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    Home » Recipes » Soups

    Simple Beet Soup Recipe (Red Borsch)

    Jun 13, 2021 · Modified: Jan 8, 2025 by Munchkin Time · This post may contain affiliate links · 4 Comments

    221 shares
    Jump to Recipe Print Recipe

    Simple Beet Soup Recipe - This comforting and warming easy beet soup is made with ruby red beets, potatoes, cabbage, and chicken broth. Made in 1 pot and ready in under 40 minutes!

    When YOU make this Easy Beet and Potato Soup Recipe, tag us on Instagram @MunchkinTimeBlog, we would love to see your creation!

    Simple Beet Soup Recipe

    This Simple Beet Soup Recipe is similar to traditional Russian borscht but is made without meat (I like it without meat). Still so flavorful and comforting, you can enjoy this beet soup for dinner, lunch, or as a healthy meal prep option!

    This easy beet soup is the perfect clean-out-your-fridge recipe. All you need are beets, broth, and vegetables. Use what you have at home, toss in leftover shredded chicken or ground beef, and any herbs you have lying around. Either way, the soup will still be flavorful, earthy, and filling.

    I packed this beet soup recipe with fresh vegetables and some homemade chicken broth. When served warm, it’s so comforting and will warm up your entire body. Enjoy a bowl with a dollop of sour cream or Greek yogurt on top and slices of fresh no knead bread on the side or Bacon Grilled Cheese Sandwich with Caramelized Onions. 

    Ingredients in beet soup

    Ingredients in beet soup

    Other than beets, this vegetable-forward soup is flavored with fresh veggies and herbs, tomato paste, and chicken broth to make it extra warm and comforting. Try making your own homemade chicken broth for the best flavors! Here’s what you need:

    • Beets
    • Carrots
    • Onion
    • Potatoes
    • Green cabbage
    • Instant Pot chicken bone broth, or store bought
    • Tomato paste
    • Dill or Parsley

    How to make beet and potato soupadd the beets and carrots.

    How to make beet and potato soup

    Step 1: Saute the onion in a large soup pot with oil. After a few minutes, add the beets and carrots.

    How to make beet and potato soup

    Step 2: Stir in the tomato paste and chicken broth. Bring it up to a boil before adding the potatoes.

    cabbage and greens like dill

    Step 3: When the potatoes are beginning to soften, add the cabbage and dill. Taste and season with more salt and pepper if needed, then serve.

    Beet Soup

    Tips and Substitutions

    • For a little sweetness, add in 1 tablespoon of sugar. It gives the soup a nice balance!
    • To make it vegetarian, replace the chicken broth with vegetable broth.
    • Use gloves to peel the beets. Otherwise, your hands will be stained!
    • If you prefer savory soup, saute 2 or 3 cloves of minced garlic along with the onions.
    • To make it even heartier, use my homemade beef broth instead of chicken broth.
    • Top the soup with a dollop of sour cream or Greek yogurt, fresh dill, or parsley.

    Recipe FAQs

    What is borscht?

    Borscht is a traditional Eastern European soup, typically made with beets as the primary ingredient, giving it a vibrant red color. It's often served hot or cold and can include a variety of vegetables, meats, and sometimes even beans.

    What to serve with beet soup?

    If you’re serving a crowd, include a few side dishes next to this beet cabbage soup. I like to include homemade no knead bread, or Grilled Cheese Sandwich with Bacon  and Cucumber Tomato Salad to round out the flavors. On cold evenings, serve the soup on the side of my Stuffed Peppers, Roast Beef Sandwiches, or Russian piroshki with braised cabbage to warm you up.

    Do I need to peel beets before cooking?

    Peeling the beets before cooking is essential. By doing so, you'll enhance the flavor and texture, allowing the beets’ natural sweetness and vibrant color to truly stand out in your dish. Don't skip it for the best results!

    Can I make borscht vegetarian?

    Absolutely! You can create a delicious vegetarian borscht by using vegetable broth instead of meat broth. Just make sure to adjust the seasoning accordingly.

    Can I freeze borscht?

    Yes, borscht can be frozen for up to 3 months. It’s best to cool it completely and use an airtight container to prevent freezer burn. However, be aware that the texture of some vegetables may change after thawing.

    simple beet soup

    Storing, freezing, and reheating

    To store, keep the leftover cooked and cooled soup in an airtight container in the fridge for up to 4 days.

