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Meta TitleClassic Ukrainian Red Borscht with Beef Recipe ​| Girl and the Kitchen
Meta DescriptionLearn how to make Classic Ukrainian beef borscht. A recipe authentic with step-by-step Mila`s instructions and cooking tips. The best from Ukrainian cuisine. Everyone who tasted it really liked it!
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Borsch… Borscht and its recipe is to Russian and Ukrainian culture as hamburgers and fries are to American culture. It’s a dish that is so quintessential Russian that when I tell people I’m Russian, they say, “So did you eat a lot of Borscht when you were growing up?” and unfortunately my answer is, “No.” *FYI… technically I am not from Russia, I am from the republic of Moldova, a country next to Romania. And even more technically, my maternal grandparents were both born in Romania, so I guess that makes me half Romanian. But no one really has heard of Moldova and since they were once all part of the USSR, I just keep it simple and tell them that I am Russian.* My borscht story Growing up I despised borsch! Its bright purple color scared me and its ingredients were never my cup of tea. I hated beets and cabbage as a child and considering those are the 2 main ingredients, this little foodie was steering clear of the pot of purple liquid. My husband is Ukrainian. If there is one part of the former USSR that can make borscht it’s the Ukrainians. Hubby’s father makes the BEST borscht. When we first started dating, his parents were shocked that I never ate at their house. I was not a fan of anyone else’s Russian cooking other than my mother’s, so I did not eat anyone else’s Russian cooking. I was the bad girlfriend.  But frankly, tasting food was the one issue I struggled with my whole life.  Culinary school changed that quickly 🙂 The first experience of borsch eating One typical Thursday evening, hubs and I were at his parents’ house watching some melodramatic Russian show while his father made borscht and as usual, offered it to me.  Houston we have a problem. I scrunched up my nose and politely declined.  Hubs looked at me and quietly said, “It’s rude to never eat at my house! You are insulting my family!” I was in quite a predicament.  Here I was, trying to be the perfect future daughter-in-law; and yet I could not bring myself to eat at their house. I had to make a decision.  And my decision was to be brave. So I asked for a small, teeny portion of borsch. In my fiance’s family, that means enough to feed me for a week. I sat there, traumatized, looking at this steaming bowl of purple liquid. I started my usual ritual: I peered over it and smelled it, then I stared at it a bit more, envisioning how it would feel and taste in my mouth; until myhubs finally broke down and said, “Just eat it! Here put some sour cream in it and EAT IT! It’s just borscht!” Love from the first spoon “Ohhh” I thought, “Sour cream sounds like a good idea, it will dilute the flavor I’m sure!” I took a nice big spoonful and placed it in my mouth. I did not want to taste it, I just wanted to chew, swallow, breathe and repeat until the entire bowl was clean. But then…an amazing thing happened…something I never thought could have happened…I accidentally forgot to hold my breath while chewing and I tasted it! And OH MY GOSH…it was AMAZING! I started eating it so fast that both my hubs and his dad stared at me with wide open eyes. His dad turned to me and said, “I have never seen you eat like that…when was the last time you ate?”  He then turned to my hubs and said, “Can’t you make sure the poor girl eats!!!”  To that, my only response was, “Can I have some more?!?” Lesson learned: Do not be afraid to try things that you are unfamiliar with. I think everyone should taste borscht Now I can promise you that if you like beets you will LOVE this soup.  It is filling, satisfying, and pretty darn healthy.  If you do not like beets, you fall into my category and I can tell you that you will like it as well 🙂 I luckily made this the week a few weeks ago when I got sick and it truly was the one thing that I could keep down. ***Fair warning.  This makes a LOT of soup.  I usually give half to my dad and then we eat the remainder.  It is also super freezer-friendly. *** Good meat is the basis of taste A good start to any soup is the meat.  In this case, we are using a good piece of chuck ON the bone.  The bones give the borscht a ton of flavor and I actually like to get some bones without any meat on it.  Hubs loves the marrow 🙂  Your butcher will have some for you if you just ask. You want to cut it up into slightly larger than bite-size pieces.  And place it into a heavy-bottomed large pot. Cover the meat with cold water and bring up to a boil.  