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.
This post may contain affiliate links. Read my disclosure policy.
I love the deep ruby color of this borsch! It’s so healthy and nutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C, potassium, Vit B6), oftentimes cabbage is added (vit K, vit C, fiber, etc…). It feels so good serving this to my family.
Our Family’s Borscht Recipe (Beet Soup)
This is our family’s version of classic borsch and it’s one of the two soups my children absolutely love (Mom’s Meatball Soup being the second). Borscht is definitely on the regular rotation at our house!
This version keeps better because it is a meatless version but doesn’t lack in flavor because it uses good quality chicken broth.
Ingredients for Classic Ukrainian Borsch:
It’s best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Start by peeling, grating, chopping, slicing and dicing all of the vegetables for borscht.
Once your potatoes are peeled and sliced, transfer them to a bowl of cold water to keep them from discoloring until ready for use.
Note on Using Cabbage:
We used to add cabbage but our children prefer it without so for years now we’ve been making it just like this without cabbage. If you prefer cabbage, add 1/4 to 1/2 small head of cabbage, thinly shredded, adding it when the potatoes are halfway cooked.
How to Peel and Cut Beets:
- Use gloves when handling beets or your fingertips will stain red for a couple of days.
- To peel beets, use a simple potato peeler like this one.
- You can slice the beets into matchsticks but it is way way easier to grate and children don’t mind the texture of grated beets. We love our food processor for this task as it grates more coarsely than on a hand grater so the beets still have some texture. It also keeps the counter and your hands clean (beat juice can be a pain to get out of clothing and porous surfaces).
How to Remove Beet Stains:
When you eat borscht often, you learn quickly to pace a napkin in your lap and bibs on children. If you do get beet juice on your clothes, address the stain right away.
- Use a paper-towel to blot off any excess juice.
- Run cold water over the opposite/under side of the fabric to push the stain out.
- If the stain persists, apply a stain removing agent (I have found that dish soap works well in a pinch) and launder clothing as usual.
Watch Natasha Make Classic Borscht:
If you enjoy our videos, please 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)
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.
Ingredients
For Borscht:
- 3 medium beets, peeled and grated
- 4 Tbsp olive oil, divided
- 8 cups chicken broth , + 2 cups water
- 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
- 2 carrots, peeled and thinly sliced
For Zazharka (Mirepoix):
- 2 celery ribs, trimmed and finely chopped
- 1 small red bell pepper, finely chopped, optional
- 1 medium onion, finely chopped
- 4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings:
- 1 can white cannelini beans with their juice
- 2 bay leaves
- 2-3 Tbsp white vinegar, or to taste
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1 large garlic clove, pressed
- 3 Tbsp chopped dill
Instructions
-
Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
-
Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
-
Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
-
While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
-
When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
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?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Chew on a celery stick while cutting onions…works well on decreasing tears
Thanks for that tip, Edward!
Hello! Beautiful recipe! My kids aren’t big bean eaters so I replaced the beans with boiled egg halves for a protein and it was great.
Nice idea, glad they enjoyed it!
This recipe is fantastic! It’s my third time making it 🤍
Question: Does this soup freeze well?
Hi Simone, I’m so glad you loved it! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
Another great recipe. I’d never tried Borscht and we LOVE beets, so it seemed like a win-win. My nephew adopted from Russia (also Vadim) piques our interest in new tastes. I reviewed many Borscht recipes. It must be like Chili: each family has their own favorite and every one of them is good. I recently learned there is great nutrition in beet stems/leaves, which are delicious, BTW. I included them in the soup and used yellow pepper for color. It looked and tasted so good. This is a hearty, satisfying, healthy meal that’s even better the next day. Oh, I use a mandoline slicing/dicing device to chop onions. It makes very uniform dice and gets the job done without shedding any tears.
Thank you for the wonderful feedback! I’m so glad you liked the recipe. 🙂
Start the stove and sit next to it to avoid tears when chopping onion. Works very well with gas stove but i don’t know about the other types
Thank you for the tip!
I served this to a Ukrainian friend. He said “good soup! Put more beets!”
❤️
Thank you so much for sharing that with me, Bobbi!
I’ve been making borscht for years, it was pretty yummy every time but I always felt that something was missing. Love, love this recipe. Guilt free yet so filling and nutritious. For me, the addition of sour cream is a must and perhaps next time I’ll try mayo. I would encourage all to let friends who think they don’t like beets to try this. I served it to a friend who then asked me to send him home with a container.
Also, thanks for the tip to wear gloves and use a food processor. The mess and the work grating on a box grater may be a deterrent to some (me) but prep was almost effortless.
Great to hear, Lucy! Thank you for the feedback.
Recipe says 8 cups of chicken broth but in video you say 4 cups. Which is it?
Hi Maria! Follow the written recipe. Sometimes we update the recipe but cannot change the video since it has already been filmed. 🙂
My favorite borscht recipe ever. I keep it bookmarked and make it regularly. Flawless.
