25+ Hearty Borscht Soup Recipes for Comforting Meals

Borscht, a vibrant and hearty beet soup, is a beloved dish in many cultures, especially in Eastern Europe.

Whether served hot or cold, this nutrient-packed soup is known for its rich flavor, colorful presentation, and versatility.

Its base of earthy beets is often combined with a variety of vegetables, meats, or even fruits to create diverse variations that can suit any palate.

If you’re a fan of this timeless classic or looking to explore new flavors, you’ll find that there’s no shortage of borscht recipes to try.

In this article, we’ve rounded up over 25 different borscht soup recipes that span traditional, vegetarian, and modern twists on the classic dish.

Whether you’re craving a creamy borscht, a spicy version, or a light summer variation, there’s something here for everyone.

So, grab your beets and get ready to discover the many ways you can enjoy this delightful soup, from cozy winter nights to refreshing summer meals.

25+ Hearty Borscht Soup Recipes for Comforting Meals

Borscht is more than just a soup; it’s a symbol of comfort, culture, and creativity in the kitchen.

With so many variations to choose from, you can enjoy the rich, earthy flavors of this iconic dish in countless ways.

From traditional beet-based recipes to innovative versions with ingredients like sweet potatoes, apples, and even spicy jalapeños, the possibilities are endless.

No matter the season, borscht can be a refreshing, warming, or satisfying dish to share with family and friends.

We hope this collection of 25+ borscht soup recipes inspires you to explore different variations, experiment with new ingredients, and enjoy a bowl of this iconic soup that has stood the test of time.

Whether you stick to the classic or try a modern twist, there’s always room for borscht in your kitchen!

Classic Ukrainian Borscht

This traditional Ukrainian borscht is a rich and hearty beet soup, known for its deep, earthy flavors and vibrant red color. It’s made with a combination of beets, cabbage, and potatoes, simmered in a savory broth, and finished with a dollop of sour cream. Whether enjoyed on a cold winter day or as a part of a festive meal, this borscht is a true comfort food that brings together the flavors of Eastern Europe.

Ingredients:

• 2 medium beets, peeled and grated
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 1/2 head of cabbage, shredded
• 3 medium potatoes, peeled and diced
• 6 cups beef or vegetable broth
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tbsp vinegar
• 1 tbsp sugar
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup fresh dill, chopped
• Sour cream, for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onions and carrots, and sauté until softened, about 5-7 minutes.
2. Add the grated beets and tomato paste to the pot, stirring to combine. Cook for another 5 minutes.
3. Pour in the broth, then add the diced potatoes, cabbage, bay leaf, sugar, vinegar, salt, and pepper. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the vegetables are tender.
4. Remove from heat, discard the bay leaf, and stir in the fresh dill.
5. Serve hot with a generous spoonful of sour cream and a sprinkle of additional dill.

This classic Ukrainian borscht is a balanced and satisfying soup that perfectly blends sweet, tangy, and savory flavors. The beets give it a signature earthy taste, while the cabbage and potatoes add heartiness. It’s a great dish for making ahead, as the flavors intensify after sitting for a day. Pair it with crusty bread for a comforting meal that’s sure to warm you from the inside out.

Vegan Borscht

For those who prefer a plant-based option, this vegan borscht recipe skips the meat and still delivers all the richness and flavor of the traditional dish. It’s packed with vegetables like beets, carrots, and potatoes, and is made even more delicious with a blend of spices, lemon juice, and a creamy vegan sour cream topping. This version proves that borscht can be just as satisfying without animal products, offering a healthy and wholesome alternative.

Ingredients:

• 2 medium beets, peeled and grated
• 1 medium onion, chopped
• 2 medium carrots, grated
• 2 medium potatoes, peeled and diced
• 1/2 head of cabbage, shredded
• 6 cups vegetable broth
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, for garnish
• Vegan sour cream, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and carrots, and sauté for 5 minutes, until softened.
2. Stir in the grated beets and tomato paste, cooking for an additional 5 minutes.
3. Add the vegetable broth, diced potatoes, cabbage, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender.
4. Stir in the lemon juice and adjust seasoning to taste.
5. Serve with a dollop of vegan sour cream and a sprinkle of fresh parsley.

