Brightly colored, flavorful, and nutritious, borscht is one of those classic soups that stands the test of time. This Easy Borscht Soup version uses a few shortcuts to create a flavorful soup in no time at all!
A jar of ruby red beets, a bag of coleslaw, and less than 30 minutes is all you need to get this delicious belly warming meal on the table!
Easy Borscht Soup
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Soups are perfect any time of year and this beautiful and delicious borscht is a family favorite. We love our beef and chicken dishes but also try to incorporate lots of great vegetarian dishes into our rotation! Soups are the perfect way to do that!!
Soups are often broth-based and filled with nutritious and delicious ingredients and lots of vegetables and this recipe is no exception!! We’re excited to partner with Aunt Nellie’s Beets to bring you this beautifully vibrant soup recipe.
Not only do these beets add a delicious zesty flavor to this soup, but using pre-sliced beets (along with coleslaw mix) means that the prep time for this recipe is down to just minutes! Great for lunches and of course busy weeknights!
What Is Borscht?
Borscht is made with a few simple, but decidedly tasty ingredients. Common in Eastern Europe, and a staple on many menus, Borscht is a mildly tart soup made with beets, and/or often cabbage and potatoes. It can be served hot or cold (we prefer hot as in this recipe) and topped with a dollop of sour cream and a sprig of dill on the top.
In addition to amazing flavor and great color, this soup is filled with fiber and vitamins!
I’ve partnered with Aunt Nellie’s to celebrate their third annual Beet Week! If you love beets as much as we do you already know that they’re amazing in so many different recipes!
I’m going to be taking over Aunt Nellie’s Facebook and Instagram today (October 6), so be sure to stop by and join me (and you can even enter to win one of seven (7) prizes consisting of a free case of your favorite beets and a $50 digital gift card to your favorite store).
Ingredients
BEETS are the true star of this dish! With a beautiful ruby red color, Aunt Nellie’s sliced beets have a sweet and zesty homemade flavor that is the perfect addition to this soup! Be sure to drain the beets well before adding and let them simmer a few minutes so the flavors can blend. Aunt Nellie’s beets can be found in supermarkets across the U.S. in the jarred and canned vegetable aisle.
COLESLAW MIX is a shortcut to replace cabbage which is traditionally found in many beet recipes and makes prep a total breeze! Most coleslaw mixes are prewashed which means no chopping, slicing, or washing required.
VEGETABLE BROTH is the perfect base for this vegetarian soup but of course, beef broth can be substituted!
POTATOES Add a bit of starchiness to the soup. If using thin-skinned potatoes like yellow or red, you can leave the skin on. The smaller you cut them, the quicker they’ll cook!
While we usually enjoy this as a vegetarian dish, if you have leftover beef, ground sausage, or Polish sausage, by all means, add it in!
What To Serve With Borscht
Top this delicious borscht recipe with sour cream and fresh dill! Add a handful of croutons, diced cucumbers, boiled eggs… there are countless additions!
Like most soup recipes, Borscht Soup goes well with crusty bread and a fresh salad! It’s also great alongside sandwiches.
Can You Freeze Borscht Soup?
Like most soups, borscht freezes beautifully! Once it is cooled, ladle portions into zippered bags or an airtight container. Borscht will keep about 4 months in the freezer so label with the date on it to ensure freshness.
When ready, simply thaw, reheat on the stove and refresh the flavors with a little salt and pepper, then serve!
Enter to Win
To enter to win one of 7 great prize packs in Aunt Nellie’s Beet Week sweepstakes, visit the website here and don’t forget to follow Aunt Nellie’s on Facebook or Instagram to enter!
Other Delicious Soups To Try!
- Zuppa Toscana Soup – zesty and delicious!
- Squash Soup – perfect for fall.
- Broccoli Soup with Cheddar and Asiago – extra cheesy!
- Minestrone Soup – a favorite.
- Easy Chicken Rice Soup – a hearty lunch!
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!