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.
This post may contain affiliate links. Read my disclosure policy.
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:
If you enjoy our videos, please and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our
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?
An excellent soup for you family,I add 1 # ground beef in the skillet before the vegetables.
I have used this for years, it is 12 out of 10
I use processor for beets and also add in a few chunks
Buying myself the cookbook for Xmas lol
Tried a number of Natasha’s recipes , one of the best sites on the internet
My first borscht – and its my fifth time cooking it. The best! Thank you!
You’re very welcome! I’m happy to hear you loved it, Esther!
Excellent recipe Natasha. Turned out delish. I love sour cream with this lovely soup!
Ruth
The best way to serve it. I’m glad you loved it, Ruth.
I would like to know if I can I used canned beets fo this recipe?
Hi Ann! we recommend using fresh, using canned beets makes the borscht slightly sweet.
What is a good meat option to add if I want meat in it?
Mini meatballs? Turkey? Ham chunks?
Thanks!
Hi Patricia! It’s versatile, so you could add your preferred meat. I also have a Borscht Recipe with Beef here.
This is now simmering on my stove for dinner tonight. My only changes were using homemade turkey broth instead of chicken broth, used cabbage & left out the beans. I think my mom used to also add horseradish to her borscht… is that a thing or maybe I’m imagining that?
Sounds great! It is a thing, though not everyone includes it directly in the soup.
Really, really good. I added cabbage and passed on the beans but will add the beans next time I make it. Thank you for sharing this wonderful recipe.
Definitely sour cream.
Beautiful colour – delicious recipe.
I made this soup and it made a LOT. Can I freeze it?
Hi Ingrid! Yes, you can freeze it, just make sure to cool it completely before freezing and you may use an airtight containers or freezer bags.
OMG! This is the best I’ve ever made/eaten! Seriously! I did a professional seminar in Madison Wisconsin some years ago and ate every day at a Russian Restaurant. Their borscht was to die for and I tried making it at home. Always disappointing. Yours is the ONE! I didn’t have any potatoes so I substituted finely chopped red cabbage. Worked like a charm. Next time, I’m going to use the cabbage again (not keen on potatoes) and add a chopped apple and use apple cider vinegar instead of the white vinegar. What do you think?
Hi Phillis! I’m so glad you love this recipe. That modification sounds intriguing. I definitely think it’s worth exploring. Let us know how it turns out.
Love this Comfort soup in a cold, windy day! My son loves it!
Thank you! It was really great. Might be the best borscht I’ve ever had. I shredded both beets, carrots and potatoes. The bell pepper surprised me but added a nice freshness to it. I wonder why you wouldn’t just sauté beets with the mirepoix and then add alk the ingredients together with the broth to let the flavors infuse for longer? I’m sure the traditional way is the best, but I might experiment with that next time. 😉 This is a keeper!
That’s wonderful, AJ! So glad you enjoyed the recipe.
I am curious about this as well: why not sauté beets with the mirepoix (or mirepoix then beets) and then add broth, then remaining ingredients together to let the flavors infuse for longer? Cannot recall grandma using 2 pots/pans unless one was for browning meat.
Hi Mel, you definitly can, it comes down to preference but it works well both ways.
Excellent!
I’m so glad you enjoyed it!
Does it freeze well? Would like to have some now but save the rest for another time.
Hi Gayle! Yes, you can freeze it, just make sure to cool it completely before freezing and you may use an airtight containers or freezer bags.
Love it. This recipe takes me back to my three years living in Kyiv. Beautiful blend of flavors. Eating a bowl now in my polish pottery bowl 🙂
Forgot how good this soup was until I tried yours – thank you! Came back to get the recipe to make as an appetizer for Thanksgiving and saw the video. Keep a box of small wooden matches in your kitchen. Put one in your mouth like a toothpick when you cut onions. No more tears!
This is my favorite borscht recipe, I love a dollop of good mayo in my soup.
Can this recipe ve used for canning borscht?
Hi there! I have not tried canning this recipe to advise.
I’m not familiar with chunky borsch. Have always puréed and strained it in Ontario as that is how I first had it on Queen St in Toronto one New years long ago.Will see.
Let us know what you think of the recipe.
Can l substitute turkey for beef in your borscht soup
Hi John. That should be fine.