That’s just awesome! Thank you for sharing your wonderful review, Samantha!
Love this recipe!!!!
We use beet stems and beet greens to replace the celery and cabbage in the recipe. Also add a little smoked paprika and make little turkey burger meatballs that have diced onion, salt and dill.
When the soup is done we add a splash of white vinegar, chopped dill and a dollop of sour cream. Yum!!!
Thank you for sharing, Georgia! I’m so glad you loved the recipe.
The recipe says 8 cups broth and 2 cups water.
The video says 4 cups broth and 6 cups water.
Which do you recommend?
Hi Mary, I always recommend following the written recipe as that can be updated whereas the video cannot be edited anymore. We sometimes update the recipe, so it’s best to follow that.
I haven’t tried the recipe yet. But I wanted to respond to your request for ideas of how to deal with onions without teary eyes. Here’s the best thing I’ve found:
Wet your cutting board and knife and put your onion (sliced in half) under running water briefly before chopping up. It might not eradicate your tears entirely, but it will cut down on them immensely.
Thank you so much for sharing that with me, Esther!
Hi!
Hold a piece of bread in your mouth while chopping onions – it absorbs the vapors
Absolutely delicious – easily my favourite borscht recipe. I cooked my beets in the crockpot a day early, peeled them and refrigerated until ready to make the soup. I julienned them using a mandolin and added them with the celery & onion. I’m making another batch this week to freeze for lunches. Thank you for all the great recipes!
You’re welcome, Laura. I’m so glad you love this!
This recipe was fantastic! I think the Zazharka gave a huge depth to the soup which tastes exactly like take out! Also, thank you for the tip on adding mayo. I can’t have too much dairy nowadays so the mayo was game changing for me. I’ll be making this again. Thank you!
You’re welcome, it’s my pleasure! I’m happy that you liked this recipe, Victoria.
Not sure if anyone else asked this question (and I think I’m the only one here who doesn’t know) yet, but exactly how big is a medium beet or a medium potato or onion for that matter? It would help me if you gave a weight instead for raw vegetable quantities because I have a bunch of different size beets to work with, thanks.
Hi Jay! This can differ since no fruit/vegetable weighs the same amount. The best thing to do is probably use google to help search for an estimate.
For the onion, if you click on the word “onion” in red font on the recipe card, it will forward you to my link that shows how to properly cut an onion and it also mentions the estimated weight/size of the onion from small to jumbo. I hope that helps.
Okay, thanks for the info. I had several small golden beets that I used and didn’t use the beans or the red pepper. I tastes great but it didn’t come out looking as rich, thick and hearty as the photo (although in my case the soup should be bright yellow) you posted. I think it wouldn’t have hurt to add more beets maybe.
I absolutely can’t wait to try yer Borscht recipe!!! Keep yer recipes comin!
I hope you get to try it soon & love this recipe, Marilyn!
This recipe was delicious, Natasha! Every bit as good as the borscht I used to have at a Russian restaurant in San Francisco. I did want to ask: Are you supposed to cook the beets before you grate them, or just grate them raw? Thanks.
Hi Kim! So glad you loved it. Yes, you grate them raw. 🙂
I dont have any red peppers but I have green peppers. Would green peppers work in a pinch?
Hi Mara, we always use red peppers but I think that will work too. Let us know how it goes if you give that a try!
The only real differences that I know of between the pepper colors is the green pepper has less carbs.
Red peppers are more ripened and have a slightly sweeter flavor.
This will be the second time when I will be doing this soup. It’s my family favourite so far!
Good to know that you love this recipe, Daria!
Idea for tearless onion spray eyes,
Light a candle
Place a slice of fresh bread next to you!!
Good luck!
Melody
Hello Natasha. Just wanted to let you know that our charity in Ukraine has been using a variation of your recipe with beef ribs for the past 3 years to feed the poor and homeless in Ukraine. The locals here say it’s delicious. Tomorrow we will be serving it to our volunteers that are rebuilding homes in a village outside of Kyiv. Thanks again 🙂
Wow, that is good to know! Thanks a lot for sharing, it helps inspire me and I hope everyone will love the recipes!
Hello
Thank you so much for this recipe.
Very delicious!
I will make the beef version next!
So glad you loved it!
Excited to try this recipe. Just bought 50 lbs of beets to share and try different ways to prepare. A suggestions: I researched Cannelini beans, as I had never heard of them. They turned out to be white kidney beans, at least here in Canada. Maybe add this in brackets to the bean line of the recipe. I appreciate you and in-joy your creative recipes.
I hope you love this and all the other recipes that you will try, Joanne. Thanks for sharing that with us!
Hello.
When I peel/chop onions, I put a piece of bread in my mouth.
Not sure why it works but it does!!
Luanne Perry
That’s what they all say! I should try that next time.
Before you chop onions, grab a jar of creamy peanut butter. Scoop out the peanut butter with a spoon, and stick it to the top of your mouth behind your top teeth (close mouth after). Try to chop up all the onions before the peanut butter melts. Definitely, no tears (and tastes good too).
