Easy Borscht Recipe with Pre-Cooked Beets
This easy borscht recipe combines pre-cooked beets, small-chopped cabbage, russet potatoes, carrots, and creamy cannellini beans in a savory fire-roasted tomato and chicken broth. Inspired by Eastern European borscht traditions, this hearty, nourishing soup is easy to make regularly and satisfying enough for the whole family.
Servings 6 Servings
Calories: 276kcal
Ingredients
- 17.6 ounces pre-cooked red beets large dice (1 package)
- 9.6 ounces Trader Joe's Giant Baked Beans in Tomato Sauce 1 can
- 2 medium russet potatoes peeled and small diced
- ½ small green cabbage thinly sliced
- 2 medium carrots sliced
- 1 medium yellow onion small diced
- 3 garlic cloves minced
- 1¾ cups fire-roasted crushed tomatoes
- 5 cups low-sodium chicken broth or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley chopped
- 1 bay leaf
- 1 teaspoon dried dill
- ½ teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- 1-2 teaspoons red wine vinegar or fresh lemon juice
- Kosher salt to taste
Optional Garnishes
- Sour cream or plain Greek yogurt
- Fresh dill chopped
- Fresh parsley chopped
Equipment
- Silicone Spatula or Wooden Spoon
Instructions
- Prepare the Ingredients: Gather and prepare all the ingredients before cooking. Dice the onions, peeled potatoes, and pre-cooked beets. Slice the cabbage and carrots. Finely chop the parsley, and mince the garlic. Keep the beets separate until the end of cooking.
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the onions and carrots and sauté for 3-4 minutes, stirring occasionally, until the onions begin to soften. Stir in the garlic and paprika and cook for another 30 seconds, until fragrant.
- Build the Tomato Base: Add the fire-roasted crushed tomatoes and cook for approximately 2 minutes, stirring occasionally to combine with the aromatics.
- Add the Vegetables and Broth: Add the russet potatoes, cabbage, bay leaf, dried dill, and black pepper. Then pour in the low-sodium chicken broth. Stir to combine.
- Simmer Until Tender: Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook for approximately 15-20 minutes, stirring occasionally, until the potatoes, carrots, and cabbage are fork-tender.
- Add the White Beans: Gently stir in the Trader Joe's Giant Baked Beans along with their seasoned tomato sauce. Continue simmering for 3-5 minutes until heated through.
- Finish with the Beets: Reduce the heat to low and gently fold in the pre-cooked beets and chopped parsley. Warm for approximately 2 minutes, just until heated through. Avoid prolonged cooking since the beets are already tender.
- Balance the Flavor: Remove the bay leaf. Stir in the red wine vinegar or lemon juice, starting with a small amount. Taste and adjust the kosher salt, black pepper, and acidity as needed.
- Serve: Ladle the warm borscht into bowls. Garnish with sour cream or Greek yogurt and fresh dill or parsley, if desired. Serve with crusty bread or rye bread.
Uniform-Sized Vegetables: Keep the cabbage, carrots, and potatoes in the same-sized pieces for quick cooking and a consistent texture. There's no need to grate the carrots or shred the cabbage.
Fresh Parsley: Add the chopped parsley with the pre-cooked beets near the end of cooking for a fresh, herbaceous finish. Reserve fresh dill for garnishing, if desired.
Adjusting Consistency: If the soup becomes too thick, add additional chicken broth until it reaches your preferred consistency.
Notes
Pre-Cooked Beets: Using packaged cooked beets saves preparation time. Add them near the end because they only need to be warmed through.
Trader Joe's Giant Baked Beans: These are seasoned cannellini beans in tomato sauce. Add the entire container, including the sauce, for extra flavor and heartiness. If unavailable, substitute drained canned cannellini beans and additional tomato sauce.
Chicken Broth: Low-sodium chicken broth is the primary choice for this recipe. Substitute vegetable broth in equal amounts for a vegetarian version.
Fire-Roasted Tomatoes: Measure the tomatoes by volume rather than using an entire can. Refrigerate or freeze any remaining tomatoes for another recipe.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Freeze for up to 2-3 months for best quality. Reheat thoroughly to 165°F.
Serving: Sour cream and fresh dill are optional. The soup is hearty enough to serve as a complete meal, especially with crusty rye bread.
Make Ahead: You can prepare this soup ahead of time and refrigerate it. The flavors continue to blend as it rests, making it a convenient option for meal preparation.
Nutrition
Calories: 276kcal | Carbohydrates: 42g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 439mg | Potassium: 1160mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3841IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 3mg
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