Classic Borscht Recipe (VIDEO)
After several requests for my borscht recipe, here it is. Ukrainian Borscht… everyone knows what it is and many people around the world have fallen in love with this iconic beet soup.
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I love the deep ruby color of this borsch! It’s so healthy and nutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C, potassium, Vit B6), oftentimes cabbage is added (vit K, vit C, fiber, etc…). It feels so good serving this to my family.
Our Family’s Borscht Recipe (Beet Soup)
This is our family’s version of classic borsch and it’s one of the two soups my children absolutely love (Mom’s Meatball Soup being the second). Borscht is definitely on the regular rotation at our house!
This version keeps better because it is a meatless version but doesn’t lack in flavor because it uses good quality chicken broth.
Ingredients for Classic Ukrainian Borsch:
It’s best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Start by peeling, grating, chopping, slicing and dicing all of the vegetables for borscht.
Once your potatoes are peeled and sliced, transfer them to a bowl of cold water to keep them from discoloring until ready for use.
Note on Using Cabbage:
We used to add cabbage but our children prefer it without so for years now we’ve been making it just like this without cabbage. If you prefer cabbage, add 1/4 to 1/2 small head of cabbage, thinly shredded, adding it when the potatoes are halfway cooked.
How to Peel and Cut Beets:
- Use gloves when handling beets or your fingertips will stain red for a couple of days.
- To peel beets, use a simple potato peeler like this one.
- You can slice the beets into matchsticks but it is way way easier to grate and children don’t mind the texture of grated beets. We love our food processor for this task as it grates more coarsely than on a hand grater so the beets still have some texture. It also keeps the counter and your hands clean (beat juice can be a pain to get out of clothing and porous surfaces).
How to Remove Beet Stains:
When you eat borscht often, you learn quickly to pace a napkin in your lap and bibs on children. If you do get beet juice on your clothes, address the stain right away.
- Use a paper-towel to blot off any excess juice.
- Run cold water over the opposite/under side of the fabric to push the stain out.
- If the stain persists, apply a stain removing agent (I have found that dish soap works well in a pinch) and launder clothing as usual.
Watch Natasha Make Classic Borscht:
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Classic Borscht Recipe (Beet Soup)
Ingredients
For Borscht:
- 3 medium beets, peeled and grated
- 4 Tbsp olive oil, divided
- 8 cups chicken broth , + 2 cups water
- 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
- 2 carrots, peeled and thinly sliced
For Zazharka (Mirepoix):
- 2 celery ribs, trimmed and finely chopped
- 1 small red bell pepper, finely chopped, optional
- 1 medium onion, finely chopped
- 4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings:
- 1 can white cannelini beans with their juice
- 2 bay leaves
- 2-3 Tbsp white vinegar, or to taste
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
- 1 large garlic clove, pressed
- 3 Tbsp chopped dill
Instructions
- Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
- Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
- When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
So, which camp are you in? Do you love that dollop of sour cream at the end or the flavor that real mayo adds to borscht?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
In the video you add 4 cups chicken broth and 6 cups water. But the recipe says 8 cups chicken broth + 2 cups water. Which is preferred?
Hi Sarah, we updated the recipe a bit, please use the written version and the video as a guide. I hope this helps.
I topped mine with plain yogurt, and suggested my friends do the same. I made this, and it was so delicious, I shared bowls of it (with dark pumpernickel bread) with friends. One friend, who had not had borscht since leaving Moscow in the 90s, said it was just like she remembered. Another friend, whose Polish grandma made it a lot during his childhood, said it was awesome! I had never had it before I made it, and I thought it was fantastic. I used homemade broth from Thanksgiving leftovers. I also reduced the dill. Oh, and it was beautiful too!
Hi Betsy! That’s wonderful to hear. Thank you so much for sharing!
It’s disappointing to see this recipe changed yet again. This is the third variation. What happened to the original with shredded carrots and ketchup, kidney beans, etc?
Do you still have a link for your original Ukrainian borscht?
Hi Tony, this recipe calls for carrots, ketchup and beans, that did not change. I have four Borscht recipes on my blog, all slightly different, were you possibly referring to one of my other recipes?
Made this recipe as printed, it was the best soup I’ve made in a long time. Loved the flavors. I’ll definitely make this soup again. Freezes well.
