Borscht Recipe – Eats Now

Name: Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch red beets, about 1 pound, tops trimmed, and scrubbed; 1 small red onion, peeled and cut into eighths (about 4 ounces); 2 medium carrots, halved crosswise (about 5 ounces); 1 rib celery, halved crosswise; 1 clove garlic, smashed and peeled; 1 tablespoon olive oil; 2 teaspoons kosher salt; 1 sprig rosemary; 3 cups chicken broth, homemade or low-sodium canned; Freshly ground black pepper; 1/2 cup light buttermilk; 2 dashes Worcestershire sauce (less than 1/4 teaspoon); 1 1/2 tablespoons chopped fresh dill

Servings: persons

1 bunch red beets, about 1 pound, tops trimmed, and scrubbed
1 small red onion, peeled and cut into eighths (about 4 ounces)
2 medium carrots, halved crosswise (about 5 ounces)
1 rib celery, halved crosswise
1 clove garlic, smashed and peeled
1 tablespoon olive oil
2 teaspoons kosher salt
1 sprig rosemary
3 cups chicken broth, homemade or low-sodium canned
Freshly ground black pepper
1/2 cup light buttermilk
2 dashes Worcestershire sauce (less than 1/4 teaspoon)
1 1/2 tablespoons chopped fresh dill

1
Preheat oven to 450 degrees F.
2
Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary.
3
Seal the foil to make a tight package.
4
Put the package in a roasting pan.
5
Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours.
6
When the beets are cool enough to handle, peel themthe skins should slide right off with a bit of pressure from your fingers.
7
If they don't, use a paring knife to scrape off any bits that stick.
8
Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree.
9
Transfer the puree to a saucepan.
10
Repeat with the remaining vegetables and broth.
11
Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes.
12
Remove from the heat and stir in the buttermilk and Worcestershire.
13
Ladle Borscht into bowls and garnish with dill.
14
Cook's note: This soup is also delicious served chilled.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch red beets, about 1 pound, tops trimmed, and scrubbed, 1 small red onion, peeled and cut into eighths (about 4 ounces), 2 medium carrots, halved crosswise (about 5 ounces), 1 rib celery, halved crosswise, and more.

Yes, Borscht falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions