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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)

4.84 from 159 votes
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

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
Servings: 10

Ingredients

For Borscht:

  • 3 medium beets peeled and grated
  • 4 Tbsp olive oil divided
  • 4 cups reduced sodium chicken broth + 6 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 until ready to use.

  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 4 cups broth and 6 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?

natashaskitchen

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

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  • Barb
    May 20, 2019

    Instead of cabbage why not use the beets greens, finely chopped. Reply

  • Nigel
    May 5, 2019

    Many years ago I went to school with a guy and his parents were from the Ukraine. On one occasion after school I was offered a bowl of soup, which was delicious and I have never tasted anything like it since. Until yesterday when I made this recipe, it was so so good and took me back to happy memories all those years ago. Thank you Reply

    • Natashas Kitchen
      May 6, 2019

      I love that this recipe brought back memories! It does the same for me, it is definitely a classic! Thank you for sharing this with me, Nigel! Reply

  • Jenny
    May 2, 2019

    Delicious! Does this freeze well? Reply

    • Natashas Kitchen
      May 2, 2019

      Hi Jenny, I never tried freezing it but it should freeze just fine. If you experiment, let me know how you liked the recipe Reply

  • Oleksii
    May 2, 2019

    Very authentic Ukrainian Borscht. It would be even more delicious if you add beetroot brew 5 minutes before the borscht is done. You can find beetroot brew recipe (and a lot of authentic Borscht recipes) in my blog. Reply

    • Natashas Kitchen
      May 2, 2019

      I’m so happy you enjoyed that Oleksii! Thank you for sharing that with me! Reply

  • Rod
    May 1, 2019

    Been making borscht from this recipe for years. I make it for health so I use low sodium stock, no salt tomato paste, add cabbage and black/red kidney beans for protein and fiber, thick greek yogurt to top. Works out great. Reply

    • Natashas Kitchen
      May 2, 2019

      I’m so happy you enjoyed this recipe Rod! It is very healthy and your changes simple elevate that! Thank you for sharing your version with us! Reply

  • Donna
    May 1, 2019

    This recipe sounds great…gonna try it tonight! I am Ukrainian and my mother always made it with stock of pork ribs! Looking forward to this one! As for chopping the onions….I always put a single slice of fresh bread in my mouth with the bread extending out till the onion is chopped. The bread absorbs the fumes…it really works! “Happy Cooking” from another lover of cooking! Reply

    • Natashas Kitchen
      May 1, 2019

      I hope you love this recipe, Donna! Thank you for that bread tip! I’ll have to give that a try! Reply

  • Doot
    April 27, 2019

    Loved the soup. I doubled it and shared it with family and friends. I did find it needed way more salt than your recipe indicated. I will be making this again. Yum! Reply

    • Natashas Kitchen
      April 27, 2019

      I’m so happy you enjoyed that! Thank you for sharing that with me! Reply

  • Dorine
    April 26, 2019

    Have made this soup a few times now and just about to make it again today…just wanted to say it’s truly yummy… it looks fabulous and feels so healthy when eating it, you just know its doing you good…yes I think you learnt from the best nothing like a mum and in my case a European dad..he was a fabulous cook also… Love your recipes going to try that blackberry cake soon… I also love your enthusiasm on the videos … Thank you for this delicious go to Natasha… How about a nice Goulash soup recipe. Thanks again from Melbourne Australia Xx Reply

    • Natashas Kitchen
      April 26, 2019

      Hi Dorine, I’m so happy you have enjoyed this recipe! That you for that thoughtful review and suggestion! Reply

  • Cory Labeit
    April 22, 2019

    Roasting the beets & garlic, I find is easier. Before roasting cut top off Add salt,pepper & drizzle with oil. Put in aluminum foil,crinkle closed top. Roast 400 degrees for about 1 hour depending on size of the beets. when cooled just rub the skin off with a paper towel. Roasting veggies also brings out the flavor. Reply

    • Natashas Kitchen
      April 22, 2019

      Thank you for sharing that with us Cory! Reply

    • Reno Dave
      April 22, 2019

      Great tip, and one that I use. After trimming off greens and root ends, I place beets in large bowl. Then drizzle with oil and season with salt and pepper, stirring to coat beets. And put and wrap in pieces of foil.
      It’s amazing how easily the skin just “twists” right off into the paper toweling!!
      Reno Dave Reply

  • Anastasia Pereskokova
    April 8, 2019

    Made this tonight, so delicious! I added shredded chicken from a rotisserie chicken towards the end. Reply

    • Natashas Kitchen
      April 8, 2019

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

  • Ligia
    March 8, 2019

    When I chop the onion , usually I hold a mouth full of water in the mouth, and I found that works good so far…. Reply

    • Natashas Kitchen
      March 8, 2019

      Interesting! Thank you for sharing that with me! Reply

  • Symphony
    March 7, 2019

    Great recipe Natasha. I love it!
    My eyes stream like crazy when I chop onions UNLESS I have a teaspoon in my mouth smooth part upwards touching the pallet – mouth closed of course. My guess is it redirects the brains sensory attention. Reply

    • Natashas Kitchen
      March 7, 2019

      Thank you for sharing that with me! I’m so happy you enjoyed this recipe! Reply

  • Helen E Bratzel
    March 2, 2019

    I made up your recipe, used home-cooked beets from my freezer, and added cabbage. Tastes good so far! One comment: the directions say to add sliced carrots, and the recipe calls for grated carrots for the mirepoix. Is it one, the other, or both? I grated the carrots before I notice. Reply

    • Natasha
      March 2, 2019

      Hi Helen, you are right, it is simpler to slice them into rings and add them with the potatoes. If you sautee grated carrots with the mirepoix and then add them to the soup, it will still taste great. Reply

  • Mellie
    February 27, 2019

    This looks amazing! Thank you for the recipe! I was wondering about the food processor you had linked. Would it be good to dice onions in? Or do you have any recommendation for an onion dicer? Reply

