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.
Nutrition Per Serving
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?
Hi Natasha, this recipe is excellent. We make a lot of it when the garden tells us it is ready and freeze the soup in 4 cup (medium) freezer bags. If you seal with no air and freeze them flat they take up little room and taste just as good in Feb-June as they did fresh in Sept. We also add broad beans (fava) or peas to some batches, very flexible recipe.
Hi Don! I’m so happy you enjoyed that! Thank you for the awesome review and for sharing this with us!
Has anyone made this with beef broth vs chicken? Recipe looks wonderful and perfect for the garden fresh beets this time of year!
Hi Emily. This should work just fine with beef broth!
I have made your borscht before, last year some time….It was so good. When I came back to your website to get the recipe again, it looks like the recipe changed.. The one I used had roasted beets? Did you change that? Is there an original recipe that you could send me or post? Thank you
Hi Melissa! We have a few different versions of Borscht posted. Is it possible this recipe you tried originally? This recipe used Sautéed beets? Or this recipe? This recipe here calls for boiled beets. We haven’t made changes to these recipes besides spelling errors since their original post dates. I hope this helps Melissa! I believe the only recipe I have so far with roasted beets is this Shuba Salad one.
I look forward to trying this! Over Christmas a friend of mine from St. Petersburg (Russia) made this for us here in Switzerland! It was delicious. The only main difference I can think of is that she added beef to it!
Hi Holly! Borsch is definitely a classic! We have a version of this with beef as well. You can find this here. 🙂
Hi Natasha! I just wanted to say that I love to reference your website when I’m passing on Ukrainian recipes; they are so easy to follow and the results have always turned out wonderfully for me. I learned to make Ukrainian food when I served in the Peace Corps in eastern Ukraine and often make it at home for my family of five and whoever might be a guest around our dinner table. Most recently, my book club met to discuss A Gentleman in Moscow and since I was hosting, I decided to serve a Slavic inspired menu. We even pulled the kitchen table into our living room and ate around the couch, just like we so often did in the Ukrainian homes we visited. Most of the recipes for the night came from your website but the borscht was hands down their most surprising favorite! I probably make this recipe three or four times a year and just freeze it in quart sized ziplock bags to pull out as needed for dinners (sans potatoes, of course!). So what I served that night had been made about a month or two beforehand and reheated with fresh potatoes; many of my guests had a preconceived opinion of what borscht was or that they wouldn’t like it because of the beets, but even the most beet loathing person among us finished her bowl and said it was good. I’d say that’s a rave review! One of our members is a book blogger and linked to your website on her blog for the recipes:
http://www.thenovelendeavor.com/2018/05/book-club-a-gentleman-in-moscow-by-amor-towles/
Hello Lauren! I’m happy to hear how much everyone enjoys the recipes. Thanks for following and sharing your excellent review! I’m flattered! 🙂
Thanks for the recipe I am 9 weeks pregnant and was craving Borsht so bad today! Probably will eat it all myself 😛
You’re welcome Tracie! I hope it hits the spot, thanks for sharing!
I didn’t particulary like this recipe. For me it turned out bland in both taste and color. Also, it took a much longer time than another recipe that I used before where you grate the beets and saute with the carrots.
Hi Ginnea, the color of the borsch can be lighter if you use less or smaller beats and sometimes just the variety of beat can give off less color.
I think the freshness and quality of the ingredients makes a huge difference. The quick beet borscht recipe turned out wonderful. I’ve been craving borscht and love this recipe with the light coloured beans.
I agree! Having my mom’s garden to pick and choose fresh ingredients from has been a huge blessing! Thank you for the wonderful review, Venke!
I made it for the first time today. Used 2lbs of pork and boiled it for 1 hour and 30 mins, this was the stock for the soup. I feel it had a large impact on the flavor.
Can I cut this recipe in half??
Hi Donalda, yes that should work great.
You know that is always the best borscht, no one makes it as good as this one. Thank you so much for posting it. I too am Ukrainian and make the odd thing which my Mom made. I will never be able to recreate my Mother’s cooking, I try but that is life. Again, Thank you so much for all the recipes.
My pleasure Geri! I’m happy to hear the recipe brings back fond memories. Thanks for following and sharing your great review!
Hi,
Thanks for posting this. I love Borsh but I don’t remember ever having beans in there. 0.0
Hi Marina, the beans are a nice way to add protein without adding meat. We do have a beef borscht version as well. I hope you love it! 🙂
We live in the South Pacific and I can only get round beets not the longer ones that are pictured. Would I still only use 2-3?
Hi Mrs. H. 3 medium/large round beets would work great! They definitely don’t have to be the long variety. These were just the ones my Mother grew in her garden that year. There is no difference in flavor or texture to regular round beets. I hope you love the recipe!
My grandmother and aunts always put beef in theres
Hi Linda, here is our beef version 🙂
My first time trying Borsch was at home using this recipe and without a doubt it is the best soup I have ever had. Thank you for taking the time to share this with us.
My pleasure Brett! I’m happy to hear how much you love the recipe. Thanks for sharing your fantastic review!
My favorite version of bortsh. I used to make mine slightly different, but have switched to this version. Loved the lemon for a tangy twist.
I’m glad you enjoy the recipe as much as I do! Thanks for sharing Veronika!
excelent recipe 🙂
greetings from Poland 🙂
I’m glad you enjoy it Leon, thanks for sharing!
Has anyone tried this recipe with golden beets? Can’t find any decent red beets at my store right now.
Hi Sue, I honestly haven’t tried so I can’t say for sure. I think it would be worth experimenting. I hear golden beets are sweeter in flavor than reds. You would have a much different looking soup without that classic red coloring from red beets, but as far as flavor goes, I just haven’t tested it.
Awesome!!
I use the white kidney beans (cannellini) without the juice. I love the contrast in color. I also dice up two beet leaves and add to the pot for extra nutrients and color.
Thank you 🙂
My pleasure Angie! Thanks for sharing your great review with other readers!
I have everything on hand – borscht this week.
I hope you love it Linda! Please let me know what you think!
Delicious! We used our own garden vegetables! Your recipe will be our go to from now on!
Yum, I bet that tasted amazing! I’m glad you enjoy the recipe Ronda, thanks for sharing!
I see you use Better Than Bullion-I do too but I’m vegetarian can I use the vegetable variety for this?
Hi Richard, I do think a good vegetable broth will work great 🙂
thank you-otherwise im not changing a thing