Catalog

Borscht

Recipes found: 392

Borscht in a multicooker

Borscht in a multicooker

Perfect for lunch. Everyone loves a real classic borscht, both adults and children. But can you make a delicious borscht in a multicooker? I must admit, the result is excellent and the borscht is almost indistinguishable from the one cooked on the stove. Thanks to the multicooker's even heating, the borscht simmers as if in a traditional Russian oven. Following this simple step-by-step recipe, you'll get a fragrant and rich borscht for your home lunch table. Serve with fresh herbs and sour cream.

Vegetarian borscht with beans

Vegetarian borscht with beans

A hearty first course. Whether you're fasting or not, I suggest having a detox day and preparing a meatless borscht with beans. Thanks to the beans, this borscht turns out just as rich and filling as the traditional meat version, but less fatty and heavy. I'm confident that my detailed recipe for lenten borscht with beans will help even an inexperienced cook prepare a delicious and satisfying soup. Good luck with your cooking! I hope you enjoy and find this borscht with beans recipe useful ;) The soup is ready to serve.

Hot borscht

Hot borscht

Perfect for lunch. My culinary conscience won't let me call this soup borscht—after all, borscht is a much more complex dish, while this is simply a vegetable beet soup, abbreviated as "svekolnik." Since svekolnik is not prepared with meat broth, it turns out very light, not too caloric, and easily digestible. I make svekolnik precisely when I crave something light, low-fat, yet nourishing. I serve it hot—I must admit, I don't like svekolnik at all when it's cold. Good luck with your cooking. I hope you'll enjoy this simple recipe for hot svekolnik :) Ladle into bowls and serve.

Soup in an air fryer

Soup in an air fryer

Hearty first course. A simple, delicious, and quick soup for any occasion. You can similarly prepare borscht and other soups—the principle in an air fryer is the same. Soups are cooked without vigorous boiling; they gently simmer, yet turn out rich and very tasty. I love cooking in a clay pot, but you can use heatproof glassware or a silicone mold. Everyone will appreciate this recipe's simplicity—be sure to try it. Serve with fresh herbs and sour cream.

Borscht without sautéed vegetables

Borscht without sautéed vegetables

Beef broth and fresh vegetables are the perfect combination for a rich borscht. The dish turns out light, yet flavorful and aromatic. Be sure to add this recipe to your borscht collection. Serve with fresh herbs and sour cream.

Borscht from dried vegetables

Borscht from dried vegetables

Perfect for lunch. Borscht made from dried vegetables can be cooked not only on meat broth, but also on vegetable broth or simply on water. Unlike regular borscht, this version turns out less vibrant, so to fix that, you can add beet juice at the very end. Ladle into bowls and serve.

Fried borscht

Fried borscht

The soup is simple and quick to prepare. As many cooks, so many ways to make borscht. Personally, I really appreciate what's called fried borscht — borscht in which all the ingredients are first sautéed and only then poured with broth to become borscht. This method allows reducing cooking time without compromising the taste. Give it a try! ;)

Lithuanian cold borscht

Lithuanian cold borscht

In Lithuania, there is a special kefir sold specifically for this borscht, but to avoid traveling far for it, you can prepare this dish using homemade kefir. You can also add grated radish to taste. Serve the soup hot.

Nutria borscht

Nutria borscht

Perfect for lunch. If you think nutria meat will have a specific aroma, it won't. If you feel the tomato paste lacks acidity, add lemon juice or wine vinegar at the end. For a vibrant color, choose dark burgundy beets. If you don't like potatoes in borscht, you can replace them with beans. Serve with fresh herbs and sour cream.

Beet borscht without meat and without sautéing

Beet borscht without meat and without sautéing

Hearty and aromatic soup. I'll tell you more below. The soup is ready to serve.

Venison Borscht

Venison Borscht

Hearty and aromatic soup. Borscht made with venison requires longer cooking, which means the preparation time increases. Unlike pork and beef, it is not necessary to cook this version with bone-in meat. If you don't like potatoes in soups, replace them with beans. Serve venison borscht with sour cream and rye bread. Serve the soup hot.

