Persian-style Borscht soup is a delicious, savory stew that traveled from Ukraine to Persia, where it found a special place in Persian cuisine. In Iran, families often serve this colourful soup as a starter at autumn and winter celebrations, alongside other comforting favourites like Soup-e Djo (Persian Barley Soup).

I especially love a warm bowl of Soup-e Borscht on chilly days. With its vibrant colour, rich flavour and hearty ingredients, it’s the perfect comfort food when the weather turns cold. Not only does it warm you from the inside out, but it also keeps you feeling full and satisfied.

As soon as fresh beetroot appears at the market, I can’t wait to make this delicious Persian Borscht recipe. The earthy sweetness of the beetroot pairs beautifully with the wholesome vegetables, while creating a colourful and flavourful soup. Best of all, it tastes just as wonderful as it looks!

Besides being comforting and full of flavour, this nourishing beetroot soup also provides vitamins, minerals, antioxidants and fibre. In addition, it’s a lovely addition to a balanced diet. Because it contains plenty of hearty vegetables, it’s also a satisfying choice on cold days when you crave something warm and wholesome. As a result, every bowl offers a delicious way to enjoy a variety of vegetables.

Whether you serve it at a family gathering, enjoy it for lunch or savour a steaming bowl on a chilly winter evening, Persian-style Borscht is always a wonderful choice. For example, you can serve it as a starter or, alternatively, enjoy it as a filling main meal with fresh bread. Moreover, its rich flavour and vibrant colour make it a lovely addition to any winter table. So, whenever the temperatures drop, prepare a pot of this colourful beetroot soup. That way, you can enjoy a warming meal that brings comfort to every spoonful. Finally, remember to make a little extra, as this soup tastes wonderful the next day, too!

PERSIAN-STYLE BORSCHT SOUP

For my version of Persian-style Borscht, I use ready-made beef broth from my trusted local butcher. This way, I can save time while still enjoying a rich, savoury flavour. As a result, this hearty soup becomes much easier to prepare, especially on busy days.

Traditionally, however, we start by making homemade beef broth using 1 kg (2.2 lb) of beef and 1 kg (2.2 lb) of beef bones. For the best flavour, we usually choose beef shank or beef short ribs, along with unpeeled onions and soup vegetables. Then, we let everything simmer gently for at least 2 hours. During this time, the meat, bones and vegetables release their flavours, creating a rich and delicious broth.

Once the broth is ready, we sauté the diced beef with onions, just as described in the recipe below. Next, we pour in the homemade beef broth and let everything simmer. After 90 minutes, we add the vegetables, including beetroot, white cabbage, purple carrots and potatoes. Together, these ingredients bring beautiful colour, earthy flavours and plenty of texture to this comforting Persian soup.

VEGETARIAN OR VEGAN VERSION

If you prefer a vegetarian or vegan version, you can easily adapt this recipe. Simply leave out the meat and replace the beef broth with vegetable stock. That way, you can still enjoy all the comforting flavours of this delicious soup without the meat. Plus, since the remaining ingredients stay exactly the same, preparing this meat-free alternative is really simple.

TIPS FOR THE PERFECT PERSIAN-STYLE BORSCHT

• Balance sweet and sour flavours: Add a little sugar, salt and freshly squeezed lemon juice to bring all the ingredients together. This way, the sweetness of the vegetables complements the refreshing tang of the lemon juice.
• Add a creamy topping: Just before serving, add a generous dollop of sour cream or crème fraîche to each bowl. This adds richness and makes the soup even more comforting.
• Finish with fresh dill: Sprinkle a few sprigs of fresh dill over the soup for a delicate, herby flavour. Together with the creamy topping, it perfectly complements the earthy beetroot and rich broth.
• Serve it warm: Enjoy this hearty, colourful soup on cold autumn and winter days. Whether you’re hosting a family gathering or craving a comforting homemade meal, it’s always a wonderful choice.
• Pair it with fresh bread: For an even more satisfying meal, serve your Persian-style Borscht with a slice of fresh bread (Baguette or Barbari). It’s perfect for soaking up every last drop of the delicious broth!

