then reduce heat and simmer for 15 minutes, covered, until the vegetables start to soften.
- Add the diced potatoes, cover, and simmer an additional 10–15 minutes until the potatoes are tender.
- Remove from heat and stir in the lemon juice and chopped dill. Season with salt and pepper to taste.
- Serve hot with a dollop of sour cream or Greek yogurt and extra fresh dill, if desired.
Notes
The nutrition values listed in many recipe summaries typically exclude optional garnishes like sour cream or yogurt. Adding a tablespoon of sour cream or yogurt per serving will increase the calorie and fat content slightly.