    • Natashas Kitchen
      February 27, 2019

      Hi Mellie! Yes! That should work great and it saves time! Reply

  • Peggy
    February 27, 2019

    For less tears make sure your knife is very sharp and don’t cut off the root end until you are finished chopping. That’s where most of the bad stuff is! Reply

    • Natashas Kitchen
      February 27, 2019

      Thank you for sharing that tip with us, Peggy! Reply

  • Cathy Galuska-Seidel
    February 18, 2019

    If I want to add cabbage, when would I do that? Thanks Reply

    • Natashas Kitchen
      February 18, 2019

      Hi Cathy! 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

  • John Ardelean
    February 14, 2019

    May I ask, how does this take 2 hours to cook when the recipe only
    Calls for it to be cooked certain minutes at a time? Am I missing something? Reply

    • Natashas Kitchen
      February 15, 2019

      Hi John, that should be the maximum time. That also includes prep time. Bringing water to a boil and prepping all of the ingredients may take some longer than the 20 minutes. 🙂 Reply

    • Charles Martin
      March 30, 2019

      John, prep time and cook time are two different things. If you total the two you end up with a more accurate time to make the dish. Of course, as mentioned already in response, your prep time may take longer or not so the overall time may be a little different, but negligible, nothing to nitpick over. Reply

  • February 8, 2019

    Can you freeze this soup and can you make it in a pressure cooker. If so how long would you cook it in the pressure cooker. Thank you. Suzanne. Reply

    • Natashas Kitchen
      February 8, 2019

      Hi Suzzane, I never tried freezing it but it should freeze just fine. If you experiment, let me know how you liked the recipe Reply

      • Ryan
        March 27, 2019

        The one thing I recommend if you are going to freeze it is to leave out the potatoes until you are ready to eat. For some reason, the potatoes become gritty whenever I freeze borscht – all the other ingredients reheat nicely though. Reply

        • Ryan
          March 27, 2019

          Also – I would not make it in a pressure cooker, at least not the beets anyway. When I have done that in my instant pot, the beets lose their red color. However, I still make it in my instant pot, but using a slow cook function instead of the pressure setting (although I do like to hit the cabbage first at high pressure while I chop the other ingredients). Reply

        • Natashas Kitchen
          March 27, 2019

          Thank you so much for sharing that with me. Reply

  • Olga
    January 30, 2019

    Great recipe I didn’t notice hat it didn’t have cabbage so I added a little bit. Hubby loves beans so I added some kidney beans also. When I chop an onion I have a candle next to me. The fire makes the tears not come and doesn’t hurt. Reply

    • Natashas Kitchen
      January 30, 2019

      Thank you so much for sharing that with me. Reply

  • Jorge SILVA
    January 29, 2019

    Chef Natasha your borscht is excellent and your very funny
    Chef George Reply

    • Natashas Kitchen
      January 29, 2019

      Wow! Thank you for that wonderful compliment Chef George! Reply

  • January 25, 2019

    This borscht looks delicious. Have you ever heard of putting cabbage into borsht? I always make mine with cabbage Reply

    • Natashas Kitchen
      January 26, 2019

      Hi Julie! Yes, we made it with cabbage as well. This version is so perfect for kids who normally wouldn’t enjoy cabbage in borscht! Reply

  • Kristina
    January 19, 2019

    This looks really really good. Can the bortsch be made ahead of serving? I’m looking for a good recepie for a soup that I can make for 20 people the day before and the heat up again just prior to serving.
    If I prepare it ahead of time will it loose the beautiful colour? Reply

    • Natasha
      January 19, 2019

      Hi Kristina, borscht is one of those soups that are just as good, if not better the next day after refrigeration. It doesn’t lose color or flavor and reheats really well. I hope you love the recipe! Reply

  • Aurora
    January 17, 2019

    Meatless made with chicken stock. :).

    I grew up not eating meat, and it’s funny how people say there is no meat in something and then put animal products in it. Why not just leave it without animal products at that point? It’s so easy to find good vegetarian stock that use the same spices and flavors as chicken stock.

    Anyway, some good ideas here for my next borsch batch. Reply

    • Natashas Kitchen
      January 17, 2019

      I hope you enjoy that, Aurora! Reply

  • Janet
    January 15, 2019

    Hi Natasha, I just made this soup for my book club on Sunday night. I made it Saturday night, added half a grated small cabbage, and thus more broth, more garlic, more ketchup, vinegar and added Worcestershire sauce. It was delicious and everyone loved it! Reply

    • Natashas Kitchen
      January 15, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Reno Dave
    January 4, 2019

    Natasha,
    I’ve tried this recipe and it’s a stunner, in a good way!!
    With one of your related borscht recipes, there was a link at the bottom to several “you might like these,” including Borsch Recipe II. I went there and got the ingredients and instructions. However, the step-by-step pictures were reduced to micro-icons. Is it possible that you might send me that recipe with the detailed pictures? I’d like to give it a go.
    Thanks, and keep sending out the great recipes!!
    Reno Dave Reply

    • Natasha
      January 4, 2019

      Hi Reno Dave, the best thing I can suggest for that is to try opening it up on google in chrome – I’m not sure why that site displays it that way but I’m seeing it load well on my desktop computer in the chrome browser. This is basically the updated version of that borscht recipe though. Hope you love it! Reply

      • Reno Dave
        January 4, 2019

        Natasha,
        Thanks for the quick response. I’m not a Google Chrome person and don’t want to be one for the sake of a recipe. Way too complicated way to get what otherwise seems like a great recipe. If you could just send the Borsch Recipe II, that would be great. Otherwise, I’ll be okay and wonder why, rather than why not..
        Color me beet red!!
        Reno Dave Reply

  • Kaity
    January 3, 2019

    You can’t call it “classic Borsch” when you make substitutions! Beans?? Really?! Reply

    • Natashas Kitchen
      January 3, 2019

      Hi Kaity! This is our family’s version of classic borsch. Reply

    • linda dunleavy
      January 16, 2019

      Borsht is one of those soups that has many, many variations! My “YaYa” made it very similiar but with chicken and always with mayonaise, chunks of garlic and dill on top. Yummy!! Reply

