Fresh Tomato Borscht Soup Base

Name: Fresh Tomato Borscht Soup Base
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: about 2 litres
Cuisine: Eastern European
Ingredients: 1 kg ripe tomatoes, chopped; 500 g carrots, grated; 500 g red bell pepper, sliced; 250 g onion, diced; 2 tbsp neutral oil; 1 tsp salt; 1 tsp sugar; 1 whole bay leaf; 1/2 tsp whole black peppercorns; 400 g cooked white beans, optional

This tomato, pepper, carrot and onion mixture can be prepared as a fresh borscht starter for the refrigerator or freezer.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 15 minMakes about 2 litres

Jump to Recipe

This tomato, pepper, carrot and onion mixture can be prepared as a fresh borscht starter for the refrigerator or freezer. Simmer the vegetables until the tomatoes thicken, then use the base within a few days or freeze it in meal-size portions. The source recommends sealing jars for winter, but it does not provide a tested canning process. Add cooked beets, cabbage and broth when turning the base into soup. Wash vegetables; chop tomatoes and pepper, grate carrot and dice onion. Warm oil in a large heavy pot and cook onion and carrot 8 minutes until softened. Add tomatoes, pepper, salt, sugar, bay and peppercorns; simmer uncovered 35 to 45 minutes until thickened, stirring often.

How to tell when it is ready

Cool promptly in shallow containers, refrigerate or freeze; add base to broth and cooked borscht vegetables when serving.

Tips

Wash vegetables.
Warm oil in a large heavy pot and cook onion and carrot 8 minutes until softened.
Add tomatoes, pepper, salt, sugar, bay and peppercorns.
If using cooked beans, stir them in for the final 10 minutes.

Troubleshooting

If base is watery, simmer uncovered longer.
If too acidic, add a pinch of sugar after tasting.

Substitutions

Use yellow onion for white onion.
Use passata for fresh tomatoes and reduce simmer time.

Variations

Add cooked beets with broth.
Include cooked white beans.

Serving suggestions

Stir into beet broth.
Add shredded cabbage.
Serve with sour cream.
Offer rye bread.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 4 days or freeze in meal portions up to 3 months; do not pantry-can this recipe.

Storage

Refrigerate up to 4 days or freeze in meal portions up to 3 months; do not pantry-can this recipe.

Food safety

This is not a tested shelf-stable canning recipe; keep refrigerated or frozen.

Frequently asked questions

How do I know fresh tomato borscht soup base is ready?

Cool promptly in shallow containers, refrigerate or freeze; add base to broth and cooked borscht vegetables when serving.

How should I store fresh tomato borscht soup base?

Refrigerate up to 4 days or freeze in meal portions up to 3 months; do not pantry-can this recipe.

Stir into beet broth. Refrigerate up to 4 days or freeze in meal portions up to 3 months; do not pantry-can this recipe.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Fresh Tomato Borscht Soup Base