Borscht (Beet Soup)
A vibrant, ruby-red soup that gets its natural sweetness from beets, balanced with carrots, potato, and cabbage, and brightened with fresh dill and a tangy twist of lemon.
- 2 tablespoons olive oil
- 4 beets, peeled and diced 1/2 inch (approx. 1 1/2 pounds)
- 2 carrots, diced 1/2 inch
- 1 large russet potato, peeled and diced 1/2 inch
- 1/2 small green cabbage, thinly sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups beef broth
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 bay leaf
- Salt and black pepper, to taste
- Sour cream, for serving, optional
- Heat the olive oil in a large soup pot over medium-high heat. Add the beets, carrots, potato, and cabbage, and cook, stirring occasionally, until slightly softened, about 10 minutes.
- Add the minced garlic and cook for 30 seconds, just until fragrant — garlic burns quickly, so keep an eye on it and stir constantly during this brief step.
- Pour in the vegetable broth and beef broth, and add the bay leaf. Simmer uncovered for 20 to 25 minutes, until the beets and carrots are tender when pierced with a fork.
- Discard the bay leaf, then stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper as needed — the lemon is what balances the beets' natural sweetness, so don't skip tasting before you serve.
- Ladle into bowls and serve with a dollop of sour cream and a little extra fresh dill on top.
Chef's Note: Beets bring a natural sweetness to this soup that can tip into cloying without something acidic to cut through it, which is exactly the job the lemon juice and zest are doing here — added right at the end, they keep the whole pot tasting balanced rather than one-note. A dollop of sour cream at serving isn't just for looks either; its tang plays the same balancing role bite by bite as you eat.
This soup is a genuinely good make-ahead option, since the flavors deepen and meld even further after a day or two in the fridge. Leftovers keep well in an airtight container for up to four days and reheat easily on the stovetop or in the microwave — just add the sour cream fresh at serving rather than storing it mixed in.
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