28+ Delicious Borscht Soup Recipes to Warm Your Soul

Borscht is more than just a soup—it’s a rich, comforting dish with deep-rooted traditions and countless variations.

Originating in Eastern Europe, this beet-based soup has become a global favorite, with recipes that range from tangy and savory to creamy and sweet.

Whether you’re a seasoned borscht lover or a curious first-timer, there’s a version for everyone in our collection of 28+ borscht soup recipes. In this article, we’ll take you on a journey through the diverse flavors and ingredients that make borscht such a beloved dish.

From the classic Ukrainian borscht to modern twists with ingredients like apples, smoked salmon, and even coconut milk, we’ve got something for every palate.

So grab your spoon, and let’s dive into these comforting, vibrant bowls of goodness that will warm you up in no time!

28+ Delicious Borscht Soup Recipes to Warm Your Soul

Borscht is more than just a hearty, flavorful soup—it’s a dish that brings people together.

With its vibrant color, complex flavors, and endless variations, borscht offers something for everyone, whether you prefer it spicy, sweet, creamy, or tangy.

Our collection of 28+ borscht soup recipes provides you with a wide range of options to explore and enjoy.

Whether you’re looking for a traditional recipe or a modern twist, there’s no wrong way to enjoy borscht.

So why not pick a recipe, gather your ingredients, and embrace the warmth and comfort of this beloved dish?

Happy cooking!

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Classic Ukrainian Borscht

This traditional Ukrainian borscht recipe is a comforting bowl of beet-based goodness, loaded with root vegetables, cabbage, and tender beef. Known for its vibrant red color and earthy-sweet flavor, classic borscht is a staple in Eastern European kitchens. This hearty soup is best served with a dollop of sour cream and fresh dill, offering a satisfying balance of tangy, savory, and subtly sweet flavors.

Ingredients:

• 1 lb beef shank or chuck, with bone
• 8 cups water
• 2 medium beets, peeled and grated
• 1 large carrot, peeled and grated
• 1 onion, diced
• 1/4 head of cabbage, shredded
• 2 medium potatoes, peeled and diced
• 2 tbsp tomato paste
• 2 tbsp vinegar
• 2 tbsp sugar
• Salt and pepper to taste
• 2 tbsp oil or butter
• Sour cream and chopped dill, for serving

Instructions:

1. In a large pot, bring beef and water to a boil. Reduce heat and simmer for 1.5 hours, skimming any foam. Remove meat, shred it, and return to the pot.
2. In a skillet, sauté onions in oil until translucent. Add grated carrots and beets, cook for 5 minutes. Stir in tomato paste, vinegar, and sugar. Cook for another 5 minutes.
3. Add potatoes and cabbage to the pot. Simmer for 15 minutes.
4. Stir in the sautéed vegetable mixture. Simmer everything for another 20 minutes.
5. Season with salt and pepper. Let rest for 15–30 minutes before serving.
6. Serve hot, garnished with sour cream and dill.

This authentic Ukrainian borscht is more than just soup—it’s tradition in a bowl. Whether served as a main course or a starter, it brings warmth and nostalgia to every spoonful. The deep beet flavor mingles beautifully with the richness of beef and the zing of vinegar, creating a well-rounded dish that tastes even better the next day.

Vegetarian Borscht with White Beans

This vegetarian borscht offers a lighter take on the classic, swapping out meat for hearty white beans. It retains all the rich beet flavor and iconic red color while making it suitable for plant-based eaters. Perfect for cold nights or as a refreshing chilled soup in the summer, this version is nutritious, satisfying, and packed with fiber.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 beets, peeled and grated
• 1 large carrot, grated
• 1 parsnip, grated (optional)
• 1/4 head of cabbage, shredded
• 1 large potato, diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 tbsp tomato paste
• 6 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste
• Fresh dill and vegan sour cream (optional), for garnish

Instructions:

1. Heat oil in a large pot. Sauté onions until soft, then add garlic, beets, carrots, and parsnips. Cook for 5–7 minutes.
2. Stir in tomato paste, vinegar, and sugar. Cook another 2 minutes.
3. Add broth, potatoes, and cabbage. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add white beans and cook another 10 minutes. Season to taste.
5. Let cool slightly and serve with dill and a swirl of vegan sour cream, if desired.

This vegetarian borscht is a flavorful, feel-good dish that doesn’t sacrifice depth or heartiness. Thanks to the beets and beans, it’s earthy, robust, and filling—an ideal option for meatless Mondays or when you want something both nourishing and comforting. It’s as beautiful to look at as it is to eat.