Leave about 4 cups of room at the top. Veggies While your meat is coming up to a boil, get your veggies ready.  Peel your carrots, onions and beets.   By the way, I really like buying the smaller beets that still have their leaves attached.  I find they have a ton more flavor. Now at this point, you have 2 choices.  You can shred all the veggies (except the potatoes and cabbage) in a food processor or hand shredder. Or you can do what I do…and use the wet chop on the Vitamix .  Just throw your veggies in the vitamix … cover with water and pulse, pulse, pulse.  For me, this is the go-to method because it is a lot quicker and gives the soup a ton of texture. Set aside.  Cut up your potatoes slightly larger than bite size.  Otherwise, they will fall apart in the soup.  I also really like to use Yukon Gold potatoes.  I love how soft they get and they remind me of the potatoes we used to use back in the old country. How to make borscht clean Now, if we pay attention to our soup, you will notice all the scum has come on top.  DO NOT LET THIS BOIL.  Otherwise, the scum will just spread throughout the soup.  You want to carefully remove it with a slotted spoon .  Your other option is to to strain it like I do with my chicken soup .  Strain the soup and then start fresh with clean meat, bones, and water.  It does take a bit longer, but if you are anal like me and like a super clean soup…it may be a better option. Once you have a clean soup, (regardless of which method you use).  Here is the reason why you left some room at the top.  You are going to pour in your entire Vitamix of veggies WITH the water into the soup. Add in your tomato puree as well. Add in a nice helping of red pepper flakes.  Hubs and I like it with a kick 🙂  Add in salt, pepper, and the juice of half a lemon.  Allow to simmer for 15 minutes. In the meantime slice up your cabbage. First, you cut the head of cabbage in half.  And remove the core. Then you slice it thinly with a nice sharp knife.  Again feel free to do this in a food processor .  I do not however like the texture it gets if you do it in a Vitamix . Add it into your soup.  Also, add in 3 tablespoons of chopped dill and the garlic.  Allow to simmer for about 15 more minutes. Once the cabbage is nice and soft, taste the soup for flavor.  We like it sweet and a bit sour.  So feel free to add in more lemon juice, pepper, sugar, salt, whatever your heart desires. This soup actually tastes better the very next day. If you decide to serve it the next day, you can also remove any extra fat that has solidified on the top after being refrigerated. Serve with a nice dollop of sour cream, nice sourdough bread, and as my hubs prefer, with a sweet red onion on the side 🙂 Print 2 – 3 pounds of chuck plus 1 pound of bones 1 Small Head of Cabbage (Shredded) 2 Large Beets (Shredded) 5 Carrots (Shredded) 1 Large Onion (Shredded) 3/4 Cup Tomato Puree 1 Lemon (Juiced) 2 Tablespoons of Sugar 6 Cloves of Garlic (Minced) 3 Large Potatoes (or 6 Small Potatoes, Peeled and Cut into Chunks) Cook Mode Prevent your screen from going dark A good start to any soup is the meat. In this case we are using a good piece of chuck ON the bone. The bones give the borscht a ton of flavor and I actually like to get some bones without any meat on it. Hubs loves the marrow 🙂 Your butcher will have some for you if you just ask. You want to cut it up into slightly larger than bite size pieces. And place it into a heavy bottomed large pot. Cover the meat with cold water and brink up to a boil. Leave about 4 cups of room at the top. While your meat is coming up to a boil, get your veggies ready. Peel your carrots, onions and beets. Now at this point you have 2 choices. You can shred all the veggies (except the potatoes and cabbage) in a food processor or hand shredder. Or you can do what I do…and use the wet chop on the Vitamix. Just throw your veggies in the vitamix… cover with water and pulse, pulse, pulse. For me, this is the go to method because it is a lot quicker and gives the soup a ton of texture. Set aside. Cut up your potatoes slightly larger than bite size. Otherwise they will fall apart in the soup. I also really like to use Yukon Gold potatoes. I love how soft they get and they remind me of the potatoes we used to use back in the old country. Now, if we pay attention to our soup, you will notice all the scum has come on top. DO NOT LET THIS BOIL. Otherwise the scum will just spread throughout the soup. You want to carefully remove it with a slotted spoon . Your other option is to to strain it like I do with my chicken soup. Strain the soup and then start fresh with clean meat, bones and water. It does take a bit longer, but if