    To freeze, add the cooled soup to a freezer-safe container or bag and freeze for up to 4 months. Leave it in the fridge to thaw or heat it right from frozen.

    To reheat, add the leftovers to a pot on the stove over medium heat until warmed through. Alternatively, heat it in the microwave for 1 to 2 minutes, stirring after every minute.

    More comforting soup recipes

    • Kale Sausage Soup
    • Chicken Meatball Soup
    • Instant Pot Beef Barley Soup
    • Split Pea Soup

    When YOU make this Borscht Soup please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!

    If you tried this Borscht recipe or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below. Thanks for visiting!

    Thank YOU for YOUR Comment, Share & Recipe Review!

    📖 Recipe

    What to serve with beet soup

    Borscht Soup

    Love Keil
    Borscht Soup Recipe – This comforting and warming easy beet soup is made with ruby red beets, potatoes, cabbage, and chicken broth. Made in 1 pot and ready in under 30 minutes!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course 30 Min Meal, Soup
    Cuisine Russian
    Servings 10 servings
    Calories 114 kcal

    Equipment

    • Pot

    Ingredients
      

    • 4 tablespoons olive oil
    • 1 large onion peeled & chopped (I love using chopper for this)
    • 4 medium beets peeled & chopped
    • 1 medium carrot peeled & chopped
    • 2 tablespoons tomato paste
    • 10-12 cups chicken broth homemade
    • 1 tablespoon sea salt more or less, or to taste
    • ¼ teaspoon black pepper or to taste
    • 3 medium potatoes peeled & chopped
    • ½ head green cabbage chopped
    • ¼ cup dill finely chopped

    Instructions
     

    • Using a soup pot, heat 4 tablespoons of olive oil over medium heat. Add onion and saute on medium/high heat for 5 minutes or until golden color, stirring few times. Next add beets and carrots and saute for 5 minutes, stirring few times.
      add the beets and carrots.
    • After, stir in tomato paste. Then pour in chicken broth. Season with salt and pepper and bring it to a boil. Add potatoes, bring it to a gentle simmer and cook for 10-15 minutes or until potatoes are soft.
      How to make beet and potato soup
    • Finally add green cabbage and parley, stir and simmer for 5 more minutes. If needed season more with salt and pepper (feel free to add your favorite soup seasonings like vegeta). Remove from the heat. Serve with sourdough bread and sour cream. Enjoy!
      cabbage and greens like dill

    Notes

    • Press in one clove of garlic when serving. 
    • Where’s the meat? To make this recipe closer to traditional borscht, add in a splash of lemon juice and any meat you like (the recipe works with chicken, pork, and beef). It’s a great excuse to use up leftover Juicy Roasted Chicken, cubed beef, or easy braised pork shoulder!
    • Or what I like to do, is saute smoked kielbasa sausage and add it to the soup when serving it to my man!

    Nutrition

    Calories: 114kcalCarbohydrates: 13gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 952mgPotassium: 569mgFiber: 4gSugar: 7gVitamin A: 1231IUVitamin C: 40mgCalcium: 52mgIron: 1mg
    Tried this recipe?Let us know how it was!
    quote of the day

     

    Happy Cooking!

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      Creamy Tomato Bisque Soup Recipe 
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      Easy Stew Chicken Recipe with Zucchini
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      Creamy Roasted Butternut Squash Soup

    Reader Interactions

    Comments

      5 from 2 votes

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      Recipe Rating




    1. Anita

      September 22, 2024 at 6:38 pm

      5 stars
      This was such a good soup! It is in my favourite recipe folder for a repeat! I like savoury so I added garlic 4 cloves and a dollop of horseradish and a teaspoon of sugar and 2 tbs of fresh lemon juice. I also used my processor to chop all the vegetables. Thank you for sharing!

      Reply
      • Munchkin Time

        September 27, 2024 at 6:19 am

        That sounds incredible Anita! Thank you for sharing your feedback!

        Reply
    2. Anthony

      July 27, 2021 at 12:53 am

      5 stars
      Beautiful. I like the texture you get from cubing all the veggies!

      Reply
      • Munchkin Time

        July 29, 2021 at 10:33 am

        Thank you!

        Reply

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    Love Keil from munchkintime.com

    Love Keil is a food photographer, blogger and a recipe developer. She is passionate about creating delicious homemade meals for her family.

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