Delicious Borscht Soup Trend You Need to Try in 2025

If you’re looking for a soup that’s hearty, nutritious, and bursting with vibrant color, borscht soup deserves a place on your table. This traditional Eastern European dish is more than just food; it’s comfort in a bowl.

Loaded with vegetables, enriched with beans for protein, and flavored with aromatic herbs, borscht combines taste and health in a way few soups can.

This guide will walk you through everything you need to know about making borscht at home. From prepping your vegetables without stress to adding the finishing touches that make it party-worthy, I’ll cover it all in detail.

Along the way, I’ll share helpful tips, serving suggestions, and even variations so you can make this recipe truly your own.

Why You’ll Love This Borscht Soup Recipe

Borscht isn’t just another soup; it’s an experience. The moment you ladle it into a bowl, the deep ruby-red color from the beets catches your eye and makes you pause. It’s one of those rare dishes that’s both visually stunning and incredibly nourishing.

Here’s why this soup deserves a spot on your weekly menu:

1. Packed with Flavor. From the earthy sweetness of beets to the subtle tang of vinegar and the brightness of fresh dill, every spoonful offers a symphony of tastes. The ketchup sautéed with onion and celery adds a touch of sweetness and depth that balances everything out beautifully.
2. Nutrient-Rich Comfort Food. Unlike heavy cream-based soups, borscht delivers comfort without guilt. It’s loaded with vitamins, minerals, and fiber from vegetables, plus plant-based protein from beans. It nourishes your body while satisfying your cravings.
3. Family-Friendly. This is one soup where everyone at the table finds something to love. Kids are often intrigued by the bold color, and adults appreciate its hearty yet healthy profile. Even picky eaters usually warm up to it.
4. Perfect Any Time of Year. Serve it hot with sour cream on chilly nights for a cozy hug in a bowl. Or chill it in summer and serve with fresh herbs for a refreshing meal. It adapts to the seasons effortlessly.
5. Easy to Prepare. Once your vegetables are prepped, the cooking process is simple. You’ll be amazed at how easily a handful of everyday ingredients transform into something so impressive.

Ingredients You’ll Need

Here’s a breakdown of everything you’ll need to prepare a classic and flavorful borscht. The table makes it easy to glance through and gather your ingredients before you start cooking.

How to Make Borscht Soup Within 6 Steps

Making borscht may look intimidating at first, with the vibrant red broth, the layers of vegetables, and the delicate balance of flavors. But once you break it down into steps, it’s surprisingly simple.

The key is organization: prep everything ahead, give the beets their moment to shine, then build flavors in stages.

Follow these six steps, and you’ll be serving a restaurant-worthy bowl of borscht in no time.

Step 1: Prep Your Vegetables Like a Pro

Every great soup starts with good prep work, and borscht is no exception. The beauty of this dish lies in how the vegetables come together, so taking the time to cut them properly sets the tone for the entire recipe.

• Potatoes: Peel and chop them into small, bite-sized cubes. Keeping them uniform ensures they cook evenly. Place them in a bowl of cold water while you finish the other vegetables. This not only prevents browning but also washes off excess starch, giving your soup a clearer broth.
• Celery: Chop two ribs finely. Celery adds background flavor and gentle freshness to balance the sweetness of beets and carrots.
• Onion: Dice one medium onion into small, even pieces. Onions build the base flavor, but they also caramelize slightly later, adding depth. If chopping onions usually leaves you in tears, try chilling them in the fridge first; it really does help.
• Bell Pepper: A small red bell pepper adds a subtle sweetness and beautiful color. If peppers don’t agree with you, leave them out; the soup will still be wonderful.
• Carrots: Slice two medium carrots thinly. You can cut them into rounds, half-moons, or julienned sticks, whichever shape you like best. Carrots not only add sweetness but also enhance the broth’s color.
• Beets: The star of the show. Slip on kitchen gloves to avoid red-stained hands, trim the ends, and peel with a potato peeler. You can slice them into matchsticks by hand, but a food processor with a grater attachment is a game-changer. It saves time, keeps the mess to a minimum, and gives you perfectly grated beets ready for cooking.

