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Beetroot Soup or Borscht - Quick and Easy Seasonal Recipe

Updated on June 25, 2020
Gloriousconfusion profile image

I used to help in our family restaurant, and I love good food. I enjoy thinking up creative ways to use leftovers to avoid food waste.

How To Make Quick And Easy Borsht (Beetroot Soup)--A Recipe Now Beetroots Are In Season

Borscht (also spelt borsht, borsch or bortsch) or Beetroot Soup is a traditional Jewish delicacy.

Borscht | Source

Borsht Is Also a Popular Traditional Soup Throughout Eastern Europe

You can find variations of Borscht from Russia to Poland and Bulgaria, so, clearly, the Jews brought the recipe with them when they left Eastern Europe in the Diaspora.

Beetroot Soup Recipes are quite varied, and in Omsk, Russia, I tasted a much thinner version of Borsht, made mainly with cabbage and just a few shreds of beetroot and carrot. I have recently even bought Polish borsht as a packet soup, and in concentrated form in a bottle, from our local ethnic store. Some Romanian friends gave me yet another variant, which they called borsht (or "bors"), but which didn't contain any beetroot but instead a fermented slightly sour-tasting liquid and lovage. It was quite tasty, but I much prefer my version.

The recipe below is Borsht the way my Mother used to make it (what a cliché!).

Beetroot soup is cheap to make, because it uses seasonal vegetables and very few ingredients. It is suitable for vegetarians as no meat is involved, and it is nourishing and tasty. What more could you ask?

First of All, a Word of Warning: Beware of Beetroot Stains

Beetroot stains everything,

from hands to wooden surfaces,

to clothes - a beautiful rich colour,

but not one you necessarily want in

inappropriate places!

Please Rate This Beetroot Soup Recipe Here To Help Other Readers

Cast your vote for Quick and Easy Beetroot Soup or Borsht

Cook Time

Prep Time: 5 Minutes and 20 - 30 Minutes cooking

Total Time: 25 - 35 Minutes

Serves: 4

Beetroot Soup Ingredients



  • 1 lb. Fresh Beetroot
  • 2 Egg Yolks
  • Half a Lemon
  • Half a teaspoonful of Salt
  • 1 teaspoonful of Sugar (or equivalent sweetener)
  • 1 - 2 tablespoons of Sour Cream or thick plain Yogurt


  • Many people grate the beetroot before cooking, but this is messy, so I don't do it.
  • Many people have just a blob of sour cream on the top of the soup. Not me, I like everything mixed in together in a pink swirl.
  • Recently I have been adding thick yoghourt to my beetroot soup instead of cream, as I think it might be healthier and better if you are trying to lose weight or cut down on fatty things.

So this is the way I make borsht:



  1. Wash the beetroots and remove leaves and any blemishes.
  2. Boil the beetroots for about 5 minutes to loosen the skin, then throw away the water (you can skip this step, but peeling raw beetroot can be very messy).
  3. Peel and slice the beetroots and cover them in about one and a half pints of fresh water.
  4. Add juice of half a lemon, salt and sugar.
  5. Bring to the boil and gently simmer until the beetroot is soft (about 15 - 20 minutes), then let it cool slightly. Add any further lemon, salt or sugar to suit your taste - I think lemon juice brings out the flavour, but the sourness needs to be counteracted with sweetening, as this soup should have a mildly sweet flavour.
  6. Take about half the beetroot slices, blend them with a little of the liquid in a blender, adding the two egg yolks and the cream or yogurt. Then add them slowly to the soup, stirring the mixture to stop it curdling. Bring it slowly to the boil and simmer for about one minute.

Notes and Variations

1. The soup can be served hot or cold.

2. Sometimes I use about quarter of a pint of milk instead of or as well as cream or yogurt. Milk and lemon juice tend to curdle, but this is avoided if you let the soup cool slightly, before adding the milk slowly whilst stirring, and then heating it slowly, maintaining the soup temperature below boiling point.

3. The egg yolks thicken the soup, but you need to stir them in when the soup has cooled. They are not an essential ingredient and the soup still tastes good without them.

4. Yogurt also thickens the soup, so can be used instead of or as well as egg yolks.

5. You can use artificial sweetener instead of sugar.

Variations of Beetroot Soup before and after adding cream
Variations of Beetroot Soup before and after adding cream | Source

This is What Happens When Borscht Curdles


The Texture Is a Bit Weird But It Still Tastes Nice !