you are anal like me and like a super clean soup…it may be a better option. Once you have a clean soup, (regardless of which method you use). Here is the reason why you left some room at the top. You are going to pour in your entire Vitamix of veggies WITH the water into the soup along with the potatoes. Add in your tomato puree as well. Add in a nice helping of red pepper flakes. Hubs and I like it with a kick 🙂 Add in salt, pepper, sugar and the juice of half a lemon. Allow to simmer for 15 minutes. In the meantime slice up your cabbage. First you cut the head of cabbage in half. And remove the core. Then you slice it thinly with a nice sharp knife. Again feel free to do this in a food processor. I do not however like the texture it gets if you do it in a Vitamix. Add it into your soup. Also, add in 3 tablespoons of chopped dill and the garlic. Allow to simmer for about 15 more minutes. Once the cabbage is nice and soft, taste the soup for flavor. We like it sweet and a bit sour. So feel free to add in more lemon juice, pepper, sugar, salt, whatever your heart desires. This soup actually tastes better the very next day. If you decide to serve it the next day, you can also remove any extra fat that has solidified on the top after being refrigerated. Serve with a nice dollop of sour cream, nice sourdough bread and as my hubs prefers, with a sweet red onion on the side 🙂
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It’s a dish that is so quintessential Russian that when I tell people I’m Russian, they say, “So did you eat a lot of Borscht when you were growing up?” and unfortunately my answer is, “No.” *\*FYI… technically I am not from Russia, I am from the republic of Moldova, a country next to Romania. And even more technically, my maternal grandparents were both born in Romania, so I guess that makes me half Romanian. But no one really has heard of Moldova and since they were once all part of the USSR, I just keep it simple and tell them that I am Russian.\** ## My borscht story Growing up I despised borsch! Its bright purple color scared me and its ingredients were never my cup of tea. I hated beets and cabbage as a child and considering those are the 2 main ingredients, this little foodie was steering clear of the pot of purple liquid. My husband is Ukrainian. If there is one part of the former USSR that can make borscht it’s the Ukrainians. Hubby’s father makes the BEST borscht. When we first started dating, his parents were shocked that I never ate at their house. I was not a fan of anyone else’s Russian cooking other than my mother’s, so I did not eat anyone else’s Russian cooking. I was the bad girlfriend. But frankly, tasting food was the one issue I struggled with my whole life. Culinary school changed that quickly 🙂 ## The first experience of borsch eating One typical Thursday evening, hubs and I were at his parents’ house watching some melodramatic Russian show while his father made borscht and as usual, offered it to me. Houston we have a problem. I scrunched up my nose and politely declined. Hubs looked at me and quietly said, “It’s rude to never eat at my house! You are insulting my family!” I was in quite a predicament. Here I was, trying to be the perfect future daughter-in-law; and yet I could not bring myself to eat at their house. I had to make a decision. And my decision was to be brave. So I asked for a small, teeny portion of borsch. In my fiance’s family, that means enough to feed me for a week. I sat there, traumatized, looking at this steaming [bowl](https://amzn.to/34uTiub) of purple liquid. I started my usual ritual: I peered over it and smelled it, then I stared at it a bit more, envisioning how it would feel and taste in my mouth; until myhubs finally broke down and said, “Just eat it! Here put some sour cream in it and EAT IT! It’s just borscht!” ![traditional ukrainian borscht recipe, beet soup with sour cream and fresh dill - girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-15.jpg)![traditional ukrainian borscht recipe, beet soup with sour cream and fresh dill - girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-15.jpg) ## Love from the first spoon “Ohhh” I thought, “Sour cream sounds like a good idea, it will dilute the flavor I’m sure!” I took a nice big spoonful and placed it in my mouth. I did not want to taste it, I just wanted to chew, swallow, breathe and repeat until the entire [bowl](https://amzn.to/34uTiub) was clean. But then…an amazing thing happened…something I never thought could have happened…I accidentally forgot to hold my breath while chewing and I tasted it! And OH MY GOSH…it was AMAZING! I started eating it so fast that both my hubs and his dad stared at me with wide open eyes. His dad