Borscht

It’s borscht! Hot pink, vegan, and way tastier than you remember. Trust me.

Dudes, beet soup is so good. You’re going to have to trust me on this. I know, I know, it just sounds so unappealing, and many people think the purple-pink vegetable tastes like dirt. But I’ve always been a fan of it and its neon color. Surely there’s a way to bring everyone over to the dark bright side, right?

What Is Borscht?

Borscht is a beet soup with roots in Ukraine and Eastern Europe, and it is a staple of Ashkenazi Jewish cooking. In old school Ukraine, beets were cheap and plentiful, so they got simmered with onions, carrots and vinegar into a ruby-red soup and topped with sour cream. Variations include potatoes, cabbage, sugar and even brisket (yessss). It can be served hot or cold, chunky or smooth, sweet or tart. (Hehe, tart.)

Why You’ll Love This Borscht

You can buy borscht in a jar, but that stuff’s garbage. Make your own! Here is why this version wins:

• Healthy and vegan, thickened with coconut milk instead of sour cream.
• That gorgeous neon color that makes everyone at the table do a double take.
• Hot or cold. It is cozy warm in winter and refreshing chilled in summer.
• Naturally gluten free and easy to make ahead.

Ingredients You’ll Need

Just a handful of humble vegetables turn into something stunning (full amounts in the recipe card below):

• Beets, the star of the show
• Leeks, onion and carrots for a mellow, savory base
• Coconut milk to thicken and add a sweet swirl
• Honey for a hint of sweetness
• Vinegar or lemon for brightness
• Pickled red onions to finish

How to Make Borscht

I went a little untraditional with my borscht. There are about as many ways to make it as there are consonants in the word. As in, a lot. Here is the short version (the full recipe is in the card below):

1. Cook the beets until tender, then peel them (a little messy, totally worth it).
2. Soften the leeks, onion and carrots in a pot.
3. Simmer everything with stock, honey and a splash of vinegar.
4. Purée until silky, swirl in coconut milk, and top with pickled red onions.

Serve It Hot or Cold

Since it was January and even freezing in Austin (what isss this), this version is hot. But as I discovered while the soup cooled during its photo session, it tastes great cold too. Score! I went vegan with this one (with the soup, not in real life. Like I said, brisket!!), so you can pair it with a pastrami sandwich for the ultimate warming lunch. Craving a cold bowl instead? Try my summer borscht or a chilled schav.

Tips for the Best Borscht

• Wear an apron. Beets stain everything, including you. Embrace the pink.
• Roast or boil the beets whole so they hold their color and slip out of their skins easily.
• Balance sweet and tart at the end with honey and vinegar until it tastes just right.
• Blend well for that ultra-smooth, Instagram-worthy finish.

How to Store Borscht

Borscht keeps in the fridge for up to 5 days and honestly tastes even better on day two once the flavors settle. It also freezes beautifully for up to 3 months, so make a double batch and stash some for a rainy (or freezing Austin) day.

Borscht FAQ

What is borscht made of?

Classic borscht is made from beets simmered with onions, carrots and vinegar. This lighter version uses leeks and coconut milk in place of the traditional sour cream, so it stays vegan.

Does borscht taste like dirt?

Nope! That earthy reputation scares people off, but a well-made borscht is sweet, tangy and savory all at once. The beets taste bright, not muddy, especially with a swirl of coconut milk on top.

Is borscht served hot or cold?

Both! This one is written hot for winter, but it is just as delicious chilled. Cold beet soups are a summer tradition, so you really cannot go wrong.

Is borscht healthy?

Very. It is built on beets and vegetables, it is naturally gluten free, and this version is fully vegan with no dairy. All my favorite things.

What do you eat with borscht?

A pastrami sandwich, crusty rye, or a slice of challah are all perfect for dunking. For a heartier meal, serve it alongside brisket.

How long does borscht last?

Up to 5 days in the fridge or 3 months in the freezer. It reheats gently on the stovetop, or serve it straight from the fridge if you like it cold.

Borscht

Amy Kritzer

Not your Bubbe’s borscht, yo.

4.58 from 7 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Soup

Cuisine Jewish

Servings 4 servings

Ingredients

  

1x2x3x

• For borscht:
• 3 large beets washed, peeled and cut into 1-inch chunks
• Extra virgin olive oil
• 1 medium sweet potato I used a purple sweet potato, washed, peeled and cut into 1-inch chunks
• 2 medium carrots washed, peeled and cut into 1-inch slices
• 2 medium leeks washed week and cut into slices
• 3 cups water
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or date syrup
• 1 lemon juiced
• ½ cup coconut milk
• Salt and pepper to taste
• Dill for garnish
• For quick-pickled red onions:
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• ½ cup apple cider vinegar
• 1 medium red onion cut into slices

Instructions

 

• Preheat oven to 400 degrees F.
• Put beets on a piece of foil, drizzle with 1 tablespoon extra virgin olive oil and wrap in foil. Roast for about 30 minutes. Then add sweet potatoes and carrots and roast for 30 more minutes or until vegetables are fork tender.
• Meanwhile, make pickled onions by whisking together salt, sugar and vinegar in a medium bowl. Then add onion slices and mix together. Let onions sit for 1 hour.
• When vegetables are cooked, take a few pieces of cooked beets and small dice. Set aside for garnish.
• In a large stockpot, heat 1-tablespoon extra virgin olive oil over medium heat. Add leek slices and sauté until soft and slightly browned, about 5-7 minutes.
• Then add beets, sweet potato, carrots, water, apple cider vinegar, honey and lemon juice. Bring to a simmer, and puree with a an immersion blender or in a food processor. Return to the stockpot if you used a food processor. Temper hot borscht with coconut milk by adding a 1/4 cup of the borscht into the coconut milk a little at a time to bring it to temperature. Then whisk in the coconut milk and season borscht with salt and pepper to taste. Top portions of borscht with beets, pickled onions and dill.

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This certainly isn’t your Bubbe’s soup. It’s even brighter than the traditional version, puréed with a sweet swirl of coconut milk and topped with pickled red onions.