I’m so glad to hear that Tammy! Thank you for the feedback.
Hi Amanda
This recipe looks great. I’m trying it tomorrow…:)
I hope you love it Wendy.
Can I use canned beets for this recipe? if so, how would you recommend to do this?
Hi Amanda, we recommend using fresh, using canned beets makes the borscht slightly sweet.
Thanks, Natasha!
I’ll be trying this recipe today.
I’m not sure if someone mentioned this in the comments however, wearing contact lenses prevents the onion cries.
Hi James! Thanks for sharing. I hope you love this recipe!
Love this recipe!
I can’t seem to get my borscht to be that dark ruby red, it’s more a tomato red. What am I doing wrong?
Hi Poppy, if you continue to cook the soup for too long, the beets will eventually lose their vibrant color. I recommend following the recipe timeline the best you can.
This was really good. I was not going to put the ketchup because I’m a snob, but I trust this site so I just went with it. Turned out delicious with no “ketchupy” flavor. Going into my soup rotation 🙂
That’s wonderful to hear, Rose!
Cooking Impaired. I am not sure about 2 “medium” beets. What would the total weight be? Or can you offer some guidance – when referring to onions or beets or potatoes is medium the size of a tennis ball? or a softball?
Thank you!
Hi Lucy a medium beet at the store is usually 2-3″ in size. Anything above 3 inches is considered a large beet.
This is very helpful info! Thank you! My stores have large beets. I know what to buy now 🙂
I once heard that onion fumes seek moisture, and the eyes can be the closest source. The article recommended putting a damp paper towel beside the onions while cutting. I do this regularly now and am no longer bothered by onion fumes. Maybe it works!
Thank you for the tip, Mary!
This looks so perfect, and the recipe is almost identical to my Mother’s recipe. Thanks for posting it – it is nice to just be able to access it on line anytime! You asked (video) if we have requests. When I was a student in Moscow, I loved an appetizer called Mushrooms Zhulien (like Julienne). Are you familiar with that? I would love a recipe for it, and I’m sure that your readers would love it too!
You’re welcome, Jane. I’m glad you found this recipe. I have not tried that appetizer yet but thanks for the idea and suggestion!
Natasha – I’m of Ukrainian descent and love your recipes from that region and elsewhere. Like one of your viewers above, I personally like to sauté veg prior to boiling in soups/ stews. I tried w/ your recipe – cooking onion, beets, celery and pepper in olive oil (for 5-10 mins) before adding potatoes, stock/water, etc. It REALLY releases additional flavor. I recommend your fans try this – and serve with some black bread. Keep up the awesome videos – you’re a natural!
Thank you so much for sharing that with me, Tom!
This might be the best soup I’ve made to date! Such earthy but complex flavors…I think due to how the parts were cooked separately and then combined. Lots of chopping (but quite simple to make otherwise)! But that’s okay in my book and usually required for any fresh and healthy soup. *Excellent* recipe, I can’t wait to make it for friends. Thank you!
Thanks so much for your excellent comments and feedback, Becca. We’re so glad that you loved our Classic Borscht!
Aside from missing the chunks of beef, another primary ingredient is missing from your recipe: cabbage. It is not borsch without cabbage – It’s just beet stew.
Needs at least 1-2 more beetroots to make it the prominent flavour but otherwise delicious.
Thanks for sharing and for the feedback!
Great recipe! It was a labor of love as I cut everything by hand and used a box grater for the beets. I will freeze the soup into 3-4 portion containers for the winter.
Labor of love indeed! Great to hear that you liked our Classic Borscht Recipe!
I used red cabbage and beets and they completely lost their color! Why is that?
Hi Cheryl, if you continue to cook the soup for too long, the beets will eventually lose their vibrant color. I recommend following the recipe timeline the best you can.
Beet Stains: Pour boiling water through the fabric. The stain disappears like magic!
Ok, now I’ll go try this recipe — looks fabulous!
Thank you so much for sharing that with me, Gail! I hope you love this recipe.
This was so good I don’t even know the right words to express how delicious this is! I ate 3 bowls in a row… couldn’t get enough. Made exactly as stated and was perfect! Thank you for sharing this lovely soup with us 🙂
It’s my pleasure! I’m super glad that you loved our Classic Borscht Recipe!
