Beet Borscht Recipe is a hearty, healthy, delicious soup recipe! With so many vegetables, shredded pork, and topped with heavy cream or whipping cream to serve. This simple soup recipe is a complete and nutritious meal in a bowl!

Beet borscht recipe is a super flavorful soup packed with superfoods! Plus, this beet soup tastes amazing! With an abundance of vegetables including beets, potatoes, cabbage, carrots, onions, green beans, and peas, you’ll know you’re getting your vitamins!😉 You can make beet borscht with or without meat. I usually use pork spareribs or leftover pork chops or pork roast. Chicken is also tasty in this easy soup recipe.

This borscht is truly one of the best soup recipes I have ever had! I grew up eating plenty of beet borscht. My mom and grandma always grew huge gardens. So, during the summer we often had this soup recipe, as it uses an abundance of vegetables that we can grow in Canadian gardens. I do make beet borscht throughout the year, because, you know, sometimes a person just gets a craving….!

For this Beet Borscht Recipe, prep all of your vegetables while the soup bones are simmering. I used pork spareribs and simmered them for a couple of hours with salt and a few garlic cloves. Then, strain the broth and let it cool if you have the time. (Ideally, you plan ahead and make the soup stock the day ahead so that you can chill it and remove the fat. I, however, rarely plan ahead so this is my method.) To make beet borscht super quick and easy, skip the homemade soup stock and use a good quality bouillon with leftover meat.

How Healthy is Beet Borscht?

Yes, I did previously mention superfoods in this beet borscht recipe! Beets are one superfood with an abundance of nutritional benefits! Then you have cabbage, which everyone knows turns into the most delicious, sweet vegetable when cooked! And, did you know that onions are also considered a superfood? Not to mention, the health benefits of potatoes, peas, green beans, carrots, and dill!! Beet borscht is low in calories and carbs, high in fiber, and packed with vitamins and minerals! So, if the delicious taste alone isn’t enough to convince you to add beet borscht soup into your diet on a regular basis, let the many health benefits persuade you! (side note-this soup is also very economical if you are on a budget!!)

History of Beet Borscht Recipe

Borscht was originally cooked in what is now Ukraine. It was made from cow-parsnips and mostly eaten by peasants. The early version of borscht was produced from a fermented liquid made from the cow-parsnips. This was then cooked with chicken or beef broth, egg yolks, and cream to make a slightly sour, but tasty soup. Over time, the borscht recipe evolved with different vegetables being grown. Beets were introduced into borscht by the Ukrainians in the late 17th century. Now, borscht soup has so many versions. Usually, some type of vinegar or lemon juice is added to maintain the slightly acidic component which enhances the sweetness of the root vegetables. This article by History Today goes more in depth about the History of Borscht.

This post may contain affiliate links, please read myprivacy policy.

As an Amazon Associate, I earn from qualifying purchases

Variations

Beet borscht is extremely versatile and there are as many variations as there are recipes for this easy soup recipe! Some recipes add beans of some type, and most recipes top the borscht with either sweet or sour cream. Fresh dill and garlic added to the finished soup is extremely yum! All beet borscht recipes have beets (of course) and a variety of other root vegetables. Some more modern versions add celery, which is a North American addition. Another common component of beet soup recipes is the sour ingredient, whether some type of vinegar or lemon juice. Beet borscht recipes can contain meat or be vegetarian, and the type of meat can vary depending on what’s available.

What does Beet Borscht Taste Like?

Beet borscht does have a slight taste of beets. But, with the vast array of veggies, there is a perfect blending of flavors! I don’t really know how to describe the taste of borscht.🤗But, I do know that once you’ve tried this beet soup recipe, you may just agree that it is the best soup recipe ever!!

Ingredients

• Spare ribs, pork or beef, and water to cover. Or you can use leftover pork, chicken or beef. You will need about 1 lb.
• Garlic cloves and salt for the soup stock.
• Beets, peeled, then sliced into strips or cubes. (3 cups of strips or cubes)
• Carrots, peeled and sliced. About 2 cups, which is around 3-4 good sized carrots.
• Cabbage, either coarsely shredded, or chopped. 1 cup or more if you prefer.
• Potatoes, peeled and cut into bite sized pieces. Around 2 cups
• Onions, use about 2 large onions to measure 2 cups of chopped onions.
• Peas, either frozen or fresh is fine.
• Green beans, cut bite size, either frozen or fresh.
• Salt and pepper, just season to taste.
• Vinegar, this will add the touch of sour which is a necessary element in all tasty borscht recipes!
• Dill, fresh is best, but dry will do if you don’t have access to fresh dill. I always buy lots of fresh dill in the summer when stores carry it, then freeze it to use all year long.
• Whipping cream or sour cream to garnish your borscht soup.