  • JERI HERRINGTON
    January 3, 2019

    Hi Natasha instead of sour cream and mayo I used yogurt Reply

    • Natashas Kitchen
      January 3, 2019

      I haven’t tested that so I can’t advise. If you experiment, let me know how you liked the recipe Reply

  • Rebecca Regeza
    January 2, 2019

    Where can I find your classic Ukrainian Borsh recipe?
    It was my family’s favorite! Reply

    • Natashas Kitchen
      January 2, 2019

      Hi Rebecca, here is a web archive of the original recipe. Hope that helps! 🙂 We only update recipes when we feel it is an improvement, but I understand if you are used to making the original version. Reply

  • Denise
    December 30, 2018

    Thanks for this recipe, but we loved the old one, with grated carrots, red kidney beans, and cabbage. Any chance you could add a link to that one. I’m not sure I can recreate it myself! Thanks for all your recipes, which we love. Reply

  • Motria
    December 27, 2018

    Thank you! I used this recipe for the first time this year and my family loved it! Even I, who doesn’t particularly care for borscht, loved it. 🙂 The seasonings are spot on. I skipped the potatoes, peppers and beans because traditionally for Christmas Eve it wasn’t included in the borscht I grew up with. No dill either because the cook doesn’t like it. Lol. And to make the soup vegetarian for Sviata Vechera, I used vegetable stock. A nice, lighter soup to complement the richness of the rest of the meal.

    I love your recipes! Happy New Year! Reply

    • Natashas Kitchen
      December 27, 2018

      I love that! Thank you for sharing this with me and for the wonderful review! 🙂 Reply

  • Kimberly
    December 20, 2018

    My only prior experience with borscht was a cold borscht I once tried at a Jewish deli, and I wasn’t too impressed. But since my vegetable CSA gave me beets, carrots, and potatoes this week, I thought I’d go ahead and try yours.

    Oh my gosh, this was AMAZING. Dinner was a few hours ago, and I still can’t stop thinking about how incredible this soup was. This is going on a recipe card, for sure!

    (I used a dollop of mayo) Reply

    • Natashas Kitchen
      December 20, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). Reply

  • Veronika Serikov
    December 17, 2018

    Hi Natasha, you had a Ukrainian borscht on your website that I can no longer find. It’s my favorite!! Please send it to me! Or post it back up on the website. Reply

    • Natasha
      December 17, 2018

      Hi Veronika, this is the same recipe you are referring to. Here is a web archive of the original recipe. Hope that helps! 🙂 We only update recipes when we feel it is an improvement, but her it is if you prefer the original version. Reply

      • Evan Proulx
        May 5, 2019

        Hi Natasha,

        I’m hoping to get the original version of this recipe as well. Can you send it my way? Reply

        • Natashas Kitchen
          May 6, 2019

          Hi Evan, here is a web archive of the original recipe. Hope that helps! 🙂 We only update recipes when we feel it is an improvement, but I understand if you are used to making the original version. Reply

  • Z
    December 15, 2018

    Hi
    Do you boil your beets before you shred them?
    Thanks Reply

    • Natashas Kitchen
      December 15, 2018

      We did not boil the beets, they will cook through in the broth 🙂 Reply

  • Anna
    December 10, 2018

    This is an awesome recipe! I love borscht but never made it until I came across this recipe. I like the fact that it has no cabbage, that way I can bring it to work for lunch 😉 And, the best part is, my husband (who is a very picky Puerto Rican eater) loves it. He actually requests it now. The very first time I made it, I followed the recipe to a T and loved it. However, since I try to watch my calories, I used turnips instead of potatoes in my last batch and it came out just as good, my husband did not even notice. Reply

    • Natashas Kitchen
      December 10, 2018

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

  • Jason
    December 9, 2018

    Nice recipe, but some significant improvements could be made. First, when the spices are added is odd. Bay leaves should be added when the broth and water are added. It takes time for them to infuse the soup. Second, too much water is added. You could halve that. Third, why not sauté the garlic for at least some of the time that the onion and celery are sauté. Fourth, Ketchup? Really? How about some chopped canned tomatoes? Fifth, at the beginning of the recipe, you say that the cook time is 1 hour and 40 minutes. However, nothing in the body of the recipe indicates that length of time. In fact, the body of the recipe suggests a much shorter time. Reply

    • Natasha
      December 10, 2018

      Hi Jason, with bay leaves, they can be added earlier or later but the flavor will differ so it depends on the flavor you are going for – sort of like when you cook garlic – the flavor changes as it is cooked longer. Reply

  • Mirabelle
    December 8, 2018

    Can you please keep the old version of the recipe as an option? I’d really prefer to work with the original recipe, as it is what I have the ingredients for. Reply

    • Natasha
      December 10, 2018

      Hi Mirabelle, here is a web archive of the original recipe. Hope that helps! 🙂 We only update recipes when we feel it is an improvement, but I understand if you are used to making the original version. Reply

  • Mary Ann dutchak
    December 8, 2018

    I was reading some of the reviews I am also looking for the borscht recipe that had kidney beans grated carrots cabbage can you help me or send me the recipe? Reply

    • Natashas Kitchen
      December 8, 2018

      Hi Mary Ann, this is the same recipe, just improved slightly. Also, we took out the cabbage but kept the instructions for adding it in the recipe. I hope that helps! Reply

  • Eva
    December 7, 2018

    Hi Natasha! I love your recipes and use them often. Just wondering if you could make this with pre-cooked beets?… Just grate or small dice them and add them to the soup Reply

    • Natashas Kitchen
      December 7, 2018

      Hi Eva, that may affect the flavor a bit. It’s nice to use the water that you boiled the beets in to get more flavor and color into the soup. I’d love to know how you like it if you use precooked. Reply

  • December 3, 2018

    Loving your borscht ❤️ Reply

    • Natashas Kitchen
      December 3, 2018

      I’m so happy you’re enjoying that! Thank you for that great review! Reply

  • Alexandra
    December 2, 2018

    I wear glasses when chopping onions. Also helps keep running water, but you have to be close to the faucet. Reply

