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Polish Beet Soup (Borscht)

Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 as a side (6 cups)

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.

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

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.

Notes

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.