This is delicious! We always have a ton of these ingredients on hand in the fall and this will become a staple for us! Thanks so much for sharing!
It’s my pleasurem, happy to hear that you love this recipe!
Just made this for myself and oh my goodness! 10/10 would recommend!
So glad you loved it!
A hearty and utterly delicious soup! I used vegetable boullion to make it vegetarian.
So glad you love it, Vickie! Thank you for sharing.
Always a favourite at my house. My husband’s Ukrainian mother also adds a couple of healthy spoonfuls of sauerkraut (homemade!) to the ingredients. Gives it a little kick and delicious. We don’t usually add the beans, either, but some chicken pieces from our own stock. We all love it!
I’m so glad you enjoyed it, Kathy!
Very tasty! I added lemon juice at the end instead of the vinegar. I also added a small bit of cayenne pepper for a little bite. What a great way to use up the garden beets and dill! My family has enjoyed this soup so much.
Thank you so much for sharing that with me, Vanessa!
The recipe calls for ;8 cups chicken broth 2 cups water and the video for 4 cups broth 6 cups water. Which is correct?
Hi Karen, sorry for the confusion. We made the video early on and have since updated the recipe to have a richer flavored broth. The written recipe here is the most accurate and most current. 8 cups broth, 2 cups water. If you have less broth, the recipe will work subbing out some of the broth with water and adjusting seasoning to taste.
It turned out fabulous! I especially loved the addition of white kidney beans for protein.
Thank you!
You’re welcome! So glad you loved it.
Can the beet borscht be frozen? Thinking of making a big batch but like to know if it freezes well or not before doing that.
Hi Corinne, this will be good for a couple of days in the refrigerator. Borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
Great Flavor!
Followed recipe to a tee.
My soup didnt get very red, which is perfectly fine. Perhaps because I soaked the whole peeled beet in water?
I used the soak water instead of the 2 cups water called for.
Next Time I will try with larger beets and no soak. It was delish! Thanks for sharing a great recipe.
Hi Oona! I’m glad you found it to be delish! Thank you for sharing your results.
tip for tearless onion dice…
if you have a small portable fan, set it to blow across your cutting area on the counter. this will blow whatever it is that makes your eyes water away from your eyes.
Thanks for sharing, Yves.
My husband will not eat beets. Ever. I had just made this soup when he came home. I finally convinced him to just try the broth only in the soup. He did that and much to his dismay he loved it. He actually ate a bowl full. I made this soup exactly as the video. A definite 5 stars!
That’s wonderful, Pat! Thanks for sharing.
Hi Natasha, I love this borscht as does my whole family. It reminds me of my time studying in Kiev many decades ago. And of course there must be smetana!!
I do have a question though. Tasty as it is my borscht always comes out brown rather than that gorgeous red. Any helpful tricks to keep it lusciously ruby?
Thanks, Anneli
Hi Anneli, are you doing anything differently with the process of preparing the beets? Sauteeing the grated beets helps them maintain their vibrant red color. It may also be the type of beets used and quantity of beets?
I’ve never had borscht before but I had beets and cabbage and carrots to use up, so it seemed a natural. It was delicious! Better than the sum of its parts. Thank you for the recipe.
That’s wonderful, Doug! I’m so glad you took the time to try the recipe. Thank you for sharing that with me.
I was looking for recipes for my new Instant Pot and saw your post for Borscht which I first had at the World’s Fair in Spokane Washington USA. I was disappointed that you added so many things besides beets! I can’t eat potatoes, tomatoes or red peppers, and this wasn’t done in the Instant Pot. I’ll keep looking. Thank you though. I did find out more about beets!
I’m not a big fan of borscht it I make it for my Polish husband. I followed the recipe except I didn’t have the white beans which I know I would love in there but this soup is absolutely delicious. It will now be my go to recipe. It nice yo use the fresh dill from the garden. Now I have to freeze some so I can make this recipe in winter.
I’m so happy you gave our borscht recipe a try, Linda! Thank you so much for sharing that with me.
My absolute favorite Borscht recipe. I love this recipe & I even got my boyfriend and his roommate to love this recipe! Highly recommend!
That’s great, Ally! I’m so glad to hear that.
