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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)

4.83 from 191 votes
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

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

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

Ingredients

For Borscht:

  • 3 medium beets peeled and grated
  • 4 Tbsp olive oil divided
  • 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?

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Christa Porras
    July 12, 2020

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

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Yes that works!

      Reply

  • Sarah Linder
    July 10, 2020

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

    Reply

    • Natashas Kitchen
      July 10, 2020

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

      Reply

  • Marin
    July 9, 2020

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

    Reply

    • Natashas Kitchen
      July 9, 2020

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

      Reply

  • lada
    July 9, 2020

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

    Reply

    • Natashas Kitchen
      July 9, 2020

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

      Reply

  • Monika
    July 8, 2020

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

    Reply

    • Natasha's Kitchen
      July 8, 2020

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

      Reply

  • Olga
    July 1, 2020

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

    Reply

    • Natasha's Kitchen
      July 1, 2020

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

      Reply

  • Joycelyn
    June 27, 2020

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

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

    Reply

  • Marisa D’Aguanno
    June 22, 2020

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

    Reply

    • Natasha's Kitchen
      June 22, 2020

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

      Reply

  • Annie
    June 21, 2020

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

    Reply

    • Natasha's Kitchen
      June 21, 2020

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

      Reply

  • Kevin
    June 12, 2020

    Can this be served cold?

    Reply

    • Natashas Kitchen
      June 12, 2020

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

      Reply

  • Matthew Chandler
    June 6, 2020

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

    SOOOOO AMAZING!!!!

    Reply

    • Natashas Kitchen
      June 6, 2020

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

      Reply

  • Patricia Gabriel
    June 5, 2020

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

    Reply

    • Natashas Kitchen
      June 5, 2020

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

      Reply

    • lora
      June 16, 2020

      no borscht without cabbage in Ukraine

      Reply

  • Sophie
    May 23, 2020

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

    Reply

    • Natashas Kitchen
      May 23, 2020

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

      Reply

  • Jillian
    May 20, 2020

    How long will this last in the fridge?

    Reply

    • Natashas Kitchen
      May 20, 2020

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

      Reply

  • Katie
    May 12, 2020

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

    Reply

    • Natasha's Kitchen
      May 12, 2020

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

      Reply

  • Nathan
    May 6, 2020

    Onion Knife Tip

    Keep your knife sharp.

    Reply

    • Natashas Kitchen
      May 6, 2020

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

      Reply

    • Matt Chandler
      June 6, 2020

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

      Reply

      • Natashas Kitchen
        June 7, 2020

        Great idea! Thank you for sharing that Matt!

        Reply

  • Cait
    April 27, 2020

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

    Thank you so much!

    Reply

    • Natasha's Kitchen
      April 27, 2020

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

      Reply

  • Gary
    April 26, 2020

    You ever ad meat to it

    Reply

  • Ian
    April 26, 2020

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

    Thank you.

    Reply

    • Natasha's Kitchen
      April 26, 2020

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

      Reply

  • Sonia
    April 18, 2020

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

    Reply

  • Maddie
    April 15, 2020

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

    Reply

    • Natasha's Kitchen
      April 16, 2020

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

      Reply

  • Maddie
    April 15, 2020

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

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

    Reply

    • Natasha
      April 16, 2020

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

      Reply

      • Maddie
        April 21, 2020

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

        Reply

        • Natashas Kitchen
          April 21, 2020

          I’m so glad you enjoyed it!

          Reply

        • Shaka
          May 27, 2020

          No

          Reply

  • Olya
    April 6, 2020

    I could hardly call borscht without cabbage with grocery store chicken broth a “classic recipe” but thank you anyway

    Reply

  • Lion
    April 4, 2020

    can make the soup super sour either just normal sour flavour?!? I just don’t find the sourness flavour. thx waiting for ur answer

    Reply

    • Natasha
      April 4, 2020

      Hi Lion, I’m not sure I understand your question, but if you want it more sour, you could add more of the lemon juice to taste and a little more ketchup.

