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Borscht Recipe with Meat

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Finally, a borscht recipe with meat! I’m a borsch lover. To prove it, here’s my first borscht, my second borscht (an easier/quicker version of the first one), my superfood borscht and now this beef borscht for those of you who love a good piece of tender meat in your spoon :).

Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. If you didn’t make it to the Olympics in Sochi this year, you’ll still get a taste of Russia when you try this borscht. It will also help you to loosen up those tense shoulders as you watch the Olympics (it makes me so anxious to watch! You?). By the way, Borscht, Borsch, Borshch… potatoes, patawtos). πŸ˜‰

Ingredients for Borscht with Meat:

(This list looks lengthy but the ingredients are simple)Β 
1 lb Beef: sirloin, stew meat, or whatever kind of beef you like, really (bone-in or boneless *see note)
14 cups cold water
1 Tbsp salt + more to taste
2 large or 3 medium beets, washed, peeled and grated
4 Tbsp olive oil
1 Tbsp vinegar
1 Tbsp sugar
2 Tbsp tomato sauce, or paste (or 3 Tbsp ketchup)
1 Tbsp butter
1 medium onion, finely diced
2 carrots, grated
2 large or 3 medium potatoes, peeled and sliced into bite-sized pieces
1/2 head of small cabbage, sliced
2 tomatoes, peeled and diced (**see note)
2 bay leaves
1/4 tsp freshly ground pepper
1/4 cup chopped fresh parsley + more for garnish
2 cloves garlic, pressed

Garnish: Sour cream and fresh sprigs of parsley or dill.

Meat Borsch

How To Make Borscht with Meat:

1. Wash meat in cold water, cut into 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam crud as soon as it boils (if you wait, it will be hard to get rid of the crud as it integrates into the broth and you’d have to strain it).

Lower the heat, partially cover and cook at a low boil 45 minutes – 1 hr, periodically skimming off any crud that rises to the top. Sorry I forgot to take a picture of the crud. Maybe we’re better off??

2. Grate beets on the large grater holes (the food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.

3. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.

4. Once the meat has been cooking at least 45 min, place sliced potatoes intoΒ the soup pot andΒ cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.

5. Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt).

Meat Borsch-12

6. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.

Meat Borsch-13

Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired. Sometimes I do, sometimes I don’t. πŸ™‚

A must try this Ukrainian borscht recipe with beef for those of you who love a good piece of tender meat in your spoon. Serve with dollop of sour cream.

NOTES:

*P.S. Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1″ pieces).
**To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off.Β 

Borscht Recipe with Meat

4.92 from 101 votes
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Borscht is originally Ukrainian but it is made by most Slavic people and is a very common food in Russia. P.S. The list of ingredients looks lengthy but they are simple. Serve hot with fresh sprigs of parsley or dill and a dollop of sour cream if desired.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $9-$12
Servings: 8 -10

Ingredients

  • 1 lb Beef: sirloin stew meat, or whatever kind of beef you like, really (bone-in or boneless *see note)
  • 14 cups cold water
  • 1 Tbsp salt + more to taste
  • 2 large or 3 medium beets washed, peeled and grated
  • 4 Tbsp olive oil
  • 1 Tbsp vinegar
  • 1 Tbsp sugar
  • 2 Tbsp tomato sauce or paste (or 3 Tbsp ketchup)
  • 1 Tbsp butter
  • 1 medium onion finely diced
  • 2 carrots grated
  • 2 large or 3 medium potatoes peeled and sliced into bite-sized pieces
  • 1/2 head of small cabbage sliced
  • 2 to matoes peeled and diced (**see note)
  • 2 bay leaves
  • 1/4 tsp freshly ground pepper
  • 1/4 cup chopped fresh parsley + more for garnish
  • 2 cloves garlic pressed
  • Garnish: Sour cream and fresh sprigs of parsley or dill.

Instructions

  1. Wash meat in cold water, cut into 1" pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam crud as soon as it boils (if you wait, it will be hard to get rid of the crud as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes - 1 hr, periodically skimming off any crud that rises to the top.
  2. Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and saute for 5 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato sauce Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
  3. In the same skillet (no need to wash it), Saute onion in 1 Tbsp butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
  4. Once the meat has been cooking at least 45 min, place sliced potatoes into
  5. the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
  6. Add 2 bay leaves, 1/4 tsp pepper, and more salt to taste (I added another 1/2 tsp salt).
  7. Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld.

