By Melissa Clark
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 5 minutes
- Rating
- 4(260)
- Notes
- Read community notes
Borscht is a name for many different types of soup found across Ukraine, Russia and more broadly Eastern Europe. The ones we know best in the United States are often made from red beets. But this version uses underappreciated golden beets, which are earthier and less sugary than their red cousins. Seasoned with coriander and caraway seeds, it makes a savory, wintry soup. Carrots add a touch of sweetness, while a dash of apple cider vinegar gives it just the right zip. A generous dollop of sour cream or yogurt makes the broth nice and silky. This soup gets better as it sits, so, if you can, make it a day or two ahead of serving.
Featured in: When Winter Meets Spring, It’s Time for These Vegetarian Soups
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Ingredients
Yield:4 to 6 servings
- 2tablespoons extra-virgin olive oil
- 3medium leeks, white and light green parts diced (about 2½ cups), or use white onion
- 1large celery stalk, diced
- 4garlic cloves, finely grated or minced
- ¾teaspoon ground coriander
- ½teaspoon caraway seeds
- 1½pounds medium golden beets, peeled and grated or shredded (about 6 cups)
- ½pound medium carrots, peeled and grated or shredded (about 1½ cups)
- 2teaspoons fine sea or table salt, plus more to taste
- Freshly ground black pepper
- 5thyme sprigs
- 6cups vegetable stock
- ½cup coarsely chopped cilantro, dill or parsley, leaves and tender stems, plus more for serving
- 2teaspoons apple cider vinegar, plus more to taste
- 1lemon
- Plain sour cream or whole-milk yogurt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
160 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 4 grams protein; 953 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large soup pot, heat oil over medium-high heat. Add leeks and celery, and cook, stirring occasionally, until soft and lightly golden, 5 to 7 minutes. Stir in garlic, coriander and caraway, and cook for 1 minute until fragrant. Add beets, carrots, 2 teaspoons salt, several grinds of pepper and thyme. Stir in stock and bring to a simmer.
Step
2
Cook over medium-low heat, partly covered, until vegetables are very tender, 30 to 40 minutes. Stir in cilantro and vinegar, and squeeze in the juice from half of the lemon. Taste and add more salt, pepper and vinegar, as needed.
Step
3
Cut the remaining lemon half into wedges. To serve, ladle into soup bowls, and garnish with more cilantro, a dollop of yogurt and a lemon wedge.
Ratings
4
out of 5
260
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Cooking Notes
Jules K.
Made this with a twist adding turmeric and ginger to help with the winter daze,
john
Look up Thomas Kellers vegetable stock. Follow his recipe exactly. Takes time but ohhhhh my is it good and rich
Erin
Many people recommend Better Than Bouillon, though it includes an ingredient called maltodextrin that some people don’t tolerate. My husband is one of those people so I use Kitchen Basics Broth in a box.
kcNormandy
I find roasting my beets (of any color) in a hot oven (skin on) enhances the flavor by candying them (instread of boiling the flavor out of them). Easy to peel with your fingers once they cool off.
MKS
Do not shred beets and leave in advance- they turn green-oxidize
louise
Added 2T yellow miso. Ummmmm
Ae
I just made this and I know it’s going to be in regular rotation. I didn’t change the recipe except I used almost a pound of fresh carrots and used all 3 fresh herbs at the end. I was concerned about the caraway seeds but their flavor is subtle and perfect. A food processor with shredding disc to shred the carrots and golden beets was quicker. Incredibly delicious and I can’t wait for leftovers and even curious to try it chilled. I was glad I was cautious to not overcook vegetables.
Maria Cate
I don't understand why anyone would add "vegetable broth" to a soup composed of tasty vegetables. Let the flavor of those veggies shine; they are very flavorful. Just add less water.
TD
I didn't have vegetable stock on hand. Instead, I used 4 cups of mushroom and 2 cups of chicken stock. It turned out fantastic! I will be making this again!
Briana
Subbed red beets for golden ones, threw in some diced potatoes when adding carrots/beets, used two bay leaves instead of thyme, subbed a combination of parsley, dill, and beet greens for cilantro. So very rich & delicious 🤌
ann
I use parsnips rather than carrots when making a golden borschtMiso is a staple in my household anytime salt or broth is called for, while adding umami/ fermentation and a bit of protein. Better than Buillion is basically soy protein with additives ( including dairy, wheat flour and corn syrup) so just stick with something less processed.
Cathy
I really enjoyed this borscht. I added ginger and turmeric to the recipe and blended it all before serving. A keeper of a recipe for sure.
Cynthia
I lived in Munich in the early 1980s with a Polish woman who cooked for the Russians that invaded her country in 1939. She emigrated to Munich in the 1950s. She knew borscht left and right, literally. She was appalled anytime I used garlic. I'm sure she would omit the garlic in this recipe.
Mie B
This was very good! My golden beets had their greens, so I chopped the stalks and sautéed them with the onions and celery. Cut the leaves in thin-ish strips and added them to the soup about midways in the simmering time. I didn’t have leeks or white onion, so I used yellow. That definitely worked too.
Laurie
Easy and delicious. Made with red beets. Added chimichurri sauce instead of fresh herbs. So good! Needed extra liquid.
Genevieve
1 to the comments about roasting beets and not shredding them. I roast my beets of any color (stab with a knife in several places, wrap in foil, roast in a hot oven for an hour) and then just slice them. This soup is unbelievably delicious—it’s destined for regular rotation in my house!
BK
Has anyone puréed the entire soup? Every borscht that I have had as always been puréed.
Ad
Add pinch chili flakes; beet greens; 2 stalks celery;
sue
Added tbs of turmeric and ginger
ann
I use parsnips rather than carrots when making a golden borschtMiso is a staple in my household anytime salt or broth is called for, while adding umami/ fermentation and a bit of protein. Better than Buillion is basically soy protein with additives ( including dairy, wheat flour and corn syrup) so just stick with something less processed.
Patricia C
This soup will not be on my rotation list. With an aftertaste that was a bit off putting and bitter, the soup was not a favorite at all. Something about the caraway and vinegar…just didn’t do it for me.
chris
cilantro, dill and parsley are very different from each other...and they all don't belong in anything called borscht
Robin
I did some switching. I added Balsamic vinegar instead of apple vinegar. I also substituted the cumin for Tumeric.
Anne
Made as directed except I used fennell seed because I didn't have carraway. Wow. This was delicious. Took a lot longer to make than indicated, though.
Janice F
Would increase amount of carrot and celery next time. Thanks for nothing, autocorrect.
Janice F
I made this a day ahead, per the suggestion in the introduction. Used Better than Bouillon vegetable base. For me, it needed a lot more vinegar (ended up adding 2 tbs.), and a lot more lemon juice (used the juice of 1 lemon, and added even more at the table.) Used fresh dill and plain yogurt. I shredded the beets using the smallest Cuisinart julienne blade. Would increase the proportions of carrots and select next time. We enjoyed it, but it was quite earthy, and might be a bit much for some.
Anne
Delicious! Did double without stock. Substituted fennel as no caraway seeds and resemary instead of thyme
Julianna
Used red beets and didn’t bother to shred the veggies. Still tasted good!
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