Soups & Stews
This vibrant borscht soup recipe with dill delivers the perfect balance of earthy beets, fresh herbs, and comforting warmth in every spoonful.
The secret lies in slow-cooked vegetables that develop deep flavor while maintaining their natural sweetness, all finished with a bright garnish of fresh dill that adds a crisp, herbal note.
Traditional techniques like layering flavors and adjusting sourness with vinegar ensure authentic taste, while modern shortcuts make this hearty soup achievable in under an hour.
The beauty of this recipe is its adaptability—crafted with a rich vegetable broth base, it naturally accommodates vegan diets without compromise. Sautéed onions, carrots, and potatoes form the foundation, while beets provide the signature deep pink hue and subtle sweetness.
A touch of vinegar brightens the broth, creating that classic tang that makes borscht irresistibly refreshing.
What you'll end up with is a steaming bowl of velvety soup where tender vegetables float in a flavorful broth, topped with fresh dill that adds both color and a delightful crunch.
The aroma alone will transport you to a cozy Eastern European kitchen, but the taste proves you don't need to travel to enjoy it at home.
Perfect for chilly evenings, potlucks, or as a comforting meal any time of year, this borscht adapts beautifully to your preferences. Whether you're serving a crowd or treating yourself to a nourishing bowl, this recipe delivers restaurant-quality results with minimal effort.
Ingredients for borscht soup recipe with dill
Earthy beets, sweet potatoes, and fresh dill—this vibrant soup delivers restaurant-quality flavor in your own kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Beets 🍠 | 2 whole | Medium size, peeled and chopped |
| Yellow Onions 🧅 | 2 whole | Sweet variety preferred |
| Carrots 🥕 | 4 whole | Medium size, peeled and chopped |
| Russet Potatoes 🥔 | 2 lb | Yukon gold preferred |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| White Vinegar 🍶 | 2 tbsp | For classic tang |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing vegetables |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Tomato Paste 🍅 | 1 tbsp | For depth of flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Sour Cream 🧈 | ½ cup | For garnish (optional) |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The beets are the heart of this soup, so grab the deepest red variety you can find—Whole Foods or local markets often carry the best. Medium-sized beets cook evenly without turning mushy. Peeled and chopped into 1-inch cubes, they’ll soften beautifully while keeping their natural sweetness. For extra convenience, some stores sell pre-peeled beets, but fresh always tastes better. The potatoes? Yukon gold or russet work perfectly—they hold their shape while absorbing the broth’s flavors. If you’re short on time, frozen chopped potatoes (no need to thaw) are a great shortcut.
No fresh dill? Dried dill at one-third the amount will work in a pinch, but nothing beats the bright, crisp flavor of fresh. The vinegar is non-negotiable—it’s what gives borscht that classic tang. Apple cider vinegar adds a subtle sweetness, while white vinegar keeps it sharp. Short on time? A squeeze tube of tomato paste from Trader Joe’s is perfect for this recipe—no mess, and it keeps for months. The carrots can be baby carrots if that’s what’s in your fridge, but whole carrots add a nice rustic touch. For extra richness, stir in a splash of vegetable bouillon powder instead of using broth.
This soup tastes even better the next day, so make a big batch and store it in the fridge for up to 5 days. The flavors meld beautifully overnight. For freezing, portion into airtight containers and keep for 3 months. I like to reheat it gently on the stove—just enough to warm through, never boil. The garnishes (sour cream, fresh dill, parsley) are best added right before serving, so they stay vibrant. If you’re prepping ahead, store the garnishes separately and add them fresh when ready to eat.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss everything in one pot (beets, onions, carrots, potatoes) and let it simmer. No fancy steps, no extra bowls to wash. The dill gets stirred in at the end, and boom, you’re done.
- Earthy & Bright: That deep beet sweetness with the crisp freshness of dill? It’s like a hug in a bowl. The potatoes soak up all the flavor, and the onions caramelize just enough to give it this warm, cozy depth.