Cold Summer Borscht (Lithuanian-Style Šaltibarščiai)

Unlike the steamy, hearty versions of winter borscht, this cold Lithuanian-style borscht—known as šaltibarščiai—is a creamy, chilled soup perfect for summer. With a base of kefir or buttermilk, it features vibrant beets, cucumbers, and herbs, and is often served with a side of boiled potatoes. Refreshing and tangy, it’s a staple during warm months in the Baltics.

Ingredients:

• 3 medium beets, boiled, peeled, and grated
• 1 cucumber, diced
• 3 green onions, chopped
• 2 tbsp fresh dill, chopped
• 4 cups kefir (or buttermilk)
• Salt and pepper to taste
• 2 hard-boiled eggs, halved
• Boiled new potatoes, for serving

Instructions:

1. In a mixing bowl, combine grated beets, cucumber, green onions, and dill.
2. Stir in kefir and season with salt and pepper.
3. Chill in the refrigerator for at least 1 hour.
4. Serve cold with halved boiled eggs on top and boiled potatoes on the side.

This refreshing cold borscht is the ultimate way to beat the summer heat while enjoying the distinctive taste of beets. The creamy tang of kefir and the crunch of cucumber create a perfect balance of textures and flavors. Paired with potatoes and eggs, it becomes a complete and cooling meal that’s as nourishing as it is colorful.

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Polish Borscht (Barszcz Czysty Czerwony)

Polish red borscht, or barszcz czysty czerwony, is a clear, ruby-red beet broth traditionally served on Christmas Eve or as a first course. Unlike chunky versions, this one is strained for a velvety texture and refined flavor. It’s delicately seasoned with garlic and marjoram and is often served with mushroom-filled dumplings (uszka) or a slice of rye bread. This elegant soup is light yet full of character, ideal for holiday meals or a special dinner.

Ingredients:

• 4 medium beets, peeled and chopped
• 6 cups water
• 1 garlic clove, minced
• 1 bay leaf
• 1 tsp sugar
• 1 tbsp lemon juice or apple cider vinegar
• 1/2 tsp dried marjoram
• Salt and black pepper to taste
• Optional: uszka dumplings or bread for serving

Instructions:

1. Place chopped beets in a pot with water, garlic, bay leaf, and sugar. Bring to a simmer and cook for 45 minutes.
2. Remove from heat. Add vinegar or lemon juice, marjoram, salt, and pepper. Let steep for 15 minutes.
3. Strain the soup through a fine sieve or cheesecloth.
4. Serve hot in cups or bowls, with uszka or a slice of hearty rye bread.

Polish red borscht is a strikingly beautiful and flavorful broth that captures the elegance of Eastern European cuisine. Its clear, vibrant red hue and aromatic profile make it perfect for special occasions. Whether sipped from a teacup or paired with dumplings, this soup offers a taste of tradition in every spoonful.

Slow Cooker Beef Borscht

This slow cooker beef borscht is a set-it-and-forget-it version of the beloved Eastern European classic. With tender chunks of stew meat, root vegetables, and a rich tomato-beet base, it’s deeply flavorful and perfect for busy days. The slow cooking process enhances the natural sweetness of the beets while infusing the broth with layers of meaty goodness.

Ingredients:

• 1.5 lbs beef stew meat
• 3 medium beets, peeled and grated
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, cubed
• 1/4 head of cabbage, shredded
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 6 cups beef broth
• 1 tbsp sugar
• Salt and pepper to taste
• Sour cream and dill for garnish

Instructions:

1. Add all ingredients to a slow cooker: beef, vegetables, tomato paste, vinegar, broth, sugar, salt, and pepper.
2. Cook on low for 8 hours or high for 4–5 hours, until the meat is tender and the vegetables are soft.
3. Taste and adjust seasoning as needed.
4. Serve hot, topped with sour cream and dill.

This slow cooker beef borscht is the ultimate comfort food with minimal effort. It’s perfect for cozy winter evenings, family dinners, or meal prep. The slow simmer brings out deep, satisfying flavors, and the melt-in-your-mouth beef makes it a meal in itself. Just prep it in the morning, and you’ll have dinner waiting by evening.

Roasted Beet and Carrot Borscht

This roasted beet and carrot borscht is a modern twist on the classic, where vegetables are oven-roasted before being blended into a velvety soup. The roasting process intensifies their natural sweetness and adds a subtle caramelized depth to the flavor. It’s a smooth, elegant version of borscht—perfect for a dinner party or a cozy lunch.

