16 Reviews
From: EatingWell Magazine, January/February 2009

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cups reduced-sodium beef broth, or vegetable broth
  • 1 medium russet potato, peeled and diced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1½ cups steamed cubed beets, ½-inch cubes (see Tip)
  • 2 teaspoons red-wine vinegar
  • ¼ cup reduced-fat sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh chopped parsley


  • Active

  • Ready In

  1. 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.
  2. 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 ½- 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 information

  • Serving size: about 1 cup
  • Per serving: 160 calories; 9 g fat(2 g sat); 2 g fiber; 17 g carbohydrates; 4 g protein; 61 mcg folate; 8 mg cholesterol; 7 g sugars; 0 g added sugars; 158 IU vitamin A; 13 mg vitamin C; 41 mg calcium; 1 mg iron; 591 mg sodium; 490 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, 2 fat

Reviews 16

October 11, 2019
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By: Mary
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!
March 17, 2017
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By: randomness
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.
April 01, 2016
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By: EatingWell User
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!
September 20, 2013
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By: EatingWell User
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.
March 28, 2013
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By: vickiboman
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.
June 28, 2012
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By: EatingWell User
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
January 12, 2012
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By: EatingWell User
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.
January 09, 2011
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By: EatingWell User
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.
November 15, 2010
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By: EatingWell User
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!
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