Borscht is a beet-based soup that I grew up eating throughout the year, but especially on Ukrainian Christmas Eve. This Homemade Borscht Recipe is the easiest and quickest ever - ready in under 15 minutes!
Recipe by Christine Pittman on October 18, 2018
Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Rating
5 stars ( reviews)
Keywords
beets, soup, Borscht
Ingredients
4 cups low-sodium vegetable or chicken broth
2 Tbsp. cooking oil
1 medium potato, peeled and finely chopped
1 cup carrot matchsticks
1 small onion, chopped
½ tsp. salt
¼ tsp. coarse black pepper
1/2 cup fresh dill, chopped, divided
1 cup frozen green peas, thawed
1 cup frozen cut green beans, thawed
2 (15 oz.) cans “original cut” beets
2 tsp. white vinegar
6 Tbsp. whipping cream or sour cream to serve
Categories
Entree
Cuisine
Ukrainian
Steps
Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.
Meanwhile, heat the oil in a large pot or Dutch oven over medium heat. Add the potato. Increase the heat to medium-high. Stir and then cover the pot.
Roughly chop the carrot matchsticks. Add them to the pot along with the onion. Stir and cover.
When the broth is done heating, add it to the pot along with the salt and pepper. Stir well.
Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.
Add half of the dill to the pot of soup.
Put a colander over a bowl and pour in the cans of beets to drain them. Set the liquid aside and do not discard it because you’ll need it soon.
Put the drained beets into a food processor and process until they’re in small pieces.
When the potatoes in the pot are fork-tender, add the vinegar and stir. Then add the processed beets, the reserved beet liquid, the peas, and the beans. Heat on high until simmering.
Stir in the remaining dill. Taste and add more vinegar and black pepper if needed.
Ladle into bowls and serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.
Nutitrion
Calories: 297 calories
Carbohydrates: 48.2 g
Protein: 11.1 g
Fat: 7.8 g
Saturated Fat: 3.8 g
Trans Fat: 0 g
Cholesterol: 19 mg
Sodium: 1002.5 mg
Sugar: 6.2 g
Reviews
Dawn s on 2021-12-26 (5 stars): I have made this recipe several times for a friend of mine who grew up in Poland. He loves this recipe. Using pickled canned beets makes the borscht slightly sweet. Because of this sweet, slightly tart note, he states it’s better than his Polish mom’s (sorry Mom).
Peggy on 2022-02-17 (5 stars): Very tasty soup. Used fresh chicken stock, green beans and beets, but otherwise followed the recipe. I cook dinner for my mother who is in her 90's and she commented several times on how delicious it was. Many thanks!
Jill on 2025-01-11 (5 stars): Really quick and tasty as all get up. Made it tonite before bed. Lunch will be spectacular l ar
Kristina on 2025-06-16 (5 stars): Love it! But it took me a good 2 hours to make lol. Definitely took more than 10 mins prepping…. Then again, I’m a beginner cook.
Jamie on 2025-09-02 (5 stars): It tastes amazing, really nice recipe! I used beets from my own garden and if someone else has that going for them I can recommend adding in some of the leaves/stems (finely cut) at the end while simmering the soup.
