Easy Superfood Red Borsch

This borsch is cleaner, healthier, and much faster to make than the classic borscht from 2010 and the even the simplified borsch that we posted last year. It’s also just as tasty (although the Mr. likes this version best).

My sister Tanya was excited to share this with me and I’m so glad she did. It’s brilliant and takes about 30 minutes to make (no that’s not a typo! 30 minutes!!).

There are 5 superfoods in this borsch: quinoa, beets, kale, onion (did you know onion was a superfood?), and beet greens (the greens from the stock of the beets). If you can’t find the beets with stems on; no worries, just use a little more kale.  What makes these superfoods, you ask?

1. Quinoa: coined the “supergrain.” Quinoa has more protein than any other grain. This is our favorite lately. We cook it in our rice maker just like we would rice. We buy the organic quinoa at Costco; $10 for a large bag.

2. Kale is beating up all the other greens because of it’s awesome health benefits. It has calcium, lutein, iron, beta-carotene, and Vitamins A, C, and K. Yeah, yeah!

3. Beets: buy them with the greens intact which keep the beets fresh longer. Beets are high in vitamin C and folate and antioxidant lipoic acid. Translation: boosts immunity, regulates digestion and fights cancer. Gimme  gimme ‘dem beets!!

4. Beet Greens: One of the top 10 potassium foods! P.S. Organic beets tend to have the greens attached. Fred Meyer has good prices on organic beets. Mom’s garden has the best prices on organic beets. 😀

5. Onion: It might make you cry, but it helps lower cholesterol and blood pressure. It can also prevent cancer.

I’m totally watching a food documentary as I type this post. It makes me so glad that I made this borsch today and poured myself a bowl of superfood. I hope you love it like we do. My husband and son both approved!

Ingredients for Superfood Red Borsch:

12 cups reduced sodium chicken broth ( beef or veggie broth is ok)
1 medium or 1/2 large onion, peeled and cut in half (ends removed)
3 medium potatoes, sliced
1/4 cup quinoa
3 medium beets, peeled and grated
2 good handfuls of chopped kale leaves
2 bay leaves
3/4 cup sliced carrots
1 Tbsp Mrs. Dash
3 Tbsp ketchup
1/2 Tbsp lemon juice
S&P to taste

Red Borsch_

How to Make Superfood Red Borsch:

1. Fill a large soup pot with 12 cups broth and place over medium/high heat (or use 12 cups water and 4 Tbsp Reduced Sodium Better than Bouillon paste; that’s what I use). Toss in the halved onion.

Red Borsch_-2

2. Bring to a simmer, then add the chopped potatoes, quinoa and carrots. Let cook 5 minutes.

3. Add grated beets (a food processor with a grater attachment makes this step a breeze and keeps fingers from turning purple), toss in a couple bay leaves, 2 large handfuls of chopped kale and the beet greens if you are using them. Stir to combine. Bring to a light boil and continue to cook uncovered 20 minutes. Your veggies should be soft when done. Discard the cooked onion halves if desired (you get all the onion flavor and people who don’t like onion won’t be bothered by it!)

4. Add 1/2 Tbsp Lemon juice, 1 Tbsp Mrs Dash (or your favorite seasoning) and 3 Tbsp ketchup. Bring back to a boil and season with salt and freshly cracked black pepper to taste (I used 1/4 tsp freshly ground black pepper and 1 tsp sea salt. Serve with Sour cream or mayo 🙂

Easy Superfood Borsch Recipe

4.96 from 21 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
There are 5 superfoods in this borsch: quinoa, beets, kale, onion (did you know onion was a superfood?), and beet greens (the greens from the stock of the beets). If you can't find the beets with stems on; no worries, just use a little more kale.
Author: Natasha of NatashasKitchen.com
Servings: 10 -12

Ingredients

  • 12 cups reduced sodium chicken broth beef or veggie broth is ok
  • 1 medium or 1/2 large onion peeled and cut in half (ends removed)
  • 3 medium potatoes sliced
  • 1/4 cup quinoa
  • 3 medium beets peeled and grated
  • 2 good handfuls of chopped kale leaves
  • 2 bay leaves
  • 3/4 cup sliced carrots
  • 1 Tbsp Mrs. Dash
  • 3 Tbsp ketchup
  • 1/2 Tbsp lemon juice
  • S&P to taste