Ingredients:

• 3 large beets, peeled and chopped
• 3 carrots, peeled and chopped
• 1 onion, quartered
• 4 garlic cloves
• 2 tbsp olive oil
• 4 cups vegetable or chicken broth
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Greek yogurt or crème fraîche, for garnish
• Fresh thyme or dill, optional

Instructions:

1. Preheat oven to 400°F (200°C). Place beets, carrots, onion, and garlic on a baking sheet. Drizzle with olive oil and roast for 35–40 minutes, until tender.
2. Transfer roasted vegetables to a blender with broth and balsamic vinegar. Blend until smooth.
3. Pour into a pot and heat gently, seasoning with salt and pepper.
4. Serve warm with a swirl of yogurt or crème fraîche and herbs.

Roasting the vegetables brings a gourmet flair to this version of borscht. It’s smoother, richer, and full of deep, roasted flavors that elevate it from everyday soup to something truly special. Whether you serve it in elegant bowls or mason jars, it’s a creative and delicious way to enjoy the beloved beet soup.

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Spicy Borscht with Chili

For those who like their borscht with a bit of a kick, this spicy version adds chili peppers to the mix. The heat from the chilies balances beautifully with the sweetness of the beets, creating a unique take on the traditional soup. The addition of smoked paprika further deepens the flavor, making this spicy borscht a bold and exciting dish for those who crave something with more zest.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red chili pepper, finely chopped (or to taste)
• 1 bell pepper, chopped
• 1 carrot, grated
• 2 tbsp tomato paste
• 1/2 tsp smoked paprika
• 4 cups vegetable or chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh cilantro or dill for garnish

Instructions:

1. In a large pot, sauté the onions and garlic until soft. Add the chili pepper, bell pepper, and grated beets and carrots. Cook for about 5 minutes.
2. Stir in tomato paste, smoked paprika, and a pinch of salt.
3. Add broth, apple cider vinegar, and sugar. Bring to a simmer and cook for 20 minutes, until the vegetables are tender.
4. Season with more salt and pepper to taste.
5. Serve hot, garnished with cilantro or dill.

This spicy borscht delivers a punch of heat that perfectly contrasts with the earthy sweetness of the beets. The chili and smoked paprika add layers of complexity to the soup, making it both warming and exciting. Ideal for spice lovers, this version of borscht is perfect for those who want to spice up their traditional meals.

Borscht with Sausage

This borscht variation adds sausage for a hearty, protein-packed twist. The savory flavor of the sausage complements the sweetness of the beets, while the addition of garlic and herbs infuses the soup with a rich, aromatic base. Perfect for a filling lunch or dinner, this sausage borscht is a comforting, satisfying dish that’s sure to please the entire family.

Ingredients:

• 1 lb smoked sausage or kielbasa, sliced
• 2 medium beets, peeled and grated
• 1 onion, chopped
• 1 carrot, grated
• 1/4 head of cabbage, shredded
• 2 potatoes, diced
• 4 cups beef or vegetable broth
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, sauté the sausage slices until browned. Remove and set aside.
2. In the same pot, sauté the onions, carrots, and beets for about 5 minutes until softened.
3. Stir in tomato paste, paprika, and thyme. Add broth, potatoes, cabbage, and the browned sausage.
4. Bring to a boil, then reduce heat and simmer for 30 minutes, until the vegetables are tender.
5. Stir in vinegar and season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This borscht with sausage takes the classic dish to the next level by adding smoky, savory goodness. The sausage elevates the flavor profile, making this version heartier and more filling. Whether served on a chilly day or as a comforting dinner, this dish is sure to become a new favorite.

Borscht with Apples and Ginger

For a fresh and unique twist on traditional borscht, this recipe incorporates apples and ginger for a sweet and spicy flavor profile. The apples add a subtle sweetness that complements the earthiness of the beets, while the ginger gives the soup a hint of warmth and zest. This borscht variation is light, aromatic, and perfect for those looking to try something a little different.

Ingredients:

• 3 medium beets, peeled and grated
• 1 apple, peeled and grated (such as Granny Smith or Honeycrisp)
• 1 onion, chopped
• 1 tbsp fresh ginger, grated
• 1 carrot, grated
• 4 cups vegetable broth
• 1 tbsp lemon juice
• 1 tbsp honey (optional, depending on desired sweetness)
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh mint or parsley for garnish

Instructions:

1. In a large pot, sauté onions, ginger, and carrots for 5 minutes.
2. Add grated beets and apple, then stir in cinnamon, salt, and pepper.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Stir in lemon juice and honey (if using), adjusting sweetness to taste.
5. Let the soup rest for 10 minutes before serving.
6. Serve hot, garnished with fresh mint or parsley.

