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Sauerkraut Borscht (with Oven-Roasted Beets)

Fresh dill and garlic added on top of simmering borscht

About Borscht

Borscht is a deeply rooted Eastern European soup, cherished for its rich color and comforting taste. This version uses sauerkraut instead of fresh cabbage, adding a gentle tang and probiotic benefits. Roasting the beets in the oven intensifies their natural sweetness and gives the soup a deeper, more complex flavor—making this variation especially rich and satisfying during fasting periods.

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Courses: , ,
Difficulty: Intermediate
Ingredients
  • 2 medium beets, cooked and grated
  • 4 medium potatoes, cut into thin sticks
  • 1 carrot, grated
  • 1 medium onion, finely diced
  • 1 red bell pepper, diced
  • 4 cup sauerkraut (drained, lightly squeezed (The recipe is on the blog))
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 3 liters water or vegetable broth
  • 2 cloves garlic, minced
  • 1 small handful fresh dill, chopped
  • Salt & black pepper, to taste
  • 1 bay leaf (optional)
Instructions
  1. 1
    Prepare the Basengredients for sauerkraut borscht including roasted beets, potatoes, carrots, onion, red bell pepper, sauerkraut, and fresh dill

       In a large pot, bring water or vegetable broth to a gentle boil. Add the potatoes and cook for about 10 minutes until slightly tender.

  2. 2
    Sauté the VegetablesGolden sautéed onions, carrots, and peppers cooking for borscht
    1. In a separate pan, heat vegetable oil over medium heat
    2. Add onion and cook until soft and translucent.
    3.  Stir in grated carrot and cook for 3–4 minutes until slightly golden.
    4. Add diced red bell pepper and cook for another 2–3 minutes, allowing it to soften and release its sweetness.
  3. 3
    Add Tomato PasteTomato paste being added to sautéed vegetables in pan for borscht

    Push vegetables slightly to the side and add tomato paste. Let it cook for 1–2 minutes to deepen the flavor, then mix everything together.

  4. 4
    Add beetsGrated oven-roasted beets added to vegetable mixture for borscht

    Stir in the grated beets and cook for 3–5 minutes. This step enhances the rich color and flavor of the borscht.

  5. 5
    Add sauerkrautSauerkraut simmering in a pot with broth for borscht

    Add the sauerkraut to the soup. Let everything simmer gently for 10–15 minutes.

  6. 6
    Combine with potDeep red borscht soup simmering in a pot with vegetables and sauerkraut

    Transfer the sautéed mixture into the pot with potatoes and sauerkraut. Let everything simmer gently for 10–15 minutes so flavors meld together.

  7. 7
    Final seasoningFresh dill and garlic added on top of simmering borschtAdd garlic, bay leaf (if using), salt, and pepper. Simmer for another 5 minutes.
  8. 8
    Finish with herbsClose-up of borscht with roasted beets and sauerkraut in blue bowlTurn off the heat and stir in fresh dill.
  9. 9
    Serving variationvegan mayo

    During fasting period this borscht can be served with plant based sour cream or vegan mayo. The one that is pictured is our favorite.

     

    Enjoy!

Keywords: sauerkraut, borscht, fasting recipe,
Read it online: https://byprayerandfastingblog.com/recipe/a-sauerkraut-borscht-recipe-made-with-oven-roasted-beets/
Tatyana Grigoryan
Food and Lifestyle Blogger