- Leftovers That Shine: This soup actually tastes better the next day. I make a big batch on Sundays, and by Wednesday, it’s still rich and satisfying. Freeze half if you’re not a glutton—trust me, you’ll want seconds.
- Budget Meal Powerhouse: Beets and potatoes are cheap, and they stretch into a whole meal. Add a slice of rye bread or a poached egg, and suddenly you’ve got a filling, nourishing dinner that won’t break the bank.
Step-by-step instructions for borscht soup with dill
Here's how to create a vibrant, restaurant-quality borscht that balances earthy beets with bright fresh dill.
Sauté the Vegetable Base
Heat the 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Add the 2 whole yellow onions, 4 whole carrots (chopped into ½-inch pieces), and 2 pounds russet potatoes (cut into 1-inch cubes). Cook for 8-10 minutes, stirring occasionally, until the onions become translucent and the carrots begin to soften.
This foundational step develops the soup's depth of flavor. The potatoes should start to release starch, which will thicken the broth later. If the vegetables begin to stick, add ½ cup vegetable broth to deglaze the pan. Keep the heat steady—too high will burn the onions before they soften properly.
Add Beets and Simmer
Push the sautéed vegetables to one side of the pot and add 2 whole medium beets (chopped into ½-inch cubes) to the empty space. Cook for 3-4 minutes until the beets begin to soften slightly. Stir everything together, then add 6 cups vegetable broth, 2 tablespoons white vinegar, and 1 tablespoon tomato paste. Bring to a gentle boil.
The vinegar brightens the beets' natural sweetness while the tomato paste adds a subtle umami depth. Once boiling, reduce heat to low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally. The beets should be fork-tender, and the potatoes should collapse easily when pierced with a fork.
Season and Finish
After simmering, stir in the 1.5 teaspoons salt, 0.5 teaspoon black peppercorns (cracked), 4 cloves minced garlic, and 1 tablespoon lemon juice. Taste and adjust seasoning—borscht should be vibrant but balanced, with the beets' earthiness complemented by the lemon's acidity. Simmer for another 5 minutes to let the flavors meld.
Here's where the magic happens: the lemon juice cuts through the richness of the beets, while the garlic and peppercorns add warmth. If the soup is too thick, whisk in ¼ cup water at a time until it reaches a smooth, velvety consistency. The texture should coat the back of a spoon but still be light enough to sip easily.
Garnish and Serve
Ladle the hot borscht into bowls and top each serving with 0.5 cup chopped fresh dill and 0.25 cup chopped fresh parsley. For an optional finishing touch, dollop 0.5 cup sour cream on top—it adds a luxurious creaminess that contrasts beautifully with the soup's bright flavors.
Serve immediately with crusty bread or a side of pickles. The dill and parsley should float on top, releasing their aromatic oils into the steam. Each spoonful should deliver a perfect balance of earthy beets, creamy potatoes, and the bright, herby finish. The sour cream, if used, should melt slightly into the soup, creating a silky contrast to the vibrant broth.
Pro Tips For Making Borscht Soup Recipe With Dill
- COOK BEETS UNPEELED: I learned this the hard way—peeling beets before cooking strips away their natural sweetness and deep color. Just scrub them clean (the skins are paper-thin on small ones), trim the ends, and slice them whole with their skins on. The skins will slip off effortlessly after cooking, and your broth will be richer.
- SWEAT ONIONS LOW AND SLOW: After burning three batches of onions, I finally figured out that borscht isn’t a race. Cook your yellow onions in butter or oil over medium-low heat until they’re translucent and just starting to caramelize—about 8–10 minutes. Rushing this step turns your soup into a bitter, charred mess.
- ADD POTATOES LAST: My grandmother swore by this, and she was right: Russet potatoes need to cook just long enough to soften, not disintegrate. Toss them in after the beets and carrots have simmered for 15 minutes—about 10 minutes before serving. Overcooking turns them to mush, and nobody wants gluey borscht.
- STIR IN DILL LATE: Sounds weird, but it works: fresh dill loses its bright flavor fast. Only add it in the final 5 minutes of cooking (or right before serving if you’re impatient like me). This keeps the aroma sharp and the leaves vibrant—no sad, wilted herbs floating in your bowl.