Borscht with kvass

Borscht with kvass

Borscht made with kvass can be prepared not only with pork, but also with beef or even chicken. It's best to use sweet-sour kvass, as it will give the borscht both acidity and sweetness at the same time. For spiciness, you can add garlic or hot pepper. Serve with sour cream or mayonnaise. Ladle into bowls and serve.

Borscht with sauerkraut, beetroot, and chicken

Borscht with sauerkraut, beetroot, and chicken

Perfect for lunch. Chicken borscht cooks much faster than borscht made with other types of meat. Boiling the beets together with the meat helps the borscht stay bright even after boiling. Adding tomato paste and sauerkraut eliminates the need for vinegar or lemon juice. Serve the borscht with sour cream and fresh herbs.

Borscht on beet kvass

Borscht on beet kvass

Hot borscht can be served for lunch, calling your family to the table. Add sour cream or garlic sauce to taste, but directly in each person's bowl! Borscht is especially delicious with black bread, bacon, and green onions. Serve with fresh herbs and sour cream.

Borscht without water

Borscht without water

Hearty and aromatic soup. Of course, you can't do without water entirely, but it's added only at the very end, allowing you to adjust the soup's thickness to your liking. Moreover, you don't need to stand by the stove for long—just put everything in and leave it for a while. At the end, you simply bring everything to the desired taste and consistency, as everything is cooked without salt and water. A pot with a very tight-fitting lid is best, so that steam doesn't escape during cooking but circulates inside; otherwise, the soup may burn.

Borscht with Brussels sprouts

Borscht with Brussels sprouts

Colorful borscht with Brussels sprouts takes only 40 minutes to prepare, provided you have all the ingredients. Add sugar, vinegar, or lemon acid to taste if the tomatoes aren't sour enough. You can also stir in chopped fresh herbs at the end of cooking. Serve with fresh herbs and sour cream.

The Reddest Borscht

The Reddest Borscht

Perfect for lunch. The borscht turned out rich, hearty, and very beautiful, with a vibrant, bright red color! I'll be happy if my recipe comes in handy for someone. Serve with fresh herbs and sour cream.

Beef borscht with butter and vinegar

Beef borscht with butter and vinegar

The recipe won't take much time. Aromatic borscht is the perfect hot dish for a family lunch. Butter will add a subtle sweetness and creaminess to its flavor, while vinegar will provide a pleasant tang. You won't even notice how quickly your plate empties! Don't forget to serve the dish with bread, lavash, croutons, toast, or garlic pampushky. Serve the soup hot.

Gypsy-style vegetarian borscht

Gypsy-style vegetarian borscht

The soup is easy and quick to prepare. I'll tell you more below.

Beet borscht with wine

Beet borscht with wine

The soup is easy and quick to prepare. Serve the flavorful borscht with sour cream or garlic mayonnaise. The alcohol from the added wine evaporates, leaving only its tangy taste and aroma. Thanks to the wine, the borscht retains its rich burgundy color. Serve with fresh herbs and sour cream.

Poltava Borscht

Poltava Borscht

Hearty and aromatic soup. Today I'll tell you how to properly cook authentic Poltava borscht. I just remembered a phrase: 90% of men pretend to enjoy delicious borscht :) Believe me, if you prepare Poltava borscht using this recipe, your man won't have to pretend at all. This borscht turns out superb—cooking Poltava borscht for my husband makes every day a special occasion :) So I highly recommend you master this recipe too; after all, there's nothing particularly complicated about it. The soup is ready to serve.

Goose borscht

Goose borscht

A hearty first course. If you've never tried making borscht before, I recommend paying attention to this recipe. Cooking borscht with goose is not difficult, and the taste turns out to be exquisite. You can, of course, substitute the goose with any other meat if desired, but this version is especially good. It's precisely the goose meat that makes the dish incredibly tasty and nutritious. Thanks to the step-by-step photos, even a beginner can manage it. Ladle into bowls and serve.

