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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2009


Recipe Summary

30 mins


Ingredient Checklist


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.

  • 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.


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; protein 3.7g; carbohydrates 17.1g; dietary fiber 2.4g; sugars 7.3g; fat 9g; saturated fat 2.1g; cholesterol 8.4mg; vitamin a iu 158.5IU; vitamin c 13.4mg; folate 61.5mcg; calcium 41.3mg; iron 0.9mg; magnesium 20.6mg; potassium 489.8mg; sodium 590.5mg.

Reviews (17)

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17 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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
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
Rating: 5 stars
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: 4 stars
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
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
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
You can call it a soup... but it definitely not a borscht...Maybe it healthy(of not even a close to a BORSCHT.....even if you putting a beans there... Read More
Rating: 4 stars
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
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