Borscht, the iconic Eastern European soup that warms hearts and bellies alike. While traditional recipes are delicious on their own, it’s exciting to think outside the box (or beet) and try new twists on this classic dish. From adding unexpected ingredients like yogurt or quinoa to experimenting with different proteins like duck or lamb, there’s no shortage of ways to put your own spin on borscht.
In this article, we’ll explore 20 hearty borscht recipes that are sure to satisfy your cravings and inspire you to get creative in the kitchen. Whether you’re a traditionalist looking for a new take on an old favorite or a curious cook eager to try something entirely new, these recipes have got you covered.
Classic Ukrainian Borscht with Beef
This hearty and flavorful soup is a staple of Ukrainian cuisine, made with tender beef, rich vegetables, and a hint of acidity from beets. A perfect blend of comfort and complexity, this recipe will transport you to the heart of Eastern Europe.
Ingredients:
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 3 medium beets, peeled and grated
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 2 stalks celery, chopped
– 4 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh dill or parsley for garnish
Instructions:
1. Brown the beef in a large pot over medium-high heat, then set aside.
2. Add onions, garlic, carrot, and celery; cook until vegetables are tender, about 5 minutes.
3. Add beets, broth, tomatoes, tomato paste, salt, and pepper. Bring to a boil, then simmer for 1 hour or until beef is tender.
4. Serve hot, garnished with fresh herbs.
Cooking Time: 1 hour 15 minutes
Vegetarian Beetroot Borscht
This vibrant and flavorful beetroot borscht is a perfect representation of Eastern European cuisine, with its deep red color and tangy sweetness. This vegetarian version is a great alternative to traditional beef-based recipes.
Ingredients:
– 2 medium beets, peeled and grated
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and grated
– 2 cups vegetable broth
– 1 cup water
– 2 tablespoons apple cider vinegar
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and carrots in a little bit of oil until softened.
2. Add the grated beets, vegetable broth, water, vinegar, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Use an immersion blender or transfer the mixture to a blender to puree the soup until smooth.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 45 minutes
Quick and Easy Instant Pot Borscht
This classic beet-based soup is a staple of Eastern European cuisine, and our instant pot version makes it faster and easier to prepare than ever. With just 10 minutes of cooking time, you can enjoy this vibrant and flavorful borscht in no time!
Ingredients:
– 2 medium beets
– 1 large onion
– 3 cloves garlic
– 1 red bell pepper
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened, about 5 minutes.
3. Add the beets, diced tomatoes, vegetable broth, sugar, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 15 minutes (including natural pressure release)
Cold Summer Borscht with Yogurt
Beat the heat with this lightened-up version of the classic Ukrainian soup, infused with yogurt for an extra layer of creaminess. This Cold Summer Borscht is perfect for hot summer days when you crave something refreshing and nourishing.
Ingredients:
– 2 cups cooked beets (cold)
– 1 cup plain Greek yogurt
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh dill
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine beets, yogurt, bell pepper, and dill.
2. Squeeze lemon juice over the mixture and stir gently.
3. Add Dijon mustard, salt, and pepper; mix well.
4. Drizzle with olive oil and adjust seasoning to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, garnished with additional dill if desired.
Cooking Time: None! This cold soup is ready in just a few minutes of preparation.
Polish White Borscht with Sausage
Experience the flavors of Eastern Europe with this hearty and comforting Polish-inspired white borscht, packed with sautéed sausage and fresh vegetables.
Ingredients:
– 1 lb kielbasa sausage, sliced
– 2 medium carrots, peeled and grated
– 1 large celery stalk, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup plain Greek yogurt
– 1 tablespoon white vinegar
– Salt and pepper to taste
– Chopped fresh dill for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the sliced sausage over medium-high heat until browned, about 5 minutes.
2. Add the grated carrots, diced celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
3. Pour in the beef broth, Greek yogurt, and white vinegar. Stir well to combine.
4. Bring the mixture to a simmer and cook for 5-7 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 25-30 minutes
Vegan Borscht with Mushrooms
Vegan Borscht with Mushrooms: A Hearty and Flavorful Soup
This vegan version of the classic Russian beet soup is a game-changer, packed with sautéed mushrooms, tender beets, and a hint of smoky paprika. Perfect for a cozy night in or a comforting meal on-the-go.
Ingredients:
– 2 medium beets
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. In a large pot, sauté onion and mushrooms in olive oil over medium heat until softened.
4. Add garlic, smoked paprika, and roasted beets. Cook for 1 minute.
5. Stir in vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 1 hour 15 minutes
Spicy Borscht with Horseradish
A twist on the classic Ukrainian beet soup, this Spicy Borscht with Horseradish adds a bold kick from grated horseradish and a hint of heat from red pepper flakes.
Ingredients:
– 2 large beets
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup water
– 1 tablespoon tomato paste
– 1 teaspoon sugar
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– 2 tablespoons grated horseradish
– Sour cream or yogurt for serving (optional)
Instructions:
1. Roast the beets in a preheated oven at 425°F (220°C) for about 45 minutes, or until tender.
2. Peel the beets and chop them into small pieces.
3. In a large pot, combine the chopped onion, minced garlic, vegetable broth, water, tomato paste, sugar, red pepper flakes, salt, and black pepper.
