Borscht, Red Beet Soup

The theme for Monday Posts in February is Light Soup.

These are simple, easy recipes – no detailed photos, etc.

I always hesitate when naming a classic recipe that I have adapted to a simple recipe for 2.

Like so many classics there are as many recipes for Borscht as there are cooks. It’s further complicated by origin: Ukrainian Borscht is different from Russian Borscht is different from Polish Borscht is different….

This is mine:

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Borscht, Red Beet Soup

You can use fresh, cooked beets, or canned or frozen with no seasoning for this easy soup.
Cooking time assumes that the beets are cooked.

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Soup


  • 3 large beets, (14oz, 420gr) cooked, peeled
  • 1 medium potato, (5oz, 150gr)
  • 1 medium carrot, (3oz, 60gr)
  • 1 medium onion, (5oz, 150gr)
  • 2 cups chicken broth, (16oz, 500ml)
  • 2 bay leaves
  • 1 tsp paprika
  • 1/2 tsp thyme
  • 1 tbs Balsamic vinegar
  • 3 tbs tomato paste
  • 3 tbs Greek yogurt, to finish


  • Cut all vegetables into small pieces.
  • Put vegetables, chicken broth, herbs and spices into a medium saucepan.
  • Bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 20 minutes.
  • Remove and discard bay leaves.
  • Purée in blender or use an immersion blender.
  • Stir in tomato paste and vinegar, gently bring just to a boil.
  • Ladle into soup plates and serve, garnished with Greek Yogurt.


I buy whole, cooked, peeled beetroot – it’s the only way I get it here.  If the beets are raw you must first cook them before using them for anything, including soup.  To cook, gently scrub the dirt off and trim the stem and root end to about an inch.  Cover with water and boil until tender, 45 – 90 minutes, depending on size.
You could also roast them:  rub with a bit of oil, wrap in foil and roast for about the same length of time.
Either method: allow to cool slightly, then slip the skins off and trim the root and stem.  Now they are ready to eat or use.


  • Serving Size: 1/2 recipe
  • Calories: 269
  • Sugar: 25.3 g
  • Sodium: 1149.9 mg
  • Fat: 2.8 g
  • Saturated Fat: 0.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 53.6 g
  • Fiber: 11.7 g
  • Protein: 11.3 g
  • Cholesterol: 8.4 mg

Keywords: red beets, beetroot, soup, first course soups

Borscht, Red Beet Soup

That’s it!

6 thoughts on “Borscht, Red Beet Soup”

  1. I LOVE borscht! I usually use apple cider vinegar in mine. I’ll have to try it with the balsamic. I’ve also made it with my canned beets which are pickled though that’s only in a pinch when I really have a taste for the soup and no other beets in the house. Still is very good. Hubs likes it but it’s not his favorite so I don’t make it often because I end up eating it for several days.

  2. Borscht!! My favourite! Thank you for the reminder to make it, even though we will have to deal with staining our cutting boards red. I think the only time I’ve seen pre-peeled, cooked whole beets was on a weekly market stand somewhere in the middle of France.

    • Rarely uncooked beets here. The French don’t like dealing with the mess lol. French farms have ‘dirty kitchens’ that are second kitchens, outside, to be used for messy things

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