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Classic Borscht Recipe (VIDEO)

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.

Red Borscht Recipe with Dollop of sour cream and dill

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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.

Classic Borsch served with sour cream

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.

Ingredients for Beet Soup Borscht including beets, carrots, potatoes, chicken broth, beans

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.

  1. Use a paper-towel to blot off any excess juice.
  2. Run cold water over the opposite/under side of the fabric to push the stain out.
  3. 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.

How to Make Borscht

Watch Natasha Make Classic Borscht:


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Classic Borscht Recipe (Beet Soup)

4.86 from 228 votes
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$16
Keyword: Borsch, Borscht
Cuisine: Russian, Ukrainian
Course: Main Course, Soup
Servings: 10

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

  1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).

  2. 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. 

  3. 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.

  4. 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.

  5. 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?

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Adrienne
    April 13, 2021

    Just made this and it was great! I don’t know if it just needs time in the fridge but I added a lot more vinegar to my soup bowl because it needed a bit more “tang”. It is the prettiest soup I have ever made and it is delicious!

    Reply

    • Natashas Kitchen
      April 14, 2021

      I’m so happy you enjoyed this recipe, Adrienne! Thank you so much for sharing that with me.

      Reply

  • Ruth
    April 9, 2021

    Love your recipes and enjoy your videos. Thank you Natasha!

    Reply

    • Natashas Kitchen
      April 9, 2021

      You’re welcome! I’m so happy you enjoyed that.

      Reply

  • Manny B
    April 8, 2021

    I’ve been looking for an old country recipe for “kapusta” . I recall my mother- in law making it using sauerkraut with the cabbage. She’s no longer with us and her recipe is gone. We need your help.

    Reply

    • Natashas Kitchen
      April 8, 2021

      Hi Manny, you can found our “kapusta”/ sauerkraut recipes HERE.

      Reply

  • BARBARA KENNEDY
    April 8, 2021

    DON’T CUT THE ROOT END OFF, AND YOU WON’T CRY,

    Reply

    • Natashas Kitchen
      April 8, 2021

      Thank you for sharing that tip with us, Barbara!

      Reply

  • Diana G
    April 6, 2021

    Hi Natasha! I’m trying make this recipe for my hubby tonight but I doubting about quantity of ingredients, in your video says so different quantities than your writing recipe. Which one should I follow. Thanks!

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Hi Diana, I always recommend following the written recipe as that can be updated whereas the video cannot be edited anymore. We sometimes update the recipe so it’s best to follow that.

      Reply

  • Xenia
    April 4, 2021

    Thanks!! It was a very good “start”. I will work on perfecting it. It looks just like the soup from Beauty and the Beast. We loved it.

    Reply

    • Natasha's Kitchen
      April 4, 2021

      I’m happy that you liked it! Thanks for sharing.

      Reply

  • Sandi
    April 1, 2021

    Just pulled up quite a few beets out of the garden and wanted to try Borscht. I will use your recipe. I had no idea that this soup had so many other veggies and beans. Thank you for sharing

    Reply

    • Natasha's Kitchen
      April 1, 2021

      You’re welcome, Sandi. I hope this becomes your new favorite!

      Reply

  • Alicia
    March 26, 2021

    I wanted to love this but it was just ok. Kinda flavorless so I added other things to salvage it and basically turned it into a vegetable soup with vegan sausages.

    Reply

    • Natasha
      March 26, 2021

      Hi Alicia, I don’t know if this was the case for you, but I highly recommend using fresh beets and all of the ingredients listed without substitutions the first time.

      Reply

  • Melodie
    March 12, 2021

    For the beet soup could I use beef bone broth?

    Reply

    • Natasha
      March 12, 2021

      Hi Melodie, I have done that before and it is tasty, although it does make the borscht a little more of a brick or brownish color versus the vibrant red.

      Reply

  • Barbara T.
    March 10, 2021

    So tasty! And just the right balance of sweet, sour, and dill. I love the idea of using ketchup to add a bit to tomato flavor and some sweetness. Just like my mom used to make! Dyakuyu!

    Reply

    • Natashas Kitchen
      March 10, 2021

      You’re welcome, Barbara! I’m so happy you enjoyed that!

      Reply

  • Dale J
    March 6, 2021

    Наташа. Can tomato paste be used instead of catsup. I’m not a catsup fan.

    Reply

    • Natashas Kitchen
      March 6, 2021

      Hi Dale, I would use tomato paste or half a can of (14 oz) stewed tomatoes. Let me know what you end up doing.

      Reply

  • Iryna Shybysta
    February 24, 2021

    Hello, can this be made in a pressure cooker? Thanks!

    Reply

    • Natashas Kitchen
      February 24, 2021

      Hi Iryna, I haven’t tried this in an instant pot or pressure cooker, but now I sure want to experiment!! If I come up with something awesome, I will be sure to share it.

      Reply

  • Pam
    February 21, 2021

    It may seem silly, but it works, I wear swimming goggles when I cut onions.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Yeah, did that too! Yes, it works.

      Reply

    • Judy
      March 4, 2021

      Not so silly. I wear ski goggles.

      Reply

  • Vlad Chernyshevsky
    February 16, 2021

    If I could give it 6 stars I would. I was driving to my ex wife Katya’s house in order to see the kids again. I brought leftovers of this recipe and my ex wife and kids loved it. We recently got remarried, and I accredit this great success in part to this wonderful Borscht recipe. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Wow, that is so awesome! Thank you for your perfect review, Vlad. I am so happy to read your comments and congratulations!

      Reply

  • Kevin Shifely
    February 14, 2021

    This sounds amazing and I’m going to try it. Would canned beets work or must I prepare fresh beets for it to be at all good?

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Hi Kevin, I honestly haven’t tried, so I can’t say for sure. I think it would be worth experimenting with! Please share with us how it goes if you try that.

      Reply

  • TIM KIMBALL
    February 13, 2021

    offer sauerkraut to add to the bowls of those, like me, who love red borscht that way [white borscht too!]. hard boiled egg too.

    Reply

    • Natashas Kitchen
      February 13, 2021

      Thank you for sharing that with me.

