This Cyndi Lauper favorite borscht recipe is a creamy vegetarian soup made with beets, cabbage, carrots, and potatoes in a tangy sour cream broth. The bright magenta color and smooth texture come from pureeing half the vegetables before stirring them back in.
The recipe takes 55 minutes start to finish and makes 6 servings. Roasting the beets for 30 minutes before adding them to the pot gives Cyndi Lauper’s favorite borscht its deep earthy sweetness without any raw vegetable bitterness. The soup keeps for 4 days in the refrigerator and tastes even better the next day.
Table of contents
- Why This Cyndi Lauper Favorite Borscht Recipe Works
- Cyndi Lauper Favorite Borscht Recipe
- Key Ingredients and Substitutions
- How to Make Cyndi Lauper Favorite Borscht
- What Went Wrong
- Recipe Variations
- What to Serve With Cyndi Lauper Favorite Borscht
- How to Store and Reheat Borscht
- Cyndi Lauper Favorite Borscht FAQs
Why This Cyndi Lauper Favorite Borscht Recipe Works
- Roasting the beets at 400°F for 30 minutes concentrates their sugars and removes the raw earthy taste that can overwhelm the soup.
- Pureeing half the cooked vegetables creates a creamy base without cream, so the borscht recipe Cyndi Lauper favors stays light but still feels rich.
- Adding sour cream off the heat prevents curdling and gives the soup its signature tangy finish.
Cyndi Lauper Favorite Borscht Recipe
Cyndi Lauper Favorite Borscht Recipe
6
servings15
minutes40
minutes185
kcalThis creamy vegetarian borscht features roasted beets, cabbage, carrots, and potatoes in a tangy sour cream broth. The recipe takes 55 minutes and serves 6, with half the vegetables pureed to create a smooth, rich texture without heavy cream.
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Ingredients
3 medium beets
1 tablespoon olive oil
1 medium onion
2 medium carrots
2 medium Yukon Gold potatoes
3 cups green cabbage
6 cups vegetable broth
1 cup sour cream
2 tablespoons apple cider vinegar
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons fresh dill
Directions
- Preheat the oven to 400°F. Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 30 minutes until a knife slides in easily. Let them cool for 5 minutes, then peel and dice them.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened and translucent.
- Add the carrots, potatoes, cabbage, and vegetable broth to the pot. Bring to a boil, then reduce heat to medium low and simmer for 20 minutes until the potatoes are tender when pierced with a fork.
- Stir in the diced roasted beets and cook for 2 more minutes to heat them through.
- Transfer 3 cups of the soup to a blender and puree until completely smooth. Pour the pureed mixture back into the pot and stir to combine.
- Remove the pot from the heat. Let it sit for 2 minutes, then whisk in the sour cream, vinegar, salt, and pepper until smooth. The soup should be creamy with no lumps.
Notes
- Roasting the beets at 400°F for 30 minutes removes the raw earthy taste and concentrates their natural sweetness, which is what makes this Cyndi Lauper favorite borscht recipe taste rich without being heavy.
- If the sour cream curdles, the soup was too hot when you added it. Remove the pot from the heat and let it cool for 2 minutes before whisking in dairy to prevent separation.
- Store the soup in an airtight container in the refrigerator for up to 4 days. Substitute Greek yogurt for sour cream, but it will taste sharper and may separate when reheated.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 6
- Calories: 185kcal
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
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This favorite borscht recipe of Cyndi Lauper’s relies on roasted beets and a smart blending technique. The sections below cover the best substitutions for sour cream and beets, plus fixes for watery or bland soup.
Key Ingredients and Substitutions
These ingredients shape the flavor and texture of the soup.
- Beets: provide the deep magenta color and earthy sweetness. Use 3 medium beets weighing about 1 pound total. Substitute canned beets and skip the roasting step, but the flavor will be less intense and slightly metallic.
- Sour cream: adds tang and richness without making the soup heavy. Use full fat sour cream for the best texture. Greek yogurt works in a pinch but will taste sharper and may separate if reheated.
- Cabbage: gives the soup body and a mild sweetness that balances the beets. Green cabbage is traditional. Red cabbage will darken the color to purple.
- Potatoes: thicken the broth naturally as they break down during cooking. Yukon Gold potatoes hold their shape better than russets and add a buttery note.