turned to me and said, “I have never seen you eat like that…when was the last time you ate?” He then turned to my hubs and said, “Can’t you make sure the poor girl eats!!!” To that, my only response was, “Can I have some more?!?” Lesson learned: Do not be afraid to try things that you are unfamiliar with. ## I think everyone should taste borscht Now I can promise you that if you like beets you will LOVE this soup. It is filling, satisfying, and pretty darn healthy. If you do not like beets, you fall into my category and I can tell you that you will like it as well 🙂 I luckily made this the week a few weeks ago when I got sick and it truly was the one thing that I could keep down. \*\*\*Fair warning. This makes a LOT of soup. I usually give half to my dad and then we eat the remainder. It is also super freezer-friendly. \*\*\* ## Good meat is the basis of taste A good start to any soup is the meat. In this case, we are using a good piece of chuck ON the bone. The bones give the borscht a ton of flavor and I actually like to get some bones without any meat on it. Hubs loves the marrow 🙂 Your butcher will have some for you if you just ask. ![pork ribs for large soup pot of traditional borscht – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-18.jpg)![pork ribs for large soup pot of traditional borscht – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-18.jpg) You want to cut it up into slightly larger than bite-size pieces. And place it into a heavy-bottomed large pot. ![tender beef – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-1.jpg)![tender beef – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-1.jpg) Cover the meat with cold water and bring up to a boil. Leave about 4 cups of room at the top. ![beef broth – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-2.jpg)![beef broth – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-2.jpg) ## Veggies While your meat is coming up to a boil, get your veggies ready. Peel your carrots, onions and beets. By the way, I really like buying the smaller beets that still have their leaves attached. I find they have a ton more flavor. ![root vegetables, peel beets, fresh herbs – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-4.jpg)![root vegetables, peel beets, fresh herbs – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-4.jpg) Now at this point, you have 2 choices. You can shred all the veggies (except the potatoes and cabbage) in a [food processor](https://amzn.to/37lG7gW) or hand shredder. Or you can do what I do…and use the wet chop on the [Vitamix](https://amzn.to/3nlrFuO). Just throw your veggies in the [vitamix](https://amzn.to/3nlrFuO)… cover with water and pulse, pulse, pulse. For me, this is the go-to method because it is a lot quicker and gives the soup a ton of texture. [![food processor](https://girlandthekitchen.com/wp-content/uploads/2014/02/Turkey-Galuptsi-Vitamix.jpg)![food processor](https://girlandthekitchen.com/wp-content/uploads/2014/02/Turkey-Galuptsi-Vitamix.jpg)](https://girlandthekitchen.com/wp-content/uploads/2014/02/Turkey-Galuptsi-Vitamix.jpg) Set aside. Cut up your potatoes slightly larger than bite size. Otherwise, they will fall apart in the soup. I also really like to use Yukon Gold potatoes. I love how soft they get and they remind me of the potatoes we used to use back in the old country. ![yellow potatoes – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-6.jpg)![yellow potatoes – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-6.jpg) ## How to make borscht clean Now, if we pay attention to our soup, you will notice all the scum has come on top. DO NOT LET THIS BOIL. Otherwise, the scum will just spread throughout the soup. You want to carefully remove it with a [slotted spoon](https://amzn.to/3uUNpAR). Your other option is to to strain it like I do with my [chicken soup](https://girlandthekitchen.com/matzoball-chicken-soup/). Strain the soup and then start fresh with clean meat, bones, and water. It does take a bit longer, but if you are anal like me and like a super clean soup…it may be a better option. ![soup pot, broth simmer – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-3.jpg)![soup pot, broth simmer – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-3.jpg) Once you have a clean soup, (regardless of which method you use). Here is the reason why you left some room at the top. You are going to pour in your entire [Vitamix](https://amzn.to/3nlrFuO) of veggies WITH the water into the soup. ![review recipe – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-8.jpg)![review recipe – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-8.jpg) Add in your tomato puree as well. ![tomato paste – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-7.jpg)![tomato