Beetroot Soup (Borscht)
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7 Ingredients
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50 min total
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Serves 4
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Easy
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Ukrainian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A simple, warming Ukrainian-style borscht of beetroot and potato simmered into a ruby soup with cannellini beans and a scattering of fresh dill.
Borscht is Ukraine's best-known soup: ruby-red, faintly sweet from the beetroot and properly filling thanks to potatoes and beans. This is a pared-back version that comes together in one pot and finishes with a generous scattering of fresh dill. A swirl of soured cream on top is what really makes it sing.
Jump to recipe
Prep 15 min
Cook 35 min
Total 50 min
Easy
Scale:
- 3 Beetroot
- 4 tbs Olive Oil
- 1 Chicken Stock Cube
- 6 cups Water
- 3 Potatoes
- 1 can Cannellini Beans
- Garnish Dill
Nutrition (per serving)
355
kcal
11g
Protein
47g
Carbs
14g
Fat
Estimated per serving. How we calculate this.
Tags:
Soup
Preparation
- Chop the beetroot, add the water and stock cube, and cook for 15 minutes.
- Add the potatoes and remaining vegetables and boil until soft.
- Stir in the beans and cook for a final 5 minutes.
- Serve straight from the pot, garnished with dill.
Tips from the ZestyPlate Kitchen
- Give the beetroot enough time to turn fully tender; that is where the soup gets its sweetness, depth and colour.
- Tip the beans in towards the end so they warm through without collapsing into mush.
- Soured cream and plenty of fresh dill are not optional here; they are what makes it taste like borscht.
- A splash of vinegar or lemon juice right at the end lifts the earthy sweetness and sharpens the whole bowl.
Frequently Asked Questions
Both are traditional. It is hearty and warming in winter, while a chilled bowl is wonderfully refreshing in summer.
Stir in a little acidity, vinegar or lemon, towards the end of cooking. It helps hold that vivid ruby red rather than letting it dull.
Many cooks add cabbage, carrot or beef. As written, the potatoes and beans already make it filling enough to stand as a meal.
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