Recipe Notes

*Pork can be used also. And if your meat has a bone in it, place it in the water whole. After it boils for 45 min to 1 hour, remove it from soup, cut away and discard the bone and cut meat into 1" pieces).
**To peel whole tomatoes, blanch them in boiling hot water for 30-45 seconds, then transfer to cold water and the skin should peel right off.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Olga
    March 21, 2016

    Natasha do you have a small appliance the greats your beets and carrots or do you do it by hand? Reply

  • Jessichka
    March 14, 2016

    Loved this recipe. I made it last month and I’m making it again! So delicious Reply

    • Natasha
      natashaskitchen
      March 14, 2016

      That’s awesome! This soup is in our regular rotation also πŸ™‚ Reply

  • Irina
    March 10, 2016

    Hello, Natasha. I want to thank you so much for all these wonderful recipes you are so generously providing for all of us. Cooking and baking has never been easier!
    I made this borsch today and it turned out so scrumptious, I almost cried!
    My kids have been asking for borsch for a while and it was so satisfying to watch them smack their lips and dip their bread in this goodness.
    My husband and kids all approve your recipes, thank you! Reply

    • Natasha
      natashaskitchen
      March 10, 2016

      Awww I loved reading your comment. Thank you so much πŸ™‚ Reply

  • Isabelle
    March 9, 2016

    I just came back from Moscow where I have tried my first Moscow and was left wanting more. I tried this recipe and it tasted maybe even better than the one I had in Moscow. Also recipe for vatrushki is amazing. I struggled in the past to make them soft and fluffy and delicious as they are supposed to be but using your recipe the dought was so tasty. I changed the filling for apricot marmalade, vanilla farmers cheese and pear on the top. Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Isabelle, thank you for the compliment and for the nice review, I’m so happy to hear that πŸ˜€. Reply

  • Tammy
    March 8, 2016

    I am looking at your borscht recipes. The recipe I have been using didn’t call for potatoes or beans. Is this “typical” for borscht? I know there are a MILLION recipes out there for this. I am trying to be as authentic as possible πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 8, 2016

      Hi Tammy, our family has always made it with both and there are probably a hundred different ways to make borscht depending on which family you’re talking to. πŸ™‚ Reply

  • Kai Lin
    February 21, 2016

    Thank you so much for this recipe! First time making it and it turned out to be a HUGE success… I’ll add probably twice as much meat but this will definitely be a repeat recipe for the whole family. I messed up so many times timing-wise but this recipe is so forgiving on mistakes lol so it’s perfect. I was so excited to make this because I keep hearing about Borscht in books and movies and I was dying to try out something new, esp considering I rarely use beets! Reply

    • Natasha
      natashaskitchen
      February 21, 2016

      That’s so great Kai Lin! It sounds like you have a new favorite! 😁 Reply

  • Sindy
    February 19, 2016

    I’m so sorry that this may be a really stupid question but am I suppose to cook the beef before I put it in the water? I’ve never done this before.

    Thanks! Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      Sindy, there is no need to cook beef before placing it in the water. Just follow the first step. Let me know how it turns out πŸ˜€. Reply

  • Sindy
    February 18, 2016

    Will all these directions work if I half the recipe? I really want to try it but I’m only serving for 2 so it’s a bit much. Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      Yes it sure will! You can scale this recipe up or down πŸ™‚ Reply

      • Sindy
        February 18, 2016

        Yay! I’m so excited to try this!!! Thank you! Reply

  • Nestor Portillo
    February 11, 2016

    Loved thsi recipe, trying it during the weekend. thanks for sharing! Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      You are welcome Nestor πŸ˜€ Reply

  • Robbie Elliott
    February 11, 2016

    This is a great recipe! It is a shame that 95% of America hasn’t ever met this comfort food dish. Deer meat goes quite well in this borscht, or so I think. Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      I agree, but I’d like to think that it’s growing in popularity :). Reply

  • Vera
    February 8, 2016

    Just made this borscht. It is delicious and super easy to make. I’ll definitely be making this again.It tastes just like my grandmother’s borscht. Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Vera, that’s so great! It sounds like you have a new favorite! 😁 Reply

  • Yuliya
    January 22, 2016

    Natasha, I have some cabbage and beets that I need to use up.. but we just had borscht last week (your recipe and it was AMAZING). Would borsch freeze well? Or should I find a different use for cabbage and beets πŸ™‚
    Thank you, my family is loving all of my cooking lately- and I am so grateful to you for that! Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      Hi Yuliya, I’ve never tried freezing it but i imagine it would freeze well, just leave a little space for it to expand in your container since liquid expands in the freezer. I’m so happy you’re enjoying my recipes. Thank you for sharing that with me! πŸ™‚ Reply

    • Lisa
      February 1, 2016

      It freezes very well. I do it all the time. πŸ™‚ Reply

      • Natasha
        natashaskitchen
        February 1, 2016

        Thanks Lisa! πŸ™‚ Reply

  • Tanya
    January 15, 2016

    I’m wondering, do you think it would be possible to make this in a crock pot? I’m trying to utilize my crock pot as much as I can. Reply

    • Natasha
      natashaskitchen
      January 15, 2016

      Hi Tanya, I haven’t tried it in a slow cooker but one of my readers, Stephanie reported good results. She said she cooked it on low for 8 hours. She posted it on her site: http://friendsfoodiesforever.blogspot.fr/2014/12/winter-borscht.html I hope that helps! πŸ™‚ Reply

      • Tanya
        January 16, 2016

        You should do a post on slow cooker and freezer meals, as in what foods can be frozen from your recipes, etc. Just a suggestion πŸ™‚ Reply

        • Natasha
          natashaskitchen
          January 16, 2016

          That is actually a fantastic suggestion! I’ve been thinking about the same thing and trying to figure out a way to package that kind of project. Thanks Tanya! πŸ™‚ Reply

