Soviet-Era Beetroot Borscht with Smoked Paprika

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

A deeply flavorful, ruby-hued soup featuring earthy beets and smoky spices, evoking the heartiness of resilient communities. This eastern european-inspired soups ready in about 50 minutes pairs medium, peeled and grated beets, medium, grated carrots, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 20 min Cook: 30 min Serves 6 Eastern European cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 3 grated medium beets, 2 grated medium carrots, 1 finely chopped medium onion, and 2 diced medium potatoes. Add 4 cups beef broth and bring to a rolling boil over medium-high heat.
  2. Step 2: Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender when pierced with a fork.
  3. Step 3: Stir in 1 tsp smoked paprika and 2 tbsp fresh chopped dill, cooking uncovered for 5 minutes to meld flavors. Remove from heat and stir in 1 tbsp lemon juice until the mixture is vibrant and slightly tangy.
  4. Step 4: Ladle into bowls and garnish with 3 tbsp sour cream per serving, swirling it gently into the soup.

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Frequently asked questions

How long does Soviet-Era Beetroot Borscht with Smoked Paprika take to make?

Total time is about 50 minutes (20 min prep + 30 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 Soviet-Era Beetroot 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 medium, grated carrots from drying out.

Can I substitute ingredients in Soviet-Era Beetroot 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 Soviet-Era Beetroot Borscht with Smoked Paprika for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Soviet-Era Beetroot Borscht with Smoked Paprika?

Eastern European 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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