Borscht Soup Recipe from Belarus

Borscht Soup

This brightly colored Borscht Soup is a classic recipe from Belarus. Made with beets, potatoes, tomatoes and more, it is best served with sour cream, dill, and, if you’re feeling adventurous, even a hard-boiled egg!

During the summer of 2017, I worked part-time as a waitress at an upscale restaurant in Kalamazoo, Michigan. The food at this place was DELICIOUS, and they were especially famous for their awesome soups, particularly their cream of mushroom.

Every day that there was a new soup on the menu was a great day, because it meant I got to try something new (plus, the soups were the only things the servers were allowed to eat without paying… That summer, I ate A LOT of soup.)

One day, I saw a soup on the menu that I had never heard of before… Borscht. When I asked one of the food runners how I should describe it to customers he said “it’s a cold beet soup… we serve it with hard-boiled eggs.”

If I could have run out of the restaurant at that very second, I would have run faaaarrrr away from this soup. Everything about that description made me anxious. Cold soup? Made out of beets? Topped with eggs?!?! No thank you!!!!

So, of course, the Borscht Soup was the only soup that summer that I didn’t try.

Borscht Soup

Borscht Soup from Belarus

Now here we are. It’s Belarus week, and Belarusians LOVE their Borscht. So, I swallow my pride, employ Mama Foreign Fork to grate me up some beets, and throw a pot on the stove.

This soup is bomb. The color is gorgeous; the taste is delicious, and I am quite the fan! So, my readers, don’t run from this soup. Embrace it. Try it. It’s delicious and you’ll thank me for this advice.

What is Borscht Soup?

I’m going to try to describe this better than my coworker did two years ago. Borscht is made by simmering beets, carrots, potatoes, and tomatoes on the stove with some broth. Eventually, the vegetables break down, the soup thickens, and out comes a thick, yummy soup that is the most beautiful color I have ever seen.

Now, Borscht soup is a Belarusian/Russian dish, so it has an acidic taste. The beets mixed with tomatoes and apple cider vinegar give a different flavor profile than I’m used to in my soups, but it’s incredible! This acidity is great to enjoy, but the toppings on the soup can help bring your soup to your level of comfort.

Borscht Soup

What Ingredients are In this Recipe?

Butter
Garlic
Onion
Beets
Carrots
Chicken broth
Idaho potatoes
Tomato
Salt
Pepper
Dried dill
Apple cider vinegar
Tomato paste
Hard boiled eggs
Fresh dill weed for garnishment

For full ingredient measurements and step by step instructions, visit the recipe card at the bottom of the page.

How to Make this Recipe

In a large pot, melt the butter. Cook garlic and onion in the butter until translucent, or about 5 minutes.

Add the beets and carrots to the pot along with the broth.

Cover and bring the broth to a boil. Once boiling, reduce heat and simmer for about 15 minutes.

Stir in potatoes, tomato paste, apple cider vinegar, dill, salt, and pepper. Cook, uncovered for about 30 minutes, until the soup reduces and gets a bit thicker.

About five minutes before the soup is done, add the tomatoes.

Garnish with sour cream, fresh dill, and a hard boiled egg. Enjoy!

Is Borscht Soup Served Cold or Hot?

Honestly, I liked either. I think I’m a little more partial to the warm borscht, but you can serve it either way!

Some recipes for borscht can include meat or fish. If you choose to add any of those additions to this recipe for Borscht soup, you may want to serve the soup hot.

However, if you follow the recipe as is, keeping it purely vegetarian, I would advocate for you to eat it cold. Whenever I’ve seen Borscht Soup served in restaurants, it has always been cold as well.

Borscht Soup

How to Serve Borscht

As mentioned above, you can serve your soup hot or cold, depending on personal preference.

Arguably even more important is the toppings! You can choose to top your Borscht Soup with whatever you’d like, but I would recommend some fresh dill, a dollop of sour cream, and some chopped hard boiled eggs.

When topping the soups, make sure to ladle them into individual bowls and distribute the toppings from there. You don’t want to add the toppings to the entire pot of soup, or they may sink or be lost by the time the entire pot is eaten.

My brother likes to mix his soup together to spread that sour cream throughout the entire bowl! If you’d prefer to eat your soup without toppings, you can do that as well!

How Do You Shred Beets for Borscht?

To shred your beets for your Borscht Soup, peel the beets using a vegetable peeler. Take care not to wear any clothes that you care a lot about, as the beets will dye your hands red and it can easily stain clothing as well.