Think of this stage like setting the stage for a performance. Each vegetable has a role to play, and prepping them properly ensures they’ll shine when it’s their turn on stage.

Step 2: Cook the Beets for That Signature Flavor

If borscht had a main character, it would undoubtedly be the beet. Its earthy sweetness and brilliant crimson color are what make this soup iconic. That’s why it gets its own spotlight at the beginning of the cooking process.

1. Place a large pot or Dutch oven on medium-high heat.
2. Add two tablespoons of olive oil and let it warm up until shimmering.
3. Add the grated beets, stirring them around so they’re coated in the oil.

Cook them for about 10 minutes, stirring occasionally. The heat softens the beets, releases their juices, and deepens their flavor.

At this point, your kitchen will smell earthy and sweet, and you’ll notice the oil turning red, a promise of the vibrant broth to come.

This step does more than just soften the beets; it creates the foundation of the soup’s color and character.

Without it, your broth might end up looking pale or tasting flat. So, don’t rush this part; give your beets the attention they deserve.

Step 3: Build the Soup Base

Once the beets are softened, it’s time to turn them into a proper soup base. This is where the liquid and hearty vegetables come in.

• Pour in four cups of chicken broth (or vegetable broth if you want a vegetarian version).
• Add six cups of water to balance the richness of the broth and give the soup plenty of volume.
• Drain your prepared potatoes and add them to the pot.
• Toss in the sliced carrots.

Bring everything to a low boil and let it cook for 10 to 15 minutes. You’ll know it’s ready when the potatoes are tender and easily pierced with a fork.

During this stage, the potatoes absorb some of the beet’s color, turning slightly pink, while the carrots add extra sweetness.

The soup starts to transform from a pot of separate ingredients into a unified, aromatic base that already looks stunning.

Pro tip: Keep the heat moderate. A rolling boil can break the potatoes apart too much, leaving your soup cloudy. A gentle simmer works best.

Step 4: Make the Flavor Pack in a Skillet

While the potatoes and carrots are simmering away, it’s time to build an extra layer of flavor in a separate skillet. Think of this as your flavor concentrate, the little powerhouse mixture that will take your borscht from good to unforgettable.

1. Heat two tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the finely chopped onion, celery, and bell pepper.
3. Sauté for 7–8 minutes, stirring occasionally, until softened and lightly golden.

The aroma at this stage is incredible. The onion caramelizes slightly, the celery releases its freshness, and the bell pepper contributes sweetness. Together, they form a trio of flavors that complements the beet base.

Now, here’s the unique twist: add four tablespoons of ketchup. It may sound unusual, but it works magic.

Ketchup brings tang, sweetness, and a little umami depth that balances the earthy beets beautifully. Stir it in and let it cook for about 30 seconds to mellow the acidity.

Once it’s done, transfer this mixture into the soup pot. The moment it hits the beet broth, the fragrance deepens, and the color becomes richer. It’s like giving your soup a flavor boost button.

Step 5: Add Beans and Seasonings

Now comes the fun part, layering in seasonings and finishing touches that make borscht truly shine.

• Open a can of beans and add them, liquid and all, to the pot. The beans not only provide protein but also lend creaminess to the broth as their starches are released. Kidney beans and cannellini beans both work beautifully.
• Add two bay leaves. These infuse subtle herbal notes without overpowering the soup.
• Pour in 2–3 tablespoons of white vinegar. This is key. The vinegar’s acidity cuts through the beet’s natural sweetness, giving the soup a bright, tangy balance. Add more or less depending on your taste.
• Season with one teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper. Adjust later once the flavors have blended.
• Press in one large clove of garlic and stir it through. Garlic adds warmth and depth, tying everything together.
• Sprinkle in three tablespoons of freshly chopped dill. This herb is essential for that traditional Eastern European flavor—bright, aromatic, and slightly grassy.

Let everything simmer together for another 2–3 minutes. This short simmer allows the flavors to marry without overcooking the vegetables.

Taste and adjust the seasoning. Do you want it tangier? Add a splash more vinegar. Need more savoriness? A pinch of salt does the trick.

