Borscht – Healthy Beet Soup

5 from 7 reviews

Borscht is a healthy beet soup recipe with Ukrainian origins. This version is bright in taste & color. Vegetarian and gluten-free, it’s great hot or cold.


  • 4 pounds purple beets (with tops) 45-60 minutes
  • 2 tablespoons olive oil
  • 3 leeks, sliced into thin rounds
  • 1 red onion, halved and thinly sliced
  • 1 tsp whole caraway, toasted
  • 2 cooking apples (fuji, pink lady, etc), peeled then cut into a medium dice
  • Few sprigs of thyme
  • 4 ribs celery, small dice
  • 6 cloves garlic, chopped
  • 3 bay leaves
  • 1 pound winter greens (kale, arugula, spinach, etc), roughly chopped into bite
  • sized pieces
  • 1/2 cup apple cider vinegar
  • Creme fraiche, dill sprigs, chopped chives for garnish


  1. Cover the beets with water and cook (simmer) until very tender, 45-60 minutes. Strain the cooking liquid and reserve.
  2. Once cool enough to touch, peel the beets and cut into bite-sized pieces/cubes.
  3. While the beets are cooking, in a large pot, sweat the leeks and red onion in olive oil until tender, about 5-6 minutes.
  4. Add the celery, garlic, thyme and bay leaves, sweat an additional 5 minutes.
  5. Add the reserved beet juice, and simmer for about 30 minutes.
  6. Add the beets, chopped greens, and apples and cook an additional 15 minutes.
  7. Add the cider vinegar to taste (you need more or less than the 1/2 cup). This acid will brighten the soup. Adjust quantity to your liking.
  8. Salt and pepper to taste.
  9. Garnish with creme fraiche, dill sprigs, and chopped chives.


Recipe courtesy of Hannah MacDonald of Brasserie Four

Keywords: Best borscht recipe, healthy beet soup, authentic borscht recipe