My kitchen turns a deep ruby red every time I make this borscht recipe, and honestly, that’s half the fun.
Beets do that to a pot, and once you taste what they bring to this soup, you won’t mind the pink stained cutting board one bit.
I first made borscht on a cold February night after a friend walked me through her grandmother’s method over the phone.
She kept telling me to add more dill until I finally listened.
This version leans on tender beef, sweet beets, and a splash of vinegar for that signature tang.
It tastes even better the next day, which makes it perfect for meal prep, and it pairs beautifully with a bowl of my beef stew if you’re planning a cozy soup and stew rotation for the week.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 1 hour 55 minutes |
| Servings | 8 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Borscht Recipe
This borscht recipe uses simple, everyday vegetables to build a soup that looks and tastes far more impressive than the effort it takes.
The beets do all the heavy lifting for color and flavor.
It also happens to be one of those recipes that gets better with time.
If you like meals that improve overnight in the fridge, you’ll want to bookmark my cabbage soup too, since it follows the same rule.
- Deeply savory beef broth with a bright, tangy finish from vinegar and fresh dill
- A one pot meal that’s hearty enough to stand on its own with crusty bread
- Freezer friendly, so you can make a double batch and stash half away
- Naturally gluten free and easy to adapt for a vegetarian table
- Even better the next day, which makes it a great make ahead dinner
Ingredients
Most of what you need for this borscht recipe is produce you can find at any grocery store.
The only things worth being picky about are the beef and the dill, since both carry a lot of the final flavor.
Read Also: Roasted Beet And Goat Cheese Salad
- 1.5 lbs bone in beef short ribs or beef stew meat
- 8 cups water or beef broth
- 2 bay leaves
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 medium carrots, grated
- 3 medium beets, peeled and grated
- 3 tablespoons tomato paste
- 3 medium Yukon Gold potatoes, peeled and cubed
- 3 cups shredded green cabbage, about half a small head
- 3 cloves garlic, minced
- 2 tablespoons white vinegar or fresh lemon juice
- 1 teaspoon granulated sugar
- Salt and black pepper, to taste
- 1/4 cup fresh dill, chopped, plus more for serving
- Sour cream, for serving
Kitchen Equipment Needed
You likely have most of this equipment already if you cook soups often.
The two pieces worth investing in if you don’t own them are a heavy bottomed pot and a good box grater, since you’ll lean on both from start to finish.
A big batch of this soup fits right into a weeknight rotation alongside my potato leek soup, and having the right pot on hand makes both come together faster.
- Large Dutch oven or heavy stockpot, at least 6 quarts
- Box grater, for the beets and carrots
- Fine mesh skimmer spoon, for clearing foam off the broth
- Sharp chef’s knife and cutting board
- Soup ladle
- Measuring cups and spoons
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this borscht recipe, based on what has actually made the process smoother in my own kitchen.
If you’re building out a soup heavy kitchen, these upgrades pair nicely with what you’d use for my French onion soup as well.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is the pot I reach for every single time I make borscht, because it holds heat evenly and keeps the broth at a gentle simmer without scorching the bottom.
The enamel coating also resists staining from the beets, which is a real problem with plain steel or aluminum pots.
It’s a splurge, but it’s the kind of pot that lasts decades.
2. OXO Good Grips Box Grater
Grating beets by hand can turn into a slippery, messy job with a flimsy grater, so a sturdy one with a wide, stable base makes a real difference.
This one has a comfortable handle and holds up well over years of use. I use mine for the carrots too.
3. Wusthof Classic Chef’s Knife
A sharp, well balanced knife makes quick work of cubing potatoes and shredding cabbage, which is most of your prep time for this recipe.
This one holds an edge for a long time and feels comfortable through a big prep session.
It’s an investment that pays off in every recipe, not just this one.
4. Grass Fed Beef Soup Bones
If you want an even richer broth, adding a few extra soup bones alongside your short ribs deepens the flavor significantly.
Grass fed bones tend to have a cleaner, more savory taste than conventional ones.
I always keep a bag in the freezer for soup days.
Step-by-Step Instructions: How to Make Borscht
Follow these steps in order and you’ll end up with a rich, balanced pot of borscht even if this is your first time making it.
Every ingredient from the list above gets used along the way, so don’t skip ahead.
For another guided, beginner friendly soup, my chicken and rice soup follows a similar build it in layers method.
1. Build the Beef Broth
- Place the bone in beef short ribs or stew meat into your large Dutch oven or stockpot.
- Pour in 8 cups of water or beef broth, making sure the meat is fully submerged.
- Add the 2 bay leaves and bring the pot to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 1 hour, until the meat is tender.
- Use your fine mesh skimmer spoon to remove any foam that rises to the surface every 10 to 15 minutes, since this keeps the broth clear and clean tasting.
- Once the meat is tender, remove it from the pot, shred or cube it, and set it aside. Keep the broth in the pot.
2. Prepare the Vegetables
- While the broth simmers, peel and grate the beets on the large holes of your box grater.
- Grate the carrots the same way and set both aside separately, since they go into the pot at different times.
- Dice the onion finely.