      Reply

  • George Green
    February 9, 2021

    Loved this recipe, However sometime in the distant past I have had bourcht and it always contained meat usually beef, so I replaced the chicken broth with beef broth and added a cup of stew meat. Other wise used all the ingredients in your recipe. It was wonderful.

    Reply

    • Natasha's Kitchen
      February 10, 2021

      Sounds good too! Thanks for sharing your good feedback with us, George.

      Reply

  • Jen
    February 7, 2021

    This recipe is amazing!! Everyone loved it, even the picky ones. Never had borscht before making it but this is a money winning dish. Took a picture of it the soup is so beautiful.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Hi Jen, I’m really happy to hear that. Thank you for sharing that with us!

      Reply

  • jean
    February 2, 2021

    We love this recipe……as we are vegetarians, we used vegie broth, and mixed beans as we didn’t have canellini beans in our pantry. And definitely better with a big dollop of sour cream. In this winter of Covid it seems that we need comfort food for our mental health, and this borscht works for us……..good with easypeasy baking powder biscuits fresh out of the oven!! Thank you for posting this recipe!

    Reply

    • Natasha's Kitchen
      February 2, 2021

      Hello Jean, nice to read your comments and feedback. Thank you so much for sharing that with us!

      Reply

  • Ruth
    January 29, 2021

    I was given a big container of cooked sliced beets, and was inspired to make borscht! I had never made it, yet I had eaten it and I really enjoy borscht (and I love beets). This recipe was fabulous! I did adjust it slightly, simply to make use of ingredients that I had on hand. I replaced 8 cups of broth with 3 cups of ham broth plus 5 cups of homegrown frozen diced tomatoes (mainly juice). And I skipped the beans, simply because I didn’t have any white beans in the cupboard. This soup is wonderful – so healthy and tasty and a gorgeous color. My husband and teenage kids had never eaten borscht and they liked it a lot! I will make it again. Thank you.

    Reply

    • Ruth
      January 29, 2021

      PS: We didn’t use mayo or sour cream … we just ate the soup without the dollop, and it was great!

      Reply

      • Natashas Kitchen
        January 30, 2021

        I’m so glad you enjoyed it!

        Reply

    • Natashas Kitchen
      January 30, 2021

      Thank you so much for sharing that with me, Ruth! I’m happy you all enjoyed this recipe!

      Reply

  • Kathy
    January 27, 2021

    Thank you so much for this recipe! I love it and so do my friends, who I supply with ball jars filled with this heavenly soup. I make it with chicken stock (rather than broth). I add a little bit extra beet, carrot and celery and then use an immersion blender to smooth some (but not all) of the chunks of vegetables. I think the blending makes it even more savory. So wonderfully beautiful and delicious!

    Reply

    • Natashas Kitchen
      January 27, 2021

      I’m happy you enjoeyd that!

      Reply

  • Sandy Ragsdale
    January 23, 2021

    Was wondering if a person could use golden beets instead of red ones?

    Reply

    • Natashas Kitchen
      January 23, 2021

      Hi Sandy, I honestly haven’t tried, so I can’t say for sure. I think it would be worth experimenting with. I hear golden beets are sweeter in flavor than reds. You would have a much different looking soup without that classic red coloring from red beets, but I just haven’t tested it as far as flavor goes.

      Reply

  • Dezirae Hart
    January 22, 2021

    Hi i was just telling you Natasha that I am a sour cream person and i hate mayo

    Reply

    • Natashas Kitchen
      January 22, 2021

      Thank you for sharing that with me!

      Reply

  • Joan Allison
    January 20, 2021

    I followed the recipe exactly.
    Taste test was good But I always thought borscht was smooth…

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Thanks for your feedback, Joan!

      Reply

  • Brett
    January 19, 2021

    Hey there! Actually went to a play in London put on by some folks from Ukraine where they served borscht and have been meaning to try cooking it myself ever since, can’t wait to try! Since I’m vegan, do you think veggie broth would work instead of the chicken?

    Reply

    • Natashas Kitchen
      January 20, 2021

      Hi Brett, that will impact the classic flavor a bit, but I bet that could work. If you experiment, I would love to know how you like that.

      Reply

      • Bruna
        January 21, 2021

        I just made it with vegetable Better Than Bouillon – I am a vegan Brazilian feeding my Russian BFF in 2 days. I will let you know what she says.
        “want tomorrow Borscht, come tomorrow.”

        Reply

        • Natashas Kitchen
          January 21, 2021

          I hope you both enjoy this recipe, Bruna!

          Reply

    • Allyson Gagne
      April 6, 2021

      If you never tried Better Than Bouillion No Chicken Base it’s a game changer – cannot recommend it enough!

      Reply

  • Herbert
    January 17, 2021

    Hello, is it 4 cups of broth or 8? The video says 4 but the recipe says 8. Thanks!

    Reply

    • Herbert
      January 17, 2021

      Also it says 2 cups of water in the recipe but the video says 6 cups

      Reply

      • Natasha
        January 17, 2021

        Hi Herbert, sorry for the confusion. We updated the recipe to add more broth and less water for richer flavor.

        Reply

    • Natasha's Kitchen
      January 18, 2021

      Hello Herbert, we changed it to 8 cups chicken broth for a richer flavor. 8 cups are correct.

      Reply

  • Tara
    January 17, 2021

    I’ve made this recipe twice now and it’s divine. I don’t alter a single thing! My husband absolutely loves it and he can be pretty picky.

    Team sour cream all the way!

    Reply

    • Natashas Kitchen
      January 18, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Diane Karwatsky
    January 16, 2021

    Best borscht recipe ever. I make it all the time. My two year old twin grandsons love it.

    Reply

  • Mike Leave
    January 16, 2021

    Really delicious and quite easy to sub stuff in or out, great recipe thanks very much!

    Reply

    • Natashas Kitchen
      January 16, 2021

      You’re welcome, Mike! I’m glad you enjoyed that!

      Reply

  • Dasha
    January 15, 2021

    This looks really good! I spent a great deal of time in Ukraine and they always had Pompushki with the borscht. Do you have a recipe for Pompushki? Thank you! I’m going to make this for a friend who traveled with me to Ukraine for many years.