  • Cindy
    January 12, 2016

    What a great recipe. Never cooked the beets before adding to soup. I think it really helps bring out the color. Also, Ukrainians add lemon to borscht. I squeeze half a lemon in the last 10 minutes and toss the skin in for a little, too. Adds a nice tang to counter the sweetness of beets and sugar. Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Cindy, thank you for the nice review and for sharing your lemon tip! Reply

  • Dario
    December 12, 2015

    Was suddenly craving some borscht on this cold winter day so I searched around and found this recipe. Just finished eating dinner and I must say, it was amazing; my family loved it and I will definitely make it again! Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      That is just awesome! Thank you so much for sharing your review. This does sound cozy on a cold winter day πŸ™‚ How cold is it in your part of the world? Reply

  • Cole Glover
    December 10, 2015

    Just finished eating the Borscht – it was fantastic! The flavor, colour and textures were just divine. Thanks for posting. I will definitely be making this again. Reply

    • Natasha
      natashaskitchen
      December 11, 2015

      Cole, thank you for such a great review and you are welcome 😁. Reply

  • Colleen
    November 19, 2015

    Just wondering if it would work to just brown my cubed beef instead of boiling it? Thanks Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      In my experience, beef tends to be rubbery when boiled if it’s not boiled for a long time as with beef stews. I think even if you browned it and added it, it would be tough if you brought it to a boil afterwards. Reply

  • janice
    November 14, 2015

    been making my recipe for years. very similar to this one but i use sauerkraut instead of cabbage. nice tangy flavor Reply

    • Natasha
      natashaskitchen
      November 14, 2015

      Mmmm I haven’t tried using sauerkraut in borscht before but I do love sauerkraut soup. I bet it’s delicious in there. Thanks for the tip! πŸ™‚ Reply

  • Victoria
    November 13, 2015

    This recipe is absolutely fantastic, looks and tastes amazing, this lasted us a whole week, and tasted better and better the longer it stayed. Definitely needs a spoon of sour cream in the bowl. I especially like it with a slice of nice garlic bread. Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      I love it with sour cream too and sometimes I add mayo instead when we are out of sour cream – it gives it a great kick of flavor :). I’m so glad you liked the borscht! Reply

  • Danica
    October 24, 2015

    Natasha,
    I love this recipe! I had something very similar to this while in Chernivtsi. Do you have any recommendations on how to prepare it with chunk white fish?
    Any help would be appreciated,
    Danica Reply

  • Becky
    October 23, 2015

    Natasha, Just returned from a two-week trip to Ukraine in September and have been searching for a delicious-looking borsche recipe. (Never had it til our last day in Kiev. Was told while there – no “t” at the end – who knew?) Wanted to be able to share my experiences with my friends, including the food, with my monthly gathering this Sunday night. The soup is cooking as I write, house smells delicious, and I am so excited to try it and share it. Thank you so much for this authentic recipe. Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      That’s great to know! Thank you for sharing! πŸ™‚ Reply

  • Jenn
    October 6, 2015

    Hi Natasha,

    I’ve seen other recipes with turnips instead of carrots? What do you think about the substitution? Going to make this tonight as the fall weather blows in…yum! Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      I really have never tested it with turnips and I don’t recall anyone in my family ever making it that way, but it sounds interesting. If you try it, let me know how it goes. Reply

  • Nancy H
    October 6, 2015

    I made this for dinner using left over sauerbratten for the meat. Oh yum! Will be making again and again! Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      Nancy, thank you for the great review, reading your comment is making me hungry for some borscht :). Reply

  • Iry
    October 4, 2015

    Tried this recipe few days ago, without ingredients below:

    1/2 head of small cabbage, sliced
    1/4 cup chopped fresh parsley + more for garnish
    Garnish: Sour cream and fresh sprigs of parsley or dill.

    It taste good! Reply

    • Natasha
      natashaskitchen
      October 5, 2015

      Wow that’s half the soup! πŸ˜‰ I’m glad you still liked it even with cutting those things out. Reply

  • Autaum
    September 26, 2015

    I have nothing to compare this to as it was my first attempt at borscht, and I’ve never even tried tasted it before. However, I was given a whole bunch of beets this year and decided to give it a try! This will definitely be a new staple in our house, it’s sooo yummy!! I used more meat in mine and no sugar, but other than that, I pretty much followed the recipe to a T. Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      I am so so happy to hear that!! Thanks for sharing your awesome review πŸ™‚ Reply

  • Nicholas
    September 26, 2015

    Natasha, this soup is truly awesome. I used fresh carrots, tomatoes, beets, and parsley from the garden, which really added to the flavour. I have spent much of my adult life looking for a really good borscht recipe, and this is the one. Thanks! Reply

    • Nicholas
      September 26, 2015

      BTW, it was all I could do to keep from eating the sauteed beets on their own before adding them to the soup. Will have to make beets that way for supper sometime. Reply

      • Natasha
        natashaskitchen
        September 26, 2015

        I’ve never thought to do that but it’s brilliant! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 26, 2015

      Awww that’s music to my ears. Thank you for such a fantastic review!! πŸ™‚ Reply

  • Jacob
    September 13, 2015

    This was a wonderful, tasty borsch, which my Russian wife enjoyed substantially more than the highly complicated, gourmet version I tried previously.

