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4.86 from 14 votes

Polish Beet Borsch Soup

Easy Polish Beet Borsch Soup that's ready in just 20 minutes!
Author Diana
Servings 2 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes


  • 2 large beets cut into match sticks
  • 4 cups (1 litre) vegetable stock
  • 1 clove garlic minced or crushed
  • 1 teaspoon granulated sugar
  • 1 tablespoon lemon juice
  • salt and pepper
  • dill or parsley to garnish


  • Heat oven to 350°F (175°C) degrees. Wrap each beet in foil and roast for about 45 minutes.
  • When beets are cooked, let them chill then peel and slice to julienne.
  • In a pot, bring the vegetable stock to a boil, add the minced garlic along with the beets, sugar, lemon juice, salt and pepper. Let it simmer for 15 around minutes.
  • Serve warm over cooked potatoes or with toasted bread, top with sour cream (smetana) and garnish with dill or any greens. The soup can also be served cold.


  • To help preserve the vibrant red color, add white 1 tbsp of white vinegar to the soup at the end of the cooking process and let it boil for a minute. Or add sugar and lemon juice.
  • Serve over boiled potatoes, or with fresh crusty bread.


Calories: 152kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2093mg | Potassium: 898mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1091IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg