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Home » Lunch » Soup » The BEST Borscht Recipe

The BEST Borscht Recipe

Created: October 5, 2018 Updated: October 4, 2022 by lyuba 30 Comments

13.2K shares
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This classic Borscht recipe is healthy, nutritious, and comforting soup for colder season. It’s a traditional beet soup from Ukraine and loved all over Russia and many other Eastern European counties. This rich and delicious soup is made with cabbage, beef, and many other vegetables. Beets give this borscht a beautiful color and a beautiful flavor.

Borscht Recipe in a bowl with sour cream on top on a table with a spoon in the background

Borscht Soup

This cabbage soup is a staple in every Russian household, it’s what I grew up eating, and it’s one of the first recipes that people learn how to make. It was definitely one of the very first recipes that I learned.

Being a total potato lover, learning how to make potato recipes was a priority to me but I dove into soups right after that.

I remember using my mom’s old cookbook, where she wrote recipes while she was in culinary school, to practice making recipe. It’s too bad I didn’t bring that book with me when I moved to United States but I was way too young to appreciate keepsakes like that.

I’ve been making this soup for almost 20 years now and it comes out slightly different each time. The reason for that is simple and it’s because you can play around with using different veggies. Sometimes, I add mushrooms, which I love, sometimes I make it slightly healthier and leave out potatoes.

Either way I make it, it’s always perfectly comforting and delicious.

What is Borscht Soup?

Borscht soup is a traditional Ukrainian soup made with beef, cabbage, beets, and other vegetables. It’s known for the beautiful ruby-red color that comes from adding beets.

The main ingredients that always go into borscht recipe is cabbage, beets, and beef. You can variate some other veggies that you put into it. Mushrooms and potatoes could be left out if you wish to make the soup healthier or just don’t like mushrooms. Try adding leek and parsnips to your soup.

There are a couple of other variations of Borscht too. One is white Borscht that has no beets. White Borscht has a lot more of a cabbage taste and is a little more on a sour side.

Another popular version of Borscht is one that is made with sorrel and no beets. Sorrel is a sour herb and it looks somewhat similar to spinach. I adore sorrel and it’s juicy, sour taste. It gives a great taste to soups. Unfortunately, it’s not a popular herb where I live so it’s extremely hard to find.

close up of soup in the bowl with sour cream on top and a spoon

How to make Borscht Soup?

Here are a few tips:

When choosing beef for soup, I usually go for stew beef. It’s inexpensive and since meat will be cooked for a long time, it will be tender.

For better stock, you can add a few bones when preparing the stock. Bone marrow provides more flavor, richness, and a lot of nutrients to the stock. (If you don’t see bones in the store, make sure to ask the butcher. They often keep bones in the back.)

To make this soup, begin by preparing simple homemade beef stock. Cook beef (and bones) in a pot of water over low heat for 2-4 hours. Flavor stock with coriander, bay leaves, and a few whole peppercorns while cooking.

Cook whole (not peeled) beets in the pot with stock over the last couple of hours. Time for cooking beets will depend on their size. Take them out and set aside once cooked through.

Strain stock and discard bones, bay leaf, coriander, and peppercorns. Keep the beef and stock, of course.

Start by sauteing veggies over medium heat before adding meat and stock.

Do not add beets until the very end.

Don’t forget sour cream and fresh dill weed for the most authentic experience.

spooning the soup that is in a bowl

If you like this soup, you will love some more:

Mexican Meatball Soup

Stuffed Pepper Soup

horizontal view of soup in the bowl with sour cream

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The BEST Borscht Recipe

This rich and delicious soup is made with cabbage, beef, and many other vegetables. Beets give this borscht a beautiful color and a beautiful flavor.
4.59 from 36 votes
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Course: Soup
Cuisine: Russian
Keyword: beef soup, beets, borscht, cabbage soup, soup
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 10
Calories: 286kcal

Ingredients

Beef stock:

  • 2 lbs stew beef
  • 1 lb beef bones (marrow bones) optional
  • 2.5 quarts water
  • 2 large bay leaves
  • 1 tbsp coriander
  • 1/2 tbsp whole peppercorns

Soup:

  • 3 medium beets about 1.5 lbs
  • 1 medium yellow onion
  • 2 medium carrots
  • 1 head of cabbage
  • 2 medium Idaho potatoes
  • 8 oz baby bella mushrooms
  • 4 garlic cloves
  • 1/4 cup tomato paste
  • 1 tbsp sugar
  • Salt
  • Fresh cracked black pepper
  • 3 tbsp fresh dill weed minced

Topping:

  • Sour cream
  • Fresh minced dill weed
US Customary - Metric

Instructions

Beef Stock:

  • Preheat the pot over medium-high heat. Add a little bit of canola oil.
  • Cut big, hard chunks of fat off beef, if any. Add beef and bones to the pot and seat for a couple of minutes. 
  • Add water to the pot and bring it to simmer. 
  • Add bay leaves, coriander, and whole peppercorns. Lower the heat to low. 
  • Loosely cover with a lid (so that there is a good amount of room for steam to escape) and cook for 2-4 hours.
  • About half way through of cooking meat, add whole, unpeeled beets to the pot. Cook until done, take out and set aside.
  • Strain off the stock and discard bones, bay leaves, coriander, and peppercorns. Set meat and beef aside.

Borscht soup:

  • Prepare your veggies: slice onions, mushrooms, and cabbage thinly. Grate carrots on a large grater, and cube potatoes. Peel garlic and set aside. Set whole cooked beets aside to cool. 
  • Using the same pot, set the heat to medium and add a couple of tablespoons of canola oil to the pot. 
  • Add onions and carrots and saute until softened. Smash garlic, mince and add to the pot. Stir well.
  • Add potatoes and mushrooms. Cook for a few minutes, stirring occasionally. 
  • Add cabbage, stir and cook until cabbage softens. 
  • Add tomato paste, sugar, salt, and black pepper. Stir well until tomato paste is evenly mixed.
  • Break apart beef and add it to the pot. Stir and start adding stock. Add enough stock to completely cover the veggies. (You can add more if you want more broth.)
  • Cook over medium heat for 25-30 minutes. Stir occasionally. Taste to make sure you have enough salt and pepper. Adjust to taste.
  • Stir in dill weed. 
  • Peel beets and grate them into the soup on a large cheese grater. Stir and your soup is ready to eat!
  • Garnish with some sour cream and fresh dill weed.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 286kcal | Carbohydrates: 21g | Protein: 24g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 163mg | Potassium: 963mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2275IU | Vitamin C: 41.3mg | Calcium: 90mg | Iron: 3.7mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage image of two closeups of Borscht soup in a bowl and spooning some soup

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

13.2K shares

Filed Under: Beef, Popular Posts, Russian, Soup Tagged With: borscht, cabbage soup

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. April says

    October 5, 2018 at 1:39 pm

    5 stars
    So good! Thanks for the amazing recipe!

    Reply
    • lyuba says

      October 10, 2018 at 5:12 pm

      Thank you, April!

      Reply
  2. Jennifer Bell says

    January 16, 2019 at 1:10 pm

    Should the coriander be ground or whole?

    Reply
    • lyuba says

      April 1, 2019 at 1:51 pm

      HI Jennifer! I’m so sorry that I missed your questions. Coriander is actually whole while preparing the broth.

      Reply
  3. Ihor says

    March 26, 2019 at 6:19 am

    Please check your information about this dish!
    Actually it is ukrainian dish.
    I would be pleased if you edit this.

    Reply
    • lyuba says

      April 1, 2019 at 1:58 pm

      Hi Ihor,
      Borsch did originate in Ukraine, but I named my recipe based on the one I learned from my mom and where I grew up. There are many, many versions of borscht now that differ in one ingredient or another and they all have a specific name. Rather that get technical, this is the recipe that I make at home and that I learned from my family, that’s why I name it this way.

      Reply
  4. Ihor says

    March 26, 2019 at 6:20 am

    5 stars
    Good recepie!

    Reply
    • lyuba says

      April 1, 2019 at 1:59 pm

      Thank you! 🙂

      Reply
  5. Charissa Walters says

    May 10, 2019 at 12:48 pm

    We love borscht and this looks like a very good recipe. I am growing red sorrel for the first time this year. When should I put it in the soup?

    Reply
  6. Marina says

    May 25, 2019 at 9:09 pm

    It looks good on the picture, but Russians make it different way.
    Although everyone has its own way to make. We usually boil potatoes and cabbage.
    But beets better to sauté with onion and carrots, and tomato paste.

    Reply
  7. Roksolana says

    July 10, 2019 at 2:32 am

    Hi, you have one mistake. Borscht is a Ukrainian traditional dish, not russian

    Reply
  8. Chad says

    July 26, 2019 at 4:33 pm

    Why would you leave out mushrooms to make it more healthy? Mushrooms are good for you.

