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).
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!
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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!
Quick & Easy Borscht
- 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets drained
- 1 tablespoon olive oil
- 1 clove garlic
- 1 small russet potato peeled and diced (¼-inch), about 1 cup diced
- 4 cups coleslaw mix
- 6 cups low sodium vegetable broth
- 1 bay leaf
- sour cream, chopped fresh dill optional garnish
- Drain beets; discard liquid.
- Heat oil in a large saucepan or Dutch oven over medium heat. Add potato pieces and coleslaw mix. Cook 5 to 7 minutes or until vegetables are softened, stirring occasionally. Stir in garlic.
- Add vegetable broth and bay leaf. Reduce heat and simmer 10 minutes. Add beets. Continue simmering about 5 minutes or until potatoes are tender. Season with salt and pepper, as desired.
- Serve topped with sour cream and chopped fresh dill, if desired.