    I made only a couple of modifications. First, I increased the meat by half to suit my American tastes. Second, I doubled the garlic, as both my wife and I very much like garlic. Otherwise, made as instructed, and quite delicious. Reply

    • Natasha
      natashaskitchen
      September 13, 2015

      Jacob, thank you for such a great review and great job on improvising :). Reply

  • Kira
    August 20, 2015

    Can this beef version be frozen as well? Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      Yes that should work fine to freeze it. Reply

  • Glenn
    August 9, 2015

    My (unfortunately) ex-girlfriend was from Kiev. She used to make the BEST soups, that included Borscht. I seem to remember that she would saute the cabbage too, but I am not certain of that. Either way, this recipe turned out so good the first time, I just made another pot today. I ate the soup for lunch at work every day last week with fresh baked bread from the local grocery. It is so rich in flavor, and hearty–also a good conversation starter when my co-workers see the red color. Thank you for providing such an authentic recipe for us, I am favoriting the recipe and checking out the rest of your website πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 9, 2015

      I’m so happy to hear you enjoyed the borscht :). It’s one I never get tired of and I love that it stays great in the fridge for several days. I hope you find many new favorite recipes here! Reply

  • Brenda
    August 8, 2015

    We really enjoyed this recipe! I am going to make it again this week, but we are going to add double the beets, just found it was lacking the beets for our tastes. And also what would you recommend to thicken up the broth a bit?? Reply

    • Natasha
      natashaskitchen
      August 8, 2015

      I’ve never tried to make the broth thicker for this borscht since it’s not typically how we enjoy it. Hmm… I guess you could add a small amount of flour when sauteeing the onion and carrot, but again, I haven’t tried doing that. I’m not sure this would be the same if the broth was thickened – is it a dietary concern? Reply

  • Afi
    June 25, 2015

    Have you ever used chopped up beet greens in the your Borscht?
    What do YOU use for thickening? Reply

    • Natasha
      natashaskitchen
      June 25, 2015

      I don’t use anything for thickening because I prefer a thinner broth. I use beet greens in this version of borscht, which is the easiest and a family favorite. Reply

  • Marina R
    May 29, 2015

    Just made this soup tonight and it was fantastic. I made one small addition to the recipe – at the end instead of adding salt, I added a spice called Vegeta which contains salt and powdered vegetables. Vegeta is a great addition to any soup. The soup turned out absolutely perfectly. Will definitely make it again! Reply

    • Natasha
      natashaskitchen
      May 29, 2015

      I’m so glad you enjoyed it! πŸ™‚ Vegeta does make soups taste better. Thanks for sharing your tip! πŸ™‚ Reply

  • Nina
    March 16, 2015

    Hi Natasha!
    thanks so much for this recipe! it is beyond delicious!! πŸ™‚
    question: does it freeze well? I made such a huge pot πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      March 16, 2015

      You are welcome Nina, and thank you for the great review :). This borscht does freeze great, just thaw it in the fridge before use. Reply

  • Kendra
    March 3, 2015

    Yummy! I had never had borscht up until this weekend. Since I am half-Ukrainian, I thought it was long overdue. I found your blog through google and tried it out. Also made the no-knead artisan bread to go with it and <a href="http://i.imgur.com/rpuVd73.jpg?1"strawberry cookie bars for dessert. There were no leftovers and only three of us, so I think it’s safe to say it was a success. Thank you! Reply

    • Natasha
      natashaskitchen
      March 3, 2015

      You are welcome Kendra, and thank you for the great review :). Reply

  • E
    March 1, 2015

    This is he best recipe I have used.. When I a, in a hurry I sometimes use a bag of coleslaw mix instead of cutting the carrots and cabbage myself. It takes pretty good considering! Reply

    • Natasha
      natashaskitchen
      March 1, 2015

      That’s brilliant to use pre-sliced coleslaw mix πŸ™‚ How easy! Reply

  • Maria
    February 22, 2015

    This recipe is delicious! I love your presentation, instructions and pics. What a yummy meal on this cold and snowy day! Reply

    • Natasha
      natashaskitchen
      February 22, 2015

      Thank you Maria for the great review :). Reply

  • February 11, 2015

    Oh my goodness, this was great! I was worried that the boiled meat would be tough, but the 20 minute rest before serving softened it right up! I think I might try this with a ham hock next time. Really wonderful recipe. It was definitely quite a lot of work, but totally worth it! Reply

    • Natasha
      natashaskitchen
      February 11, 2015

      You can freeze portions, which is nice because I agree, it’s quite a bit of slicing and dicing (and time ofcourse) ;). I’m so happy you liked it and yes, ham would be really tasty in borscht! πŸ™‚ Reply

  • Greta
    February 2, 2015

    Natasha, I’m loving this borscht!

    I enjoyed tangy beef borscht from a restaurant years ago and have never been able to recapture the flavors until now.

