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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)

4.9 from 328 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.

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Read comments/reviewsAdd comment/review

  • Molly T
    January 23, 2022

    My husband’s family is from the Republic of Georgia. I’m from Illinois. His mom showed me how to make this but without any measurements. I was so excited to see your site and a video. It was very easy to make and tastes even better. We like our sour cream. 🙂 Thank you

    Reply

    • Natasha's Kitchen
      January 23, 2022

      You’re most welcome, Molly. Thank you for your good comments and feedback, good to know that you liked the recipe!

      Reply

  • Kent Paul
    January 16, 2022

    How many days in advance can you prepare borscht and how would you store it (other than freezing).

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Hi Kent, I’ve only tried freezing this. Borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

  • Holly
    January 15, 2022

    I made this soup on New Year’s Eve, and it was a huge hit! Thank you so much for the wonderful recipe.

    Reply

    • Natashas Kitchen
      January 15, 2022

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

      Reply

  • Jackie
    January 14, 2022

    I’m wondering the recipe says grated beets but in the photo they look sliced

    Reply

    • Natashas Kitchen
      January 15, 2022

      Hi Jackie, please see this note in the recipe “You can slice the beets into matchsticks but it is way way easier to grate and children don’t mind the texture of grated beet” it works well both ways.

      Reply

  • Michael Neville
    January 14, 2022

    Instead of grating the beets I run them throw a french fry cutter.

    Reply

    • Natashas Kitchen
      January 15, 2022

      Great idea! I bet that’s a great time saver!

      Reply

  • Tracy Udeschini
    January 12, 2022

    I made this. So delicious. Tangy, full of veggies. Loved the addition of the beans as I like a high fibre diet.

    Reply

    • Natashas Kitchen
      January 12, 2022

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

      Reply

  • Pat Romanosky
    January 9, 2022

    Just a hint: I always light a candle bear my cutting board when I chop onions . It stops you from crying. Burns away the sulfur fumes. Works every time! Thank you for your great recipes! Live them!❤️❤️❤️🇺🇸🇺🇸🇺🇸

    Reply

    • Natasha's Kitchen
      January 10, 2022

      That’s an awesome tip! Thank you for sharing, that is so helpful.

      Reply

  • K
    January 6, 2022

    Very tasty! I changed up the cooking order a little bit and everything seemed to work out fine. A little different from how my mom would make it as she would normally add chunks of beef and I’m now vegetarian, so it’s somewhat hard to tell if I nailed the flavor profile. I had added a little worcestershire sauce instead of the vinegar to try to get a bit of umami in with my acidity and maybe underdid it. I have plenty of leftovers and might try adding another dash of vinegar to get that tang some of the other commenters mentioned. Very nice recipe, thanks so much for sharing!!

    Reply

    • Natashas Kitchen
      January 6, 2022

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

      Reply

  • Irene Kielty
    January 6, 2022

    I’m going to make your recipe although mine (and mamas) are very similar. Mama would sometimes add green beans, I usually don’t add beans but I think in this instance I will. Borscht is sooo good. I will let you know how it turns out.

    Reply

    • Natashas Kitchen
      January 6, 2022

      Thank you so much for sharing that with me, Irene! I hope you love this recipe!

      Reply

  • Linda Lou
    January 6, 2022

    Is it possible to freeze leftover soup? If yes, for how long?

    Reply

    • Natasha's Kitchen
      January 6, 2022

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

      Reply

  • Kim
    January 5, 2022

    I didn’t believe this really worked until I tried it for chopping onions without all the crying. Place a very damp paper towel next to your cutting board. The scientific reason for this is that fumes from the onions are drawn to moisture, which is why they make you cry. It really, really works! Can’t wait to make the borscht. It sounds delicious and I love all the great tips.

    Reply

    • Natasha's Kitchen
      January 5, 2022

      That’s a great suggestion, Kim. Thank you for sharing that with us!

      Reply

  • Suzana
    January 5, 2022

    This soup was absolutely unreal!! Can’t believe I’m discovering it just now, its a game changer. If you did want to add cabbage, how would you incorporate it? How about beef?

    Reply

  • Conor
    December 23, 2021

    Awesome recipe. Made it as described….ish. I added a bunch of smoked paprika to the mirepoix to give it some intrigue. Also used pickle brine instead of vinegar – you’re welcome. Omitted the beans and added chopped green beans, peas and extra carrots in their place. Serve with crusty bread. Great healthy warming soup.

