This homemade beet soup is a comforting vegetable soup made with beets, carrots, parsnip, potatoes, bell pepper, tomato, and fresh herbs.
The beets give the soup its beautiful ruby-red color, while lovage adds a fresh, savory flavor that I absolutely love.
This is a recipe I know from my grandmother. She used to make this soup for us when we were children, and it has stayed with me over the years.
It is still one of my favorite dishes—not only because of the memories attached to it, but because I genuinely love the taste.
It is a simple, hearty soup made with everyday vegetables, and it is especially delicious served warm with a little lemon juice and a spoonful of sour cream.
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What Is Borscht?
Borscht is a traditional soup associated with Eastern Europe and is particularly well known for its beautiful red color from beets. There are many different versions of borscht, and recipes vary from one country, region, and family to another.
Some versions contain meat, while others are made entirely with vegetables. Some are thick and hearty, while others are lighter and more broth-based.
This recipe is my family’s vegetable version. It combines beets with root vegetables, potatoes, tomato, bell pepper, and fresh lovage to create a flavorful and comforting soup.
Why I Love This Recipe
For me, this borscht recipe is about more than just a bowl of soup.
My grandmother made it for us when we were children, so the flavor immediately takes me back to those family meals. It is one of those simple recipes that became part of my childhood and stayed with me.
I also love the flavor itself. The beets bring a gentle sweetness and beautiful color, the root vegetables make the soup hearty, and the lovage gives it a distinctive savory taste.
I usually finish my bowl with a little lemon juice and sour cream. The fresh acidity from the lemon and the creamy sour cream balance the earthy sweetness of the beets beautifully.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 1 parsnip, finely diced
- about 100 g celeriac (celery root), finely diced
- 1 carrot, diced
- 2 small beets, peeled and diced, or 1 large beet
- 3 liters water or vegetable broth
- 1 bell pepper, diced
- 1 tomato, diced
- 4 potatoes, peeled and diced
- 1 tablespoon tomato paste
- Salt, to taste
- 1 teaspoon dried lovage or a handful of fresh lovage, chopped
- Fresh parsley or dill, optional, instead of lovage
- 400 ml additional water
For serving
- Fresh lemon juice, to taste
- Sour cream, optional
Ingredients & Substitutions
Some of the ingredients in this recipe may be difficult to find depending on where you live. Here are some simple alternatives.
Lovage
Lovage is one of my favorite ingredients in this soup. It has a fresh, savory flavor that reminds me of celery and parsley.
If you cannot find fresh lovage, you can use fresh parsley, dill, or a combination of the two. The flavor will be different, but the soup will still be delicious.
If you can find dried lovage, you can use that as well.
Parsnip
Parsnips are common in many European countries but may be less familiar in other parts of the world.
If you cannot find parsnip, you can use a little extra celeriac (celery root) or carrot. Celeriac will give the soup a more savory, celery-like flavor.
Sour cream
Sour cream is optional and is mainly used when serving.
Depending on where you live, you could also use crème fraîche, plain Greek yogurt, or another unsweetened cultured cream.
How to Make Beet Soup (Borscht)
1. Sauté the vegetables
Heat the oil in a large pot over medium heat.
Add the diced onion, parsnip, carrot, celeriac and beets. Sauté until the vegetables begin to soften, stirring occasionally.
2. Add the water or broth
Pour in 3 liters of water or vegetable broth.
Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes.
3. Add the remaining vegetables
After 30 minutes, add the diced bell pepper, tomato, and potatoes.
Stir in the tomatoes paste and continue simmering for another 30 minutes, or until the potatoes and vegetables are tender.
4. Season and add the lovage
Once the vegetables are tender, season the soup with salt to taste.
Add the chopped lovage. You can also add fresh parsley or dill if you enjoy their flavor.
Pour in another 400 ml of water and let the soup simmer gently for about 10 more minutes.
This final cooking time allows the flavors to blend together.
My Family Cooking Tip
One thing I learned from my grandmother is to let the root vegetables cook before adding the tomatoes and tomato paste.
