Classic Borscht Recipe (VIDEO) (2024)

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.

Classic Borscht Recipe (VIDEO) (1)

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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.

Classic Borscht Recipe (VIDEO) (2)

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.

Classic Borscht Recipe (VIDEO) (3)

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.

  1. Use a paper-towel to blot off any excess juice.
  2. Run cold water over the opposite/under side of the fabric to push the stain out.
  3. 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.

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Watch Natasha Make Classic Borscht:

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Classic Borscht Recipe (Beet Soup)

4.95 from 747 votes

Author: Natasha of

Classic Borscht Recipe (VIDEO) (6)

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.


Prep Time: 30 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr 10 minutes mins


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


  • 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

Classic Borscht Recipe (VIDEO) (7)

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

Classic Borscht Recipe (VIDEO) (2024)


What is traditional borscht made of? ›

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.

Why is my borscht not red? ›

Cooking Time and Temperature: Beets can lose their vibrant red color if they are overcooked or cooked at high temperatures for too long. If you cooked the beets for an extended period or at a high temperature, it could cause them to lose some of their color intensity, resulting in a more orange appearance.

What's the difference between beet soup and borscht? ›

The Polish word barszcz means borscht, but this soup is slightly different. Whereas traditional borscht is an opaque purple and commonly includes meat, tomatoes, and cabbage, barszcz is more of a basic beet broth that is somewhat translucent, whether red or white in color.

Is borscht Russian or Ukrainian? ›

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.

What do Russians eat with borscht? ›

Borscht is a popular soup in Russia and many Russians do indeed love it. It is made with beets, cabbage, potatoes, and other vegetables, and often served with sour cream and bread.

What is typically served with borscht? ›

You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...

How healthy is beet borscht? ›

The anthocyanins and betalains in beets are responsible for their scarlet hue, and are also immune-supporting antioxidants. Interestingly, beets contain natural nitrates, which can help increase blood flow to muscles for athletes and also help with lowering blood pressure.

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.

Does borscht contain tomatoes? ›

The vegetables most commonly added to borscht are beetroots, white cabbage, carrots, parsley root, potatoes, onions and tomatoes.

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.) You can also pickle cooked beets.

What does borscht mean in Ukrainian? ›

Its Ukrainian-ish Origins

A commonly accepted theory is that the word borscht comes from the Slavic “borschevik,” which means “hogweed.” In early Slavic cuisine, hogweed stems, leaves and flowers were often cooked into a soup or fermented, yielding something akin to sauerkraut.

Do Jews eat borscht? ›

Borscht can also be eaten hot or cold. It's become a beloved holiday meal in many Eastern European Jewish homes, eaten on Passover, Shavuot and Shabbat. For many Jews, Passover wouldn't feel complete without beet borscht.

What country invented borscht? ›

Exactly when and where borscht appeared is something of a mystery; but it was probably first made in what is now Ukraine, somewhere between the fifth and ninth centuries AD.

What is the difference between German and Ukrainian borscht? ›

According to Mikoyan's recipe, standard borsch contains meat, beetroot, cabbage, root vegetables, onions, tomato paste, vinegar and sugar, while “Ukrainian” borsch contains meat, cabbage, potatoes, beetroot, tomato paste, carrot, parsnip, onion, bacon, butter, vinegar and garlic, garnished with sour cream and chopped ...

Is borscht Ukrainian or German? ›

Ukrainians began making a dish known as borsch from sour-tasting hogweed sometime between the fifth and ninth centuries CE. By the 15th century, the soup had spread widely across Eastern Europe.

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).

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