Russian Borsch (Borscht)

This is one of my all time favorite comfort soups! It’s a traditional Russian Borsch (Borscht to some), it’s made with beef, lots of veggies and beets. Delicious!

You know, its funny how as a little girl, I hated eating Borsch or any other soup. It’s interesting about kids, when vegetables are involved, they run the other way. Now, I can probably eat two bowls in a row.
This is one of the most known Russian dishes. It is a wonderful, flavorful soup that is filled with vegetables. Its primary ingredient, and what gives its unique flavor, is beets. Another vegetable I didn’t like as a child, but love now. Many people also use potatoes in it but I don’t like to add potatoes. It’s just a personal preference.
Actually, this soup originated in Ukraine but became very popular all over Eastern Europe. With a Russian mother and a Ukrainian father, I got to eat the best from both cuisines. Sometimes it is unclear to me, which dish originated from which country. I usually have to look up the origin to make sure. But, no matter the origin, this soup is wonderful!!

  • Ingredients:
  • Stock:
  • 1½ lb of stew beef, chopped
  • 6-8 cups of water
  • bay leaf
  • 1 tsp coriander
  • Soup:
  • 1 can of sliced beets (I know, I got a little lazy to use canned beets)
  • 1 medium onion
  • ½ of medium cabbage
  • 2 medium carrots
  • 2 tbs tomato sauce
  • 2 medium tomatoes
  • 1 cup sliced mushrooms
  • 2 tbs white vinegar (divided in two)
  • 1 tbs sugar + 1 tsp sugar
  • 2 medium bay leaves
  • salt, pepper
  1. Stock:*In a large pot, bring water to boil and add the beef, bay leaf and coriander. Lower the temperature to medium-low. Cover, but leave a crack for steam to escape, and cook for about 2 hours.
  2. Soup:
  3. Chop the onion, ½ can of beets, carrots and tomatoes.
  4. Add the above vegetables, mushrooms, 1 tbs vinegar, 1 tbs sugar and about a cup of stock to a large pot, stir well, cover and cook on medium heat for about 10-12 minutes.
  5. Slice the cabbage thin and add it to the vegetable. Stir well, cover and cook until the cabbage is well wilted. (about 20 minutes)
  6. Add the prepared beef stock, beef, salt, pepper, bay leaves, tomato sauce. Mix well and taste to see if you need to add a little more vinegar or spices. Cook until the vegetables are fully cooked.
  7. When the soup is almost done, in a separate small sauce pan, combine shredded remaining ½ can of beets, 1 tbs of vinegar and a teaspoon of sugar, mix well. Bring to boil and add to the soup.
Recipe from Lyuba @


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  1. says

    I’ve never tried making borsch but I keep threatening too! Your version looks really tasty. I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!

    I hope to see you there:)

  2. says

    Thank you so much for bringing one of my favorites to share with Full Plate Thursday. I love Borsch and this looks delicious! Hope you are having a great week end and come back soon!
    Miz Helen

  3. Nataliya says

    I am from Kiev. We cook Borscht differently. It starts with pork not beef. Your recipe is not Ukrainian traditional and much more simpler. Good Borscht takes time to prepare, and it is very tasty.


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