A Slavic staple, Borscht soup is quintessentially Russian to the extent of being equally popular as any other Russian classic like caviar or vodka. The borscht soup recipe is primarily a beetroot soup recipe that also contains various other vegetables while being heavily flavoured with herbs like thyme and bay leaves. A Russian borscht soup is typically sour and sweet, with earthy notes which make it a wholesome and hearty fare in any season. Originally, prepared using fermented parsnip to make borscht, from which it derived its name, this humble soup has evolved over years to result in the present recipe that the world adores. For you, we have curated the most authentic and easy borscht soup recipe, from Russia, with love!
▲ Enjoy your Borscht soup hot with bread on the side
You might find it interesting to know that while the beetroots may seem integral to borscht, this soup originally was devoid of them, containing mainly parsnips and gradually various regional, seasonal vegetables and millets were added to it. The borscht soup recipe from the medieval ages has now evolved to a ruby red beetroot soup of the modern day.
▲ Sauté onions, celery, apples, and other vegetables in a pan
Beetroot being the central element, traditional Russian borscht can be made both vegan with vegetable stock or with chicken broth or lamb. Yummefy’s borscht soup recipe features beetroot, onions, mushrooms and apples that provide the body, texture and sweetness to the soup, while celery gives the soup an aromatic savoury base that’s grassy and salty.
▲ Pour hot vegetable stock into the sautéed vegetables
Or see all our Soup Recipes right here!
▲ Stir the soup and bring it to a boil. Cover and simmer for 25 minutes.
Borscht soup, which can also be called beetroot soup or a chukandar soup recipe is as healthy as a soup can ever get. One of the main constituents, beetroots being highly pigmented, this ruby red vegetable is teeming with antioxidants that are known to reduce the debilitating effects of free radicals in our environment, therefore it is recommended to include beets in our diet on regular basis. And what could be a better way to do it than cooking up a bowl of our borscht soup recipe Russian style every now and then. Beetroots are also known to reduce blood pressure and help manage cardiovascular health.
▲ Pour the cooked vegetables and soup into a blender and blend till smooth
The alkalizing nature of the celery stalk makes it a great option for those looking for fiber and makes this a recipe that supports digestion. Mushrooms added to the borscht soup recipe introduce vitamin D. Add to this amalgamation vitamin C, folate and nitrates from different vegetables; all the vegetables play a vital role in supplementing the much-required nutrients thus making this recipe well-rounded and wholesome soup for both children and adults alike.
▲ Strain the soup and pour it back into the saucepan to reheat before serving
Just like any soup recipe, cooking borscht also involves extracting the most out of the ingredients while balancing the flavors. A large chunk of our easy borscht soup recipe involves preparing the vegetables for further processing; using a food processor or a chopper will cut down on the effort and time involved in doing so. Starting with sautéing onions and celery stalks, other ingredients such as cumin, bay, thyme, apple, beetroot and mushrooms are gradually added to the pan to soften on medium heat. A separately prepared vegetable stock is poured in, and the mix is allowed to simmer for some time on low heat. Upon removing the bay leaves and thyme bundle, the remaining mixture is blended well, then run through a sieve once to achieve a smooth texture. Follow the simple Russian borscht recipe below or video above for precise instructions, cooking time, and accurate quantity of ingredients.
▲ Ladle the soup into a shallow soup bowl
Vegetable peels contain many micronutrients that the flesh might be completely devoid of and the same goes for beetroots. A beetroot peel is completely edible though it cannot be added directly to the soup, therefore it is recommended to prepare the vegetable stock using the peels and a variety of other seasonal and taste-neutral vegetables. This stock is then used later in the borscht recipe as a base for the soup.
▲ While plating the soup, garnish or decorate it with cream
While this borscht soup recipe supplements the micronutrients essential for a diet, you may still want to fulfill your daily dietary requirement for healthy carbs with this soup. Traditionally, borscht soup is accompanied with warm pirozhki stuffed buns in Eastern Europe, but you can opt for any fresh-baked whole-grain bread or buns and this would serve as a complete meal for lunch or dinner. Borscht tastes best when hot but can be had at room temperature or as a cold soup in summers. Serve it with a dollop of plain cream or sour cream on top to render it a silky texture. In case you are avoiding dairy then coconut cream would be a great alternative for you.
▲ Enjoy borscht with bread. Serve hot, chilled, or at room temperature
This borscht soup recipe is equally loved by occasional soup eaters and conscious eaters because this recipe is a match made in heaven for weight watchers. If you loved this recipe then you should also try some of our other curated soup recipes. All these soup recipes are unique in their own way. Health enthusiasts may also find some delicious Salad Recipes at Yummefy helpful in planning a healthy diet plan that does not compromise on flavour.
▲ Serve borscht in a stylish soup bowl to impress your guests
Learn how to make this simple Russian veg borscht soup, which is great for vegans, weight watchers, and for those on a gluten-free diet.