Delicious Borscht with Potatoes Recipe is a comforting, colorful soup rooted in Ukrainian home cooking and loved across Eastern Europe. This version features tender potatoes, sweet beets, cabbage, and aromatic vegetables simmered into a rich, satisfying bowl that is hearty enough for dinner yet light enough to enjoy year round. With simple ingredients and clear steps, this recipe brings authentic flavor to your table without complexity.
Whether you grew up with borscht or are trying it for the first time, this guide walks you through everything you need to know to make a pot that tastes balanced, vibrant, and deeply nourishing.
Table of Contents
Why You’ll Love This Delicious Borscht with Potatoes Recipe
This borscht is naturally comforting and practical. Potatoes add body and make the soup filling without the need for meat, while beets provide gentle sweetness and that signature ruby color. The method layers flavors carefully so the soup tastes rich and rounded rather than earthy or flat.
It is also a flexible recipe. You can keep it vegetarian, adjust the tang, or add more vegetables based on what you have on hand. Best of all, borscht tastes even better the next day, making it ideal for meal prep and leftovers.
Ingredients for Delicious Borscht with Potatoes Recipe
Soup Base
- 2 tablespoons olive oil or sunflower oil
- 1 medium onion, finely chopped
- 2 medium carrots, grated or julienned
- 3 cloves garlic, minced
Vegetables
- 3 medium beets, peeled and grated or julienned
- 2 medium potatoes, peeled and diced into 1 inch cubes
- 2 cups green cabbage, thinly sliced
Liquid and Seasoning
- 6 cups vegetable broth or water
- 2 tablespoons tomato paste or crushed tomatoes
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
To Serve
- Sour cream
- Fresh dill or parsley, finely chopped
Ingredient Notes
Beets are the heart of this soup. Fresh beets give the best color and flavor. If they are large, use two instead of three.
Potatoes help thicken the broth naturally. Yukon Gold potatoes offer a creamy texture, while russet potatoes make the soup slightly heartier.
Tomato paste adds mild acidity and depth. It balances the sweetness of the beets without overpowering the soup.
Vegetable broth keeps the recipe family friendly and vegetarian. Chicken broth can be used if desired, but it is not necessary for great flavor.
Step by Step Instructions
Step 1: Prepare the Vegetables
Wash, peel, and grate the beets. Dice the potatoes and shred the cabbage. Having everything ready before you start makes the cooking process smooth and stress free.
Step 2: Start the Potatoes
In a large pot, bring the vegetable broth or water to a gentle boil. Add the diced potatoes and cook for about 10 minutes, until they are just beginning to soften. Reduce the heat to a steady simmer.
Step 3: Sauté the Aromatics
While the potatoes cook, heat the oil in a skillet over medium heat. Add the chopped onion and carrots. Cook for 5 to 7 minutes, stirring often, until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
Step 4: Cook the Beets
Add the grated beets and tomato paste to the skillet. Stir well and cook for 5 to 8 minutes, allowing the beets to soften and release their color. This step deepens the flavor and keeps the soup vibrant.
Step 5: Combine and Simmer
Transfer the beet mixture to the pot with the potatoes. Add the sliced cabbage, bay leaf, salt, and pepper. Stir gently and simmer uncovered for 15 to 20 minutes, until all vegetables are tender and the flavors are well blended.
Step 6: Adjust and Rest
Taste the soup and adjust seasoning if needed. Remove the bay leaf. Turn off the heat and let the borscht rest for 10 minutes before serving to allow the flavors to settle.
Pro Tips for Success
- Grate the beets finely for even cooking and a smoother broth.
- Do not overboil the soup, as high heat can dull the color.
- Let the soup rest before serving for better flavor.
- Use fresh herbs at the end for brightness.
- Taste and season gradually to keep the soup balanced.
Flavor Variations
- Add a splash of fresh lemon juice at the end for extra tang.
- Stir in a spoonful of sugar if your beets are not naturally sweet.
- Add white beans for extra protein and texture.
- Use parsnips in place of part of the carrots for a deeper flavor.
- Finish with a drizzle of olive oil for richness.
Serving Suggestions
Serve this Delicious Borscht with Potatoes Recipe hot with a generous spoon of sour cream and a sprinkle of fresh dill or parsley. It pairs beautifully with crusty bread, rye toast, or simple rolls.
For a complete meal, serve alongside a light cucumber salad or roasted vegetables.
Storage and Freezing Instructions
Store leftover borscht in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight, making leftovers especially delicious.
To freeze, let the soup cool completely, then transfer to freezer safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Delicious Borscht with Potatoes Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Delicious Borscht with Potatoes Recipe is a comforting, vibrant soup made with tender potatoes, sweet beets, cabbage, and aromatic vegetables, delivering authentic Eastern European flavor in a simple, nourishing bowl.
Ingredients
- 2 tablespoons olive oil or sunflower oil
- 1 medium onion, finely chopped
- 2 medium carrots, grated or julienned
- 3 cloves garlic, minced
- 3 medium beets, peeled and grated or julienned
- 2 medium potatoes, peeled and diced
- 2 cups green cabbage, thinly sliced
- 6 cups vegetable broth or water
- 2 tablespoons tomato paste or crushed tomatoes
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- Sour cream, for serving
- Fresh dill or parsley, chopped, for serving
Instructions
- Wash, peel, and prepare all vegetables.
- Bring broth or water to a gentle boil in a large pot.
- Add diced potatoes and simmer until slightly tender.
- Heat oil in a skillet and sauté onion and carrots until softened.
- Add garlic and cook briefly until fragrant.
- Stir in beets and tomato paste and cook until softened.
- Transfer beet mixture to the pot.
- Add cabbage, bay leaf, salt, and black pepper.
- Simmer gently until all vegetables are tender.
- Remove bay leaf and adjust seasoning.
- Let rest briefly before serving.
Notes
Simmer gently to preserve the bright color. Let the soup rest before serving for best flavor. Fresh herbs add brightness at the end.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Ukrainian
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 6 g |
| Carbohydrates | 32 g |
| Fat | 7 g |
| Fiber | 6 g |
| Sodium | 520 mg |
Values are estimates and will vary based on ingredients used.
FAQ About Delicious Borscht with Potatoes Recipe
Is borscht supposed to be vegetarian?
Traditional borscht can be vegetarian or made with meat broth. This version is vegetarian and still deeply flavorful, making it suitable for a wide range of diets.
Why is my borscht not bright red?
Overcooking or boiling too aggressively can dull the color. Gentle simmering and sautéing the beets separately help preserve the vibrant hue.
Can I make this soup ahead of time?
Yes. Borscht tastes even better the next day as the flavors meld. It is an excellent make ahead soup.
Do potatoes belong in borscht?
Many Ukrainian home recipes include potatoes. They make the soup more filling and comforting, especially when served as a main dish.
Can I serve borscht cold?
This version is best served hot or warm. Cold beet soups exist, but they follow a different preparation style.
Final Thoughts
This Delicious Borscht with Potatoes Recipe is proof that simple ingredients can create deeply satisfying comfort food. With its vibrant color, balanced flavor, and nourishing vegetables, it is a soup you can enjoy any time of year.
Whether you are honoring tradition or discovering borscht for the first time, this recipe delivers warmth, flavor, and a sense of home in every bowl.