Hi Natasha, love your recipe, however, as far as I know classic borscht has a cabbage. Did you omit it purposely. Many thanks.
Hi Elena, good to hear that. You can check my notes on using cabbage in the recipe.
This is the best Borscht soup recipe! My boyfriend’s Croatian parents were very impressed 🙂
I have made this many times over the years and am never dissapointed. Finally taking the time to write a review. Thanks Natasha!
Hi Samaza! I appreciate you taking the time to share your feedback. I’m so glad the recipe was a hit.
My husband and I love this soup – it uses tons of Ingredients from our garden. We add cabbage and use vegetable stock but otherwise make exactly as written. I serve with homemade focaccia – yum!!! Thank you
That’s a great addition to the recipe, Sara. Thank you for the perfect review!
Ketchup? Baba is rolling in her grave lol. I usually just toss in a few tomatoes that were going south that I froze so did that instead. I liked the beans for sure. Baba always used Lima beans and this was much better. Spot on
Thanks for this delicious recipe! Best borscht I’ve tried. I’m serving this to a group of teenagers – most, if not all, have never had borscht before – and was wondering if you recommend a particular side dish to go along with it. Maybe a bread? Thanks!
Thank you so much for your great comments and review, Sam. Garlic bread
This is my favorite!
You need to correct one thing in your video you add 6 cups of water your recipe says add 2 cups of water
I have made this soup at least 10 times and I give jars to my friends who love this as much as I do
Hi Marlene! I’m so glad you love the recipe.
Yes, we updated the recipe since we filmed it but hopefully, we can also update the video. 🙂
How many days before Easter can I make? Can this be frozen?
Hi Susan, this will be good for a couple of days in the refrigerator. Borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
Chew on a celery stick while cutting onions…works well on decreasing tears
Thanks for that tip, Edward!
Hello! Beautiful recipe! My kids aren’t big bean eaters so I replaced the beans with boiled egg halves for a protein and it was great.
Nice idea, glad they enjoyed it!
This recipe is fantastic! It’s my third time making it 🤍
Question: Does this soup freeze well?
Hi Simone, I’m so glad you loved it! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
Another great recipe. I’d never tried Borscht and we LOVE beets, so it seemed like a win-win. My nephew adopted from Russia (also Vadim) piques our interest in new tastes. I reviewed many Borscht recipes. It must be like Chili: each family has their own favorite and every one of them is good. I recently learned there is great nutrition in beet stems/leaves, which are delicious, BTW. I included them in the soup and used yellow pepper for color. It looked and tasted so good. This is a hearty, satisfying, healthy meal that’s even better the next day. Oh, I use a mandoline slicing/dicing device to chop onions. It makes very uniform dice and gets the job done without shedding any tears.
Thank you for the wonderful feedback! I’m so glad you liked the recipe. 🙂
Start the stove and sit next to it to avoid tears when chopping onion. Works very well with gas stove but i don’t know about the other types
Thank you for the tip!
I served this to a Ukrainian friend. He said “good soup! Put more beets!”
❤️
Thank you so much for sharing that with me, Bobbi!
I’m about to give it a try because I just received my crop share and I have beets, garlic and cabbage. Question though, do you ever add the beet greens? I know they are edible and I hate wasting them.
Hi Anne, I usually don’t use beet greens, but I know it is possible. If you experiment, let me know how you liked the recipe.
I haven’t made borscht in years, but when I had my garden I used to make it with the stems & greens instead of cabbage. You could try it, Natasha, if your kids don’t like cabbage.
I’ve been making borscht for years, it was pretty yummy every time but I always felt that something was missing. Love, love this recipe. Guilt free yet so filling and nutritious. For me, the addition of sour cream is a must and perhaps next time I’ll try mayo. I would encourage all to let friends who think they don’t like beets to try this. I served it to a friend who then asked me to send him home with a container.
Also, thanks for the tip to wear gloves and use a food processor. The mess and the work grating on a box grater may be a deterrent to some (me) but prep was almost effortless.
Great to hear, Lucy! Thank you for the feedback.
Recipe says 8 cups of chicken broth but in video you say 4 cups. Which is it?
Hi Maria! Follow the written recipe. Sometimes we update the recipe but cannot change the video since it has already been filmed. 🙂
My favorite borscht recipe ever. I keep it bookmarked and make it regularly. Flawless.