This apple and ginger borscht is a refreshing and flavorful take on the classic. The combination of sweet apples, spicy ginger, and earthy beets creates a beautifully balanced soup. Perfect for anyone looking for a light yet flavorful dish, this borscht is a wonderful way to enjoy the familiar flavors of beets with a surprising twist.

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Vegan Borscht with Tofu

This vegan borscht with tofu offers a plant-based twist on the traditional beet soup, without sacrificing flavor or richness. By incorporating tofu, this version remains hearty and satisfying, while the beets still provide that signature earthy sweetness. Perfect for vegans or those looking for a lighter, protein-packed version of this classic Eastern European dish.

Ingredients:

• 2 medium beets, peeled and grated
• 1 block firm tofu, cubed
• 1 onion, chopped
• 1 carrot, grated
• 1/4 head of cabbage, shredded
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until soft.
2. Add the grated beets and carrots and cook for another 5 minutes.
3. Stir in the vegetable broth, cabbage, vinegar, thyme, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Meanwhile, in a separate pan, sauté the tofu cubes in olive oil until golden brown and crispy on all sides.
5. Add the tofu to the borscht and simmer for an additional 10 minutes.
6. Serve hot, garnished with fresh parsley or dill.

This vegan borscht with tofu is a hearty, protein-rich version of the classic soup that proves you don’t need meat to enjoy a flavorful, filling meal. The tofu adds a satisfying texture, while the beets and vegetables bring all the warmth and earthiness you expect from borscht. This version is perfect for anyone following a plant-based diet or just looking to try a lighter twist on a beloved dish.

Borscht with Potatoes and Leeks

This variation of borscht features tender potatoes and sweet leeks, creating a heartier, more comforting version of the classic beet soup. The leeks provide a gentle, aromatic flavor, and the potatoes add a creamy texture to the broth. This borscht is perfect for those who enjoy a creamy, filling soup but still want to maintain the signature flavors of traditional borscht.

Ingredients:

• 3 medium beets, peeled and grated
• 2 large potatoes, peeled and cubed
• 1 leek, cleaned and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 6 cups vegetable or chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot and sauté the onion, garlic, and leek until softened.
2. Add the grated beets, potatoes, and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until the potatoes and beets are tender.
3. Stir in the apple cider vinegar, salt, and pepper. Adjust the seasoning to taste.
4. Serve hot, garnished with fresh dill.

This borscht with potatoes and leeks is a rich and creamy variation that makes for a truly comforting meal. The leeks add a mild sweetness to the soup, which pairs beautifully with the earthiness of the beets. The potatoes lend a smooth, creamy texture, making this borscht a perfect choice for a cozy dinner or a hearty lunch.

Smoked Salmon Borscht

For a more refined, luxurious version of borscht, try this smoked salmon borscht. The smoky, salty flavor of the salmon adds a unique depth to the traditional beet soup. This recipe is a sophisticated twist that’s perfect for special occasions or when you’re in the mood for something a bit different. The creaminess from sour cream or crème fraîche pairs wonderfully with the bold, rich flavors.

Ingredients:

• 3 medium beets, peeled and grated
• 1 small onion, chopped
• 2 cups smoked salmon, chopped
• 4 cups vegetable or fish broth
• 2 tbsp tomato paste
• 1 tbsp lemon juice
• 1 tbsp dill, chopped
• 1/2 cup sour cream or crème fraîche
• Salt and pepper to taste
• Fresh dill or chives for garnish

Instructions:

1. In a large pot, sauté the onion until softened. Add the grated beets and cook for 5 minutes.
2. Stir in the tomato paste, broth, and lemon juice. Bring to a simmer and cook for 20–25 minutes until the beets are tender.
3. Add the smoked salmon and dill, and cook for an additional 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, topped with a dollop of sour cream or crème fraîche and garnish with fresh dill or chives.

This smoked salmon borscht brings a gourmet flair to the traditional beet soup. The smoky salmon adds complexity and richness to the soup, making it feel indulgent and sophisticated. The sour cream or crème fraîche smooths out the flavors, creating a balance of savory, creamy, and earthy notes. This luxurious version is perfect for special occasions or when you want to impress guests with a unique twist on an old classic.

I hope these additional recipes give you more inspiration! Let me know if you’d like to explore other variations or need help with anything else.

Borscht with Mushrooms and Barley

This hearty borscht combines earthy mushrooms and nutty barley to create a filling and robust version of the traditional beet soup. The mushrooms add depth and umami, while the barley provides a chewy, satisfying texture. This variation is perfect for those who enjoy a more rustic and hearty borscht, and it makes a wonderful meal on a cold day.

