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.
I love this recipe and it’s a great Weightwatchers recipe also. My question is why do the bay leaves go in so late? I have never seen bay leaves used to finish a soup before. Thanks!
Hi Rick, the bay leaves will give you a different flavor if they are cooked for a short or long period of time. It imparts a subtle aromatic flavor when added towards the end of cooking.
Hi Natasha! I haven’t made your recipe for borscht but I grew up eating what we called “pink soup”. Your recipe is similar to my grandmother’s except she didn’t add potatoes, but did add thinly sliced cabbage and fresh green beans. Seasoning of yours is similar with the dill. I’m not sure how she made it “pink” Maybe she mixed in the sour cream. My mom & aunt think she added evaporated milk. Using my own memory of taste, I tried duplicating her recipe. Almost close but I need more practice. Next time I try making borscht, I’ll use elements from both to create that wonderful memory of “pink soup”.
Thank you so much for sharing that with me, Terri! We like to add sour cream individually based on preference turning it pink after the fact. But it likely was sour cream, heavy cream or evaporated milk that she used.
Super delicious! My family’s favorite!
I have been making this soup over and over for quite a while now and each and every time everybody loves it and asks for more. I follow the recipe precisely.
Thank you, Natasha!
That’s wonderful! Thanks a lot for your great comments and feedback about this recipe, Broni.
Natasha I love this classic borscht recipe iv always used it and everyone loves my borscht thanks to you. But I do have a question have you ever used beef broth iv always used pork broth, chicken and this year I made it with turkey and came out fantastic. Thank you
Hello there! Great to hear that you always make this recipe. I have never tried it but I think that will work just fine!
I’ve been using this recipe for awhile now. Just a tip for those who don’t want to chop onions for fear of crying (myself included)-I’ve been buying frozen soffritto which is a combo of pre chopped carrots, celery and onions. I add it while I sauté the red peppers. Happy cooking😊
Love this recipe! One question though .. I decided to make it in the instant pot. How long would I put the pressure on for the soup? And would I have to change the recipe? Thank you !
Hi Evelina! I haven’t tested this in an instant pot to advise.
Instant pot is used for cooking meats that require an extensively long time in regular pots. High pressure in the pot will easily overcook the vegetables and everything goes mushy. If you’d like a try, set the instant pot timer to 5 min at most.
Haven’t made the soup yet, but a tip for slicing onion: rinse it under cold water for about 19 seconds. You’re welcome!
In the video you add 4 cups chicken broth and 6 cups water. But the recipe says 8 cups chicken broth + 2 cups water. Which is preferred?
Hi Sarah, we updated the recipe a bit, please use the written version and the video as a guide. I hope this helps.
I topped mine with plain yogurt, and suggested my friends do the same. I made this, and it was so delicious, I shared bowls of it (with dark pumpernickel bread) with friends. One friend, who had not had borscht since leaving Moscow in the 90s, said it was just like she remembered. Another friend, whose Polish grandma made it a lot during his childhood, said it was awesome! I had never had it before I made it, and I thought it was fantastic. I used homemade broth from Thanksgiving leftovers. I also reduced the dill. Oh, and it was beautiful too!
Hi Betsy! That’s wonderful to hear. Thank you so much for sharing!
It’s disappointing to see this recipe changed yet again. This is the third variation. What happened to the original with shredded carrots and ketchup, kidney beans, etc?
Do you still have a link for your original Ukrainian borscht?
Hi Tony, this recipe calls for carrots, ketchup and beans, that did not change. I have four Borscht recipes on my blog, all slightly different, were you possibly referring to one of my other recipes?
Made this recipe as printed, it was the best soup I’ve made in a long time. Loved the flavors. I’ll definitely make this soup again. Freezes well.
I’m so glad to hear that Tammy! Thank you for the feedback.
Hi Amanda
This recipe looks great. I’m trying it tomorrow…:)
I hope you love it Wendy.
Can I use canned beets for this recipe? if so, how would you recommend to do this?
Hi Amanda, we recommend using fresh, using canned beets makes the borscht slightly sweet.
Thanks, Natasha!
I’ll be trying this recipe today.
I’m not sure if someone mentioned this in the comments however, wearing contact lenses prevents the onion cries.
Hi James! Thanks for sharing. I hope you love this recipe!
Love this recipe!
I can’t seem to get my borscht to be that dark ruby red, it’s more a tomato red. What am I doing wrong?
Hi Poppy, if you continue to cook the soup for too long, the beets will eventually lose their vibrant color. I recommend following the recipe timeline the best you can.
This was really good. I was not going to put the ketchup because I’m a snob, but I trust this site so I just went with it. Turned out delicious with no “ketchupy” flavor. Going into my soup rotation 🙂
That’s wonderful to hear, Rose!
Cooking Impaired. I am not sure about 2 “medium” beets. What would the total weight be? Or can you offer some guidance – when referring to onions or beets or potatoes is medium the size of a tennis ball? or a softball?
Thank you!
Hi Lucy a medium beet at the store is usually 2-3″ in size. Anything above 3 inches is considered a large beet.
This is very helpful info! Thank you! My stores have large beets. I know what to buy now 🙂
I once heard that onion fumes seek moisture, and the eyes can be the closest source. The article recommended putting a damp paper towel beside the onions while cutting. I do this regularly now and am no longer bothered by onion fumes. Maybe it works!
Thank you for the tip, Mary!
This looks so perfect, and the recipe is almost identical to my Mother’s recipe. Thanks for posting it – it is nice to just be able to access it on line anytime! You asked (video) if we have requests. When I was a student in Moscow, I loved an appetizer called Mushrooms Zhulien (like Julienne). Are you familiar with that? I would love a recipe for it, and I’m sure that your readers would love it too!
You’re welcome, Jane. I’m glad you found this recipe. I have not tried that appetizer yet but thanks for the idea and suggestion!
Natasha – I’m of Ukrainian descent and love your recipes from that region and elsewhere. Like one of your viewers above, I personally like to sauté veg prior to boiling in soups/ stews. I tried w/ your recipe – cooking onion, beets, celery and pepper in olive oil (for 5-10 mins) before adding potatoes, stock/water, etc. It REALLY releases additional flavor. I recommend your fans try this – and serve with some black bread. Keep up the awesome videos – you’re a natural!
Thank you so much for sharing that with me, Tom!