This Creamy Beet Soup can be on the table in under one hour. And is simply delicious! Not only is it creamy and packed full of flavor it is also very healthy for you.
Over two years ago now, I shared my favorite way to make borscht soup with you all on this blog. The recipe has become quite popular and in that time, I have branched out from that recipe.
Because I LOVE BORSCHT soup so much. I have created more recipes for borscht soup over the years.
HOW TO MAKE BORSCHT SOUP
Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too.
Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, carrots, red beans and potatoes in it or not.
- Can be made VEGETARIAN, and the cabbage and beets can be shredded as with my original recipes > Ukrainian Borscht
- Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here > coming soon.
- Can be made with Beef, see that recipe here > Beef Borscht
And of course with it can be made with LARGE sliced of beets, potatoes and kidney beans and served with a lot of sour cream. As you will discover in this recipe here!!
Really, every single borscht recipe on my blog is delicious! So it depends on your personal preference and time you have on hand. As for me, I prefer my original best. Which is 100% vegetarian and has all the beets and cabbage shredded.
As for my partner though, he much prefers this recipe. So I encourage you to experiment with what works for you.
BORSCHT HOW TO SERVE
Serve alongside some crusty bread and a dollop of sour cream if desired! Fresh dill also goes very well in the soup or on top of each bowl served.
WHO INVENTED BORSCHT
Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht. And same goes for this blog, so please try them all. Then their will come a day when you have your favorite recipe and will be able to make it from scratch off hand.
This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.
CAN BORSCHT SOUP BE FROZEN
Yes, and it even tastes better the next day. So go ahead and make a BIG old pot and save some for another day!
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.
Looking for some other awesome soup recipes?
Try my “Instant Pot French Onion Soup” it is a sure winner as well!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
LOOKING FOR SOME MORE AWESOME SOUP RECIPES?
- Instant Pot French Onion Soup
- Simple Mushroom Soup
- Gnocchi Sausage Kale Soup
- Broiled Lasagna Soup
- Healthy Seafood Soup
- Thai Carrot Soup
- 10 cups of Beef stock or Vegetable
- 1 large Potato
- 4 Medium Beets, sliced
- 1 - 540 ml can of kidney beans
- 1 Bay Leaf
- 1 tbsp White Sugar
- 1 tbsp Tomato paste
- 1 tbsp Onion powder
- 6 tbsp Balsamic Vinegar
- 1 tbsp Seasoning Salt
- 2 tbsp Sour Cream (Full fat)
- Start by rinsing and possible scrubbing the beets to remove any dirt and set aside.
- Slowly peel the potato, cube and set aside.
- Peel each beet and carefully slice either using a potato slicer or knife.
- In a large stock pot add the vegetable or beef stock and place the bay leaves.
- Add in the tiny cubed potato, tomato paste along with the sliced beets, kidney beans and sugar.
- Simmer for 10 minutes, adding in 1 tbsp of seasoning salt and pepper.
- Taste to see if more seasoning salt is needed, if so add 1 tsp at a time, then add in your balsamic vinegar.
- Simmer to cooked, roughly 5 more minutes.
- Remove the bay leaf, and ladle the hot soup into bowls and serve with sour cream. Enjoy!
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Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 1370mgCarbohydrates: 36gFiber: 6gSugar: 10gProtein: 14g