That’s just awesome! Thank you for sharing your wonderful review, Samantha!
Love this recipe!!!!
We use beet stems and beet greens to replace the celery and cabbage in the recipe. Also add a little smoked paprika and make little turkey burger meatballs that have diced onion, salt and dill.
When the soup is done we add a splash of white vinegar, chopped dill and a dollop of sour cream. Yum!!!
Thank you for sharing, Georgia! I’m so glad you loved the recipe.
The recipe says 8 cups broth and 2 cups water.
The video says 4 cups broth and 6 cups water.
Which do you recommend?
Hi Mary, I always recommend following the written recipe as that can be updated whereas the video cannot be edited anymore. We sometimes update the recipe, so it’s best to follow that.
I haven’t tried the recipe yet. But I wanted to respond to your request for ideas of how to deal with onions without teary eyes. Here’s the best thing I’ve found:
Wet your cutting board and knife and put your onion (sliced in half) under running water briefly before chopping up. It might not eradicate your tears entirely, but it will cut down on them immensely.
Thank you so much for sharing that with me, Esther!
Hi!
Hold a piece of bread in your mouth while chopping onions – it absorbs the vapors
Absolutely delicious – easily my favourite borscht recipe. I cooked my beets in the crockpot a day early, peeled them and refrigerated until ready to make the soup. I julienned them using a mandolin and added them with the celery & onion. I’m making another batch this week to freeze for lunches. Thank you for all the great recipes!
You’re welcome, Laura. I’m so glad you love this!
This recipe was fantastic! I think the Zazharka gave a huge depth to the soup which tastes exactly like take out! Also, thank you for the tip on adding mayo. I can’t have too much dairy nowadays so the mayo was game changing for me. I’ll be making this again. Thank you!
You’re welcome, it’s my pleasure! I’m happy that you liked this recipe, Victoria.
Not sure if anyone else asked this question (and I think I’m the only one here who doesn’t know) yet, but exactly how big is a medium beet or a medium potato or onion for that matter? It would help me if you gave a weight instead for raw vegetable quantities because I have a bunch of different size beets to work with, thanks.
Hi Jay! This can differ since no fruit/vegetable weighs the same amount. The best thing to do is probably use google to help search for an estimate.
For the onion, if you click on the word “onion” in red font on the recipe card, it will forward you to my link that shows how to properly cut an onion and it also mentions the estimated weight/size of the onion from small to jumbo. I hope that helps.
Okay, thanks for the info. I had several small golden beets that I used and didn’t use the beans or the red pepper. I tastes great but it didn’t come out looking as rich, thick and hearty as the photo (although in my case the soup should be bright yellow) you posted. I think it wouldn’t have hurt to add more beets maybe.
I absolutely can’t wait to try yer Borscht recipe!!! Keep yer recipes comin!
I hope you get to try it soon & love this recipe, Marilyn!
This recipe was delicious, Natasha! Every bit as good as the borscht I used to have at a Russian restaurant in San Francisco. I did want to ask: Are you supposed to cook the beets before you grate them, or just grate them raw? Thanks.
Hi Kim! So glad you loved it. Yes, you grate them raw. 🙂
I would recommend cooking your beets before grating them if you are using a box grater (it is much easier). Make sure to give the beets time to cool before grating as they retain heat for quite a while!
I dont have any red peppers but I have green peppers. Would green peppers work in a pinch?
Hi Mara, we always use red peppers but I think that will work too. Let us know how it goes if you give that a try!
The only real differences that I know of between the pepper colors is the green pepper has less carbs.
Red peppers are more ripened and have a slightly sweeter flavor.
This will be the second time when I will be doing this soup. It’s my family favourite so far!
Good to know that you love this recipe, Daria!
Idea for tearless onion spray eyes,
Light a candle
Place a slice of fresh bread next to you!!
Good luck!
Melody
Hello Natasha. Just wanted to let you know that our charity in Ukraine has been using a variation of your recipe with beef ribs for the past 3 years to feed the poor and homeless in Ukraine. The locals here say it’s delicious. Tomorrow we will be serving it to our volunteers that are rebuilding homes in a village outside of Kyiv. Thanks again 🙂
Wow, that is good to know! Thanks a lot for sharing, it helps inspire me and I hope everyone will love the recipes!
