Take-Out Borscht (Russian Roasted Beet Soup) Recipe

Name: Take-Out Borscht (Russian Roasted Beet Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium beet, with tops cut off; salt & freshly ground black pepper; 3 tablespoons extra virgin olive oil; 3 slices bacon, finely chopped; 1 medium onion, finely diced; 2 carrots, peeled and cut into 1/4-inch dice; 2 parsnips, peeled and cut into 1/4-inch dice; 3 sprigs fresh thyme; 7 cups chicken stock; 12 head savoy cabbage, shredded (about 3 cups); 3 tablespoons red wine vinegar; 1 ½ tablespoons honey; 1 granny smith apple, peeled and grated; 1 tablespoon chopped fresh dill, plus more for garnish; ½ cup sour cream

Servings: persons

1 lb medium beet, with tops cut off
salt & freshly ground black pepper
3 tablespoons extra virgin olive oil
3 slices bacon, finely chopped
1 medium onion, finely diced
2 carrots, peeled and cut into 1/4-inch dice
2 parsnips, peeled and cut into 1/4-inch dice
3 sprigs fresh thyme
7 cups chicken stock
12 head savoy cabbage, shredded (about 3 cups)
3 tablespoons red wine vinegar
1 ½ tablespoons honey
1 granny smith apple, peeled and grated
1 tablespoon chopped fresh dill, plus more for garnish
½ cup sour cream

1
Preheat the oven to 400 degrees .
2
Scrub the beets and put them on a large sheet of aluminum foil; season with salt & pepper, and drizzle with 2 tablespoons of olive oil.
3
Enclose the beets in foil, place them on a baking pan (to prevent dripping), and bake until the beets are tender, about 1 hour.
4
Set aside.
5
When the beets are cool enough to handle but are still warm, peel off their skins and cut them into 1/4-inch dice.
6
In a large heavy bottomed pot set over medium heat, add the bacon and cook until it begins to brown, about 3 minutes.
7
Add the remaining tablespoon of olive oil, the onion, carrots, and parsnips, and cook until the vegetables are softened and just starting to color, about 10 minutes.
8
Add the thyme, stock, cabbage, and beets and simmer until the vegetables are tender, about 20 minutes.
9
Remove the thyme sprgs.
10
Add the vinegar, honey, and apple.
11
Season with salt & pepper.
12
To serve, mix the dill and sour cream.
13
Serve the borscht, hot or cold in bowls, garnished with a dollop of dilled sour cream, and sprinkle with a little fresh dill.
14
The soup can be made ahead up to 2 days and kept covered in the refrigerator.
15
Reheat over medium heat if serving warm.
16
Garnish with the dilled sour cream right before serving.

1036

kcal

Calories

Fat

Carbs

140

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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

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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 15 ingredients. The key ingredients include: 1 lb medium beet, with tops cut off, salt & freshly ground black pepper, 3 tablespoons extra virgin olive oil, 3 slices bacon, finely chopped, and more.

Yes, Take-Out Borscht (Russian Roasted Beet Soup) 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!

Take-Out Borscht (Russian Roasted Beet Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions