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Mushroom and Beet Borscht

Join me on a culinary journey to Eastern Europe with this Mushroom and Beet Borscht · a vibrant symphony of earthy beets, hearty mushrooms, and aromatic spices. Each spoonful is a testament to traditional flavours, promising a soul-warming experience that captures the essence of comfort in a bowl. Prepare to indulge in a bowl of rich history and robust taste.

Total Time
1 hour 10 min
Simple & Professional Tasty Recipes

Ingredients for 4 – 6 Servings

  • 500g fresh beets, peeled and diced
    250g mushrooms, sliced
    1 onion, finely chopped
    2 cloves garlic, minced
    2 carrots, peeled and grated
    2 potatoes, peeled and diced
    1 liter vegetable or beef broth
    200ml sour cream
    2 tablespoons olive oil
    2 bay leaves
    1 teaspoon caraway seeds
    Salt and black pepper, to taste
    Fresh dill, chopped, for garnish
    Lemon wedges, for serving (optional)

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    40 min

Goes Great with

    1. Sauté Aromatics:
      • In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute until fragrant.
    2. Sauté Mushrooms:
      • Add the sliced mushrooms to the pot. Sauté until they release their moisture and start to brown, about 5-7 minutes. Remove half of the sautéed mushrooms and set them aside for later.
    3. Add Beets and Potatoes:
      • Add the diced beets, grated carrots, and diced potatoes to the pot. Stir well to combine with the aromatics and mushrooms.
    4. Pour in Broth:
      • Pour in the vegetable or beef broth. Add the bay leaves and caraway seeds. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 25-30 minutes or until the beets and potatoes are tender.
    5. Blend Half the Soup:
      • Carefully ladle half of the soup into a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot. Return the blended soup to the pot.
    6. Season and Simmer:
      • Season the soup with salt and black pepper to taste. Simmer for an additional 10 minutes to meld the flavors.
    7. Serve:
      • Ladle the Mushroom and Beet Borscht into bowls. Top each serving with a dollop of sour cream, a sprinkle of the reserved sautéed mushrooms, and fresh dill. Serve with lemon wedges on the side, if desired.
    Pro Tips
    • Beet Selection: Choose small to medium-sized beets for tenderness and better flavor. Look for beets with smooth skin and vibrant color.
    • Mushroom Variety: Experiment with different mushroom types such as cremini, shiitake, or porcini for unique flavor profiles.
    • Enhanced Aromas: Toast the caraway seeds in a dry pan briefly before adding them to the soup. This intensifies their aroma and flavor.
    • Make It Ahead: Borscht tastes even better the next day. Allow it to sit in the refrigerator overnight to let the flavors meld.


Calories per Serving:
Approximately 250 calories (may vary based on specific ingredients used). Experience the warmth of Eastern European hospitality.

Goes Great with