By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
10 cal · 50 min
Homemade Beet Borscht
Recipe GLPR963f30ed8f2cef
A vibrant and tangy Eastern European beet soup made by simmering fresh beets with water, vinegar, and sugar until tender, then slicing and chilling. The result is a refreshing, naturally sweet and sour cold soup perfect as a light starter or side dish.
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Ingredients
10 cups Water
¾ cup Vinegar
1½ cups Sugar
1 teaspoon Salt
5 Fresh beets, stems removed
Directions
In a large pot, combine water, vinegar, sugar, and salt. Place the whole beets (stems removed) into the pot and bring to a boil over high heat.
Reduce heat and simmer for 30 to 35 minutes, until the beets are completely fork-tender throughout.
Carefully remove the cooked beets to a bowl using a slotted spoon and allow them to cool until they can be handled safely.
Once cooled, gently peel the skin from each beet by rubbing with your fingers or a clean cloth—the skin should slip away easily.
Cut the peeled beets into thin julienne strips and return them to the pot with the cooking liquid, stirring gently to combine.
Transfer the borscht to a serving bowl or container and refrigerate until thoroughly chilled before serving.
Comments
This is a stripped-down borscht that's genuinely cheap—fresh beets run $0.50–$1 per pound at any Charlotte grocer, and the rest are pantry staples, making the cost per serving under $1. The stated 50 minutes is honest for roasting beets; peeling takes real time but the recipe accounts for it. The ingredient list is so minimal it works as either a side or light starter, though feeding a family of four with only five ingredients means it's austere—serviceable but not a weeknight dinner centerpiece. Beets are a winter crop and hit their peak November through March in North Carolina, so timing matters; summer batches will cost more and taste thinner.
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