Ukrainian Borscht Soup Recipe (Beet Soup)

Traditional Ukrainian Borscht Soup is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of sour cream and rye bread. Enjoyed warm or cold, it’s the perfect hearty and nutritious wintertime soup.

Borscht is probably my favorite soup of all time.

What is Borscht?

Borscht (also spelled as “borshch,” “borsh,” or “borsch”) is a traditional sweet and sour soup popular in many Eastern European and Central European countries, especially Ukraine, Russia, Poland, and Belarus. It is a healthy and nutritious soup made primarily of beets, which gives the soup its distinctive deep red color. 

The most important thing to note about this ruby-colored soup is that the exact ingredients and preparation methods vary widely – from the vegetables added to the type of meat used as the base for the soup (beef, pork, or poultry) to the temperature it’s served at (hot or cold).

Borscht Ingredients

Scroll down to the recipe card at the bottom of the post for the full list and amounts of each ingredient.

• Meat: Meat, or a combination of both meat and bones, is typically used to make a flavorful beef broth for the soup. The type of meat used varies, but beef and pork, or a combination of each, is typical. This recipe calls for beef stew meat, but feel free to use brisket, ribs, shank, chuck, and marrow bones. Some versions of borscht are vegetarian, replacing the meat with beans.
• Beets: Fresh beets are what give this soup its beautiful bright red color. They also give it a robust, earthy flavor and natural sweetness.
• Onions, carrots, garlic: These veggies will be used in two places: the first to flavor the beef broth and the second in the soup itself.
• Tomato sauce and tomato paste: Tomato sauce and paste are added for both flavor and acidity.
• Potatoes: Cubed potatoes add a little heartiness to the soup. For best results, choose a waxy potato versus a starchy potato – starchy potatoes tend to dissolve in soups and stews with repeated heating and cooling. Waxy potatoes include Yukon gold, creamer potatoes, fingerling potatoes, and red potatoes (the classic starchy potato is Russet potatoes).
• White vinegar: Vinegar is added to help retain the soup’s vibrant color while also adding a slight tang. Sometimes fresh lemon juice is added in place of, or in addition to, the vinegar.
• Cabbage: Finely shredded green cabbage is popular and blends right into the soup.

(Optional) Additions: Sour cream and fresh dill.

How to Make Borscht Soup

1. Brown the Beef: Heat the olive oil in a large pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown.

2. Prepare the Beef Stock: Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. Bring it to a boil over high heat, then reduce it to a simmer. Simmer for approximately 2 hours, skimming off any scum settling on the surface of the broth.

3. Sauté the Onions and Beetroot: Melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red.

4. Add the Tomatoes: Stir in the tomato sauce, tomato paste, vinegar, salt, and black pepper. Cook fo 5 minutes, then remove the pan from the heat and set aside.

5. Add the Potatoes to the Beef Broth: Remove all the vegetables and the bay leaves, then stir in the cubed potatoes. Continue to simmer for approximately 15 minutes.

6. Add the Beet Mixture and Cabbage: Carefully stir the beet mixture and shredded cabbage into the pot. Cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill.

7. Garnish: Serve with sour cream, bread, fresh bread, and fresh dill if desired.

How to Prepare Beets for Borscht Soup

Beets happily stain surfaces, clothing, and your hands. Before handling beets, I recommend wearing gloves and an apron to protect your clothing. Beets may also stain your cutting boards or countertops, so consider using a piece of parchment paper as a barrier.

1. Wash and Scrub: Thoroughly wash the beets under cold water before using a vegetable brush to gently scrub each beet free of any dirt or debris.
2. Peel: Use a vegetable peeler to peel the tough outer layer of each beet working from the top to the bottom.
3. Julienne or Grate: When making borscht soup, beets are typically julienned, grated, or cut into thin strips. Use a cheese grater or a mandoline slicer.

You may also want to check out How to Cook Beets (3 Ways!)

What to Serve with Borscht Soup

Ukrainian borscht soup is most often served warm with a hearty dollop of sour cream (smetana) and a sprinkle of freshly chopped dill. Sometimes, cured pork belly, hard-boiled eggs, rye bread, or potatoes may be added or served on the side. In Moscow, people often swap the sour cream for mayo.

How to Store Leftover Borscht Soup

Borscht soup often tastes even better a day or two after it’s been made, as the flavors have been given a chance to meld and deepen.

Storing: Allow leftovers to cool to room temperature before transferring to an airtight container. Place in the refrigerator for up to 3-5 days.

Reheating: For best results, reheat only the amount of borscht you plan to consume to avoid repeated cooling and reheating, which can mess with the soup’s texture and overall flavor. Heat on the stovetop over medium heat or in the microwave.

More Soup Recipes

• Chicken Gnocchi Soup
• Vegetable Beef Soup
• The Best Chicken Soup Recipe
• Albondigas Soup (Mexican Meatball Soup)
• Creamy Chicken Noodle Soup
• The Best Beef Barley Soup

If you try making this Easy Borscht Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.