Soups & Stews
This white borscht soup recipe transforms humble vegetables into a velvety, chilled masterpiece that balances earthy beets with creamy sour cream. The secret lies in blending cooked vegetables until silky smooth, then swirling in rich sour cream for that signature tangy finish.
I first made this version during a summer heatwave when I craved something light yet satisfying—it became an instant family favorite.
The beauty of white borscht is its versatility—root vegetables like potatoes and carrots form the base, while fresh herbs (dill and parsley) add brightness. Unlike its red counterpart, this version relies on dairy for creaminess, making it naturally vegetarian while still hearty enough to stand alone.
The key technique? Cooking the vegetables until tender, then blending until completely smooth for that restaurant-quality texture.
What you'll end up with is a pale golden soup with a velvety mouthfeel and subtle beet sweetness, perfectly balanced by the cool tang of sour cream. Garnish with a dollop of cream, fresh herbs, or crispy fried onions for extra texture.
This soup keeps beautifully in the fridge for up to 3 days, making it ideal for meal prep or summer entertaining.
Serve it chilled with warm pampushky bread or alongside pickles for a complete Eastern European-inspired meal. The contrast of warm bread and icy soup is pure comfort in bowl form. Here's how to make it perfectly every time.
Ingredients for white borscht soup
Root vegetables, fresh herbs, and creamy dairy transform into this velvety chilled masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Beets 🍠 | 1 lb | Medium-sized, peeled and chopped |
| Russet Potatoes 🥔 | 2 lbs | Peeled and cubed |
| Carrots 🥕 | 4 medium | Peeled and chopped |
| Yellow Onion 🧅 | 1 whole | Peeled and quartered |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Sour Cream 🧀 | 1 cup | Full-fat for creaminess |
| Heavy Whipping Cream 🥛 | ½ cup | For swirling |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Apple Cider Vinegar 🍶 | 1 tbsp | For tangy balance |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for richness |
The beets are the star—yellow beets (not red) give that signature pale color without overpowering the dish. Trader Joe's usually carries them, but check the produce section of any grocery store. If you can't find yellow, regular beets work too—just reduce the amount to 0.5 lb. Russet potatoes are ideal for their starchiness, but Yukon Golds add a touch of sweetness. Carrots? Baby carrots save time, but regular carrots peeled and chopped work just fine. The fresh herbs—dill and parsley—should be vibrant, not wilted. Costco sells big bunches of dill that last for weeks if stored properly.
No fresh dill? Dried dill at one-third the amount works in a pinch, but fresh is ideal. Substituting vegetable broth? Homemade is best, but low-sodium store-bought is fine. For extra tang, add a splash of pickle juice instead of vinegar. The sour cream and heavy cream can be swapped for Greek yogurt if you prefer a lighter texture. If you're making this ahead, add the sour cream just before serving—it keeps the soup silky smooth. The lemon juice and vinegar can be adjusted to taste; start with the full amount and add more if needed.
This soup tastes even better the next day—flavors meld beautifully when chilled. Store in airtight containers for up to 3 days in the fridge. For serving, I like to portion it into bowls with a dollop of extra sour cream and a sprinkle of fresh herbs. Garnish with crispy fried onions for texture if you're feeling fancy. The leftovers reheat well too—just warm gently on the stove and stir in fresh cream before serving.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe—just dice the beets and potatoes into even chunks, toss them in boiling water, and let the pot do the work. The onions and carrots soften right alongside, so you’re not stuck peeling or grating for hours.
- Earthy Yet Bright: That yellow beet gives it a subtle sweetness, while the dill brightens everything up like a summer breeze. The Russets add a creamy texture without being heavy, and honestly? It tastes like a hug in a bowl.
- Weeknight or Potluck Star: I make this for lazy Tuesdays when I’m too tired to fuss, but it also shows up at holiday tables like it’s no big deal. Serve it chilled with sour cream or warm with a side of crusty bread—it adapts without breaking a sweat.