This vegan borscht is a flavorful and nourishing soup that brings out the natural sweetness of the beets, with a tangy finish from the lemon juice. It’s an excellent alternative to the traditional meat-based version, offering all the satisfying comfort without compromising on taste. The combination of fresh ingredients and simple spices makes this recipe a perfect addition to any vegan or vegetarian meal plan.

Beef Borscht

This beef borscht takes the traditional Ukrainian recipe a step further by adding tender beef to the mix, creating a more robust and flavorful broth. The meat enriches the soup, making it a perfect meal for colder days when you crave something hearty and filling. The addition of beets, cabbage, and potatoes still maintains the classic vegetable balance, and the result is a comforting bowl of warmth and depth.

Ingredients:

• 1 lb beef stew meat or short ribs
• 2 medium beets, peeled and grated
• 1 medium onion, chopped
• 2 medium carrots, grated
• 2 medium potatoes, peeled and diced
• 1/2 head of cabbage, shredded
• 6 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh parsley, for garnish
• Sour cream, for serving

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 10 minutes.
2. Add the chopped onions and grated carrots to the pot, and sauté for another 5 minutes.
3. Stir in the grated beets and tomato paste, cooking for an additional 5 minutes.
4. Pour in the beef broth, then add the diced potatoes, cabbage, apple cider vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the beef is tender and the flavors have melded together.
5. Remove the beef, shred it, and return it to the soup. Adjust seasoning as needed.
6. Serve with a dollop of sour cream and fresh parsley.

Beef borscht offers a savory and deeply flavorful twist on the traditional recipe, with the beef adding richness to the broth. The tender pieces of meat, paired with the natural sweetness of the beets and the crunch of cabbage, make this a perfect hearty dish. It’s ideal for family meals or when you’re looking to impress guests with a comforting, authentic dish that brings the tastes of Eastern Europe to your table.

Polish Red Borscht (Barszcz Czerwony)

This Polish red borscht, known as Barszcz Czerwony, is a flavorful and tangy beet soup that’s often served clear, giving it a delicate and refined flavor. Unlike some thicker borschts, this version is lighter, but still packs a punch of deep, earthy beet flavor, and it’s traditionally served with a side of sour cream and uszka (small dumplings). It’s a perfect starter for a festive meal or a light yet satisfying lunch.

Ingredients:

• 3 medium beets, peeled and grated
• 1 onion, peeled and quartered
• 1 carrot, peeled and chopped
• 4 cups vegetable broth
• 1 bay leaf
• 2 tbsp vinegar (or lemon juice for a lighter tang)
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh dill, for garnish
• Sour cream, for serving

Instructions:

1. In a large pot, add the grated beets, onion, carrot, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, until the beets are tender and the flavors have melded together.
2. After the beets have softened, remove the onion and bay leaf from the soup. Puree the mixture using an immersion blender for a smooth, clear broth (or use a regular blender and strain it for a clearer result).
3. Add vinegar, sugar, salt, and pepper to taste, and simmer for another 10 minutes. Adjust seasoning to your preference.
4. Serve hot with a dollop of sour cream and a garnish of fresh dill.

This Polish red borscht is a light yet flavorful dish that highlights the natural sweetness of beets, with a tangy finish from the vinegar. It’s often enjoyed during holidays and festive occasions, where it’s typically served with dumplings or bread. With its vibrant color and refreshing clarity, this soup can be a beautiful and healthful start to any meal, making it a favorite among those who appreciate the art of simple, refined Eastern European cuisine.

Beet and Apple Borscht

This beet and apple borscht is a slightly sweet and tangy variation of the traditional soup, incorporating apples for added freshness and depth. The apples pair beautifully with the earthy beets, and the combination creates a rich, velvety broth that is both comforting and surprising. This version is ideal for those looking for a modern twist on the classic borscht with a touch of natural sweetness.

Ingredients:

• 3 medium beets, peeled and grated
• 2 medium apples, peeled, cored, and grated (use tart apples like Granny Smith)
• 1 onion, chopped
• 2 medium carrots, grated
• 4 cups vegetable or chicken broth
• 1/4 cup apple cider vinegar
• 1 tbsp sugar
• 1 bay leaf
• Salt and pepper to taste
• Fresh thyme, for garnish
• Sour cream, for serving

Instructions:

1. In a large pot, heat some oil over medium heat and sauté the onion and carrots for about 5 minutes, until softened.
2. Add the grated beets and apples, and cook for another 5 minutes to develop the flavors.
3. Pour in the broth, add the bay leaf, vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 30 minutes, until the beets are tender and the apples have softened.
4. Remove the bay leaf and use an immersion blender to purée the soup until smooth, or use a regular blender and strain the mixture for a smooth consistency.
5. Serve hot, garnished with fresh thyme and a spoonful of sour cream.

This beet and apple borscht is a delightful variation that offers a perfect balance of sweetness and tang, thanks to the apples. The smooth, velvety texture combined with the brightness of the vinegar makes for a comforting and refreshing bowl of soup. It’s a unique and creative twist on traditional borscht, ideal for those who love trying new flavor combinations. This soup is also great for entertaining or serving as a light, healthy option for lunch or dinner.

Lentil Borscht with Smoked Paprika

This lentil borscht offers a hearty, protein-packed twist on the classic beet soup. By adding lentils, the soup gains a richer texture and a slight earthiness, making it more filling and nutritious. The smoked paprika adds a smoky depth of flavor that enhances the beets’ natural sweetness and creates a comforting bowl of soup perfect for cooler weather.

Ingredients:

• 2 medium beets, peeled and grated
• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, grated
• 6 cups vegetable broth
• 1 tbsp smoked paprika
• 1 bay leaf
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh parsley, for garnish
• Sour cream, for serving

Instructions:

1. Heat oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the grated beets and carrots, and cook for an additional 5 minutes, allowing the vegetables to release their flavors.
3. Stir in the lentils, vegetable broth, smoked paprika, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 40 minutes, or until the lentils are tender.
4. Once the lentils are cooked, add the vinegar, sugar, salt, and pepper, adjusting to taste.
5. Remove the bay leaf and blend the soup partially using an immersion blender for a smoother texture with some lentils and beets still intact.
6. Serve hot with a dollop of sour cream and a garnish of fresh parsley.

This lentil borscht is a great option for those looking for a heartier, protein-packed soup without sacrificing the classic beet flavor. The combination of lentils, beets, and smoked paprika offers a deliciously smoky and rich depth of flavor, making this soup a warming and satisfying meal. Whether served on its own or paired with crusty bread, this variation of borscht provides a fulfilling and comforting dish that’s perfect for a cozy dinner or meal prep.

Borscht with Kielbasa and Sauerkraut

This borscht with kielbasa and sauerkraut adds a savory, smoky twist to the classic beet soup. The kielbasa brings a rich, meaty flavor while the tangy sauerkraut provides a delightful contrast to the sweetness of the beets. The addition of these hearty ingredients transforms borscht into a robust, satisfying meal, perfect for those who enjoy a fusion of flavors with a touch of Eastern European tradition.

Ingredients:

• 2 medium beets, peeled and grated
• 1 lb kielbasa sausage, sliced into thin rounds
• 1/2 cup sauerkraut, drained and chopped
• 1 onion, chopped
• 2 medium carrots, grated
• 4 cups beef or vegetable broth
• 2 medium potatoes, peeled and diced
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, for garnish
• Sour cream, for serving

Instructions:

1. In a large pot, heat some oil over medium heat. Add the kielbasa and cook for about 5-7 minutes, until it starts to brown and release its oils. Remove and set aside.
2. In the same pot, add the onion and carrots, sautéing for 5 minutes, until softened.
3. Add the grated beets and tomato paste, and cook for another 5 minutes.
4. Pour in the broth, and add the potatoes, sauerkraut, bay leaf, vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the vegetables are tender.
5. Add the browned kielbasa back into the pot and simmer for an additional 10 minutes.
6. Serve hot with a dollop of sour cream and a sprinkle of fresh parsley.