Ingredients:

• 2 medium beets, peeled and grated
• 1 cup barley, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced (preferably cremini or button mushrooms)
• 4 cups vegetable or chicken broth
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. In a large pot, sauté the onion and garlic until softened. Add the mushrooms and cook for another 5 minutes, until they release their moisture.
2. Stir in the grated beets, tomato paste, and thyme. Add the broth and bring to a boil.
3. Once the broth is boiling, reduce the heat and add the barley. Simmer for 30–40 minutes until the barley is tender.
4. Stir in the vinegar and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or dill.

The addition of mushrooms and barley gives this borscht an earthy, wholesome feel, making it perfect for anyone seeking a more filling, satisfying soup. The mushrooms provide a savory depth, while the barley adds a delightful chewiness that contrasts nicely with the tender beets. This version is perfect for cold weather and will warm you up from the inside out.

Borscht with Dill Pickles

This borscht recipe is for those who enjoy a bit of tanginess in their soup. The addition of dill pickles brings a unique flavor profile that balances the sweetness of the beets with a sour, briny kick. This recipe is perfect for pickle lovers and provides a refreshing and zesty take on the traditional borscht.

Ingredients:

• 2 medium beets, peeled and grated
• 2 dill pickles, chopped
• 1 onion, chopped
• 1 carrot, grated
• 1/4 head of cabbage, shredded
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a large pot, sauté the onion and carrot until softened, about 5 minutes.
2. Add the grated beets and cook for another 5 minutes, stirring occasionally.
3. Stir in the tomato paste, vegetable broth, and shredded cabbage. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 20 minutes, until the vegetables are tender.
5. Add the chopped dill pickles, apple cider vinegar, and sugar, then simmer for an additional 5 minutes.
6. Season with salt and pepper to taste and serve hot, garnished with fresh dill.

The addition of dill pickles introduces a tangy, briny flavor to this borscht, making it an exciting twist on the classic. The pickles balance the sweetness of the beets, and the vinegar enhances the overall tangy profile of the soup. This variation is perfect for those who enjoy bold, tangy flavors and want to experience a more refreshing, zesty take on the traditional borscht.

Creamy Coconut Borscht

For a velvety and slightly exotic twist on traditional borscht, this creamy coconut borscht blends rich coconut milk with the earthy sweetness of the beets. The coconut adds a creamy texture and a subtle sweetness that complements the beets without overpowering them. This version is perfect for anyone who loves a creamy, flavorful soup with a touch of the tropics.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 1 carrot, grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro or mint for garnish

Instructions:

1. In a large pot, sauté the onion and carrot until softened, about 5 minutes.
2. Add the grated beets and cook for another 5 minutes.
3. Stir in tomato paste and cumin, then pour in the vegetable broth and bring the soup to a boil.
4. Reduce heat and simmer for 20–25 minutes, until the beets are tender.
5. Stir in the coconut milk and apple cider vinegar. Let the soup simmer for an additional 10 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro or mint.

This creamy coconut borscht offers a unique and indulgent twist on the traditional beet soup. The coconut milk adds a rich, smooth texture that balances the earthy sweetness of the beets perfectly. The cumin and apple cider vinegar introduce warm and tangy notes, creating a beautifully rounded soup. This version is perfect for anyone looking for a creamy, tropical-inspired variation on the classic.

I hope these new variations provide you with even more inspiration! Let me know if you need any additional ideas or adjustments to the recipes!

Spicy Borscht with Chili Peppers

This spicy borscht brings a fiery kick to the traditional beet soup, perfect for those who love a bit of heat in their meals. The addition of chili peppers and hot paprika intensifies the flavor, while the earthy beets and vegetables still provide the familiar comforting base of a classic borscht. This version is great for those who want to add some bold, spicy notes to their bowl of borscht.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 1 carrot, grated
• 2 red chili peppers, minced (adjust to heat preference)
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté the onion, carrot, and chili peppers in olive oil until the onion softens.
2. Add the grated beets and cook for an additional 5 minutes.
3. Stir in the tomato paste, smoked paprika, and cumin. Add the vegetable broth and bring the soup to a boil.
4. Reduce heat to a simmer and cook for 25–30 minutes, until the beets are tender.
5. Stir in the apple cider vinegar and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This spicy borscht provides a fun, bold twist on the traditional recipe. The heat from the chili peppers and smoked paprika adds an exciting layer of flavor, making it a perfect choice for those who like their soups with a bit of kick. Despite the spiciness, the beets and other vegetables keep the soup grounded, creating a balanced and warming bowl that’s sure to please anyone who enjoys a spicy meal.