Borscht with broccoli

Borscht with broccoli

Perfect for lunch. Indeed, there are many ways to prepare a classic borscht. But I suggest not changing the traditional cooking method, but simply enhancing this wonderful dish with another excellent and healthy ingredient—broccoli. It might seem odd: adding cabbage to cabbage borscht. But that's not accurate. Although both are called cabbage, their culinary and taste characteristics, as well as health benefits, are quite different. First and foremost are the beneficial properties of broccoli. It's a real treasure trove of vitamins, especially when subjected to short heat treatment. This is precisely why broccoli is commonly preserved by freezing, leading to a vast number of recipes featuring this vegetable. Therefore, borscht with broccoli isn't just a whimsical idea, but a genuinely healthy way to make the soup more vitamin-rich and low-calorie. The soup is ready to serve.

Sorrel soup with zucchini

Sorrel soup with zucchini

A hearty first course. Sorrel soups and borscht are typically summer dishes. Yet, how nice it is to recall bright, sunny days during a damp autumn or snowy winter, warming up with a delicious, hot soup. I suggest preparing this soup, especially since all the ingredients are readily available at markets and supermarkets. What's more, it's simple to make and requires minimal time. Sorrel and zucchini go wonderfully together, lending a pleasant slight tartness and delicate flavor to the dish. This soup can be made with any broth—I used chicken broth, making the soup more suitable as a light, diet-friendly option. The soup is ready to serve.

Pumpkin soup with rosemary

Pumpkin soup with rosemary

Perfect for lunch. We first tried and fell in love with this soup in France, then in England and Italy. After that, it spread to every corner of the globe. This soup is easily digestible and enriches the body with vitamins and minerals. Including pumpkin soup in your diet is a real way to boost your metabolism and shed excess weight. To add a new flavor and aroma to the finished dish, I suggest adding rosemary along with the traditional vegetables. This fragrant, aromatic herb is widely loved by chefs. For example, Italian cuisine is simply unimaginable without rosemary—and we're using it in our soup. Just don't overdo it, as this herb has a very pronounced aroma. You can add it while cooking, or, as I do, place a sprig directly into the bowl. Serve in bowls and enjoy.

Beet borscht without vinegar

Beet borscht without vinegar

If your borscht doesn't turn out vibrant and colorful, try this recipe. The secret to its ruby color lies in lemon juice and a special way of preparing the broth. This borscht turns out not only very beautiful and appetizing, but also incredibly delicious! You can use any meat—meat on the bone is ideal, or you can make a vegetarian version. Add salt and spices to taste. Serve with fresh herbs and sour cream.

Cold borscht made with pickled beets and sausage

Cold borscht made with pickled beets and sausage

The recipe won't take much time. It's a very tasty cold dish for hot summer days! You can boil the potatoes, beets, and chicken eggs in advance and store them in the refrigerator. Choose sparkling or still mineral water according to your taste. Serve the soup hot.

Borscht without cabbage with pickled cucumbers

Borscht without cabbage with pickled cucumbers

Perfect for lunch. A wonderful recipe for a first course, suitable for lunch or dinner. Aromatic, hearty, and extremely delicious! Even children will love it! Here's another borscht variation for your collection—be sure to try it! This borscht turns out just as good as the classic version. Serve the soup hot.

Borscht from red cabbage

Borscht from red cabbage

Hearty and aromatic soup. I suggest cooking a delicious and fragrant borscht from red cabbage. I make borscht without meat, making the dish more nutritious. However, those who prefer meat broth can use any kind of meat for this borscht. The vegetable set is standard: potatoes, onion, beet, and carrot. Use any fresh herbs for garnish. Serve the soup hot.

Little Russian borscht

Little Russian borscht

Perfect for lunch. This type of borscht must be prepared with beef. Optionally, you may also use pork, lamb, chicken, etc. The key point is to first boil the meat for 1 hour, and only then add the vegetables; otherwise, the meat will turn out tough, the vegetables will become overcooked, and the color of the dish will turn brown instead of burgundy. The soup is ready to serve.

Beetroot Borscht with Roasted Beets

Beetroot Borscht with Roasted Beets

Aromatic and hearty borscht is served with sour cream, mayonnaise of any fat content, and chopped fresh herbs. Don't forget the garlic bread rolls or other non-sweet baked goods. Remember, borscht tastes best the second day. Serve the soup hot.

Borscht with tofu

Borscht with tofu

Perfect for lunch. Below I will tell you more. The soup is ready to serve.