I learned this Borscht Recipe from my grandma, and the way earthy beets, tender cabbage, and potatoes mingle with a splash of sour cream and rye bread includes a few old-fashioned tricks you’ll want to read about.

Jump to Recipe

I grew up watching my grandma stir a pot of bright beets and thinly sliced cabbage until the whole house smelled like something I couldn’t name. This Borscht Recipe is the one she guarded, simple but stubborn, full of sweet earth and a little tang that won’t quit.

I still mess it up sometimes, add too much salt, or let it sit too long, but somehow that first spoonful always drags me back to her kitchen. If you think you’ve tried Beet Soup before, try this one, it remembers the old ways and still surprises you, every time.

Ingredients

Print Recipe (No Advertisments)

Beets: earthy, sweet, high in fiber and potassium, adds vibrant color and mild sweetness.
Cabbage: crunchy, low calorie, loads of vitamin C and fiber, balances sweetness with bite.
Potatoes: starchy carbs, filling, gives body to soup, comfort food vibes.
Beef: optional, rich in protein and iron, deepens broth with meaty umami.
Tomato paste: adds acidity and sweetness, boosts color, brings subtle tang.
Garlic: pungent, small amount gives aroma and savory depth, good for health.
Dill: fresh herb, bright fragrant finish, adds freshness and herbal lift.
Sour cream: cooling, creamy fat, cuts acidity and makes each spoon feel richer.

Ingredient Quantities

12 cups low sodium beef or vegetable broth

1 lb beef chuck or short ribs, optional

5 cups green or red cabbage thinly sliced

3 large beets peeled and cut into matchsticks

4 large potatoes peeled and cubed

2 medium carrots grated or julienned

1 large yellow onion chopped

3 tablespoons tomato paste (or 1 cup crushed tomatoes)

3 cloves garlic minced

2 bay leaves

1 tablespoon white vinegar or lemon juice

1 teaspoon sugar

2-3 tablespoons vegetable or sunflower oil

Salt and black pepper to taste

1/2 cup fresh dill chopped

Sour cream for serving

Rye bread for serving

How to Make this

Print Recipe (No Advertisments)

1. If using beef, heat 2 tablespoons oil in a large heavy pot over medium-high heat, season 1 lb beef chuck or short ribs with salt and pepper and brown on all sides, then add 12 cups low sodium beef or vegetable broth, bring to a simmer, skim any foam and simmer gently 45 minutes to 1 hour until meat is tender; if not using beef, just bring the 12 cups broth to a simmer in the pot.

2. While the stock simmers, prep the veg: peel and cut 3 large beets into matchsticks, peel and cube 4 large potatoes, thinly slice 5 cups cabbage, grate or julienne 2 medium carrots, chop 1 large yellow onion and mince 3 cloves garlic.

3. In a wide skillet or sauté pan heat 1 to 2 tablespoons oil over medium heat, add the chopped onion and carrots and cook until soft and starting to color, about 5 minutes, then add the beet matchsticks and continue to cook until beets begin to soften, about 7 more minutes.

4. Stir in 3 tablespoons tomato paste or 1 cup crushed tomatoes to the beet mixture and cook a few minutes to remove the raw tomato taste; add 1 tablespoon white vinegar or lemon juice and 1 teaspoon sugar now to help the beets keep their color and to balance flavors.

5. If you browned beef, remove it from the pot, shred or cut into bite sized pieces and return to the pot later; if not, proceed. Add the cubed potatoes to the simmering broth and cook about 10 minutes.

6. Spoon the beet and tomato mixture into the pot with the broth and potatoes, add the thinly sliced cabbage and 2 bay leaves, bring back to a gentle simmer and cook until potatoes and cabbage are tender, about 12 to 15 minutes.

7. Add the minced garlic during the last 2 minutes of cooking so it keeps its punch, season with salt and black pepper to taste and taste for acidity, adding a bit more vinegar if you want it brighter.