- Budget Meal That Feeds: A single bag of yellow beets and a few potatoes stretch across multiple meals. Between us, I’ve had this soup three times in a week, and my wallet’s still breathing easy. Plus, the leftovers taste just as good reheated as they do fresh.
Step-by-step instructions for white borscht soup
Here's how to create this refreshing, creamy white borscht with vibrant flavors and perfect texture.
Sauté the Vegetable Base
Heat the 0.25 cup olive oil in a large pot over medium heat. Add the peeled and quartered yellow onion and cook for 5 minutes until softened and translucent. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant.
Add the peeled and chopped carrots and cook for 5 minutes until they begin to soften. The vegetables should release their natural sweetness and develop a rich golden color. This base creates the flavor foundation for your soup, so don't rush this step.
Add Potatoes and Broth
Add the 2 lbs cubed russet potatoes to the pot and stir to coat them with the sautéed vegetables. Pour in the 4 cups vegetable broth and bring to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer for 15 minutes until the potatoes are tender when pierced with a fork.
This simmering time is crucial for developing the soup's flavor. If the potatoes cook too quickly, the soup will be watery. If they take too long, they'll become mushy. You're aiming for fork-tender potatoes that hold their shape but are soft throughout.
Incorporate Beets and Acid
Add the 1 lb chopped yellow beets to the pot. Stir in the 2 tbsp lemon juice and 1 tbsp apple cider vinegar to brighten the flavors. Return to a simmer and cook for another 10 minutes until the beets are completely tender and the soup has thickened slightly.
The acid components not only enhance the natural sweetness of the vegetables but also help balance the richness of the sour cream we'll add later. Taste the soup at this stage and adjust seasoning with 1 tsp salt and 0.5 tsp black pepper as needed.
Finish with Creamy Touches
Remove the pot from heat and let it cool slightly for 5 minutes. Stir in the 1 cup sour cream and 0.5 cup heavy whipping cream until fully incorporated. The soup should become beautifully creamy and velvety.
For the signature swirl, gently fold in about ½ cup of the sour cream using a fork or rubber spatula. This creates elegant white ribbons throughout the soup. Return the pot to low heat just to warm through for 2 minutes—don't let it boil or the cream will separate.
Garnish and Serve Chilled
Divide the soup into bowls and let it cool to room temperature. Once chilled, garnish each serving with 2 tbsp chopped fresh dill and 1 tbsp chopped fresh parsley. The herbs add freshness and beautiful color contrast to the creamy soup.
Serve immediately while still chilled. The soup should be smooth with visible white swirls of sour cream throughout. Each spoonful should deliver a perfect balance of creamy richness, bright acidity, and earthy vegetable flavors. Pair with crusty bread for a complete meal.
Pro Tips For Making White Borscht Soup
- Peel Potatoes Last: I used to peel and chop potatoes first, then wait for them to turn soggy while I cooked everything else. Save yourself the stress—peel them right before adding to the pot. Russets are forgiving, but fresh edges mean creamier texture in your soup.
- Sweat Onions Slow: High heat burns onions faster than you’d think, especially when you’re multitasking. Keep the heat at medium-low and let them soften for 8–10 minutes before adding carrots—this builds flavor without turning them bitter. (Yes, even if you’re impatient like me.)
- Grate Beets Raw: Roasting beets first adds extra steps, and raw grated yellow beets work just as well. Use a box grater or food processor for fine, even pieces—they’ll soften completely in the broth without needing pre-cooking. (Your future self will thank you.)
- Salt Broth Early: Wait until the end, and your soup will taste flat. Add salt to the broth as soon as you add potatoes and carrots—it penetrates better and balances the earthy beets. Taste halfway through; you’ll need more than you think.
Best sauces and condiments for this white borscht soup
Sour Cream Swirl
The signature swirl in white borscht comes from folding in ½ cup sour cream at the end using a fork or rubber spatula. This creates elegant white ribbons that contrast beautifully with the pale golden soup.