    Both my mother and mother in law are Eastern European but niether my husband nor I ate borscht growing up, although we did eat a range of other old-country foods. I can’t wait to make this for them. Reply

    • Natasha
      natashaskitchen
      February 2, 2015

      I’m so happy you enjoyed it and were able to recapture the flavors! That’s so awesome!! Thanks for sharing that with me πŸ™‚ Reply

  • Anna
    December 28, 2014

    Thank you for this delicious recipe! I made this today and my family loved it! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      December 28, 2014

      That is so great! Thank you for the great review πŸ™‚ Reply

  • Irina Shampay
    December 26, 2014

    Thank you for creating this blog Natasha! So glad I stumbled upon this blog. I didn’t grow up with amazing cooking experience, but I am from the Ukraine and have been yearning to learn to make borscht from scratch. Reply

    • Natasha
      natashaskitchen
      December 26, 2014

      Welcome to my blog Irina! Thank you so much for your comment. I hope you absolutely love the Borscht πŸ™‚ Reply

  • Joel Horace
    December 24, 2014

    Looking forward to trying this recipe out. Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      I hope you LOVE it! πŸ™‚ Reply

  • December 21, 2014

    This is exactly the recipe I’ve been looking for!
    I’ve adapted it to the slow cooker because I’m quite sure it will work out that way. I’ll let you know how it goes.. it smells so delicious!
    Thanks for sharing πŸ™‚ Reply

    • Natasha
      natashaskitchen
      December 21, 2014

      Do let me know how it goes in the slow cooker. I’ve been meaning to try that myself. What temperature and for how long do you set it for? Reply

      • December 23, 2014

        It turned out fabulous! I added some green chile for spice because I like it with a kick. I cooked it on low for 8 hours. Here’s my recipe.
        I linked back to your blog =) Reply

  • Trampas Sisk
    December 8, 2014

    Just made this and it was absolutely amazing. I am hooked! Just had my 3rd bowl of it. Reply

    • Natasha
      natashaskitchen
      December 8, 2014

      That is the best review! Thank you so much πŸ™‚ Reply

  • Natasha Sakhnovskiy
    October 12, 2014

    thank you so much for this recipe. I have made this is soup last night and it came out really good. Everyone loved it in my family. This was my first time making the Borsh all this time I was thinking that this is the most hardest the soup to make. This recipe was extremely easy to follow, very detail and definitely a keeper Reply

    • Natasha
      natashaskitchen
      October 12, 2014

      I’m so happy to hear that! Thank you so much for a fantastic review πŸ™‚ Reply

  • Pauline DESJARDINS
    October 3, 2014

    Delicious…. a great healthy meal in one bowl! Reply

    • Natasha
      natashaskitchen
      October 3, 2014

      I’m so glad you enjoyed it πŸ™‚ Reply

  • Marie
    September 27, 2014

    The BEST Borscht soup I’ve ever had! Thank you for this recipe, I will make this for years to come!!!!!I’m trying to post 5 stars! Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      I’m so happy you liked it! πŸ™‚ Thanks for the great review! Reply

      • Yuliya
        September 27, 2014

        Absolutely delicious!! Just finished making it and already had two helpings – just couldn’t help it (pun intended πŸ™‚ thank you for the fantastic recipe! Reply

        • Natasha
          natashaskitchen
          September 28, 2014

          I’m so happy you loved it! Its one of those things I don’t mind eating all week long πŸ™‚ Reply

  • Deborah
    September 19, 2014

    Hi! So fun coming across your blog. All my memories of borscht and eastern European food have faded since my Bubbie died. In any case this page stirs up some joy in me.

    Question: Can we freeze this borscht?

    Thanks Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      I’m so glad this stirs up joy for you and brings back happy memories :). Welcome to the blog!
      Answer: yes, but it tastes best fresh πŸ™‚ Reply

  • TripleL
    September 5, 2014

    I orgot to add to my last comment that when we visited Russia, all of the borscht we ate was just like my grandmother’s — beets, tomatoes, beef, cabbage — no carrots, no beans and no potatoes. Perhaps all these recipes with those other ingredients are Ukrainian rather than Russian. Anyhow, that’s been my experience from life and from travels. Reply

  • Jerry
    August 30, 2014

    Thank you, This was awesome! Reply

  • viktoriya smal
    August 28, 2014

    made borscht for the first time. and it was the BOMB!!!!!! i omitted the beef, and added kidney beans.
    but i was wondering, what is the purpose for the vinegar with the beets? Reply

  • Dasha A
    August 23, 2014

    I find that a good mineral-rich broth makes the biggest difference in flavor! I usually get organic beef bones (they have barely any meat on them) and simmer them on the stovetop at low heat for 4-6hrs with some vinegar to help get the minerals out into the broth. I make all of my stocks this way and let me tell you, it is worth the extra time it takes. After the stock is done you can add meat if you want or continue making the vegetable version. Either way, you will notice the difference in flavor πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 23, 2014

      Where do you find organic beef bones? That’s a great idea! Thanks so much for sharing πŸ™‚ Reply

