Borscht
Borscht is a traditional Eastern European soup made with beetroot and known for its beautiful ruby-red color. This healthy, vibrant soup is surprisingly delicious. You can make the soup chunky with pieces of vegetables or blend it until smooth.
You can use either fresh beetroot or pre-cooked beetroot for this recipe. I prefer pre-cooked beetroot when I want to make the soup quickly. It is already peeled and cooked, so it takes less prep and less time on the stove.
This easy borscht recipe differs from traditional chunky versions. I use pre-cooked beetroot, potato, onion, garlic, and beef stock to make a smooth and creamy beetroot soup without spending hours in the kitchen.
Why use pre-cooked beetroot?
Pre-cooked beetroot is useful when you want to make Borscht without the extra preparation that comes with fresh beetroot. Vacuum-packed cooked beetroot is usually already peeled and ready to use, so you can simply cut it into pieces and add it to the pot.
Fresh beetroot has a stronger earthy flavor and needs to be peeled, chopped, and cooked until tender. Pre-cooked beetroot has a milder flavor and gives the soup a lovely deep red color.
In this recipe, the potato helps thicken the soup, while the onion and garlic add a little sweetness. Beef stock adds a deeper savory flavor, though you can also use chicken or vegetable stock. Add heavy cream at the end to make the soup richer and smoother.
What does Borscht taste like?
Borscht has a subtle sweetness, its also naturally earthy with a pronounced beetroot flavour. Traditional Borscht often balances sweet and sour flavors, and recipes can include vinegar, lemon juice, or other acidic ingredients.
This version is milder and creamier, letting the beetroot flavor stand out. If you enjoy a little more acidity, you can add a small splash of vinegar or lemon juice just before serving.
Can you make Borscht with fresh beetroot?
Yes. Fresh beetroot works very well in Borscht, but it takes longer to prepare. Peel the beetroot and cut it into small pieces before adding it to the pot. Fresh beetroot needs time to become completely tender before you can blend the soup.
The flavor will also be slightly different. Fresh beetroot tends to have a stronger earthy flavor, while pre-cooked beetroot gives you a milder and quicker version of the soup.
Ingredients
Beetroot, Beef Stock Cube, Potato, Onion, Garlic Cloves, Heavy Cream.
Pre-cooked beetroot reduces cooking time by 15 minutes, it is already peeled, and lasts longer in storage. It creates a smoother soup with a mild sweet-corn flavor and consistent taste, along with a rich ruby-red color. Fresh beetroot has an earthier taste, takes longer to cook, and requires peeling and chopping, which can lead to more earthier flavours.
Potato is included to thicken the soup, while caramelized onions and garlic add sweetness. Beef stock enhances the flavor, although chicken or vegetable stock can also be used. Heavy cream contributes to the soup’s richness.
Instructions
Start by cubing the beetroots into one-inch blocks, peeling the potatoes, and also cutting them into one-inch cubes. Then, roughly chop the garlic and onion.
Prepare a large pot and preheat it to medium-low heat. Add olive oil, garlic, and onion, cooking for 3-4 minutes until onions begin to brown. Then, add potato, beetroot, and a beef stock cube. Pour in just enough water to cover the vegetables slightly, as the natural juices will contribute to the creamy texture.
Reduce heat to low and simmer for 20-30 minutes with the lid on. The vegetables are ready when a fork easily pierces the potato.
After cooking the vegetables, transfer them to a stainless steel pot or deep glass bowl to blend with an immersion blender, allowing the glass bowl to cool for 15 minutes.
Once blended, add heavy cream and adjust the salt to taste. Your borscht is ready! Enjoy with hard bread or as a side to a main dish.
What to serve Borsht with?
The traditional Borsht is served with sour cream as a topping for the soup, adding richness and enhancing the creaminess of the soup. Borsht also pairs well with dry bread, toast, or a grilled sandwich, adding volume and extra texture to the hearty soup. This delicious beet soup can be a side for the main dish, such as grilled sausage, beef, or vegetables.
Frequently Asked Questions About Borscht
Why is borscht red?