    Reply

  • Ted
    January 11, 2021

    Hi Natasha, what I do with onion is as soon as I peel the skin off I put the onion under clod running water for a few minutes . I find this takes the strong acid out and i am able to chop my onions without crying . This works 99% of the time for me ,but i still find that one onion that likes to make me cry. Hope you try my method.

    Reply

    • Natashas Kitchen
      January 11, 2021

      Thank you so much for sharing that with me, Ted!

      Reply

  • Joanne Sawchuk
    January 10, 2021

    As a Ukrainian I have used ski goggles to peel and chop my onions. Doing this task outside works well too, as does putting onions in the fridge.

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Nice, thanks for sharing that with us!

      Reply

  • Cathy
    January 10, 2021

    My mother who is Russian would make Borscht for us. Its a traditional soup and I make it for my family! We all love it.

    Reply

    • Natasha's Kitchen
      January 10, 2021

      So good to know that, Cathy! Do you use the same recipe?

      Reply

  • Katharina
    January 9, 2021

    None of your recipes have ever failed me! I’ve made this one multiple times already and it always turns out perfect and delicious!

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it, Katharina! Thank you for the wonderful review!

      Reply

  • Colleen
    January 8, 2021

    Cutting onion tip…not attractive but goggles work like a charm

    Reply

  • Trish Hennessy
    January 8, 2021

    Hello! Try a Vidalia Chop Wizard on those onions. They’re great! Be sure to follow the directions and place the onions in the correct way. These gadgets are available on Amazon. I love mine! Incidentally, if you freeze your cloves of garlic, there is no need to squeeze so hard. Just toss them into soups, stews, etc. As soon as they thaw, squash them with a fork, the back of a spoon or even put them into the garlic press. Much easier!

    Reply

  • Karen
    January 7, 2021

    For people wondering, I looked it up-source said 3 medium beets weighs about a pound. No rating yet as I am still cooking it!

    Reply

    • Natasha's Kitchen
      January 7, 2021

      Sounds good. Please let us know how it goes, Karen.

      Reply

  • Mimi Miller
    January 7, 2021

    I love love love this soup! Making it right now and added cabbage as I read in the notes! I can’t wait to eat!

    Reply

    • Natasha's Kitchen
      January 7, 2021

      Sounds awesome! Enjoy and I hope this becomes your new favorite.

      Reply

  • Sally Dempsey
    January 7, 2021

    What do you do with your beet greens?

    Reply

    • Natashas Kitchen
      January 7, 2021

      Hi Sally, I didn’t use the greens in this recipe, but you can use beat greens. Add them like I did the kale in our superfood borscht recipe. Beet greens are a great idea!

      Reply

  • Janna Tucker
    January 6, 2021

    Natasha, I have made this soup a dozen times and have yet to find another this good. Making it again as we speak, I have previously omitted the beans but am going to try with them today! Thank you for the best Borscht recipe ever! Even better than restaurants!

    Reply

    • Natashas Kitchen
      January 6, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Mary Williams
    January 3, 2021

    A wooden toothpick or wooden match stem in the mouth when cutting onions helps with tearing.

    Reply

  • Terri Abernethy
    January 2, 2021

    Hi Natasha,
    Love the recipes that you post. My grandmother was from Brest and her version of borscht included beef short ribs( or stewing beef if you can’t find them), beets, beet tops, green string beans, celery, carrots, onions, parsley, garlic, pickling spices and beef stock/water. This is such a great soup for those cold winter days. Just another version without the potatoes. Of course you had to have rye bread and sour cream to go with it.

    Reply

    • Natashas Kitchen
      January 2, 2021

      Thank you so much for sharing that with me, Terri! I have heard of this being made with short ribs. I imagine that it is so delicious! Thank you so much for sharing that with us. I hope you enjoy our version!

      Reply

  • Amy Pishner
    December 31, 2020

    My husband and I went to Alyonka Russian Cuisine last night for dinner, and I tried Borscht for the first time. It was AMAZING! We found your recipe online and we’re making it as we speak! Thanks for a great recipe! From one Idahoan to another! We’re here in Eagle, Idaho, too! Side note: the restaurant was GREAT! We loved it! Definitely going back.

    Reply

    • Natasha's Kitchen
      January 1, 2021

      Hi Amy, now you can make your favorite recipe anytime at home. I hope this becomes your favorite!

      Reply

      • Jim Flynn
        January 23, 2021

        Hi Natasha, I found this soup a bit on the sweet side for my taste, but my friends are wanting me to make more for them, happy to oblige. A very easy recipe to follow, thanks again for another great recipe.
        Regards Jim

        Reply

        • Natashas Kitchen
          January 23, 2021

          You’re welcome! I’m so happy you enjoyed it, Jim!

          Reply

  • Sean Doyle
    December 26, 2020

    Brilliant! We just made this for our Ukranian/Russian themed Christmas lunch and it was fantastic. Great flavour and colour. We are still enjoying it reheated post-Christmas. Thank you so much, Natasha from Ipswich, Australia.

    Reply

    • Natashas Kitchen
      December 26, 2020

      You’re welcome! I’m so happy you enjoyed it, Sean!

      Reply

  • Natali
    December 26, 2020

    Microwave the onion for 20-30sec, depending on the size 😉

    Reply

  • Corinne
    December 25, 2020

    OMG, this borscht was absolutely DELICIOUS!!! Such great flavour and so easy to make! Thanks so much, Natasha. I grew up eating borscht and this one is exactly like my Mom made. I will use this recipe from now on. Merry Christmas to you and your family! 🎄

    Reply

    • Corinne
      December 25, 2020

      I forgot to give it 5 stars! It should get 10 though, lol.

      Reply

      • Natasha's Kitchen
        December 26, 2020

        Thank you, that is awesome!

        Reply

    • Natasha's Kitchen
      December 26, 2020

      You are the sweetest! Thank you for your awesome review, Corinne. We appreciate it and Merry Christmas too!

      Reply

  • SAV
    December 22, 2020

    Great quick soup – we replaced water/broth without beetroot juice but otherwise did it as in the recipe. It’s tasty!

    Reply

    • Natashas Kitchen
      December 22, 2020

      I’m so glad you enjoyed it!

