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?
I haven’t tried the recipe yet. But I wanted to respond to your request for ideas of how to deal with onions without teary eyes. Here’s the best thing I’ve found:
Wet your cutting board and knife and put your onion (sliced in half) under running water briefly before chopping up. It might not eradicate your tears entirely, but it will cut down on them immensely.
Thank you so much for sharing that with me, Esther!
Hi!
Hold a piece of bread in your mouth while chopping onions – it absorbs the vapors
Absolutely delicious – easily my favourite borscht recipe. I cooked my beets in the crockpot a day early, peeled them and refrigerated until ready to make the soup. I julienned them using a mandolin and added them with the celery & onion. I’m making another batch this week to freeze for lunches. Thank you for all the great recipes!
You’re welcome, Laura. I’m so glad you love this!
This recipe was fantastic! I think the Zazharka gave a huge depth to the soup which tastes exactly like take out! Also, thank you for the tip on adding mayo. I can’t have too much dairy nowadays so the mayo was game changing for me. I’ll be making this again. Thank you!
You’re welcome, it’s my pleasure! I’m happy that you liked this recipe, Victoria.
Not sure if anyone else asked this question (and I think I’m the only one here who doesn’t know) yet, but exactly how big is a medium beet or a medium potato or onion for that matter? It would help me if you gave a weight instead for raw vegetable quantities because I have a bunch of different size beets to work with, thanks.
Hi Jay! This can differ since no fruit/vegetable weighs the same amount. The best thing to do is probably use google to help search for an estimate.
For the onion, if you click on the word “onion” in red font on the recipe card, it will forward you to my link that shows how to properly cut an onion and it also mentions the estimated weight/size of the onion from small to jumbo. I hope that helps.
Okay, thanks for the info. I had several small golden beets that I used and didn’t use the beans or the red pepper. I tastes great but it didn’t come out looking as rich, thick and hearty as the photo (although in my case the soup should be bright yellow) you posted. I think it wouldn’t have hurt to add more beets maybe.
I absolutely can’t wait to try yer Borscht recipe!!! Keep yer recipes comin!
I hope you get to try it soon & love this recipe, Marilyn!
This recipe was delicious, Natasha! Every bit as good as the borscht I used to have at a Russian restaurant in San Francisco. I did want to ask: Are you supposed to cook the beets before you grate them, or just grate them raw? Thanks.
Hi Kim! So glad you loved it. Yes, you grate them raw. 🙂
I would recommend cooking your beets before grating them if you are using a box grater (it is much easier). Make sure to give the beets time to cool before grating as they retain heat for quite a while!
I dont have any red peppers but I have green peppers. Would green peppers work in a pinch?
Hi Mara, we always use red peppers but I think that will work too. Let us know how it goes if you give that a try!
The only real differences that I know of between the pepper colors is the green pepper has less carbs.
Red peppers are more ripened and have a slightly sweeter flavor.
This will be the second time when I will be doing this soup. It’s my family favourite so far!
Good to know that you love this recipe, Daria!
Idea for tearless onion spray eyes,
Light a candle
Place a slice of fresh bread next to you!!
Good luck!
Melody
Hello Natasha. Just wanted to let you know that our charity in Ukraine has been using a variation of your recipe with beef ribs for the past 3 years to feed the poor and homeless in Ukraine. The locals here say it’s delicious. Tomorrow we will be serving it to our volunteers that are rebuilding homes in a village outside of Kyiv. Thanks again 🙂
Wow, that is good to know! Thanks a lot for sharing, it helps inspire me and I hope everyone will love the recipes!
Hello
Thank you so much for this recipe.
Very delicious!
I will make the beef version next!
So glad you loved it!
Excited to try this recipe. Just bought 50 lbs of beets to share and try different ways to prepare. A suggestions: I researched Cannelini beans, as I had never heard of them. They turned out to be white kidney beans, at least here in Canada. Maybe add this in brackets to the bean line of the recipe. I appreciate you and in-joy your creative recipes.
I hope you love this and all the other recipes that you will try, Joanne. Thanks for sharing that with us!
Hello.
When I peel/chop onions, I put a piece of bread in my mouth.
Not sure why it works but it does!!
Luanne Perry
That’s what they all say! I should try that next time.
Before you chop onions, grab a jar of creamy peanut butter. Scoop out the peanut butter with a spoon, and stick it to the top of your mouth behind your top teeth (close mouth after). Try to chop up all the onions before the peanut butter melts. Definitely, no tears (and tastes good too).
I notice the ingredient list says 8 cups broth + 2 cups water while the video says 4 broth + 6 water. I think I’ll go with 8+2. Can’t wait to try it.
Hi Alan, sorry for the confusion. We updated the recipe to add more broth and less water for a richer flavor.
Looking forward to trying this. I find that chopping onions next to an open flame on the stove actually works to help with the tears!!
Thank you so much for sharing that with me, Carol! I hope you love this recipe!
Hi!
I’m wondering if I could use a bean broth from black beans that I made in the instant pot? Do you think that would I’ll do the flavor in a negative way?
Thanks so much.
Hi Dana. I have not tested that to advise. It would be starchy so I don’t know how it will affect the texture or taste.
I’ve made lots of borscht and this is my favourite recipe I share often with credit to you of course. Agree the dill is essential! I also sometimes go divine with some whipping cream added before serving.
I appreciate that, thank you for thinking of us and sharing this good review!
Beyond delicious. The dill is essential btw do not skip it! A family favorite. Even with my kids.
Thank you for the good review!
Ketchup???Really? Please nooo
No one uses ketchup in Borsch, please don’t do it. This is not a traditional Borsch recipe.
Hi Mari, it’s how we make it and I think it’s a brilliant way to add the tanginess of tomato with a little sweetness at the same time.
I love this soup.. Thank you for sharing. Makes it all manageable and so worth the effort.
You’re welcome and I’m glad you enjoyed it!