    • Natashas Kitchen
      December 2, 2018

      Thank you for that great tip! Reply

      • Shannon M Wagner
        December 10, 2018

        I have a lit candle burning next to the onions when slicing. Seems to work. Reply

        • Natashas Kitchen
          December 10, 2018

          I will have to try that! Thanks for the great idea! Reply

    • Bill
      January 16, 2019

      Swim goggles or snow skiing goggles work great! Reply

      • Natashas Kitchen
        January 16, 2019

        Thank you for sharing that, Bill! Reply

  • Chris T
    December 1, 2018

    I – like many of you – loved the old recipe but followed this one and it’s just as good! Keep the faith in Natasha lol Reply

    • Natasha
      December 1, 2018

      I’m so glad you enjoyed it! 🙂 Thank you for the wonderful review 🙂 And yes, I would definitely never post something that was worse 😉  Reply

  • Daniela
    November 21, 2018

    Hi! I used to make the vegetarian version all the time but never took a screenshot.. so sad you deleted it 🙁 Reply

    • Natashas Kitchen
      November 21, 2018

      Hi Daniela, this is the same recipe, just improved slightly. Also, we took out the cabbage but kept the instructions for adding it in the recipe. I hope that helps! Reply

  • David T
    November 20, 2018

    There are a lot of red cabbages around where I live in Britain. Last week my mum got one in her veg box delivery she has and there was another one cheap in the market last weekend and I couldn’t resist. Enjoyed making this recipe again, this latest batch I did a bit different as I didn’t have fresh dill around but used fennel, and had some natural yoghurt to use up so used that instead of sour cream. Reply

    • Natashas Kitchen
      November 20, 2018

      Thank you for sharing this with me David! This recipe would be perfect for all of that cabbage! Reply

  • Khuzaima
    November 12, 2018

    thanks for the recipe I had to make borscht for my project on Ukraine Reply

    • Natashas Kitchen
      November 12, 2018

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

  • Anna Acosta
    November 12, 2018

    Hands down, the best borcht recipe ever! And, you can even take to work for lunch because there’s no cabbage 😏 The only thing I change, when I am watching my calories, I substitute potatoes, which I I love, with turnips. Thank you! Reply

    • Natashas Kitchen
      November 12, 2018

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

  • Amanda Smith
    November 10, 2018

    Natasha – what happened to your other beet soup? The one with cabbage where the beets were cut – not grated? I can’t seem to find it and I liked that one. This one is completely different Reply

    • Natashas Kitchen
      November 10, 2018

      Here are our Borscht archives Amanda Reply

      • Amanda Smith
        November 12, 2018

        Unfortunately, all I am able to locate is a meat one and the superfood one. Not the old one I am referring to. Reply

        • Natashas Kitchen
          November 12, 2018

          This is that same recipe Amanda. We had 2 borscht recipes on the site which was always confusing to readers to we removed that one and updated this (the original borscht) with a video and new photos. The only change was the cabbage and I have instructions in the post on when to add that if using. I hope that helps! Reply

          • Amanda Smith
            November 12, 2018

            Well, unfortunately, it doesn’t help. It is not the same recipe at all. It’s ok though. I committed the old one to memory so I still have it. Thank you anyway. I may even try this method with the other ingredient list. Might work out well…easier maybe. Thank you.

          • Tony
            November 12, 2018

            I agree this recipe is rather different. I have made the “original” many times. The beets were boiled first, then grated. The beans were kidney beans, the cabbage was an ingredient, the grated carrots were added to the ketchup mixture, and I don’t remember any vinegar or bell peppers….
            Do you happen to have the original “original” recipe still? I would have printed it if I knew it was going to be updated. Thanks a ton!!

          • Miroslav
            November 21, 2018

            Natasha, I’m also missing the ‘old’ original recipe on your website (as Amanda and Tony mentioned as well). I had it bookmarked and now it’s lost. Really loved that one! I’d really appreciate if you could ‘bring it back’.

          • Natasha
            November 21, 2018

            Hi Miroslav, this is the same recipe, just improved slightly. Also, we took out the cabbage but kept the instructions for adding it in the recipe. I hope that helps!

  • Robin
    November 3, 2018

    I’m off to the farmers market to get all the ingredients so I can make this tomorrow. Will be serving it my friend who says she doesn’t like borscht (she’s only had the cold version). She didn’t used to like beets but I convinced her by preparing fresh beets – she’d only ever had canned. 😊 Wish me luck! Reply

    • Natasha
      November 3, 2018

      I hope you both love the borscht recipe! 🙂 Reply

    • Sue
      November 10, 2018

      I’m wondering if I did something wrong. I had small beets so I used almost six of them, still my soup doesn’t even look close to the color of yours. And seems WAY more watery. It seemed like a lot of liquid to me 4+6 cups but that’s what I used. Any thoughts of what I did wrong? Mine is orange and watery…. Reply

      • Natashas Kitchen
        November 11, 2018

        It may have been the beets themselves? Were they possibly old or a difference sort? The water should be fairly dark with that many beets. Did you change anything in the recipe? Reply

  • Anna
    November 2, 2018

    I love your channel and will be trying some of your recipes this weekend 🙂
    About the onion 🙂 i found that leaving the peeled onion with the bottom or top (or both) cut off for 5 min in cold water before chopping it make a difference 🙂 Reply

    • Natashas Kitchen
      November 2, 2018

      Thank you for sharing that with us, Anna!! Reply

  • Sam
    October 30, 2018

    So tasty! Loved the use of beets in this recipe. Thanks for sharing! Reply

    • Natashas Kitchen
      October 30, 2018

      You’re welcome! I’m so glad you liked it! Reply

  • Susan
    October 28, 2018

    An easy recipe for the best soup I’ve ever made, and I make a lot of soup!! Thank you so much for sharing this family favourite. It will definitely become one of ours. Reply

    • Natashas Kitchen
      October 28, 2018

      Thank you for sharing that with us, Susan! That’s so great! It sounds like you definitely have a new family favorite! Reply