- Vegetable broth: forms the base and carries the other flavors. Low sodium broth lets you control the salt. Substitute water and add 1 teaspoon salt, but the soup will taste thinner.
- Apple cider vinegar: brightens the soup and cuts through the richness of the sour cream. Red wine vinegar or lemon juice work equally well.
How to Make Cyndi Lauper Favorite Borscht
Follow these steps to get the creamy texture and bright flavor right.
- Roast the beets whole: wrap them in foil and roast at 400°F for 30 minutes until a knife slides in easily. This step removes the raw taste and concentrates the sweetness. Skipping it leaves the soup tasting flat.
- Simmer the vegetables for 20 minutes: cook the cabbage, carrots, potatoes, and onion in broth until the potatoes are tender when pierced with a fork. Overcooking turns the cabbage gray and mushy.
- Puree exactly half the soup: blend 3 cups of the cooked vegetables and broth until smooth, then stir it back into the pot. Pureeing all of it makes the borscht too thick. Pureeing less leaves it watery.
- Stir in sour cream off the heat: remove the pot from the burner and whisk in 1 cup sour cream. Adding it while the soup is boiling causes it to curdle and separate.
- Add vinegar at the end: stir in 2 tablespoons apple cider vinegar after the sour cream. The acid balances the richness and makes the color more vibrant. Taste and add up to 1 more tablespoon if the soup tastes flat.
Slow Cooker Method
Roast the beets as directed, then add all the vegetables and broth to a slow cooker. Cook on low for 6 hours or high for 3 hours. Puree half the soup, then stir in the sour cream and vinegar off the heat.
What Went Wrong
Why Is the Soup Watery?
You pureed too little of the vegetable mixture. The pureed portion thickens the broth. Blend another 1 to 2 cups of the soup and stir it back in. Next time, measure out exactly half the cooked vegetables and liquid before blending.
Why Did the Sour Cream Curdle?
The soup was still boiling when you added the sour cream. High heat causes dairy to separate. Remove the pot from the burner and let it sit for 2 minutes before whisking in the sour cream. If it already curdled, blend the entire batch smooth.
Why Does the Soup Taste Bland?
You skipped the vinegar or used too little salt. The recipe for Cyndi Lauper’s favorite borscht needs acid to brighten the earthy beets and bring out their sweetness. Stir in 1 more tablespoon vinegar and 1/2 teaspoon salt. Taste again and adjust.
Recipe Variations
Vegan Borscht
Replace the sour cream with 1 cup cashew cream or coconut cream. The soup will be slightly sweeter and less tangy. Add an extra tablespoon of vinegar to balance it.
Chunky Borscht
Skip the blending step entirely and leave all the vegetables in bite sized pieces. The soup will be lighter and brothier. Increase the potatoes to 3 medium to help thicken the broth naturally.
What to Serve With Cyndi Lauper Favorite Borscht
Serve the soup with crusty rye bread or pumpernickel for dipping. A dollop of extra sour cream and fresh dill on top adds richness and brightness. For a heartier meal, pair it with roasted squash soup as a second course or serve alongside a simple green salad with lemon vinaigrette.
How to Store and Reheat Borscht
Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight. Freeze it for up to 3 months in a freezer safe container, but the sour cream may separate slightly when thawed. Reheat gently on the stovetop over medium low heat for 5 to 7 minutes, stirring often. Do not boil or the sour cream will curdle. Add a splash of broth if the soup thickens too much.
Cyndi Lauper shared her love for this soup in her Instagram posts, where she often talks about comfort food and home cooking. Make the soup a day ahead to let the beet flavor fully develop.
Cyndi Lauper Favorite Borscht FAQs
Yes, but the soup will taste less sweet and more earthy. Use canned beets and add them directly to the pot. Skip the 30 minute roasting step.
Pureeing half the cooked vegetables creates a thick base. The sour cream adds tang and richness. This method keeps the soup light but still creamy.
Add the vinegar at the end after stirring in the sour cream. The acid brightens the magenta color. Overcooking the beets or cabbage will dull the soup to a muddy brown.
Yes, freeze it for up to 3 months. The sour cream may separate when thawed. Stir it well while reheating and it will come back together.
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