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

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:


If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our Youtube Channel.

Classic Borscht Recipe (Beet Soup)

4.82 from 137 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

For Zazharka (Mirepoix):

  • 2 celery ribs trimmed and finely chopped
  • 2 carrots peeled and grated
  • 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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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!!

  • 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

  • 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

  • Sue
    January 30, 2018

    Has anyone tried this recipe with golden beets? Can’t find any decent red beets at my store right now. Reply

    • Natasha
      natashaskitchen
      January 30, 2018

      Hi Sue, I honestly haven’t tried so I can’t say for sure. I think it would be worth experimenting. 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 as far as flavor goes, I just haven’t tested it. Reply

  • Angie
    January 22, 2018

    Awesome!!
    I use the white kidney beans (cannellini) without the juice. I love the contrast in color. I also dice up two beet leaves and add to the pot for extra nutrients and color.
    Thank you 🙂 Reply

    • Natasha's Kitchen
      January 22, 2018

      My pleasure Angie! Thanks for sharing your great review with other readers! Reply

  • Linda Kwarciany
    January 21, 2018

    I have everything on hand – borscht this week. Reply

    • Natasha's Kitchen
      January 21, 2018

      I hope you love it Linda! Please let me know what you think! Reply

  • Ronda Leitch
    January 12, 2018

    Delicious! We used our own garden vegetables! Your recipe will be our go to from now on! Reply

    • Natasha's Kitchen
      January 12, 2018

      Yum, I bet that tasted amazing! I’m glad you enjoy the recipe Ronda, thanks for sharing! Reply

  • richard schmidt
    December 19, 2017

    I see you use Better Than Bullion-I do too but I’m vegetarian can I use the vegetable variety for this? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Richard, I do think a good vegetable broth will work great 🙂 Reply

      • richard schmidt
        December 19, 2017

        thank you-otherwise im not changing a thing Reply

  • Ken
    December 14, 2017

    I just made this soup for the first time. Glad I did, its great. Thanks for recipe. Reply

    • Natasha's Kitchen
      December 14, 2017

      You’re welcome Ken! I’m happy to hear how much you enjoy the recipe. Thanks for sharing! Reply

  • Kat
    December 9, 2017

    Can this be made ahead of time and stored in a mason jar. My father-in-law is polish, we are visiting them at Christmas and I thought I would make a gift basket as put this in the basket, but curious how long it keeps Reply

    • Natasha
      natashaskitchen
      December 9, 2017

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

  • Brianne Toma
    November 20, 2017

    This recipe is the only one I trust. All other styles are bland and not very home-like. Thank you. This is my holiday traditional soup. My husband’s Polish and he gobbles this up. I’m German and I just take his portions. 😀 hahahahaha I kid I kid. …almost. Reply

    • Natasha's Kitchen
      November 20, 2017

      I’m glad the recipe is a HIT in your home! 🙂 Thanks for sharing your excellent review with other readers! Reply

  • Stephen
    November 19, 2017

    As a third generation Ukrainian I wanted to continue the beautiful traditions for January 6th Christmas Eve after my mother passed away and made this borscht recipe last year. It was a huge hit and will be on the menu every January 6th Christmas Eve. Thank you. Reply

    • Natasha's Kitchen
      November 20, 2017

      You’re welcome Stephen! I’m sorry to hear about your mother. I’m glad you and your family enjoy this recipe and can continue family traditions! God Bless Reply

  • Ramon Ayre
    November 8, 2017

    Was craving Borscht, so I made my first batch using this recipe. Excellent recipe, made cooking Borscht much easier than I thought! Freezes well.Thanks! Reply

    • Natasha's Kitchen
      November 8, 2017

      You’re welcome Ramon! I’m so glad to hear how much you love the recipe! Thanks for sharing your great review! Reply

      • Naureen
        November 20, 2017

        Hi Natasha,

        Not to take away from your recipe but is there a ketogenic version you could reccommend? Reply

        • Natasha
          natashaskitchen
          November 20, 2017

          Hi Naureen, I don’t believe beets are on the ketogenic diet so that would be really difficult to substitute since it’s not borsch without them. 🙁 You could sub the potatoes for cauliflower and the ketchup for tomato sauce if needed but there’s just no simple sub for the beets. Reply