      Reply

  • Danny Neal
    December 19, 2020

    Ok just made this tonight and well omg!!!! So good, i used your recipe with a couple of twists. It was clean out the fridge night so i went all kinds of veggies and the left over baked ham. It made a huge pot (1.5 gal) and four of us all but emptied the pot. Barley enough left for me tomorrow.

    Reply

    • Natashas Kitchen
      December 19, 2020

      That’s so great! Don’t you love how versatile this recipe is! I’m happy you enjoyed that!

      Reply

  • Christina
    December 19, 2020

    I have made this recipe a few times now and it’s SO GOOD!

    Thank you so much Natasha for sharing this!!! What a gift!

    I have tried it using both tomato paste and ketchup. Using ketchup adds a hint of sweetness where tomato paste keeps it very savory and earthy. Both are fantastic honestly, just depends what you are in the mood for.

    I do only minor modifications to this recipe based on my taste preference for bold flavor…
    1)I use cubed instead of shredded beats, this dramatically increases the cooking time but this is how I’m used to Borsht
    2)Triple the garlic
    3) Add the Bay leaves sooner
    4) Triple the dill

    The giant sour cream dollop is a must.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Thank you for sharing this with me, Christina!

      Reply

  • Ron
    December 15, 2020

    OK, I did the prep according to the written recipe, then played the video as I began to cook.

    First, if those beets in the video cannot be MEDIUM sized as the recipe calls for. I started with three that were about the size of a racket ball, and added two more. I think the yield might have been five cups. Can you revise this recipe to indicate the cups of shredded beets since medium is pretty inexact after watching the video.

    Next. The written recipe calls for 8 cups of chicken broth, 2 cups water. Your video says 4 cups of chicken broth and 6 cups of water. Which is it?

    I used 4 cups chicken broth, 2 cups of vegetable broth and 2 cups water.

    Otherwise a good recipe. I was a bit weary about vinegar but it was good.

    Next time…more beets, more salt, a wee bit more vinegar

    Reply

    • Natasha
      December 16, 2020

      Hi Ron, we changed it to 8 cups chicken broth for a richer flavor. 8 cups are correct. A racket ball size would be more like a small beat. I didn’t measure them that way so I can’t say exactly how much of grated beats there were. I will try to keep that in mind next time. I’m so glad you enjoyed the recipe!

      Reply

  • Ron
    December 15, 2020

    To prevent tearing when cutting an onion, put a piece of bread in your mouth. Don’t chew, just let sit in your mouth

    Reply

    • Natasha's Kitchen
      December 15, 2020

      Thanks for the tip, Ron!

      Reply

    • Chili Robinson
      December 21, 2020

      To prevent tearing, work under the hood of the stove, blow the aromatic oils up to the ceiling.
      If you are preparing lots of onions eg for a party, putting a fan on the counter might be the worth the effort.

      Reply

  • Roswitha Dammann
    December 14, 2020

    Hi Natasha, I spent two weeks in the Ukraine a few years back and got acquainted with Borscht, it was so delicious. I am getting ready to fix it and will add the cabbage, can I or should I use red or white cabbage. I would like to use red to more match the color of Borscht.

    Reply

    • Natashas Kitchen
      December 14, 2020

      I hope you love this recipe, Roswitha! We have another recipe with cabbage in it. We used a small green cabbage for this recipe.

      Reply

    • Sharon
      December 22, 2020

      I am third-generation Canadian ofUkrainian heritage! I’ve just made a HUGE pot of borscht to have with our Christmas dinner and to put in the freezer. When I’m rushed I actually use shredded coleslaw mix (don’t judge me lol); it doesn’t matter if you use red or white cabbage, as it all turns red anyway! Also I use an immersion blender to thicken it up a bit (not to blend it smooth). We really love borscht and I probably don’t make it often enough.

      Reply

      • Natashas Kitchen
        December 22, 2020

        Thank you so much for sharing that with me, Sharon! I’m so glad you enjoyed this recipe!

        Reply

  • Valentina
    December 8, 2020

    Making this today! And I’m definitely more of a team sour cream (smetana), or just plain! Have never used chicken broth, usually just tomato juice.

    Reply

    • Natashas Kitchen
      December 8, 2020

      I hope you love this recipe!

      Reply

      • Jessica Gibson
        December 11, 2020

        love this recipe

        Reply

        • Natashas Kitchen
          December 11, 2020

          I’m so glad you enjoyed it!

          Reply

  • Andrea McDonald
    December 7, 2020

    Love this borscht soup. All your recipes are great. I wear contact lenses and have no problem cutting onions.

    Reply

    • Natasha's Kitchen
      December 8, 2020

      Oh, that’s good! I’m glad you enjoyed this recipe, Andrea.

      Reply

  • Ron
    December 4, 2020

    Ooops, another question.

    Can I substitute vegetable broth for the chick broth? And if I do, is the Zazharka still needed?

    Reply

    • Natasha
      December 4, 2020

      Hi Ron, a vegetable broth would work well, but I would keep everything else the same.

      Reply

  • Ron
    December 4, 2020

    Question, the dill should be fresh or dried??

    Reply

    • Natasha
      December 4, 2020

      Hi Ron, we always use either fresh or frozen which have the best flavor. If using dried, you would need less.

      Reply

  • J
    December 3, 2020

    Amazing recipe!! I wish I could add photos because it is gorgeous and delicious.

    I added 1/2 shredded cabbage to mine and pretty much all the additional things. BUT forgot celery. A reason to make it again! Lol

    Reply

    • Natashas Kitchen
      December 3, 2020

      Thank you for sharing your wonderful review, J! I hope you love it even more with celery!

      Reply

  • Jess
    December 3, 2020

    Hi there, just wondering if the soup would be ok to freeze?

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Jess, yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

      • Jess
        December 3, 2020

        Ok thank you so much!

        Reply

  • veggieborscht
    December 1, 2020

    This isn’t “meatless” if it uses chicken stock.

    Reply

    • Anna
      December 6, 2020

      It is meatless…it’s just not vegetarian

      Reply

  • Rita
    November 28, 2020

    Made it tonight. Very good but next time I’ll start it a little earlier in the day to have it for dinner.
    Hint when cutting an onion.
    Breath with your mouth instead.