- Peel and cube the potatoes into bite sized pieces, roughly three quarters of an inch.
- Shred the cabbage thinly using your chef’s knife.
- Mince the garlic and chop the fresh dill, then set both aside for later in the recipe.
3. Sauté the Onion, Carrot, and Beet
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced onion and cook for 3 to 4 minutes, until softened and translucent.
- Stir in the grated carrots and grated beets, cooking for another 5 to 6 minutes, stirring occasionally, until the vegetables have softened slightly.
- Add the tomato paste to the skillet and stir well, cooking for 2 more minutes so the paste loses its raw, acidic edge.
- Remove the skillet from the heat and set the mixture aside. This sautéed base is what gives borscht its deep color and rounded flavor.
4. Simmer the Potatoes and Cabbage in the Broth
- Return the beef broth in your Dutch oven to a gentle simmer over medium heat.
- Add the cubed potatoes to the broth first, since they take the longest to cook.
- Simmer the potatoes for 10 minutes, then add the shredded cabbage to the pot.
- Continue simmering for another 8 to 10 minutes, until the potatoes are just tender and the cabbage has softened.
5. Combine the Broth and the Sautéed Vegetables
- Stir the sautéed onion, carrot, beet, and tomato paste mixture into the pot of broth, potatoes, and cabbage.
- Add the reserved shredded beef back into the pot as well.
- Stir everything together and let the soup simmer gently for another 10 minutes so the flavors can meld.
6. Season and Finish the Soup
- Stir in the minced garlic, white vinegar, and sugar.
- Season with salt and black pepper to taste, starting with 1 teaspoon of salt and adjusting from there.
- Let the soup simmer for a final 5 minutes so the garlic and vinegar have time to soften into the broth.
- Taste and adjust the balance of vinegar, sugar, and salt until the flavor tastes bright and well rounded to you.
7. Rest and Serve
- Remove the pot from the heat and discard the bay leaves.
- Let the soup rest for 10 minutes before serving, since borscht settles and deepens in flavor as it sits.
- Ladle the soup into bowls and top each serving with a generous dollop of sour cream and a sprinkle of fresh dill.
Tips for The Best Borscht
A few small habits make a noticeable difference in how this soup turns out.
None of them add much extra time, so it’s worth building them into your routine.
You might also enjoy: Irish Stew Recipe
- Grate the beets instead of dicing them, since grating releases color faster and gives the soup a smoother texture
- Add the vinegar toward the end of cooking, since simmering it too long can mute the tang you’re going for
- Taste as you go, since the right balance of sweet, sour, and savory is really a matter of personal preference
- Let the soup rest before serving, since the flavor rounds out significantly after 10 to 15 minutes off the heat
- Use bone in beef cuts if you can, since the bones add extra body and richness to the broth
Serving Suggestions
Borscht is filling enough to serve as a full meal on its own, especially with the right sides around it.
I like to build a whole spread around it when I’m cooking for a crowd.
This pairs beautifully with my Sauteed Cabbage for a lighter side that echoes the flavors already in the pot.
- A thick slice of rye or sourdough bread for dipping into the broth
- A crisp cucumber and dill salad to add some fresh crunch alongside the soup
- An extra dollop of sour cream and chopped dill at the table, so everyone can adjust to taste
- Garlic bread on the side for anyone who wants something heartier
- A simple green salad with a light vinaigrette to balance the richness of the soup
Variations of Borscht
Once you’ve made this borscht recipe a few times, it’s easy to start adjusting it to fit what you have on hand or what you’re in the mood for.
None of these changes are difficult to make.
Read Also: Kimchi Stew Recipe
- Vegetarian borscht: skip the beef and use vegetable broth, adding a can of white beans for protein
- Cold borscht: chill the finished soup completely and serve it cold in the summer, topped with extra dill and sour cream
- Pork borscht: swap the beef for pork ribs or smoked sausage for a different depth of flavor
- Extra hearty borscht: stir in cooked white beans or barley for a thicker, more filling bowl
- Spicy borscht: add a sliced jalapeño or a pinch of red pepper flakes for some heat
Storage and Reheating
This borscht recipe stores exceptionally well, and many people, myself included, think it tastes even better the day after it’s made.
That makes it a great option for meal prep.
If you’re planning a week of make ahead meals, my lentil soup holds up just as well in the fridge.
- Refrigerate leftover borscht in an airtight container for up to 5 days
- Freeze in freezer safe containers or bags for up to 3 months, leaving room at the top for expansion
- Thaw frozen borscht in the refrigerator overnight before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally, until warmed through
- Add sour cream fresh to each bowl when serving, rather than stirring it into the whole pot before storing
Nutritional Facts
Nutritional values will vary slightly depending on the exact cut of beef used and how much sour cream is added at the table.
These numbers reflect one serving out of eight, using bone in short ribs.
For another nutrient dense, veggie forward option, my creamy mashed potatoes make a nice, simple side to round out the plate.
- Calories: approximately 310 per serving
- Protein: approximately 22 grams
- Carbohydrates: approximately 24 grams
- Fat: approximately 14 grams
- Fiber: approximately 5 grams
- Sodium: approximately 480 milligrams
Read Also: Cabbage Barley Soup Recipe
Health Benefits of Key Ingredients
Beyond tasting great, this soup is built around ingredients that bring real nutritional value to the table.