How to Make Beet Borscht Recipe

1.Place the spare ribs, garlic cloves, and salt in a large saucepan. Cover with water and bring to a boil. Cover and simmer for about 1-2 hours until the meat is tender.

2. Remove the meat and other aromatics from the stock with a slotted spoon or strainer. Set the meat aside to cool.

3. Once the meat is cool enough to handle, pull it off the bones and cut into bite sized pieces.

4. Add the onions, carrots, cabbage, and beets to the soup broth. Simmer until the vegetables are almost cooked. 15-20 minutes

5. Add the potatoes and simmer for 10 more minutes.

6. Place the peas, beans, salt, pepper, vinegar, and dill weed into the soup. Simmer for 5 more minutes.

7. Add the meat and stir to heat thoroughly.

8. Serve with whipping cream or sour cream and extra dill weed.

For recommended Items to help you make this recipe, check out my Amazon Shop.

Other Tasty and Terrific Soup Recipes to Try!!

Beet Borscht Recipe

Beet borscht recipe is a super flavorful soup packed with superfoods! Plus, this beet soup tastes amazing! With an abundance of vegetables including beets, potatoes, cabbage, carrots, onions, green beans, and peas, you'll know you're getting your vitamins!😉 You can make beet borscht with or without meat. I usually use pork spareribs or leftover pork chops or pork roast. Chicken is also tasty in this easy soup recipe.

Author:RebekahCooking Method:Stove-topCuisine:UkrainianCourses:Lunch, Main CourseRecipe Keys:HomemadePorkSoupVegetarian

Print Recipe

Pin Recipe Main Course

Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 minsDifficulty:IntermediateServings:8Calories:246Best Season:Suitable throughout the year

Ingredients

Servings

For the soup stock

• 1 lb spare ribs
• water (to cover the ribs)
• 3-4 clove garlic
• 1 tbsp salt

The borscht

• 3 cup beets (peeled and cut into strips)
• 2 cup onions (chopped)
• 2 cup carrots (sliced)
• 1 cup cabbage (chopped or shredded coarsely)
• 2 cup potatoes (peeled and cubed)
• 1 cup peas (fresh or frozen)
• 1 cup cut green beans (fresh or frozen)
• 2 tsp salt
• ¹⁄₄ tsp pepper
• 1 tbsp vinegar
• ¹⁄₂ cup fresh dill (or 1/2 tsp dry)
• ¹⁄₃ cup sour cream or whipping cream

Instructions

Video

OffOn

For the soup stock

1. Place the spare ribs, garlic cloves, and salt in a large saucepan. Cover with water and bring to a boil. Cover and simmer for about 1-2 hours until the meat is tender.

   

2. Remove the meat and other aromatics from the stock with a slotted spoon or strainer. Set the meat aside to cool.

   

3. Once the meat is cool enough to handle, pull it off the bones and cut into bite sized pieces.

   

The Borscht

1. Add the onions, carrots, cabbage, and beets to the soup broth. Simmer until the vegetables are almost cooked. 15-20 minutes

   

2. Add the potatoes and simmer for 10 more minutes.

   

3. Place the peas, beans, salt, pepper, vinegar, and dill weed into the soup. Simmer for 5 more minutes.

   

4. Add the meat and stir to heat thoroughly.

   

5. Serve with whipping cream or sour cream and extra dill weed.

   

Nutrition Facts

Serving Size 2 cups

Servings 8

---

Amount Per Serving

Calories 246kcal

Calories from Fat 102kcal

% Daily Value *

Total Fat 11g17%

Sodium 687mg29%

Potassium 729mg21%

Total Carbohydrate 23g8%

Dietary Fiber 5.4g22%

Sugars 8.8g

Protein 14g29%

---

Vitamin A 245 IU

Vitamin C 40 mg

Iron 14 mg

Vitamin K 19 mcg

Thiamin 18 mg

Riboflavin 23 mg

Niacin 28 mg

Vitamin B6 42 mg

Folate 24 mcg

Vitamin B12 41 mcg

Phosphorus 25 mg

Magnesium 16 mmol

Zinc 41 mcg

Selenium 23 mg

Copper 21 mg

Manganese 26 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Beet Borscht always tastes better the next day! So, you may want to double the recipe to have lots of leftovers.
• Pork or beef spareribs make super flavorful soup stock.
• Can be vegetarian, just use vegetable stock instead of the water and leave the meat out.
• Browning the meat before making the broth (if you have time) will ensure a deeper flavor.
• You could add other aromatics to the soup stock when boiling the spare ribs, such as carrots, celery, bay leaves etc. Discard the veggies once the stock is finished cooking.
• You can use a good quality bouillon instead of homemade stock and leftover pork or chicken.