Beet Soup: Borscht-Style Recipe and Cooking Tips

Beet soup is a general term reserved for a family of soups built around fresh beets. You can find variations on the form throughout Eastern European cuisine, most famously Russian- and Ukrainian-style borscht (also spelled borsch) and Polish barszcz. Barszcz is closer to a beet broth, while borscht is traditionally thicker, often containing extra ingredients like meat, root vegetables, or cabbage, served with a dollop of sour cream and fresh dill.

There are many ways to make beet soup your own, from the texture of the finished dish to the veggies you use. Here’s what you need to know.

1. 1. Choose the best beets. Fresh beets are available year-round but are often at their best in winter. Look for smooth and firm beets without any bruises or cuts. For traditional beet soup, use red beets instead of varieties like golden beets or striped Chioggia beets.
2. 2. Avoid staining your kitchen surfaces. To limit the spread of beet juice, prepare beets on a silicone baking mat or cutting board lined with paper towels. You can also wear gloves to protect your hands.
3. 3. Start with your ideal consistency in mind. For a soup with a chunky, rustic texture, dice or grate the raw beets and sauté them with the rest of the vegetables until tender. For a velvety, creamy texture like vegan potato soup, roast the beets first, then use an immersion blender to purée—and then, if you like, strain—the finished soup until smooth.
4. 4. Make it vegan or meaty. Beet soup is naturally gluten-free. While beef broth and chicken broth are popular beet soup bases, you can easily make vegetarian or vegan beet soup with vegetable stock or broth. Finish the soup with a drizzle of full-fat coconut milk instead of sour cream to make it dairy-free.
5. 5. Store in the refrigerator for up to one week. Keep leftover beet soup in an airtight container in the fridge for up to one week. For more extended storage, freeze the soup for up to six months, and warm it over low heat on the stovetop.