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?
To prevent tearing when cutting an onion, put a piece of bread in your mouth. Don’t chew, just let sit in your mouth
Thanks for the tip, Ron!
To prevent tearing, work under the hood of the stove, blow the aromatic oils up to the ceiling.
If you are preparing lots of onions eg for a party, putting a fan on the counter might be the worth the effort.
Hi Natasha, I spent two weeks in the Ukraine a few years back and got acquainted with Borscht, it was so delicious. I am getting ready to fix it and will add the cabbage, can I or should I use red or white cabbage. I would like to use red to more match the color of Borscht.
I hope you love this recipe, Roswitha! We have another recipe with cabbage in it. We used a small green cabbage for this recipe.
I am third-generation Canadian ofUkrainian heritage! I’ve just made a HUGE pot of borscht to have with our Christmas dinner and to put in the freezer. When I’m rushed I actually use shredded coleslaw mix (don’t judge me lol); it doesn’t matter if you use red or white cabbage, as it all turns red anyway! Also I use an immersion blender to thicken it up a bit (not to blend it smooth). We really love borscht and I probably don’t make it often enough.
Thank you so much for sharing that with me, Sharon! I’m so glad you enjoyed this recipe!
Making this today! And I’m definitely more of a team sour cream (smetana), or just plain! Have never used chicken broth, usually just tomato juice.
I hope you love this recipe!
love this recipe
I’m so glad you enjoyed it!
Love this borscht soup. All your recipes are great. I wear contact lenses and have no problem cutting onions.
Oh, that’s good! I’m glad you enjoyed this recipe, Andrea.
Ooops, another question.
Can I substitute vegetable broth for the chick broth? And if I do, is the Zazharka still needed?
Hi Ron, a vegetable broth would work well, but I would keep everything else the same.
Question, the dill should be fresh or dried??
Hi Ron, we always use either fresh or frozen which have the best flavor. If using dried, you would need less.
Amazing recipe!! I wish I could add photos because it is gorgeous and delicious.
I added 1/2 shredded cabbage to mine and pretty much all the additional things. BUT forgot celery. A reason to make it again! Lol
Thank you for sharing your wonderful review, J! I hope you love it even more with celery!
Hi there, just wondering if the soup would be ok to freeze?
Hi Jess, yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
Ok thank you so much!
This isn’t “meatless” if it uses chicken stock.
It is meatless…it’s just not vegetarian
Made it tonight. Very good but next time I’ll start it a little earlier in the day to have it for dinner.
Hint when cutting an onion.
Breath with your mouth instead.
This is my first time ever cooking with beets! I was wondering, if I used beef broth do you think this will still be good?
Hi Alix, I imagine that will still work! If you experiment please let me know how you like that!
Hi! This is my first time ever making this or even cooking with beets! I am making this for my boyfriend who lived in Russia for sixth months. His girlfriend at the time made it for him and he LOVED it so i decided to try! I was wondering, I used beef broth, do you think this will still be good?
Love your blog and recipes btw!!
Hi Alix, the color will be a little different with beef broth but it will be very tasty.
Wow I love this! The vinegar and dill are great in here! I have a recipe from a Polish friend for a beet soup that uses the beet stems, leaves and lots of lemon, and I’m excited to now have this version! I’m going to try the sauerkraut and meatball soups next!
That’s awesome Angela! I’m so glad you enjoyed this recipe!
Oh, one more thing. I would like to make a bunch of this up, and can it in the winter. That way it would be so handy to have whenever we get a craving for it!
Hi Christa, my mom does that where she cans and preserves it for winter. I haven’t it myself though so I don’t have that recipe to share yet.
I had this in the Ukraine, and I have wanted to make it ever sense having it there. I made it, and loved it. But my husband had a fit about it—this is not normal because he is really picky, and doesn’t often even like 5 star dishes!!! He was even telling people about this dish. So I am making it again today. This is one way I can get my husband to eat carrots too. Thank you so much!!!
That’s so great Christa! I’m so glad you enjoyed this recipe!
I made this for my husband, who has had puréed borscht many times but never had it chunky like your recipe… delicious! He says it’s the best he’s ever had 🙂 Thanks so much for sharing your delicious recipe!
Aaw that is so sweet of him, thanks to you both for trying out my recipes!
With all respect – it’s not the Borscht… It’s some sort of weird variation or interpretation of the Borscht.. but defiantly not Classic Borscht, no way I can agree with this
Totally understand your feedback but this is our version and this is how we like it.
My mom used to make the best borscht but unfortunately as a kid I was never interested in watching her make it. She used to put meat in it. How would I change up this recipe to include red meat?
Hi Anna, we have a Borscht recipe with meat HERE.
This was really good! My whole family loved it.
It was my first time making borsht (or even tasting it for that matter) and I had preconceived notions that it would be gross. But this was delicious! Thanks!
Yay, so happy that you enjoyed this recipe! Thank you for your wonderful review.
This version of borscht is absolutely delicious! Thank you for sharing!
You’re welcome! I’m happy you enjoyed this recipe!