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3 from 1 vote

Borscht, Red Beet Soup

The Elixer of Soups, Borscht or red beet soup packs a punch of health and flavor.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Soup
Cuisine: Russian
Servings: 6
Author: Angela Roberts


  • 1 pound of red beets peeled, grated
  • 1 tablespoon butter
  • 2 carrots grated
  • 1 onion finely chopped
  • 1/2 head of red cabbage shredded
  • 8 cups of meat broth
  • vinegar: 1 tablespoon apple cider vinegar or 1 teaspoon of each of the following:
  • apple cider vinegar
  • rose vinegar or red wine vinegar
  • balsamic vinegar
  • fresh chives chopped
  • sour cream
  • sea salt
  • freshly ground pepper
  • option: hot sauce Sriracha sauce is my choice


  • Shred beets and carrots. Set Aside.
  • Soften onion in butter, add carrots, cook for a few minutes.
  • Add beets and cabbage, cook for a minute.
  • Add broth, 1 tablespoon apple cider vinegar or 1 teaspoon of each vinegar. Season with salt, pepper and hot sauce (to your taste).
  • Cook until beets, cabbage are cooked through. Serve with vinegar and hot sauce at the table, and sour cream and chopped chives for garnish.
  • Note: Feel free to add potatoes, just as you would with any other soup.