Why? Tomatoes and tomato paste are acidic, and adding acidic ingredients early can slow the softening of some vegetables. I prefer to give the beets, carrots, and parsnip a head start, then add the tomato and tomato paste later in the cooking process.
This is also how I learned to make this soup, and I find that it gives me the tender vegetables and flavor I like.
I add the salt toward the end, mainly so I can taste the broth and adjust the seasoning properly, especially when using tomato paste or vegetable broth, which can already contain some salt.
How to Serve Borscht
Borscht can be served as a light lunch, a starter, or a comforting dinner.
I like to serve it hot with a spoonful of sour cream and a little fresh lemon juice.
The lemon is optional, but I particularly enjoy it because it adds a fresh, slightly tangy flavor that balances the earthy sweetness of the beets.
You can also serve the soup with:
- Fresh parsley or dill
- Crusty bread
- Homemade bread
- Garlic bread
- A dollop of sour cream
- A drizzle of good-quality olive oil
For a heartier meal, serve it alongside a simple salad or a slice of rustic bread.
Recipe Notes
Cut the vegetables into similar-sized pieces: This helps them cook more evenly.
Don’t rush the soup: The longer, gentle cooking time allows the vegetables and herbs to release their flavors into the broth.
Adjust the consistency: If you prefer a thicker soup, use slightly less water. For a lighter, more broth-based soup, you can add a little more water.
Taste before adding more salt: Vegetable bouillon can already contain salt, so taste the soup toward the end of cooking before adding additional salt.
How to Store Borscht
Allow the soup to cool before transferring it to an airtight container.
Store it in the refrigerator and enjoy it within a few days.
Like many vegetable soups, the flavor can become even more developed after resting overnight.
Frequently Asked Questions
Can I make this borscht without lovage?
Yes. Lovage gives the soup a distinctive flavor, but you can substitute fresh parsley, dill, or a combination of both.
Can I make this borscht vegan?
Yes. The soup itself is made with vegetables and can easily be vegan. Simply use vegetable broth or water and leave out the sour cream when serving, or use a plant-based alternative.
Can I freeze beet borscht?
Yes. Allow the soup to cool completely and transfer it to freezer-safe containers. Leave a little room at the top because the liquid expands as it freezes.
A Family Recipe I Still Love
Some recipes are special because of the ingredients, while others carry memories with them.
This beet borscht is one of those recipes for me. My grandmother made it when we were children, and I have loved it ever since.
I still make it in much the same way, including the lovage that gives the soup its characteristic flavor.
It is simple, colorful, comforting, and full of the kind of homemade flavor that reminds me of childhood.
And sometimes, that is exactly what I want from a bowl of soup.
Homemade Beet Borscht
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion finely diced
- 1 parsnip finely diced
- about 100 g celeriac celery root, finely diced
- 1 carrot diced
- 2 small beets peeled and diced, or 1 large beet
- 3 liters water or vegetable broth
- 1 bell pepper diced
- 1 tomato diced
- 4 potatoes peeled and diced
- 1 tablespoon tomato paste
- Salt to taste
- 1 teaspoon dried lovage or a handful of fresh lovage chopped
- Fresh parsley or dill optional, instead of lovage
- 400 ml additional water
For Serving
- Fresh lemon juice to taste
- Sour cream optional
- Fresh parsley or dill optional
Instructions
- Sauté the vegetables: Heat the oil in a large pot over medium heat. Add the onion, parsnip, carrot, celeriac and beets. Sauté until the vegetables begin to soften.
- Add the liquid: Pour in 3 liters of water or vegetable broth. Bring to a boil, reduce the heat, and simmer for 30 minutes.
- Add the remaining vegetables: Add the bell pepper, tomato, potatoes, and tomato paste. Simmer for another 30 minutes, or until the vegetables and potatoes are tender.
- Finish cooking: Add another 400 ml of water and simmer for 10 minutes to allow the flavors to blend.
- Serve: Serve hot with a little fresh lemon juice and a spoonful of sour cream, if desired.