      Reply

      • ay
        May 8, 2020

        ketchup to make it more sour? strange suggestion

        Reply

        • Cya
          May 13, 2020

          There is vinegar in ketchup, making it sour.

          Reply

  • Carol
    April 2, 2020

    Can this be canned?

    Reply

    • Natashas Kitchen
      April 2, 2020

      Hi Carol, 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

  • Viacheslav A Browning
    March 29, 2020

    Chewing gum while cutting onions works every time

    Reply

    • Natasha
      March 29, 2020

      It sounds like I need to stock a pack of gum in my kitchen drawer. Thanks for the tip!

      Reply

  • Tasha and Desiree
    March 28, 2020

    My daughter and I made this together – she’s 5. Borscht is one of my all-time favourites. This was such an easy recipe to follow and so full of flavour. Winner with us! We’ll be making it more and more, I’m sure!

    Reply

    • Natashas Kitchen
      March 29, 2020

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

      Reply

  • Abrianna
    March 27, 2020

    I am going to make this and also make draniki without the meat to go with it
    I love sour cream in whatever recipe I have

    Reply

    • Natasha's Kitchen
      March 27, 2020

      Sounds like a good plan. Please share with us how it goes!

      Reply

  • Jo
    March 24, 2020

    Thank you so much for this recipe! Is it possible to make it without dill? It has been very difficult to find these days.
    Is the flavour too different without it?

    Reply

    • Natashas Kitchen
      March 24, 2020

      Hi Jo, we love it with dill but we can absolutely omit if need be. We like to freeze for the winter months since we use it so often.

      Reply

  • Lacemaker427
    March 20, 2020

    I never have any trouble with onion tearing – I wear glasses!

    Reply

    • Natashas Kitchen
      March 21, 2020

      That’s a great tip! Thank you for sharing that with me.

      Reply

  • Jana
    March 11, 2020

    Indeed it is true what they say – there are infinitive amount of recipes for borscht. Being myself also with Eastern European blood, since whenever I could reach the stove, we cooked borscht. And completely different starting by having home made broth boiled for hours from bones.
    Indeed each family has their own recipe and there is not one which is wrong.

    Reply

    • Natasha's Kitchen
      March 11, 2020

      Totally agree. I hope you like our version too!

      Reply

  • Moon
    March 5, 2020

    Made this twice in 2 weeks. The best borscht I’ve had (after many attempts with other recipes). This one is just perfect, made my own chicken broth from leftover BBQ chicken and used cabbage instead of white beans and it was great!

    Reply

    • Natashas Kitchen
      March 5, 2020

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

      Reply

  • Leigh Anne
    March 4, 2020

    Hi thank you for the video. My cousin told me to put a slice of bread in mouth while cutting onions to keep you from crying. She said the bread absorbs whatever the onion releases.

    Reply

    • Natasha's Kitchen
      March 4, 2020

      Nice tip! I have to try this one to see if it works!

      Reply

    • Leslie R
      April 26, 2020

      I’ve never made borscht before but I had beets to use up. This is super delicious. We put the soup over leftover stuffing which sounds weird but was very good. Nothing is going to waste these days! Thanks for the recipe.

      Reply

  • wendy
    February 23, 2020

    I made this soup for the first time. The color is beautiful and very delicious. I am wondering if it can be frozen for future meals?

    Reply

    • Natasha
      February 24, 2020

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

      Reply

  • Jill
    February 21, 2020

    I really love this Borsch. I’m Polish and trying to cook dishes close to that ethnic background. I used pinto beans, Idaho potatoes, and dried dill but it still came out amazing. I didn’t use sour cream as I avoid dairy but would like to add cabbage next time. One suggestion I had is to purchase large beets (even if not organic) of about the same size as this will make them easier to peel. I tried to peel with dish washing gloves that were a little too large and was much harder on smaller beets. Definitely will buy a box of sanitary gloves for future prep. Thanks for making me feel closer to my roots.