    Reply

  • Alix Morris
    November 21, 2020

    This is my first time ever cooking with beets! I was wondering, if I used beef broth do you think this will still be good?

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Alix, I imagine that will still work! If you experiment please let me know how you like that!

      Reply

  • Alix Morris
    November 21, 2020

    Hi! This is my first time ever making this or even cooking with beets! I am making this for my boyfriend who lived in Russia for sixth months. His girlfriend at the time made it for him and he LOVED it so i decided to try! I was wondering, I used beef broth, do you think this will still be good?

    Love your blog and recipes btw!!

    Reply

    • Natasha
      November 22, 2020

      Hi Alix, the color will be a little different with beef broth but it will be very tasty.

      Reply

  • Angela Butera
    November 11, 2020

    Wow I love this! The vinegar and dill are great in here! I have a recipe from a Polish friend for a beet soup that uses the beet stems, leaves and lots of lemon, and I’m excited to now have this version! I’m going to try the sauerkraut and meatball soups next!

    Reply

    • Natashas Kitchen
      November 11, 2020

      That’s awesome Angela! I’m so glad you enjoyed this recipe!

      Reply

  • Christa Greuter
    November 9, 2020

    Oh, one more thing. I would like to make a bunch of this up, and can it in the winter. That way it would be so handy to have whenever we get a craving for it!

    Reply

    • Natasha
      November 9, 2020

      Hi Christa, my mom does that where she cans and preserves it for winter. I haven’t it myself though so I don’t have that recipe to share yet.

      Reply

  • Christa Greuter
    November 9, 2020

    I had this in the Ukraine, and I have wanted to make it ever sense having it there. I made it, and loved it. But my husband had a fit about it—this is not normal because he is really picky, and doesn’t often even like 5 star dishes!!! He was even telling people about this dish. So I am making it again today. This is one way I can get my husband to eat carrots too. Thank you so much!!!

    Reply

    • Natashas Kitchen
      November 9, 2020

      That’s so great Christa! I’m so glad you enjoyed this recipe!

      Reply

  • Shannon Marino
    November 7, 2020

    I made this for my husband, who has had puréed borscht many times but never had it chunky like your recipe… delicious! He says it’s the best he’s ever had 🙂 Thanks so much for sharing your delicious recipe!

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Aaw that is so sweet of him, thanks to you both for trying out my recipes!

      Reply

  • Kos
    November 2, 2020

    With all respect – it’s not the Borscht… It’s some sort of weird variation or interpretation of the Borscht.. but defiantly not Classic Borscht, no way I can agree with this

    Reply

    • Natasha's Kitchen
      November 3, 2020

      Totally understand your feedback but this is our version and this is how we like it.

      Reply

  • Anna Ashkinazi
    November 2, 2020

    My mom used to make the best borscht but unfortunately as a kid I was never interested in watching her make it. She used to put meat in it. How would I change up this recipe to include red meat?

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Anna, we have a Borscht recipe with meat HERE.

      Reply

  • Moshe
    November 1, 2020

    This was really good! My whole family loved it.
    It was my first time making borsht (or even tasting it for that matter) and I had preconceived notions that it would be gross. But this was delicious! Thanks!

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Yay, so happy that you enjoyed this recipe! Thank you for your wonderful review.

      Reply

  • Clifford
    October 31, 2020

    This version of borscht is absolutely delicious! Thank you for sharing!

    Reply

    • Natashas Kitchen
      October 31, 2020

      You’re welcome! I’m happy you enjoyed this recipe!

      Reply

  • AG
    October 31, 2020

    When we were in Lithuania we were served borscht with mashed potatoes rather than sour cream or mayo. Have you heard of that?

    Reply

    • Natashas Kitchen
      October 31, 2020

      That’s interesting! I have not heard of that served with! How did you like it with mashed?

      Reply

  • Niko
    October 26, 2020

    I loved this recipe! It was so tasty. The vinegar and dill make for great flavor. I made this for my girlfriend and my roommates and everyone loved it. Thank you!

    Reply

    • Natashas Kitchen
      October 26, 2020

      I’m so happy to hear that Niko! Thank you for sharing that awesome review with me!

      Reply

  • Margaret Pobedinsky
    October 24, 2020

    Mayo?? Never! Sour cream only. My Ukranian grandmother made borscht for us all the time, and it was also homemade stock. There was never mayonnaise involved (yuck). That being said, thank you for your video and it looks good.

    Reply

    • Natashas Kitchen
      October 24, 2020

      Thank you, Margaret, it is preference-based! I hope you try our borscht recipe and try it soon.

      Reply

    • sammb
      November 6, 2020

      I no longer buy sour cream, havent for years, but I usually have plain greek yogurt, I just had the archived traditional version of this recipe with the yogurt and it was delicious!

      Reply

  • Bruce B.
    October 21, 2020

    This is a wonderful recipe, perfect for the Seattle rainy season. In the event that we might want to freeze part of it, I grated the potato (since potato chunks don’t freeze well.) The beans are a great addition. Thanks, Natasha!

    Reply

    • Natashas Kitchen
      October 21, 2020

      Great idea! Thank you for sharing that with me!

      Reply

  • Theresa
    October 20, 2020

    You mentioned wanting a tip for tear-free onion cutting. Keep your onions in the refrigerator. It works for me.

    Reply

    • Natashas Kitchen
      October 20, 2020

      Thank you for that great tip Theresa!

      Reply

  • Angela Dodge
    October 19, 2020

    I love love Russian food. I was an exchange student in Russia 10 years ago and could not get enough of the food! Hot borscht was my favorite. This took me back and it was so simple to make! My hubby loved it!!!

    Reply

    • Natashas Kitchen
      October 19, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Chandana
    October 14, 2020

    Hello
    Am from India , made it for the first time . With vegetable broth . And it was fantastic. The taste was further elevated by the dollop of sour cream .
    First tym tasting a Russian/Ukrainian dish and its a 5 star ⭐️ ⭐️ ⭐️⭐️⭐️
    Thank u

    Reply

    • Natasha's Kitchen
      October 14, 2020

      Awesome! Thanks for your perfect feedback, so glad you loved this recipe.

      Reply

      • Tina
        October 19, 2020

        best way to remove beets stains is make a paste using baking soda and a small amount of water

        Reply

  • Shannon
    October 10, 2020

    Hi Natasha, I’m looking forward to making your borscht! Two questions: would dried dill work? I use it in soups often and never have a problem. Also, why is the mire poix sautéed separately? I am tempted to sautée everything with the beets in the beginning, to save work and an extra dirty pan! Normally I would go ahead and not ask, but you seem so thorough in your recipe and comments that I thought I’d ask. Thank you so much!!

    Reply

    • Natashas Kitchen
      October 10, 2020

      Hi Shannon, dried dill should work great! I haven’t tried sauteeing it all in the beginning but that may work. If you experiment I would love to know how you like that!

      Reply

  • Linda
    October 7, 2020

    Hello! I am making this as I type … making ahead for Saturday to celebrate Canadian Thanksgiving … how long can the Borscht keep in the fridge and can the leftovers (if any) be frozen!

    Reply

    • Natashas Kitchen
      October 7, 2020

      Hi Linda, this will keep well in a jar/bowl refrigerated up to 5 days. It should only be stored in the refrigerator though and not at room temperature.

      Reply

  • Francie
    October 5, 2020

    OK, so I cut my ginormous beet in two. After peeling and trimming, half was 1 pound. Grated it was nearly 4 C. I then made the recipe as is except for only using 4 cups of water instead of 6. It could have used a bit more beet…I’d say 1.25-1.5 pounds or a generous 4 Cups grated if you need to measure another way because your beet is a mutant! Very good…thank you.

    Reply

    • Natashas Kitchen
      October 5, 2020

      I’m so happy you enjoyed that Francie!

      Reply

  • Francie
    October 3, 2020

    I have one one really enormous beet. It’s probably more than three medium beets. Can you tell me in weight how much beet you use in this recipe?

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Francie, I wish I had measured it that way! I recommend taking a look at the images in our recipe post, there you can see the size for reference compared to a can. I hope this is helpful!

      Reply

  • Dina
    October 1, 2020

    Great recipe. Is there a way to modify this for a slow cooker or instant pot?

    Reply

    • Natashas Kitchen
      October 1, 2020

      Hi Dina, I haven’t tried this in an instant pot but now I sure want to experiment!! If I come up with something awesome, I will be sure to share it.

      Reply

  • Jenn
    September 27, 2020

    Made this last night for the first time and it was delicious. I followed the recipe exactly. If you are making this, be sure to include the vinegar and ketchup – I see how it completely transformed the flavour (in a good way!). I made this for a vegetarian friend so we used vegetable stock. I will make again this week and try adding some bacon and. using chicken stock. Served with home made rosemary bread it was to die for. Really happy to have found this recipe – I will be using it regularly to get more beets into my diet.

    Reply

    • Natasha's Kitchen
      September 27, 2020

      Hello, Jen. Thanks for trying out this recipe, I am glad you loved it!

      Reply

  • Kathy
    September 25, 2020

    The only changes I made were leaving out the red pepper (don’t like peppers), used russet potatoes (because that’s what I had) and I rinsed the beans before adding because of the sodium content. We loved it.

    I have about 1/4 small cabbage which I’ll be adding this time because I need to use it up and I still have beet tops in the garden so I’ll add some. Great to make in the winter also with frozen shredded beets.

    Reply

    • Natashas Kitchen
      September 25, 2020

      Thank you so much for sharing that with me Kathy!

      Reply

  • Lynn Brown
    September 17, 2020

    hold a stick of celery or carrot between you back teeth, hold firm while chopping. No tears.

    Reply

    • Natasha's Kitchen
      September 17, 2020

      Thanks for sharing that with us, Lynn!

      Reply

  • Peter
    September 5, 2020

    Partially freeze your onion before cutting. Helps me.

    Reply

    • Natashas Kitchen
      September 5, 2020

      Great tip! Thank you for sharing that with me!

      Reply

  • Victoria
    August 30, 2020

    My boyfriend and I love, love, love your borscht recipe. I do continue to make the original recipe that uses cabbage, dark kidney beans and lemon juice. I do now grate the beets instead of chopping into matchsticks (so much faster) and I love the extra dill. Thank you so much for this recipe. It’s delicious, nutritious and affordable and I’m obsessed with it.

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Hello Victoria, you are most welcome! That sounds awesome too, I think this recipe is versatile and it’s just up to you to decide what you can add or omit. Thanks for sharing that with us!

      Reply

  • Roy Nordstrom
    August 17, 2020

    Our Ukrainian Beet Borscht has a couple of variants from yours: Shred Beets and cook in 6 cups water for 10 mins.
    We omit red peppers because of allergies. We shred the carrots and add 2 large parsnips shredded. We braise the onions with the parsnips, 4 cloves of garlic and3 tbsp margarine. The potatoes (small cubed) and the carrots are boiled together in 3 cups water until done. Cabbage finely shredded is cooked in 3 cups of water for 20 mins. Put all ingredients in a large stock pot with 4 cups of LOW SODIUM chicken broth and spices . We use 1 tin of tomato soup, 1 tsp pepper, 3 tbsp LOW SODIUM Soy Sauce, 4 tsp chopped fresh dill, 4 tbsp sugar, 4 tbsp white vinegar, generous splash of white wine, 1 tsp each basil, thyme and rosemary. Bring to a boil and reduce heat to simmer for 2 hours. Serve hot with sour cream. We have made this for over 10 years and got the recipe from an article in a local paper. Enjoy

    Reply

    • Natashas Kitchen
      August 17, 2020

      Thank you so much for sharing that with us Roy! I’m so glad you enjoyed this recipe!

      Reply

  • Keith
    July 29, 2020

    I had the pleasure to eat this soup in Kiev when I visited last summer to see what it should like.

    I made this recipe–and included the dollop of sour cream and homemade sourdough bread. It was so tasty.

    I live in Washington State so I used Walla Walla sweet onions and fresh organic beets.

    I slowly simmered the soup in a crock pot-perfect!