This is the stage where the soup really comes alive. The broth takes on a complex flavor profile that’s sweet, tangy, savory, and herbal all at once.

Step 6: Serve It Up with Love

The soup is ready, but how you serve it makes all the difference. Borscht isn’t just about flavor; it’s about presentation and tradition.

• Ladle into bowls while hot. The vibrant red broth looks gorgeous against a simple white bowl.
• Add a dollop of sour cream. This is the classic topping, and it swirls beautifully into the soup, softening the acidity and adding creaminess. If you’re feeling adventurous, try mayonnaise instead; it’s richer and gives the soup an indulgent twist.
• Garnish with more fresh dill. The green flecks on top pop against the red broth, making it look even more appetizing.

For the ultimate experience, serve borscht with toasted French baguette slices. Slice the bread, butter both sides, and toast in a skillet until golden and crispy. The crunch of the bread paired with the silky soup is perfection.

One last tip: be careful with beet soup near clothes or tablecloths, beet juice stains can be stubborn! A simple apron or napkin can save the day.

Tips for Making the Best Borscht

Even though borscht is simple at its core, a few thoughtful touches can take it from good to unforgettable. These tips are drawn directly from the process in the subtitles, expanded with practical kitchen wisdom:

1. Taste as You Go

The soul of borscht lies in its balance between sweet beets, tangy vinegar, and savory broth. Don’t just follow measurements blindly; taste at the end of cooking.

If the soup feels flat, add a splash more vinegar. If it feels too sharp, balance with a little more salt or a small pinch of sugar. This tasting habit makes every pot perfectly suited to your palate.

2. Use Gloves for Beets

Beets are gorgeous, but they’re also notorious for staining everything they touch. A pair of disposable gloves saves your fingers from looking like they’ve been dipped in red paint. It also keeps your cutting board and counters a little safer from stubborn beet stains.

3. Cook Ahead for Deeper Flavor

Like many soups and stews, borscht gets better with time. The flavors mellow and deepen overnight, making day-two borscht often superior to the fresh batch.

Consider making it the evening before you plan to serve it. It’s the kind of dish that rewards patience.

4. Freeze a Batch for Later

Borscht freezes beautifully. Portion it into containers once cooled, and stash it in the freezer for up to three months.

When you reheat, add fresh dill and a dollop of sour cream to bring it back to life. It’s the ultimate “ready-to-go” comfort food for busy days.

5. Always Serve with Bread

Don’t underestimate the power of a crunchy side. A simple baguette, sliced, buttered, and pan-toasted, turns this soup into a full meal.

The contrast of the crispy bread with the velvety soup creates the kind of experience that makes families fight over the last piece.

Variations to Try

Borscht is a versatile recipe, and almost every household has its own spin on it. Here’s a table of common variations you can try, depending on your preferences, dietary needs, or simply what you have on hand:

The beauty of borscht is its adaptability. You can lean traditional, go bold with spice, or create a light summer version, all while staying true to its comforting roots.

Final Thoughts

Borscht is more than just a soup. It’s a celebration of color, comfort, and tradition. The ruby-red broth looks stunning. Each spoonful bursts with hearty vegetables and a tangy kick of vinegar and dill.

What makes this borscht soup recipe special is its simplicity. Humble ingredients come together to create something that looks impressive, tastes incredible, and nourishes both body and soul.

Serve it steaming hot with sour cream and crusty bread on a cold evening. Or chill it with fresh herbs for a refreshing summer dish.

Either way, this homemade borscht adapts to every season. It’s family-approved, easy to make ahead, and guaranteed to bring people together around the table.

Delicious Bowls Worth Exploring…

Looking for more cozy, hearty soups to add to your menu? Here are a few of our favorites you can try next:

• Lazy Sunday Pho Soup Recipe for Dinner – A comforting bowl of homemade pho that’s perfect for a laid-back weekend.
• Best Chicken Vegetable Soup Recipe for Family Dinners – A healthy, filling classic that the whole family will love.
• Easy 20-Min Creamy Asparagus Soup Recipe – Smooth, creamy, and ready in minutes, this is the perfect spring-inspired dish.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.