Beet and Carrot Borscht with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, earthy soup featuring roasted beets and carrots simmered with smoky paprika and fresh dill for a comforting bowl of Ukrainian tradition. This ukrainian-inspired soups ready in about 65 minutes pairs medium, peeled and grated beets, medium, peeled and grated carrots, large, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 152 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 Ukrainian cuisine 152 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 cup diced onion and cook until translucent, about 5 minutes, stirring occasionally.
  2. Step 2: Add 1 cup grated beets, 1 cup grated carrots, and 1/2 cup diced potato. Cook for 5 minutes, stirring frequently, until vegetables soften slightly.
  3. Step 3: Stir in 1/2 cup tomato puree, 1/2 cup tomato paste, 1/4 cup smoked paprika, and 1 tablespoon apple cider vinegar. Cook for 2 minutes until fragrant and the mixture darkens slightly.
  4. Step 4: Pour in 6 cups vegetable broth and add 1 bay leaf. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 30 minutes.
  5. Step 5: Remove bay leaf, stir in 2 tablespoons chopped fresh dill, and season with salt and pepper to taste. Simmer for 5 more minutes until flavors meld.

Frequently asked questions

How long does Beet and Carrot Borscht with Smoked Paprika take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beet and Carrot Borscht with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, finely diced onion from drying out.

Can I substitute ingredients in Beet and Carrot Borscht with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beet and Carrot Borscht with Smoked Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beet and Carrot Borscht with Smoked Paprika?

Ukrainian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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