4. Add the roasted beets to the pot and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Stir in the grated horseradish and adjust seasoning as needed.
6. Serve hot with a dollop of sour cream or yogurt, if desired.
Cooking Time: About 1 hour 15 minutes (including roasting time)
Slow Cooker Borscht for Busy Days
Start your day off right with a hearty and flavorful borscht, simmered to perfection in your slow cooker. This recipe is perfect for busy days when you need a nutritious meal that’s easy to prepare.
Ingredients:
– 1 can (14.5 oz) of diced tomatoes
– 1 can (15 oz) of kidney beans, drained and rinsed
– 1 large red beet, peeled and chopped
– 2 cups of beef broth
– 1 tablespoon of tomato paste
– 1 teaspoon of sugar
– 1/2 teaspoon of paprika
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In the slow cooker, combine diced tomatoes, kidney beans, chopped beet, beef broth, tomato paste, sugar, paprika, salt, and pepper.
2. Stir well to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Borscht with Pork Ribs and Beans
A twist on the classic Russian beet-based soup, this recipe adds tender pork ribs and creamy beans for a satisfying and comforting meal.
Ingredients:
– 2 pounds pork ribs
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium beets, peeled and grated
– 1 can (15 ounces) red kidney beans, drained and rinsed
– 4 cups beef broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, brown the pork ribs over medium-high heat. Remove from heat and set aside.
3. Add the diced onion and minced garlic to the same pot; cook until softened.
4. Add the grated beets, red kidney beans, beef broth, cumin, salt, and pepper. Stir well.
5. Return the pork ribs to the pot; bring to a boil, then cover and simmer for 2 hours or until tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 2 hours
Green Borscht with Sorrel and Eggs
This refreshing twist on traditional borscht combines the bright flavors of green sorrel, tender eggs, and a hint of smokiness from the beets. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 medium beets
– 1 cup chopped green sorrel leaves
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 eggs
– Salt and pepper to taste
– Fresh dill or parsley for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beets in their skins for about 45 minutes, or until tender.
3. Peel the beets and slice into wedges.
4. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
5. Add the chopped sorrel, vegetable broth, roasted beets, salt, and pepper. Bring to a simmer.
6. Crack in the eggs and stir gently to distribute evenly.
7. Simmer for 10-12 minutes or until the eggs are cooked to your desired doneness.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: About 1 hour
Borscht with Duck and Prunes
This hearty, flavorful soup is a unique twist on the classic Russian dish. The addition of duck confit and prunes adds depth and sweetness to the traditional beet-based borscht.
Ingredients:
– 2 lbs beef bones
– 1 lb duck confit, diced
– 2 medium beets, peeled and grated
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup prunes, pitted
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp caraway seeds
– Salt and pepper, to taste
– Fresh dill, for garnish
Instructions:
1. Preheat oven to 350°F.
2. Roast the beef bones for 30 minutes, then set aside.
3. In a large pot, sauté the duck confit until browned. Add the onion and garlic; cook until the onion is translucent.
4. Add the roasted beef bones, beets, prunes, chicken broth, diced tomatoes, caraway seeds, salt, and pepper to the pot.
5. Bring to a boil, then reduce heat and simmer for 30 minutes or until the flavors have melded together.
6. Serve hot, garnished with fresh dill.
Cooking Time: 45 minutes
Gluten-Free Borscht with Quinoa
This recipe combines the classic Eastern European flavors of borscht with the nutty goodness of quinoa, making it a nutritious and filling meal option for those with gluten intolerance. This vegan-friendly soup is perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups vegetable broth (gluten-free)
– 1 medium beet, peeled and grated
– 1 large carrot, peeled and grated
– 1 large red bell pepper, seeded and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp tomato paste
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, sauté onion, garlic, and bell pepper in a little water until tender.
3. Add beet, carrot, vegetable broth, diced tomatoes, tomato paste, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Serve hot with cooked quinoa and garnish with fresh herbs if desired.
Cooking Time: 40-45 minutes
Borscht with Smoked Turkey and Cabbage
This hearty borscht recipe combines the bold flavors of smoked turkey with the crunch of cabbage, all wrapped up in a rich and comforting beet-based broth. A perfect twist on the classic Russian soup.
Ingredients:
– 1 lb smoked turkey breast, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 3 cups beef broth
– 2 medium beets, peeled and grated
– 1 medium cabbage head, shredded
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp sour cream (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the smoked turkey, beef broth, beets, cabbage, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Taste and adjust seasoning as needed.
4. Serve hot, topped with a dollop of sour cream if desired.
Cooking Time: 45 minutes
Ukrainian Christmas Borscht with Dumplings
Experience the hearty and flavorful tradition of Ukrainian Christmas Borscht, elevated by tender dumplings filled with love and joy. This classic recipe is a staple for the winter holidays in Ukraine.
