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Beet Soup/Red Borsch

This version of my red borsch doesn't require too many ingredients, just for this recipe, you NEED my baked beef meat. If you don't have this fully cooked meat stored in your fridge, then you need to start cooking this soup by boiling a meat of your choice.
Author Alena's Homecooking


  • 3 large Potatoes
  • 1 medium Carrot
  • 1 medium Onion
  • 1 large Beet
  • 2 Tbsp Ketchup
  • 2 cloves Garlic
  • 2-3 dry Bay leaves
  • 1 Tbsp Salt
  • 1-2 cups Baked beef meat


  1. 1.Peel potatoes, cut into cube pieces, cover with water (about 4-6cups ) and add salt and bay leaves. Let it boil on high heat, then let it simmer on low heat until the potatoes are cooked through or fork soft.

    2. Meanwhile, chop the onion into small cubes, grate the carrot and beet. Saute the vegetables starting with the onion, when the onion is transparent, add the carrot. Saute for 1-2 minutes then add the beet and ketchup. Mix well and take off the heat.

    3. After the potatoes are cooked through, add the sauteed vegetables, meat and garlic.

    4.Mix everything, taste it, add more salt and/or pepper if needed.

    5. At the first sign of the soup reboiling again, turn off the heat!

    TIP: Do not boil for a long time after you add the vegetables, otherwise it will not be the bold red color anymore, it will turn orange.

    I also like to gather and discard the orange fat at the top. (optional)