I can never resist that deep ruby bowl of classic Ukrainian borscht, loaded with tender beets, potatoes, cabbage, and so much homemade flavor. This is the beloved family favorite that makes everyone ask for seconds.

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I’m completely obsessed with this classic borscht because it tastes bold, earthy, tangy, and rich all at once. I love that deep ruby color from beets, the kind that makes me want a second bowl before I’ve finished the first.

And the flavor just keeps going, savory, slightly sweet, bright, and seriously satisfying. I grew up craving this kind of beet soup, the one that feels unmistakably homemade without trying too hard.

But my favorite part? A spoonful of sour cream melting through that gorgeous broth.

Sharp, creamy, vibrant. I adore every messy, colorful bite of this iconic Ukrainian favorite.

Ingredients

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Beets bring that deep ruby color and earthy sweetness borscht is famous for.
Beef with bone makes the broth rich, cozy, and seriously filling.
Potatoes add soft, hearty bites that make the soup feel like dinner.
Cabbage gives a gentle crunch and stretches the pot in the best way.
Onions build the savory base, so the soup doesn’t taste flat.
Carrots add sweetness and a little color beside all that beet drama.
Red bell pepper is optional, but it’s bright, sweet, and pretty.
Tomato paste adds tang and makes the broth taste deeper.
Garlic keeps things bold.
Basically, don’t skip it if you can help it.
Bay leaves make the broth taste old-school, like someone’s grandma made it.
Vinegar or lemon juice keeps the beets lively, not dull.
Sugar balances the tang, so nothing tastes too sharp.
Dill and parsley make it fresh, green, and a little fancy.
Sour cream melts in creamy and cool.
Plus, it’s classic for a reason.

Ingredient Quantities

2 lb beets about 900 g peeled and shredded

1 lb beef with bone such as chuck or shank or 6 cups beef broth for a meatless version

8 cups water or additional broth

4 medium potatoes about 1 lb peeled and cubed

1 small head green cabbage about 1 lb shredded

2 medium onions finely chopped

2 medium carrots grated or sliced

1 red bell pepper seeded and chopped optional

2 tablespoons vegetable oil or sunflower oil

3 tablespoons tomato paste

1 can 14 oz diced tomatoes optional

4 cloves garlic minced

2 bay leaves

1 tablespoon vinegar or lemon juice

1 teaspoon sugar

1 1 teaspoon salt plus more to taste

1 teaspoon black pepper freshly ground

1 small celery root or 2 celery stalks chopped optional

Fresh dill for serving about 1 2 tablespoons chopped

Fresh parsley for serving about 1 2 tablespoons chopped

Sour cream for serving about 1 cup

How to Make this

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1. If using beef with bone place meat in a large pot, add 8 cups water or broth, bring to a boil, skim foam, add 1 bay leaf and simmer gently 1 to 1 1/2 hours until tender; remove meat, strain broth and return to pot, discarding bones; shred or chop meat and set aside. If making meatless borscht use 6 cups beef broth or additional vegetable broth plus 8 cups water.

2. While the stock simmers, peel and shred the beets, peel and cube the potatoes, shred the cabbage, finely chop the onions, grate or slice the carrots, chop the red bell pepper if using, and chop celery root or celery if using.

3. In a large skillet heat 2 tablespoons vegetable or sunflower oil over medium heat; add chopped onion and carrots and sauté until softened, about 5 minutes.

4. Add the shredded beets and chopped red pepper to the skillet and cook 5 to 8 minutes until the beets begin to soften; stir in 3 tablespoons tomato paste and the 14 oz can diced tomatoes if using and cook 2 to 3 minutes to meld flavors.

5. Stir in 1 tablespoon vinegar or lemon juice and 1 teaspoon sugar to the beet mixture to preserve color and balance acidity; season with a pinch of salt and some freshly ground black pepper.

6. Add the beet mixture to the simmering broth; add the cubed potatoes, chopped celery root or celery if using, and 1 bay leaf; simmer 15 to 20 minutes until potatoes and beets are tender.

7. Add shredded cabbage to the pot and continue simmering 8 to 10 minutes until cabbage is just tender; return shredded or chopped cooked beef to the soup at this stage if using meat.

8. Stir in minced garlic, 1 teaspoon salt plus more to taste, and 1 teaspoon freshly ground black pepper; simmer 1 to 2 minutes more to blend the garlic flavor; remove and discard bay leaves.

9. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or lemon juice if desired; finish by stirring in chopped fresh dill and parsley, reserving a little for garnish.

10. Ladle hot borscht into bowls and serve with a dollop of sour cream and extra fresh dill and parsley on top.

Equipment Needed

1. Large stockpot (8 quart or larger)
2. Large skillet or sauté pan with lid
3. Cutting board
4. Chef s knife
5. Box grater or food processor with grating disc
6. Slotted spoon or skimmer
7. Ladle
8. Fine mesh strainer or colander
9. Measuring cups and measuring spoons

FAQ

Q: Can I make borscht without meat? A: Yes. Use 6 cups good vegetable broth or extra water plus bouillon instead of beef. The braised vegetables and tomato paste still give rich flavor.

Q: How do I keep the bright color of the beets? A: Cook beets gently and add vinegar or lemon juice near the end of cooking. Acid helps set the color and balances earthiness. Avoid overboiling at high heat.