I notice the ingredient list says 8 cups broth + 2 cups water while the video says 4 broth + 6 water. I think I’ll go with 8+2. Can’t wait to try it.
Hi Alan, sorry for the confusion. We updated the recipe to add more broth and less water for a richer flavor.
Looking forward to trying this. I find that chopping onions next to an open flame on the stove actually works to help with the tears!!
Thank you so much for sharing that with me, Carol! I hope you love this recipe!
Hi!
I’m wondering if I could use a bean broth from black beans that I made in the instant pot? Do you think that would I’ll do the flavor in a negative way?
Thanks so much.
Hi Dana. I have not tested that to advise. It would be starchy so I don’t know how it will affect the texture or taste.
I’ve made lots of borscht and this is my favourite recipe I share often with credit to you of course. Agree the dill is essential! I also sometimes go divine with some whipping cream added before serving.
I appreciate that, thank you for thinking of us and sharing this good review!
Beyond delicious. The dill is essential btw do not skip it! A family favorite. Even with my kids.
Thank you for the good review!
Ketchup???Really? Please nooo
No one uses ketchup in Borsch, please don’t do it. This is not a traditional Borsch recipe.
Hi Mari, it’s how we make it and I think it’s a brilliant way to add the tanginess of tomato with a little sweetness at the same time.
I love this soup.. Thank you for sharing. Makes it all manageable and so worth the effort.
You’re welcome and I’m glad you enjoyed it!
Do you serve side dishes with borscht? I heard you can do mashed potatoes and garlic bread. Is that a regional thing?
Yes you sure can!
i do not like beans so replaced with chopped up pork loin came out great
Hi Claire, good to know that it worked great too! Thanks a lot for your comments and feedback.
I have a question. In the YouTube version you use 4 cups of low sodium chicken broth and 6 cups of water. Here, you use 8 cups of chicken broth and 2 cups of water. Which is it?
Hi Edwin, sorry for any confusion. We updated the recipe to add more broth and less water for a richer flavor. 8 cups of broth is correct.
Five stars – super yummy and made fresh with straight from the garden beets, beans, potatoes and carrots. Will definitely be putting this recipe on my “how to use all those vegetables” listing. Yummy! Thanks so much!
This is awesome! Thanks so much for the perfect review and feedback, Leanne.
Do you happen to know, does this borscht recipe can well? I have lots of beets this year. I’d love to make a large batch and eat some throughout fall.
Hi Kari, 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? Borscht freezes very well though if you wanted to try that. I would leave out the garnish (sour cream or mayo) until serving.
It would be safest to can the beets and make the soup as you want the soup, because it is not a safety tested recipe for canning. I do not know if beets require pressure canning, but I’m certain that the potatoes do. Hope that helps.
Hi Natasha, my husband and I are very excited to try this recipe but I am wondering if you have ever adapted the recipe using the National Centre for Home Food Preservation guidelines for soup and pressure canned it? We picked up 40lbs of beets today so looking for more ways to preserve than our usual.
HI Amanda, I haven’t tried that but if you test it out, I’d love to hear the details. Sorry I can’t be more helpful with that question.
This recipe looks delicious and comparable to my Grandma’s who no longer remembers her recipe. I am wondering if this recipe holds up when frozen? I like to make large batches to freeze. Thanks!
Hi Hannah, I’m so glad you loved it! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
This was my first attempt at making Borscht and I looked at many recipes. I kept coming back to this one. I modified the cooking order a bit by adding the carrots to sauté with the mirepoix and added the bay leaves at the same time as the potatoes. I realize as I write this that I forgot to add the extra 2 cups of water. I served this with nonfat greek yogurt as this is always on hand and a sprinkle of drive dill week (ran out of fresh dill). I loved this soup with the yogurt stired into the soup. Will absolutely make this soup again. Thank you for sharing your recipe Natasha !
You’re welcome! I’m so happy you enjoyed it, Diane!
Thank you for sharing your recipe! I am going to try it today with all my garden vegetables. As for slicing onions, I have tried so many tips that just did not work. The only thing that works for me is to set a fan to one side so that the fine mist that sprays when you cut into it blows away from you. The next best thing is to use white onions. They are not as strong and I never cry when I use them. 🙂
I hope you love this, Chris and thank you for the tip!
Just beautiful! Love Ukrainian Borscht! I keep coming back to your recipe!
And SLAVA UKRAINA!!!
THank you, Frank! I’m so glad you loved this recipe!
A dollop of sour cream or a dollop of creme fraiche? Any opinions?
Both would be great! 🙂
First time making borscht, and let me tell you this recipe did not let me down. It was amazing !! My mom makes her with ground beef but the beans in here were so good. Definitely adding this to my collection.
Lovely feedback, thank you for sharing that with us!