8. Turn off the heat, stir in 1/2 cup chopped fresh dill and return the shredded beef to the soup if using, let the flavors rest for 5 minutes; remove bay leaves before serving.

9. Serve hot with a generous dollop of sour cream in each bowl and plenty of rye bread on the side for dunking; if you like, reserve a few raw beet matchsticks or extra dill for a fresh garnish.

10. Quick hacks and tips: grate beets if you need the soup to cook faster, brown the tomato paste in the pan for deeper flavor, always salt at the end because the cheese and sour cream can change seasoning, and the vinegar trick keeps that vivid borscht color and balances sweetness.

Equipment Needed

1. Large heavy pot (6–8 qt) for simmering the stock and soup, you really want something sturdy
2. Wide skillet or sauté pan (10–12 inch) for the onion, carrots and beets
3. Sharp chef’s knife for chopping, slicing and shredding the beef if using
4. Sturdy cutting board
5. Vegetable peeler for beets and potatoes
6. Box grater or mandoline to grate beets fast if you want the soup to cook quicker
7. Wooden spoon or heatproof spatula to stir and brown the tomato paste
8. Ladle for serving and portioning the broth
9. Slotted spoon or skimmer to remove foam and fish out meat pieces
10. Measuring cups and measuring spoons for the broth, vinegar, sugar and tomato paste

FAQ

Q: How do I make this borscht vegetarian?
A: Use vegetable broth instead of beef, skip the beef chuck, add a handful of sliced mushrooms or a splash of soy sauce for extra umami, and follow the same veg cooking times.

Q: Should I cook the beets whole or cut them first?
A: Cutting them into matchsticks like in the ingredient list speeds cooking and gives a nice texture, but you can roast whole beets first for deeper flavor and less bleeding into the pot.

Q: When do I add the potatoes and cabbage so they don't turn to mush?
A: Add potatoes about 20 minutes before the end so they are tender but not falling apart, and add the thinly sliced cabbage in the last 10 minutes so it stays slightly crisp.

Q: Why is there vinegar and sugar in the recipe?
A: Vinegar or lemon juice brightens the beet flavor and helps keep that beautiful red color, the teaspoon of sugar balances acidity so it doesnt taste too sharp.

Q: Can I make borscht ahead and freeze it?
A: Yes, it freezes well for up to 3 months without sour cream, thaw in the fridge and reheat slowly on the stove adding a little water or broth if too thick.

Q: How should I serve it for the most authentic taste?
A: Ladle hot borscht into bowls, stir in chopped fresh dill, add a dollop of sour cream and serve with rye bread; the sour cream and dill are essential, dont skip them.

Authentic Ukrainian Borscht Recipe – Classic Beet Soup Substitutions and Variations

Broth (12 cups low sodium beef or vegetable broth): Use strong mushroom stock or concentrated vegetable bouillon dissolved in water, or chicken broth for a lighter meat flavor, just watch salt levels.
Beef chuck or short ribs: Swap in smoked ham hock or chopped bacon for that deep savory note, or make it vegetarian by using a mix of cremini and portobello mushrooms sautéed until brown.
Cabbage (green or red): Substitute savoy or napa cabbage if thats what you got, or use sturdy greens like kale or Swiss chard added near the end so they dont turn mushy.
Sour cream for serving: Use plain Greek yogurt, creme fraiche, or a creamy blended cashew topping for a vegan option, add a squeeze of lemon for extra tang.

Pro Tips

1) Brown the tomato paste and let the beets/onion get a little caramelized before they hit the pot — it adds real depth and keeps the soup from tasting flat.
2) Add vinegar or lemon juice at the end and taste as you go; acid brightens the beets and balances sweetness but too much will shut down the other flavors.
3) Protect texture by adding cabbage and delicate veggies late, and grate the beets if you want the soup to cook faster without losing color.
4) Let the soup rest off the heat for 10 to 20 minutes before serving and temper sour cream with a ladle of hot broth so it stays creamy when you drop it in the bowl.

