A clear, flavorful beet soup that’s perfect with croquettes

Some recipes just belong together, and for me, homemade red borscht and crispy meat croquettes are the perfect match.

In Poland, this clear beet soup is often served during the holidays, but I don’t wait for a special occasion. I make it throughout the year because there’s nothing better than a warm mug of homemade borscht on a chilly day.

I love my borscht clear, full of rich beet flavor, with plenty of garlic and freshly ground black pepper. Simple, comforting, and always a family favorite.

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Ingredients

• 1 kg peeled beets
• 3–4 carrots
• 2–3 parsley roots
• ¼ celery root
• 2 tbsp dried marjoram
• 1 tbsp salt
• 4 allspice berries
• 2 bay leaves

To Season

• garlic, to taste
• freshly ground black pepper, to taste
• beet concentrate (optional)
• salt, to taste
• sugar, to taste

Tip: If you don’t have beet concentrate, add a little vinegar or lemon juice instead. It helps balance the flavor and keeps the soup beautifully red.

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Instructions

1. Peel the beets, carrots, parsley roots, and celery root.
2. Place all the vegetables in a large pot.
3. Add the bay leaves, allspice, marjoram, and salt.
4. Cover with water and bring to a boil.
5. Reduce the heat and simmer until all the vegetables are tender.
6. Remove the vegetables from the broth.
7. Season the soup with garlic, freshly ground black pepper, beet concentrate (if using), salt, and sugar to taste.
8. If you’re not using beet concentrate, add a splash of vinegar or lemon juice.
9. Serve hot.

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Serving Suggestions

Serve hot with homemade meat croquettes or enjoy it on its own in a large mug.

If you prefer a thicker soup, grate the cooked vegetables and leave them in the broth. I like my borscht clear, so I always strain it before serving.

Freshly ground black pepper and garlic added at the end make all the difference.

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Storage

Store the borscht in the refrigerator for up to 4 days.

The flavor is often even better the next day.

You can also freeze it for up to 3 months.

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Recipe Tips

• Don’t rush the cooking—the vegetables need time to release their flavor.
• Add the garlic just before serving for the best flavor.
• Taste before serving and adjust the salt, pepper, and sugar if needed.
• A little vinegar or lemon juice helps preserve the deep red color.

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Frequently Asked Questions

Can I make red borscht ahead of time?

Yes! It often tastes even better the next day.

Can I freeze homemade red borscht?

Absolutely. Let it cool completely before freezing.

Do I have to leave the vegetables in the soup?

No. If you prefer a traditional clear borscht, simply remove the vegetables before serving.