Colorful, nutritious, and easy to make, this recipe for borscht soup is a keeper.
This borscht soup blends sliced beets, broth, potatoes, and coleslaw mix for a rich, savory flavor in one pot.
Holly’s Recipe Highlights
- Flavor: This recipe has all the taste of the Polish classic but with less prep and cooking time.
- Difficulty: One-pot dishes are the best! Just toss everything in and simmer.
- Prep note: Make a double batch and freeze some for later.
- Swaps: Swap out beef for vegetable broth for a hearty vegetarian soup.
Beets, Broth & Bold Flavors
Beets: This shortcut recipe uses Aunt Nellie’s Sliced Pickled Beets, which are perfectly cut and portioned and ready to be used. Regular beets can also be used, but they need to be scrubbed clean and sliced.
Broth: Beef or vegetable broth can be used in this recipe
Coleslaw Mix: Another time-saver, coleslaw mix is pre-washed, shredded, and ready to use.
Potatoes: Potatoes add texture and creaminess to homemade borscht. Leave the skins on to save time. If time is short, use leftover mashed potatoes or potato flakes.
Borscht, But Better
This soup is made even more delicious by adding chopped celery or fresh or dried dill. Make it meaty and toss in leftover ground beef, sausage, or (of course!) sliced Polish sausage.
How to Make Borscht Soup
- Cook garlic in oil. Add broth, potato, coleslaw, and bay leaf (full recipe below).
- Stir in beets and tomato paste and simmer until potatoes are tender.
- Season and serve with a dollop of sour cream and fresh dill.
Best Borscht Tips
- Be sure to thoroughly drain the beets. Freeze the beet juice for future smoothies.
- Greek yogurt can be used instead of sour cream.
- Make it a bisque-style borscht and use an immersion blender or regular blender to make the soup creamy.
Savor & Store Borscht Soup
- Serve borscht soup with traditional sides like boiled eggs, cucumber slices, and thick pieces of bread for dipping and dunking.
- Keep leftover easy borscht soup in a covered container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave (or enjoy it chilled).
- Freeze portions in zippered bags for up to 4 months. Thaw overnight in the refrigerator or from frozen in a crockpot on low. Adjust seasonings before serving.
More Simmering Soups
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Did you enjoy this Easy Borscht Soup Recipe? Leave a comment and rating below.
Easy Borscht Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic minced
- 6 cups low-sodium beef broth or vegetable broth
- 1 small russet potato peeled and diced (½-inch)
- 4 cups coleslaw mix
- 1 bay leaf
- 1 (16 ounce) jar Aunt Nellie’s Sliced Beets drained and diced
- 1 tablespoon tomato paste
- salt and pepper to taste
- sour cream and fresh dill for garnish, optional
Instructions
- Heat oil in a large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add broth, diced potato, coleslaw mix, and bay leaf. Simmer 5 to 7 minutes or until vegetables are starting to soften, stirring occasionally.
- Stir in beets and tomato paste. Continue simmering about 5 minutes or until potatoes are cooked through. Remove the bay leaf and season with salt and pepper to taste.
- Serve topped with sour cream and chopped fresh dill, if desired.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I have regular canned beets rather than pickled. Do you think I should adjust the recipe at all? Thanks for your help!
I think they’ll work just fine!
Didn’t have coleslaw mix so added diced carrot, onion and a little shredded cabbage as well as some ground cumin and carraway seeds. It’s still cooking but already tastes delicious!
Those variations sound delicious! Thanks for leaving a comment, Sue!
Why do you drain the beets? I would think it would give it more flavor.
I am not a cook, just wondering.
We drain then and add in our own seasoning as the pickled juice can make the soup quite tart. I hope that helps!
This has zoomed to the top of my favorite soup list. The diced pickled beets are absolutely perfect for this recipe. The hint of vinegar and sweet are the ideal offset flavors. Hearty goodness and SO. EASY.TO. MAKE!
I am so happy to hear you love this recipe Paula!