Beet and Carrot Borscht with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 soup recipe, ready in about 65 minutes, pairs beets, carrots, 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

2 medium, peeled and grated beets
2 medium, peeled and grated carrots
1 large, finely diced onion
1 medium, peeled and diced potato
1/2 cup tomato puree
1/2 cup tomato paste
1/4 cup smoked paprika
1 tablespoon apple cider vinegar
6 cups vegetable broth
2 tablespoons olive oil
2 tablespoons, chopped fresh dill
1 bay leaf

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Instructions

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.
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.
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.
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.
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.