      • Dasha A
        August 25, 2014

        Whole Foods carries beef bones with marrow, and even chicken feet (essential for a good gelatinous chicken stock)! I don’t know if you have a Whole Foods store in your area but food co-ops should have bones too. That’s once I use up all the bones we get when we buy a quarter of a cow from our raw milk man/farmer Reply

  • Marina
    August 13, 2014

    Mmm…just made this right now. Can’t wait to try it. Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      My mom has red beets in her garden, I will be making borscht in very near future :), tnx for making me hungry for some. Reply

  • Lena
    August 13, 2014

    Do I use raw beets or cooked? Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      It’s best to start with raw beets. Reply

  • Kate
    August 4, 2014

    Question!!! Is there a difference between borsch and borscht? My husband lived in Russia for a few years and he said he never heard it with a “t” in the name, but a lot of people here in the US use a “t.” Are they different soups? Regardless of the pronunciation, it is one of our favorite foods!!! Reply

    • Natasha
      natashaskitchen
      August 4, 2014

      It’s just a difference in pronunciation. I use them interchangeably just for the sake of being google friendly if people type it in either way, they’ll find the recipe πŸ™‚ Reply

  • Karen
    June 15, 2014

    Yum this looks amazing! I recently discovered a love of fresh beets and with my ongoing affair with slow cooked tender meat…borscht sounds heavenly! Could I use red cabbage? It’s just what I happen to have on hand at the moment, and if so I’ve got everything I need to get started! Reply

    • Natasha
      natashaskitchen
      June 15, 2014

      I haven’t tried with red cabbage but I think it would work. πŸ™‚ Reply

  • olga
    April 9, 2014

    could I use canned tomatoes instead?would there be a taste difference? Reply

    • Natasha
      natashaskitchen
      April 9, 2014

      I haven’t tried canned tomatoes but I think that should be fine. I like that idea! Canned tomatoes are usually seasoned so adjust salt as needed πŸ™‚ Reply

    • olga
      April 9, 2014

      So I made this borsht.. delicious! couple questions in addition to the canned tomato one… what is the purpose of the sugar? I thought the borsht was on the sweeter side. Can I omit it? also, do i saute the tomatoes with the onions/carrots? you have a pic of them in the pan but its not in the instructions to put them there. Thx!!! Reply

      • Natasha
        natashaskitchen
        April 9, 2014

        The chopped tomatoes are in step #4. You add them to the soup pot raw, but you can saute them a little if you want to. It won’t hurt :). The sugar helps the beets to soften and I thought it tasted better with sugar. If you know your beets are very sweet and fresh, you’d probably be ok to omit the sugar. Reply

        • olga
          April 11, 2014

          In step #3, 2nd pic down you have what lookes like diced tomatoes in the pan with the carrots… and it doesnt say to sautee them in the instructions so thats why I asked. (Maybe your son threw them in there when you werent looking :). Anyways this is now my go-to recipe for borsht! (minus the sugar) Definately husband approved:) and I tried many borsht recipies……………..
          Thanks mucho Reply

          • Natasha
            natashaskitchen
            April 11, 2014

            Oh I see, those are actually onions that take on the reddish color from the beets that were in the pan. That’s funny about my son throwing them in. I imagine that’s probably happened before. I need to let him watch the ratatouille cartoon one of these days πŸ˜‰ You’re so welcome and I’m happy you loved the soup!

  • Alesya
    April 3, 2014

    So you don’t need to cook the beets before hand? I didn’t see you specify, I’m assuming then you just sautΓ©ed them raw? Just clarifying Reply

    • Natasha
      natashaskitchen
      April 3, 2014

      That’s correct Alesya, use raw beets :), hope it turns out great for you. Reply

  • Marina salfet
    March 13, 2014

    This recipe was delicious I made it with chicken drumsticks and it was so delicious . Also to add some spice to it I added Tabasco sauce . Tasted soo good. Just like moms Reply

    • Natasha
      natashaskitchen
      March 13, 2014

      Oooh I bet it would be delicious with drumsticks and tabasco sauce (I love spicy foods!). Thanks so much for sharing your alterations πŸ™‚ Reply

  • BillR
    March 7, 2014

    Looks like I will be doing a bit of cooking this weekend. I think a nice compliment to this meal is your no knead Artisan bread. I was thinking of using a cube or 2 of beef bouillon in the water while cooking the meat Reply

    • Natasha
      natashaskitchen
      March 7, 2014

      I bet that would taste great with the bouillon. πŸ™‚ Yeah, that bread is so good with butter, still warm out of the oven. I wish I had baked a loaf now! πŸ™‚ Reply

      • BillR
        March 13, 2014

        I made this last yesterday and my wife loved it. I had to pare it down a bit, (size wise) since there are only 2 of us to feed. I made it with 10 cups of water, 2 medium potatoes, 3 medium beets, and I added 1 beef bullion cube (which is enough for 2 cups of broth), 1/3 head of cabbage, 3/4 lb of sirloin strip steak, half an onion, 2 small carrots, 1 1/2 tomatoes, kept the skin on still used 2 cloves or garlic…..and I added a handful of dried sliced mushrooms when the meat had cooked for about 45 minutes. I dry my own mushrooms and always have them on hand. I get them when they are on the mark down shelf, slice them and set up my dehydrator. What a wonderful flavor they add to any soup or tomato sauce. The meal was unbelievable. Thanks for sharing Natasha Reply

