Borscht (an eastern European soup) for those cooler Spring days...
This is a staple soup from Eastern Europe that my Russian friend Lena taught me how to make. Even though it’s spring, the temperatures can still swing from warm to chilly, and this soup fits that in-between perfectly. With its beautiful ruby color and earthy, comforting flavor, it’s cozy without feeling heavy—exactly what I crave this time of year. Recipe as follows:
Ingredients:
3 large beets shredded
3 carrots shredded
1 yellow onion (you could use half)
3-4 cloves of garlic minced
olive oil
1/2 a can of tomato paste
Beef broth (I use homemade, but you can use a quality store bought or veggie one)
salt & pepper
2 bay leaves
apple cider vinegar
sugar (or a healthy sweetener substitute)
Garnishes:
sour cream
chopped dill
chopped green onion
chopped parsley
Directions
1. Start by finely chopping onion and garlic, then sauté them in olive oil in your soup pot until soft and fragrant.
2. Meanwhile, shred 3 large carrots and 3 large beets (you might need to do this step ahead of time depending what method you use to shred).
3. Add the shredded carrots to the pot first, cooking them with the onion and garlic. Season with salt.
Once softened, add the shredded beets and continue to sauté so everything starts to deepen in color and flavor.
4. Stir in a generous spoonful of tomato paste and let it cook down slightly—this builds richness and depth.
Then pour in homemade beef broth (I love using homemade marrow-rich broth from osso buco bones for extra body and flavor)
5. Add bay leaves & a small amount of sugar—just enough to balance the acidity and lift the tomato flavor.
6. Let everything simmer gently until the vegetables are tender and the flavors have melded, about 45 mins to an hour. Right before finishing, add a splash of apple cider vinegar for brightness, and add a bit more salt only if it is needed.
To serve:
Ladle into bowls and top generously with:
Fresh dill
Chopped green onion
Fresh parsley
A spoon of sour cream
✨ Additional note: We always add shredded osso bucco beef to this soup for some protein, and that is also where I get the broth from along with the marrow. I simmer it ahead of time in a broth, and then transfer liquid and bones with the marrow to the soup, and remove the bones when the soup is ready to serve. This is not necessarily traditional but one of the personal tweaks I do to make it a bit more of a complete meal, along with the unbeatable flavor & additional nutrients.
I’ve found that borscht is incredibly versatile, which makes it a wonderful soup to keep in your rotation during both chilly and mild days. What I particularly love about this soup is its balance of flavors — the earthiness of shredded beets and carrots combined with the richness of homemade marrow-rich beef broth creates a hearty base that feels nourishing but not overly heavy. Adding a splash of apple cider vinegar right before serving really brightens up the soup and adds a subtle tang that lifts all the flavors. When making borscht, using shredded vegetables instead of chunks allows the flavors to meld beautifully and gives the soup a smooth, cohesive texture. I also appreciate the step of sautéing the onion, garlic, carrots, and beets in olive oil alongside tomato paste, which deepens the flavor profile thanks to the natural sweetness and umami from the paste. In my experience, the garnishes — sour cream, fresh dill, green onion, and parsley — are essential. They provide both a creamy contrast and refreshing herbaceous notes that make each bowl feel homemade and special. If you want to make it a more substantial meal, adding shredded osso bucco beef, as mentioned in the recipe, is a brilliant tweak. The marrow-rich broth prepared from beef bones not only enhances flavor but also adds extra nutrients. This soup is a great way to embrace the lingering coolness of early spring without feeling bogged down by heavier winter dishes. It’s definitely a recipe I recommend trying if you want a traditional Eastern European soup that also feels fresh and light. I’ve also experimented with vegetarian versions using vegetable broth to good effect, still preserving the characteristic sour note with apple cider vinegar and a bit of sugar. Overall, borscht is a comforting reminder of simple, wholesome ingredients coming together in a way that nourishes both body and soul.