  • Tim Noveroske
    November 5, 2017

    Hi Natasha,
    I am Polish and love all foods using beets cabbage ,etc. This is a wonderfull Borsch recipe and will make this ofen. My wife also loves the ethnic foods I cook and this will be a favorite . Thank You again for sharing.
    Tim Reply

    • Natasha's Kitchen
      November 6, 2017

      It’s my pleasure Tim! I hope you both love the recipe! 🙂 Reply

  • Marko
    November 3, 2017

    Ahh, bortch is one of my favorite soups! This fall I’ve tried all sorts of slavic soups, yesterday made some rassolnik! 🙂

    Otherwise very similar to my recipe, but beans!? No way! You do not live in Ukraine anymore, do you 🙂

    And hi from Finland btw 🙂 Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Hi Marko! We add beans to incorporate some protein in the borsch, but you can absolutely omit them if you prefer 🙂 Reply

  • Jollean
    October 28, 2017

    Made this and my husband and I both loved it. Thanks for sharing. Reply

    • Natasha's Kitchen
      October 29, 2017

      You’re welcome Jollean! I’m so glad to hear that! Thanks for sharing! Reply

  • Kathy
    October 28, 2017

    My husband and I agree this is the best borscht we have ever eaten! I am looking forward to the leftovers of this soup. All of the veggies I used were from my garden. What a great way to get some of them used up! Reply

    • Natasha's Kitchen
      October 29, 2017

      I’m happy to hear that Kathy! Thanks for sharing your fantastic review! Reply

  • Lorne
    October 12, 2017

    Thanks Natasha for sharing this recipe.
    Made it today for dinner for the wife and I, and still plenty left over. We both enjoyed it very much. Will make again.
    Great recipe. Reply

    • Natasha's Kitchen
      October 13, 2017

      My pleasure Lorne! I’m glad to hear you both love the recipe! Thanks for sharing your great review! Reply

  • Lucy
    September 26, 2017

    do you have to put the kidney beans? I’ve never heard of this before. I’ve never eaten borscht with beans before either. Reply

    • Natasha
      natashaskitchen
      September 27, 2017

      Hi Lucy, you can omit them if you wish, it is just a nice way to add protein to the borscht. Reply

  • Karen
    September 23, 2017

    This recipe is just delicious! The best I have ever had Reply

    • Natasha's Kitchen
      September 25, 2017

      Oh wow, that’s quite the compliment! I’m glad to hear how much you love the recipe Karen! Thanks for sharing 🙂 Reply

  • Madeline
    September 20, 2017

    Fantastic recipe, loved by all! (Well,
    Most.. sadly my younger siblings demand MEAT in their meal, of which I eat little of.. is there any meat that could be incorporated with this dish??)

    The only thing to note was that in the instructions is that I feel that the terms ‘sliced’, and ‘chopped’, could be swapped for one another 🙂

    Thank you. Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      Hi Madeline, we do have a borscht with meat that you might enjoy :). Also, thanks for the tip! 🙂 Reply

  • Margrith Broger
    August 31, 2017

    I live in Catalonia, Spain, and all of my friends, local and foreign agree that they have never tasted a better borscht. The time investment is well worth while.
    As a matter of fact, these days I’ll make a 20 liter pot because I’ve discovered it freezes beautifully. You have no idea about how many friends I’ll make happy.
    Thank you very much! Reply

    • Natasha's Kitchen
      August 31, 2017

      You’re welcome! I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review! 🙂 Reply

  • Kasey
    August 30, 2017

    Love this recipe but I can never get my beets clean enough to save the beet water. Should I use a brush or something? I scrub them and scrub them but always wind up with gross brown water with lots of dirt :\ I don’t want to peel them first as it’s so much more work than after boiling them but I’m almost inclined to to save the water. Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Kasey, I do use a brush to scrub the beets but you can also peel the beets before boiling if that is easier for you. It will still work 🙂 Reply

    • Meg
      August 30, 2017

      I always scrub my root vegetables with a stiff vegetable brush and it does the trick! Reply

    • Jack
      September 3, 2017

      If you are not using young beets I can see having brownish broth; however, as to the dirt problem I would recommend first soaking the beets in cool water for an hour, scrub them with a brush, rinse and then cook. I would save the water the beets were cooked in regardless of the color. When you add the beets later the color will change. Reply