    Reply

    • Natasha
      February 21, 2020

      Hi Jill, I’m so glad you loved the borscht. Thank you for sharing that with me and yes the gloves make cleanup a breeze especially when working with beets.

      Reply

  • Sara M.
    February 20, 2020

    I volunteer at a church-based drop-in seniors’ centre, the amazing ladies in the kitchen made this soup for Valentine’s Day for our guests. These kitchen wizards work on a tight budget but also are tasked with serving a nutritious and tasty meal. This soup was ONE OF THE BEST they’ve ever made! They added cabbage (saw your note about your kiddos and their palate). Excellent recipe, thanks Natasha’s Mom for the great hand-me-down.

    Reply

    • Natashas Kitchen
      February 20, 2020

      That’s amazing Sara! Thank you for sharing that amazing review with me!

      Reply

  • Hana Pinard
    February 17, 2020

    but dear Natasha, as Ukrainian you would know there is no t in borsch as it is spelled борщ in Ukrainian and Russian both. Let’s not Americanize such a wonderful dish.

    Reply

  • Uli
    February 16, 2020

    There is no question about the choice of topping when serving, of course.
    Sour cream is the winner by a country mile, no matter what country you may be coming from.

    Reply

    • Natashas Kitchen
      February 17, 2020

      Sour cream is definitely the popular choice.

      Reply

  • BillG
    February 15, 2020

    Cook time says 1h40m but instructions say 10m to sautee beets, 10-15m for potates to cook and 2-3min after adding mire poix. That’s <30m. What am I missing?

    Reply

    • Natasha
      February 17, 2020

      Hi Bill, you are absolutely right! We updated this recipe about a year ago and I forgot to update the cooking time. The now updated timings are accurate. Thank you so much for bringing that to my attention.

      Reply

  • natalie feizi
    February 12, 2020

    first time I made this borscht. I loved it but for some reason, it took me soooooo long. I guess chopping up the veggies is the most time-consuming part, but overall I loved the taste.

    Reply

    • Natashas Kitchen
      February 12, 2020

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

      Reply

      • AKay
        March 29, 2020

        Am I the only one who thought this lacked flavour? I followed the recipe except used low-sodium Veg broth (2c) and 2c water & veg stock powder. My beets were small, I used 5. In the end, I added 3 more small beets, more stock and salt (1/2 tsp total) and more dill (2 tbsp). The result before eating was not something I would serve. I do love all the ingredients, ease of preparation and LOVED my end product. Just wondering what I’m missing from all the rave reviews?!

        Reply

        • Natasha
          March 29, 2020

          Hi, it could be due to the low sodium vegetable broth which can have less depth of flavor than a chicken stock and probably would have needed more seasonings. Definitely season to taste at the end and make sure not to skip all of the final touch seasonings at the end which can make or break a soup

          Reply

  • Claire Turner
    January 30, 2020

    Sticking out your tongue when you cut onions prevents tearing. Sounds weird and looks funny but it works!

    Reply

    • Natashas Kitchen
      January 30, 2020

      That’s a new one! Thank you for sharing that, Claire! I’ll have to try that… (off-camera though) LOL! Thank you for stopping by!

      Reply

  • Stephanie Bennett
    January 28, 2020

    First time trying it, and it was fantastic. Will definitely make again!

    Reply

    • Natashas Kitchen
      January 28, 2020

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

      Reply

  • Andy
    January 26, 2020

    This looks great and is the recipe I choose after reading many other recipes. I’m making it tomorrow. Will definitely add the cabbage.

    Thanks

    Reply

  • Loralee Pomeroy
    January 26, 2020

    The one I had as a kid…made by my Ukrainian neighbour…had cabbage. Would you substitute or add?

    Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Loralee, you are definitely welcome to add cabbage.