    Reply
    • LyubaB says

      July 30, 2019 at 7:19 pm

      HI, Chad! I think you miss read that. I said “Sometimes, I add mushrooms, which I love, sometimes I make it slightly healthier and leave out potatoes.” I sometimes leave out the potatoes to make it healthier! Hope you try it! 🙂

      Reply
  9. Heather Baylis says

    September 17, 2019 at 8:20 am

    Hi, I’m just back from St. Petersburg (Russia) where i tasted the BEST borst… it contained beets, onions, meat, potatoes (small-diced), cabbage and small-diced TOMATOES instead of tomato paste and dill.
    What’s your opinion on using tomatoes instead of tomato paste?

    Reply
  10. Richard says

    October 9, 2019 at 8:20 am

    5 stars
    I. LOVE. THIS. RECIPE.

    Thank you, dear Lyuba, for sharing you family’s own recipe for borscht. I came down with a cold over the weekend and everybody reminded me to eat/drink hot soup! Coincidentally, we had nearly everything on hand to make this recipe. Go ahead and laugh, just don’t kill me, but I substituted beans for beef — we are a vegetarian/vegan household here.

    I now have my head immersed in a large bowl of very delicious steaming hot borscht, thanks to you, and I feel so much better already!!

    Reply
    • LyubaB says

      October 9, 2019 at 10:58 am

      Thank you for your kind words, Richard! I love hearing that you liked it so much! 🙂

      Reply
  11. Olga says

    October 16, 2019 at 8:26 am

    5 stars
    Lyubo, I never made Beet Borscht before. I always made the tomato one from my moms recipe. This one is rocking. My husband loves, he too never had the beet with, he loves it. Thank you so much for sharing the recipe.

    Reply
  12. agdasdas says

    November 13, 2019 at 6:00 pm

    Thanks for finally writing about >Russian Borscht
    Recipe – Will Cook For Smiles <Loved it!

    Reply
  13. Tetiana says

    November 19, 2019 at 8:04 pm

    Stop naming Ukrainian traditional dish as a russian! Here is a big difference between those two countries. If U used to call it russian it doesn’t mean that it’s russian

    Reply
    • John says

      June 30, 2020 at 7:31 am

      The first mention of borscht was among the ancient Romans.
      Cabbage and beets were brought to the Slavs, since they are not native to eastern Europe!
      Therefore, the assertion that borsch is a “Ukrainian dish” can be considered if not a figment of imagination, then it’s already an inappropriate joke as old as the world.
      And, that is pity to see how political abnormalities are sowing discord to the extent of their bad education )))

      Reply
  14. Alida says

    January 16, 2020 at 8:43 am

    I have had borsch soup once . I loved it, the folks who made it ( don’t laugh) used beaver meat, tasted like beef. But the soup was amazing. I’m planning on using your receipe soon. I love using fresh ingredients so I better go shopping. Thank you so much

    Reply
  15. april says

    January 16, 2020 at 12:54 pm

    love love love! we recently went to russia and were lucky enough to have it there. can’t wait to make it at home too!

    Reply
    • LyubaB says

      January 17, 2020 at 4:30 pm

      Hi, April! I hope you like it! Let me know what you think! 🙂

      Reply
  16. Michael says

    May 9, 2020 at 10:52 pm

    5 stars
    I have just cooked Borscht according to your recipe. It’s very good. Thanks you!

    Reply
    • LyubaB says

      May 11, 2020 at 11:43 am

      Hi Michael,

      I am so happy you enjoyed it! Thanks for letting me know!

      Reply
  17. Brendon says

    September 2, 2020 at 11:31 pm

    5 stars
    The way you present it is great. Very beautiful image. I’ve made this multiple times and I love it!
    Amazing recipe! very flavorful. Thank you for sharing!

    Reply
  18. Will says

    September 3, 2020 at 7:57 pm

    5 stars
    This classic Borscht recipe is healthy, nutritious, and comforting soup for colder season.

    Reply
  19. ashley says

    December 23, 2020 at 3:16 pm

    5 stars
    Sounds delicious! I’ve been getting lots of beets in my organic vegetable deliveries and have been looking for new recipes, making this for our Christmas dinner tomorrow! Thanks for sharing

    Reply
  20. ashley says

    December 23, 2020 at 3:17 pm

    5 stars
    Wow sounds incredible! I’ve been getting lots of beets in my organic vegetable deliveries and have been looking for new recipes, making this for our Christmas dinner tomorrow! Thanks for sharing

    Reply
    • LyubaB says

      December 28, 2020 at 2:31 pm

      I hope everyone liked it!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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