Instructions

  1. Fill a large soup pot with 12 cups broth and place over medium/high heat (or use 12 cups water and 4 Tbsp Reduced Sodium Better than Bouillon paste; that's what I use). Toss in the halved onion.
  2. Bring to a simmer, then add the chopped potatoes, quinoa and carrots. Let cook 5 minutes.
  3. Add grated beets, toss in a couple bay leaves, 2 large handfuls of chopped kale and the beet greens if you are using them. Stir to combine. Bring to a light boil and continue to cook uncovered 20 minutes. Your veggies should be soft when done. Discard the cooked onion halves if desired.
  4. Add 1/2 Tbsp lemon juice, 1 Tbsp Mrs Dash (or your favorite seasoning) and 3 Tbsp ketchup. Bring back to a boil and season with salt and freshly cracked black pepper to taste (I used 1/4 tsp freshly ground black pepper and 1 tsp sea salt. Serve with Sour cream or mayo 🙂

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Jasmine Petersen
    December 5, 2018

    I have tasted Borscht when I was a girl. I have thought about making it and now that I am 61 I have made it.
    Delicious. I added some meat for flavor and instead of Sour Cream I used nonfat plain yogurt. So Delicious. Thank you Reply

    • Natashas Kitchen
      December 5, 2018

      You’re so welcome, Jasmine! I’m so happy you found this recipe! Reply

  • Vera Peress
    June 5, 2018

    It is very very delicious! Missing some good meat (story of my life because hubby is vegetarian) but really yummy Reply

    • Natashas Kitchen
      June 5, 2018

      Thank you for the wonderful review, Vera! Reply

  • CM
    September 9, 2017

    Not sure why you didn’t suggest chopping the onions? Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      Hi CM, You can discard the cooked onion halves if desired (you get all the onion flavor and people who don’t like onion won’t be bothered by it!) – I forgot to add that note so I updated the recipe 🙂 Reply

  • Sean H
    January 6, 2017

    Natasha, thank you for the delicious recipe. I was missing Kale but it still turned out ‘super’ 😉 Reply

    • Natasha's Kitchen
      January 6, 2017

      So glad you enjoyed it Sean! Reply

  • Alina
    November 1, 2016

    Made this for dinner last night. I added meat to mine. Super delicious! Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      I’m so glad you enjoyed it!! 🙂 Reply

  • Yuliya
    February 19, 2016

    I cannot praise this recipe enough! Husband and I are concentrating on eating healthy and it’s amazingly delicious and healthy! Husband was at first disappointed that I made borsch that.. Wasn’t borsch lol but totally love it! Any advice on when to add meat if we want some? 🙊 Reply

  • October 25, 2015

    Oh, adding quinoa is a great idea, thank you!
    My mother in law makes a vegan borscht for me 🙂 Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      It is totally great without the meat (although I am no where near vegan ;)). I love a good excuse to use more quinoa. Reply

  • Dana
    January 4, 2015

    Love this clean tasting easy to make borscht. Do you by any chance have a recipe for a beet mushroom borscht? Reply

    • Natasha
      natashaskitchen
      January 4, 2015

      I’m so glad you like the recipe! Thank you 🙂 I don’t have a recipe for a mushroom borscht yet, but that sure sounds good! We’ve put mushrooms into borscht before but I haven’t made a specific mushroom one. Sounds yummy! Reply

  • Bernie Parks
    January 3, 2015

    This was so good. Left out the potatoes and added cabbage & celery. Cannot wait to make it again. Thanks! Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      I’m so happy you enjoyed it! Thank you so much for the great review! 🙂 Reply

  • Anya
    October 13, 2014

    We LOVE this version of borsch, thank you Natasha for it tremendously!!! We love how great it tastes and how great we feel afterwards! I make it like at least once a week 🙂 GOD BLESS YOU NATASHA Reply

    • Natasha
      natashaskitchen
      October 13, 2014

      That is music to my ears :). I’m so happy you enjoy it! God bless you to Anya 🙂 Reply

  • October 12, 2014

    I’m Ukrainian and I tried this recipe. Pretty good except you must add a tablespoon of fresh chopped dill at the end. 🙂 Reply

    • Natasha
      natashaskitchen
      October 12, 2014

      Dill would be a very yummy add-in! P.S. Great etsy shop! 🙂 Reply

  • Irina
    October 2, 2014

    I was looking for something healthy to make and this was so easy and turned out to be delicious! The kale and quinoa work so well. I love this variation on an old favorite. Thank you! Reply

    • Natasha
      natashaskitchen
      October 2, 2014

      That is music to my ears 🙂 I’m so happy you loved it 🙂 Reply

  • Iryna B.
    February 8, 2014

    Mmm… reminded me the one we made in the Spring time with sorrel! Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      I LOVE sorrel borscht. Yum! You know you can freeze chopped sorrel and make it during winter 🙂 eh? eh? 😉 Reply

