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.
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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 the difference between Polish and Ukrainian borscht? ›
Poland has their own Borscht version. It is kind of similar, to how Ukraine adapted the Polish traditional kapusniak soup, Poland adapted Barszcz. The big difference between Ukrainian borscht and Polish borscht is that the Polish version is usually clear, meatless, and made with both pickled and fresh beets.
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.
What's the difference between beet soup and borscht? ›
Barszcz is closer to a beet broth, while borscht is traditionally thicker, often containing extra ingredients like meat, root vegetables, or cabbage, served with a dollop of sour cream and fresh dill.
What do Russians eat with borscht? ›
Most often, borscht is served with sour cream, the East European version of which, known as smetana, is runnier than its American counterpart.
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.
Do Russians eat a lot of borscht? ›
We make this green version for as long as sorrel is available and save the red for when fall and #winterishere (sorry, I had to). So, yes, we Russians do love and eat a lot of borscht—just not always with beets.
What's the difference between barszcz 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.
What country invented borscht? ›
borscht, beet soup of the Slavic countries. Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin.
Is borscht a clear or thick soup? ›
Borscht soup typically has a rich and hearty consistency, with a combination of chunky vegetables like beets, carrots, and potatoes. The broth is usually flavorful and can range from slightly thick to a more liquid texture, depending on personal preferences and regional variations.
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.
What do you eat 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 ...
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.
Why is borscht so good? ›
Red beets: These are essential for the dish's signature color and nutritional value. Vitamin B9 in beets also supports cell function and tissue growth. Potato, cabbage, and lima beans: These hearty vegetables add substance and balance. Vitamin K in cabbage is important for bone health and proper blood clotting.
Are there different types of borscht? ›
This Ukraine's rich cultural heritage is reflected in the different versions, such as white borscht vs red borscht, which are popular in different regions. In this article, we shall explore the differences between two popular types of borscht: white borscht and red borscht.
What is Ukrainian borscht? ›
The name 'borscht' comes from the Old Slavonic 'borsht', meaning 'hogweed', an ingredient in the soup's earliest recipes. The Ukrainian version of borscht, distinguished by its use of red beetroots, cabbage, potatoes, meat or bone stock, and a variety of other vegetables and seasonings, is particularly renowned.
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. Its sweetness comes from the beets, onions, and cabbage, and its tartness from tomatoes and vinegar.
What is the difference between Polish and Russian borscht? ›
What distinguishes Russian borscht from barszcz is that borscht is often made with meat, served with sour cream, and can be served cold, whereas barszcz does not usually include sour cream and is most often served hot. That being said, there is a version called barszcz zabielany that is creamed and served cold.
