This post may contain affiliate links. Please read our disclosure policy.
This single serving borscht is a classic Eastern European beet soup made with fresh beets, vegetables, and broth. Inspired by traditional Ukrainian borscht, this small batch recipe delivers deep color, balanced sweet and tangy flavor, and satisfying comfort in one bowl.
Why You’ll Love This Recipe
- Perfectly Portioned: This recipe makes one generous bowl of borscht, a classic beet soup made for just for one.
- Classic Eastern European Flavor: Fresh beets, herbs, and vinegar create the sweet and tangy profile borscht is known for.
- Beautiful Deep Red Color: Using fresh beets gives this soup its vibrant color and fuller flavor.
- Simple Ingredients: Made with easy to find vegetables and pantry staples.
- Great Introduction to Borscht: Clear steps and explanations make this recipe approachable, even if you have never cooked with beets before.
This is my version of borscht, scaled down from the larger recipe I have been making for years. My husband is Polish and absolutely loves it, which always makes me smile.
In many Polish homes, clear red beet soup is traditionally served on Christmas Eve, and I love being able to bring a bit of that tradition into our kitchen in a simple, everyday way.
It may not be strictly traditional Polish or Ukrainian borscht, but it is a version that works, uses simple ingredients, and brings all the flavors I love into one bowl.
This recipe is one of many single serving soup recipes we share on One Dish Kitchen. If you enjoy this borscht, you may also like our Tomato Soup for One, Small Batch Chicken Soup, Single Serving Lentil Soup, or Creamy Potato Soup for One.
Ingredients
If you have any ingredients leftover from this small batch borscht recipe, check out our Leftover Ingredients Recipe Finder.
- Beets: I use 2 small fresh beets, about 1 cup diced or roughly 5 ounces. Fresh beets give the soup its deep red color and naturally sweet, earthy flavor. I tested packaged cooked beets and while they work, the soup is lighter in color and less flavorful. Fresh beets are strongly recommended.
- Olive Oil: Used to gently cook the vegetables and help build flavor at the start of the soup.
- Onion, Celery, and Carrot: These vegetables form the flavor base of the soup. They soften as they cook and add balance to the sweetness of the beets.
- Gold potato: Adds body to the soup and makes it more filling without overpowering the beet flavor.
- Garlic: Adds depth and warmth to the broth.
- Chicken Broth or Vegetable Broth: Chicken broth adds richness, while vegetable broth keeps the soup meatless. Both work well in this recipe.
- Dried Thyme: Adds a mild herbal flavor that pairs well with beets and broth.
- Allspice: A traditional seasoning in many borscht recipes. It adds gentle warmth and depth.
- Red Wine Vinegar: Brightens the soup and balances the natural sweetness of the beets.
- Honey: A small amount rounds out the acidity and enhances the beet flavor without making the soup sweet.
- Sour Cream: Traditionally served on top of borscht. It adds creaminess and balances the tangy broth.
How To Peel And Cut Beets
Before you begin cooking, take a moment to prep the beets.
Start by rinsing the beets well to remove any dirt. Trim off the stem and root ends. Use a vegetable peeler to remove the skin, which should come off easily. Cut the peeled beets into small dice, about half inch pieces. Smaller pieces cook faster.
Tip: Beets can stain cutting boards and hands. Use a non porous cutting board and consider wearing gloves.
How To Make Borscht
These instructions and photos show you how to make borscht for one person. See the recipe card below for exact ingredient amounts and full step by step directions.
- Heat the olive oil in a 1 quart saucepan over medium heat. Add the onion, celery, carrot, garlic, and salt. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables begin to soften.
- Add the diced raw beets and cook for 2 minutes, stirring to coat them in the oil and release their color. Stir in the diced potato, broth, thyme, and allspice. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes, until the beets and potatoes are tender.
- Stir in the red wine vinegar, honey, and additional salt if needed.
- Use an immersion blender to blend the soup until smooth. If using a regular blender, carefully transfer the soup and blend in batches.
- Pour the soup into a bowl and top with sour cream before serving. Enjoy
Using Pre-Cooked Beets For Borscht
Pre cooked beets are convenient, but they can change both the color and flavor of borscht. Because the beets are already cooked, their red color is more likely to fade during extended simmering, which can make the soup look duller or slightly orange.
To help preserve color and flavor, add pre cooked beets near the end of cooking and stir in acidic ingredients like vinegar after simmering. Fresh beets still give the deepest color and richest flavor, but this method works well when convenience matters.