  • Meg
    August 26, 2017

    This was delicious! I’ve made different versions of borscht before, but this one is the best. Only changes I made were to cook the beets in a pressure cooker so I didn’t have as much beet water. I made up for it with vegetable broth and also replaced the chicken broth with vegetable since we’re vegetarians. Good stuff! Reply

    • Natasha's Kitchen
      August 27, 2017

      Awesome! I’m glad to hear how enjoy the recipe Meg! Thanks for sharing your fantastic review! Reply

  • Kris
    July 13, 2017

    You recipes are amazing! Do you happen to have a recipe for Shurpa? Reply

  • Sam
    July 11, 2017

    I’ve made Borsch quite a lot but the bay leaves and lemon juice I hadn’t used before and added a really nice flavour – thanks! One thing I do differently though is to peel and grate the beetroot before cooking – it cuts down the cooking time a lot! Not sure if this would make any difference to the flavour though? Reply

    • Natasha
      natashaskitchen
      July 11, 2017

      There are a variety of ways to prep the beets and they all seem to work well. 🙂 Reply

      • sharon
        August 11, 2017

        I cook mine in the pressure then pull off skins Reply

        • sharon
          August 11, 2017

          I cook mine in the pressure cooker then peel off skins. Leave a small piece of stem @ the top of the beet. Reply

    • AL CATRAZ
      July 29, 2017

      better to peel than have sand in your soup! Reply

  • Edna Roberts
    July 11, 2017

    Can this soup be frozen? Reply

    • Natasha
      natashaskitchen
      July 11, 2017

      Edna, I never tried freezing it but it should freeze just fine. Reply

      • Bob
        September 2, 2017

        Hi I cant wait to try this recipe, this soup, other versions I’ve made freeze very well. Reply

        • Natasha's Kitchen
          September 2, 2017

          Please let me know what you think of the recipe Bob! Reply

  • Janna
    June 19, 2017

    I have made borsch several times & this is by far my favourite recipe. Thank you so much for sharing all this goodness. The only change I make is omitting the beans. Reply

    • Natasha's Kitchen
      June 19, 2017

      I’m so happy to hear that Janna! Thank YOU for sharing your wonderful review! 🙂 Reply

  • Candice
    June 14, 2017

    Just made this tonight for my family for supper. My first time making borscht and I am so glad I found this recipe. Took me right back to my Great Grandmother’s place. So good and very authentic. I was sceptical about the ketchup and almost left it out but I wouldn’t change a thing! Thank you for the great recipe! Reply

    • Natasha's Kitchen
      June 15, 2017

      You’re welcome Candice! I’m so glad you love it! Thanks for sharing 😀 Reply

  • Brigitte
    June 3, 2017

    Thank you Natasha..my hubby is Polish and really like to make this soup in memory of his mother I added speck to it as I remember babcia did, also loved your baked piroshki , keep those recipes coming 😊 Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Brigitte, you are very welcome and thank you for the encouragement 😬 Reply

      • June 24, 2017

        I have made your recipe many times and it is fantastic, delicious, and hearty. I am about to make yet another pot full of this delicious yummy healthy goodness. Reply

        • Natasha's Kitchen
          June 25, 2017

          Yes, I’m so glad to hear that Bridgette! Thanks for sharing your wonderful review! Reply

  • Emily
    June 1, 2017

    Very good! I used vegetable broth and skipped adding beans because I didn’t have any.

    I thought there wouldn’t be enough dill and almost added extra without tasting – but it was great just as the recipe suggested! Reply

    • Natasha's Kitchen
      June 1, 2017

      I’m happy to hear you enjoy the recipe Emily! Thanks for sharing your review! Reply

  • sherry watson
    March 30, 2017

    this recipe was the best! I added alittle garlic to mine. I was just curious though if you knew how many calories is in this soup???? Reply

    • Natasha's Kitchen
      March 31, 2017

      I’m happy to hear how much you enjoy the soup Sherry!
      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Manuela
    March 22, 2017

    Kidney beans and ketchup???? Must be an American version of the soup. Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      Hi Manuela, we add the beans to give the soup some protein and the ketchup really enhances the flavor. We do adapt our traditional dishes to the ingredients we have available and I do think these 2 add-ins definitely improve on the flavor of the soup. If you’ve never tried them, I hope you give them a whirl! 😉 Reply