Hello
Thank you so much for this recipe.
Very delicious!
I will make the beef version next!
So glad you loved it!
Excited to try this recipe. Just bought 50 lbs of beets to share and try different ways to prepare. A suggestions: I researched Cannelini beans, as I had never heard of them. They turned out to be white kidney beans, at least here in Canada. Maybe add this in brackets to the bean line of the recipe. I appreciate you and in-joy your creative recipes.
I hope you love this and all the other recipes that you will try, Joanne. Thanks for sharing that with us!
Hello.
When I peel/chop onions, I put a piece of bread in my mouth.
Not sure why it works but it does!!
Luanne Perry
That’s what they all say! I should try that next time.
Before you chop onions, grab a jar of creamy peanut butter. Scoop out the peanut butter with a spoon, and stick it to the top of your mouth behind your top teeth (close mouth after). Try to chop up all the onions before the peanut butter melts. Definitely, no tears (and tastes good too).
I notice the ingredient list says 8 cups broth + 2 cups water while the video says 4 broth + 6 water. I think I’ll go with 8+2. Can’t wait to try it.
Hi Alan, sorry for the confusion. We updated the recipe to add more broth and less water for a richer flavor.
Looking forward to trying this. I find that chopping onions next to an open flame on the stove actually works to help with the tears!!
Thank you so much for sharing that with me, Carol! I hope you love this recipe!
Hi!
I’m wondering if I could use a bean broth from black beans that I made in the instant pot? Do you think that would I’ll do the flavor in a negative way?
Thanks so much.
Hi Dana. I have not tested that to advise. It would be starchy so I don’t know how it will affect the texture or taste.
I’ve made lots of borscht and this is my favourite recipe I share often with credit to you of course. Agree the dill is essential! I also sometimes go divine with some whipping cream added before serving.
I appreciate that, thank you for thinking of us and sharing this good review!
Beyond delicious. The dill is essential btw do not skip it! A family favorite. Even with my kids.
Thank you for the good review!
Ketchup???Really? Please nooo
No one uses ketchup in Borsch, please don’t do it. This is not a traditional Borsch recipe.
Hi Mari, it’s how we make it and I think it’s a brilliant way to add the tanginess of tomato with a little sweetness at the same time.
I love this soup.. Thank you for sharing. Makes it all manageable and so worth the effort.
You’re welcome and I’m glad you enjoyed it!
Do you serve side dishes with borscht? I heard you can do mashed potatoes and garlic bread. Is that a regional thing?
Yes you sure can!
i do not like beans so replaced with chopped up pork loin came out great
Hi Claire, good to know that it worked great too! Thanks a lot for your comments and feedback.
I have a question. In the YouTube version you use 4 cups of low sodium chicken broth and 6 cups of water. Here, you use 8 cups of chicken broth and 2 cups of water. Which is it?
Hi Edwin, sorry for any confusion. We updated the recipe to add more broth and less water for a richer flavor. 8 cups of broth is correct.
Five stars – super yummy and made fresh with straight from the garden beets, beans, potatoes and carrots. Will definitely be putting this recipe on my “how to use all those vegetables” listing. Yummy! Thanks so much!
This is awesome! Thanks so much for the perfect review and feedback, Leanne.
Do you happen to know, does this borscht recipe can well? I have lots of beets this year. I’d love to make a large batch and eat some throughout fall.
Hi Kari, I have not tried canning. One of my readers canned it and stored it in the refrigerator for a month. Maybe someone else has more experience with canning borsch? Borscht freezes very well though if you wanted to try that. I would leave out the garnish (sour cream or mayo) until serving.
It would be safest to can the beets and make the soup as you want the soup, because it is not a safety tested recipe for canning. I do not know if beets require pressure canning, but I’m certain that the potatoes do. Hope that helps.
Hi Natasha, my husband and I are very excited to try this recipe but I am wondering if you have ever adapted the recipe using the National Centre for Home Food Preservation guidelines for soup and pressure canned it? We picked up 40lbs of beets today so looking for more ways to preserve than our usual.
HI Amanda, I haven’t tried that but if you test it out, I’d love to hear the details. Sorry I can’t be more helpful with that question.