I also adjusted the recipe by sauteing the celery, onions, peppers, etc first, and then adding beets and carrots, and then broth and potatoes and herbs. I added the beet greens at the end. As you say, one pot only! This was a special event — my book club was reviewing A Gentleman in Moscow and as I am an avid home cook, I have initiated making foods appropriate to our book of the month for our accompanying lunch. I am in the midst of this borscht production, and then will make the 8-layer honey cake. Can’t wait! Both look awesome.
OMG, I just finished making this soup and it is so delicious! It is amazing. I’ve recently been using fresh lime juice in many of my soups and stews, so decided to try that instead of vinegar. It is wonderful in this soup. This has to be one of the most delicious soups I have ever made and is better than my Russian exgrandmother-in-law’s (since she is no longer alive, I can get away with that remark, lol.)
Thanks a lot for sharing that with us! I’m happy to have read your good comments and feedback, we appreciate it!
Hi Natasha. I read once when slicing onions, do not slice off the root end. It’s hard to slice with it on because it doesn’t balance right but I found there was very little odor, so therefore not many tears were shed. Give it a try to see if it works for you. Donna Y.
Thanks for the suggestion, Donna. Appreciate it!
This is a fantastic recipe, made two batches this week. Traditionally I grew up with cabbage in the soup. This week I added Swiss chard, nice touch.
Thanks
You’re welcome, Blair. That’s nice and I’m glad that you always love it!
Hi Natasha: I’ve made this Borscht several weeks ago. I will be making it again tomorrow . It is the best and closest to what my mother made . Vic.
Nice to know that you love this recipe!
I made this for my Russian partner who was sceptical but it got a big thumbs up. Easy to make and very authentic
That’s wonderful! So glad it was enjoyed.
Hi Natasha! I love this soup! I’ve been making this for a couple of years now, very similar to your way, although without the celery (it doesn’t agree with me).
I’ve also had it with and without beans, and I love both ways so if I have them on hand I’ll use them. It tends to be red kidney beans that I have most often, which gives the soup an almost “meaty” texture, plus it adds to the colour!
Thank you for all your recipes!
Hello Lisa, so good to read your good comments and feedback. Thank you for sharing!
Hi, I can’t wait to try cooking this… the written recipe calls for 8 cups chicken broth + 2 cups water. But I believe your video said to use 4 cups of broth. What to do?
Hi Margie, I always recommend following the written recipe rather that the video as the written recipe can still be updated.
I have made this recipe multiple times, and this is hands down the best soup recipe. I add more ketchup and vinegar than the recipe calls for. Does anyone know if this freezes well?
I’m so glad you loved it, Kristen! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
This is my go-to borshch recipe! I grew up in a belarusian-Ukrainian household, and this is almost as good as my baba made it (of course, nothing will ever top hers ;)). This recipe is fantastic! Thank you for sharing!
You’re very welcome, Jill! Thank you for the review.
I am learning to cook and this recipe was absolutely delicious, god bless you for sharing your recipes. I can’t wait to try more of your stuff.
So glad to hear that. Thank you for the review. God bless.
I hate Borscht…with a passion. With all of my being, honestly. But husband loves it. He grew up with Ukrainian Borscht, I grew up with German, so my idea of Borscht compared to his differs (and to be perfectly honest, I don’t actually know if there is a difference, I am just assuming!). However, I made this for him as we had all the ingredients, and I knew he’d be happy. Imagine my surprise when I took a bite and liked it, and then I ate an entire bowl. Great recipe, super healthy, have made it twice now. Used homemade broth in it. First time I made it, I used some dried navy beans instead of canned Cannellini beans, and I must admit, it was better with the dried beans (rehydrated first, of course!). I also didn’t use the ketchup/tomato sauce in the recipe, and instead, just blended up some grape tomatoes, and it was fine. I love that this recipe uses up so many healthy items, and it tastes amazing! Topped with additional fresh dill from my garden and of course, a LARGE spoonful of sour cream. Thanks for converting me!
So glad to hear that, Joline!
I’m sorry Natasha, the only thing that saved the soup was the sour cream. Recipe is missing something that pulls it all together. Canned beans and ketchup?
Hi Natasha,
My Lithuanian mother made borsch in the summertime served with boiled potatoes smothered in caramelized onions. The beets were pre-cooked and cut into small pieces and the liquid from the cooked beets was cooled and used as the main broth. The soup was served cold with small cucumber chunks, sliced scallions, cut up hard boiled eggs with sour cream stirred in to make it a bright pink. Try it sometime for a cool summer meal!
Thank you so much for that suggestion, Richard! That sounds delicious!
Richard that is Šaltibarščiai (shal-tee-bars-chai) not borscht! Lithuanian cold beet soup. Similar but different. Both are delicious.
Sour cream, all the way! My father was Russian and we put it on everything. Including pancakes!
Sour cream is definitely the classic with this recipe.
Hi Natasha,
I put my onions in the fridge for 2-4 hours before I chopped them. It is not 100 percent tear proof but quite effective. I make Turkish yogurt which is made from milk and a couple tablespoon yogurt and strained well; and use it in place of sourcream.
