This post may contain affiliate links. Read our full disclosure.
There is something so comforting and cozy about this vibrant soup. I think any Eastern European can attest to that. It brings back nostalgia for many because it’s the sweet-and-tangy red soup grandma or mom would serve with whole-wheat bread.
As rich as borscht looks, it’s actually quite easy to make. My borscht recipe is very simple, using ingredients commonly found in the United States.
In reality, it’s as simple as making most American soups.
What is Borscht?
Borscht is simply a meat-and-potato kind of soup made with a basic mirepoix (carrots and onions) that is simmered in tomato sauce. Of course, beets are what give borscht its rich crimson color.
Beets are also a type of root vegetable that is ready to be used in soups on cold, harsh winter days. Some folks like to add shredded cabbage toward the end, but I prefer sauerkraut, as it imparts a pleasant tang to the sweet beets.
Really, any veggies you have to clean out the fridge work for the mirepoix here. I’ve made borscht with bell peppers that needed to be used up, but veggies like celery or bell peppers work great in borscht.
This recipe is the fundamental way to make classic borscht, and you can always build it from here. I come from a lineage of good Ukrainian cooks (and some Polish roots from my Grandmother), so be assured that this is as authentic as it gets!
Meal Prepping Borscht
As a busy mom of 6, quick and easy meals that are still nourishing are very important to me. I find that having some things prepped makes this soup even easier to tackle.
For example, we grow cabbage and beets in our garden. To preserve all the beets, I roast them in the oven, then wrap each one in plastic and throw it in the freezer.
The same goes for cabbage; I’ll make a big batch of sauerkraut and store it in the pantry until I need some for my favorite recipes.
It’s small things like that that make this soup ready to go whenever I’m craving a big pot of borscht. Oh, and I keep freezer bags full of frozen dill because what Ukrainian doesn’t use that along with sour cream?
Borscht Variations
As someone who has been making borscht for decades, I have had my fair share of different variations of making it. Here are some of my favorite variations!
- Beef Borscht: bone-in cuts make for a richer and nutrient-dense broth. If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in.
- Vegetarian Borscht: There have been times when I didn’t have meat thawed, and soup needed to be made. You won’t even miss the meat when you load it up with extra veggies! To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen and add a can of drained red kidney beans. It will be just as delicious!
- Borscht using Canned Meat: I often make Canned Venison stew meat for easy meals. If you have a jar of chunked or cubed meat, add 1 quart to the water at the beginning.
- Using Raw Beets: If you are starting from raw beets, you will need to peel and grate them using a box grater. Raw beets get added to the sauteed carrots and onions, and then go into the pot of simmering potatoes to finish cooking. I usually use roasted beets, which can be added towards the end of cooking time as they are already fully cooked. The same goes for pickled beets; add them at the end!
What does Borscht taste like?
Borscht is a satisfying soup that turns deep red from the addition of beets. Making it sweet and a little sour from the acidic tomato sauce. It has lots of savory flavors coming from bay leaves and salt. We love to dollop a generous spoon of sour cream over the top for creaminess and extra tang! This is a very delicious soup that is sure to satisfy anyone!
Is Borscht served Cold?
There are some variations of cold borscht, often referred to as “summer borscht.” This recipe is only served hot, as traditionally done in our family circles.
What to Eat with Borscht?
Borscht is eaten like a main dish in our family. Because this pot of soup has filling meat (protein), veggies, and is often served with a whole-grain slice of bread, we are full and satisfied after a meal. However, a tomato and cucumber salad, along with some Calo (pork belly), is hard to turn down!
Can you freeze borscht?
Yes, borscht is freezer-friendly! Because the potatoes are cooked, it freezes well (I’ve tried it). This is a perfect solution if you are cooking for two or one person. Simply divide the cooked and cooled borscht into several 16-oz freezer containers and freeze up to 3 months (for best flavor).
Tips for Making Borscht:
- Pickled or roasted beets get added at the end of cooking time to keep their red color.
- If you add cooked beets to the soup early on, it will get duller and lighter in color as it simmers.