  • Sara
    March 15, 2017

    16 cups of liquid sounds scary! There’s just me & I don’t necessarily want an entire freezer full of leftover borscht. Suggestions? Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      Hi Sara 🙂 We’re used to making this and enjoying it throughout the week so I always make a big pot. You could cut the recipe in half or if you wanted a heartier borsch, you could start with 6 cups water and 6 cups broth, totaling 12 cups and then season with salt to taste. You’ll probably need a little less lemon juice and ketchup as well. Reply

      • Sara
        March 19, 2017

        Thank you for the prompt reply!!! This was my first time making “borscht” & your recipe was the one I used the most as my, well, experiment! I used vegetable stock, chickpeas, & apple cider vinegar instead. And also used red cabbage rather than green. Added a tiny bit of sugar, too. I also put horseradish & dill in my sour cream topping.

        Not entirely sure what traditional Borsht is supposed to taste like, but mine tuned out pretty dang good! 🤘

        Still had MORE than enough and ended up with a little over 32 oz to freeze and at least a weeks worth in the fridge.

        Thank you so much Natasha for your simple guide & prompt advice!!! Reply

        • Sara
          March 19, 2017

          Oh, also no ketchup, used 1 tiny can of tomato paste (hence the need for sugar…). Reply

        • Natasha's Kitchen
          March 20, 2017

          Yum! That sounds great! I’m happy to help and to hear how much you enjoy the recipe Sara. 🙂 Reply

        • Sherrill Jeter
          April 11, 2017

          We’ve never had any left to freeze or throw away. I suggest you do the recipe first and improve it later. Likely will work better. Reply

  • Mike
    March 14, 2017

    Nice one but wait…no meat(pieces of beef)? Reply

  • Lidia Bayliss
    March 6, 2017

    Natasha, loved this quicker version of borscht after making these changes: add garlic! Borscht isn’t authentic without it! Also I used beef stock or broth for a deeper flavor. One question too: 1/2 a head of cabbage? This is too vague as my cabbage head was large so I ended up with too much.
    Best regards from a fellow Ukrainian
    Fellow Ukrainian Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      I absolutely love that suggestion!! Lately, my Mom has been squeezing in a clove of garlic into every soup in the last 5 minutes of cooking and it completely improves it! Next time I make this, I’ll have to add that 😉 Reply

  • Franny
    February 24, 2017

    My mother (from Poland) made this all the time and I loved it, .. Unfortunately never wrote the recipe down. All I remember in the soup was shredded beets, red cabbage, potatoes .. AND the soup was PINK which she mixed in sourcream. Anyone ever had the soup pink? And maybe lemon with a lot of College Inn chicken broth. Any suggestions? Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      Hi Franny, it does turn pink when you stir the sour cream in. It sounds alot like this recipe 🙂 Reply

    • judy
      March 26, 2017

      yes! My grandmother used to beat in an egg yolk just before serving. The soup turned pink. I do that now and it is delish. I also strain in chopped canned tomatoes for extra taste. Reply

  • Kim
    February 19, 2017

    This is the best recipe I have ever tried!!!
    I make it again & again! Thank you so much! The fresh lemon is key) I replace the ketchup with a can of tomato paste… Reply

    • Natasha's Kitchen
      February 20, 2017

      That’s great Kim! I’m glad you love the recipe! Reply

    • Sara
      March 15, 2017

      Can I use canned beets? Should I strain them or use the “juice”? & how many cans? Reply

      • Natasha
        natashaskitchen
        March 16, 2017

        Hi Sara, I still think it’s best with fresh beats but if you wish to substitute, use 2 cans with their juice 🙂 Reply

  • Linda
    February 16, 2017

    I made this pretty much the way it was described. I pressure cooked the beets which took way less time and saved the broth for the potatoes, etc. Also I didn’t have a lemon but I did have a lime😬Hope that wasn’t too sacreligious. And had to use dried dill. Here’s the thing. I wanted more “heavyiness” so I threw in some meatballs, cause it was easy:/ And it was to die for!
    I’ll send a picture if I can figure out where to do it:) Reply

    • Natasha
      natashaskitchen
      February 16, 2017

      lol sacreligious. That made me laugh. I’m so happy you sent a picture! Thanks again for sharing that with me! 🙂 Reply