Kind regards
Ness
Sounds delicious!
Hello Natasha, I am on a low carb diet and am wondering what I can substitute for potatoes and beans?
Thank you.
Hi Galina, it’s a preference! You’re welcome to make it without the tail, but it helps the look and flavor.
Hi Galina,
I have the same issue and I have substituted potatoes with zucchini.
Skip the potatoes as they have a high glycemic impact. The beans are a good source of protein and fiber (lowers glycemic impact) and 1 can in a pot doesn’t add that much per serving.
Can’t wait to make your Borscht soup!!! Love love love beets and all the other ingredients.
I’ll take my soup with sour cream!
I hope you love it, Cheryl!
Thanks Natasha for this amazing borscht recipe. Its my go to now, and have made it five or so times and am about to make a big batch again! I think without the cabbage is a nice touch – my parents love it as well! Pretty sure I’ve made your recipe with cabbage in it and it was great too but I prefer this one.
That’s wonderful, Dave. I’m happy you found this recipe. Thank you for the wonderful feedback.
Take a big gulp of water but don’t swallow. Then holding the water in your mouth, cut your onions! No tears!
Thanks for the tip!
In the video you add 4 cups low sodium chicken broth & six cups of water. In the recipe it calls for 8 cups broth and 2 cups water!?!?
Which is correct?
Hi Jullia, sorry for any confusion. We updated the recipe to add more broth and less water for a richer flavor.
I am also interested in clarification on your broth/water amounts.
Hi can I use sweet potatoes instead of white potatoes. Love your recipes
Hi Jim! I haven’t tested it but here is what one of my other readers said, “I made this 100% vegetarian by using my own veggie stock, and some Bragg Liquid Soy Seasoning. I added broccoli, and sweet potatoes, along with all the other ingredients. No dill on hand, so I finely minced up a dill pickle, and threw it in.”
I don’t really understand the order of cooking the ingredients for this recipe and tbh the written order seems like a waste of time. IMO it makes more sense to do the following:
Sauté the sofrito
Add beets and carrots
Add seasonings
Add potato/broth
Boil until soft
Add beans/cabbage if using and adjust salt level if needed
This allows you to use one pot as well as allowing the seasonings to fully develop (a dry bay leaf absolutely has to be heated for longer than 2-3 minutes to infuse flavor)
Using these adjustments the recipe was fine. I am not Ukrainian so I cannot attest to the authenticity but it was still delicious!
Hi Natasha
I’ve never seen a recipe that asks for bay leaf to be added at the end of cooking. I’m accustomed to adding bay leaves at the beginning then taking out at the end after imparting flavour through slow simmering. Why is it out in so late in your recipe?
Thanks, Nathan
Hi Nathan, it just adds flavor to the whole recipe so I add it in the end but if you prefer it to be more flavorful you may also do it in the beginning.
How do you think this would be using canned beets? I’ve never cooked fresh beets.
Hi Marsha, canned won’t have the same depth of flavor or color that fresh beats give. It will work but it’s not ideal.
cooking beets is no problem, boil the beets till fork tender, remove from water, when cool enough to handle the skin will slide out easily.
yes…boil and slip right out of the skins…it maintains color
I have done a side by side taste test. Fresh beets are much more yummy than canned. If you try it yourself, you may never go back to canned.
I follow your recipe blog on Facebook…I prepare lots of your various recipes at least every other day…I love making your recipes…
Thank you, Jeanne! So happy to hear that.
This is so traditional. I made it today for Easter (Orthodox). I adapted it for Instant Pot by reducing the water.
A beautiful recipe for your family, which you can make very quickly in the Instant Pot. I added some spring vegetables, such as blanched fava beans, which are not tradiional, rather than just putting in the old frozen peas. I think that my Babushka would have approved. She always had a beautiful and bountiful garden. The dill is totally a must, to give that real Ukrainian taste. Slava Ukraini!
Hello Jane, thanks for the wonderful review! I’m happy to hear that you enjoyed this recipe.
Hi Natasha!
My name is Natalya and my Ukrainian work friends call me Natasha! Today was the second time I made your Borscht and I love it! Thank you so much for sharing.
-Natalya
You’re welcome, Natalya. Great to hear that you loved this recipe!
Hi Natasha, my husband and I love beets, one question I have is that if adding cabbage, would red or green cabbage be better
Hi Pam, we have always used green cabbage. I hope you love this recipe!
The cabbage always takes on the reddish colour of the beets. I use white. Today I tried some red swiss chard also. Let`s see what happens!
xo,
Jane
Sounds good, please update us on how it goes!
Hi Natasha!
I love your recipes, and plan to try this borscht recipe soon. I used to have a neighbor from Poland who made her own borscht and served it cold. Do you ever eat it that way?
Thanks,
Susan
Hi Susan, I prefer it warmed up, but I have tried it cold, and it is still so tasty! It’ll be good served cold in the summer months!
