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Beetroot Soup or Borscht--Quick and Easy Seasonal Recipe

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

How To Make Quick And Easy Borsht (Beetroot Soup)--A Seasonal Recipe

Beetroot soup or borscht (also spelt borsht, borsch, bortsch or even bors) is a traditional Jewish and Eastern European delicacy.

You can find variations of Borscht from Russia to Poland and Bulgaria, and 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"), 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 a seasonal vegetable 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?

Please Rate This Beetroot Soup Recipe Here To Help Other Readers

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
  • 1 and a half pints of water


  • 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. Allow the soup to cool slightly. Then 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 More 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.

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Variations of Beetroot Soup before and after adding cream

Variations of Beetroot Soup before and after adding cream

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

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

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?

Read about the Benefits of Beetroot.....Even Bears Like Borsht--See the Article Below!

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?

Diana Grant (author) from United Kingdom on September 13, 2016:

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

Sylvia from Corpus Christi, Texas on August 22, 2016:

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!).

Diana Grant (author) from United Kingdom on November 16, 2014:

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

Arco Hess from Kansas City, Kansas on November 07, 2014:

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.

Diana Grant (author) from United Kingdom on February 26, 2014:

@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?

Diana Grant (author) from United Kingdom on February 26, 2014:

@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!

Diana Grant (author) from United Kingdom on February 26, 2014:

@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

Jennifer P Tanabe from Red Hook, NY on February 26, 2014:

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

Virginia Allain from Central Florida on February 26, 2014:

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.

Nancy Tate Hellams from Pendleton, SC on February 26, 2014:

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

gottaloveit2 on May 02, 2011:

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.

Ann from Yorkshire, England on December 13, 2010:

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

Diana Grant (author) from United Kingdom on December 10, 2010:

@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.

Sandy Mertens from Frozen Tundra on December 10, 2010:

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

BuckHawkcenter on December 06, 2010:

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

James Jordan from Burbank, CA on December 05, 2010:

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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