Recipe

Savory Borscht: Silky and Smooth

A deep, cozy beet soup with bright tang, gentle sweetness, and a velvety texture. This version blends part of the pot for a silky finish, then tops it with dill and a cool swirl of sour cream.

By Matt Campbell

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4.8

Bowl of silky deep-magenta borscht topped with a swirl of sour cream and fresh dill on a wooden table with a spoon nearby

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Borscht has a reputation for being a project. Lots of chopping, lots of simmering, lots of opinions. This one is the borscht I make when I want maximum comfort with minimum drama: savory, boldly beet-forward, and silky in the way that makes you take another spoonful before you even realize you did it.

The trick is simple. We build a strong, cozy base with onions, garlic, and tomato paste, then let beets do their ruby magic. At the end, we blend just enough to turn the broth velvety while keeping a little texture so it still feels like soup, not smoothie. Finish it with dill and a cool hit of sour cream or yogurt and suddenly it is a whole mood.

Close-up of a spoonful of smooth borscht with a creamy swirl and chopped dill

Why It Works

Silky texture without heaviness: blending part of the soup gives you that smooth, restaurant-style feel while keeping the pot hearty.
Big savory flavor: tomato paste, garlic, and a little vinegar make the beets taste deeper and less one-note sweet.
Bright, balanced finish: a final splash of acid and fresh dill wakes everything up.
Make-ahead friendly: like chili, it gets even better after a night in the fridge.

Pairs Well With

Storage Tips

Refrigerate: Let borscht cool, then store in an airtight container for up to 4 days. The color will deepen and the flavor will mellow in a good way.

Freeze: Freeze (without sour cream topping) for up to 3 months. Leave a little space in the container because soup expands.

Reheat: Warm gently over medium-low heat, stirring occasionally. Avoid a hard boil, which can dull the fresh dill flavor and overcook the vegetables.

Texture tip: If it thickens a lot in the fridge, loosen with a splash of broth or water and re-season with a pinch of salt and a tiny splash of vinegar.

Common Questions

Is borscht supposed to be sweet?

It is naturally a little sweet because beets are sweet. This savory version leans on garlic, tomato paste, and broth, then uses vinegar to keep that sweetness in check. If it tastes too sweet, add a small splash of vinegar and another pinch of salt.

How do I keep borscht bright red?

Do not over-boil it, and add vinegar toward the end. Acid helps preserve the beet color. Also, use fresh beets if you can.

Can I make it vegetarian?

Yes. Use vegetable broth and bump up the umami with an extra tablespoon of tomato paste or a handful of sliced mushrooms sautéed with the onions.

What can I use instead of sour cream?

Greek yogurt works great. For dairy-free, try a thick, unsweetened plant-based yogurt or a drizzle of cashew cream.

Can I make it super smooth?

Absolutely. Blend the whole pot until completely smooth, then reheat gently. If you go fully blended, taste and adjust salt and vinegar again since blending can mute seasoning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Cutting board and sharp knife
Box grater or food processor (highly recommended for beets)
Immersion blender (preferred) or countertop blender
Ladle

The first time I made borscht, I treated it like a beet obstacle course. Everything went in, everything stayed chunky, and the whole thing tasted fine but felt… unfinished. Later I watched a cook blend just part of the pot and the soup instantly looked glossy and expensive. That was the moment. Now I make borscht the way I actually like to eat it: a little rustic, a little smooth, and topped like I mean it with dill and a cold swirl of something creamy.