Dear Natasha,
Thank you for sharing your recipe! This was my first visit to your blog-we are having a “Celebration of Ukraine” potluck at my workplace tomorrow and I wanted to bring something authentic. I think this may become a family favorite. Delicious!
Peace to you and your family during this difficult time!
Aww, That’s just awesome! Thank you for sharing that with me! THis is the perfect dish to make for an authentic Ukraine potluck! I hope everyone loves it!
Hi Natasha, I made your borscht and brought it to work cuz my husband and I cannot eat that much. Everyone loved it, but I was wondering if people ever puree the veggies so that it is a smooth soup?
Hi Lynn, I’m so happy you all loved it! While I haven’t done that, I have hear of people pureeing this soup for kids to eat. If you experiment, let me know how you liked the recipe.
I’ve made this soup several times and sometimes puree the leftovers, especially if I’m rewarming it from frozen. It’s just as delicious!
So glad you love this recipe, Yolanda!
Pampered Chef food chopper dices your onions so small with no tears I’ve used mine all the time
Yes, a very helpful tool indeed!
I made this today and it is so good! I know it will taste even better tomorrow! I used vegetable broth to keep it vegan, and added some cabbage, near the end. It seemed to difficult to shred the beets, and I was making a mess, so I diced it into small pieces. Otherwise I followed your recipe exactly. Thank you for the recipe!
I’m so glad you loved it! I love it, even more, the next day also! Thank you for your feedback and review, Ali!
I made this 100% vegetarian by using my own veggie stock, and some Bragg Liquid Soy Seasoning. I added broccoli, and sweet potatoes, along with all the other ingredients. No dill on hand, so I finely minced up a dill pickle, and threw it in.
смачно!!!😃
Wonderful! Thank you for sharing with us.
Tried this tonight. My husband Is of Ukrainian descent and found the recipe. I used golden beets, and it was delicious. I personally love beets but if you don’t try the golden beets, they are much less assertive and you can’t tell there are beets in the soup. Either way just delicious.
Hi Sandy, thank you for trying out this recipe. Good to know that you both enjoyed it!
Hi Natasha,
I keep my onions in the fridge and never have any problem tearing up. So, the secret is to chill your onions!
Thank you for sharing that great tip!
In the video you said ” 4 cups of chicken broth,6 cups of water” in the recipe you said 8 cups of chicken broth ,2 cups of water, which is correct
Hi Myra, sorry for the confusion. We updated the recipe to add more broth and less water for a richer flavor.
Made this today after recently having it for the first time at a Ukranian restaurant in PA. Love how easy this is, and I really enjoyed it. I didn’t have cabbage so I made it without, but will absolutely add cabbage the next time. Very good soup – can’t wait for the rest of the family to try it tonight!
That is great! So glad it turned out. Definitely make it again and add the cabbage. It takes it to the next level. Thank you for sharing, and for the wonderful review.
My first time making Borscht! Loved it! I made the bean version. Thank you for the easy to follow directions, will definitely make again!
I’m so happy you enjoyed that. Thank you for sharing that with us, Dawn!
My Mother was a fabulous cook and I am not talking gourmet, but just regular foods in her Houston, Texas kitchen. I wish she had seen this recipe. She would have loved the result and so would we. I grew up associating this with Russian and so turned off. I will prepare the dish now thanks to your detail. Best of luck.
She would have loved this recipe. Please give it a try, we would love hear your feedback!
The recipe is similar to what I’ve been making for years. One question though, is there a reason you stir fry onions, celery separately and add to the soup? I do it in the same pot, and after stir frying onion garlic, celery, add beats, carrots, etc. Just wondering if there is a reason for doing it separately? Thank you
Hi, it is because beets take longer to cook than the aromatics which I sautee separately.
I’ve made a lot of borscht and I was impressed with the flavour and simplicity of this recipe. Left the beans out tho.
To prevent “onion tearing” cut onion without cutting into the root…Tuh… dah!!
Thank you so much for sharing that with me!
Got to go old school and add chorni Xleb. I love white bread but black one i think has way more flavor.
That sure is a classic combination!
My husband spent a couple weeks in Ukraine years ago and was craving this. I totally thought I would not enjoy it but was pleasantly surprised. The sour cream is a game changer.
I am making it again today to share with friends and am curious about how to store it until I’m ready to serve it. Do I simmer on the stove all day OR keep warm in my crackpot OR cool and keep it in the fridge?
I’m so glad you loved it, Jill! Once it cools, I would keep it in the fridge to keep it safe (meat). You can then reheat it either on your stovetop or in the microwave. If you continue simmering it, the water will evaporate, and the potatoes will turn to mush. I hope this helps!
Making right now and it smells wonderful (I’ve had some sample tastes too!). I’ve decided to serve it to my guests who are coming tomorrow instead of eating it today. Should I finish making the soup and then refrigerate it to reheat tomorrow? Thank you, Natasha. I’ll be making your lazy cabbage rolls next!
I’m so glad you loved them, Yolanda! Thank you so much for sharing that with me.