Beets in particular have earned their reputation as a nutrient powerhouse.
- Beets are rich in folate, manganese, and dietary nitrates that support healthy blood flow
- Cabbage is a good source of vitamin C and vitamin K, along with fiber for digestion
- Carrots provide beta carotene, which the body converts into vitamin A for eye health
- Potatoes offer potassium and a satisfying source of complex carbohydrates
- Fresh dill contains antioxidants and has traditionally been used to support digestion
FAQs About Borscht
1. What gives borscht its red color?
The deep red color comes almost entirely from beets, which release their pigment into the broth as they cook.
Grating the beets rather than cubing them speeds up this process and gives you a more vibrant color.
2. Can I make this borscht recipe vegetarian?
Yes, simply skip the beef and use vegetable broth in its place.
Adding a can of drained white beans or extra potatoes helps keep the soup filling without the meat.
3. Why does my borscht taste flat?
Flat tasting borscht is almost always missing its acid.
Add the vinegar or lemon juice a little at a time near the end of cooking until the flavor tastes bright rather than dull.
4. Is borscht served hot or cold?
It’s traditionally served hot, though a chilled version is popular in the summer months.
Both styles use the same base recipe, you simply refrigerate the cold version fully before serving.
5. Can I make borscht in a slow cooker?
Yes, you can simmer the beef and broth on low for 6 to 7 hours, then stir in the sautéed vegetables, cabbage, and potatoes for the final hour of cooking.
Finish with the vinegar, sugar, and dill just before serving.
Classic Beef Borscht
Ingredients
- 1.5 lbs bone-in beef short ribs 680g, or beef stew meat
- 8 cups water 1.9L, or beef broth
- 2 bay leaves
- 1 tablespoon vegetable oil 15ml
- 1 large onion diced
- 2 medium carrots grated
- 3 medium beets peeled and grated
- 3 tablespoons tomato paste
- 3 medium Yukon Gold potatoes peeled and cubed
- 3 cups green cabbage shredded, about half a small head
- 3 cloves garlic minced
- 2 tablespoons white vinegar 30ml, or fresh lemon juice
- 1 teaspoon granulated sugar
- salt and black pepper to taste
- 0.25 cup fresh dill chopped, plus more for serving
- sour cream for serving
Equipment
- Large Dutch oven or heavy stockpot At least 6 quarts
- Box grater For the beets and carrots
- Fine mesh skimmer spoon For clearing foam off the broth
- Sharp chef’s knife
- Cutting board
- Soup ladle
- Measuring cups and spoons
- Large skillet For sautéing vegetables
Method
- Place short ribs and water in a large pot with bay leaves. Bring to a boil, reduce to low, and simmer uncovered for 1 hour, skimming foam occasionally.
- Remove tender meat, shred or cube it, and set aside. Keep the broth in the pot.
- While broth simmers, peel and grate beets and carrots. Dice onion, cube potatoes, shred cabbage, mince garlic, and chop dill.
- Heat oil in a skillet over medium heat. Cook onion for 3-4 minutes until softened. Add carrots and beets, cook 5-6 minutes until slightly soft.
- Stir tomato paste into the skillet and cook 2 minutes more. Remove from heat and set the sautéed vegetable base aside.
- Return broth to a gentle simmer. Add cubed potatoes and cook for 10 minutes. Stir in shredded cabbage and simmer for another 8-10 minutes until potatoes are tender.
- Stir the sautéed vegetable mixture and reserved shredded beef into the pot. Simmer gently for 10 minutes to allow flavors to meld.
- Stir in garlic, vinegar, and sugar. Season with salt and pepper. Simmer for 5 more minutes. Taste and adjust the sweet-sour balance as needed.
- Remove from heat, discard bay leaves, and let rest for 10 minutes. Serve with a dollop of sour cream and fresh dill.
Nutrition
Notes
- Grate the beets instead of dicing them for faster color release and smoother texture.
- Add vinegar toward the end of cooking to preserve its bright tangy flavor.
- Taste as you go to find the perfect sweet, sour, and savory balance for your palate.
- Let the soup rest off the heat for 10-15 minutes before serving to round out the flavors.
- Use bone-in beef cuts if possible for richer, more bodied broth.
- For a vegetarian version, skip the beef and use vegetable broth, adding a can of white beans for protein.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Add fresh sour cream to each bowl when serving rather than stirring it into the whole pot before storing.
- The flavor of this borscht improves significantly overnight, making it a fantastic make-ahead meal.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This borscht recipe has become one of my favorite ways to turn a handful of humble vegetables into something that feels like a real occasion.
The color alone makes people curious before they’ve even tasted a spoonful.
Give it a try this week, especially if the weather has turned cold where you are.
I’d love to hear how yours turns out, so leave a comment below or share a photo if you make it.
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- Vegetable Soup Recipe
- Dill Pickle Pasta Salad Recipe
- Mulled Wine Beef Stew Recipe
- Cowboy Stew Recipe
- Beef Barley Soup Recipe