    Reply

    • Natashas Kitchen
      December 23, 2021

      Thank you for your great review, Conor! I’m so glad you enjoyed it!

      Reply

  • Jennifer
    December 8, 2021

    Best soup ever! This was absolutely delicious, and your recipe directions were spot on. Thank you for a fantastic meal!

    Reply

    • Natashas Kitchen
      December 8, 2021

      I’m so glad my directions were helpful! Thank you for your lovely review, Jennifer!

      Reply

  • Angie
    December 1, 2021

    Hi Natasha,

    To ease the pain of onion cutting; fill your mouth with cold water until done. It really works!

    Reply

    • Natashas Kitchen
      December 1, 2021

      Interesting! I havne’t tried that before! Thank you so much for sharing that with me, Angie!

      Reply

  • Karyn
    November 18, 2021

    Made this exactly as written (ketchup rather than tomato sauce) and it is delicious!! This will be a regular winter meal for my family!

    Reply

    • Natashas Kitchen
      November 19, 2021

      I’m so happy this was a hit with the family, Karyn!

      Reply

  • Raedmar
    November 7, 2021

    I omit the potato for my husband. Homemade chicken stock is a MUST. I used lots of lemon juice instead of vinegar. Love love love this soup with sour cream.

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Glad you enjoyed it!

      Reply

  • Regina
    November 7, 2021

    It is a beet soup, not borsch. For borsch there must be cabbage too.

    Reply

    • Taryn
      November 16, 2021

      She specifically acknowledges that they don’t always use cabbage because her children don’t like it. It is still borscht with or without cabbage, as that’s an optional addition.

      Reply

  • Marie Paule
    November 2, 2021

    Thanks for sharing your family recipe- it was delicious! I cheated by roasting the beets the night before- (the skin just slips off) and then chopping coarsely in the food processor. I added the cabbage & topped with sour cream. Delicious!

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Sounds great, Marie. I’m glad you enjoyed this recipe!

      Reply

  • Sandy McWilliams
    November 1, 2021

    I have made this recipe several times and really enjoy it. Can I make it in a crock pot and take it to work? My coworkers would really like it I think.

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi Sandy, I’m not sure if this one would work well in a slow cooker since you don’t want to overcook the cabbage or it will become mushy. Sorry that’s not very helpful, I’m just not sure I’d put it in a slow cooker. If you figure out a creative way, do let me know! 🙂

      Reply

  • Karen
    October 24, 2021

    Thanks for the recipe, just made this as written and it is good – the vinegar and dill are a must. Flavour is good but is not as full as I expected, is it better next day?

    Reply

    • Natasha
      October 24, 2021

      HI Karen, make sure to season to taste at the end. It tastes just as good the next day but won’t become more flavorful overnight.

      Reply

  • Tash
    October 23, 2021

    Thank you for this lovely recipe. I made it with golden beets and it tastes delicious. The colour is a light golden yellow. I never tried it with beans before, it makes a nice addition to flavor and texture. I like a dollop of sour cream on top.

    Reply

    • Natashas Kitchen
      October 23, 2021

      You’re welcome! I’m so happy you enjoyed it, Tash! Thank you for your wonderful feedback!

      Reply

  • Ralph
    October 17, 2021

    Hey Natasha. Love your recipes. I have a very specific reason I visited this page a while back and here’s the story. I grew up Mennonite and my mom always made cabbage borscht. My wife on the other hand had beet borscht growing up, which I have come to really enjoy. But the first time I made it, I didn’t really have a recipe so I based it on my knowledge of my cabbage borscht, adding beets and taking out the cabbage. My wife’s review of the recipe included the phrase “This isn’t beet borscht, this is beet soup because you’ve added carrots, potatoes and onions!” Two things have resulted. The first, your recipe has justified my instincts and second…whenever I make it, I always tell her I’m making “beet soup“. 😂

    Reply

  • B Zambelli
    October 14, 2021

    In her comments to reviewers Natasha mentioned cabbage. Didn’t see it in the video or recipe. One whole head of cabbage? Added when?
    Thanks much.

    Reply

    • Natasha's Kitchen
      October 15, 2021

      Hi there, I have this note in the recipe. 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.

      Reply

  • Christine Balderas
    October 12, 2021

    I made your borscht recipe, but I had grown white/yellow beets in my garden. My borscht looks much different then your, but it taste great. I understand white beets have less of any earthy flavor.

    Reply

    • Natasha's Kitchen
      October 12, 2021

      Yes, that’s right but good to know that you enjoyed how it tasted!

