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Borscht Soup
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5 from 4 votes

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
Calories 81kcal


  • 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


  • In a large pot, melt 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!


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


Serving: 1serving | Calories: 81kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1034mg | Potassium: 509mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3215IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg