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.
Filed Under
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?
We love this recipe. Once we put the beets in the pan we put the juice of one lemon over the beets to keep their color. I also like to add 2 cans of beans for extra protein and some parsley at the end.
I also prefer to add cabbage. Sometimes I skip the beans and potatoes. It’s all about tweaking to your personal preference, and what you have on hand. I just can’t say enough good things about Natasha’s recipes. The flavor is always there, and I love her guidance, she is a beautiful soul.
I love all of Natasha’s recipes. This on is excellent as well. I’ve made it numerous times and never had a failure. I do add more fresh garlic to mine, personal preference.
Can I add cabbage to this recipe? I wonder if it would change the flavor
Hi Stephanie, you can, see my note in the recipe on using cabbage.
Really good! This was my first time trying Ukrainian borscht. It’s really tasty and healthy too! I will make this again.
I am a 79 years old Russian-American. I grew up in Moscow and spent my first 31 years there. My mother often cooked borscht, but it always had beef in it. Do you have a recipe for a Russian version? God Bless Ukraine and Israel!
Hi Alexander! You may enjoy this other version Borscht Recipe with Beef.
I’m 73 years young Ukrainian and have NEVER heard of putting beans of any kind in borscht.
Hi Judy, yes! It’s a very smart way to add extra protein.
Hi!! I’m hoping you can help me clear something up as soon as possible please! I need to make this soup as a treat for someone returning from the hospital in two days. The recipe here says 8 cups of chicken broth and 6 cups of water, but the video clearly states 4 cups of chicken broth and 2 cups of water. That is a really big discrepancy and I need to know which one is correct. Please help!! Thank you 🙂
Hello there! Please follow the written recipe as we sometimes update it while we can no longer update the video once posted. Hope you like it!
Way to much liquid! Think the video is correct..
Hi Stefan, the liquid is the same in both the recipe and the video but the recipe card is more current. I updated it to have a higher proprotion of chicken broth than water for richer flavor, but it’s 10 cups of liquid in both. I hope that helps to clarify. If you prefer a heartier borscht, you can use less water.