        • Natasha
          natashaskitchen
          March 13, 2014

          That’s brilliant to dry your own mushrooms! I love that idea. I always see good mushrooms go on sale and am always rattling my brain about what to do with them. I love using dried mushrooms! I guess this means I need to buy a dehydrator. Can you recommend a good one? Reply

          • BillR
            March 14, 2014

            I have an Nesco American Harvest Snackmaster Pro. It comes with 5 trays but is expandable to 12. I have had mine for over 10 years. Makes great beef jerky too. I get an Eye of the round when on sale and make it.
            I did some research for you and found the latest comparable model. It is Nesco Snackmaster Pro FD75A. You can get it from Amazon for $67.00 with free shipping in their “Frustration Free Packaging” or for $76.00 in standard packaging. Frustration free is the way to go. Here is the link
            http://www.amazon.com/dp/B0090WOCN0?psc=1

          • Natasha
            natashaskitchen
            March 14, 2014

            Thanks so much for sharing! It sounds like a good quality product if you’ve had yours that long!

          • BillR
            April 25, 2014

            Hi Natasha,
            I thought I answered, but I have had it for well over 10 years. I just got a bunch of mushrooms after Easter and I have built up my supply again. Usually after holiday’s, they show up on the markdown shelf at the supermarket. I got a bunch of the large white stuffing mushrooms and a bunch of large portobello’s as well.

            Bill

          • Natasha
            natashaskitchen
            April 25, 2014

            Nice!! Have you tried the marinated mushrooms recipe? That’s always a great way to use up mushrooms if you have tons of them πŸ™‚

  • Jennifer
    March 2, 2014

    Great recipe, turned out perfect πŸ™‚ I could eat this borscht for days and not get tired of it! Reply

    • Natasha
      natashaskitchen
      March 2, 2014

      That is so great to hear! I’m the same way. The other two that are like that for me are: Mom’s meatball soup (I have it posted), and Sorrel soup (a green borscht, also posted). Thanks for the great review! Reply

  • ina
    February 20, 2014

    hi! For the beets, what food processor are you talking about? I actually use a knife to cut into thicker strips.. i like my borstch kind of more chunky. the vegetables. Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      I use the grater attachment on my food processor which grates them pretty large still and leaves a nice texture. If you are cutting by hand, you should definitely consider using a mandolin to make it go faster and easier. πŸ™‚ Reply

  • Lucy
    February 11, 2014

    Can’t wait to try this recipe! How are your onions so perfectly diced?! Reply

  • Nick the Russian
    February 11, 2014

    No pampushkas??? Reply

    • Natasha
      natashaskitchen
      February 11, 2014

      I actually have a great pampushki recipe. Have you tried them? So good! Reply

  • Yulia
    February 10, 2014

    Yummm! Looks like I will be cooking some borscht this week. It is my most favorite soup of all! I could live off of that soup for over a week :o). Interesting twist to add tomatoes, I’ll have to try it. I usually add dill and mushrooms to mine. I think I’ll just go cook it now. Awesome recipe as always. Reply

    • Natasha
      natashaskitchen
      February 10, 2014

      My Mom adds mushrooms also. LOVE mushrooms in soup! Thanks Yulia πŸ˜‰ Reply

  • Alena
    February 10, 2014

    yep, this is exactly how i make my borch, except i like to do mine with baby back riblets and i pre-boil them before, so that way they fall off the bone, sooo delicisious!! i love it this way!! and i add lemon juice at the end instead of vinegar:) looks very good Natasha:) Reply

    • Natasha
      natashaskitchen
      February 10, 2014

      I like the lemon juice option too! Thanks Alena πŸ™‚ Reply

  • Sally Korneychuk
    February 10, 2014

    I always use a smoked pork hock or the ham bone from a ham roast. Once in a while I make a meatless but not very often….love borscht…..I think everyone has their own version. Mine seems to be different everytime cause I use what I have in the fridge. Will try this recipe, going to pin it…..thank you! Reply

    • Natasha
      natashaskitchen
      February 10, 2014

      The pork sounds wonderful and that smoky flavor… Yum!! Reply

  • Tatiana
    February 9, 2014

    The recipe is similar to mine πŸ™‚ i just use lemon juice instead of vinegar or freshly homemade sour borsh. And add a lill beans and sometimes some barley if there is no meat. I am planing to cook it this week πŸ™‚ Reply

    • Natasha
      natashaskitchen
      February 9, 2014

      Do you mean sauerkraut (like kiesla kapusta?) That actually sounds pretty good! Barley is a nice add-in too. Thanks for sharing! Reply

      • Libertarian
        June 2, 2015

        My Ukranian co-worker says he uses 1/3 fresh refrigerated sauerkraut (like the bagged kraut at Kroger), 2/3 fresh cabbage for his. I’ve yet to try it. Reply

        • Natasha
          natashaskitchen
          June 2, 2015

          I haven’t tried that but I think it would probably work fine and add a little extra zing to the soup. Reply

  • lily
    February 9, 2014

    Its so interesting how everyone has a different recipe for borsht. My mother, and I make it more red in color, rather than beet colored. I make a big batch of zazharka (the beet/carrot/onion/tomato mixture) ahead of time, and freeze it in ziploc bags for a few months, and or some in the fridge that lasts up to a week or so. Pull out when making the soup, and put enough to get the desired color and taste. We also add red or yellow bell peppers to the soup. Your recipe looks yummy too! Keep up the amazing work on your blog. And thanks for the food food processor tip, will try next time! Reply

    • Natasha
      natashaskitchen
      February 9, 2014

      Mmm the bell peppers are a great idea! I love how you freeze the zazharka! Brilliant! Yes, the food processor makes it so easy and your hands don’t turn bright red πŸ˜‰ Reply

  • February 9, 2014

    My son has been asking me for borsch all last week, but with a busy work schedule I wasn’t able to make any until Friday, but boy was he happy when I put a big bowl of borsch in front of him. Definitely a timeless recipe, and can be made so many different ways! Reply

    • Natasha
      natashaskitchen
      February 9, 2014

      That’s so sweet πŸ™‚ P.S. I love your blog. I love it when people leave links to their blogs. It’s awesome that you made a site with your sister Oksana. I just got so distracted too. I’m not following all of your social channels and pinned 4 of your recipes. Funnnnn!!! Reply

  • Olga
    February 8, 2014

    Great recipe! Can’t wait to try it, Our family loves borsch! I’ve never added vinegar though, so I’m wondering what taste difference it adds or is it used for something else? Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      It helps the beets to soften quicker. You could probably use lemon juice too (I’ve used it in my previous borscht recipes and it worked really well!) Reply

      • Oksana
        February 9, 2014

        This is basically my mom’s recipe for borscht too. I usually add lemon juice to mine, and it works just fine. Like others posted, I do add the beans from a can at the very end (since they don’t have to really cook). We love our borscht loaded, meaning that a spoon can stand alone once inserted ;-), my kids prefer more liquid though (less effort to eat I think, lol)
        Thanks for posting this recipe for others to enjoy. We try to make borscht at least every other week esp in winter time, and the bigger the pot, the better (it just tastes better as the days pass) Reply

        • Natasha
          natashaskitchen
          February 9, 2014

          I love a good hearty borscht too! We always make a large pot; I can’t help it πŸ˜‰ Reply

        • Natasha
          natashaskitchen
          February 9, 2014

          I love loaded borscht too! There’s nothing like a hearty borscht πŸ™‚ Although I also love a fair amount of juice also. I think you’re right about the less effort; my son is the same way! Reply

      • Sally Korneychuk
        February 10, 2014

        I often use pickle juice (kvas) instead of vinegar….. Reply

  • Iryna B.
    February 8, 2014

    Thank you for another version of Borsch! I am a big fan! Even my american daughter loves it better than any other soup I make. But…. I still love my borsch with beans, white butter beans. Mmmm…
    My grandma used to make us, grandkids, капустняк. I remember loving it even better than the real thing! Go figure those kids… πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      Mmmm I love beans too, they add great protein to the veggie version, but they also go great with a meat version πŸ™‚ Reply

  • Julia
    February 8, 2014

    This looks like my mom’s borscht as well. πŸ™‚ I should really make it some day, I miss it a lot. My husband is Polish, and their borscht is just completely different.. it’s 100% liquid and they drink it from a cup, so the Russian/Ukrainian version is weird to him! However, I may make it anyway!! How can you not like this? Impossible πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      I actually would love to try the drinkable version too. If you have a great recipe, do share! πŸ˜‰ is it like a creamy soup or is it more like a broth? Reply

      • Julia
        February 9, 2014

        Yes, it’s more broth-like.. almost like a darn red broth πŸ™‚ They have it on Christmas Eve traditionally. I’ve actually wanted the recipe for years but my mother-in-law only speaks Polish so it’s hard to get, haha! But I do need to get it πŸ™‚ Reply

        • Julia
          February 9, 2014

          Dark* sorry lol Reply

        • Natasha
          natashaskitchen
          February 9, 2014

          Keep me posted πŸ˜‰ Yeah the language barrier does make it really hard to keep recipes in the family. Reply

  • alana
    February 8, 2014

    Looks delish! Need to try asap!!!:) Is that homemade bread in the background? YUM YUM!!!:)) Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      That was actually a Costco loaf but homemade would have been even better! Reply

  • Lidiya L
    February 8, 2014

    Yummy!! I’ve always favored my moms borsch over anything else and this looks almost exactly like her recipe.. I can’t wait to try it!! Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      I hope you love it just as much as your Mamas πŸ™‚ Reply

  • Yana V
    February 8, 2014

    Mmm, we just ate all of ours but I want more! We usually add kidney beans as well, and the kids love them too. Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      I usually add them to the vegetarian borsch version for protein. We love them too πŸ™‚ Reply

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