Borscht with Roasted Garlic and Thyme

This borscht takes on a deeper, more aromatic flavor profile with the inclusion of roasted garlic and fresh thyme. Roasting the garlic enhances its sweetness and richness, making it a perfect complement to the earthy beets. Fresh thyme adds a fragrant herbal note, making this version of borscht both comforting and aromatic, ideal for those looking for a more savory, fragrant soup.

Ingredients:

• 2 medium beets, peeled and grated
• 1 bulb garlic, roasted
• 1 onion, chopped
• 1 carrot, grated
• 1/4 head of cabbage, shredded
• 4 cups vegetable or chicken broth
• 1 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes, until soft and fragrant.
2. In a large pot, sauté the onion and carrot until softened.
3. Add the grated beets and cook for 5 minutes. Stir in the tomato paste and vegetable broth. Bring the soup to a boil, then reduce heat and simmer for 25 minutes.
4. Squeeze the roasted garlic cloves into the soup and stir to incorporate. Add the shredded cabbage, fresh thyme, and apple cider vinegar. Simmer for another 10 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The roasted garlic in this borscht adds a sweet and savory depth that transforms the soup into a more fragrant, layered dish. Combined with fresh thyme, the soup takes on an aromatic quality that elevates the flavor profile, making it a perfect choice for cooler days when you want something a little more sophisticated. This version offers a comforting and herbaceous twist on a classic.

Mediterranean Borscht with Feta and Olives

This Mediterranean-inspired borscht takes the traditional recipe and infuses it with tangy feta cheese, briny olives, and olive oil, creating a vibrant and savory flavor profile. The Mediterranean ingredients complement the earthy beets and add a refreshing brightness to the soup. This version is a delightful take on borscht for those who want to experience a fusion of Eastern European and Mediterranean flavors.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 1 carrot, grated
• 1/4 cup Kalamata olives, chopped
• 1/4 cup crumbled feta cheese
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. In a large pot, heat the olive oil and sauté the onion and carrot until softened.
2. Add the grated beets and cook for an additional 5 minutes.
3. Stir in the tomato paste and vegetable broth, and bring the soup to a boil.
4. Reduce the heat to a simmer and cook for 20 minutes, until the beets are tender.
5. Stir in the olives, feta cheese, red wine vinegar, and oregano. Cook for another 5 minutes to let the flavors meld.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or basil.

This Mediterranean borscht offers a vibrant and tangy twist on the classic beet soup. The olives add a savory brininess, while the feta provides a creamy, salty contrast to the sweetness of the beets. The addition of olive oil and oregano brings a Mediterranean flair, making this soup an exciting fusion dish that’s perfect for those who enjoy bold, tangy flavors.

These new recipes continue to showcase the versatility of borscht, offering different flavor combinations while staying true to the core of the classic beet soup. Let me know if you’d like even more variations or need any other assistance!

Borscht with Sausage and Potatoes

This hearty borscht version incorporates savory sausage and tender potatoes, making it a more filling and robust meal. The sausage adds a rich, meaty flavor, while the potatoes provide a comforting, starchy element that pairs beautifully with the earthy sweetness of the beets. This soup is perfect for a hearty dinner or a cozy winter meal.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1/2 lb (225g) sausage, sliced (chorizo or kielbasa works well)
• 4 cups vegetable or chicken broth
• 1 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. In a large pot, sauté the sausage slices until browned, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened.
3. Add the grated beets and diced potatoes, and cook for 5 minutes, stirring occasionally.
4. Stir in the tomato paste, smoked paprika, and vegetable broth. Bring the soup to a boil.
5. Reduce the heat and simmer for 25–30 minutes, until the potatoes are tender.
6. Add the cooked sausage back into the pot, stir in the apple cider vinegar, and season with salt and pepper.
7. Serve hot, garnished with fresh parsley or dill.

The addition of sausage and potatoes in this borscht turns the soup into a more substantial dish, perfect for a filling lunch or dinner. The sausage brings a savory richness to the soup, while the potatoes add a comforting, starchy texture. This hearty variation is ideal for those looking for a more robust and satisfying version of the traditional borscht.

Sweet and Sour Borscht

This sweet and sour borscht strikes a perfect balance between the natural sweetness of the beets and a tangy, vinegary finish. The addition of honey and apple cider vinegar creates a beautifully layered flavor that will satisfy those who love a more tangy and refreshing take on the classic beet soup. This version is perfect for those who enjoy a contrast of sweet and sour flavors in their dishes.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 1 carrot, grated
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp sugar (optional, to adjust sweetness)
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a large pot, sauté the onion and carrot until softened, about 5 minutes.
2. Add the grated beets and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the tomato paste, vegetable broth, honey, and apple cider vinegar. Bring the soup to a boil.
4. Reduce heat to a simmer and cook for 25–30 minutes, until the beets and vegetables are tender.
5. Taste and add sugar if you prefer a sweeter soup.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill.