      • mrw
        February 14, 2014

        The borscht came out very well- thank you so much! Reply

        • Natasha
          natashaskitchen
          February 14, 2014

          Thank you for the good report :). Reply

  • Natalia A.
    January 7, 2014

    Yah….I am so glad to find this recipe, I only heard from my friend that their is Borsch with kale and quinoa… I can’t wait to try this Borsch. Reply

    • Natasha
      natashaskitchen
      January 7, 2014

      It’s the easy and healthier version 🙂 I hope you LOVE it! Reply

  • Donichka
    October 11, 2013

    This soup is so yummy I made it like 5 times already!! Thanks! Reply

    • Natasha
      natashaskitchen
      October 11, 2013

      That’s awesome! It’s one of our faves now too. It’s so easy compared to the original borsch. 🙂 Reply

  • Keri
    September 3, 2013

    What’s the 1/2 tbsp of lemon for? Reply

    • Natasha
      natashaskitchen
      September 3, 2013

      Ohh sorry. I added it to step 4. Thanks for asking!!! Reply

  • Jaime
    September 2, 2013

    Is the ketchup necessary or what could I substitute it for? Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      You can omit it. Tomato sauce or a little less tomato paste works well too. 🙂 Reply

  • hanna
    August 20, 2013

    made this borsch and my husband loved it!!! quick question, after the borsch is done do you take the onion out? i am by no means an onion fan, and it just floating there in the borsch kind of does not do it for me lol Reply

    • Natasha
      natashaskitchen
      August 20, 2013

      Yes, take the onion out :). Reply

  • Julia
    August 20, 2013

    Hi Natasha,

    My grandmother makes something that she calls a green borscht. I’m planning on asking her for the recipe but the thing is she always says she doesn’t follow a recipe and just adds a “little bit of this and a little bit of that”…which isn’t very helpful. I was wondering if you have heard of a green borscht and if so, if you could post a recipe? I think she adds sour cream (not as a topping but into the soup), some sort of green salad that isn’t kale or spinach (my Russian isn’t so great), potatoes, some cabbage, and not sure if there’s anything else except for herbs.

    Thanks!! Reply

    • Natasha
      natashaskitchen
      August 20, 2013

      I know exactly what you are talking about and I already have the recipe posted here: https://natashaskitchen.com/2011/04/26/shchavel-borscht-sorrel-soup/ The green leaves you are referring to are sorrel. 🙂 Reply

      • Julia
        August 20, 2013

        Yay!! Thanks so much! It’s exactly that 🙂 I think she adds beans instead of meat since I was a vegetarian for so long and still prefer the vegetarian version! Will try to make it once I’m back in the US! 🙂 Reply

  • tonya
    August 1, 2013

    Ok thank u for promp response ure awesome, love u r blog. I tell everyone about it.:) will have to try this recipe soon. Reply

  • tonya
    August 1, 2013

    This looks tasty. Interesting u don’t have any kind of meat in ur borsch recipes. My mom always made it with pork. How would I add meat to this if I wanted to? Very curious Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      Add meat at the very beginning to give it time to become tender. You want to cook it by itself for 15-30 min. Make sure to skim off any impurities that rise to the top. If you use meat, you really don’t need any chicken broth since the meat will flavor the borscht. Reply

  • nelli
    July 29, 2013

    hello Natasha,
    i made the soup based on this recipe a few times and loved it! my mom, though, does not like kyle and asked for the borscht with cabbage. Do you think i can just substitute cabbage for kyle in this recipe? i really like the simplicity of it and do not want to saute anything upfront like it is called for in other recipies you posted. would appreciate your thoughts on what i need to do to be able to sub cabbage for kyle in this recipe! thanks in advance. Reply

    • Natasha
      natashaskitchen
      July 29, 2013

      Just add 1/2 head of cabbage, thinly chopped in place of kyle :). Reply

      • nelli
        July 29, 2013

        thanks a lot for the super quick response! and thank you for these wonderful recepies!

