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Russian Creamy Beet Borscht in a bowl

Russian Creamy Beet Borscht Recipe

Course Soup
Cuisine Russian, Ukrainian
Keyword borscht, borscht recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings
Calories 105kcal


  • 5 tbsp Olive oil
  • 1 large Beet
  • 2 medium Carrots
  • 1/4 head of medium Cabbage
  • 1 large Red Bell Pepper
  • 1/2 medium Onion
  • 4 qt Water
  • 3 medium Potatoes sliced into bite-sized pieces
  • 1 cup Sour Cream
  • 1/2 cup Dill or Parsley diced
  • Salt & Pepper to taste


  • Dice bell peppers and onions into tiny cubes. Shred Cabbage, grate carrots and beets, and set aside. 
    4 bowls one with shredded carrots, another with diced onions, one with diced red bell peppers and one with cabbage
  • In a large skillet, sautée carrots, onions, with 5 tablespoons oil, cook until golden brown. Add beets and bell peppers to cooking ingredients, cook until all vegetables are soft.
    Onions, beets, red bell peppers, and carrots being sautéed together
  • Fill up a pot with water, bring it to a boil and add cooked vegetables to the pot. Add dill or parsley, either one of them adds a great flavor to the borscht. Add potatoes and cabbage to the pot. Season borscht with salt and pepper.
    All sautéed veggies added into a pot with water, also dill is added to the pot
  • Stir in sour cream and let borscht simmer until all ingredients are cooked, about 20 minutes.
    Russian Creamy Beet Borscht in a bowl


Calories: 105kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 48mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2147IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg