After several requests for my borscht recipe, here it is. Ukrainian Borscht… everyone knows what it is and many people around the world have fallen in love with this iconic beet soup.
This post may contain affiliate links. Read my disclosure policy.
I love the deep ruby color of this borsch! It’s so healthy and nutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C, potassium, Vit B6), oftentimes cabbage is added (vit K, vit C, fiber, etc…). It feels so good serving this to my family.
Our Family’s Borscht Recipe (Beet Soup)
This is our family’s version of classic borsch and it’s one of the two soups my children absolutely love (Mom’s Meatball Soup being the second). Borscht is definitely on the regular rotation at our house!
This version keeps better because it is a meatless version but doesn’t lack in flavor because it uses good quality chicken broth.
Ingredients for Classic Ukrainian Borsch:
It’s best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Start by peeling, grating, chopping, slicing and dicing all of the vegetables for borscht.
Once your potatoes are peeled and sliced, transfer them to a bowl of cold water to keep them from discoloring until ready for use.
Note on Using Cabbage:
We used to add cabbage but our children prefer it without so for years now we’ve been making it just like this without cabbage. If you prefer cabbage, add 1/4 to 1/2 small head of cabbage, thinly shredded, adding it when the potatoes are halfway cooked.
How to Peel and Cut Beets:
- Use gloves when handling beets or your fingertips will stain red for a couple of days.
- To peel beets, use a simple potato peeler like this one.
- You can slice the beets into matchsticks but it is way way easier to grate and children don’t mind the texture of grated beets. We love our food processor for this task as it grates more coarsely than on a hand grater so the beets still have some texture. It also keeps the counter and your hands clean (beat juice can be a pain to get out of clothing and porous surfaces).
How to Remove Beet Stains:
When you eat borscht often, you learn quickly to pace a napkin in your lap and bibs on children. If you do get beet juice on your clothes, address the stain right away.
- Use a paper-towel to blot off any excess juice.
- Run cold water over the opposite/under side of the fabric to push the stain out.
- If the stain persists, apply a stain removing agent (I have found that dish soap works well in a pinch) and launder clothing as usual.
Watch Natasha Make Classic Borscht:
If you enjoy our videos, please and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our
Classic Borscht Recipe (Beet Soup)
Ingredients
For Borscht:
- 3 medium beets, peeled and grated
- 4 Tbsp olive oil, divided
- 8 cups chicken broth , + 2 cups water
- 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
- 2 carrots, peeled and thinly sliced
For Zazharka (Mirepoix):
- 2 celery ribs, trimmed and finely chopped
- 1 small red bell pepper, finely chopped, optional
- 1 medium onion, finely chopped
- 4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings:
- 1 can white cannelini beans with their juice
- 2 bay leaves
- 2-3 Tbsp white vinegar, or to taste
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1 large garlic clove, pressed
- 3 Tbsp chopped dill
Instructions
- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
- Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
- When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
So, which camp are you in? Do you love that dollop of sour cream at the end or the flavor that real mayo adds to borscht?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Delicious! Used up a lot of garden veggies and had forgotten how much I like borscht!
I would like to use beef broth. Will this work? Possibl a comb
I imagine that will be fine just maybe adjust it if needed since it’s saltier that chicken broth.
Delicious soup, made it for a Church lunch, everyone loved it! To avoid tears while cutting onions, I use a vegetable chopper and was tear-free! Thank goodness for those choppers!
Made this with a mix of beets – red, candy cane and golden, as well as some chopped cabbage. It is an absolutely delicious soup, and is definitely a “keeper” recipe – thank you!
My new favorite soup! I’ve never had borscht but was craving red beets
I love how easy it was to come together and the taste is amazing!! Thank you!
I have been making this recipe for years, and it is my absolute favourite! I have modified it over the years for my family’s preference, and I omit the celery, red pepper, and beans (I swear the recipe is still amazing). But I add about three times the beets, garlic, potatoes, and an entire bunch of fresh dill. I am vegetarian so I sub the chicken broth for Knorr vegetable bouillon cubes and love the flavour. Thank you, Natasha, for a wonderful recipe that I will continue to make each year.
You are so very welcome, Lola! Thank you for sharing that with us.
Can you put hot soup into hot jars and seal without using a hot water bath?
Hi Donna, I have not tried canning. One of my readers canned it and stored it in the refrigerator for a month. Maybe someone else has more experience with canning borsch? Borscht freezes very well though if you wanted to try that. I would leave out the garnish (sour cream or mayo) until serving.
Hi
Can you freeze the borscht? It’s delicious but it is a large batch.
Hi Karin, yes, this freezes well.I’m so glad you loved it.
“This version keeps better because it is a meatless version but doesn’t lack in flavor because it uses good quality chicken broth.” Unfortunately that means it is *not* meatless for those of us who only eat meatless… All is not lost, however! I have been a vegetarian and home cook for over 20 years and I’ve found that the “No-Chicken” Broth from Imagine Foods (I swear I am not getting paid for this) is a great substitute. I’m sure there are recipes only to make your own veg. chicken broth but if you’re pressed for time like so many of us are, you will have a delicious, satisfying, and truly meat-free borscht with that product.
Making homemade soups is one of my favorite things to do. This recipe is absolutely delicious! My biggest problem was peeling the beets. They kept jumping out of my hands (which made me laugh)! Thank you Natasha!