Ingredients:
– 2 lbs beef bones
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded beets
– 2 cups vegetable broth
– 2 tbsp tomato paste
– 2 tsp paprika
– Salt and pepper to taste
– Dumpling ingredients:
+ 2 cups all-purpose flour
+ 1/4 cup warm water
+ 1/4 tsp salt
Instructions:
1. Preheat oven to 350°F (180°C). Roast beef bones for 30 minutes.
2. Sauté chopped onion and minced garlic until softened.
3. Add diced tomatoes, shredded beets, vegetable broth, tomato paste, paprika, salt, and pepper. Simmer for 20 minutes.
4. Meanwhile, prepare dumplings by mixing flour, warm water, and salt to form a dough. Knead and shape into small balls.
5. Add dumplings to the borscht pot and simmer for an additional 10-15 minutes or until they float to the surface.
6. Serve hot, garnished with chopped fresh parsley and crusty bread on the side.
Cooking Time: 1 hour 15 minutes
Borscht with Lamb and Barley
This recipe adds tender lamb and nutty barley to the traditional beet-based borscht, resulting in a rich and satisfying soup.
Ingredients:
– 1 pound boneless lamb shoulder, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium beets, peeled and grated
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add beets, barley, broth, diced tomatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lamb is tender.
4. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 45-50 minutes
Roasted Beet Borscht with Feta
Roasted Beet Borscht with Feta: A Sweet and Savory Twist on the Classic Eastern European Soup!
Ingredients:
– 2 large beets, peeled and quartered
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup grated feta cheese
– 1/4 cup plain Greek yogurt
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
3. In a large pot, sauté onion and garlic in a little water until softened. Add roasted beets, vegetable broth, and feta cheese. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Stir in yogurt and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: Approximately 1 hour and 20 minutes (including roasting time).
Borscht with Red Wine and Herbs
This hearty Russian-inspired soup combines the rich flavors of red wine, beets, and herbs for a comforting and flavorful meal.
Ingredients:
– 2 large beets, peeled and grated
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Merlot or Cabernet Sauvignon)
– 4 cups vegetable broth
– 1 can diced tomatoes
– 2 sprigs fresh thyme
– 1 tsp dried parsley
– Salt and pepper, to taste
– Sour cream, for serving (optional)
Instructions:
1. In a large pot, combine beets, onion, and garlic. Cook over medium heat until the vegetables are tender, about 10 minutes.
2. Add red wine, vegetable broth, diced tomatoes, thyme, and parsley. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, topped with a dollop of sour cream if desired.
Cooking Time: 30-40 minutes
Borscht with Kielbasa and Potatoes
This classic Eastern European soup gets a boost of flavor and texture from the addition of kielbasa sausage and crispy potatoes. A perfect comfort food for any occasion!
Ingredients:
– 2 medium carrots, peeled and grated
– 1 large onion, finely chopped
– 3 cups beef broth
– 1 cup diced kielbasa sausage
– 2 medium potatoes, peeled and thinly sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. In a large pot, sauté the chopped onion and grated carrots in a little bit of oil until softened.
2. Add the beef broth, kielbasa sausage, potatoes, diced tomatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 25-30 minutes
Lentil Borscht for a Protein Boost
This hearty and nutritious soup is a great way to boost your protein intake, perfect for a chilly day or as a post-workout meal. Made with red lentils, vegetables, and lean beef, this recipe is both delicious and satisfying.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups vegetable broth
– 1 pound lean ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and grated
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley or dill, for garnish
Instructions:
1. In a large pot, combine lentils, vegetable broth, ground beef, onion, garlic, carrots, celery, and paprika.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes, or until the lentils are tender.
3. Stir in diced tomatoes and season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 50-60 minutes
Borscht with Apple and Caraway Seeds
This sweet and sour beet soup gets a boost of flavor from the addition of crisp apples and nutty caraway seeds. Perfect for a chilly fall evening, this recipe serves 4-6 people.
Ingredients:
– 2 large beets
– 1 medium onion
– 3 cloves garlic, minced
– 1 apple, peeled and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon caraway seeds
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tablespoon white vinegar
– Salt and pepper to taste
– Sour cream or plain yogurt for serving (optional)
Instructions:
1. Roast the beets at 400°F (200°C) for 45-50 minutes, or until tender.
2. Peel the cooled beets and chop into small pieces.
3. In a large pot, sauté the onion and garlic until softened.
4. Add the chopped apple, cumin, caraway seeds, diced tomatoes, vegetable broth, and roasted beets.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, topped with a dollop of sour cream or yogurt if desired.
Cooking Time: 1 hour 15 minutes
Summary
Get ready to spice up your mealtime with these 20 creative takes on traditional borscht! From classic Ukrainian and Polish versions to vegetarian, vegan, and gluten-free options, there’s something for everyone. Try adding a twist with beef, sausage, lamb, or smoked turkey, or go for a lighter version with yogurt, quinoa, or lentils. And don’t miss the unique flavor combinations like apple and caraway seeds or roasted beet and feta. Whether you’re in the mood for something hearty and comforting or light and refreshing, these borscht recipes are sure to satisfy your cravings.