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
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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?
no cabbage?
Hi, check out our other borscht with cabbage here.
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…
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.
Can I add the beet greens if I finely chop them?
Hi Michelle, I haven’t tested that but I imagine it may work! If you experiment, please let me know how you like that.
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!
Thank you so much for that great feedback, Nat! I’m so glad you enjoyed this recipe!
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.
Hi Irina, I haven’t tested that but I imagine it will work.
question, Can you used canned whole beets instead of fresh and can you used beet greens instead of cabbage.
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!
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.
That’s a great idea! Thank you for sharing that with me.
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.
That sounds delicious! Thank you for sharing your family version with us, Terri! We too enjoy it with sour cream.
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!
Thank you for that wonderful feedback, Constance!
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…..
That’s genius! Thank you for sharing that with me!
Could you use vegetable stock in place of the chicken stock? Going for a vegetarian soup for lent.
Hi Elizabeth, it may alter the flavor a bit but it should work! I hope you love this recipe.
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
That’s so great! Thank you for sharing that with us, Ricky!
The only borscht recipe i’ve ever used and don’t plan on changing that!
Awww that’s the best! Thank you so much for sharing that with me.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Dave!
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.
Hi Patty, we have the original link posted in the comments or archived here.
Thank you! We absolutely love your recipe! My kids devour it when I make it.
THIS ONE!!! The archived version of this soup is my ABSOLUTE FAVORITE!! I know it’s not the fastest way to make this soup, but I enjoy the process and the result is phenomenal!! That recipe is the reason I started following you and now I make your recipes regularly!!
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!
That’s just awesome!! Thank you for sharing your wonderful review Angela!
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.
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
I’ve always wanted to try. Thank you for writing such a detailed recpt.
You’re so welcome! I hope you enjoy this recipe Michael!
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!
Thank you so much for sharing that with us Sunny! I’ll have to give that a try!
I made this for my Ukrainian husband, and he loved it! Thank you:)
That’s just awesome!! I’m happy he enjoyed that!
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!
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!
I always thought this soup was served cold, I’ve never had it hot. However, I will try this recipe for sure
Traditionally it is served hot. I hope you love this recipe!