Serving suggestions for this borscht soup recipe with dill
Crusty Bread Pairing
Nothing complements borscht like a warm, crusty loaf of bread to soak up every last drop of that vibrant broth. I love using a sourdough baguette or rye bread—their dense texture holds up beautifully to the soup's richness.
For extra flair, lightly toast the bread and rub it with a garlic clove before serving. The contrast between the crispy crust and soft interior makes each bite magical. 🥖
Pickled Vegetables
Traditional Eastern European borscht is often served with a side of pickled cucumbers or carrots to cut through the soup's earthiness. Store-bought pickles work, but homemade versions elevate the dish.
Try quick-pickling thinly sliced radishes or red onions in a mix of apple cider vinegar, sugar, and dill for a bright, tangy contrast. Even just ½ cup adds a refreshing crunch.
Sour Cream Swirl
While the recipe suggests dolloping sour cream on top, I often serve it on the side for customization. A small bowl of full-fat sour cream (or vegan alternative) lets everyone adjust their preferred creaminess.
For a fun twist, mix in 1 teaspoon of minced fresh dill and a pinch of salt—this creates a herby, tangy dip that pairs perfectly with the soup. 🧈
Fresh Herb Garnish
Don't limit garnishes to just dill and parsley! A sprinkle of chopped chives or fresh cilantro adds another layer of brightness. For a pop of color, try microgreens or edible flowers like nasturtiums.
These not only look stunning but also add delicate flavors that complement the beets' earthiness. Keep it simple with 1 tablespoon of any fresh herb for a restaurant-worthy finish.
Smoked Salmon Topping
For a protein boost, serve this vegetarian borscht with a side of smoked salmon on top. The salty, smoky flavor contrasts beautifully with the soup's sweetness. I like using wild-caught salmon from Trader Joe's or Vital Choice—just place 2 ounces per bowl and let guests add it themselves.
The salmon melts slightly into the warm broth, creating a luxurious texture. 🐟
Warm Potato Dumplings
For a heartier meal, serve borscht with potato dumplings (or latkes) on the side. These crispy, fluffy dumplings soak up the broth perfectly. Use a mix of grated potatoes, flour, and egg (or flax egg for vegan), then pan-fry until golden.
A batch of 8-10 dumplings serves 6 people, and they reheat beautifully. The contrast of crispy outside and soft inside makes every bite satisfying. 🥔
Nutrition facts
Frequently asked questions
Can I make this borscht without beets?
While beets give borscht its signature color and earthy sweetness, you can substitute with 1 cup cooked sweet potatoes or 2 cups chopped red cabbage for a similar texture. The vinegar and lemon juice will still provide that classic tang, though the color will be more muted. For a deeper flavor, add 1 teaspoon beet powder to the broth.
How do I adjust the sourness level?
The vinegar and lemon juice create borscht's signature tang, but you can tweak it to taste. Start with 1 tablespoon of vinegar and 1 tablespoon lemon juice, then adjust by adding ½ teaspoon at a time. For a milder version, reduce to 1 tablespoon total of vinegar. If it's too sharp, a pinch of sugar or a splash of broth will balance it.
Can I make this borscht vegan?
This recipe is already vegan-friendly! Simply omit the optional sour cream garnish or substitute with vegan sour cream or cashew cream. For extra richness, stir 1 tablespoon nutritional yeast into the broth. The vegetable broth base ensures no animal products are used, making this a naturally plant-based dish.
Why is my borscht too thin?
Borscht thickens as the potatoes release starch while simmering. If it's too thin, mash ½ cup cooked potatoes into the broth or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Simmer for 2-3 minutes until thickened. Avoid over-simmering—this breaks down the vegetables and makes the soup watery.
What's the best way to store leftovers?
Store borscht in an airtight container in the fridge for up to 5 days. For freezing, portion into single-serving containers and keep for 3 months. Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much during reheating. The flavors actually improve overnight!