Roasted Red Beet Bean Soup – Red Borscht

One pot, easy and heathy red beet bean soup otherwise called Red Borscht, is hearty, delicious, full of vitamins and can be made vegan or vegetarian.

The roasted red beet bean soup has a very nice red color that comes from the beets, and actually you can’t even taste the beets, they get soft and tender, so the soup will acquire their beautiful color and their sweet flavor. This healthy and full of vitamins roasted red beet soup aka red borscht is not only delicious, but good for you waist too! The traditional version is made with cabbage not beans, but I wanted to increase the protein in mine so I used cannelini beans here.

This roasted red beet bean soup is also very easy to make, its that “One Pot” type of meal, and for a shortcut, now some stores like BJ, Whole Foods and Trader Joe’s sell pre-packaged roasted red beets, which is such a time saver, make sure they don’t have any vinegar. If you are using store bought roasted red beets you are cutting the cooking time in half and the soup will be ready in under one hour.

What is “Red Borscht” aka Red Beet Soup?

Borsch is a famous soup in many Eastern European and Central European countries. The recipes for red borsch vary, but it is always mad with beetroot, thats how it gets its trademark deep reddish-purple color. The red borscht is usually served topped with sour cream.

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Can you make Vegetarian “Red Borscht”?

This soup can be made vegetarian or actually vegan. I used pork in mine, because thats how I prefer it and thats how my husband loves it. For a vegetarian version, just skip the meat and double the bean portion, or you can add some chickpeas as well. Also for a vegan/vegetarian version substitute the chicken broth for vegetable broth, and you will see, you will lick your bowl clean – its that good! For the vega/vegetarian version I recommend using extra beans and cabbage, it adds so much texture, and it’s also very filling.

Is Red Borscht good for you?

The soup is traditionally packed with veggies, so its hearty, filling and packed with protein and fiber. If you don’t serve it with too much sour cream and use lean meat in the cooking, this soup will be considered a very healthy meal.

Can you taste the beets in beetroot soup?

No, you can’t. The beets usually are grated and cooked, they end up flavoring the soup, adding sweetness and tenderness, but you can’t taste the beets.

This is the type of meal that reminds me of childhood, we still love it dearly and even when its 90F outside I still love to have a bowl. For the last three weeks I made a huge pot of this soup every single Saturday, but didn’t get a chance to snap some pictures until last one. We like it so much that the soup is gone by the end of the day. This roasted red beet bean soup is a nice way to make your children eat their veggies, they will love the beautiful color, and one of my friends tells her children that this is strawberry soup and they love it!

Looking for more Soup Recipes? Check these out:

1. Best One Pot Taco Soup
2. Slow Cooker baked Potato Soup
3. Panera Bread Creamy Tomato Soup Copycat
4. Panera Bread Chicken Wild Rice Soup Copycat
5. Panera Bread Baked Potato Soup Copycat
6. Panera Bread Broccoli Cheddar Soup Copycat

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Servings: 8 servings

Roasted Red Beet Bean Soup with Pork

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

One pot, easy and heathy red beet bean soup otherwise called Red Borscht, is hearty, delicious, full of vitamins and can be made vegan or vegetarian.

Ingredients

• 1 lb pork lion cubed in 2x2 inch pieces
• 6 small or 3 large red beets
• 3 medium potatoes peeled and cubed
• 4 carrots peeled and shredded
• 1 cup cooked cannellini beans / 3 cups for vegan vegetarian version can be substituted with chickpeas
• 3 small onions peeled and finely chopped
• 1 large tomato chopped
• 1 red bell pepper chopped
• 4 bay leaves
• 5 cloves garlic minced
• 6 ounces tomato paste
• 8 cups chicken broth / vegetable broth for vegan or vegetarian version
• 1/2 cup canola oil
• juice of one lemon
• salt and pepper to taste
• sour cream - to serve
• parsley - for garnish

Instructions

1. If using raw beets, wash them and roast them in the oven at 375F for 40 minutes, turning once mid cooking. Once the beets are tender, remove from oven, peel and grate.
2. If using store bought roasted or boiled beets, grate them and set aside.
3. In a large soup pot, over medium heat add the canola oil, once the oil is hot add the meat and brown it. Once the meat started to brown, add the chopped onions and garlic, cook until onions start to soften and get golden brown.
4. Add the shredded beets and carrots and cook for 10 minutes, until carrots start to get tender.
5. Add the tomato paste, chopped tomato, and chopped bell peppers, salt and pepper to taste and the lemon juice, stir and add the chicken stock, cook for another 10 minutes.

6. Add 6 cups of chicken broth, bay leaves and potatoes, cook on low heat until potatoes are tender, but not crumbly. Once the potatoes are cooked, rinse the beans under cold water and add to the soup. Stir everything gently, taste and adjust for salt and pepper.

7. To make the soup more tangy, add a little more lemon juice. If the soup is too thick add more broth.

8. Let the soup boil for 3 minutes on low heat and remove from heat.
9. Serve with sour cream and fresh chopped parsley.

Recipe Notes

For vegan / vegetarian version skip the meat, add beans of choice (make sure you rinse canned beans under cols water, before adding to the soup). Use vegetable broth instead of chicken broth.

Author: Catalina Castravet

Course: Main Course

Cuisine: Ukrainian

Keyword: Red Borscht

All images and text © for Peas and Peonies, LLC.

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