      Reply

  • Carol
    January 14, 2020

    You asked if anyone wanted a special recipe.My Mom used to make apple pie with cloves,no cinnamon.I haven’t been able to find an apple pie using only cloves.She passed away 20 years ago and I haven’t enjoyed apple pie, so I stopped eating it.My husbands Mom made hers like the rest with cinnamon, so for him I made it her way. I’ve tried it with both,but don’t like it. I miss my Mom and her delicious apple pie.There must be other people who made apple pie like my Mom did.Thanks

    Reply

    • Natashas Kitchen
      January 14, 2020

      Thank you so much for sharing that with me, Carol! I hope you find the recipe you are looking for soon. & thank you for that suggestion about the cloves

      Reply

  • Ron Jette
    January 12, 2020

    I find the taste of beets just a bit too strong for my liking but I make Borscht for my Russian partner who loves it. This is the first time I’ve made it with grated beets. What a difference!

    I gobbled down a big bowl when I discovered that grated beets served this way—as opposed to those cut into bite-sized pieces—gave them a much more subtle taste. Delicious.

    I used dried dill—that was a mistake as much of it floated to the top no matter how long it simmered. Lesson learned.

    Thanks for this recipe. It’s a good one. With fresh dill.

    Reply

    • Natashas Kitchen
      January 13, 2020

      Thank you so much for sharing that with me, Ron! I’m so glad you found this recipe.

      Reply

  • Norman N Meade
    January 10, 2020

    This was Princess Dianna’s favourite dish, will try to make.

    Reply

    • Natashas Kitchen
      January 11, 2020

      Wow! I did not know that. Thank you so much for sharing that with me.

      Reply

  • Anthony
    January 3, 2020

    I made this tonight. Absolutely delicious! I added the cabbage as suggested and used vegetable stock instead of chicken. I also used a can of mixed beans instead of just cannelini, simply because that’s all I had in the house. Thank you so much for sharing this great recipe. Will definitely make it again.

    Anthony, UK

    Reply

    • Natashas Kitchen
      January 3, 2020

      Thank you so much for sharing that with me.

      Reply

  • DonnieB
    January 1, 2020

    Cut off the ends of both sides of your onion cut them in half and peel them and then, Soak your onions in ice cold water before cutting them and your eyes won’t burn as bad.

    Reply

    • Natashas Kitchen
      January 2, 2020

      Thank you for sharing that tip with us, Donnie!

      Reply

  • Sheila Obrien
    December 28, 2019

    Do you have a recipe for cabbage strudel as a savory main or side dish? If main, suggestions for sides.

    Reply

  • Sheila Obrien
    December 28, 2019

    Light Sour Cream for sure

    Reply

  • Svetlana
    December 26, 2019

    Is it a new way to cook borsh with out cabbage ?😱

    Reply

    • Natasha
      December 27, 2019

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

      Reply

  • Kathy Dill
    December 26, 2019

    Thank you so much for your delicious borscht recipe and for making a fun and helpful video. I made a double batch (in an enormous soup pot) to have enough for a dinner party and to give to family members. Borscht, sour cream, crusty bread. It’s so good!

    Reply

  • Natasha
    December 22, 2019

    Borscht needs cabbage!

    Reply

  • Maria
    December 20, 2019

    Natasha,

    Do you have a video for making ushka? I make them but it takes me forever to make a few dozen.

    Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Maria, can you describe the recipe to make sure I’m understanding the recipe you are referring to?

      Reply

      • Maria
        December 21, 2019

        It’s a mushroom dumpling in the shape of a pig’s ear that we eat with borsch. Every person gets three or four in their bowl. They are delicious but I don’t make them often because it takes all afternoon to make for just a few bites.

        Reply

  • linda ager
    December 17, 2019

    Love the Borsch, but I remember my grandmother making a cold Borsch with cucumber. Would you have a cold version. I miss this soup, esp. in the summer months. Thank you for all of your dishes. Love everyone of them.