        Nelli Reply

  • ptichka73
    July 7, 2013

    I am grateful to have found this borscht. I made it tonight and all 5 children and my husband and I loved it! Very hearty and delicious. Thank you for sharing. Funny to eat soup in the summer but it was a cool day in Canada today so why not? 🙂 Reply

    • Natasha
      natashaskitchen
      July 7, 2013

      I’m glad your family enjoyed it. You kind of made me hungry for some borscht :). Reply

  • Oksana
    July 2, 2013

    Thanks, than that’s what I’ll probably go with. It’s kind of expensive, but they’ve got great lifetime warranty on the knifes.
    By the way, I made the superfood borscht, and even my picky husband liked it. He said it was different, but a good kind of different. He thinks that eating it cold won’t be a bad idea either, since it doesn’t have any fat it it (besides the bullion that is). Only it took me about 45 mins to make it, but that still beats the regular version of borscht 🙂 (I did have to use a manual box grater for the beets because I was making it at night, and didn’t want to wake the kids, maybe that’s why it took me longer, lol) Reply

    • Natasha
      natashaskitchen
      July 2, 2013

      It is a chore to grate them by hand and your finger end up very colorful unless you used gloves 🙂 I’m so glad you liked it. That is a good idea to try it cold. It wouldn’t have any scum floating on top. Reply

  • Oksana
    July 2, 2013

    Hi Natasha,
    I’ll be making this soup tonight or tomorrow. My cousin has been raving about it, ever since she did it for her family, several times now.
    A question kind of off topic here, but I’m shopping for a better knife now, what kind(there are two knifes pictured that you are using) would you recommend. I have J.A Henckles knife block set, which I really like, but I need to upgrade my chef’s knife. I was thinking of getting the J.A Henckles 8″ International classic bc its not made in China like my other knifes. Or is there another brand that works for you? I really love a good sharp knife in my kitchen Reply

    • Natasha
      natashaskitchen
      July 2, 2013

      I love my 8″ four star JA Henckles chef knife. I have 2 of them 🙂 Make sure to sharpen your knife between each use. That’s the key to keeping them razor sharp (as with any knife I guess ;)) Reply

  • Elena G
    June 4, 2013

    Natasha, This is sooo good!! I was very doubtful at first but I’m so glad that I tried it! Thanks so much : ) Reply

    • Natasha
      natashaskitchen
      June 5, 2013

      I’m so glad you enjoyed it. I don’t like to say it, but I told ya so. 🙂 Reply

  • Tamara
    June 1, 2013

    So this is more like beet soup,…? Because real born is different. Right?
    Thank you.
    Tamara Reply

    • Natasha
      natashaskitchen
      June 2, 2013

      Check out the links I have in this post for my more traditional borsch recipes. I have two other borsch recipes posted on my blog. Reply

      • Tamara
        June 3, 2013

        Ok, i will Reply

  • May 29, 2013

    Wow, that’s a really cool version, will definitely try it soon! Reply

    • Natasha
      natashaskitchen
      May 29, 2013

      Thanks Elena! I hope you love it!! 🙂 Reply

  • elena
    May 26, 2013

    Hi Natasha!

    I just made this soup and its soo good! i love beets, i cook them all the time! My husband is actually peruvian and quinoa originally comes from Peru, so for him this recipie was exciting to to see how do 2 russian/peruvian items will taste together! Its wonderfull! cant wait to eat 2nd plate of it! Reply

    • Natasha
      natashaskitchen
      May 26, 2013

      That’s great Elena, thank you for the great report :). Reply

  • Maria
    May 24, 2013

    This recipe is so easy and super healthy! My husband isn’t a big fan of beets borsch but I think he would love this version since it has so many different yummy ingredients! 🙂
    One question though, if you cut the onion in half that means you throw it away when the borsch is cooked? So the borsch still gets all the healthy nutrients just by having onion boil in it right? Reply

    • Natasha
      natashaskitchen
      May 24, 2013

      That’s exactly right! 🙂 Reply

  • Надежда
    May 23, 2013

    Здравствуй Наташа ! я никогда не готовила и не знаю , что такое
    quinoa – это крупа (по фото ) я поняла ? Как по русски ? Или где её
    купить ? В борще крупа ??? ))) Не пробовала никогда .. ))) Reply

    • Natasha
      natashaskitchen
      May 23, 2013

      Quinoa translates to “лебеда” по русски. If you can’t find it in the stores, than just omit it. I hope this helps :). Reply

  • Galina
    May 21, 2013

    Natasha this borsh is amazing! Thanks for the recipe. I didnt have quinoa at home so I used beans instead turned out perfect! Reply

    • Natasha
      natashaskitchen
      May 21, 2013

      Yes beans are a good choice and I use them in both of the other borsch recipes that I’ve posted. I’m so glad you enjoyed the recipe! Reply

  • Natalie
    May 20, 2013

    Natasha,
    When I saw kale in the ingredients, I knew I had to make this soup! Made it today and it is sooo good!!! Thank you for sharing your sister’s recipe. Keep those healthy recipes coming 🙂 Reply

    • Natasha
      natashaskitchen
      May 20, 2013

      Awesome! I’m so glad you enjoyed it. I’ll let her know you loved it 🙂 Reply

      • Natalie
        May 21, 2013

        I shared your borscht recipe on facebook. The description is for the soup but the pic shows your strawberry spinach salad. Anyway can that be fixed so that the pics align with the actual recipe? thanks 🙂 Reply