      Reply

  • Beverly
    October 9, 2021

    Three questions – are the stock & water amounts as per the video or the recipe?
    Do you use red or yellow onion?
    If cabbage is used do you use Red or Green?

    Reply

  • Cynthia
    October 3, 2021

    Hello, Have always loved my Baba’s borscht but will be trying your recipe because they just won’t give me their recipes!! 🙂
    I cook a lot so I know I can add or leave out whatever I want but I just have to ask… Beans? Not something I would ever think to put in borscht! Is this a put it over the top delicious type of ingredient or is it just as yummy without the beans? I’ll probably leave them out the first time because of what my family is used to but if you think it’s a must try I’ll definitely do so when I have the right crowd. Always love your recipes and have a a bunch printed out I’m still super excited to try.

    Reply

    • Natasha
      October 3, 2021

      Hi Cynthia, yes, beans are a wonderful and healthy add-in. That’s how our family loves borscht. I hope you love the recipe.

      Reply

  • PhillyMama
    September 30, 2021

    I haven’t had to make borscht because of the amazing Ukrainian borscht makers in my family. It’s intimidating! After perusing the top, classic Ukrainian cookbooks, your recipe was the one I used. 100% a great decision. I substituted canned beets for fresh, lemon juice for vinegar, and of course, added some hryby (porcinis). My elderly Father loved it and his appetite perked up for a 2nd helping. Of course, it’s smetana (sour cream) in our Family! Thanks for sharing your borscht recipe.

    Reply

  • Kathleen
    September 26, 2021

    Hi. I just tried this recipe. My beets didn’t stay red, they lost their color, is that normal?

    Reply

    • Natashas Kitchen
      September 27, 2021

      Hi Kathleen, some beets will give off more color than others, but yes, I have experienced that also.

      Reply

  • Clare
    September 22, 2021

    I have been trying to eat beets these days and I LOVED this recipe! I didnt have beans or cabbage, and I added some stew beef. It was SO EASY after prepping the veggies ahead of time. My picky, midwestern fiancé even got his own bowl after trying mine! The dollop of sour cream is a must. Thanks for sharing 🙂

    Reply

    • Natashas Kitchen
      September 22, 2021

      We love easy recipes, and I’m so happy you enjoyed them also!

      Reply

  • Rebekkah
    September 11, 2021

    hiiii could you make this recipe just as good in the crockpot? what method would you use to cook this in a crockpot? thanks!

    Reply

    • Natashas Kitchen
      September 11, 2021

      Hi Rebekkah, I’m not sure if this one would work well in a slow cooker since you don’t want to overcook the cabbage or it will become mushy. Sorry that’s not very helpful, I’m just not sure I’d put it in a slow cooker. If you figure out a creative way, do let me know! 🙂

      Reply

  • Glenda
    August 23, 2021

    My grandmother would serve borscht with heavy cream with perogies in the bowl. She didn’t add any other vegetables. When we went to Ukraine they had carrots and potatoes with pieces of beef which I loved.

    Reply

    • Natasha's Kitchen
      August 23, 2021

      I’m sure that your grandma’s version is delicious too! Let me know how you liked this recipe if you give it a try.

      Reply

  • Joy
    August 14, 2021

    Thanks much for this yummy recipe. I did not read all the comments, but can I also serve it cold? Or are there any recommendations for serving Borsht cold?? I live in a hot summer climate.

    Reply

    • Natasha's Kitchen
      August 15, 2021

      You are so welcome, Joy. We prefer serving it warm but it can surely be served cold too!

      Reply

  • Britt
    August 13, 2021

    I know nothing about borscht- I just got addicted to it after having it in a restaurant- but this recipe is delicious and I make it constantly! I will say that I no longer peel my beets anymore because I’m lazy and haven’t noticed any effect on the dish. This is such a good recipe and I make it constantly to freeze and take to work for lunches. I’m in no need to try another recipe because this one is literally perfect!

    Reply

    • Natashas Kitchen
      August 13, 2021

      Thank you so much for sharing that with me, Britt! I’m so glad you’re enjoying my borscht recipe!

      Reply

  • Kaela Fine
    August 2, 2021

    Your video quantities are different from the recipe to print. Should I use 4 cups of broth and 6 cups of water or 8 cups of broth and 2 cups of water?

    Reply

    • Natashas Kitchen
      August 3, 2021

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

      Reply

  • Angela
    July 31, 2021

    Hi love your recipes , and watching you cook is really lovely

    Reply

    • Natashas Kitchen
      July 31, 2021

      I’m so glad you’re enjoying my videos and recipes, Angela! Thank you so much for sharing that with me.