Borscht gets its deep red or ruby colour from beetroot. The amount and type of beetroot used can affect how bright the finished soup looks.
Can I add lemon juice to borscht?
Yes. A small amount of lemon juice can add freshness and balance the natural sweetness of the beetroot. Add it gradually at the end of cooking so you can adjust the flavour to your preference.
Can I add vinegar to borscht?
Yes. Vinegar is used in some borscht recipes to add acidity and balance the sweetness of the beetroot. A small splash is usually enough.
Why is my borscht too sweet?
Beetroot naturally has a sweet flavour, and some pre-cooked beetroot can be sweeter than fresh beetroot. If the soup tastes too sweet, a small amount of lemon juice or vinegar can help balance it.
Can I make borscht in advance?
Yes. Borscht is a good make-ahead soup. Preparing it a day before serving allows the flavours to develop and makes it easy to warm up when needed.
Why is my borscht too thick?
Blended borscht can become quite thick because of the potato. Stir in a little warm water or stock until it reaches the consistency you prefer.
Why is my borscht too thin?
If your borscht is too thin, allow it to simmer uncovered for a few minutes to reduce some of the liquid. You can also blend in more cooked potato if you want a thicker soup.
Can I use chicken stock instead of beef stock in borscht?
Yes. Chicken stock works well if you want a lighter flavour. Vegetable stock is another option if you prefer not to use meat stock.
Can I use a regular blender instead of an immersion blender?
Yes. If using a regular blender, blend the soup in small batches and take care when working with hot liquid. Do not overfill the blender.
Can I make borscht in a slow cooker?
Yes. Borscht can be adapted for a slow cooker, although this particular recipe is designed to be quick and uses pre-cooked beetroot, so cooking it on the stove is generally faster.
Can I add carrots to borscht?
Yes. Carrots are commonly used in many versions of borscht and add sweetness and texture. They can be cooked with the potato and beetroot.
Can I add dill to borscht?
Yes. Fresh dill is a popular addition to borscht and works particularly well with beetroot and sour cream. Add it just before serving for the freshest flavour.
How to store and reheat Borsht?
Storing borscht is easy, and it often tastes better the next day as flavors meld. First, cool the soup to room temperature, then transfer it to an airtight container. It can be kept in the fridge for four to five days or in the freezer for up to three months, preferably in portions for easy access.
This easy borscht recipe is a smooth and creamy beetroot soup made with pre-cooked beetroot, potato, onion, garlic and beef stock.
Ingredients
- 250 g Cooked Beetroot – cubed
- 2 Medium potatoes – cubed
- 1 Small onion – sliced
- 4 Garlic cloves – minced
- 1 Beef – vegetable stock cube
Liquids
- 2 Tbsp Heavy cream
- 2½ cup Water
- 2 Tbsp Olive oil
Instructions
- Preparing the ingredients: Peel and cubing the potatoes, and roughly cut the garlic and onion. The beetroot in this recipe uses cooked, or ready-to-eat beetroot, and it only requires being cubed, rinse and cut the beetroot into cube-like sizes
- Sauté the onion and garlic: Prepare a pot that is large enough to fit all the vegetables. Preheat the pot on medium-low heat. Drizzle the olive oil, add the garlic and onion, and sauté the aromatics for three to four minutes while stirring occasionally.
- Add the potato and beetroot: Add the potato, beetroot, and beef stock cube to the pot. The beef stock already contains salt, so add salt according to your taste. Add water just above the level of the vegetables.
- Simmer the vegetables: Adjust the temperature to low and simmer for twenty-five to thirty minutes with the lid closed. Poke a potato to check if it goes through without resistance, it is cooked.
- Immersion blend the soup: Use a handheld immersion blender to purée the soup either in a stainless steel pot or in a deep glass bowl. If you are using the glass bowl, cool down the soup for about fifteen minutes before blending. Once the soup has combined, add the heavy cream and blend to mix the ingredients. Enjoy the creamy and delicious borscht as a side, appetizer, or with hard bread.
Nutrition
Calories: 24kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 48mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg
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