This recipe looks delicious and comparable to my Grandma’s who no longer remembers her recipe. I am wondering if this recipe holds up when frozen? I like to make large batches to freeze. Thanks!
Hi Hannah, I’m so glad you loved it! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.
This was my first attempt at making Borscht and I looked at many recipes. I kept coming back to this one. I modified the cooking order a bit by adding the carrots to sauté with the mirepoix and added the bay leaves at the same time as the potatoes. I realize as I write this that I forgot to add the extra 2 cups of water. I served this with nonfat greek yogurt as this is always on hand and a sprinkle of drive dill week (ran out of fresh dill). I loved this soup with the yogurt stired into the soup. Will absolutely make this soup again. Thank you for sharing your recipe Natasha !
You’re welcome! I’m so happy you enjoyed it, Diane!
Thank you for sharing your recipe! I am going to try it today with all my garden vegetables. As for slicing onions, I have tried so many tips that just did not work. The only thing that works for me is to set a fan to one side so that the fine mist that sprays when you cut into it blows away from you. The next best thing is to use white onions. They are not as strong and I never cry when I use them. 🙂
I hope you love this, Chris and thank you for the tip!
Just beautiful! Love Ukrainian Borscht! I keep coming back to your recipe!
And SLAVA UKRAINA!!!
THank you, Frank! I’m so glad you loved this recipe!
A dollop of sour cream or a dollop of creme fraiche? Any opinions?
Both would be great! 🙂
First time making borscht, and let me tell you this recipe did not let me down. It was amazing !! My mom makes her with ground beef but the beans in here were so good. Definitely adding this to my collection.
Lovely feedback, thank you for sharing that with us!
I also adjusted the recipe by sauteing the celery, onions, peppers, etc first, and then adding beets and carrots, and then broth and potatoes and herbs. I added the beet greens at the end. As you say, one pot only! This was a special event — my book club was reviewing A Gentleman in Moscow and as I am an avid home cook, I have initiated making foods appropriate to our book of the month for our accompanying lunch. I am in the midst of this borscht production, and then will make the 8-layer honey cake. Can’t wait! Both look awesome.
OMG, I just finished making this soup and it is so delicious! It is amazing. I’ve recently been using fresh lime juice in many of my soups and stews, so decided to try that instead of vinegar. It is wonderful in this soup. This has to be one of the most delicious soups I have ever made and is better than my Russian exgrandmother-in-law’s (since she is no longer alive, I can get away with that remark, lol.)
Thanks a lot for sharing that with us! I’m happy to have read your good comments and feedback, we appreciate it!
Hi Natasha. I read once when slicing onions, do not slice off the root end. It’s hard to slice with it on because it doesn’t balance right but I found there was very little odor, so therefore not many tears were shed. Give it a try to see if it works for you. Donna Y.
Thanks for the suggestion, Donna. Appreciate it!
This is a fantastic recipe, made two batches this week. Traditionally I grew up with cabbage in the soup. This week I added Swiss chard, nice touch.
Thanks
You’re welcome, Blair. That’s nice and I’m glad that you always love it!
Hi Natasha: I’ve made this Borscht several weeks ago. I will be making it again tomorrow . It is the best and closest to what my mother made . Vic.
Nice to know that you love this recipe!
I made this for my Russian partner who was sceptical but it got a big thumbs up. Easy to make and very authentic
That’s wonderful! So glad it was enjoyed.
Hi Natasha! I love this soup! I’ve been making this for a couple of years now, very similar to your way, although without the celery (it doesn’t agree with me).
I’ve also had it with and without beans, and I love both ways so if I have them on hand I’ll use them. It tends to be red kidney beans that I have most often, which gives the soup an almost “meaty” texture, plus it adds to the colour!
Thank you for all your recipes!
Hello Lisa, so good to read your good comments and feedback. Thank you for sharing!
Hi, I can’t wait to try cooking this… the written recipe calls for 8 cups chicken broth + 2 cups water. But I believe your video said to use 4 cups of broth. What to do?
Hi Margie, I always recommend following the written recipe rather that the video as the written recipe can still be updated.
I have made this recipe multiple times, and this is hands down the best soup recipe. I add more ketchup and vinegar than the recipe calls for. Does anyone know if this freezes well?
I’m so glad you loved it, Kristen! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.