Borscht- Polish Beet Soup Recipe

Serve this beet and mushroom soup with warm crusty bread and a dollop of sour cream.


Borscht- Polish Beet Soup Recipe

How To Make Borscht- Polish Beet Soup

The soup is known for its sour variant taste from the beets and vinegar-infused broth.

Prep: 25 mins
Cook: 1 hr
Total: 1 hr 25 mins


  • 1 lb red beets, cut into chunks
  • 1 large onion, diced
  • 2 cups water
  • 4 oz. mushrooms
  • 1 bay leaf
  • 2 tbsp vinegar
  • salt and pepper


  1. Boil all ingredients together for one hour.
  2. Thicken with a little flour and water as to make a thin gravy.
  3. Boil for ten more minutes and serve.


  • Sugar: 20g
  • :
  • Calcium: 61mg
  • Calories: 143kcal
  • Carbohydrates: 31g
  • Fat: 1g
  • Fiber: 8g
  • Iron: 2mg
  • Potassium: 1027mg
  • Protein: 6g
  • Saturated Fat: 1g
  • Sodium: 195mg
  • Vitamin A: 75IU
  • Vitamin C: 18mg
Nutrition Disclaimer
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