🥣 Easy, colorful, nourishing, and packed with classic Eastern European flavor
Borscht is one of the most iconic soups in the world — a vibrant beet-based dish that originated in Ukraine and became a staple across Eastern Europe, Russia, and North Asia. Known for its deep ruby-red color and comforting aroma, traditional Ukrainian borscht is hearty, earthy, slightly sweet, and full of wholesome vegetables.
What makes borscht truly special is its versatility. Depending on the recipe, it can be vegetarian or meat-based, thick and chunky like a stew, or silky and smooth like a broth. Some families serve it steaming hot with a swirl of sour cream, while others enjoy it chilled during warmer months. No matter how you enjoy it, borscht is a warm hug in a bowl — and this recipe delivers that classic flavor.
Whether you're cooking for family, meal prepping for the week, or exploring traditional Eastern European cuisine, this step-by-step guide will help you make authentic borscht with confidence.
⭐ Why You’ll Love This Borscht Recipe
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A classic Ukrainian beet soup with authentic, old-world flavor
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Packed with vegetables — nutritious, hearty, and filling
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Simple ingredients you probably already have
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Naturally gluten-free
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Can be served hot or cold
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Gets even better the next day as the flavors deepen
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Perfect for large families or weekly meal prep
This is the kind of recipe that makes your whole kitchen smell incredible and brings everyone back for seconds.
⏱️ Borscht Recipe Quick Details
🥕 Ingredients for Traditional Ukrainian Borscht
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🥔 3 red beetroots
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🫒 4 Tbsp extra virgin olive oil
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🍗 8 cups chicken broth + 2 cups water (or vegetable broth for vegetarian borscht)
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🥔 3 Yukon potatoes
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🥕 2 carrots
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🌿 2 celery ribs
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🧅 1 onion
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🍅 4 Tbsp ketchup or 3 Tbsp tomato sauce
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🔔 1 red bell pepper (optional)
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🫘 1 can white cannellini beans with juice (optional)
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🍃 2 bay leaves (optional)
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🧄 1 pressed garlic clove (optional)
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🥄 1 cup sour cream, for serving
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🌿 Fresh dill to taste
👨🍳 How to Make Ukrainian Borscht (Step-by-Step)
1. Prep the vegetables
Peel, grate, and slice all vegetables. Keep the sliced potatoes in cold water to prevent browning until you’re ready to use them. Drain before adding to the pot.
2. Sauté the beets
Heat a large soup pot (5½ quarts or larger) over medium-high heat and add 2 Tbsp olive oil. Add the grated beets and sauté for 10 minutes, stirring occasionally until soft and fragrant. This step brings out the beets’ natural sweetness.
3. Build the soup base
Pour in 8 cups chicken broth + 2 cups water.
Add sliced potatoes and carrots. Cook for 10–15 minutes, or until the vegetables are easily pierced with a fork.
4. Sauté the aromatics
In a separate skillet, heat the remaining 2 Tbsp olive oil over medium-high heat. Add chopped onion, celery, and bell pepper.
Sauté 7–8 minutes, stirring occasionally, until softened and lightly golden
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5. Add tomato flavor
Stir in 4 Tbsp ketchup (or tomato sauce).
Cook for 30 seconds to deepen the flavor, then transfer into the main soup pot.
6. Add optional ingredients
Stir in beans, garlic, bay leaves, and dill if using.
These add depth, aroma, and texture.
7. Final simmer
Let the soup simmer for 2–3 more minutes. Taste and adjust salt, pepper, and acidity to your liking.
8. Serve
Ladle into bowls and top with a generous dollop of sour cream and a sprinkle of fresh dill.
Serve warm — or chill and enjoy cold on a hot day.
❤️ Tips for Making the Best Borscht
✔ Use fresh beets
This is the heart of the soup. Fresh, firm beetroots give the best color and flavor.
✔ Don’t skip sautéing
Cooking beets and aromatics separately deepens flavor and prevents a “flat” broth.
✔ Add vinegar if you want brightness
A tiny splash (½–1 tsp) of white vinegar or lemon juice at the end boosts color and flavor.
✔ Let it rest overnight
Borscht tastes even better on day 2 as flavors meld.
✔ Make it vegetarian
Swap chicken broth for vegetable broth — the taste remains incredible.
🥗 Variations You Can Try
1. Meat Borscht
Add cooked shredded beef, pork ribs, or browned ground beef.
2. Cabbage Borscht
Add 2 cups of shredded cabbage for a heartier, more traditional variation.
3. Cold Summer Borscht
Chill and serve with cucumber, dill, and extra sour cream.
4. Vegan Borscht
Use veggie broth + replace sour cream with coconut yogurt or vegan sour cream.
🧊 Storage & Reheating
Borscht gets deeper, sweeter, and richer each day.
📝 Serving Ideas
This is the kind of meal that feels homemade, nourishing, and timeless.