Here's a Variation on What Borsht Looks Like -A Russian Version

A Turreen of Russkij Borschtsch
A Turreen of Russkij Borschtsch | Source

You can see that the above version is a soup packed with various vegetables and possibly meat, and is made with a meat stock - unlike mine, which is made with just beetroot as the main ingredient.

It looks different again if you use one of the many versions of borsht cup soup now available. They are actually quite tasty, but, to my way of eating, "fresh tastes best".

Instant Borscht - This Is The One I Sometimes Use When I Just Want An Instant Cup Soup

Winiary Instant Beetroot Soup 170 g (Pack of 10)
Winiary Instant Beetroot Soup 170 g (Pack of 10)
It's nowhere near as good as the fresh home-made version, but makes a pleasant and comforting hot drink and it's amazingly cheap! I always keep some in my cupboard, along with the tea and coffee. When I make it, I usually add a little lemon juice and yogurt, cream or even milk, to make it more like the real thing.

Talking About Food, What About Food Waste? In Particular, Out-of-Date Food


What do You Think About Stores Selling Off Cheap Food Just Before it Goes Out of Date? Take This Poll and See What Other People Do

Here in London, if you were to go shopping at the big chain supermarkets in the late afternoon, you would find quite a lot of perishable food being sold off at a reduced price because it has reached its "Best-Before" date without being sold at full price -

So would you buy it?

Do you buy reduced price perishable food from supermarkets?

See results

A YouTube Video Beetroot Soup Recipe From a Popular TV Chef

It's so Nice to Hear From People All Round the World........ I Love to Get Feedback (No Pun Intended)

Comments - Just Leave Your Mark...Have You Tried Borsht?

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    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      4 years ago from United Kingdom

      Yes, soup-making couldn't get much easier than this simple recipe, because there are so few ingredients

    • boutiqueshops profile image


      4 years ago from Corpus Christi, Texas

      I've always wanted to try this soup and especially to try making it. My husband loves beets. Your recipe sounds wonderfully easy and delicious too. I'm going to save it for when I harvest our first crop of beets (cross your fingers!).

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      6 years ago from United Kingdom

      They are seasonal, so maybe you've been looking at the wrong time

    • Arco Hess Designs profile image

      Arco Hess 

      6 years ago from Kansas City, Kansas

      Yum! For whatever reason, beets have been so incredibly hard to find lately. I use to find them all the time. I've been wanting to cook up some borscht.

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      6 years ago from United Kingdom

      @OhMe: Nothing venture, nothing win.

      I'm amazed at how many of you have never tried it. Depends on your background really, doesn't it?

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      6 years ago from United Kingdom

      @Virginia Allain: That would be a good idea, or try the beetroot soup essence - if you like that, just remember home made borsht is much better!

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      6 years ago from United Kingdom

      @jptanabe: It only needs very cheap ingredients, so you won't have wasted much money, just a bit of time if you don't like it - and maybe you know someone else who will like it

    • jptanabe profile image

      Jennifer P Tanabe 

      6 years ago from Red Hook, NY

      I love beets, but haven't tried making the soup yet.

    • Virginia Allain profile image

      Virginia Allain 

      6 years ago from Central Florida

      I'm scared of trying something like this. Guess I should taste it in a restaurant to see if I'd like the taste first.

    • OhMe profile image

      Nancy Tate Hellams 

      6 years ago from Pendleton, SC

      I've never eaten Beetroot so maybe I need to give it a try.

    • gottaloveit2 profile image


      9 years ago

      My family is from Russia and we make beet borscht also - we use sour salt in lieu of lemon but I think I'll try your recipe - I like the idea of thickening the borscht with eggs. Will follow up and let you know how it went.

    • annieangel1 profile image


      9 years ago from Yorkshire, England

      I've always wanted to try beetroot soup - now I shall - thanks to you

    • Gloriousconfusion profile imageAUTHOR

      Diana Grant 

      9 years ago from United Kingdom

      @SandyMertens: It's a bit like Marmite - you either love it or hate it. I'm the only one out of my family who actually likes (loves) it, following the tradition of my mother and grandmother.

    • SandyMertens profile image

      Sandy Mertens 

      9 years ago from Frozen Tundra

      I have never made this type of soup before. Sounds interesting.

    • BuckHawkcenter profile image


      9 years ago

      Diana, this recipe looks really good. And something that I can even make, I hope. Will let you know how it works. (smiley face)

    • Hairdresser007 profile image

      James Jordan 

      9 years ago from Burbank, CA

      I love borscht soup. My grandma makes it but hers is orange ish in color. She adds beef to it so maybe that is why. But it tastes so good! Thanks for the recipe. I want to see how it is!


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