Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead. Source: EatingWell Magazine, January/February 2009

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.

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  • Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

Tips

Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

No time to prep? Look for Melissa's brand Peeled Baby Red Beets in the produce section of many supermarkets. They're peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.

Nutrition Facts

160 calories; 9 g total fat; 2.1 g saturated fat; 8 mg cholesterol; 591 mg sodium. 490 mg potassium; 17.1 g carbohydrates; 2.4 g fiber; 7 g sugar; 3.7 g protein; 159 IU vitamin a iu; 13 mg vitamin c; 61 mcg folate; 41 mg calcium; 1 mg iron; 21 mg magnesium;

Reviews (16)

Read More Reviews
16 Ratings
  • 5 star values: 3
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/11/2019
This was really, really delicious, and surprisingly filling! Someone mentioned in a previous review that beets take longer to cook than 2 minutes. Note that the recipe calls for beets that have already been steamed tender. I did as someone else did; I added them in with the potatoes and let them all simmer together until done, rather than pre-steaming. This is going into my repeat recipe collection! Read More
Rating: 5 stars
03/17/2017
Subbed fresh chives for parsley. Used vegetable broth from Costco not meat broth. Due to lack of availability of fresh beats I had to use canned whole beats that I somewhat diced. Included the juice from the can into the broscht. I found that in my own bowl I preferred just stirring in some of the horseradish sour cream. Very appetizing and satisfying of a rather large appetite that day. Read More
Rating: 2 stars
04/01/2016
Beets take more than two minutes to boil! Add the beets with the potatoes because they are as tough as potatoes. Pros: The ingredients list is right Cons: Beets take more than two minutes to boil! Read More
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Rating: 5 stars
09/20/2013
Loved it! I used golden beets that I needed to use and I had a jar of red beets. Finished off with a yogurt some horseradish and some dill on top I have to say I was super happy with this will be making it again I loved the full flavor and how light it was. It was quick to make too which is always a bonus. Pros: healthy light full of flavour Cons: Didnt last long. Read More
Rating: 3 stars
03/29/2013
Pretty good but I would make some changes the next time. I think I would prefer the texture with shredded potatoes and beets. I did add shredded carrots and it was a good addition. Read More
Rating: 4 stars
06/28/2012
Watch the potatoes I made this the other day and it is ever so yummy. My only problem was that while I was waiting for that nice red color to seep out of the beets the potatoes overcooked and started turning to mush. Just something to be careful about. Anyway I added carrots and omitted the sour cream as I like it best as a kind of vegetable soup sans embellishment. Probably wouldn't pass for borscht anywhere in Europe/Russia but it made a yummy veggie soup for me. Pros: Healthy quick easy cheap Read More
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Rating: 4 stars
01/12/2012
Roast the Beets and Add Mushrooms Firstly borshch is not typically made with beef and sour cream. There are many different regional variations of borshch and to say that it typically has these two ingredients is misleading. To improve the flavour of the borshch try roasting the beets in their skins with salt and pepper until soft. Once cooled peel off the skins and either chop or shred before adding them to the broth. Also if you add a few dried mushrooms to the soup it will really kick up the flavour also. Read More
Rating: 4 stars
10/30/2011
I made this recipe last night and it was simply delicious. Quick easy healthy and so very tasty. I can't wait to make it again. Alli New Paltz NY Read More
Rating: 4 stars
10/30/2011
This is very good and healthy easy version of Borsch. The original version takes much longer to cook and has more fat in it but tastes better I believe:) The original recipe also has tomatoes carrots and cabbage in it. You add shredded cabbage at the very end and cook it for about 5 min and then let the borsch sit for 30 min or so before serving. And we also put real beef or pork in this "soup" and boil it for up to 1 hour before adding all the vegetables. We fry sliced carrots and onion and sliced beats first in the pan then add sliced tomatoes and their juices and fry together for about 20 min adding salt lemon juice and sugar to taste. Then we add this mixtures to the main pot with boiling water meat and potatoes and cook for another 10 min and then add cabbage and also sometimes parsley. Olga originally from Ukraine no Read More
Rating: 4 stars
10/30/2011
I found this quite simple to make and absolutely delicious! I think the beet and onion flavors are fantastic and the horseradish cream is a tasty compliment. Thoroughly enjoyable. Anne Clayville NY Read More
Rating: 4 stars
10/30/2011
This was a really nice soup and pleasantly different from what we're used to. Make sure to add enough vinegar to play off of the sweetness of the beets. I doubled the recipe so we could freeze some portions. This was good and it will continue to make a nice side with dinner or a quick lunch. I only wish I'd used more than two potatoes. I prefer it with no sour cream just the horseradish on top. Thanks! Read More
Rating: 4 stars
10/29/2011
You're right Olga. the original version is even better - the taste is richer. But what I like to add to my borscht are red beans. And I don't fry beats first - I let them stay a little bit mixed together with salt vinegar and sugar and then just put them in the boiling water. At the end you can also add a little bit of garlic and let borscht stay for a while. Enjoy!:) Olena Read More
Rating: 4 stars
10/29/2011
You can call it a soup... but it definitely not a borscht...Maybe it healthy(of course..is.)But not even a close to a BORSCHT.....even if you putting a beans there... Read More
Rating: 4 stars
10/29/2011
We really enjoyed this. It's not as good as my mom's Borscht but it made a quick and yummy version. I doubled it and made the following changes: (for doubled recipe) used 2 cups beef broth used 3 cans of beets with their juice and 4 potatoes. I didn't use horseradish. My son thought that a bit of fried bacon bits would have been a nice addition on top. Read More
Rating: 4 stars
10/29/2011
I literally have just finished making this.. came from the pot 2 minutes ago and first spoonful impression.. WONDERFUL! This is a fast quick healthier alternative to the real deal. Makes a great lunch! Read More
Rating: 4 stars
10/29/2011
Excellent I wouldn't try serving it to a beet-hater but I loved this recipe especially once I stirred in the sour cream & horseradish. I added garlic celery carrots and finely shredded napa cabbage. Read More