  • Joy Shewan
    February 8, 2017

    What about salt and pepper? To taste? Reply

    • Natasha
      natashaskitchen
      February 8, 2017

      Hi Joy, You can definitely season to taste with salt and pepper. I usually don’t have to add any unless I use low sodium broth. I added that note at the end of the recipe. Great question! Reply

  • Ella
    February 5, 2017

    Hello, I just made this soup which looks and tastes great, and I have enough to feed the army! Two questions – can it be eaten cold, or is that an entirely different endeavour. And can it be frozen? Reply

    • Natasha
      natashaskitchen
      February 6, 2017

      Ha ha, that’s usually how our soups go – army size! lol. Yes, it can be frozen. Since it’s liquid, leave a little room for expansion in the freezer container you’re using. Reply

  • January 17, 2017

    Nice receipt but I do in different way Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      I’d love to hear how you make yours! 🙂 Reply

  • Donna
    January 10, 2017

    Made this on Christmas Eve for my Polish friend (who doesn’t like Polish Barzcz – “red water” >:-))
    Only made 2 changes – we were having duck for Christmas dinner, so the legs and wings went in to make the stock for this first of all, which gave a lovely, rich base. Also used Savoy cabbage, simply because we like it.
    Everything else was followed to the letter, and I have to say, I really enjoyed making this; the various stages and chop-chop-chop preparation were SO relaxing!
    I let my Polish friend try it first – three large bowls later he said that was the best barszcz he’d ever tasted (and not to tell his mom that).
    A beautifully “compiled” dish, and I’m pretty sure I could feel it doing me good as I was eating it.
    Only thing I will change next time is half the amounts for the ingredients – this filled my terracotta soup pot, and he’s a giant!
    Thank YOU for this fantastic recipe – this is my go-to recipe for beet soup now. Reply

    • Natasha's Kitchen
      January 10, 2017

      What a wonderful review Donna! Thank you for sharing!! 🙂 Reply

  • Gordon
    January 7, 2017

    I add a lb of beef. Your recipe is very very good tasting. Everyone loves it even the Moldovians. Reply

    • Natasha
      natashaskitchen
      January 7, 2017

      Gordon, thank you for the wonderful review 😁…we just made another pot of borsch today! Reply

  • Lynn Newlin
    December 31, 2016

    Just love your recipes and authentic Ukrainian food.
    Do you have a favourite prune pierogi (pedaha) re ipe? Would so appreciate it.
    My Mom made it all the time but I failed to get it before she passed away! Really should have recorded everything she and my Dad did.
    Thank you! Reply

  • Denny
    December 28, 2016

    Making the Classic recipe today. I had prepared a pork loin roast for dinner recently. Do you thinking it wôuld be good cubed into this along with the beans, or would you do it differently? Reply

    • Natasha
      natashaskitchen
      December 28, 2016

      Hi Denny, I think that could work well 🙂 Reply

  • Ben
    December 4, 2016

    I’ve gotten to the cabbage step and am not certain which pot to put it in and have already done the previous step all the way. If the cabbage was supposed to be added half way through the potatoe and carrot step it should have been half way through the instructions or in the same step. Reply

    • Natasha
      natashaskitchen
      December 4, 2016

      Hi Ben, Add it to the soup pot with the potatoes. While the carrots are sautéing, you shred cabbage and it to the soup pot. I wrote out the steps in the way that I would make the soup. I hope that makes sense! 🙂 Reply

  • Francis
    November 15, 2016

    Do u add meat for this recipe? Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Francis, in this particular recipe I used beans instead of meat but you can find Borscht recipe with meat by clicking hereReply

  • Grama K (Canada)
    November 5, 2016

    I am so happy to find your recipe – we love it and make it weekly. My husband was craving the recipe his Ukrainian mom used to make for him as a boy.

    Planning to can it (also have frozen it) – have you canned it for your family? Did you pressure can it or water bath it?
    Anyone else?