Q: Can I freeze borscht? A: Yes. Cool completely, portion into airtight containers or freezer bags, and freeze up to 3 months. Thaw in the refrigerator overnight and reheat slowly on the stove. Add a splash of water or broth if thickened.

Q: Do I need to peel beets before shredding? A: Peeling is recommended for a smoother texture and to remove the tough skin. You can roast whole beets, cool, then peel and shred if you prefer deeper roasted flavor.

Q: How should I serve borscht? A: Serve hot with a dollop of sour cream and chopped dill and parsley. Rye bread or boiled potatoes on the side are traditional and comforting.

Q: How long does borscht keep in the refrigerator? A: Stored in an airtight container it lasts 4 to 5 days. Reheat until simmering and taste for seasoning before serving.

Classic Borscht Recipe (Iconic Beet Soup) Substitutions and Variations

Beef or beef broth: use bone-in pork shoulder, smoked ham hock, or rich mushroom broth for a vegetarian version
Potatoes: swap for rutabaga, turnips, or sweet potatoes for a firmer or sweeter bite
Cabbage: use savoy cabbage, kale (stems removed), or bok choy for a milder or leafier texture
Sour cream: replace with plain Greek yogurt, crème fraîche, or a dairy-free cashew cream

Pro Tips

1) Cook beets separately or sauté them first and add to the pot later. That keeps their bright color and prevents them from turning dull while the stock simmers. If you roast beets instead, they add a deeper, slightly sweet flavor.

2) Add the vinegar or lemon juice toward the end of the beet cooking step or just before serving. Acid helps lock in color and brightens the overall flavor, but if added too early it can slow beet softening.

3) Don’t overcook the cabbage. Stir it in near the end so it stays tender with a little bite. Overcooked cabbage makes the broth cloudy and flabby.

4) Use bone-in beef or marrow bones if you want a richer, deeper broth. Simmer gently and skim foam early for a clear stock. If you prefer lighter soup, remove excess fat from the chilled broth before finishing.

5) Let the borscht rest for at least an hour or refrigerate overnight if you can. Flavors meld and mellow, and the soup often tastes better the next day. Reheat gently, add fresh herbs and a squeeze of acid before serving, and finish with cold sour cream for contrast.

Classic Borscht Recipe (Iconic Beet Soup)

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large stockpot (8 quart or larger)
2. Large skillet or sauté pan with lid
3. Cutting board
4. Chef s knife
5. Box grater or food processor with grating disc
6. Slotted spoon or skimmer
7. Ladle
8. Fine mesh strainer or colander
9. Measuring cups and measuring spoons

Ingredients

2 lb beets about 900 g peeled and shredded
1 lb beef with bone such as chuck or shank or 6 cups beef broth for a meatless version
8 cups water or additional broth
4 medium potatoes about 1 lb peeled and cubed
1 small head green cabbage about 1 lb shredded
2 medium onions finely chopped
2 medium carrots grated or sliced
1 red bell pepper seeded and chopped optional
2 tablespoons vegetable oil or sunflower oil
3 tablespoons tomato paste
1 can 14 oz diced tomatoes optional
4 cloves garlic minced
2 bay leaves
1 tablespoon vinegar or lemon juice
1 teaspoon sugar
1 1 teaspoon salt plus more to taste
1 teaspoon black pepper freshly ground
1 small celery root or 2 celery stalks chopped optional
Fresh dill for serving about 1 2 tablespoons chopped
Fresh parsley for serving about 1 2 tablespoons chopped
Sour cream for serving about 1 cup

Directions

If using beef with bone place meat in a large pot, add 8 cups water or broth, bring to a boil, skim foam, add 1 bay leaf and simmer gently 1 to 1 1/2 hours until tender; remove meat, strain broth and return to pot, discarding bones; shred or chop meat and set aside. If making meatless borscht use 6 cups beef broth or additional vegetable broth plus 8 cups water.
While the stock simmers, peel and shred the beets, peel and cube the potatoes, shred the cabbage, finely chop the onions, grate or slice the carrots, chop the red bell pepper if using, and chop celery root or celery if using.
In a large skillet heat 2 tablespoons vegetable or sunflower oil over medium heat; add chopped onion and carrots and sauté until softened, about 5 minutes.
Add the shredded beets and chopped red pepper to the skillet and cook 5 to 8 minutes until the beets begin to soften; stir in 3 tablespoons tomato paste and the 14 oz can diced tomatoes if using and cook 2 to 3 minutes to meld flavors.
Stir in 1 tablespoon vinegar or lemon juice and 1 teaspoon sugar to the beet mixture to preserve color and balance acidity; season with a pinch of salt and some freshly ground black pepper.
Add the beet mixture to the simmering broth; add the cubed potatoes, chopped celery root or celery if using, and 1 bay leaf; simmer 15 to 20 minutes until potatoes and beets are tender.
Add shredded cabbage to the pot and continue simmering 8 to 10 minutes until cabbage is just tender; return shredded or chopped cooked beef to the soup at this stage if using meat.
Stir in minced garlic, 1 teaspoon salt plus more to taste, and 1 teaspoon freshly ground black pepper; simmer 1 to 2 minutes more to blend the garlic flavor; remove and discard bay leaves.
Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or lemon juice if desired; finish by stirring in chopped fresh dill and parsley, reserving a little for garnish.
Ladle hot borscht into bowls and serve with a dollop of sour cream and extra fresh dill and parsley on top.

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.