Authentic Ukrainian Borscht Recipe – Classic Beet Soup

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

443

kcal

Equipment: 1. Large heavy pot (6–8 qt) for simmering the stock and soup, you really want something sturdy
2. Wide skillet or sauté pan (10–12 inch) for the onion, carrots and beets
3. Sharp chef’s knife for chopping, slicing and shredding the beef if using
4. Sturdy cutting board
5. Vegetable peeler for beets and potatoes
6. Box grater or mandoline to grate beets fast if you want the soup to cook quicker
7. Wooden spoon or heatproof spatula to stir and brown the tomato paste
8. Ladle for serving and portioning the broth
9. Slotted spoon or skimmer to remove foam and fish out meat pieces
10. Measuring cups and measuring spoons for the broth, vinegar, sugar and tomato paste

Ingredients

12 cups low sodium beef or vegetable broth
1 lb beef chuck or short ribs, optional
5 cups green or red cabbage thinly sliced
3 large beets peeled and cut into matchsticks
4 large potatoes peeled and cubed
2 medium carrots grated or julienned
1 large yellow onion chopped
3 tablespoons tomato paste (or 1 cup crushed tomatoes)
3 cloves garlic minced
2 bay leaves
1 tablespoon white vinegar or lemon juice
1 teaspoon sugar
2-3 tablespoons vegetable or sunflower oil
Salt and black pepper to taste
1/2 cup fresh dill chopped
Sour cream for serving
Rye bread for serving

Directions

If using beef, heat 2 tablespoons oil in a large heavy pot over medium-high heat, season 1 lb beef chuck or short ribs with salt and pepper and brown on all sides, then add 12 cups low sodium beef or vegetable broth, bring to a simmer, skim any foam and simmer gently 45 minutes to 1 hour until meat is tender; if not using beef, just bring the 12 cups broth to a simmer in the pot.
While the stock simmers, prep the veg: peel and cut 3 large beets into matchsticks, peel and cube 4 large potatoes, thinly slice 5 cups cabbage, grate or julienne 2 medium carrots, chop 1 large yellow onion and mince 3 cloves garlic.
In a wide skillet or sauté pan heat 1 to 2 tablespoons oil over medium heat, add the chopped onion and carrots and cook until soft and starting to color, about 5 minutes, then add the beet matchsticks and continue to cook until beets begin to soften, about 7 more minutes.
Stir in 3 tablespoons tomato paste or 1 cup crushed tomatoes to the beet mixture and cook a few minutes to remove the raw tomato taste; add 1 tablespoon white vinegar or lemon juice and 1 teaspoon sugar now to help the beets keep their color and to balance flavors.
If you browned beef, remove it from the pot, shred or cut into bite sized pieces and return to the pot later; if not, proceed. Add the cubed potatoes to the simmering broth and cook about 10 minutes.
Spoon the beet and tomato mixture into the pot with the broth and potatoes, add the thinly sliced cabbage and 2 bay leaves, bring back to a gentle simmer and cook until potatoes and cabbage are tender, about 12 to 15 minutes.
Add the minced garlic during the last 2 minutes of cooking so it keeps its punch, season with salt and black pepper to taste and taste for acidity, adding a bit more vinegar if you want it brighter.
Turn off the heat, stir in 1/2 cup chopped fresh dill and return the shredded beef to the soup if using, let the flavors rest for 5 minutes; remove bay leaves before serving.
Serve hot with a generous dollop of sour cream in each bowl and plenty of rye bread on the side for dunking; if you like, reserve a few raw beet matchsticks or extra dill for a fresh garnish.
Quick hacks and tips: grate beets if you need the soup to cook faster, brown the tomato paste in the pan for deeper flavor, always salt at the end because the cheese and sour cream can change seasoning, and the vinegar trick keeps that vivid borscht color and balances sweetness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.