This borscht with kielbasa and sauerkraut offers a wonderful balance of smoky, tangy, and sweet flavors. The kielbasa adds richness, while the sauerkraut brightens the dish with a tart edge. This hearty soup is perfect for chilly days or when you need a filling, comforting meal. Serve it with crusty bread for a satisfying, wholesome experience that captures the essence of Eastern European flavors.

Borscht with Roasted Garlic and Cream

This creamy borscht with roasted garlic offers a smooth, indulgent variation of the traditional beet soup. Roasting the garlic brings out its sweetness and mellows its flavor, creating a luxurious base that pairs beautifully with the earthy beets. The addition of cream gives the soup a velvety texture, making it perfect for a cozy meal on a cool day.

Ingredients:

• 2 medium beets, peeled and grated
• 1 bulb garlic, roasted (see instructions below)
• 1 medium onion, chopped
• 2 medium carrots, grated
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh thyme, for garnish
• Sour cream, for serving

Instructions:

1. To roast the garlic, cut off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30-35 minutes, or until the cloves are soft and caramelized. Squeeze out the softened garlic once cooled.
2. In a large pot, heat olive oil over medium heat. Add the onion and carrots, and sauté for 5 minutes, until softened.
3. Stir in the grated beets and cook for another 5 minutes.
4. Pour in the vegetable broth, roasted garlic, vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the beets are tender and the flavors have melded together.
5. Once the beets are cooked, blend the soup with an immersion blender until smooth and creamy.
6. Stir in the heavy cream and heat through, adjusting seasoning if necessary.
7. Serve with a dollop of sour cream and a sprinkle of fresh thyme.

This roasted garlic and cream borscht is a rich and comforting twist on the classic recipe. The roasted garlic adds depth and sweetness, while the cream provides a velvety texture that makes each spoonful indulgent. This creamy borscht is perfect for those looking for a more luxurious take on the traditional beet soup, offering a sophisticated, comforting dish that’s sure to impress at any meal.

Borscht with Potatoes and Dill

This simple yet flavorful borscht with potatoes and dill emphasizes the natural flavors of the beets and vegetables while incorporating the aromatic freshness of dill. The potatoes add a creamy texture to the broth, making it a more filling version of the traditional soup. It’s a great choice for those seeking a straightforward, comforting borscht that’s both light and hearty.

Ingredients:

• 2 medium beets, peeled and grated
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 medium carrots, grated
• 4 cups vegetable broth
• 1/4 cup fresh dill, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste
• Sour cream, for serving

Instructions:

1. In a large pot, heat some oil over medium heat. Add the onion and carrots, and sauté for 5 minutes, until softened.
2. Stir in the grated beets and cook for another 5 minutes.
3. Add the diced potatoes, vegetable broth, vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are tender.
4. Stir in the fresh dill, and adjust the seasoning to taste.
5. Serve hot with a dollop of sour cream.

This borscht with potatoes and dill is a classic and simple version of the soup that highlights the freshness of dill and the earthiness of the beets. The potatoes provide a subtle creaminess, making this dish both light and comforting. It’s a perfect choice for a quick yet flavorful meal, and it can easily be customized with additional seasonings or vegetables. Enjoy it with a spoonful of sour cream for a truly satisfying experience.

Spicy Borscht with Jalapeños

This spicy borscht with jalapeños adds a kick of heat to the classic beet soup. The earthy beets and tangy vinegar are complemented by the sharp heat of the jalapeños, creating a bold and flavorful version of borscht. This is a perfect recipe for those who enjoy a little spice and want to add a contemporary twist to the traditional Eastern European dish.

Ingredients:

• 3 medium beets, peeled and grated
• 1 onion, chopped
• 2 medium carrots, grated
• 2 jalapeños, seeds removed and finely chopped
• 4 cups vegetable broth
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tbsp tomato paste
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish
• Sour cream, for serving

Instructions:

1. In a large pot, heat some oil over medium heat. Add the chopped onion, grated carrots, and jalapeños, and sauté for about 5 minutes until the vegetables are softened and fragrant.
2. Stir in the grated beets and tomato paste, and cook for another 5 minutes to develop the flavors.
3. Add the vegetable broth, bay leaf, apple cider vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 30 minutes, until the beets and carrots are tender.
4. Remove the bay leaf and adjust the seasoning as needed.
5. Serve hot with a dollop of sour cream and a sprinkle of fresh cilantro or parsley for added freshness.

