Beetroot & Potato Soup Recipe – Authentic Eastern European Borscht

Last Updated on 4 months by Neha Deshmukh

Beetroot & Potato Soup Recipe – Authentic Eastern European Borscht

Hey everyone! If you’re anything like me, you love a soup that’s both comforting and packed with flavour. Today, I’m sharing a recipe that ticks all those boxes – a vibrant, deeply satisfying Beetroot & Potato Soup, also known as Borscht. I first made this years ago after a trip to Eastern Europe, and it instantly became a family favourite. It’s a little bit of work, but trust me, the result is so worth it.

Why You’ll Love This Recipe

This isn’t just any beetroot soup. It’s a hug in a bowl! Borscht is a beautiful balance of earthy sweetness from the beets, a little tang from the vinegar, and a creamy richness from the sour cream. It’s a hearty, warming soup perfect for a chilly evening, and it’s surprisingly good for you too. Plus, the colour is just stunning – a gorgeous deep ruby red.

Ingredients

Here’s what you’ll need to make this delicious Borscht:

• 1 bunch beetroot
• 1 potato
• 1 carrot
• 1 garlic clove
• 2 teaspoons olive oil
• 3 cups vegetable broth
• 6 peppercorns
• 4 allspice berries
• 1 bay leaf
• ¼ cup sour cream
• ½ teaspoon vinegar
• ¼ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 chives
• ½ lemon
• 3 boiled eggs
• 4 chives (for garnish)

Ingredient Notes

Let’s talk ingredients for a moment. Getting these right makes all the difference!

• Beetroots: These are the stars of the show! Look for firm, smooth beetroots. Don’t be scared of the earthy flavour – it’s what makes Borscht so special.
• Allspice & Peppercorns: These whole spices add a lovely depth of flavour. Don’t skip them! They really elevate the soup.
• Sour Cream/Yogurt: Traditionally, Borscht is finished with a dollop of sour cream. However, depending on the region, you’ll find variations using yogurt instead. Feel free to use what you prefer – or what you have on hand!
• Vegetable Broth: A good quality vegetable broth is key. Homemade is best, of course, but a good store-bought one will work too. Avoid anything too salty, as you’ll be adding salt later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large pot over high heat. Add the potatoes and cook for 3-4 minutes until lightly browned, stirring occasionally.
2. Add the minced garlic and sauté for 30 seconds. Then, stir in the chopped carrots.
3. Pour in the vegetable broth and add the sliced beetroots (reserve the stems and leaves!). Bring to a boil, then reduce the heat and simmer for 5 minutes.
4. Add the bay leaf, allspice berries, and peppercorns to the pot. These will infuse the soup with a wonderful aroma.
5. Season with salt, sugar, and vinegar. Give it a good stir to make sure everything is combined.
6. Add the chopped beetroot stems and cook for another 5 minutes.
7. Now, mix in the beetroot leaves and cook for just 1-2 minutes until they’re wilted.
8. Time for the sour cream! Temper it by mixing it with a few tablespoons of hot soup in a separate bowl, then stir the mixture back into the pot. This prevents it from curdling.
9. Remove from the heat, add the lemon juice, and adjust the seasoning if needed. Taste and see if it needs a little more salt, pepper, or vinegar.
10. Serve topped with halved boiled eggs and a sprinkle of fresh chives.

Expert Tips

• Don’t peel the beets if you don’t have to! The skin adds colour and nutrients. Just make sure to wash them well.
• Simmer, don’t boil. A gentle simmer allows the flavours to meld beautifully.
• Taste as you go. Adjust the seasoning to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Borscht: Simply swap the sour cream for a plant-based alternative. Coconut yogurt or cashew cream work really well. My friend, Sarah, swears by the cashew cream – it adds a lovely richness.
• Gluten-Free Borscht: Good news! This recipe is naturally gluten-free.
• Spice Level Adjustments: If you like a little heat, add a pinch of cayenne pepper along with the other seasonings.
• Festival Adaptations: Borscht is traditionally served during Lent and Easter in many Eastern European countries. It’s a wonderful way to celebrate!

Serving Suggestions

Borscht is fantastic on its own, but it’s even better with a side of crusty bread for dipping. A dollop of extra sour cream is always welcome, too!

Storage Instructions

Leftover Borscht will keep in the fridge for up to 3 days. The flavour actually gets better overnight! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

What is Borscht traditionally served with?

Traditionally, Borscht is served with a dollop of sour cream and sometimes pampushky – small, fluffy garlic buns.

Can I make Borscht ahead of time?

Absolutely! Borscht is a great make-ahead soup. The flavours develop even more as it sits.

What kind of beets are best for Borscht?

Red beets are the most common, but golden beets can also be used for a slightly milder flavour and a different colour.

Can I use chicken broth instead of vegetable broth?

Yes, you can! Chicken broth will give the soup a richer flavour.

How can I adjust the sweetness/sourness of the Borscht?

Add more sugar for sweetness and more vinegar for sourness. Start with small amounts and taste as you go.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you give it a try!