paste – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-7.jpg) Add in a nice helping of red pepper flakes. Hubs and I like it with a kick 🙂 Add in salt, pepper, and the juice of half a lemon. Allow to simmer for 15 minutes. ![minced garlic, spice, salt and pepper, bay leaf – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-12.jpg)![minced garlic, spice, salt and pepper, bay leaf – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-12.jpg) In the meantime slice up your cabbage. First, you cut the head of cabbage in half. And remove the core. ![add cabbage – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-9.jpg)![add cabbage – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-9.jpg) Then you slice it thinly with a nice sharp knife. Again feel free to do this in a [food processor](https://amzn.to/37lG7gW). I do not however like the texture it gets if you do it in a [Vitamix](https://amzn.to/3nlrFuO). ![traditional ukrainian borscht ingredients – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-11.jpg)![traditional ukrainian borscht ingredients – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-11.jpg) Add it into your soup. Also, add in 3 tablespoons of chopped dill and the garlic. Allow to simmer for about 15 more minutes. Once the cabbage is nice and soft, taste the soup for flavor. We like it sweet and a bit sour. So feel free to add in more lemon juice, pepper, sugar, salt, whatever your heart desires. This soup actually tastes better the very next day. If you decide to serve it the next day, you can also remove any extra fat that has solidified on the top after being refrigerated. Serve with a nice dollop of sour cream, nice sourdough bread, and as my hubs prefer, with a sweet red onion on the side 🙂 [Print](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/print/15984/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![Classic Russian Borscht Recipe – Красный Борщ](https://girlandthekitchen.com/wp-content/uploads/2014/11/Classic-Russian-Borsch-Recipe-E28093-D09AD180D0B0D181D0BDD18BD0B9-D091D0BED180D189-13-150x150.jpg) ![Classic Russian Borscht Recipe – Красный Борщ](https://girlandthekitchen.com/wp-content/uploads/2014/11/Classic-Russian-Borsch-Recipe-E28093-D09AD180D0B0D181D0BDD18BD0B9-D091D0BED180D189-13-150x150.jpg) ## Real Russian-Ukrainian Borscht: classic recipe *** *5 Stars* *4 Stars* *3 Stars* *2 Stars* *1 Star* 5 from 2 reviews [Print Recipe](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/print/15984/) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fgirlandthekitchen.com%2Fclassic-ukrainian-borscht-recipe%2F) ### Ingredients Scale 1x 2x 3x - 2–3 pounds of chuck plus 1 pound of bones - 1 Small Head of Cabbage (Shredded) - 2 Large Beets (Shredded) - 5 Carrots (Shredded) - 1 Large Onion (Shredded) - 3/4 Cup Tomato Puree - 1 Lemon (Juiced) - 2 Tablespoons of Sugar - 6 Cloves of Garlic (Minced) - 3 Large Potatoes (or 6 Small Potatoes, Peeled and Cut into Chunks) Cook Mode Prevent your screen from going dark *** ### Instructions 1. A good start to any soup is the meat. In this case we are using a good piece of chuck ON the bone. The bones give the borscht a ton of flavor and I actually like to get some bones without any meat on it. Hubs loves the marrow 🙂 Your butcher will have some for you if you just ask. 2. You want to cut it up into slightly larger than bite size pieces. And place it into a heavy bottomed large pot. 3. Cover the meat with cold water and brink up to a boil. Leave about 4 cups of room at the top. 4. While your meat is coming up to a boil, get your veggies ready. Peel your carrots, onions and beets. 5. Now at this point you have 2 choices. You can shred all the veggies (except the potatoes and cabbage) in a [food processor](https://amzn.to/37lG7gW) or hand shredder. 6. Or you can do what I do…and use the wet chop on the Vitamix. Just throw your veggies in the vitamix… cover with water and pulse, pulse, pulse. For me, this is the go to method because it is a lot quicker and gives the soup a ton of texture. 7. Set aside. Cut up your potatoes slightly larger than bite size. Otherwise they will fall apart in the soup. I also really like to use Yukon Gold potatoes. I love how soft they get and they remind me of the potatoes we used to use back in the old country. 8. Now, if we pay attention to our soup, you will notice all the scum has come on top. DO NOT LET THIS BOIL. Otherwise the scum will just spread throughout the soup. You want to carefully remove it with a [slotted spoon](https://amzn.to/3uUNpAR). Your other option is to to strain it like I do with my chicken soup. Strain the soup and then start fresh with clean meat, bones and water. It does take a bit longer, but if you are anal like me and like a super clean soup…it may be a better option. 