This spicy borscht with jalapeños takes the traditional beet soup to a new level with a satisfying heat that balances perfectly with the natural sweetness of the beets. The spice adds an exciting twist, while the sour cream helps to cool it down for a rich and bold soup. It’s a perfect dish for those who love spicy food but still want to enjoy the classic flavors of borscht. This version is ideal for cooler evenings or for anyone looking to try something different with their borscht.

Vegetarian Borscht with Spinach

This vegetarian borscht with spinach is a fresh, green take on the traditional beet soup. Packed with vitamins and nutrients, the addition of spinach enhances the borscht with a vibrant color and a mild, slightly peppery flavor. It’s a lighter, healthier version of borscht that retains all the deliciousness of the classic dish while being vegetarian-friendly.

Ingredients:

• 3 medium beets, peeled and grated
• 1 onion, chopped
• 2 medium carrots, grated
• 4 cups vegetable broth
• 3 cups fresh spinach, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh dill, for garnish
• Sour cream, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and grated carrots, and sauté for 5 minutes, until softened.
2. Stir in the grated beets and cook for another 5 minutes to bring out their flavor.
3. Add the vegetable broth, apple cider vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the beets and carrots are tender.
4. Add the chopped spinach and cook for an additional 5 minutes until wilted and tender.
5. Adjust seasoning to taste and serve hot with a dollop of sour cream and a garnish of fresh dill.

This vegetarian borscht with spinach is a light and refreshing alternative to the traditional borscht. The spinach adds a lovely green color and a subtle flavor that complements the sweetness of the beets. This version is a great option for vegetarians or those looking for a healthier, nutrient-rich version of the beloved beet soup. With its bright, vibrant ingredients, this borscht is not only nourishing but also makes a beautiful, colorful dish for any occasion.

Borscht with Beef Short Ribs

This borscht with beef short ribs is a hearty and satisfying twist on the classic beet soup. The tender, slow-cooked beef adds richness and depth of flavor, while the beets provide their signature sweetness. The result is a more robust, meaty version of borscht that’s perfect for those looking for a filling and flavorful meal. This recipe is great for colder months or for a special occasion.

Ingredients:

• 2 lbs beef short ribs
• 3 medium beets, peeled and grated
• 1 onion, chopped
• 2 medium carrots, grated
• 4 cups beef broth
• 1 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh parsley, for garnish
• Sour cream, for serving

Instructions:

1. In a large pot, brown the beef short ribs over medium-high heat until they are well-seared on all sides. Remove the ribs and set aside.
2. In the same pot, sauté the chopped onion and grated carrots for about 5 minutes, until softened.
3. Stir in the grated beets and tomato paste, and cook for another 5 minutes.
4. Add the beef short ribs back into the pot, then pour in the beef broth, apple cider vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 2 hours, or until the beef is tender and the flavors have melded together.
5. Remove the beef short ribs, shred the meat, and return it to the soup. Discard any bones.
6. Serve hot with a dollop of sour cream and a sprinkle of fresh parsley.

This borscht with beef short ribs is a rich, comforting, and hearty variation that transforms the classic beet soup into a substantial meal. The slow-cooked beef adds incredible depth and flavor, while the beets maintain their earthy sweetness. This dish is perfect for a cold winter day, and it’s sure to impress anyone who loves a robust, meaty soup. Serve it with sour cream and fresh parsley for a comforting and satisfying meal.

Borscht with Bacon and Mushrooms

This borscht with bacon and mushrooms offers a savory, smoky twist to the traditional beet soup. The crisp bacon adds a crunchy texture and a rich, smoky flavor, while the mushrooms introduce an earthy depth that complements the sweetness of the beets. This heartier variation of borscht is perfect for those who love a rich, umami-packed soup that’s both comforting and satisfying.

