Hot Beet and Potato Borscht Recipe

Name: Hot Beet and Potato Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 2 large onions, chopped; 3 medium potatoes, peeled and grated; 4 medium beets, peeled and grated; 1 large carrot, peeled and grated; 1 cup orange juice, freshly squeezed or store-bought organic; Juice of 1 lemon; 2 tablespoons minced fresh dill; 2 to 3 tablespoons natural granulated sugar, more or less to taste; Salt and freshly ground pepper to taste; Vegan Sour Cream (page 7), optional

Servings: persons

1 1/2 tablespoons olive oil
2 large onions, chopped
3 medium potatoes, peeled and grated
4 medium beets, peeled and grated
1 large carrot, peeled and grated
1 cup orange juice, freshly squeezed or store-bought organic
Juice of 1 lemon
2 tablespoons minced fresh dill
2 to 3 tablespoons natural granulated sugar, more or less to taste
Salt and freshly ground pepper to taste
Vegan Sour Cream (page 7), optional

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium heat until golden.
3
Add all the remaining ingredients except the sugar, salt and pepper, and optional sour cream.
4
Add enough water to cover the vegetables.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently until the vegetables are tender, about 40 minutes.
7
Adjust the consistency with more water if the soup is too dense.
8
Season with sugar, salt, and pepper, then simmer for 5 minutes longer.
9
If time allows, let the soup stand for an hour or two.
10
Heat through before serving.
11
Garnish each serving with a dollop of sour cream, if desired.
12
Per serving:
13
Calories: 143
14
Total fat: 3g
15
Protein: 3g
16
Fiber: 3g
17
Carbohydrate: 30g
18
Cholesterol: 0mg
19
Sodium: 40mg

348

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 2 large onions, chopped, 3 medium potatoes, peeled and grated, 4 medium beets, peeled and grated, and more.

Yes, Hot Beet and Potato Borscht falls under the General 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!

Hot Beet and Potato Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions