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In this blog post, I will share a simple borscht recipe that is perfect for the master chef or beginner cook alike.
Borscht is one of the most well known soups in the Eastern European cuisine. This beloved soup has a bright deep red color, and it is traditionally made with beets and other vegetables.
This comforting soup is both hearty and nutritious. Whether you are looking for a warming dish during the chilly days or a refreshing summer soup, borscht is a very versatile dish with many different variations, regardless of your dietary preferences.
This delicious soup has been a staple in my family as long as I can remember. It was served in different variations depending on the season, occasion and availability of ingredients. In the cold winter, it was simmered slowly on the stove—filling the kitchen with the earthy aroma of beets, cabbage, and garlic.
This simple borscht recipe, passed down with love, is made with fresh organic ingredients and finished with a generous handful of dill. Vibrant, nourishing, and deeply comforting—it’s a timeless bowl of warmth you’ll return to again and again.
Why You Will Love This Borscht Recipe
This incredible soup is very nutrient rich, and healthy with a multitude of essential vitamins, and antioxidants. It made with vegetables such as beets, carrots, potatoes, cabbage, tomatoes, onions, that you may already have in your pantry.
It is also very budget friendly using the simplest organic ingredients that are very affordable. Not only that, it is also vegetarian friendly, but if you like you can add meat (chicken, beef, or pork) for a complete meal.
This recipe brings out the natural sweetness of beets and carrots, balanced by lemon and layered with potatoes, cabbage, garlic, and herbs. It’s fresh, cozy, and even better the next day.
Simple Borscht Recipe
Ingredients (All Organic)
- 2 medium-size beets, peeled and grated
- 1 large carrot, peeled and grated
- 1 tbsp extra virgin olive oil
- 1 tomato, diced
- 2 tbsp water
- Juice of ½ lemon
- 8 cups water, vegetable broth, or bone broth
- 5 medium-size potatoes, diced
- ½ head of cabbage, shredded
- 1 small onion, diced
- 1 tsp extra virgin olive oil
- 3–4 bay leaves
- 2–3 garlic cloves, halved
- Salt and pepper (use discount code HOLISTIKQUEEN to save 10% on your order) to taste
- Fresh dill, chopped (plus extra for garnish)
Directions
- In a large soup pot, heat 1 tbsp olive oil over medium-high heat. Add the grated beets, grated carrot, and diced tomato. Sauté for 2–3 minutes.
- Stir in 2 tbsp water and the juice of ½ lemon. Cover, reduce heat to low, and simmer for 20 minutes to soften and deepen the flavor.
- Meanwhile, boil 8 cups water or warm broth. After 20 minutes, pour the hot liquid into the pot.
- Bring to a gentle boil, then season with salt and pepper to taste.
- Add the diced potatoes and shredded cabbage. Simmer for 10 minutes, or until potatoes begin to soften.
- In a small skillet, heat 1 tsp olive oil and sauté the diced onion until golden and fragrant.
- Add the sautéed onion to the soup and stir well.
- Add the bay leaves, halved garlic cloves, and a generous handful of chopped fresh dill. Simmer for another 5–10 minutes.
- Taste and adjust salt, pepper, or lemon juice as needed. Remove from heat and let it sit for a few minutes before serving.
To Serve
Ladle into bowls and finish with:
- A generous spoonful of organic sour cream or dairy free yogurt
- A handful of fresh dill
- A sprinkle of freshly ground black pepper
Serve with crusty bread or rye for a hearty, satisfying meal.
Borscht Variations
Over the years, I’ve enjoyed many versions of this timeless soup:
- Hearty Meat Borscht – With chicken, beef bones or pork ribs, simmered for hours
- Green Borscht – Made with sorrel and fresh herbs in spring
- Chilled Borscht (Holodnik) – Served cold with kefir, cucumbers, and eggs
- Bean Borscht – Extra protein from kidney or white beans
Each variation brings its own memories, textures, and traditions to the table.
Storage Tips
- Refrigerator: Store in a sealed container for up to 1 week.
- Freezer: Borscht freezes beautifully (just skip the dill and sour cream until serving).
Tools & Equipment Used
To make this borscht recipe smooth and enjoyable, here’s what you’ll need in your kitchen:
- Large soup pot (at least 4–6 qt capacity) (use discount code HOLISTIKQUEEN to save 20% on your purchase)
- Small skillet (for sautéing onions) (use discount code HOLISTIKQUEEN to save 20% on your purchase)
- Cutting board
- Chef’s knife
- Vegetable peeler
- Box grater or food processor with grating attachment
- Measuring spoons
- Bowls
- Juicer
- Ladle
- Wooden spoon or spatula for stirring
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Final Thoughts: Simple Borscht Recipe
Whether you’re revisiting a childhood classic or making borscht for the first time, this version is simple, soul-warming, and deeply nourishing. And with that final touch of fresh dill, it tastes just like home.
What’s your favorite way to enjoy borscht? Drop your variations or memories in the comments—I’d love to hear them!
