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 sohealthy andnutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vitC, potassium, VitB6), oftentimes cabbage is added (vitK, 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)
Author: Natasha of NatashasKitchen.com
Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.
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Prep Time: 30 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr 10 minutes mins
Ingredients
Servings: 10
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.
- Full Nutrition Label
- Nutrition Disclosure
Course: Main Course, Soup
Cuisine: Russian, Ukrainian
Keyword: Borsch, Borscht
Skill Level: Medium
Cost to Make: $
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?
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”
What is traditional borscht made of? ›
Traditional red beetroot borscht is typically made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice). Depending on the recipe, some of these components may be omitted or substituted.
What's the difference between beet soup and borscht? ›
Put simply, barszcz is a Polish name for a beetroot soup that is a shared staple in the whole of the Eastern Europe and the word borscht is an anglicised version of the Yiddish word for it. There are many many versions of this bright pink soup as it's eaten throughout the year.
Why is my borscht not red? ›
How to get that vibrant red color? To avoid getting a pale borsch soup. Cooking the beets in water or stock for long may result in a brown soup, and since a good borsch needs to be red just add a little bit of sugar and lemon juice at the end of the cooking process and mix everything with a spoon.
Which country has the best borscht? ›
"Ukraine is frequently listed as borscht's country of origin, and Puzata Hata in Kiev has some of the best in the city."
What do Russians eat with borscht? ›
In Russian cuisine, borscht may be served with any of assorted side dishes based on tvorog, or the East European variant of farmer cheese, such as vatrushki, syrniki or krupeniki.
How healthy is borscht? ›
The nutritional properties of the beetroot are what really make it a nutritional powerhouse food. The vegetables used in preparing borscht are rich in vitamin C, antioxidants, and vitamin B with the ingredients the potential to be combined in different fashions to create unique tastes.
What country invented borscht? ›
Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant.
Is borscht served warm or cold? ›
Borscht can be hot or cold, meaty or light, dairy-laden or broth-based, depending on your mood. According to Bonnie Frumkin Morales, chef and owner of Kachka in Portland, Oregon, the biggest benefit of making borscht at home is that “it's very malleable and riffable.
Should I peel beets for soup? ›
Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.)
Borscht Ingredients
Vegetables: You'll need beets, carrots, baking potatoes, cabbage, and an onion. Canned tomatoes: Use drained diced tomatoes and canned tomato paste. Vegetable oil: Cook the onion in oil. Water: You'll need almost nine cups of water for this big-batch soup.
Do Russians like borscht? ›
“Because red borscht is both simple and nutritious, it came to be celebrated as the quintessential Soviet dish — so much so that it is even said to have been Leonid Brezhnev's favorite dish,” Lee wrote. “Over the centuries, it has spread far beyond its original homeland, and has evolved into many different forms.
Does borscht taste better the next day? ›
Serve the borscht with plenty of chopped dill, some sour cream on the side, and some good-quality bread for dipping. The soup will taste even better the next day.
Why does my borscht taste sweet? ›
Its sweetness comes from the beets, onions, and cabbage, and its tartness from tomatoes and vinegar. Some meat can be added for richness. For a better borscht experience, many people enjoy adding sour cream, yogurt, or fresh herbs. It's warm, sweet, full of umami, and sour all in one bowl.
What does Ukrainian borscht taste like? ›
Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile.
What is the difference between borsch and borscht? ›
While “cultured” Americans are likely to spell it with a 't' (Borscht) and describe it as “a beet soup served chilled”, with a little detective work we learned that during the long Russian winters, Borshch is served piping hot and is spelled without the 't' (Borshch).
How many types of borscht are there? ›
With such an assortment of variations, it's no surprise even Ukrainian borscht takes upon several forms. Most generally, it's divided into three types: the classic bright red variety with beets, a springtime herbal green version, and a cold version reminiscent of chłodnik.
What is the difference between red and green borscht? ›
Like red borscht, green borscht features those same tender potatoes, golden onions and carrots, and the obligatory dollop of sour cream at the end. But that's where the similarities stop. A mountain of greens goes in, and just when you think the soup can't possibly take any more, a good deal of herbs is added as well.