This sweet and sour borscht is a delightful twist on the traditional beet soup, offering a perfect balance between the sweet natural flavor of beets and the tangy acidity of vinegar and honey. The soup’s light, refreshing flavor makes it ideal for a spring or summer meal, while still providing the heartwarming comfort that borscht is known for.

Vegan Borscht with Chickpeas

This vegan borscht is made even heartier by the addition of chickpeas, which provide a boost of protein and fiber. The chickpeas make this version a satisfying, plant-based alternative while maintaining the classic borscht flavors. The soup is rich, flavorful, and perfect for vegans or anyone looking to enjoy a nutritious and filling vegetable-packed meal.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the grated beets and carrot, and cook for another 5 minutes, stirring occasionally.
3. Stir in the tomato paste, vegetable broth, chickpeas, and dried thyme. Bring the soup to a boil.
4. Reduce the heat and simmer for 25–30 minutes, until the beets are tender and the flavors have melded.
5. Stir in the apple cider vinegar and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or dill.

This vegan borscht with chickpeas is a satisfying and wholesome version of the classic soup, offering plenty of protein and fiber from the chickpeas. The earthy sweetness of the beets pairs wonderfully with the hearty chickpeas, making this soup both nourishing and filling. This is a great option for anyone looking to enjoy a plant-based, comforting borscht with a delicious, savory depth of flavor.

I hope these new borscht variations inspire you! Let me know if you’d like even more ideas or have any specific requests!

Borscht with Leeks and Mushrooms

This borscht recipe incorporates the delicate sweetness of leeks and the earthy richness of mushrooms, creating a deeper, more savory flavor profile. The leeks add a subtle onion-like taste, while the mushrooms bring a meaty texture that complements the sweetness of the beets. This is a perfect version for those who enjoy a more nuanced, umami-packed twist on the traditional beet soup.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 2 leeks, cleaned and sliced
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 2 tbsp white wine vinegar
• 2 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, heat olive oil and sauté the onion, leeks, and mushrooms until softened, about 7-10 minutes.
2. Add the grated beets and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the tomato paste and vegetable broth. Bring the soup to a boil.
4. Reduce the heat to a simmer and cook for 25-30 minutes, until the beets are tender.
5. Stir in the white wine vinegar and dried thyme. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme or parsley.

This borscht with leeks and mushrooms offers a sophisticated twist on the classic beet soup, perfect for those who appreciate more complex flavors. The leeks bring a gentle sweetness, while the mushrooms add an earthy depth, making this soup feel incredibly hearty and comforting. It’s an excellent choice for those looking for a refined, umami-rich variation of borscht.

Apple and Beet Borscht

This apple and beet borscht adds a refreshing touch of sweetness, combining the earthy flavor of beets with the tartness of apples. The natural sweetness of the apples perfectly balances the tanginess of the vinegar, creating a light and refreshing soup that still offers the heartwarming comfort of traditional borscht. It’s a great option for those looking for a slightly sweeter take on borscht.

Ingredients:

• 2 medium beets, peeled and grated
• 2 apples, peeled and grated (Granny Smith apples work well)
• 1 onion, chopped
• 4 cups vegetable broth
• 2 tbsp apple cider vinegar
• 1 tbsp honey (optional, for extra sweetness)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, sauté the onion until softened, about 5 minutes.
2. Add the grated beets and apples, cooking for 5 minutes to allow the flavors to meld.
3. Stir in the vegetable broth and bring the soup to a boil.
4. Reduce heat and simmer for 25-30 minutes, until the beets are tender.
5. Stir in the apple cider vinegar and honey, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This apple and beet borscht brings a bright, slightly sweet flavor to the table, perfect for those who enjoy a tangy-sweet soup. The apples not only enhance the natural sweetness of the beets but also add a refreshing note that makes this variation lighter than traditional borscht. It’s a wonderful option for those craving a unique, fruity twist on the classic soup.