9. Once you have a clean soup, (regardless of which method you use). Here is the reason why you left some room at the top. You are going to pour in your entire Vitamix of veggies WITH the water into the soup along with the potatoes. 10. Add in your tomato puree as well. 11. Add in a nice helping of red pepper flakes. Hubs and I like it with a kick 🙂 Add in salt, pepper, sugar and the juice of half a lemon. Allow to simmer for 15 minutes. 12. In the meantime slice up your cabbage. First you cut the head of cabbage in half. And remove the core. 13. Then you slice it thinly with a nice sharp knife. Again feel free to do this in a food processor. I do not however like the texture it gets if you do it in a Vitamix. 14. Add it into your soup. Also, add in 3 tablespoons of chopped dill and the garlic. Allow to simmer for about 15 more minutes. 15. Once the cabbage is nice and soft, taste the soup for flavor. We like it sweet and a bit sour. So feel free to add in more lemon juice, pepper, sugar, salt, whatever your heart desires. 16. This soup actually tastes better the very next day. If you decide to serve it the next day, you can also remove any extra fat that has solidified on the top after being refrigerated. 17. Serve with a nice dollop of sour cream, nice sourdough bread and as my hubs prefers, with a sweet red onion on the side 🙂 ### Did you make this recipe? Tag [@girlandthekitchen](https://www.instagram.com/girlandthekitchen) on Instagram and hashtag it [\#girlandthekitchen](https://www.instagram.com/explore/tags/girlandthekitchen) SaveSave ### Share this: - [Share on Pinterest (Opens in new window) Pinterest](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/?share=pinterest) - [Share on Facebook (Opens in new window) Facebook](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/?share=facebook) - [Share on X (Opens in new window) X](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/?share=twitter) - [Email a link to a friend (Opens in new window) Email](mailto:?subject=%5BShared%20Post%5D%20Classic%20Ukrainian%20Borscht%20Recipe%20%E2%80%93%20%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9%20%D0%91%D0%BE%D1%80%D1%89&body=https%3A%2F%2Fgirlandthekitchen.com%2Fclassic-ukrainian-borscht-recipe%2F&share=email) ### Like this: Like Loading... 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it. You have made me brave enough to try it, though! I pinned the recipe and will make it when I can. Thank you for sharing\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-193963) 2. ![](https://secure.gravatar.com/avatar/270ec908de4055fc8242aad2b97aa2807977589bc25f229df0b76112f7636b8c?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/270ec908de4055fc8242aad2b97aa2807977589bc25f229df0b76112f7636b8c?s=60&d=mm&r=g) **[Amanda](http://iambaker.net/)** says: [November 5, 2014 at 12:07 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-194377) This looks amazing\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-194377) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [November 5, 2014 at 11:26 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-194928) Amanda!!! WOW thank you so much!!! I absolutely adore your blog and photography!!! So coming from you this makes me light up!!! Major love being sent your way!! We have a \#FoodieFridays linky party going on tomorrow! I do hope you can join 🙂 XO [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-194928) 3. Pingback: [25 Days of Holiday Treats](https://girlandthekitchen.com/25-days-of-holiday-treats/) 4. ![](https://secure.gravatar.com/avatar/1910c2c0d0a2d27b2e5a9745fc3014dbd20d5871fe105d1bc918bc4e328a4bc7?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/1910c2c0d0a2d27b2e5a9745fc3014dbd20d5871fe105d1bc918bc4e328a4bc7?s=60&d=mm&r=g) **[Brenda](http://levintherapeutics.com/)** says: [February 6, 2018 at 6:01 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-230102) Hi! I’m trying to make this right now and I think a couple steps may be missing? 1\) when do you add the potatoes? 2) when do you add the sugar? Thanks! I think I may have used too much water 🙁 but fingers crossed for good flavor at least\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-230102) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [February 11, 2018 at 11:00 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-230284) Hi Brenda! Sorry your comment ended up in the junk 🙁 I do hope this still finds you well! You add the potatoes with the rest of the veggies and the sugar goes in with the lemon juice!!! Hope it turned out yummy!!