Tomato-Beet Borscht

For a fun party starter, serve this soup in little glasses. (Unless you have white carpet.)
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Tomato-Beet Borscht in bowl

Recipe by Alexa Weibel

  • Makes about 7 cupsServings


  • 1 lb. store-bought cooked beets, roughly chopped

  • 1 can (14.5 oz.) crushed tomatoes

  • 2 1/2 cups vegetable stock

  • 3 tbsp. olive oil

  • 2 tbsp. tomato paste

  • 2 cloves garlic, finely chopped

  • 1 tsp. ground cumin

  • 1/3 cup crème fraîche

  • 2 tsp. prepared horseradish

  • thinly sliced red cabbage and chopped fresh dill, for garnish


Blend: In a blender, puree the first 7 ingredients.

Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.

Serve: In a small bowl, mix the crème fraîche and horseradish. Drizzle over the soup. Top with cabbage and dill.