Borscht is a Polish soup made from beets (among other things) that can be served warm or cold. I was inspired to make this recipe after my stay at an inn where the chef at the time was from Poland and had beet soup on the menu that Dean and I both loved.
So here is my simplified version – a base of aromatics spiked with smoky paprika and tomato paste acts as the flavor base for the soup. Chunks of potatoes, carrots, and chopped beets get boiled until the soup turns a deep violet red and the potatoes and carrots are tender and creamy. Vinegar gets stirred in at the end to give it a classic tangy punch and to preserve the color of the beets. The toppings are essential – sour cream adds richness and creaminess and herbs add freshness and greenery. Enjoy!
P.S. If you don’t like beets, this soup is not for you!
Ingredient highlight
Beets! Are a really great source of folic acid, fiber, and potassium. The deep purple color comes from an antioxidant called betacyanin, which is what gives beets most of their health benefits – supporting the liver, reducing inflammation, and improving circulation.
In Chinese medicine, beets are believed to nourish, build, and move blood, help with circulation, and support the liver.
Servings 6 as a side (6 cups)
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 2 tbsp olive oil
- ½ red or yellow onion, finely chopped (or use one bell pepper)
- 2 stalks celery, finely chopped
- 3-4 cloves garlic, smashed
- 1 ¼ tsp kosher salt, divided
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 4 cups water
- 3 medium yellow potatoes (about 10-12 oz), peeled, cut into ½- 1-inch chunks*
- 3 medium beets (about 10-12 oz), peeled and cut into ½-inch cubes/pieces*
- 2 carrots (about 4-6 oz), cut into ½-1-inch chunks
- 1 tbsp apple cider vinegar
- Sour cream, for topping (or use plain yogurt or mayonnaise/aioli)
- Dill or parsley, for topping
- *You don’t have to peel these if you don’t mind the skins in the soup. Just be sure to clean them well!
- Note: ~ this soup tastes better the next day, so it’s great to make ahead. Plus the color of everything becomes more intense as it sits.
- Make it a meal! ~ Serve it with a good polish (or any kind) sausage on the side or sliced on top. You can pan-fry them in the same pot before making the soup. You could also add a can of beans to the soup, but you may need to add more liquid/salt to make up for it.
Instructions
- In a medium-large pot or dutch oven, warm the oil over medium heat. Stir in the onion, celery, garlic and ½ teaspoon salt. Cook for 5 minutes, stirring occasionally or until very soft.
- Stir in the tomato paste and paprika and cook for another 1-2 minutes, stirring often, to caramelize the tomato paste.
- Stir in the water, potatoes, beets, carrots, and remaining ¾ teaspoon salt. Bring to a boil over high heat, then reduce the heat to medium-low to maintain a rapid simmer for 15-20 minutes or until the potatoes are easily pierced with a fork, stirring halfway.
- Turn off the heat and stir in the vinegar. Let it cool off for a few minutes. Serve topped with sour cream, herbs, and pepper.
Items you can prep ahead (optional)
- Finely chop ½ onion
- Finely chop 2 stalks celery
- Smash 3-4 cloves garlic
- Peel and cut 3 medium yellow potatoes into ½- 1-inch chunks
- Peel and cut 3 medium beets into ½-inch cubes/pieces
- Cut 2 carrots into ½-1-inch chunks
- Make the soup
Substitutions:
- To make vegan, use vegan sour cream or yogurt.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Warm the soup on the stove or in the microwave until warmed through. Top with sour cream, herbs, and pepper.
- Serve topped with sliced/cooked sausage or a chopped boiled egg.
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