Ingredients:

• 3 medium beets, peeled and grated
• 1 onion, chopped
• 2 medium carrots, grated
• 1 cup mushrooms, sliced (cremini or button mushrooms work well)
• 4 strips of bacon, chopped
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tbsp tomato paste
• Salt and pepper to taste
• Fresh thyme, for garnish
• Sour cream, for serving

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
2. Add the chopped onion, grated carrots, and sliced mushrooms to the pot with the bacon fat. Sauté for 5 minutes, until the vegetables soften and the mushrooms begin to release their moisture.
3. Stir in the grated beets and tomato paste, cooking for another 5 minutes.
4. Add the vegetable broth, apple cider vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the beets and carrots are tender.
5. Adjust seasoning to taste, then serve the soup hot, topped with crispy bacon bits and a dollop of sour cream. Garnish with fresh thyme.

This borscht with bacon and mushrooms adds a smoky, savory depth that transforms the classic beet soup into a more robust and flavorful meal. The bacon provides an irresistible crunch and richness, while the mushrooms offer an earthy undertone that balances the sweetness of the beets. This dish is ideal for those who crave a hearty, umami-packed version of borscht. Pair it with some crusty bread and enjoy a satisfying, flavorful meal.

Cold Borscht with Cucumber and Dill

This cold borscht with cucumber and dill is a refreshing and light variation of the traditional beet soup, perfect for warm weather. The addition of fresh cucumber provides a cool, crisp contrast to the earthy beets, while dill adds a fragrant, herby note that brightens up the whole dish. This chilled version is both vibrant and nutritious, making it a great choice for a summer appetizer or a light meal.

Ingredients:

• 3 medium beets, peeled and grated
• 1 cucumber, peeled and diced
• 1 small onion, finely chopped
• 4 cups cold vegetable broth
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste
• Sour cream, for serving
• Ice cubes (optional)

Instructions:

1. In a large bowl, combine the grated beets, diced cucumber, and chopped onion.
2. Pour in the cold vegetable broth, then stir in the apple cider vinegar, sugar, dill, salt, and pepper.
3. Mix well, cover, and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to chill.
4. Before serving, taste and adjust the seasoning if necessary. If you prefer an even colder soup, add a few ice cubes.
5. Serve the cold borscht in bowls, topped with a dollop of sour cream and a sprinkle of fresh dill.

This cold borscht with cucumber and dill is a wonderfully refreshing take on the traditional beet soup. The cool cucumber and fragrant dill add a bright, fresh flavor, making it a perfect dish for hot summer days. The chilled soup is light yet satisfying, with the natural sweetness of the beets balanced by the tang of vinegar. It’s a great appetizer for a summer gathering or a light meal on a warm afternoon.

Borscht with Sweet Potatoes and Apples

This borscht with sweet potatoes and apples combines the earthy sweetness of beets with the richness of sweet potatoes and the fruity tartness of apples. The natural sweetness of these ingredients enhances the flavor profile of the soup, creating a comforting yet subtly sweet borscht that is perfect for those looking for a lighter, slightly sweeter variation of the classic dish.

Ingredients:

• 2 medium beets, peeled and grated
• 2 medium sweet potatoes, peeled and diced
• 1 apple, peeled and chopped (Granny Smith apples work well)
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh parsley or thyme, for garnish
• Sour cream, for serving

Instructions:

1. In a large pot, heat some oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Add the grated beets, diced sweet potatoes, and chopped apple, and cook for 5 minutes to bring out their flavors.
3. Pour in the vegetable broth, apple cider vinegar, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the sweet potatoes and beets are tender.
4. Adjust seasoning to taste, then blend the soup using an immersion blender or in batches until smooth and creamy.
5. Serve the borscht hot, topped with a dollop of sour cream and a sprinkle of fresh parsley or thyme.

This borscht with sweet potatoes and apples is a unique and subtly sweet variation that offers a lovely contrast of flavors. The sweetness of the sweet potatoes and apples balances the earthy beets, while the apple cider vinegar brings a slight tang to the dish. This comforting, velvety soup is perfect for those seeking a lighter yet flavorful borscht. It’s ideal for any season, especially during the fall, when sweet potatoes and apples are at their peak.

Note: More recipes are coming soon!