The Easiest Borscht Soup Recipe

This Borscht Soup Recipe from my mother-in-law couldn’t be easier.

Ready for the simplest borscht soup recipe?  My mother-in-law takes a jar of Borscht (found in the Jewish/Kosher section), adds a package of vacuum-sealed/chopped beets (the kind you can find in the refrigerated section) and lots of dill.  That’s it!  No water!


To top – hard boiled eggs, pumpernickel bread, cucumbers, boiled potatoes, and sour cream (or Greek Yogurt).

Borscht Toppings

David said the most important part is to swirl everything together till it turns a light shade of pink.  I didn’t photograph that part, because it’s not as pretty as it sounds.


A much more labor-intensive version exists, but Wendy insists this is easier.  And tastes better.  Why mess with a good thing?

The Easiest Borscht Soup


  • Soup
  • Jar of Borscht
  • Package of vacuum-sealed/chopped beets
  • 1 cup Chopped Dill
  • Toppings
  • Chopped Hard Boiled Eggs
  • Chopped Cucumber
  • Chopped Pumpernickel Bread
  • Chopped Boiled Potatoes
  • Sour Cream or Plain Greek Yogurt


  1. Combine the soup ingredients. That's it - no water!
  2. Put the toppings in bowls and let people serve themselves.