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, what I do with onion is as soon as I peel the skin off I put the onion under clod running water for a few minutes . I find this takes the strong acid out and i am able to chop my onions without crying . This works 99% of the time for me ,but i still find that one onion that likes to make me cry. Hope you try my method.
Thank you so much for sharing that with me, Ted!
As a Ukrainian I have used ski goggles to peel and chop my onions. Doing this task outside works well too, as does putting onions in the fridge.
Nice, thanks for sharing that with us!
My mother who is Russian would make Borscht for us. Its a traditional soup and I make it for my family! We all love it.
So good to know that, Cathy! Do you use the same recipe?
None of your recipes have ever failed me! I’ve made this one multiple times already and it always turns out perfect and delicious!
I’m so glad you enjoyed it, Katharina! Thank you for the wonderful review!
Cutting onion tip…not attractive but goggles work like a charm
Hello! Try a Vidalia Chop Wizard on those onions. They’re great! Be sure to follow the directions and place the onions in the correct way. These gadgets are available on Amazon. I love mine! Incidentally, if you freeze your cloves of garlic, there is no need to squeeze so hard. Just toss them into soups, stews, etc. As soon as they thaw, squash them with a fork, the back of a spoon or even put them into the garlic press. Much easier!
Thank you – that is a great tip and time saver also!
For people wondering, I looked it up-source said 3 medium beets weighs about a pound. No rating yet as I am still cooking it!
Sounds good. Please let us know how it goes, Karen.
I love love love this soup! Making it right now and added cabbage as I read in the notes! I can’t wait to eat!
Sounds awesome! Enjoy and I hope this becomes your new favorite.
What do you do with your beet greens?
Hi Sally, I didn’t use the greens in this recipe, but you can use beat greens. Add them like I did the kale in our superfood borscht recipe. Beet greens are a great idea!
Natasha, I have made this soup a dozen times and have yet to find another this good. Making it again as we speak, I have previously omitted the beans but am going to try with them today! Thank you for the best Borscht recipe ever! Even better than restaurants!
That’s so great! It sounds like you have a new favorite!
A wooden toothpick or wooden match stem in the mouth when cutting onions helps with tearing.
Hi Natasha,
Love the recipes that you post. My grandmother was from Brest and her version of borscht included beef short ribs( or stewing beef if you can’t find them), beets, beet tops, green string beans, celery, carrots, onions, parsley, garlic, pickling spices and beef stock/water. This is such a great soup for those cold winter days. Just another version without the potatoes. Of course you had to have rye bread and sour cream to go with it.
Thank you so much for sharing that with me, Terri! I have heard of this being made with short ribs. I imagine that it is so delicious! Thank you so much for sharing that with us. I hope you enjoy our version!
My husband and I went to Alyonka Russian Cuisine last night for dinner, and I tried Borscht for the first time. It was AMAZING! We found your recipe online and we’re making it as we speak! Thanks for a great recipe! From one Idahoan to another! We’re here in Eagle, Idaho, too! Side note: the restaurant was GREAT! We loved it! Definitely going back.
Hi Amy, now you can make your favorite recipe anytime at home. I hope this becomes your favorite!
Hi Natasha, I found this soup a bit on the sweet side for my taste, but my friends are wanting me to make more for them, happy to oblige. A very easy recipe to follow, thanks again for another great recipe.
Regards Jim
You’re welcome! I’m so happy you enjoyed it, Jim!
Brilliant! We just made this for our Ukranian/Russian themed Christmas lunch and it was fantastic. Great flavour and colour. We are still enjoying it reheated post-Christmas. Thank you so much, Natasha from Ipswich, Australia.
You’re welcome! I’m so happy you enjoyed it, Sean!
Microwave the onion for 20-30sec, depending on the size 😉
OMG, this borscht was absolutely DELICIOUS!!! Such great flavour and so easy to make! Thanks so much, Natasha. I grew up eating borscht and this one is exactly like my Mom made. I will use this recipe from now on. Merry Christmas to you and your family! 🎄
I forgot to give it 5 stars! It should get 10 though, lol.
Thank you, that is awesome!
You are the sweetest! Thank you for your awesome review, Corinne. We appreciate it and Merry Christmas too!
Great quick soup – we replaced water/broth without beetroot juice but otherwise did it as in the recipe. It’s tasty!
I’m so glad you enjoyed it!
Ok just made this tonight and well omg!!!! So good, i used your recipe with a couple of twists. It was clean out the fridge night so i went all kinds of veggies and the left over baked ham. It made a huge pot (1.5 gal) and four of us all but emptied the pot. Barley enough left for me tomorrow.
That’s so great! Don’t you love how versatile this recipe is! I’m happy you enjoyed that!
I have made this recipe a few times now and it’s SO GOOD!
Thank you so much Natasha for sharing this!!! What a gift!
I have tried it using both tomato paste and ketchup. Using ketchup adds a hint of sweetness where tomato paste keeps it very savory and earthy. Both are fantastic honestly, just depends what you are in the mood for.
I do only minor modifications to this recipe based on my taste preference for bold flavor…
1)I use cubed instead of shredded beats, this dramatically increases the cooking time but this is how I’m used to Borsht
2)Triple the garlic
3) Add the Bay leaves sooner
4) Triple the dill
The giant sour cream dollop is a must.
Thank you for sharing this with me, Christina!
OK, I did the prep according to the written recipe, then played the video as I began to cook.
First, if those beets in the video cannot be MEDIUM sized as the recipe calls for. I started with three that were about the size of a racket ball, and added two more. I think the yield might have been five cups. Can you revise this recipe to indicate the cups of shredded beets since medium is pretty inexact after watching the video.
Next. The written recipe calls for 8 cups of chicken broth, 2 cups water. Your video says 4 cups of chicken broth and 6 cups of water. Which is it?
I used 4 cups chicken broth, 2 cups of vegetable broth and 2 cups water.
Otherwise a good recipe. I was a bit weary about vinegar but it was good.
Next time…more beets, more salt, a wee bit more vinegar
Hi Ron, we changed it to 8 cups chicken broth for a richer flavor. 8 cups are correct. A racket ball size would be more like a small beat. I didn’t measure them that way so I can’t say exactly how much of grated beats there were. I will try to keep that in mind next time. I’m so glad you enjoyed the recipe!