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.
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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.
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:
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Classic Borscht Recipe (Beet Soup)
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.
Filed Under
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. 
This Borscht recipe looks amazing! I love how detailed the instructions are, and the tips for handling beets are super helpful. Can’t wait to try it with sour cream on top!
I made this tonight for my family on an extremely cold night here where we live. Oh my goodness how delicious! We have never had Borscht before and am so glad I tried your recipe. I have never had a soup with this particular flavor profile before and it is incredibly tasty. My husband and I really enjoyed it and my sons said it was okay but ate it. Which is a win cause they are generally not fans of soup for dinner! Thanks for a great recipe that will be made again and again!
A delicious borsch, as good as my father -in-laws.
He taught me back in 1967. Natalie my daughter has a slightly different Borsch.
That is what makes this classic soup so versatile,
The recipe and the video have a different ratio of stock to water (?). We only want a mild flavor of bay leaves in the soup? We usually cook them in the dish from the beginning. Thanks, all praise for the blog!
Hi there! We always refer our readers to the recipe in our blog post as we sotimes update the info there to make the recipe better.
I’ve always loved borscht but never tried to make it before. Since I’m a vegetarian I absolutely loved all the tasty extras you added, especially the beans! I’ve decided to involve my children in cooking and they had a blast making it, especially test tasting along the way!
Thank you for trying my recipe, Anna! I’m happy you loved it!
Thank you for sharing this recipe. I followed it almost exactly, I just put half of the ketchup as I don’t like things too sweet. Everyone loved it, and grating garlic at the end before you eat it made it so good. A wonderful recipe for a cold day.
Patti
And added sauerkraut after adding the grated beets
Great recipe loved it. Took advice from other post added some pickle juice and also experimented with a dollop of garlic hummus instead of sour cream or mayo!
My great grandmother started raising soup with boneless short ribs. You must be vegetarian
Hi Zarni, we have a Beef Borscht recipe as well.
This borscht recipe is a winner . I make it often ! Your cookbook is on my Christmas wish list !
Thank you, Diana! I’m happy to hear you enjoy the recipe.
Thanks for the recipe. Take your cutting board and onions and place them on top of your stove–obviously with the heat off. Turn the hood on high, and chop away. Tear free every time–the fumes are removed by the hood.
Yum! I admit that I cheat on making this. I sauté the beets for 5 minutes, then I add the rest of the vegetables, which have been chopped very finely in my food chopper, and saute five mote minutes. I omit the potatoes because I don’t prefer them. For that reason I use less liquid, maybe 6-8 cups of broth… no water. My husband likes thick soup.
What a Beautiful soup! So comforting for this winter night. Thank you!
This is so delicious. I will be adding to my Christmas Eve menu
I’ve only ever had borscht as a broth with mushroom pierogis in it. Never had it with all those vegetables! I’m going to try making it your way for Christmas Eve this year! So excited!