Easy Homemade Borscht (Russian Beet Soup)

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Did you know that beets are considered a superfood? They are packed with nutrients and offer many health benefits for you and your family. Borscht originated in Ukraine, and is now a staple throughout Eastern Europe. Having lived in Russia for a year and a half as a volunteer for The Church of Jesus Christ of Latter-day Saints, I had to try this for my family. And we are so glad we did! Here’s my version of this delicious and comforting soup:

Video (Click Here)

Ingredients

  • 1-2 Chicken Breasts 
  • 9 cups water
  • 2 Tbsp chicken bouillion
  • 2 medium beets (peeled and shredded) 
  • 2-3 large carrots (peeled and shredded) 
  • 3-5 potatoes (peeled and cubed) 
  • 1-2 cups shredded cabbage 
  • 1 onion, diced 
  • 1 tsp minced garlic
  • 2 Tbsp olive oil
  • 2 Tbsp vinegar 
  • 3 Tbsp tomato paste
  • 2-3 bay leaves
  • ½-1 tsp celery salt 
  • Salt (to taste) 
  • Black pepper (to taste) 
  • ½-1 tsp dried dill 
  • 1-2 Tbsp butter

Instructions

  1. Prep all ingredients by washing, peeling, and chopping as needed.
  2. Cube the chicken breasts and season generously with salt and pepper. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes. Add the shredded carrots and beets and cook for an additional 5–7 minutes, stirring occasionally.
  4. While the vegetables are cooking, combine the water, chicken bouillon, and potatoes in a large soup pot. Bring to a gentle simmer over medium-high heat. 
  5. When the vegetables are done, add them into the soup pot. Add the tomato paste, vinegar, celery salt, bay leaves, and additional salt and pepper to taste. Cover and simmer on low for 10-20 minutes, or until the potatoes are fork tender.
  6. While the soup simmers, melt the butter in the same skillet used for the vegetables. Add the chicken and cook until fully cooked through, about 5-7 minutes. 
  7. A few minutes before the chicken is done cooking, add the cabbage to your soup. 
  8. Add the cooked chicken to the soup along with the dill. 
  9. Stir and simmer for an additional 1-2 minutes. 
  10.  Serve hot with a dollop of sour cream and a slice of bread! 

Notes:

  1. I like to use the shredding attachment on my food processor to quickly shred the beets and carrots, but this can also be done by hand. 
  2. This does make A LOT, so feel free to half it. 
  3. Borscht tastes even better the next day, making it a great meal-prep option.

I hope you enjoy this soup as much as my family does! If you try it, I’d love to hear what you think in the comments below.

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