Love all your recipes Natasha. Can the white beans be swapped with anything else?
Hi there, I have not tried another substitute but one of our readers shared this “Omitted the beans and added chopped green beans, peas, and extra carrots in their place. Serve with crusty bread. Great healthy warming soup.” I hope that helps.
I made this tonight. Delicious and earthy tasting. My husband and I are serving it to guests tomorrow night as a first course.
That’s just awesome! Thank you for sharing your wonderful review, Lynne!
Great soup !!!!!! a lit candle helps when cutting onions, no more tears 😭😃
Great idea! Thank you so much for sharing that with me, Edith!
I use beef broth instead of chicken, and I do add cabbage for more German flair. Question, your video says to add 6 cups water, but your recipe says 8 c broth + 2 c water.
Hi Bonnie, sorry for the confusion. We updated the recipe to add more broth and less water for a richer flavor.
This was literally the best. Unbelievable! I had never had borscht before but wow this was wonderful and hearty.
I’m so happy you enjoyed that. Thank you for sharing that with us, Natasha!
I left a review before, but I forgot the stars! Definitely worth all 5 stars -though I still need to try it with beans and not with the sausage I put in it 🙂 Thank you!
Thank you so much, Jo! I’m so glad you enjoyed this recipe!
Just finished eating this and it is now a family staple. Such a simple but delicious soup. I liked the use of ketchup instead of tomato paste because I always have it in the fridge. Great Borscht!
Sounds awesome! I’m really glad you enjoyed this recipe, Scott. Thanks for the review.
First of all, let me state that I have never tried Russian/Ukrainian food, so my 3 stars is strictly down to me not being a huge fan of the soup. I will try it if/when I get a chance at a restaurant so I have a better comparison. It wasn’t particularly difficult to make or anything.
I like sharing different cultures with my family however I can, oftentimes with different foods. I read a quote today regarding the Ukranian crisis, “The two most important things a Ukrainian woman needs to know is how to make borscht and Molotovs.”
I’m not about to teach my kids how to make Molotovs, so I decided to look for a recipe for borscht and came across yours. It’s simmering on the stove right now but the broth tastes wonderful! Looking forward to seeing what my family thinks.
Prayers for the people of Ukraine and for those with family/friends in Ukraine!
Borscht is a great choice, it is always loved by many! I hope your family will enjoy it too. Thank you so much for your prayers, it means a lot to all of us.
This reminds me of my year in Russia! The flavor combinations you had in there were so balanced and rich. Thank you! I always remember there being some sort of meat in the soup, so I replaced the beans with sausage. It was delicious! I might try the beans next time.
You’re welcome! I’m so happy you enjoyed it, Jo!
Always wanted to make borscht with beats from the garden. Your recipe caught my eye and I am so glad I did! Just added portabella mushrooms and it is so good. Thank you for your recipe Natasha. Love your videos.
That sounds delicious! I love mushrooms, thank you for sharing.
how long does this recipe take, i need to do this for home ec. project
Hi Daemon, this recipe should take a total of 1 hour 10 minutes. We have the steps and total time listed on the printable recipe card. Click “Jump to Recipe” to see those notes. I hope that helps.
Thank you for this wonderful recipe. I topped it with a spoonful of mayonnaise ;). And guess what? I had the flu two weeks ago, and am still recovering, not feeling great, until I ate this Borscht tonight with beet greens and I feel so much better! I love this recipe, it’s the best. Looking forward to leftovers.
Wow, I’m so glad to hear that you’re feeling so much better. Stay safe!
First time making Borscht. Your recipe is not only easy to follow, but the soup turned out to be success. It was delicious and heart warming. It is perfect for this cold weather. I used a bit more garlic and dill, and fresh squeezed lemon instead of vinegar. My husband, who has never had it, enjoyed it very much as well. Thank you for the recipe.
I am so happy to hear that. Thank you for sharing. Excellent choice using lemon! 🙂
The recipe is good but wasn’t flavorful enough to my taste. I added much more dill, vinegar and garlic and put in a few other spices and in the end it was delicious! Definitely gonna make it again.
Thanks for the feedback, Emily. Feel free to add more seasoning next time and adjust it according to your preference.
I am Ukrainian… Ukrainian Borscht is pork based, not chicken. This is probably why.
New family favorite recipe! I forgot to add sour cream or mayo, we will definitely try that next time.
Hi Collette, good to know that you loved this recipe! Yes, please try it with sour cream or mayo next time.
The sour cream takes the soup to the next level. You’ll love it!
It turned out great. I’m not sure how to add a picture but it looked and tasted wonderful.
Thank you for your good comments and review, Elizabeth. You will not be able to add a photo here but feel free to share them on our Facebook page or group.
My husband’s family is from the Republic of Georgia. I’m from Illinois. His mom showed me how to make this but without any measurements. I was so excited to see your site and a video. It was very easy to make and tastes even better. We like our sour cream. 🙂 Thank you
You’re most welcome, Molly. Thank you for your good comments and feedback, good to know that you liked the recipe!
How many days in advance can you prepare borscht and how would you store it (other than freezing).
Hi Kent, I’ve only tried freezing this. Borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
I made this soup on New Year’s Eve, and it was a huge hit! Thank you so much for the wonderful recipe.
You’re welcome! I’m so happy you all enjoyed it, Holly!
I’m wondering the recipe says grated beets but in the photo they look sliced
Hi Jackie, please see this note in the recipe “You can slice the beets into matchsticks but it is way way easier to grate and children don’t mind the texture of grated beet” it works well both ways.
Instead of grating the beets I run them throw a french fry cutter.
Great idea! I bet that’s a great time saver!
I made this. So delicious. Tangy, full of veggies. Loved the addition of the beans as I like a high fibre diet.
I’m so happy you enjoyed that. Thank you for sharing that with us, Tracy!
Just a hint: I always light a candle bear my cutting board when I chop onions . It stops you from crying. Burns away the sulfur fumes. Works every time! Thank you for your great recipes! Live them!❤️❤️❤️🇺🇸🇺🇸🇺🇸
That’s an awesome tip! Thank you for sharing, that is so helpful.
Very tasty! I changed up the cooking order a little bit and everything seemed to work out fine. A little different from how my mom would make it as she would normally add chunks of beef and I’m now vegetarian, so it’s somewhat hard to tell if I nailed the flavor profile. I had added a little worcestershire sauce instead of the vinegar to try to get a bit of umami in with my acidity and maybe underdid it. I have plenty of leftovers and might try adding another dash of vinegar to get that tang some of the other commenters mentioned. Very nice recipe, thanks so much for sharing!!
You’re welcome! I’m so happy you enjoyed it, K!
I’m going to make your recipe although mine (and mamas) are very similar. Mama would sometimes add green beans, I usually don’t add beans but I think in this instance I will. Borscht is sooo good. I will let you know how it turns out.
Thank you so much for sharing that with me, Irene! I hope you love this recipe!
Is it possible to freeze leftover soup? If yes, for how long?
Hi Linda, yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
I didn’t believe this really worked until I tried it for chopping onions without all the crying. Place a very damp paper towel next to your cutting board. The scientific reason for this is that fumes from the onions are drawn to moisture, which is why they make you cry. It really, really works! Can’t wait to make the borscht. It sounds delicious and I love all the great tips.
That’s a great suggestion, Kim. Thank you for sharing that with us!
This soup was absolutely unreal!! Can’t believe I’m discovering it just now, its a game changer. If you did want to add cabbage, how would you incorporate it? How about beef?
Forgot to add my star rating, gotta give credit where its due!
Thank you Suzana!
HI Suzana, check out our borscht with meat and cabbage recipe which will help to know when to incorporate. I’m so happy you loved this borscht recipe.
Awesome recipe. Made it as described….ish. I added a bunch of smoked paprika to the mirepoix to give it some intrigue. Also used pickle brine instead of vinegar – you’re welcome. Omitted the beans and added chopped green beans, peas and extra carrots in their place. Serve with crusty bread. Great healthy warming soup.
Thank you for your great review, Conor! I’m so glad you enjoyed it!
Best soup ever! This was absolutely delicious, and your recipe directions were spot on. Thank you for a fantastic meal!
I’m so glad my directions were helpful! Thank you for your lovely review, Jennifer!
Hi Natasha,
To ease the pain of onion cutting; fill your mouth with cold water until done. It really works!
Interesting! I havne’t tried that before! Thank you so much for sharing that with me, Angie!
Made this exactly as written (ketchup rather than tomato sauce) and it is delicious!! This will be a regular winter meal for my family!
I’m so happy this was a hit with the family, Karyn!
I omit the potato for my husband. Homemade chicken stock is a MUST. I used lots of lemon juice instead of vinegar. Love love love this soup with sour cream.
Glad you enjoyed it!
It is a beet soup, not borsch. For borsch there must be cabbage too.
She specifically acknowledges that they don’t always use cabbage because her children don’t like it. It is still borscht with or without cabbage, as that’s an optional addition.
Thanks for sharing your family recipe- it was delicious! I cheated by roasting the beets the night before- (the skin just slips off) and then chopping coarsely in the food processor. I added the cabbage & topped with sour cream. Delicious!
Sounds great, Marie. I’m glad you enjoyed this recipe!
I have made this recipe several times and really enjoy it. Can I make it in a crock pot and take it to work? My coworkers would really like it I think.
Hi Sandy, I’m not sure if this one would work well in a slow cooker since you don’t want to overcook the cabbage or it will become mushy. Sorry that’s not very helpful, I’m just not sure I’d put it in a slow cooker. If you figure out a creative way, do let me know! 🙂
This looks like a great recipe! If I wanted to use beef stew meat instead of beans, how and when would you incorporate that into the recipe? =)
Hi Abby! I have not tested that to provide instructions. I would probably cook it and serve it with the soup but let us know if you experiment with it.