Easy Homemade Borscht Recipe This post may contain affiliate links. Borscht is a beet-based soup that I grew borscht soup with beef eating throughout the year, but especially on Ukrainian Christmas Eve.
White bowl filled with ruby-red Borscht soup with a dollop of sour cream on top and garnished with chopped dill. And right now we’re in the holiday season which always makes me think of Borscht since it is a staple at Ukrainian Christmas feasts. I had to find a way to make this soup easily! I was thinking about it when I remembered my mom telling me, years ago, that she tried making borscht using canned beets. I couldn’t remember if she’d said that it had worked or not. Using canned beets for this soup is amazing. Not only are they already tender, but they’re also already peeled.
Peeling beets is a time-consuming and messy business. It’s so great to not have to do it. RECIPE UPDATE: Since posting this recipe, I have discovered a way to prepare fresh beets that is simple and not at all messy. You roast the beets in their skins.
If you want to make borscht using fresh beets instead of canned, this is the way to go. Follow the instructions for roasting beets here. You’ll need 5-6 medium beets for the borscht recipe below. A note about this borscht and borscht generally. There are different kinds of borscht.