        • Natasha
          natashaskitchen
          May 21, 2013

          Did you share it from the button at the bottom of the blog post? I’ve been frustrated by that myself. I’ll see what I can do (I suspect it’s a facebook thing, but I’ll try). Thanks for sharing the recipe :). It works fine if you share the recipe from the post that is on facebook by clicking the save button under the facebook post. Thanks again!! Reply

          • Natalie
            May 21, 2013

            Yes, I liked it right from the blog post. First, I went on facebook to share it from there but the recipe wasn’t on there yet(I see you’ve added it now 🙂 ) The spinach salad is awesome but it was just funny when you’re sharing a soup recipe that looks like salad, lol.

  • Marina
    May 20, 2013

    Wow what a yummy, healthy, and easy to make borsch!!! I typically don’t like borsch but had beets so wanted to use them up 😉 So went to your website and I’m glad!!! Family loved it too.. definitely keeping the recipe in my cook book! Thanks!!! Reply

    • Natasha
      natashaskitchen
      May 20, 2013

      That’s fantastic. I’m so glad you and your family enjoyed the borsch 🙂 Reply

  • Love that you used quinoa here – I should definitely try this! This takes borsch to a new level! 🙂 Reply

    • Natasha
      natashaskitchen
      May 20, 2013

      Agreed!! I love all the superfood goodness in here 🙂 I hope you love it! Reply

  • Um I already loved your Borscht I and II, but I forsee this as becoming my new favorite! YUM. love quinoa (Costco does have the best deal!), and kale….good stuff. I had no idea onions were a superfood. Us Russians use it in everything, so we must be super healthy. 😉

    What documentary did you watch? They are so eye opening! Keep these healthified recipes coming please! 😉 Reply

    • Natasha
      natashaskitchen
      May 20, 2013

      Forks over knives an I can’t remember the name of the other one off the top. It was in netflix… Reply

      • Lyudmil Bulbuc
        October 17, 2013

        Thanks for the wonderful recipes,most my family is vegan and this one is great idea for soup iam going to make it right now !!! 🙂 Reply

        • Natasha
          natashaskitchen
          October 17, 2013

          I sure hope you love it!! 🙂 Reply

  • Lena
    May 18, 2013

    making it right now! Reply

  • Lana
    May 18, 2013

    Do you discard the onion? Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      Yes. Or you can leave it in the pot until its all gone then toss it. Either way 🙂 Reply

  • Vera
    May 18, 2013

    Sounds interesting!! Will try it sometime. I’ve been cooking borsch without sauteing the onions and carrots for sometime now. Never noticed the difference and its a big time saver!! 🙂 Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      And it has less fat since you don’t need the oil. I love this method! Reply

  • Lana
    May 18, 2013

    Just in time.. I’ll be making this borsch right now!! Sounds tasty!! Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      Let me know what you thought of it! Enjoy!! Reply

      • Lana
        May 18, 2013

        It tasted really good!! Definitely will be making again!! We are really into eating raw and clean foods. This is another great recipe. Thanks for sharing and taking your time to post this. It’s much appreciated! Reply

        • Natasha
          natashaskitchen
          May 19, 2013

          I’m so glad you enjoyed the recipe. That’s definitely something I’m working on for our family; healthier, cleaner eating 🙂 do you have an instagram profile by the way? Reply

  • Marina
    May 18, 2013

    Thank you for this great recipe! I don’t usually know what to do with all the greens out there. Keep these recipes coming that use ingredients most people don’t eat. God bless you!! Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      That they don’t eat but they should, right? 😉 thanks! Reply

  • May 18, 2013

    Interesting variation with kin-vaa! I will try, Natasha! Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      I hope you love it! Reply

  • Alina
    May 18, 2013

    Can’t wait to try this version out. I’m curious to see how it tastes with kale rather than cabbage. And I must say, using the food processor for the beets is brilliant! Grating raw beets by hand can be quite a workout. Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      Not to mention it will leave you with purple nails for a couple of days. I hope you love this version! 🙂 Reply

  • Tallya
    May 18, 2013

    Great ideas! I already use low sodium veggie broth from TJ’s, love it for everything, love the ingredients, and def. can’t beat the price. I use cabbage in borsch but how great is the kale idea!? I will be making something like this soon. About quinoa though… I love it, but in borsch??? Very curious 😉 Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      Yes it’s great in Borsch and it adds protein! You can hardly notice it in there but it make the soup healthier 🙂 Reply

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