      Reply

  • JL
    July 30, 2021

    Hi, thank you for sharing this recipe! I currently have red/purple cabbage, could I use it in the soup? Or should only green cabbage be used?

    Reply

    • Natashas Kitchen
      July 30, 2021

      Hi JL, we prefer it with regular cabbage, but our readers also reported it works great with red cabbage! I hope you love this recipe!

      Reply

    • Linnea Anderson
      September 20, 2021

      Love this soup! As for no crying when dicing onions, look for onion goggles on Amazon! They come in cute colors and have saved my eyes many times!

      Reply

      • Natashas Kitchen
        September 20, 2021

        That’s a thing?! That’s awesome! Thank you so much for sharing that with me.

        Reply

  • Stuart
    July 14, 2021

    Can you freeze this dish? It would be great if you add this advice for someone like me who lives on his own and cooks in bulk and freezes individual meals. Saves me cooking every night!

    Reply

    • Natasha's Kitchen
      July 14, 2021

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

      Reply

  • Mary Linda Smith
    July 13, 2021

    This is one way to dice onions with no crying!….Cut off the top end of the onion and peel the onion. Then cut vertically from one side of the root end to the top. Do NOT cut through the root, but cut from the side right next to the root. Then turn the each half on their cut sides. (You will dice one, then dice the other one never cutting into the root). So, after cutting the onion in half and laying each one on their cut sides, slice each half cross wise, then slice each half vertically. If you want a small dice, just cut the “rows” smaller/thinner, and vice versa for a larger dice. It’s SO easy and works every time! Also, for that stinky onion smell on your fingers, just wash your hands w/ soap (I use dishwashing liquid soap, but anything will work) with COLD water! That’s it! No onion smell!

    Reply

    • Natasha
      July 13, 2021

      Thank you for sharing!

      Reply

      • Sharon Dupuis
        October 10, 2021

        Another fabulous recipe and I have you to thank. You are one awesome culinary specialist! And a beautiful person with a big heart I must add.

        Reply

        • Natasha's Kitchen
          October 10, 2021

          That’s nice of you, thank you so much for your good comments and feedback!

          Reply

  • Ben Myhre
    July 12, 2021

    We made this tonight and it was great. Easy and tasty.

    Reply

    • Natasha's Kitchen
      July 13, 2021

      I’m so glad to hear that, Ben. Thank you for sharing that with us!

      Reply

  • Jean
    July 12, 2021

    Hello, to stop crying when peeling onion take a large paper towel, wet it and put it as close to your cutting board as you can. The moisture then draws the onion enzymes to it.

    Reply

    • Natashas Kitchen
      July 12, 2021

      Thanks for sharing that tip with me, Jean! Great idea!

      Reply

  • SK
    July 8, 2021

    Hi.
    So the video shows to add 4 cups of soup and 6 cups of water, while the recipe says 8 cups of soup and 2 cups of water. What is the difference?

    Reply

    • Natashas Kitchen
      July 8, 2021

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

      Reply

      • SK
        July 13, 2021

        Thank you:)

        Reply

  • Mona
    June 17, 2021

    Beans in borscht? Not in the authentic one … however, cabbage always 🙂 I can send you the original Ukrainian recipe if you like …

    Reply

    • Natasha
      June 17, 2021

      Hi Mona, I’d love to try your family version. We make it several ways including with cabbage and with meat.

      Reply

  • Tim
    June 15, 2021

    I prefer tomato paste to ketchup. And cabbage is a must!

    Reply

    • Natashas Kitchen
      June 15, 2021

      Hi Tim! Yes! That is one way to add tomato acidity without using ketchup! Great alternative! I hope you like and try our version!

      Reply

  • Jane D Morison
    June 14, 2021

    LOVE this recipe, but today I am finding myself with not enough chicken broth. Do you ever sub veggie broth? I probably have enough to go half and half chicken and veg.

    Reply

    • Natashas Kitchen
      June 14, 2021

      Hi Jane, I haven’t tested this with veggie broth, but it should work! If you experiment, I would love to know how you like that.

      Reply

  • Sherry
    June 11, 2021

    AMAZING recipe! I had never tried this soup but stumbled upon this recipe and had to try. (My dad is Ukrainian, born and raised in America). And boy, am I glad I did. The flavors blend so well together! Also my 2 year old even ate it and I felt good serving her such a healthy dish. The only changes I made were I used half chicken bone broth and half regular chicken broth, Added navy beans (rather than white kidney beans), and added almost double vinegar. Also I think the fresh dill is a must! Will be saving this recipe and making again. Thank you for sharing!