How To Make Borscht With Pre-Cooked Beets
- Heat the olive oil in a 1 quart saucepan over medium heat. Add the onion, celery, carrot, garlic, and salt. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the diced potato, broth, thyme, and allspice. Bring to a gentle simmer and cook for about 15 minutes, until the potato is tender.
- Stir in the diced pre-cooked beets and simmer for 5 minutes, just until warmed through.
- Stir in the red wine vinegar, honey, and additional salt if needed.
- Use an immersion blender to blend the soup until smooth.
- Taste and adjust seasoning, then spoon into a bowl and top with sour cream.
Expert Tips
- Cut the Beets: Dice the beets into small, even pieces so they cook evenly and blend smoothly.
- Sauté Gently: Cook the onion, celery, carrot, and garlic over medium heat to build flavor without browning.
- Add Vinegar Last: Stir in the vinegar near the end of cooking to help preserve the bright red color of the beets.
- Adjust the Balance: Taste the soup before serving and adjust the vinegar or honey as needed. Borscht should have a balanced sweet and tangy flavor.
- Thin if Needed: If the soup becomes too thick, add a splash of broth or water to loosen it.
- Finish with Sour Cream: Add sour cream just before serving rather than stirring it into the pot for the best texture and presentation.
Frequently Asked Questions
Borscht is a traditional Eastern European beet soup most often associated with Ukrainian, Polish, and Russian cooking. It is known for its deep red color and balanced sweet and tangy flavor.
Borscht has a gently sweet and tangy flavor from beets and vinegar, with a savory vegetable base. The taste is well balanced and not overpowering.
This recipe is served hot, which is common in Ukrainian and Polish versions of borscht. Some variations are served cold, especially in warmer months.
Yes. Simply use vegetable broth instead of chicken broth to make a meatless version.
Yes. The flavors continue to develop as the soup sits, making it a good option to prepare in advance and reheat gently.
Borscht is often served with sour cream and a slice of bread, such as rye bread or crusty bread. For an easy homemade option, our small loaf French Bread recipe is a great choice.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving borscht recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Borscht For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ¼ cup chopped onions
- 1 celery rib -chopped
- 1 medium carrot -chopped
- 1 clove garlic -minced
- ½ teaspoon kosher salt -divided
- 2 small beets (4.5 -5-oz) scrubbed, peeled, and diced – about 1 cup diced
- 1 small gold potato -peeled and diced
- 1 ½ cups chicken broth or vegetable broth
- ¼ teaspoon dried thyme
- ⅛ teaspoon allspice
- 1 teaspoon red wine vinegar
- 2 teaspoons honey
- 1-2 tablespoons sour cream for topping
Instructions
- Heat the olive oil in a 1 quart saucepan over medium heat. Add the onion, celery, carrot, garlic, and ¼ teaspoon of kosher salt. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables begin to soften.
- Add the diced raw beets and cook for 2 minutes, stirring to coat them in the oil and release their color.
- Stir in the diced potato, broth, thyme, and allspice. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes, until the beets and potatoes are tender.
- Stir in the red wine vinegar, honey, and additional ¼ teaspoon of salt.
- Use an immersion blender to blend the soup until smooth. If using a regular blender, carefully transfer the soup and blend in batches if necessary.
- Pour the soup into a bowl and top with sour cream before serving. Recipe yields about 1 ½ cups of soup.
Notes
- Cut the Beets: Dice the beets into small, even pieces so they cook evenly and blend smoothly.
- Sauté Gently: Cook the onion, celery, carrot, and garlic over medium heat to build flavor without browning.
- Add Vinegar Last: Stir in the vinegar near the end of cooking to help preserve the bright red color of the beets.
- Adjust the Balance: Taste the soup before serving and adjust the vinegar or honey as needed. Borscht should have a balanced sweet and tangy flavor.
- Thin if Needed: If the soup becomes too thick, add a splash of broth or water to loosen it.
- Finish with Sour Cream: Add sour cream just before serving rather than stirring it into the pot for the best texture and presentation.
Add the diced potato, broth, thyme, and allspice. Bring to a gentle simmer and cook for about 15 minutes, until the potato is tender.
Stir in the diced pre-cooked beets and simmer for 5 minutes, just until warmed through.
Stir in the red wine vinegar, honey, and additional salt if needed.
Use an immersion blender to blend the soup until smooth.
Taste and adjust seasoning, then spoon into a bowl and top with sour cream.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