\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-230284) 5. ![](https://secure.gravatar.com/avatar/510a65ece5d389e698ce951f2ac5d24ab86d4e66cd39626d9dff4d8c7715e793?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/510a65ece5d389e698ce951f2ac5d24ab86d4e66cd39626d9dff4d8c7715e793?s=60&d=mm&r=g) **Lisa** says: [April 7, 2018 at 3:58 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-231894) This was delicious! I actually spent 7 months in Moldova and could never get enough of the soups. Thanks for sharing, I will be making it often. [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-231894) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [April 8, 2018 at 12:47 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-231913) Ohhhh… i haven’t been back since I left in 89’. [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-231913) 6. ![](https://secure.gravatar.com/avatar/d76b032d2abe3a49c5bc366a3607840c697dbb0b9b83326215f02ac2ff02625a?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/d76b032d2abe3a49c5bc366a3607840c697dbb0b9b83326215f02ac2ff02625a?s=60&d=mm&r=g) **Casey** says: [April 16, 2018 at 12:35 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-232101) How long does this usually take to make? [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-232101) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [April 24, 2018 at 6:24 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-232424) It takes me a little over an hour 😉 [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-232424) 7. ![](https://secure.gravatar.com/avatar/9b9462a81eaf04b9d7cb89caa082bc8a10889b6e9753d573038354a298ec4b8b?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/9b9462a81eaf04b9d7cb89caa082bc8a10889b6e9753d573038354a298ec4b8b?s=60&d=mm&r=g) **Eng** says: [August 8, 2018 at 3:38 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-235978) Hi, Mila, Thank you and your father-in-law for this super delicious recipe! Like you, I couldn’t stop having more helpings! It’s the best Bortch soup I’ve ever made! Thank you\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-235978) 1. ![](https://secure.gravatar.com/avatar/9b9462a81eaf04b9d7cb89caa082bc8a10889b6e9753d573038354a298ec4b8b?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/9b9462a81eaf04b9d7cb89caa082bc8a10889b6e9753d573038354a298ec4b8b?s=60&d=mm&r=g) **Eng** says: [August 8, 2018 at 1:29 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-236001) Your soup + my Borodinsky = Perfect\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-236001) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [August 9, 2018 at 5:39 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-236057) Mmmmmm i love Borodinsky!!\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-236057) 2. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [August 9, 2018 at 5:38 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-236056) Omg Eng! Thank you!!! I’m so glad you enjoyed it\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-236056) 8. ![](https://secure.gravatar.com/avatar/2a1881ea8c4981640187d8b9d99d3ee7208b962dcdc5e1b20121199260c902d1?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/2a1881ea8c4981640187d8b9d99d3ee7208b962dcdc5e1b20121199260c902d1?s=60&d=mm&r=g) **Diane Glasgow** says: [October 13, 2018 at 8:48 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-240149) How many people does this recipe serve? [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-240149) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [October 28, 2018 at 9:30 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-240943) Diane, please excuse the delay your comment got stuck in my spam folder and I am just now getting to it. It truly depends on the size of your bowl. However I would say 6-8 ppl is safe to assume. [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-240943) 1. ![](https://secure.gravatar.com/avatar/ddde326d5c3c011cde9d5667ae32128feebc40a607d7ab1483fcea45708b4863?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/ddde326d5c3c011cde9d5667ae32128feebc40a607d7ab1483fcea45708b4863?s=60&d=mm&r=g) **Doris** says: [November 30, 2018 at 7:17 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-242207) After you strain it to remove the scum, do you add the bones and meat back? Are you taking the meat of the bones and serve it in the soup? This part was not clear to me. Thanks [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-242207) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [December 18, 2018 at 1:52 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-242471) Sorry!!!! Just seeing this! Yes you ass it back in [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-242471) 9. ![](https://secure.gravatar.com/avatar/2fed47a6bf463c6b7aa2b7aca47b5b39fe0fdd31a05d2af8ec6b78e8d2f1c476?