    Loving this recipe – perfect every time! Reply

    • Natasha
      natashaskitchen
      November 5, 2016

      Hi 🙂 I have not tried canning. One of my readers canned it and stored it in the refrigerator for a month. Maybe someone else has more experience with canning borsch? Reply

  • Mayah
    October 11, 2016

    I just wanted to say this is my go to recipe for borscht and it turns out amazing every time! I do make two small changes: I add a little garlic to the carrot and onion mixture and I use tomato paste instead of ketchup and leave out the beans! It’s so amazing every time! Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      I’m so glad to hear it is your go-to recipe!! Thank you for sharing that with us 🙂 Reply

  • Judy
    October 6, 2016

    If you are going to can soup make sure the salt you use when preparing it is uniodized. If you use iodized salt it will always spoil after canning. Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      Thank you for sharing your tip! I usually purchase non-iodized salt but that is great to know! Reply

  • Jessica
    October 1, 2016

    Hello! This looks wonderful, cant wait to make it! But I don’t usually have ketchup at home anything you would sub it with? Thanks for the help =) Reply

    • Natasha
      natashaskitchen
      October 1, 2016

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

  • Faith
    September 30, 2016

    YUM!!! Reply

  • Rick
    September 6, 2016

    Привет! Natasha, thank you so much for sharing your recipies. I made this tonight (my first attempt ever at making Борщ) It was wonderful. My daughter whom has never tried it and loved it. I can’t wait to start making some of your other dishes. Спасибо большое, очень вкусно! Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      На здоровье Rick and thank you for such a nice review 😀. That is the best when kids love what we parents make. That’s so great! Reply

  • Kay
    September 4, 2016

    I love this recipe! I am curious though as most times I try to can it in large jars, it goes bad. Is there a set time to process the jars or is it best not to can it ? Reply

    • Natasha
      natashaskitchen
      September 4, 2016

      Hi Kay, I’ve never tried canning borsch so I can’t really advise on that. I recall a reader said she cans it and places it in the fridge and it keeps about a month but I haven’t tested borsch canning myself. Reply

    • bwz
      September 18, 2016

      Try freezing, works very well for my mother (with a different recipe, with meat), In my opinion it’s even better after being frozen. Reply

    • Mayah
      October 11, 2016

      I always use a can of tomato paste instead of ketchup and add a tbsp of sugar to it. It turns out great for me! Reply

  • Carl H
    August 19, 2016

    Is there a more traditional item besides ketchup that can be added? Reply

    • Natasha
      natashaskitchen
      August 19, 2016

      Carl, you can add 1 cup strained tomatoes or tomato juice. Let me know how it turns out 😄. Reply

  • Jessy
    August 12, 2016

    My baba used to can her borscht. Should be ok. Looking forward to trying this recipe. Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      Hi Jessy, I’ve never tried canning borscht so I can’t say for sure, but I don’t think there is enough acidity, salt or sugar in this to keep it from spoiling at room temperature. One of my readers reported that their borscht stayed canned for 1 month in the refrigerator, but keep in mind that was in the refrigerator. Reply

  • August 6, 2016

    Would it be okay to add the beet tops in this amazing recipe which i am going to make this morning? Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      Yes! Check out how in this recipeReply

    • Mary Ann
      August 9, 2016

      thankyou so much for this recipe. made it and gave some to my neighbour she loved it it reminded her of her mother when she made it as well as mine she even noticed the beet tops lol once again thank you Reply

      • Natasha
        natashaskitchen
        August 9, 2016

        You are very welcome 😀. Reply

  • Katie Frye
    August 4, 2016

    How essential is dill to the flavor of the soup? Reply

    • Natasha
      natashaskitchen
      August 5, 2016

      I always thought dill added great flavor but you can omit it if you don’t have it and the soup will still taste great 🙂 Reply

  • Christina
    August 3, 2016

    First time making borscht and it was delicious! Love how the recipe has step by step instructions that were easy to follow thank you! Reply

    • Natasha
      natashaskitchen
      August 3, 2016

      I’m so glad you enjoyed the recipe and step-by-step instructions. That’s music to my ears 🙂 Reply

  • ivory
    August 2, 2016

    I’m wondering if the chicken broth you use is salt free or the added salt broth? Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Hi Ivory, I have used both, but when I wrote out this recipe, I used regular chicken broth with added salt. If using low sodium, just add salt to taste 🙂 Reply