Once the beets are peeled, use a cheese grater to grate them. Use the largest side of the cheese grater, and rub the beet along the side of it, the same motion you would use to shred cheese! Your beets are now grated.

Try making this Borscht Soup yourself! If you do, post a photo of it on Facebook or Instagram with the hashtag #TheForeignFork. Don’t forget to leave a comment on this post letting me know what you thought!!

If you want to try some more Foreign Fork recipes, make sure to check out these recipes I’ve picked out just for you:

Borscht Soup

This brightly colored Borscht Soup is a classic recipe from Belarus. Made with beets, potatoes, tomatoes and more, it is best served with sour cream, dill, and, if you’re feeling adventurous, even a hard-boiled egg! 

Course Appetizer, Main Course, Soup
Cuisine Belarus
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings

Ingredients

  • 1 tbsp butter
  • ½ tbsp garlic
  • 1 onion chopped
  • 4 medium beets peeled and shredded
  • 3 carrots peeled and shredded
  • 6 cups chicken broth
  • 2 medium idaho potatoes cubed
  • 1 large tomato peeled and diced
  • 2 tsp salt
  • 1 tsp pepper
  • ½ tsp dried dill
  • 1 tbsp apple cider vinegar
  • 1 6 oz. can tomato paste
  • Hard boiled eggs
  • Fresh dill weed for garnishment

Instructions

  1. In a large pot, melt butter. Cook garlic and onion in the butter until translucent, or about 5 minutes.
  2. Add the beets and carrots to the pot along with the broth.
  3. Cover and bring the broth to a boil. Once boiling, reduce heat and simmer for about 15 minutes.
  4. Stir in potatoes, tomato paste, apple cider vinegar, dill, salt, and pepper. Cook, uncovered for about 30 minutes, until the soup reduces and gets a bit thicker.
  5. About five minutes before the soup is done, add the tomatoes.
  6. Garnish with sour cream, fresh dill, and a hard boiled egg. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For personal or educational use only.

Liptaur: An Austrian Cheese Spread

Liptaur Austrian Cheese Dip

Liptaur is a delicious cheese spread made with soft cheese mixed with paprika, onions, capers, chives, and beets. It is a unique take on a party dip, and  is best served with crackers, pretzels, or vegetables!

Liptaur Made with Quark Cheese

So…. quark cheese. That’s what we’re workin’ with this week. Quark (obviously) comes from Austria; It’s a soft cheese vaguely similar to American cream cheese! During Austria week, my co-chef Nick and I wandered the dairy aisle of many a grocery store in search of the elusive quark cheese. Finally, we found our treasure in the cheese section of Whole Foods. God, I love that place.

So, to be fair, I’m not really a Bavarian-flavored type of gal. I don’t really like sauerkraut or pickled things or dijon mustard or anything that has a fermented taste, so I was nervous about this dish. The dijon, pickled beets, and capers all made me a liiiiiittle uncomfy. But this dip was surprisingly delicious, and something I’m excited to share! And to top it off, its color is BEA-U-TI-FUL.

Substitution and Serving Suggestions

I’ve always loved beets, so I decided to add pickled beets to the recipe. If you’d prefer, you can also remove them or substitute in a different one of your favorite pickled vegetables. I provided vegetables, crackers, bread, and pretzels for my dipping plate, but the liptaur would also be delicious as a light spread on a sandwich!

Did you like this liptaur dip? Share a photo of it on Facebook and tag @theforeignfork and hashtag #theforeignfork! You should also check out my other recipes from Austria, here!

Liptuar (Austrian Cheese Spread)

Liptaur is a delicious cheese spread made with soft cheese mixed with paprika, onions, capers, chives, and beets. It is a unique take on a party dip, and is best served with crackers, pretzels, or vegetables! 

Course Appetizer
Cuisine austrian
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings

Ingredients

  • 8 oz quark cheese
  • 1/2 tbsp paprika
  • 2 pickled beets diced
  • 1 tbsp capers
  • 4 stalks chives, with whites chopped
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 white onion chopped
  • 4 oz butter softened
  • 1/2 tbsp dijon mustard

Instructions

  1. Use and electric mixer to beat softened butter and quark cheese together. 

  2. Use a rubber spatula to mix in the rest of the ingredients. 

  3. Enjoy with pretzels, vegetables, bread, or crackers!