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?
I made this but I add to much pepper and it is really spicy…how can I make it not so spicy please help me I really love to eat borsh but it’s to spicy I just made a pot of it and don’t what to throw it away
The only way to tone it down is to add more broth and then season to taste. It might taste a little less spicy when you mix the sour cream into each bowl. Hope that helps!
Growing up in Shanghai, we had the “Shanghai-style” borscht which uses tomato instead of beet, and with beef and sausage (it’s said Russians brought it to Shanghai in early 1900’s). I am willing to try the real Russian version 🙂 looks amazing.
That does sound interesting! I bet it’s still good especially with sausage! Yum! If you have a great recipe, I’d love to try it!
I remember having borscht, but it was made with beef. My friend’s Aunt made it one day and she said she learned it in Russia?
It’s often made with beef and I will post a beef version eventually,… one of these days 😉 But this one doesn’t miss it one bit. It’s super flavorful and has tons of protein even with out the beef 🙂
A gde miaso?
Nety miasa. This is the vegetarian version. I know, I know, I have to post a beef borsch soon 🙂
Wont lie, this was the hardest thing I have ever cooked. BUT, it was totally worth it when my mom went back for seconds 🙂 Oh, I’m in 11th grade, so it took me longer then the recipe said it would (my own fault for being slow). My mom and I LOVED it, but she said making this would all be up to me haha.
I’m impressed because I wasn’t making borsch in the 11th grade! Once you get this down it’s pretty easy. I’m so glad you and your Mom loved it 🙂
Not only was this my first time making borscht, it was my first time eating it too! Such a delicious soup! Followed the recipe. I didn’t have kidney beans, lemon juice or dill on hand so I just left them out. Can’t wait to try the complete recipe!
The lemon juice and dill especially add some nice flavor. I’m so glad you really liked borscht and that your first experience was a success! 🙂
Thank you for your recipe!
You’re welcome. Anytime 😉
Great recipe! Turned out really well! I made my own vegetable broth to make a completely vegetarian Borscht..
It’s so hearty, you don’t even miss the meat! 🙂
Это вкусно! Спасибо!
Wonderful recipe – I wanted something to serve with pelmeni, which I found in a local Polish deli, to friends. It’s a hit! Thank you so much.
That would be delicious served together. Yummmm!!!
Thank you so very much for this recipe. The time it took to make was SOOOOO worth it. The pictures were also very helpful.
I’m glad you like the recipe Tracy, you are welcome :).
I have been using my moms recipe for years. but the only thing I see wrong is that my beets bleed out and get gray looking. Since mom is not here anymore what am I doing wrong. Your recipe is just a bit different.. we have no beans and lemon juice in ours but we do have 2 tbls. of vinegar. Maybe you could help.. Mine is very flavorable as I use pork hocks as my base for the juice. and I use the meat off of them. Thanks for any come back.
Yours truly.. Betty
Younger/fresher beets make a difference. Also, do you cook the beets the same way?
Hi Natascha,
Thanks so much for this recipe!!! It is so delicious. I can’t wait to make it again!! 🙂
You are welcome, my husband just made a pot yesterday as well :).
Just made the recipe today exactly as written and it is very good—it’s my first borscht. Even had the Ukrainian rye.
The color did not turn out as deep a red as I would have liked.
I had to use three round medium beets—-no long ones available in our area.
What could I do to get the color right?
Thanks!
Diane
It’s possible that It could have been been an older beet. A fresher beet will give off more red. You did not drain the juice after boiling the beats, correct?
No, I followed your recipe exactly. The broth ended up looking a light reddish, or washed out red, not the totally red look you get. I used thee round medium to large beets. Maybe I should try five next time?
Thanks for your help.
I have a feeling it’s the beets. You might try an extra beet next time and see if you get a richer color.
Great recipe! Purple cabbage is more visually appealing with this dish I think. I also just add the cabbage in with the carrots and onion rather than boiling it more.
I’ve never tried it with purple cabbage. Does it change the flavor much?
This Borsch was fantastic! The whole family loved it!
Thanks to you!
That’s awesome!! Thanks Josh 🙂
One of my favorite meals made by my Ukrainian Baba is borsch. Everyone seems to make it a little different. Thanks for this recipe, Natasha. It’s simmering right now on my stove and filling my house with memories of Baba.
Awww that’s so sweet that it makes you remember your Baba 🙂 I miss my Baba too 🙁
Oh boy!!! Tried your recipe and it turned out incredibly well!!! Thank you so much for letting me have a “golden” recipe for soup! The soup is so yummyyy!!!!
Awesome, thank you for such a sweet comment, music to my ears :).
I love this recipe! Thank you for posting it. Since I have small children and little time, I’ve found that using four or five small beets cuts out 30 mins. of boiling time at the beginning. Just enough time to do all the other steps while they cook or cool.
You are welcome Chloe, I’m glad you love the recipe :).
Hello Natasha, I’m sitting down to a bowl of this right now, and it is delicious! I’m in full freezing/canning mode this week, if I can keep my neighbors and family from devouring it immediately the rest will go into the freezer for the long cold winter ahead. Love this recipe!
This is definitely perfect on a cold day. I’m so glad you enjoy it 🙂