  • Tony
    July 22, 2016

    Can I pressure can this recipe.. sounds and looks amazing. Reply

    • Natasha
      natashaskitchen
      July 22, 2016

      Hi Tony, I’m not sure this has enough acidity to preserve it for canning. I’ve never canned borsch before so I don’t know for sure but my guess would be that it wouldn’t can well. Reply

      • Tony
        July 22, 2016

        Thank you for your rapid reply. None the less I am making this recipe this weekend. I have all these ingredients in our garden. Thanks Reply

      • Lynn
        August 10, 2016

        I canned a couple of jars last year to see if it would work. Kept them in the fridge. Not sure how long it will last. The last jar we took out was in the fridge for 2 months and was still really good. I will be canning more this year to see just how long they will last. Reply

        • Natasha
          natashaskitchen
          August 10, 2016

          Oh wow that’s awesome to know that it works canned in the fridge! Thank you for sharing that with us! 🙂 Reply

  • Kate S
    June 11, 2016

    Hi Natasha,

    Delicious! I picked your recipe out of all the recipes I looked at online because you added a great pictorial. I did my beets in a pressure cooker first as they were enormous and round. I’ve just come out of hospital and this soup was so nutritional and comforting I actually feels so much better!
    God bless,

    Kate from Melbourne Reply

    • Natasha
      natashaskitchen
      June 11, 2016

      Kate, this is truly a feel good soup 😀. May God bless you for the speedy recovery. Reply

  • Gary
    April 30, 2016

    Since when did The Ukraine add kidney beans? I know I only lived and worked there for three years but I certainly never found it with beans or without smetana (sour cream) Reply

    • Natasha
      natashaskitchen
      April 30, 2016

      Hi Gary, we add the beans in our family for protein since there is no meat in this recipe. It’s one of the variations of borsch that our family makes. There are many different ways to make borsch and every family has their own twist on it. I do love it with sour cream also but my husband doesn’t. Reply

    • Phillip Ferrell
      May 1, 2016

      Anastasi puts mayonnaise in ours:-) Reply

  • Phillip Ferrell
    April 23, 2016

    It all looks really good. My woman, she just uses beef or chicken broth(no water)cooks the spuds and beets in the broth, then puts the cabbage in to cook, fries the onions along with bell pepper and what not in a skillet, then pours tomato juice and tomato paste in the skillet, then puts that in the pot along with beets, and yum yum. She’s stuck right now in Donbass in the DPR in donetsk. She can’t get out, and I can’t get in. Bummer. Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      Thank you for sharing her method with us! I’m always curious about how people make their borsch. That is a tough situation for you and I’m sorry to hear that :(. Reply

    • Andrea Robinson
      May 20, 2016

      My son has to make Borsch for his high school cooking class. He’s adopted from Donetsk, I lived there for a few weeks while I finished his paper work. Very depressed in that region. I have friend also stuck there. Putin. Bad news.
      We are making this tonight. But I ate Borsch in Ukraine almost every night for 6 weeks. Couldn’t get enough of it. Reply

      • Phillip Ferrell
        May 21, 2016

        Yeah, I’ve been making it, trying to make it as good as she does, but you know there’s something about a woman’s touch we men just can’t seem to quite copy, lol, especially a Russian girl from Donets’k. You can get the latest news about the struggle by typing the day’s date, and then Doni News in your address bar. Thanks. Phil. Reply

  • Anthony Lamb
    April 4, 2016

    Hello Natasha

    I’ve just watched Poh (Poh’s Kitchen) make this and right at the end she blends it all together to make a thickish smooth soup. Have you made it this way? Reply

    • Natasha
      natashaskitchen
      April 4, 2016

      Its definitely not the traditional way – blending the soup. I love the heartiness of borsch so I never blend it except for the baby to enjoy ofcourse 🙂 Reply

  • Lhyn
    March 3, 2016

    Hello.. Just now I try this recipe and my employer love it. Thanks Natasha… 😊 Reply

    • Natasha
      natashaskitchen
      March 3, 2016

      I’m so happy to hear that! 🙂 Reply

  • Alicja Abela
    February 17, 2016

    Hi Natasha,
    Just made this and it was beautiful!
    I’ve made the Polish version previously but this recipe is quite easy to make and has extra ingredients I have never used before in this dish. Letting the soup stand for a few hours while still warm infuses the flavours. My husband enjoyed it very much. Thank you. Reply