    I really enjoy Slavic flavors and your blog is excellent in the way you explain and make it look easy. The videos and photos are a great way to compare the finished product!

    Reply

    • Natasha's Kitchen
      July 29, 2020

      Hello Keith, thank you so much for sharing that with us. Thank you for giving this recipe a try and I am also glad that you liked it!

      Reply

  • Anastasia
    July 28, 2020

    Yyeeaaah giirrll YOU GOT IT! i threw in some chicken and cabbage also but altogether fantastic and just as i remember. Perfect. Fantastic. Thank you for your recipe. Tastes like home.

    Reply

    • Natashas Kitchen
      July 28, 2020

      You’re welcome, Anastasia! I’m so glad you enjoyed this recipe!

      Reply

  • Judy
    July 27, 2020

    Natasha, I also love Cold Borscht. I make it in the Summer. I am Lithuanian.

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Judy! Cold Borscht sounds amazing! The best way to enjoy this in the summer!

      Reply

  • Vera
    July 21, 2020

    Hi Natasha,
    I loved your borscht! It makes you feel warm, cosy like sitting in front of a fireplace in winter, it’s nutritious and it tastes delicious.
    Vera

    Reply

    • Natashas Kitchen
      July 22, 2020

      Isn’t it the best! I’m so glad you enjoyed this recipe Vera!

      Reply

  • Gina
    July 18, 2020

    Completely bland. Not worth the time.

    Reply

  • Christa Porras
    July 12, 2020

    Regarding the onion, if you put your onion in the fridge and let it cool down its easier on your eyes.

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Yes that works!

      Reply

  • Sarah Linder
    July 10, 2020

    So good and so easy!!! Tip for cutting onions without crying, place cutting board on top of stove and turn on overhead fan and chop onions over stove!!

    Reply

    • Natashas Kitchen
      July 10, 2020

      Thank you so much for sharing that tip with us Sarah! I’m so glad you enjoyed this recipe!

      Reply

  • Marin
    July 9, 2020

    I can say without exaggeration or hesitation that this is the BEST soup I have ever tasted in my life!

    Reply

    • Natashas Kitchen
      July 9, 2020

      Wow!! I’m so glad you found a new favorite on our blog! That’s so great!

      Reply

  • lada
    July 9, 2020

    we add tomato paste to borsch in winter time. During summer we use real tomatoes (but of a special kind – sweet and sourly). Also there is good version of a non-meat borsch (postniy) used during fasting. Borsch is extremely good for the health and whenever you eat it you will feel the energy that comes with it.

    Reply

    • Natashas Kitchen
      July 9, 2020

      Yes! We love how delicious and healthy this is! Thank you for sharing that with us!

      Reply

  • Monika
    July 8, 2020

    Hi Natasha, For the Classic Borscht, when you say 3 tablespoons tomato sauce, do you mean pasta sauce or tomato paste?

    Reply

    • Natasha's Kitchen
      July 8, 2020

      Hi Monika, you can use tomato ketchup or the plain tomato sauce not paste and not pasta sauce.

      Reply

  • Olga
    July 1, 2020

    I’ve made this recipe close to 10 times now so I thought it’s about time I said thank you 😀 Natasha’s borsch recipe has become my staple recipe. It’s foolproof, easy to make and really flavourful.
    I love mine with a spoonful of sour cream! Thank you so much Natasha!

    Reply

    • Natasha's Kitchen
      July 1, 2020

      Wow sounds like you found your favorite recipe! Super love it.

      Reply

  • Joycelyn
    June 27, 2020

    Lovely recipe you have here. we do enjoy red beet borscht once in a while but us living in Canada and being huge fans of Doukhobor borsch which is a vegetarian creamy borsch consisting of potatoes that are boiled in a large pot of salted water along with carrots, celery and one small beet which is used only to add a bit of colour. When potatoes are tender they are removed via slotted spoon and mashed with a good amount of whipping cream and butter then put aside.
    The small beet is also removed and discarded. Some cooks do grate the cooked beet back into the pot but not many as it would not be following the very old so very delicious Doukhobor borsch recipe that is so loved. It’s a bit of a time consuming recipe as more than one cooking vessel is used.
    For the cabbage and onions, a separate pan is needed, preferably a good sized fry pan to saute a medium size green cabbage cut into strips and 1 or 2 onions depending on size of onions on hand, in a good amount of even more butter until softened. Once softened down a large can of tomatoes or jar or two of home canned tomatoes are added depending on how big your canned jar of tomatoes might be. Once everything is cooked to the liking, the whipped potatoes, cabbage and onion mixture go back into the large pot then brought to a boil for only an instant. Depending on taste, finally chopped green pepper and fresh dill is added to top of your pot of Doukhobor Borsch. Oh and always check as you go to be sure salt ( I use diamond crystal kosher salt only ) and freshly ground white or black pepper amounts are to your liking.

    Russian Doukhobors ( Sons of Freedom) one of the areas in Canada I used to live and introduced to them via family members who worked at the same place I did, I were different indeed. They rejected the rituals and beliefs of the Orthodox Church as they did laws which was displayed many times in front of the city hall where I lived at that time (1970s) but at the same time were lovely people to speak with and for me personally, incredible cooks. I learned so much in the 5 years I lived in that are from a friend’s mother and elderly Grandmother who were so generous to hand write their recipes for me including their delicious recipe for Doukhobor borsch.
    I’m sure you must know of the Russian Doukhobors or perhaps older members in your family as they were either liked or very disliked because they shunned the orthodox church for thier own beliefs which included no killing of animals for food. I know is they started immigrating to Canada in the early 1800’s. For myself, I couldn’t have been happier to meet with and enjoy learning from many of them about a cooking style I knew very little about as that is what caused me to want to learn about cooking and recipes from around the world.
    Oh, and PS. Doukhobor creamy borsch is not a recipe one would want to make too often if you value your arteries!

    Reply

  • Marisa D’Aguanno
    June 22, 2020

    I love the recipe Natacha. I will definitely try. My son is Russian and he just loves it. Thank you.

    Reply

    • Natasha's Kitchen
      June 22, 2020

      Thank you, Marisa. I am so glad you and your son loved it!