  • Jeff Willis
    October 26, 2018

    Awesome with cabbage and a few shredded chicken tenders. It will become a semi-staple of my diet. Delicious Reply

    • Natashas Kitchen
      October 27, 2018

      That’s so great!! Thank you for the wonderful review! Reply

  • Theresa
    October 24, 2018

    I found your recipe online over a year ago after my son had spent 4 months working with a Ukrainian woman in Australia. He asked if I could try to make Borsch like she had. I was so glad when I tried your recipe and he said it was as good as hers. Luckily I printed the recipe – because now I come back to your website and you have completely changed your recipe. Why would you do that? I would have been very upset if I had lost your first recipe. Reply

    • Natashas Kitchen
      October 24, 2018

      Hi there Theresa! I’m so happy you found our recipe! We have several different borscht recipes posted are you looking at the same one? 🙂 Reply

      • Theresa Talsma
        November 5, 2018

        I do not see the same recipe that you had earlier. It was called Classic Ukrainian Borsch Recipe. Reply

        • Natashas Kitchen
          November 5, 2018

          Theresa, you will be able to find all versions following this link here. 🙂 Reply

          • Mel
            November 11, 2018

            I back up Theresa’s comments… I am not able to find your previous Borscht Recipe on the website.
            The list of recipes you are giving the link to has the one, meat recipe, and superfood one. Would you be able to share again previous recipe???

          • Natasha
            November 12, 2018

            Hi Mel, this is that same recipe. We had 2 borscht recipes on the site which was always confusing to readers to we removed that one and updated this (the original borscht) with a video and new photos. The only change was the cabbage and I have instructions in the post on when to add that if using. I hope that helps!

    • Amanda Smith
      November 12, 2018

      Unfortunately, this isn’t the same. This calls for the ingredients to be added at completely different times and has a handful of ingredients the other recipe didn’t call for. The other recipe had you cook the beets first and add them later and now, you are calling for them to be grated and everything added at the same time. Thankfully, I remember the other one from memory, so I don’t have to lose out on it completely, but it’s still frustrating. Reply

    • Amanda Smith
      November 12, 2018

      Theresa, would it be possible for you to email your copy of that recipe? I know the ingredients, I just am unsure of the order. Thanks. Reply

    • Mirabelle
      December 8, 2018

      Hey Teresa, do you think you could email me a copy of the recipe you have printed or pictures? I would really like to have a copy of the original. I would really appreciate it. Reply

  • Aromatz-foods
    October 23, 2018

    i really like your recipe , nice work
    for some amazing recipe visit here
     Reply

    • Natashas Kitchen
      October 23, 2018

      I’m so happy you enjoyed it! Thank you! Reply

  • Cherrelyn
    October 22, 2018

    Hi Natasha, im cherrelyn, may i know how many Calories, Fats, Cholesterol, sodium, carbohydrates of this recipe the borscht soup? I have presentation for my class and im gonna use this recipe but i need to know. Please and thank you. Reply

    • Natashas Kitchen
      October 22, 2018

      Hi Cherrelyn! I love that you are using this recipe for you presentation! We are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. I recommend trying this nutrition analyzer Simply type in all of the ingredients you are using and it will give you the nutritional facts. I hope this helps! Reply

  • OksanaK
    October 19, 2018

    Natasha this was a hit with my family! My daughter who usually doesn’t like borsch because of cabbage loved this. I myself couldn’t have enough of it. Thanks so much for this deliciousness! God bless. Reply

    • Natashas Kitchen
      October 19, 2018

      Yes, This is so perfect for kids who normally wouldn’t enjoy cabbage in borscht! Reply

  • Anastasiya Krutikov
    October 18, 2018

    Love this. So good and tasty. Reply

    • Natashas Kitchen
      October 18, 2018

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

  • Valerie
    October 18, 2018

    That’s a wonderful, trusted recipe. Sometimes I add a bit of sugar ( if the beets are not sweet enough) and a bit of lemon juice or lemon acid instead of vinegar. Just one little thing: in this recipe you mention carrots in zazharka, but in the video you put them in the pot. I don’t think it makes a lot of difference, but for those who are not familiar with this soup it could be confusing. Thank you for your wonderful recipes and great presentation. And oh, about onions: if you peel it and put in a bowl with cold water for a few minutes and chop after, it helps. Reply

    • Natashas Kitchen
      October 18, 2018

      Thanks for this feedback, Valerie! SO happy you enjoyed that! Reply

  • Reno Dave
    October 18, 2018

    Supurb!!
    I tweaked it a bit, but great recipe.
    Scrubbed beets and removed root and stem ends. Quartered beets. Rumpled parchment paper, wetted it and put in bottom of 4 quart pot. Put in beets, topping with 1/4 cup vinegar and another piece of parchment paper. Baked 1 1/2 hours covered at 350°F. Rinsed under cold water in colander to b cool enough to handle. Cut beet quarters into 4-5 wedges, then crosscut 4-5 times, then sautéed. Sautéed 5 cloves minced garlic with onion and bell pepper, adding celery seed as I was out of celery ribs. Cut 1/4 head of cabbage into thin wedges, then crosscut 4-5 times, like for coleslaw. Simmered liquid down, uncovered, for 1 hour to reduce liquid to “wet” stew consistency. I used only low-sodium chicken broth, no water. The 10 cups was too much, will use 8 cups next time. This was a flavor bomb, in a great way!! Reply

    • Natashas Kitchen
      October 18, 2018

      I’m so happy you loved it! Thank you for this wonderful review and sharing your changes with us!! Reply

  • Tatyana S.
    October 18, 2018

    Thank u for a easy and delicious recipe, we were very happy with the results.
    I done some changes because I was trying to make a borsch without zazharka( I had someone that couldn’t eat fatty food after a surgery)
    so I prepped all the ingredients, put everything in the pressure cooker on soup button, except the beans I added them at the end with the fresh herbs and that’s it so easy healthy and so yummy 😋 Reply

