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? ›
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. Ukrainian borscht is a more hearty, stew-like soup and it is made with cabbage, potatoes, fresh beets, and often the meat.
What is traditional borscht made of? ›
Borscht ingredients may include beef, pork, salo (fatback), beetroots, cabbage, carrots, celeriac, onions, potatoes, mushrooms, tomato paste, parsley, chives, dill, bay leaves, allspice and black pepper. The stock is typically made by boiling meat, bones, or both.
What is traditionally eaten 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 ...
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.
Why is borscht so popular in Ukraine? ›
But according to historical records, Ukrainians have been eating and adapting a dish known as borsch for at least 1,200 years. They have also been serving a version that resembles the modern dish as both a daily staple and a celebratory meal for more than five centuries.
Which soup is considered the most traditional in Ukraine? ›
Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist.
Why is borscht so good? ›
It's so healthy and nutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C, potassium, Vit B6), oftentimes cabbage is added (vit K, vit C, fiber, etc…).
What to do with leftover borscht? ›
7 leftover soup ideas to beat mealtime fatigue
- Replace water with flavour. ...
- Use it to make pasta sauce. ...
- Use it to make Risotto. ...
- Add it to make a casserole creamier or thicker. ...
- Make healthy mashed potatoes. ...
- Turn it into a dipping sauce. ...
- Cut the fat.
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.
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.
Do Jews eat borscht? ›
Borscht is one of many examples of a dish that took on Jewish significance because of immigration. The tart and tangy, ruby-hued, beet-based soup is considered the national dish of Ukraine, and has been enjoyed by non-Jewish and Jewish Ukrainians alike for generations.
What alcohol goes with borscht? ›
Beetroot Soup needs bright fruit (cherry/raspberry/strawberry) to pick up on the soups's sweetness. Food friendly and fruity wines like Pinot Noir, Beaujolais, or Dolcetto will do the job. On the white side, both a Pinot Gris and a Gewürztraminer will bring out the flavors of the soup.
Is borscht good for liver? ›
This gorgeous looking soup is packed with flavour and nutrition. Beets are great to support the liver, bone broth is healing and nourishing for the gut, and turmeric brings in its anti-inflammatory goodness.
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 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.
What is the difference between red and green borscht? ›
For Dima, the "green borscht" was one of the staples growing up in Ukraine. The original borscht is red because it is beet based, and that's the most common one. However, in the summer, when the sorrel is in abundance and the beets are hard to come by, the green borscht is what's popping in the kitchen.
What is borscht made of in Russia? ›
"Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it's signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage.