I use full-fat sour cream from Kroger's Signature Farms for the richest texture—it stays thick even when chilled. For extra decadence, reserve 2 tbsp to dollop on top before serving. 🧀
Lemon-Herb Oil
Brighten your soup with a drizzle of lemon-herb oil just before serving. Mix 2 tbsp extra-virgin olive oil with 1 tbsp fresh lemon juice, 1 tsp chopped dill, and a pinch of salt. Drizzle over each bowl for a fresh, aromatic finish.
This technique elevates the dish without overpowering the creamy base. I make a double batch and store it in a small jar in the fridge for up to 5 days. 🍋
Pickle Garnish
Add a tangy crunch by topping each serving with 2-3 thinly sliced dill pickles or ½ tsp pickle juice. The acidity cuts through the richness and adds a traditional Eastern European touch.
For a visual pop, arrange the slices in a circle around the bowl's edge. I love using Claussen pickles for their perfect balance of tang and crunch. 🥒
Crispy Fried Onions
For texture lovers, sprinkle 2 tbsp crispy fried onions on top. To make them, thinly slice 1 small yellow onion, fry in 2 tbsp butter over medium heat for 8-10 minutes until golden and crisp.
Drain on paper towels and let cool before adding. These add a sweet, crunchy contrast that makes every spoonful exciting. 🧅
Smoked Paprika Drizzle
For a smoky depth, mix ½ tsp smoked paprika with 1 tbsp olive oil and drizzle over the soup. This works especially well if you're serving it with smoked Gouda on the side.
The paprika enhances the earthy flavors while adding warmth. I keep a small jar of this mix in my pantry for quick flavor boosts. 🌶️
Herb-Infused Cream
Elevate your soup by infusing the cream with herbs before adding it to the pot. Heat ½ cup heavy whipping cream with 1 tsp chopped dill and ½ tsp chopped parsley over low heat for 2 minutes, then strain before using.
This step adds layers of herbal brightness that shine through the creamy texture. 🌿
Nutrition facts
Frequently asked questions
Why does white borscht look pale yellow instead of red?
This creamy version uses yellow beets (or regular beets in smaller amounts) to create its signature light color. The key difference from red borscht is the absence of beet juice—here, the beets are cooked until completely tender and blended into a smooth base. The pale hue comes from the carrots, potatoes, and dairy swirls, giving it that elegant, velvety appearance.
Can I make this soup without beets?
Yes! While beets add natural sweetness, you can substitute with 1 extra cup of carrots and ½ cup of parsnips for depth. For a completely beet-free version, boost the flavor with 1 tbsp beet powder (found in health food stores) or an extra 1 tbsp apple cider vinegar to mimic the tangy balance. The texture will still be creamy and smooth.
How do I fix lumpy white borscht?
Lumps happen when the cream or sour cream isn't fully incorporated. First, remove the pot from heat and use an immersion blender to blend until silky smooth. If blending isn't an option, stir vigorously with a whisk or fork, then return to low heat for 1-2 minutes while stirring constantly. For extra insurance, strain the soup through a fine-mesh sieve before adding the cream.
Is this soup safe to eat cold or should it be served warm?
This recipe is designed to be served chilled—it's a refreshing summer soup! The creamy texture and bright herbs shine when enjoyed cold, much like gazpacho or vichyssoise. If you prefer warmth, serve it at room temperature or gently reheat (without boiling) and stir in fresh cream before serving. The flavors adapt beautifully to both styles.
What's the best way to store leftovers?
Transfer to airtight containers and refrigerate for up to 3 days. For the creamiest texture, stir in fresh sour cream and a splash of milk when reheating. Freezing isn't recommended—this soup's velvety consistency breaks down when thawed. To revive flavors, add a pinch of salt and a squeeze of lemon juice before serving.