Classic Beetroot Borscht with Sour Cream

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

A vibrant, traditional Eastern European soup featuring sweet beets, earthy carrots, and a cooling sour cream swirl for perfect balance. This Eastern European-inspired soup recipe, ready in about 55 minutes, pairs beets, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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.

Ingredients

• 2 medium, peeled and grated beets
• 2 medium, grated carrots
• 1 large, finely chopped onion
• 2 medium, diced potatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1/2 cup sour cream
• 2 tbsp, chopped fresh dill
• 1 tsp dill seeds
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a large pot over medium heat. Add 1 large chopped onion and cook for 4 minutes until golden, stirring frequently to prevent burning.
2. Step 2: Stir in 2 medium grated beets, 2 medium grated carrots, and 2 medium diced potatoes, cooking for 5 minutes until vegetables begin to soften.
3. Step 3: Add 4 cups beef broth, 2 tbsp tomato paste, 1 tbsp apple cider vinegar, 1 tsp dill seeds, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low.
4. Step 4: Cover and simmer for 25 minutes until potatoes are fork-tender, stirring occasionally.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh dill. Serve hot with a swirl of 1/2 cup sour cream on top, garnished with extra dill.