    Reply

  • Neecee
    December 17, 2019

    Hello thank you for this Borscht soup, I plan to make it soon . I just want to let you know regarding the stop the burning eyes affect of cutting onions. If you cut the onion without cutting the onion root you can avoid setting off that enzyme that causes the burning I hope this has helped & thanks again for your great food blog. It’s been an inspiration to me, who loves cooking great tasting recipes and hope one day that O can use this fancy Apple computer to get started on making my own food blog.

    Reply

    • Natashas Kitchen
      December 17, 2019

      Thank you so much for sharing that onion tip with us! I hope you love this recipe

      Reply

  • rememberepublic
    December 10, 2019

    no cabbage?

    Reply

  • Alison Ballance
    November 24, 2019

    Made this tonight. It was okay, but I wouldn’t make it again. It tasted very earthy to me… even though I peeled everything… I think I like summa borscht better… white soup using beet greens with buttermilk… I would just use beets raw in salad next time…

    Reply

    • Natasha
      November 24, 2019

      Hi Alison, I recall having that experience once when I had really bland beets. Sometimes (especially if they are older beets), they can be really bland and not sweet in flavor. I’ve gotten in the habit of tasting a slice of raw beet before using it to make sure they are good. This can also be the case with pre-cooked or canned beets.

      Reply

  • Michelle
    November 8, 2019

    Can I add the beet greens if I finely chop them?

    Reply

    • Natashas Kitchen
      November 8, 2019

      Hi Michelle, I haven’t tested that but I imagine it may work! If you experiment, please let me know how you like that.

      Reply

  • Nat
    October 29, 2019

    Tried this recipe last night and, don’t tell my babushka, but it’s better than her recipe! I think borscht is far tastier without cabbage, and more palatable for people that haven’t grown up eating it, as well.

    Sauteeing the beets and adding the ketchup really does add enormous depth of flavour.

    From one Natasha to another, thank you!

    Reply

    • Natashas Kitchen
      October 29, 2019

      Thank you so much for that great feedback, Nat! I’m so glad you enjoyed this recipe!

      Reply

  • Irina
    October 29, 2019

    I grew up eating this soup and it is still my favorite! Sadly I never learned to make it so I am going to try. I do have a question, my in laws are vegetarian do you think if I used a veggie based broth it would taste the same or good? I might make it for Thanksgiving time.

    Reply

    • Natashas Kitchen
      October 29, 2019

      Hi Irina, I haven’t tested that but I imagine it will work.

      Reply

  • Stella
    October 22, 2019

    question, Can you used canned whole beets instead of fresh and can you used beet greens instead of cabbage.

    Reply

    • Natasha
      October 22, 2019

      Hi Stella, canned won’t have the same depth of flavor or color that fresh beats give. It will work but it’s not ideal. Also, you can use beat greens. Add them like I did the kale in our superfood borscht recipe. Beet greens are a great idea!

      Reply

  • Claudia Anderson
    October 17, 2019

    Thank you for your recipe.
    My daughter-in-law showed me this trick for chopping onions: light a candle and set it right on the counter top beside where you are chopping the onion. I don’t know why it works. Maybe it burns the air born oils that irritate.

    Reply

    • Natashas Kitchen
      October 17, 2019

      That’s a great idea! Thank you for sharing that with me.

      Reply

  • Terri
    October 17, 2019

    This is the closest recipe to my Ukrainian grandma’s. We used to call it “pink” soup as she would stir in the sour cream after the soup was done. Besides all your ingredients, she did add cabbage, peas and fresh green beans (slice in one inch pieces). The fresh dill and vinegar are a must. She also made a “kapusta” soup which was thick and made with red kidney beans, barley, sauerkraut, ham hock for flavoring the stock and pureed half the beans for thickening soup. Serviced over boiled potatoes and a fresh chunk of good rye bread. I think the soup is Jota triestina. Istrian recipe.

    Reply

    • Natashas Kitchen
      October 17, 2019

      That sounds delicious! Thank you for sharing your family version with us, Terri! We too enjoy it with sour cream.

