Borscht Recipe
A hearty beet borscht with tender potatoes, carrots and a savory tomato-beef broth, finished with fresh dill and a splash of vinegar.
Packaged beef broth can vary by brand and formulation. Check the label for wheat, milk, soy or other allergens if relevant to you.
WHY IT WORKS
Why This Recipe Works
01
Build a Savory Base
Softening the onion and carrot, then briefly cooking the tomato paste, gives the broth more depth before the beets and potatoes are added.
02
Keep the Simmer Gentle
A steady, gentle simmer cooks the beets and potatoes evenly without breaking the potatoes down or reducing the broth too aggressively.
03
Balance It at the End
Red wine vinegar and a small amount of sugar are added near the end so you can balance the earthy sweetness of the beets without dulling the finished soup.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the olive oil in a large Dutch oven or soup pot over medium heat.
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Add the onion and carrots and cook for about 6 to 8 minutes, stirring occasionally, until softened. Add the garlic and tomato paste and cook for 1 minute, stirring constantly.
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Add the beets, potatoes, diced tomatoes, beef broth, bay leaf, salt and black pepper. Bring to a boil, then reduce the heat to a gentle simmer. Partially cover and cook for about 30 minutes, stirring occasionally, until the beets and potatoes are tender.
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Remove the bay leaf. Stir in the red wine vinegar and sugar and simmer uncovered for 5 minutes.
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Stir in the chopped dill. Taste and adjust the salt, pepper, vinegar or sugar if needed, then ladle into bowls and finish with a little extra dill.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Borscht can be made a day ahead. Cool it promptly, cover and refrigerate, then reheat thoroughly on the stovetop. The flavor often develops further after an overnight rest.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegetarian
Change the following ingredient:
Replace6 US cups low-sodium beef broth
With6 US cups low-sodium vegetable broth
Replace1.4 litres (L) low-sodium beef stock
With1.4 litres (L) low-sodium vegetable stock
Use the same quantity of vegetable broth or stock.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use fresh red beets and cut them into evenly sized pieces so they soften at the same rate. Low-sodium beef broth gives this version a savory base without adding pieces of meat, while fresh dill and vinegar keep the finished soup bright.
Useful Substitutions
Vegetable broth can replace the beef broth in the same quantity for an easily made vegetarian version. White wine vinegar or fresh lemon juice can replace the red wine vinegar; russet potatoes also work, although they may break down a little more during simmering.
INGREDIENT QUALITY
Quality Note
Cut the beets and potatoes into evenly sized pieces and keep the soup at a gentle simmer so the vegetables cook through without the potatoes breaking down. Add the vinegar near the end, then taste and adjust the sweet-sour balance.
SPEND LESS
Cost-Saving Tip
Whole loose beets, carrots and potatoes are often better value than pre-cut vegetables. Buy only the amount you need, or use any extra beet greens separately as you would other leafy greens.
COOKING TIPS
Tips
Cut the Vegetables Evenly
Keep the beet and potato pieces close to the same size so they become tender at roughly the same time.
Keep the Simmer Gentle
Once the broth comes to a boil, reduce it to a gentle simmer. A hard boil can break up the potatoes and reduce the liquid too quickly.
Add the Vinegar Late
Stir the vinegar in near the end of cooking, then taste before adding more. The aim is a clean, lightly tangy finish rather than a sharply sour soup.
Let the Flavor Settle
Borscht is especially good after a short rest, and the flavor develops further after chilling overnight and reheating gently.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the borscht promptly, refrigerate it in covered containers within 2 hours and use it within 3 to 4 days.
Freezing
Freeze cooled borscht in airtight containers, leaving a little room for expansion. Use within about 3 months for best quality; the potatoes may soften slightly after thawing.
Reheat on the Stovetop
Warm the borscht in a saucepan over medium heat, stirring occasionally, and bring it to a boil before serving. Add a small splash of broth or water if it has thickened.
Reheat in the Microwave
Heat individual portions in a microwave-safe bowl, covered loosely, in short intervals. Stir between intervals and reheat to 165°F throughout.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Borscht FAQs
What is this borscht made with?
This version is a beet-forward soup with potatoes, carrots, onion, tomato, beef broth, dill and a little vinegar. It is hearty from the root vegetables and potatoes without needing pieces of meat.
Does borscht have to contain meat?
No. This recipe uses beef broth for a savory base but no pieces of meat. Vegetable broth can replace it directly if you want to make the same recipe vegetarian.
Why is vinegar added to borscht?
A small amount of vinegar balances the natural sweetness of the beets and tomatoes and gives the finished soup a brighter flavor. Add it near the end so you can adjust the balance after the vegetables are tender.
Can I make borscht ahead of time?
Yes. Borscht keeps well in the refrigerator and the flavor often develops further overnight. Cool it promptly, cover it and refrigerate for up to 3 to 4 days.
Can I use canned beets instead of fresh?
Fresh beets give the best texture for this method. Canned beets are already tender, so if you use them, drain and dice them and add them only for the final 10 minutes of simmering; the soup will be slightly different in flavor and texture.
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