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Borscht Soup

Borscht Soup

A delicious way to feature beautiful beets, this traditional soup is a perfect way to warm up, swirled with dill and horseradish yogurt.
By Sami Berger

Borscht Soup

I never learn when it comes to beets. I always buy them, come home, stare at them, and have no idea what to do with them. I don’t love beets in juice and never really eat more than a couple of bites of roasted beet salad.

Don’t ask me why: they are gorgeously sweet and earthy and have a lovely, firm texture but beets just aren’t my thing. So, last week when I went to the store and bought a bag of beets, I came home not knowing what to do with them, again. That is, until I remembered borscht. I love borscht. And I can proudly say that this soup is great and I won’t mind eating bowl after bowl of it in the coming days (this recipe makes a lot of soup!).

One of the things that made me think of borscht was that I am planning on making some potato verenikas with some friends this weekend, which are perfect with borscht.

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This soup is full of cabbage, leeks, onion, and beets, exactly what borscht should be in my mind. Dill is the only real seasoning in the soup (other than salt and pepper) but it’s not overpowering. Beyond the fact that the soup is delicious on its own, the yogurt topping takes it to the next level.

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Borscht Soup

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  • Author: Sami Berger
  • Total Time: 1 hour


A delicious way to feature beautiful beets, this traditional soup is a perfect way to warm up, swirled with dill and horseradish yogurt.




  • 2 tablespoons olive oil
  • 2 carrots (diced)
  • 1 leek (dark green parts removed, remaining light parts diced)
  • 1 small yellow onion (diced)
  • 2 garlic cloves (finely chopped)
  • 350 g about 2 cups green cabbage, sliced
  • 8 cups vegetable stock
  • 800 ml 27 ounces canned whole tomatoes
  • 350 g about 2 cups red beets, diced
  • 1/2 packed cup dill + extra for serving
  • salt and pepper

Dill Horseradish Yogurt

  • 1/2 cup plain yogurt
  • 1/4 cup dill
  • 1/21 teaspoon freshly grated horseradish (to taste)
  • 1/81/4 teaspoon salt (to taste)



  1. In a large pot, heat up olive oil over medium high heat.
  2. Sauté carrots, leek, onion and garlic cloves until they begin to soften (3-5 minutes).
  3. Add cabbage, stir and cook for another 3-5 minutes, until the cabbage begins to wilt and soften.
  4. Add stock, tomatoes, beets, dill, salt and pepper.
  5. Simmer, uncovered for about 40 minutes. Stir occasionally. The beets should be cooked through but still have some texture.
  6. Serve hot with a swirl of the dill horseradish yogurt and extra, fresh dill.

Dill Horseradish Yogurt

  1. Mix all ingredients together in a bowl. Taste and adjust amount of horseradish and salt.
  • Cook Time: 1 hour
  • Category: Side


View Comments (3)
  • Can you translate the amounts of cabbage and beets from grams to cups? I’m bamboozled by trying to make that transfer…and the recipe sounds and looks
    really wonderful!!
    Thanks for takinig time with this!

    • Hi Margret, We have added conversions, but they are approximate as it is difficult to translate weight perfectly to volume measurements. Happy Cooking!

  • Delicious and thank you! It’s a long time since I’ve made borscht and this recipe is a keeper. Towards the end I processed half the beetroot and mixed back in. Also, as we like a fairly piquant borscht, I added a splash of red wine vinegar and a little sugar to taste before serving. With sourdough and dark rye bread, perfect. Many thanks for the amount conversion also.

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