- For extra fiber, add a can of dark red kidney beans.
- Use any cut of meat that you have. If using bone-in cuts, make a delicious broth by simmering them for at least 2 hours.
- The best garnish for borscht is a dollop of sour cream and fresh dill! We like our borscht served hot!
More Ukrainian Comfort Foods To Make:
If it’s not red borscht, it’s green borscht! Borscht is a name we give to soups if they are heartier and “soup” is what we call simple noodle or runny soups. Borscht soups are generally chunkier, and more robust.
Join My Weekly Newsletter
New recipes, homesteading, family life, what we eat in a week, and hospitality tips.
Pin this now to find it later
Authentic Ukrainian Borscht Recipe
Equipment
- large pot, (about 8-quart)
- 1 Cutting board and sharp knife
Ingredients
For Beef Borscht:
- 1 1/2 lbs boneless beef chuck roast , Cut into 1-inch pieces (see notes)
- 3 1/2 quarts water, (14 cups)
- 6 medium Golden potatoes, (2 1/2 lbs, peeled and cubed)
- 1 tbsp salt
- 1 cup sauerkraut, (or 2 cups of fresh shredded cabbage, add 1 Tbsp white distilled vinegar)
Mirepoix (Zazharka):
- 2 medium carrots, (peeled and grated)
- 1 large onion, (diced)
- 2 large beets, (*see notes)
- 8 oz tomato sauce*
- 2 Tbsp olive oil
Additional Seasonings:
- 1 tbsp Vegeta Seasoning, (Also available on Amazon)
- 1/2 tsp black pepper
- 1 Tbsp garlic salt, (Lawry's Brand)
- 3 bay leaves
- Garnish as desired, sour cream and fresh dill
Instructions
- In a large pot, bring 3 1/2 quarts of water and 1 1/2 pounds of cubed beef to a boil. Skim off any dark foam and simmer for 30 minutes over medium-low heat.
- After 30 minutes, add 2 1/2 pounds of cubed potatoes (about six medium golden potatoes) and 1 Tbsp salt. Simmer for 25 minutes. Note, if your potatoes are cubed smaller, this will take about 15 minutes.
- Meanwhile, make the mirepoix. In a medium sauté pan, sauté one chopped onion, two large grated beets, and two grated carrots in 2 Tbsp olive oil until lightly browned and tender (about 10 minutes). Add 8 ounces of tomato sauce and heat through. Add this mixture to the soup while the potatoes are simmering.
- After the potatoes are done simmering, add 1/2 tsp black pepper, 1 Tbsp Vegeta seasoning, 1 tbsp garlic salt, three bay leaves, and 1 cup sauerkraut. Simmer for seven more minutes.
- Sprinkle a handful of fresh dill if desired. Serve borscht with a dollop of sour cream.
Notes
- Any pureed tomato product, like marinara, crushed tomatoes, or paste, diluted with water, can be used.
- Can use a quarter head of fresh cabbage, shredded, for the sauerkraut (about 2 cups). Be sure to add 1 Tbsp of white distilled vinegar.
- For Beef,* boneless chuck, or country-style beef ribs can be used. I also use pork tenderloin or leaner chunks of meat interchangeably.
- Vegeta Seasoning is an all-purpose seasoning made with dehydrated vegetables and nutritional yeast. Can use any vegetable blend seasoning like Dash.
- Broth: If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in.
- To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen, and add a drained can of red kidney beans. It will be just as delicious!
- Using Cooked Beets: If you are starting with raw beets, peel and grate them using a box grater. Raw beets are added to the sautéed carrots and onions, then placed in the pot of simmering potatoes to finish cooking. I usually use roasted beets, which are cooked and generally added at the end of cooking time. The same goes for pickled beets; add them at the end!
- Borscht using Canned Meat: I often make Canned Venison stew meat for easy meals. If you have a jar of chunked or cubed meat, add one quart of it to the water in the beginning and skip the 30 minute simmering. Just bring to a boil and add the pottaoes.
Nutrition (per serving)
Tried this recipe?
Mention @alyonascooking or hashtag #alyonascooking.