Forget everything you think you know about borscht! This isn’t your grandmother’s boiled beet soup (though I’m sure she’d approve of this delicious upgrade!). By roasting the beets first, we unlock a deep, concentrated sweetness and an earthy flavor that is simply irresistible. The result is a borscht with a stunning, jewel-toned purple hue that’s as beautiful as it is delicious. Whether you’re craving a cozy, warm bowl on a chilly evening or a refreshing, chilled soup on a sunny day, this versatile recipe has you covered. Feel free to use classic red beets or even sunny golden beets for a vibrant twist!
Ingredients
• 2.5 to 3 lbs (about 1.1 to 1.4 kg) beets, any kind, peeled and quartered
• 1/4 cup (60 ml) neutral oil, like grapeseed or corn
• Salt and freshly ground black pepper, to taste
• 1 large white onion, finely chopped
• 1 bunch fresh dill
• Freshly squeezed lemon juice, to taste
• Optional Garnishes
• 4 hard-cooked eggs, peeled and quartered
• 4 medium red or white new (waxy) potatoes, boiled until tender
• Sour cream or yogurt
Instructions
1. Roast the Beets: Preheat your oven to 375°F (190°C). Place the peeled and quartered beets in a roasting pan. Drizzle with 2 tablespoons of oil, season generously with salt and pepper, and toss to coat. Roast for 30-40 minutes, turning once or twice, until tender enough to be easily pierced with a knife. Once cool enough to handle, chop the beets finely.
2. Sauté the Onion: In a large pot or Dutch oven, heat the remaining 2 tablespoons of oil over medium-high heat. Add the chopped onion and cook for about 3 minutes, stirring occasionally, until softened. Reduce the heat to medium-low and continue to cook for another 10-15 minutes, stirring occasionally, until the onion is golden and very tender.
3. Simmer the Soup: Add the chopped roasted beets to the pot with the onions. Separate the dill stems from the fronds. Tie the stems into a bundle with kitchen twine and add them to the pot. Pour in about 6 cups of water, or enough to cover the vegetables. Increase the heat to medium-high and bring to a boil. Then, reduce the heat to medium-low, cover, and simmer for about 10 minutes until the soup is richly colored and the beets are very soft.
4. Finish and Serve: Remove and discard the bundle of dill stems. Finely chop the reserved dill fronds. Stir the fresh lemon juice into the soup, starting with a small amount and adding more to your taste. Season with additional salt and pepper if needed. Serve the borscht hot or chilled, garnished with fresh dill, a dollop of sour cream or yogurt, and optional hard-cooked eggs or boiled new potatoes.
5. Variations
6. Roasted Mushroom Borscht: For an even deeper, earthier flavor, use 1 lb of beets and 2 lbs of mushrooms (shiitake, cremini, or portobello work well). Roast the mushrooms alongside the beets as in Step 1, then finely chop both and proceed with the recipe.
7. Cold Borscht (Chłodnik): Perfect for summer! Simply prepare the classic or mushroom version through Step 3. Allow the soup to cool completely, then cover and refrigerate for at least 4 hours, or up to 2 days, until well chilled. Garnish and serve cold.
8. Borscht Consommé: For an elegant starter, replace the water with 6 cups of vegetable or mushroom stock and add a bay leaf in Step 3. Once the vegetables are very tender, strain the soup through a fine-mesh sieve, discarding the solids. Season the clear consommé with lemon juice, salt, and pepper. Serve hot, garnished with fresh dill or chives.
Nutritional Information
• Nutrition Information
• Serving Size: 1 bowl (approx. 1/4 of recipe)
• Calories: 250kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 14g
• Sodium: 450mg
• Fiber: 8g
• Sugar: 15g
• (Note: is an estimate and may vary based on and garnishes used.)
Pro Tips
• To save time, the beets can be roasted up to 2 days in advance. Store them, cooled and covered, in the refrigerator until you’re ready to make the soup.
• For a stunning visual twist, try making this borscht with golden beets. The flavor is slightly milder and sweeter, and the color is a beautiful sunny yellow.
• Wear gloves when peeling and chopping the red beets to prevent your hands from getting stained.
• For a creamier, more uniform texture, use an immersion blender to partially or fully blend the soup before adding the lemon juice and fresh dill.
FAQ
Q: How can I make this roasted beet borscht vegan
A: This borscht is easily made vegan! The soup base is naturally plant-based. For the garnish, simply substitute the sour cream or yogurt with a dairy-free alternative like cashew cream, vegan sour cream, or a dollop of unsweetened coconut yogurt. Omit the optional hard-cooked eggs.
Q: Is this vegetarian borscht a complete meal
A: On its own, this borscht is a light and healthy meal. To make it more substantial and add protein, serve it with the recommended boiled new potatoes and hard-cooked eggs. For a plant-based protein boost, consider adding a swirl of cashew cream, a sprinkle of toasted pumpkin seeds, or serving it alongside some hearty rye bread with a white bean spread.
Q: Can I make this vegetarian borscht ahead of time
A: Absolutely! This borscht is perfect for meal prep. You can store the soup base in an airtight container in the refrigerator for up to 4 days. The flavors will actually deepen and improve overnight. Store the garnishes like potatoes, eggs, and fresh dill separately and add them just before serving.
Q: Is this roasted beet soup recipe gluten-free
A: Yes, the borscht recipe itself is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Just be mindful of what you serve it with; for a fully gluten-free meal, avoid serving it with traditional rye bread.
