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?
Do you serve side dishes with borscht? I heard you can do mashed potatoes and garlic bread. Is that a regional thing?
Yes you sure can!
i do not like beans so replaced with chopped up pork loin came out great
Hi Claire, good to know that it worked great too! Thanks a lot for your comments and feedback.
I have a question. In the YouTube version you use 4 cups of low sodium chicken broth and 6 cups of water. Here, you use 8 cups of chicken broth and 2 cups of water. Which is it?
Hi Edwin, sorry for any confusion. We updated the recipe to add more broth and less water for a richer flavor. 8 cups of broth is correct.
Five stars – super yummy and made fresh with straight from the garden beets, beans, potatoes and carrots. Will definitely be putting this recipe on my “how to use all those vegetables” listing. Yummy! Thanks so much!
This is awesome! Thanks so much for the perfect review and feedback, Leanne.
Do you happen to know, does this borscht recipe can well? I have lots of beets this year. I’d love to make a large batch and eat some throughout fall.
Hi Kari, I have not tried canning. One of my readers canned it and stored it in the refrigerator for a month. Maybe someone else has more experience with canning borsch? Borscht freezes very well though if you wanted to try that. I would leave out the garnish (sour cream or mayo) until serving.
It would be safest to can the beets and make the soup as you want the soup, because it is not a safety tested recipe for canning. I do not know if beets require pressure canning, but I’m certain that the potatoes do. Hope that helps.
Hi Natasha, my husband and I are very excited to try this recipe but I am wondering if you have ever adapted the recipe using the National Centre for Home Food Preservation guidelines for soup and pressure canned it? We picked up 40lbs of beets today so looking for more ways to preserve than our usual.
HI Amanda, I haven’t tried that but if you test it out, I’d love to hear the details. Sorry I can’t be more helpful with that question.
This recipe looks delicious and comparable to my Grandma’s who no longer remembers her recipe. I am wondering if this recipe holds up when frozen? I like to make large batches to freeze. Thanks!
Hi Hannah, I’m so glad you loved it! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
This was my first attempt at making Borscht and I looked at many recipes. I kept coming back to this one. I modified the cooking order a bit by adding the carrots to sauté with the mirepoix and added the bay leaves at the same time as the potatoes. I realize as I write this that I forgot to add the extra 2 cups of water. I served this with nonfat greek yogurt as this is always on hand and a sprinkle of drive dill week (ran out of fresh dill). I loved this soup with the yogurt stired into the soup. Will absolutely make this soup again. Thank you for sharing your recipe Natasha !
You’re welcome! I’m so happy you enjoyed it, Diane!
Thank you for sharing your recipe! I am going to try it today with all my garden vegetables. As for slicing onions, I have tried so many tips that just did not work. The only thing that works for me is to set a fan to one side so that the fine mist that sprays when you cut into it blows away from you. The next best thing is to use white onions. They are not as strong and I never cry when I use them. 🙂
I hope you love this, Chris and thank you for the tip!
Just beautiful! Love Ukrainian Borscht! I keep coming back to your recipe!
And SLAVA UKRAINA!!!
THank you, Frank! I’m so glad you loved this recipe!
A dollop of sour cream or a dollop of creme fraiche? Any opinions?
Both would be great! 🙂
First time making borscht, and let me tell you this recipe did not let me down. It was amazing !! My mom makes her with ground beef but the beans in here were so good. Definitely adding this to my collection.
Lovely feedback, thank you for sharing that with us!
I also adjusted the recipe by sauteing the celery, onions, peppers, etc first, and then adding beets and carrots, and then broth and potatoes and herbs. I added the beet greens at the end. As you say, one pot only! This was a special event — my book club was reviewing A Gentleman in Moscow and as I am an avid home cook, I have initiated making foods appropriate to our book of the month for our accompanying lunch. I am in the midst of this borscht production, and then will make the 8-layer honey cake. Can’t wait! Both look awesome.
OMG, I just finished making this soup and it is so delicious! It is amazing. I’ve recently been using fresh lime juice in many of my soups and stews, so decided to try that instead of vinegar. It is wonderful in this soup. This has to be one of the most delicious soups I have ever made and is better than my Russian exgrandmother-in-law’s (since she is no longer alive, I can get away with that remark, lol.)
Thanks a lot for sharing that with us! I’m happy to have read your good comments and feedback, we appreciate it!
Hi Natasha. I read once when slicing onions, do not slice off the root end. It’s hard to slice with it on because it doesn’t balance right but I found there was very little odor, so therefore not many tears were shed. Give it a try to see if it works for you. Donna Y.
Thanks for the suggestion, Donna. Appreciate it!
This is a fantastic recipe, made two batches this week. Traditionally I grew up with cabbage in the soup. This week I added Swiss chard, nice touch.
Thanks
You’re welcome, Blair. That’s nice and I’m glad that you always love it!
Hi Natasha: I’ve made this Borscht several weeks ago. I will be making it again tomorrow . It is the best and closest to what my mother made . Vic.
Nice to know that you love this recipe!
I made this for my Russian partner who was sceptical but it got a big thumbs up. Easy to make and very authentic
That’s wonderful! So glad it was enjoyed.
Hi Natasha! I love this soup! I’ve been making this for a couple of years now, very similar to your way, although without the celery (it doesn’t agree with me).
I’ve also had it with and without beans, and I love both ways so if I have them on hand I’ll use them. It tends to be red kidney beans that I have most often, which gives the soup an almost “meaty” texture, plus it adds to the colour!
Thank you for all your recipes!
Hello Lisa, so good to read your good comments and feedback. Thank you for sharing!
Hi, I can’t wait to try cooking this… the written recipe calls for 8 cups chicken broth + 2 cups water. But I believe your video said to use 4 cups of broth. What to do?
Hi Margie, I always recommend following the written recipe rather that the video as the written recipe can still be updated.
I have made this recipe multiple times, and this is hands down the best soup recipe. I add more ketchup and vinegar than the recipe calls for. Does anyone know if this freezes well?
I’m so glad you loved it, Kristen! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.