Beet Borscht with Bacon and Spinach

Bacon and baby spinach adds richness and texture to this classic borsht soup. Serve with hearty brown bread.

Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 4 slices bacon
  • 1 small onion, peeled and chopped
  • 3 cloves garlic, minced
  • 2 cans (15 oz.) sliced beets, drained
  • 1 can (6 oz.) tomato paste
  • 4 cups chicken broth
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 Tbsp. apple cider vinegar
  • 2 cups baby spinach leaves, chopped
  • 1⁄2 cup sour cream
  • 1⁄4 cup fresh dill, chopped


  • In large stockpot, cook bacon until crisp; remove bacon to paper towel to drain; crumble and set aside.
  • In drippings remaining in pot, cook onion and garlic until tender, about 5 minutes. Add beets, tomato paste, chicken broth, salt, and pepper and stir. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Using an immersion blender or potato masher, mash some of the beets, leaving some whole. Stir in apple-cider vinegar, spinach leaves, and cooked bacon and bring just to a simmer again.
  • Serve soup with a dollop of sour cream and fresh dill.