Garden-to-Table Borscht

The prettiest soup you'll ever eat.

Borscht is one of those dishes that carries both history and comfort in every bowl. Traditionally, it’s made with meat stock, vegetables, and seasonings, and is especially common in Eastern Europe. In English, the word “borscht” is most often tied to the Ukrainian version, made with red beets as the star ingredient. That’s what gives the soup its vibrant ruby color.

At its core, borscht is simple. Meat or bone stock is simmered together with an assortment of vegetables like cabbage, carrots, onions, potatoes, and tomatoes. The end result is hearty, nourishing, and beautiful.

My grandma Carol made it frequently when we visited. She would usually prepare two soups for dinner: a vegetable borscht for those of us who loved our veggies, and a creamy knoephla soup for my grandpa, who didn’t quite share that love. Both were delicious, but borscht was always my favorite.

Now, as an adult (and a gardener), I make it often. It’s the perfect way to use up a bounty of vegetables from the garden, and every pot feels like a little connection back to Grandma Carol delicious cooking.

Here’s how I make mine — not so much a strict recipe, but a process you can adapt with what you have on hand:

Step One: Make the Stock

You’ve got two options here:

• The traditional way is to boil soup bones. You can usually find them at your local grocery store, or request them from your butcher if you’re sending a cow in to be processed. Just add them to a pot of water, season with salt and pepper, and let them simmer until you’ve built a flavorful broth. Skim out the bones and bits, and you’ve got a rich base for your soup.

• If you’re short on time, beef bouillon cubes work just fine. No judgment here, I’ve done both!

  
  

Step Two: Add the vegetables.

This is where the fun begins. Chop your veggies to the size you like and toss them in. I always include:

• Beets (the key ingredient and what makes it the prettiest soup you’ll ever eat)

• Tomatoes

• Corn

• Green beans

• Peas

• Carrots

• Potatoes

• Cabbage

Step Three: Season and Simmer

I keep it simple with salt, pepper, garlic powder, and onion powder. Let it all simmer together until the vegetables are tender and the soup reaches the thickness you like.

Step Four: Serve and Enjoy

Fresh dill makes a perfect garnish if you have it. I also like to add a splash of white vinegar to my bowl before digging in — that little sour punch brightens the flavor and balances out the earthy vegetables.

And that’s it! A flexible, forgiving soup that uses what’s fresh, fills you up, and tastes like home.

I’d love to know — have you ever had or made borscht? If so, what variations does your family use? Every pot seems to carry its own story, and I’d be so curious to hear yours.