ALL ABOUT PURPLE CARROTS

Purple carrots originated in the Middle East and later spread to different parts of the world through Arab traders. Over time, several varieties developed, each with its own flavour and appearance. Today, you can find purple carrots in a range of shades, from deep violet to purple with a lighter centre.

For this Persian-style Borscht recipe, I use a variety called Purple Dragon, which I buy fresh from my local market. I especially love its beautiful deep-purple colour and naturally sweet flavour. Not only does it add a lovely splash of colour to the soup, but it also brings a gentle sweetness that complements the other vegetables.

HEALTH BENEFITS OF PURPLE CARROTS

Purple carrots are not only colourful and delicious, but they also contain valuable nutrients. In particular, their purple colour comes from anthocyanins, natural plant pigments with antioxidant properties.

Some potential benefits of purple carrots include:

• Rich in antioxidants: Anthocyanins help protect cells from oxidative stress.
• Heart health: Research suggests that anthocyanins may support cardiovascular health.
• Blood vessel support: These plant compounds are being studied for their potential benefits for blood vessel function.
• Cholesterol balance: Some research suggests that anthocyanins may help support healthy LDL cholesterol levels.
• Blood sugar regulation: Anthocyanins may also play a role in supporting healthy blood sugar levels.
• A colourful, balanced diet: Purple carrots provide a delicious way to add variety to your vegetable intake.

In addition, purple carrots bring natural sweetness and beautiful colour to Persian-style Borscht. Their earthy flavour pairs wonderfully with beetroot and tangy lemon juice, making this hearty soup as delicious as it is colourful.

Please note: Research into the potential health benefits of anthocyanins is ongoing, and purple carrots should be enjoyed as part of a varied, balanced diet.

INGREDIENTS FOR PERSIAN-STYLE BORSCHT SOUP

1 onion

500 g (1.1 lb) beef, diced for stewing

3 garlic cloves

3 tbsp tomato paste

1 litre (4¼ cups) beef broth or beef stock

3–4 medium beetroot (beets)

1 medium potato

3 purple carrots

300 g (10.5 oz) white cabbage

1 tsp sugar

1 lemon, juiced

Salt and freshly ground black pepper, to taste

FOR SERVING

1 tub sour cream

½ bunch fresh dill

HOW TO MAKE BORSCHT SOUP

SAUTÉ THE ONION AND BEEF

Peel and finely dice the onion. Heat 1 tablespoon of olive oil in a large pot and sauté the onion until soft and fragrant. Add the diced beef and brown it on all sides.

ADD THE GARLIC AND TOMATO PASTE

Press the garlic cloves into the pot, then stir in the tomato paste. Cook for a few minutes to bring out its rich flavour. Season generously with black pepper.

POUR IN THE BEEF BROTH

Add the beef broth and bring the soup to a gentle boil. Reduce the heat, cover the pot and let everything simmer for 90 minutes, until the beef starts to become tender.

PREPARE THE VEGETABLES

Meanwhile, peel the beetroot, potato and purple carrots. Coarsely grate them along with the white cabbage. I use this kitchen gadget* to make the job quick and easy!

ADD THE GRATED VEGETABLES

After 90 minutes, stir the grated beetroot, carrots, potato and cabbage into the pot. Simmer for another 30 minutes, or until the beef and vegetables are tender.

SEASON THE SOUP

Add the sugar, salt and black pepper to taste. Squeeze the lemon and stir the fresh lemon juice into the soup. Let it simmer for a few more minutes to bring all the sweet, tangy and savoury flavours together.

SERVE AND ENJOY!

Ladle the hot Persian-style Borscht into bowls. Top each serving with a generous dollop of sour cream and a few sprigs of fresh dill.

My tip: The secret to a delicious Borscht is balancing its earthy, sweet and tangy flavours. Taste the soup before serving and add a little extra lemon juice or sugar if needed. Enjoy this colourful, hearty soup on a chilly autumn or winter day!

Enjoy, or as we say in Persian: Noosh-e Jan!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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