    • Natasha
      natashaskitchen
      February 17, 2016

      You are welcome 😁, I’m glad you liked it. I totally agree with you to have the soup stand for few hours. Reply

  • Kim
    February 8, 2016

    Can you suggest an alternative to ketchup for those of us who prefer to use non-processed foods? I don’t know about the States, but here in Australia, it’s full of sugar. Can I just add sugar and then some lemon juice for tartness?
    Cheerio! Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Yes that would work fine as a substitute. You can also use a little tomato paste. Reply

    • Chris A Marcus
      February 22, 2016

      Tomato paste would probably work. Also you could substitute stevia for the sugar to make it healthier. Reply

    • Anthony
      April 4, 2016

      Here (across the ditch) in GodsOwn, Heinz Watties have a ketchup with 50% less sugar. Maybe they have it in Aussie too. Reply

  • John
    February 4, 2016

    i love how you tried to name it Ukranian even though original link clearly states correct version of the name 😉

    p.s. not a russian just realistic person from USA 🙂 Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Ha ha, yes, after posting that recipe (6 years ago), it was too late to change the link because it would be broken all over the internet, but I came to find out that the origin of borscht is actually Ukrainian. And, I came to find out there are ALOT of people who are very passionate about that fact. 😉 Reply

      • David Odenwalder
        March 15, 2016

        followed this link for “Krashiy Borscht”. Krasniy is the Russian word for red and also means beautiful. Ukrainian uses the word chervoniiy for red. So the name is Russian- even if the recipe is not. Reply

        • Natasha
          natashaskitchen
          March 15, 2016

          Ha! Good point! 🙂 Reply

  • grant
    February 2, 2016

    I am looking to making this ‘peasant’ soup at the weekend, millions during WW2 cant be wrong! Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      I would love to hear how it turned out 😀. Reply

  • Dorothy
    January 23, 2016

    Hi Natasha,
    I just finished making this soup, love it!
    Instead of Kidney beans I used Chick peas! Reply

    • Natasha
      natashaskitchen
      January 24, 2016

      Dorothy, thank you for the nice review, I’m glad you like it 😃. Reply

  • Phil & June Keicher
    January 23, 2016

    We loved this recipe. My wife June said it was “perfect”. We’ve never made borscht before but have always wanted to. We were inspired by this recipe and the fact that our dish was prepared with cabbage and beets taken directly from of our fall garden. We topped ours with creme fraiche which provided a nice taste accent. Thanks so much! We look forward to trying other recipes. Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      Thank you for sharing that with me :). I’m so happy you both enjoyed it! Reply

  • Tanya
    January 17, 2016

    Hi Natasha, this one looks so light and refreshing. And the color is so inviting! I was wondering is there a way to omit the onions but still have that onion taste? I have this huge problem with cooked onions and their texture. Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Hi Tanya, you could put in the onion just peeled and cut in half and then fish them out and discard before serving the soup; that way you infuse the soup with onion flavor without the onion actually being in there. 🙂 Reply

  • maurizio
    January 17, 2016

    Natasha thanks for the idea.. I sub brussell sprouts instead of cabbage because i didn’t have it and i added some veal shank extract i had saved. it came out pretty good. First time for me with this delicious earthy soup. Reply

    • Natasha
      natashaskitchen
      January 17, 2016

      Thank you for the nice review and great job improvising the recipe 😁. Reply

  • Joanna
    January 15, 2016

    I made your soup and I loved it! Couldn’t resist to add a polish touch to it (brown sugar) to make it a little sweeter. Thank you for the recipe 🙂 Reply

    • Natasha
      natashaskitchen
      January 15, 2016

      That’s a great suggestion! Thanks for sharing! 🙂 Reply

  • Sharon
    January 12, 2016

    Dear Natasha, We made this version of your borscht last year and loved it! I would like to add beef to it…but still boil the beets as called for here. Any thoughts (or warnings) about merging this version with your Borscht with Beef recipe? Thank you! Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      I would probably just follow the borsch with beef recipe since that one is based on this one. 🙂 I hope you love it just as much! Reply

  • John
    January 11, 2016

    5 star recipe i substituted vinegar@ lemon juice made sour beet juice took longer was well worth the flavour the beans were a classic ingredient Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      I’m so glad you liked it! Thanks John! 🙂 Reply

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.