      Reply

  • Annie
    June 21, 2020

    Hi! Is it possible to leave out the beans without messing up the flavor?

    Reply

    • Natasha's Kitchen
      June 21, 2020

      The beans enhance the recipe’s flavor so we highly recommend it but you can change up the beans based on your preference and/or what you have on hand.

      Reply

      • Ezgi
        November 29, 2020

        Hi, I did the recipe today without the beans and I used bone broth instead of chicked broth since I didn’t have those. The soup was great, bay leaves and dill defitinitely had a great impact on the flavor. Thanks for the recipe !

        Reply

        • Natasha
          November 29, 2020

          Hi Ezgi, I’m so glad you loved the borscht recipe! Thaks for the great review!

          Reply

  • Kevin
    June 12, 2020

    Can this be served cold?

    Reply

    • Natashas Kitchen
      June 12, 2020

      Hi Kevin, it sure can but we prefer it warm.

      Reply

  • Matthew Chandler
    June 6, 2020

    My new favorite guilty pleasure!!!!
    Thanks to Natasha!!!!

    SOOOOO AMAZING!!!!

    Reply

    • Natashas Kitchen
      June 6, 2020

      I’m so glad you enjoyed that Matthew! Sounds like a new favorite!

      Reply

  • Patricia Gabriel
    June 5, 2020

    I would like to add the cabbage. When and how do you do that?

    Reply

    • Natashas Kitchen
      June 5, 2020

      Hi Patricia, This is the way we make it because our children don’t eat it with cabbage but we do have another borscht with cabbage if you prefer that and you can definitely add it here as well.

      Reply

    • lora
      June 16, 2020

      no borscht without cabbage in Ukraine

      Reply

      • Zenovia
        September 5, 2020

        Actually my mother and father were both from Ukraine and never used cabbage in borscht. Same with my Baba. I think it’s different regions. Bukovina is where they were from.

        Reply

        • Natashas Kitchen
          September 5, 2020

          Thank you for sharing that with us Zenovia!

          Reply

      • Anton
        January 11, 2021

        AGREED!!!

        Reply

  • Sophie
    May 23, 2020

    Thanks for this great recipe! I’m a basic cook and was able to complete this without issues… It juuuust fit in my 4 qt. pot when I cut the liquid to 3/4 of what was listed.

    Reply

    • Natashas Kitchen
      May 23, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jillian
    May 20, 2020

    How long will this last in the fridge?

    Reply

    • Natashas Kitchen
      May 20, 2020

      That’s so awesome! Thank you for the great review, Jillian!

      Reply

    • judy
      October 20, 2020

      Can this soup be frozen?

      Reply

      • Natasha's Kitchen
        October 20, 2020

        Hi Judy, this will keep well in a jar/bowl refrigerated up to 5 days. It should only be stored in the refrigerator though and not at room temperature.

        Reply

  • Katie
    May 12, 2020

    So delicious! Made exactly as specified, but added 1/2 head of cabbage. It tastes even better the next day! I made 2 pots in 2 days. Thank you for sharing the amazing recipe!

    Reply

    • Natasha's Kitchen
      May 12, 2020

      Very nice, glad you enjoyed it! Thanks for your great feedback.

      Reply

  • Nathan
    May 6, 2020

    Onion Knife Tip

    Keep your knife sharp.

    Reply

    • Natashas Kitchen
      May 6, 2020

      Yes! Great tip! Have you seen our knife sharpening post?

      Reply

    • Matt Chandler
      June 6, 2020

      If you get really watery eyes be sure to light a candle and keep it close during onion cutting it will actually help with the onion juices from free floating into your eyes!!

      Reply

      • Natashas Kitchen
        June 7, 2020

        Great idea! Thank you for sharing that Matt!

        Reply

  • Cait
    April 27, 2020

    I just made your borscht recipe for the third time tonight, and it is such a gem. Borscht is my comfort food and I love having this for lunches and dinners and just feeling warm, full and happy. 🙂

    Thank you so much!

    Reply

    • Natasha's Kitchen
      April 27, 2020

      Sounds like this is one of your favorites! Thanks for sharing your comments with us, Cait and for giving this recipe an excellent review.

      Reply

  • Gary
    April 26, 2020

    You ever ad meat to it

    Reply

  • Ian
    April 26, 2020

    I’m off to the supermarket soon to get the ingredients for this recipe. I tried the beef bone version in Moscow many years ago but have never made my own.

    Thank you.

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Sounds great, Ian. I hope you love it and please share with us how it goes.

      Reply

  • Sonia
    April 18, 2020

    Can you make a recipe for vushka to go with this borscht?

    Reply

  • Maddie
    April 15, 2020

    Oh! I just found a can of kidney beans as well! So I could also use that instead of the cannelini beans if you think it would be a better substitute than Garbanzo or pinto

    Reply

    • Natasha's Kitchen
      April 16, 2020

      I haven’t tried that yet but I imagine it should be okay. Please share with us how it goes if you give it a try!

      Reply

  • Maddie
    April 15, 2020

    Hi! I am thinking of trying this recipe but I am going to have to make some substitutions based on what I already have at home. Can I get your opinion on these changes?
    1) Fennel fronds instead of dill
    2) Fennel bulb instead of celery
    3) Red potatoes instead of Yukon Gold
    4) Garbanzo or pinto beans instead of cannellini (do you think either of these beans would work??)

    Thank you! I am sorry to have to change your recipe so much, since it looks so good as is! I am just trying to avoid going to the store as much as possible right now

    Reply

    • Natasha
      April 16, 2020

      Hi Maddie, I honestly have never tried making borscht with fennel. Red potatoes should be fine and garbanzo beans will work as well, but they do have a different texture.

      Reply

      • Maddie
        April 21, 2020

        Hi Natasha,
        I made this last night, with all these substitutions, and I used kidney beans in place of the cannellini. It turned out amazing! It was soooo good! I thought the fennel added some really good flavor. Thank you so much for sharing this recipe! I look forward to the day I can make it the way it was written!

        Reply

        • Natashas Kitchen
          April 21, 2020

          I’m so glad you enjoyed it!

          Reply

        • Shaka
          May 27, 2020

          No

          Reply

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