    • Natashas Kitchen
      October 18, 2018

      I love that you made this in the pressure cooker! Thank you for sharing this with us! Reply

  • Lana
    October 17, 2018

    any chance an instant pot version coming? with meat preferably. I made few times and total time with prepwork was less than 30 min. but all recipes I find is with out meat. this one is my favorite so far. http://instantpoteats.com/delicious-instant-pot-borscht-recipe-beet-soup/ but would love to add beef to it Reply

    • Natasha
      October 17, 2018

      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 🙂 Thanks for sharing that link – it’s super helpful! Reply

    • Tatyana S.
      October 18, 2018

      *Instant pot borsch* I usually cook the beef first for 20-25 mins, then I add the rest of ingredients for it(fry the carrots and onions beforehand) and cook on soup button and at the end add fresh herbs more seasonings, that’s it👌🏻 Reply

  • Natasha
    October 17, 2018

    Hi Natasha! I thought it was only me who used one tablespoon of ketchup as a secret ingredient in Borscht. Now, the secret is out. I never tried to make Borscht without cabbage, though I do add beans, couple of tomatoes and substitute potatoes with zucchinis to make it lighter on carbs. Celery is definitely an american twist, but it works well too. I add teaspoon of sugar to make beets brighter, but I do use a lot less ketchup, I guess in your version you would get all that sugar that way.
    Thank you for sharing! Borscht is good in all of it’s variations and it’s a good timely reminder to start making it when winter is near. Reply

    • Natashas Kitchen
      October 17, 2018

      Thank you for sharing this with us, Natasha! Hey great name!! Reply

  • Andrew
    October 16, 2018

    You want the onion not to burn your eyes? If you wear contacts…it won’t. Otherwise get a gas mask. Reply

    • Natashas Kitchen
      October 16, 2018

      I can totally picture making a video in a gas mask! Thank you for your suggestions, Andrew! Reply

      • Anna
        October 30, 2018

        Hey Natasha, I tried this recipe tonight and it turned out great! The trick my family has always used for the onion crying problem was to wear swim goggles, since they’re easier to find than gas masks! Reply

        • Natashas Kitchen
          October 30, 2018

          Thank you for sharing that with us Anna! Reply

  • Gina
    October 16, 2018

    Borscht is one of my favorite soups ever. I made it last night using this recipe and it turned out amazing! The mirepoix with red bell pepper and ketchup adds so much extra flavor. This is the perfect soup to keep warm on a cold fall night. Reply

    • Natashas Kitchen
      October 16, 2018

      Thank you for this wonderful review, Gina!! I’m so happy you enjoyed that! Reply

  • Yulia
    October 15, 2018

    I can’t wait to try!! This receipe looks amazing !!!!! ❤️❤️❤️❤️❤️❤️ Reply

    • Natashas Kitchen
      October 16, 2018

      Thank you Yulia!!! Reply

  • Jo
    October 15, 2018

    I’m making this soon! I love your recipes and we have several in regular rotation around here. 🙂 I fell in love with Eastern European food about ten years ago when I taught English in Moscow and Kyiv. I loved Moscow, but nothing compares to Kyiv! It was a beautiful experience and I hope to go back someday soon. I lived near the train station and walked by a beautiful bright yellow church everyday. Such fond memories.

    I make pelmeni with my kids at least once a year. I recently found out I have Eastern European roots from one of those ancestry Dna tests. 🙂 the foods I miss and wish I had recipes for are pastries! Our school lunch ladies used to make this delicious round pastries with some kind of white cream cheese-like filing. They were amazing. There was another kind that was similar but had poppy seeds. I haven’t been able to find recipes online for anything similar but they were so delicious! 🙂 maybe you or your mom will know what I’m talking about?

    (And mayo in Ukraine and Russia is way yummier than mayo in the US! Now I’m wishing I’d have put mayo in my borscht when I was over there! If I get to make a trip, I’ll know what to do! :))

    Thanks! Reply

    • Natashas Kitchen
      October 16, 2018

      Thank you so so much for sharing this with me Jo! I can picture the yellow church and the train station! Are the recipes you are talking about sort of these poppy seed buns, or these piroshki?, This poppy seed roll is very popular, and a favorite – cherry filled buns. Reply

  • Irina Gulchenko
    October 15, 2018

    Hi Natasha,

    I’ve recently used your Quick Borscht II and loved it but can’t seem to find that recipe on your blog anymore. Could you please help?

    Thanks,
    Irina Reply

    • Natasha
      October 15, 2018

      Hi Irina, this is that same recipe for quick borscht. The only difference is that we switched to vinegar for better flavor and we sauteed the beets in the pot before adding the broth rather than sautéing them with the onion, carrot which makes for a very overcrowded pan and takes a long time to saute them adequately. This is the new and improved version of that same recipe 🙂 Reply

      • Irina Gulchenko
        October 15, 2018

        Thank you for such a quick response! Just made a big pot of this borscht 🙂 Reply

        • Natashas Kitchen
          October 16, 2018

          That’s so great! Hope you loved it! Reply

  • Gabby
    October 15, 2018

    Didn’t this recipe used to have cabbage??? I have it saved to my favourites and have used it several times and I think it has changed? Reply

    • Natasha
      October 15, 2018

      Hi Gabby, You can add cabbage but we haven’t been adding cabbage for the past few years since the children prefer the borscht without it. Reply

  • Sveta
    October 15, 2018

    Hi. This recipe sounds good. But I’m looking for the old one, meatless but with cabbage and where you cook the beets first then add all the ingredients to the water from the beets. Thanks. Reply

    • Natasha
      October 15, 2018

      Hi Sveta, this is that same recipe, with a few of the steps simplified and improved. You can add cabbage towards the end if you like cabbage. Reply

  • Roman Andriyovych Yakymchuk
    October 15, 2018

    Would you be able to please put the recipe you had back up, the one that was called “classic ukranian borscht”, it had cabbage in it and no celery if that helps!