      Reply

  • Constance
    October 16, 2019

    Wasn’t gonna watch the video but I did: hands down the best cooking video I’ve seen! Entertaining and well produced! Perfect length, clear and audible, and the fast action made it perfect!!! Now, time for me to cook! Ty!

    Reply

    • Natashas Kitchen
      October 16, 2019

      Thank you for that wonderful feedback, Constance!

      Reply

  • Paul Enn
    October 15, 2019

    Hi Natascha,

    Thanks for the great recipe!

    How to avoid crying while cutting onions?? I have a desk fan in the kitchen blowing towards me…and it blows away from me any onion tear-inducing elements!
    I haven’t cried in the kitchen in a long time…..

    Reply

    • Natashas Kitchen
      October 15, 2019

      That’s genius! Thank you for sharing that with me!

      Reply

      • Elizabeth
        March 11, 2020

        Could you use vegetable stock in place of the chicken stock? Going for a vegetarian soup for lent.

        Reply

        • Natashas Kitchen
          March 12, 2020

          Hi Elizabeth, it may alter the flavor a bit but it should work! I hope you love this recipe.

          Reply

  • Ricky
    September 29, 2019

    looks like what my mom used to make… to die for, I have used a ham based broth which is very nice from leftover hambone with meat that u can freeze til u need it. You’re very good in your videos.. concise, sweet presentation and v pretty

    Reply

    • Natashas Kitchen
      September 30, 2019

      That’s so great! Thank you for sharing that with us, Ricky!

      Reply

  • Carina Z
    September 14, 2019

    The only borscht recipe i’ve ever used and don’t plan on changing that!

    Reply

    • Natashas Kitchen
      September 16, 2019

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

      Reply

  • Dave
    August 22, 2019

    Thanks Natasha, I made a massive batch of this in my new 11lt stock pot tonight and am eating a bowl now! It is fantastic. I added cabbage as per your other recipe because I bought it thinking there will definitely be cabbage in borscht ;)! And also I added turnips because I got some on special. Luckily I could get some nice fresh dill which really makes a difference and I will definitely be making this again! Tonight I am eating a vegan version with a scoop of cooked rice and a drizzle of olive oil – just so hearty and hits the spot in this cold weather.

    Reply

    • Natashas Kitchen
      August 22, 2019

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

      Reply

  • Patty
    August 21, 2019

    I followed your blog years ago, and you had a Borscht recipe on it, which was slightly different to the one here. Is that version available anywhere? It included cabbage and boiling the beets first, before doing anything else.
    Thank you!!

    PS…yes it does freeze well. I try to make a batch every fall, but lost the original recipe recently.

    Reply

    • Natashas Kitchen
      August 21, 2019

      Hi Patty, we have the original link posted in the comments or archived here.

      Reply

      • Patty
        August 22, 2019

        Thank you! We absolutely love your recipe! My kids devour it when I make it.

        Reply

  • Angela Jacobson
    August 14, 2019

    I have been experimenting and trying many borscht recipes since returning from a 3 month stay in St. Petersburg, Russia 16 years ago. This is the BEST recipe and my search has finally ended!!! We have had it 3 times in the past 3 weeks, and the family is still racing over it! (We love the sour cream with a bit of dill for garnish). Thanks for the wonderful recipe!

    Reply

    • Natashas Kitchen
      August 14, 2019

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

      Reply

  • Ksenia
    July 29, 2019

    Nice recipe but in classical version you don’t put celery, bell pepper and you put chicken leg with bone in or beef with bone in. Plus you slice beets not shred them on grater.

    Reply

    • Natashas Kitchen
      July 30, 2019

      Hi Ksenia, Yes, we made it with cabbage as well. This version is so perfect for kids who normally wouldn’t enjoy cabbage in borscht! I hope you enjoy our take on this classic

      Reply

  • Michael
    June 24, 2019

    I’ve always wanted to try. Thank you for writing such a detailed recpt.

    Reply

    • Natashas Kitchen
      June 24, 2019

      You’re so welcome! I hope you enjoy this recipe Michael!

