Beet Soup (Borscht)

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A vibrant, comforting bowl that’s as nourishing as it is beautiful.

Straight out of the Test Kitchen we’re bring you our Beet Soup! There is something quietly luxurious about a bowl of creamy beet soup. The color is rich, deep, and beautiful, and every spoonful feels like a little treat. Earthy, slightly sweet, and perfectly creamy, this soup feels special without needing any extra effort.

Start by simmering fresh beets until they’re soft and smooth, then blend them into a velvety base that’s naturally rich and satisfying. Add a bit of minced garlic for warmth and fresh dill for brightness. Finish it off with a swirl of sour cream that adds the perfect creamy tang and ties all the flavors together.

This is the kind of soup you’ll want to cozy up with on a cool night or serve as a pretty starter when friends come over. We suggest pairing it with our Four Ingredient Rustic French Bread!

Beet Soup (Borscht)

Servings

Ingredients

2 cloves of garlic, minced
1/2 cup yellow onion, diced
2 carrots, peeled and small diced
1 beefsteak tomatoes, diced
2 potatoes, peeled and small diced
4 beets, peeled and small diced
5-6 cups beef stock (Homemade if possible)
1½ tsp tomato paste
1½ tbsp red wine vinegar
1 tsp Kosher salt
Bay leaves

Topping

Fresh minced garlic
Dill
Sour cream

For Serving

Crusty Bread

Instructions

In a large soup pot or Dutch oven, preheat the olive oil over medium heat.
Add diced onions and cook until translucent, stirring as needed, about 5 minutes.
Add the minced garlic and diced carrots. Cook, stirring, for about 5 minutes or until the carrots begin to soften.
Add the diced tomato and cook, stirring, for another 2 minutes or until the tomato is cooked down.
Add the diced potatoes, stir, and then add the diced beets and stir.
Add the beef stock, tomato paste, red wine vinegar, Kosher salt, and bay leaves.
Cover and simmer over medium heat for about 30 minutes. Uncover and cook five more minutes.
Check potatoes and beets to make sure they are fork-tender. If they don’t seem soft enough, let them cook for a couple more minutes and check again.
Taste for seasoning and add more salt if needed.
Divide the soup between bowls, add 1/8 of a teaspoon of fresh minced garlic to each, and give it a stir.
Top each bowl with a dollop of sour cream and a sprinkling of dill and freshly ground black pepper.