    Reply

    • Natashas Kitchen
      June 11, 2021

      It’s a class and I’m happy you enjoeyd that Sherry! Thank you so much for sharing that with me.

      Reply

  • Barry
    June 7, 2021

    An old short cut on peeling beets. Blanch them for about 2-3 minutes in boiling water. Cool in cold water and the skins will just about peel off with your latex gloved hands…. unless you want to dye your hands.

    Reply

    • Natashas Kitchen
      June 7, 2021

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

      Reply

  • Valerie English
    May 26, 2021

    To prevent your eyes from tearing from the onions, place them in the refrigerator.
    What can be added to the recipe to sweeten it? The first time I ate this was over 20 years and it had a sweetness to it.

    Reply

    • Natashas Kitchen
      May 26, 2021

      Good idea! Thank you so much for sharing that with me, Valerie!

      Reply

  • Joseph R Bridges
    May 17, 2021

    I can’t wait to try your soup but I think I will add a small amount of Italian Sausage. Have you ever made the soup with meat?

    Reply

    • Natashas Kitchen
      May 17, 2021

      Hi Joseph, we have a Borscht recipe with meat HERE. I haven’t tried this with Italian Sausage to comment on the outcome, but we make it with beef/ stew meat if we wanted meat. I hope that helps!

      Reply

  • Carolyn Lyon
    May 16, 2021

    So yummy and surprisingly easy! Thank you Natasha!

    Reply

    • Natasha's Kitchen
      May 16, 2021

      You are very welcome, Carolyn. Thanks for sharing your good feedback with us!

      Reply

  • Sharon
    May 12, 2021

    This is a healthy recipe that tastes really good! Some slight changes I made due to ingredients on hand were: I used gold beets and I added the cabbage. I used seasoned tomato sauce, so that makes the soup less sweet. I didn’t have fresh dill, so used 2 tsp. of dried. That was plenty! It’s even good without the sour cream.

    Reply

    • Natashas Kitchen
      May 12, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Sharon!

      Reply

  • Tarushka
    May 3, 2021

    This was really great the second time I made it. I am going to add cabbage next time.

    Reply

    • Natasha's Kitchen
      May 4, 2021

      Sounds great, I’m glad you loved it!

      Reply

  • Borscht fan
    April 28, 2021

    Your borscht recipe is great. It’s alot of work, but it well worth the effort. My Latvian grandma used to make borscht too, so this soup brings back fond memories. What I can’t get over is how much my son loves it! It’s his favorite dish.

    Reply

    • Natasha's Kitchen
      April 28, 2021

      Thanks for your fantastic feedback! I’m glad you loved the result of this recipe, thanks for sharing that with us.

      Reply

  • Andre Gall
    April 28, 2021

    Such an excellent recipe. This is the third time I made it. I decided to try a twist on it this time. I used a Leek (whites and small part of the green thinly sliced), and a half jar of Hungarian Lesco (purchase through your local Hungarian market). It has a tomato type ketchup sauce in it. Before I added the cannoli beans I removed the bay leafs and hand benched it until it was smooth and well blended. I used white wine vinegar but added balsamic at the end last two minutes of cooking. It seemed to really boost it. Also, the seasonings didn’t seem to do it for me this time. So I also added some white pepper, ground Cardamon, celery salt, and some marjoram. A squeeze of sour cream as in the picture. I’m ready for a second bowl!

    Reply

    • Natashas Kitchen
      April 28, 2021

      Wow! Thank you so much for sharing that with me.

      Reply

    • Susanna
      July 8, 2021

      Hi:) what an interesting twist:) Can you tell me how much of each seasoning you added? i would like to try it:)

      Reply

  • Sam
    April 22, 2021

    I love sour cream AND mayo!

    Reply

    • Natasha's Kitchen
      April 22, 2021

      Good to know that, we do too!

      Reply

  • 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

      • Anneli
        July 6, 2021

        My go-to recipie for Borscht! So delicious. My husband loves it as is, but I tend to add a bit more vinegar to my personal bowl. Just personal preference ☺️
        Thanks Natasha!

        Reply

        • Natashas Kitchen
          July 6, 2021

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

          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

      • Tarushka
        May 3, 2021

        Not a ketchup fan either! I plan on using tomato paste. I did that last time and it came out great!

        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

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