      Reply

  • Sunny Ambart
    June 22, 2019

    Hi Natasha, in your video you asked for a tip on how to avoid crying when cutting an onion. Here is a quick and easy solution to that. You will never cry while cutting an onion again. All you have to do is swipe your knife through a lemon before you start cutting the onion and just repeat as needed. Believe me you will never cry again. The lemon juice on the knife stops you from crying like magic. It works!

    Reply

    • Natashas Kitchen
      June 22, 2019

      Thank you so much for sharing that with us Sunny! I’ll have to give that a try!

      Reply

  • Jen
    June 19, 2019

    I made this for my Ukrainian husband, and he loved it! Thank you:)

    Reply

    • Natashas Kitchen
      June 19, 2019

      That’s just awesome!! I’m happy he enjoyed that!

      Reply

  • Carol
    June 18, 2019

    Well, Natasha, this is my first time having Borscht, but it will not be the last. When I finished cooking it, I had to taste it, so I took a little bit in a bowl with a dollop of sour cream and a sprig of dill. My first 3 bites were an adventure in my palette tasting all the ingredients. In fact, I wasn’t sure I liked it but I continued eating and with each bite my taste buds began to wake up. After I finished the first bowl, I decided I needed to go for a second just to make sure! LOL! My husband says it’s a hit! My guess it will be even more delicious tomorrow after the flavors marry up! Thanks so much for sharing this wonderful “back home” dish!

    Reply

    • Natashas Kitchen
      June 18, 2019

      Awww that’s the best! Thank you so much for sharing that with me Carol! I’m so happy you enjoyed this recipe. I’m all smiles!

      Reply

    • ENRIQUE A VARGAS
      August 6, 2019

      I always thought this soup was served cold, I’ve never had it hot. However, I will try this recipe for sure

      Reply

      • Natashas Kitchen
        August 6, 2019

        Traditionally it is served hot. I hope you love this recipe!

        Reply

  • Alicja Abela
    June 5, 2019

    Oh my goodness this soup is sooo delicious. I left it to cool for 4 hours after cooking and then reheated and the flavour seemed more intense after letting it stand for a bit. My husband loved it!!! We had a little fun with how we ate it too. The first half of the bowl was piping hot and had great intensity of flavour. To the last half bowl we added the sour cream for a delicate softness. It took me right back to my childhood having barscz with my grandma in Poland. I love this version since its full of veggies.

    Reply

    • Natashas Kitchen
      June 5, 2019

      That’s so awesome! Thank you for sharing that awesome review with me Alicja!

      Reply

  • Barb
    June 2, 2019

    I just made this soup and it’s amazing! It tastes exactly what I remember it as child sitting down to lunch with a piping bowl of my baba’s soup. I made a small amendment in that I chopped up the beet greens and added them to the soup along with a handful of dill. Love this soup!

    Reply

    • Natashas Kitchen
      June 3, 2019

      That’s just awesome! I’m so happy you enjoyed that Barb!

      Reply

  • Ana
    May 31, 2019

    Hi Natasha, I am planning to make this recipe in a day or so. I am looking forward to it. I have never eaten Borscht but I hear many great things and is looking forward to trying it. A tip on the onions: Before cutting an onion, slice off the ends and peel it then soak in cold water for 30 minutes before slicing and there won’t be any tears. Onions give off a gas and the cold neutralizes it. If you put them in the refrigerator for a spell it might work as well. I have only tried the cold water. It really works. I was a cook in the Army, and that’s where I learned this trick.

    Reply

    • Natashas Kitchen
      May 31, 2019

      Thank you so much for sharing that with me Ana!

      Reply

  • Tanya
    May 27, 2019

    Hi Natasha. Can you add kidney beans instead of white fanelli beans?
    Thank you

    Reply

    • Natasha
      May 27, 2019

      Hi Tanya, yes I have used kidney beans before – you can change up the beans based on your preference and/or what you have on hand.

      Reply

  • 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

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