    Thanks in advance,
    A fellow Ukranian Reply

    • Natashas Kitchen
      October 15, 2018

      Hi Roman. I’m not sure which recipe you are referring to specifically but we have several Borscht recipes on our blog. Including this one with beef. Reply

      • Roman Andriyovych Yakymchuk
        October 31, 2018

        It was this exact same recipe pretty much, even the wording in the blog was the same, but it was called a different name “Classic ukranian Borscht” and it had cabbage in it instead of celery as the major difference. Along with peeling and boiling the beets and using that as the water because it gives the soup a darker colour. Reply

        • Natasha
          October 31, 2018

          Hi Roman, this is that same recipe. You would add cabbage at when the potatoes are half cooked and omit the celery if you prefer not to use it. We had 2 very similar recipes on our site which always caused a ton of confusion for readers so we condensed it into this new and improved version. I hope that makes sense! 🙂 Reply

          • Roman Andriyovych Yakymchuk
            November 4, 2018

            Ok, thank you! 🙂

  • Shanda
    October 14, 2018

    I haven’t made this yet, but the recipe says 1 hour 40 minutes cook time. I’ve read the recipe several times, and I just don’t see it; is that correct?
    I can’t wait to try it! Reply

    • Natashas Kitchen
      October 14, 2018

      Between the boiling, sautéing and following the steps it does take about that long. 🙂 Enjoy! Reply

      • Mary Krefski
        October 15, 2018

        In my family (Lithuanian) we make a hot red beet soup and we also make a cold red beet soup. Reply

        • Natasha
          October 15, 2018

          Mmm I also love cold red beet soup and we have a recipe posted on our blog for it. I’d love to hear how you make yours! Reply

  • LYDIA NEDELCO
    October 14, 2018

    I thought I was the only one who eats this with mayo! It’s so good!!
    Natasha you are amazing! I love all your recipes and your videos. I watch you together with my kids! Reply

    • Natashas Kitchen
      October 14, 2018

      You’re so nice, Lydia! Thank you so much for this thoughtful and amazing review! Reply

  • Olga
    October 14, 2018

    In your introduction you write about cabbage adding nutrients to the soup. I read the recepie couple time and didnt find cabbage in a recepie. Classic borsch to me cabbage is a must. Recepie sounds good but its a beet soup. Reply

    • Natasha
      October 15, 2018

      Hi Olga, 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.  I added that note above 🙂 Reply

  • Izabela
    October 14, 2018

    Hi Natasha! Just peel off the onion cut it in half and wash each part with cold water for about 10 seconds and no tears -effect. Today I’m going to make your peach Danish:-). Love…😊 Reply

    • Natashas Kitchen
      October 14, 2018

      I’ve had several people comment about soaking it in water! Thank you Izabela! Reply

  • Mary
    October 13, 2018

    I love borsch and was surprised at how easy it was to make. I held of making it for YEARS because the recipes I found (pre-internet, which gives you an idea how long ago it was) all required roasting the beets in the oven before peeling and cutting. As a busy young married with a job and later with children, I needed a recipe that didn’t require toasting in the prep stage.

    Fast forward to about a year or so ago, I found a recipe (no roasting!) and tried it.

    Delish!!

    One thing I was afraid of was the beet juice. I hear and read all the time how bad it is, how hard it is to get off hands, chopping board, etc.

    Perhaps it’s an anomaly of the beets my grocery store buys, but the juice from them washes right off like pink water. No stains on my plastic chopping boards. No discolored hands. Washes right out of my clothes.

    To be sure, I do the prep at the sink and rinse my hands often, so maybe that’s the trick. Any splash on my clothes gets washed immediately at the faucet.

    I’ve been making borsch for over a year now and haven’t had any problems with stains.

    Is there a variety of beets that just doesn’t stain? I’ve heard horror stories about how tough it is to deal with beet juice, but they just don’t match up with my experience.

    Oh and to answer your question: hands down I go for sour cream. I would like to try it with greek yogurt. Mayonnaise sounds like it might be tasty. I’ll have to give it a try. Reply

    • Natasha
      October 13, 2018

      There is a variety of beets that is more pink then red – I wonder if maybe that is the type your grocery store has? That’s great either way!! 🙂 Thanks for sharing!! I agree – this method is way quicker without sacrificing any flavor 🙂 Reply

  • Layla
    September 21, 2018

    Maybe a good and tasty recipe but for sure not classic Ukrainian. The original recipes used only root vegetables, no ketchup or beans….it’s more like a stew with your ingredients. Still nice. Reply

    • Natashas Kitchen
      September 21, 2018

      Thank you for your feedback Layla! Reply

  • Pamela Maxwell
    September 14, 2018

    THANK YOU!! I get beets in an organic farm box. I really DESPISE them. I thought what can I do with them. I remembered my grandmother’s borscht recipe and so I started hunting the Internet. I’m so glad I found your recipe. My grandmother was Ukrainian also and this recipe tastes just like the borscht she used to make. Thank you again. 😉 Reply

    • Natashas Kitchen
      September 14, 2018

      Hi Pamela! I’m so happy you found this recipe and can use up your beets! I appreciate the awesome review! Reply

      • Lisa
        October 14, 2018

        I use canned beets for my borscht. Here in the Southeast you can find either sliced or shredded beets. It is a quick and cleaner way to make borscht. Reply

  • Don
    September 10, 2018

    Hi Natasha, this recipe is excellent. We make a lot of it when the garden tells us it is ready and freeze the soup in 4 cup (medium) freezer bags. If you seal with no air and freeze them flat they take up little room and taste just as good in Feb-June as they did fresh in Sept. We also add broad beans (fava) or peas to some batches, very flexible recipe. Reply

    • Natashas Kitchen
      September 10, 2018

      Hi Don! I’m so happy you enjoyed that! Thank you for the awesome review and for sharing this with us! Reply

  • Emily
    September 7, 2018

    Has anyone made this with beef broth vs chicken? Recipe looks wonderful and perfect for the garden fresh beets this time of year! Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Emily. This should work just fine with beef broth! Reply