Borscht with Ginger and Coconut Milk

This borscht with ginger and coconut milk introduces a creamy, spicy twist to the traditional beet soup. The coconut milk adds a rich, velvety texture, while the ginger imparts a zesty warmth that complements the sweetness of the beets. This version is perfect for those looking for an exotic, flavorful borscht that’s creamy and aromatic.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tbsp lime juice
• 1 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, and ginger until softened, about 5 minutes.
2. Add the grated beets and cook for an additional 5 minutes.
3. Stir in the tomato paste, vegetable broth, and turmeric. Bring the soup to a boil.
4. Reduce heat and simmer for 25-30 minutes, until the beets are tender.
5. Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

The addition of coconut milk and ginger makes this borscht a creamy and aromatic alternative to the classic beet soup. The coconut milk lends a luxurious texture, while the ginger adds a bright, zesty heat. This version offers an exciting fusion of flavors, perfect for those who enjoy bold, exotic twists on traditional soups. It’s a wonderfully comforting yet fresh take on borscht.

These new borscht variations offer even more diversity, from creamy coconut milk to fruity apples and hearty mushrooms. Enjoy experimenting with these recipes and feel free to reach out for even more twists or ideas!

Spicy Borscht with Jalapeños

If you’re a fan of a little heat, this spicy borscht is the perfect option. The addition of fresh jalapeños adds a vibrant kick to the sweet and earthy flavor of the beets, giving the soup an exciting edge. This version balances the traditional comforting flavors of borscht with a lively spiciness, perfect for those who enjoy bold, fiery dishes.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-2 fresh jalapeños, sliced (adjust to your heat preference)
• 4 cups vegetable or chicken broth
• 1 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, and jalapeños until softened and fragrant, about 5 minutes.
2. Add the grated beets and cook for an additional 5 minutes.
3. Stir in the tomato paste, vegetable broth, and smoked paprika. Bring the soup to a boil.
4. Reduce the heat and simmer for 25-30 minutes, until the beets are tender.
5. Stir in the apple cider vinegar and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy borscht offers a perfect balance of heat and flavor, with the jalapeños giving the soup a refreshing punch. The earthy beets and smoky paprika provide a satisfying base, while the apple cider vinegar adds a tangy finish. This version of borscht is ideal for those who want to spice up their traditional beet soup with some extra warmth and vibrancy.

Borscht with Pears and Caramelized Onions

For a unique, sweet twist on borscht, this recipe combines the earthy beets with the natural sweetness of pears and the richness of caramelized onions. The pears add a delicate fruity note that complements the beets, while the caramelized onions bring a savory, sweet undertone. This borscht is perfect for those seeking a refined, balanced flavor profile with a touch of elegance.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, thinly sliced
• 2 pears, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 2 tbsp white wine vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat olive oil and sauté the onion over low heat until caramelized, about 15-20 minutes. Stir occasionally to avoid burning.
2. Add the grated beets and chopped pears to the pot, and cook for 5 minutes, stirring occasionally.
3. Stir in the tomato paste, vegetable broth, brown sugar, and white wine vinegar. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes, until the beets and pears are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

The addition of pears and caramelized onions elevates this borscht into a delightful blend of savory and sweet flavors. The pears bring a subtle fruity note that perfectly balances the earthy beets, while the caramelized onions add richness and depth. This elegant variation of borscht is perfect for a special occasion or when you’re looking for a refined yet comforting dish.

Borscht with Smoked Salmon

For a luxurious and savory twist, this borscht with smoked salmon adds a touch of decadence and complexity. The smoky flavor of the salmon complements the sweet beets and creates a delightful contrast in textures. This borscht is perfect for brunch or as a special appetizer for any seafood lover, combining the traditional flavors of borscht with a gourmet touch.

Ingredients:

• 2 medium beets, peeled and grated
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 2 tbsp lemon juice
• 4 oz smoked salmon, torn into pieces
• 1 tbsp dill, chopped
• Salt and pepper to taste
• Fresh sour cream for garnish

Instructions:

1. In a large pot, sauté the onion and garlic until softened, about 5 minutes.
2. Add the grated beets and cook for another 5 minutes.
3. Stir in the tomato paste and vegetable broth. Bring the soup to a boil.
4. Reduce the heat and simmer for 25-30 minutes, until the beets are tender.
5. Stir in the lemon juice, smoked salmon pieces, and dill. Season with salt and pepper to taste.
6. Serve hot, garnished with a dollop of sour cream and extra dill.

The addition of smoked salmon brings an upscale, flavorful twist to this borscht, combining the smoky, delicate fish with the rich earthiness of the beets. The lemon juice adds a fresh acidity, while the dill enhances the overall flavor. This smoked salmon borscht is ideal for special occasions or when you want to impress guests with a unique and luxurious take on the traditional beet soup.

These new borscht variations add exciting flavors and ingredients, from smoky salmon to sweet pears and spicy jalapeños. Let me know if you’d like even more options or variations!