  • Melissa
    August 5, 2018

    I have made your borscht before, last year some time….It was so good. When I came back to your website to get the recipe again, it looks like the recipe changed.. The one I used had roasted beets? Did you change that? Is there an original recipe that you could send me or post? Thank you Reply

    • Natashas Kitchen
      August 5, 2018

      Hi Melissa! We have a few different versions of Borscht posted. Is it possible this recipe you tried originally? This recipe used Sautéed beets? Or this recipe? This recipe here calls for boiled beets. We haven’t made changes to these recipes besides spelling errors since their original post dates. I hope this helps Melissa! I believe the only recipe I have so far with roasted beets is this Shuba Salad one. Reply

  • Holly Schaefer
    July 25, 2018

    I look forward to trying this! Over Christmas a friend of mine from St. Petersburg (Russia) made this for us here in Switzerland! It was delicious. The only main difference I can think of is that she added beef to it! Reply

    • Natashas Kitchen
      July 25, 2018

      Hi Holly! Borsch is definitely a classic! We have a version of this with beef as well. You can find this here. 🙂 Reply

  • Lauren
    May 8, 2018

    Hi Natasha! I just wanted to say that I love to reference your website when I’m passing on Ukrainian recipes; they are so easy to follow and the results have always turned out wonderfully for me. I learned to make Ukrainian food when I served in the Peace Corps in eastern Ukraine and often make it at home for my family of five and whoever might be a guest around our dinner table. Most recently, my book club met to discuss A Gentleman in Moscow and since I was hosting, I decided to serve a Slavic inspired menu. We even pulled the kitchen table into our living room and ate around the couch, just like we so often did in the Ukrainian homes we visited. Most of the recipes for the night came from your website but the borscht was hands down their most surprising favorite! I probably make this recipe three or four times a year and just freeze it in quart sized ziplock bags to pull out as needed for dinners (sans potatoes, of course!). So what I served that night had been made about a month or two beforehand and reheated with fresh potatoes; many of my guests had a preconceived opinion of what borscht was or that they wouldn’t like it because of the beets, but even the most beet loathing person among us finished her bowl and said it was good. I’d say that’s a rave review! One of our members is a book blogger and linked to your website on her blog for the recipes:
    http://www.thenovelendeavor.com/2018/05/book-club-a-gentleman-in-moscow-by-amor-towles/ Reply

    • Natasha's Kitchen
      May 8, 2018

      Hello Lauren! I’m happy to hear how much everyone enjoys the recipes. Thanks for following and sharing your excellent review! I’m flattered! 🙂 Reply

  • Tracie
    May 2, 2018

    Thanks for the recipe I am 9 weeks pregnant and was craving Borsht so bad today! Probably will eat it all myself 😛 Reply

    • Natasha's Kitchen
      May 3, 2018

      You’re welcome Tracie! I hope it hits the spot, thanks for sharing! Reply

  • Ginnea
    April 11, 2018

    I didn’t particulary like this recipe. For me it turned out bland in both taste and color. Also, it took a much longer time than another recipe that I used before where you grate the beets and saute with the carrots. Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      Hi Ginnea, the color of the borsch can be lighter if you use less or smaller beats and sometimes just the variety of beat can give off less color. Reply

      • Venke
        September 7, 2018

        I think the freshness and quality of the ingredients makes a huge difference. The quick beet borscht recipe turned out wonderful. I’ve been craving borscht and love this recipe with the light coloured beans. Reply

        • Natashas Kitchen
          September 7, 2018

          I agree! Having my mom’s garden to pick and choose fresh ingredients from has been a huge blessing! Thank you for the wonderful review, Venke! Reply

    • David
      April 26, 2018

      I made it for the first time today. Used 2lbs of pork and boiled it for 1 hour and 30 mins, this was the stock for the soup. I feel it had a large impact on the flavor. Reply

  • Donalda
    March 31, 2018

    Can I cut this recipe in half?? Reply

    • Natasha
      natashaskitchen
      March 31, 2018

      Hi Donalda, yes that should work great. Reply

  • Geri
    March 25, 2018

    You know that is always the best borscht, no one makes it as good as this one. Thank you so much for posting it. I too am Ukrainian and make the odd thing which my Mom made. I will never be able to recreate my Mother’s cooking, I try but that is life. Again, Thank you so much for all the recipes. Reply

    • Natasha's Kitchen
      March 26, 2018

      My pleasure Geri! I’m happy to hear the recipe brings back fond memories. Thanks for following and sharing your great review! Reply

  • Marina L.
    March 13, 2018

    Hi,

    Thanks for posting this. I love Borsh but I don’t remember ever having beans in there. 0.0 Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Marina, the beans are a nice way to add protein without adding meat. We do have a beef borscht version as well. I hope you love it! 🙂 Reply

  • Mrs H
    March 10, 2018

    We live in the South Pacific and I can only get round beets not the longer ones that are pictured. Would I still only use 2-3? Reply

    • Natasha
      natashaskitchen
      March 10, 2018

      Hi Mrs. H. 3 medium/large round beets would work great! They definitely don’t have to be the long variety. These were just the ones my Mother grew in her garden that year. There is no difference in flavor or texture to regular round beets. I hope you love the recipe! Reply

  • Linda
    February 28, 2018

    My grandmother and aunts always put beef in theres Reply

  • Brett
    February 27, 2018

    My first time trying Borsch was at home using this recipe and without a doubt it is the best soup I have ever had. Thank you for taking the time to share this with us. Reply

    • Natasha's Kitchen
      February 28, 2018

      My pleasure Brett! I’m happy to hear how much you love the recipe. Thanks for sharing your fantastic review! Reply

  • Veronika S.
    February 27, 2018

    My favorite version of bortsh. I used to make mine slightly different, but have switched to this version. Loved the lemon for a tangy twist. Reply

    • Natasha's Kitchen
      February 27, 2018

      I’m glad you enjoy the recipe as much as I do! Thanks for sharing Veronika! Reply

  • leon
    February 26, 2018

    excelent recipe 🙂

    greetings from Poland 🙂 Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m glad you enjoy it Leon, thanks for sharing! Reply

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