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/2fed47a6bf463c6b7aa2b7aca47b5b39fe0fdd31a05d2af8ec6b78e8d2f1c476?s=60&d=mm&r=g) **Natalie** says: [January 27, 2019 at 3:07 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-242858) This sounds like the closest thing to what I remember eating, minus the meat. How would I adjust this to make it vegetarian? Have you ever tried to make it in the instant pot? [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-242858) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [February 2, 2019 at 3:09 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-242904) Yes and yes. Just take the meat out and add in some more veggies\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-242904) 10. Pingback: [TOP 10 "THE AMERICANS" MOTHER'S DAY RECIPES - Chef's Mandala](https://chefsmandala.com/tv-shows-top-10-americans-mothers-day-recipes/) 11. ![](https://secure.gravatar.com/avatar/7b018cfc894d85345390296d97a905d485f322a462830197e841274021626cb2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/7b018cfc894d85345390296d97a905d485f322a462830197e841274021626cb2?s=60&d=mm&r=g) **Walter** says: [May 14, 2019 at 3:45 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-244260) I’d be tempted to brown the meat before boiling, is there a reason why this is not done? [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-244260) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [May 14, 2019 at 8:58 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-244265) It changes the flavor. I have literally never seen this done in classic borscht. [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-244265) 12. ![](https://secure.gravatar.com/avatar/429f58a0e3bc4266971169458e7e152b65f89ae88e2a6f8ee730a2e05f31bec0?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/429f58a0e3bc4266971169458e7e152b65f89ae88e2a6f8ee730a2e05f31bec0?s=60&d=mm&r=g) **Jasmine** says: [March 31, 2020 at 3:01 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-248568) How long do you boil meat/bones before adding veggies? Is there a measurement for how much water you normally add? [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-248568) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [April 1, 2020 at 3:38 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-248579) If you look at the photo it shows about how much water. I would say 2 quarts of water. Once your broth is clear and there is no more “scum” coming up you can add your veggies. [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-248579) 13. ![](https://secure.gravatar.com/avatar/e91dc0728fe01fb276bd9bfeee9605a6feb5f99f8dc819bbe43b2dbe4bac056b?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/e91dc0728fe01fb276bd9bfeee9605a6feb5f99f8dc819bbe43b2dbe4bac056b?s=60&d=mm&r=g) **Ryan** says: [September 15, 2020 at 1:55 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-249626) Do you take the meat and bones out when it is done or do you eat the meat? Like when you serve it would there be meat in your bowl or what? [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-249626) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [September 17, 2020 at 10:50 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-249638) Oh you definitely eat it!! And most importantly… if you are brave…you can suck the marrow out of the bones\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-249638) 2. ![](https://secure.gravatar.com/avatar/15c0903ee67ad424d972cc2525bc1030ce1f16265e2654562193d00b312ac3ce?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/15c0903ee67ad424d972cc2525bc1030ce1f16265e2654562193d00b312ac3ce?s=60&d=mm&r=g) **Bryan** says: [March 5, 2021 at 12:21 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250318) This reminds me of my grandmother’s soup so it’s definitely on my menu plans… [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250318) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [March 13, 2021 at 3:01 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250332) Awwww that is the best comment! Thank you\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250332) 14. ![](https://secure.gravatar.com/avatar/ec5f44dfa96034470b8062733cc33b713beac37fa169e09cb63c90d438015a10?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/ec5f44dfa96034470b8062733cc33b713beac37fa169e09cb63c90d438015a10?s=60&d=mm&r=g) **Sharon Jones** says: [November 19, 2020 at 10:28 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-249913) Moldova\! My family lived there for 4 years\! And yes no one knows where it is\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-249913) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [November 30, 2020 at 2:38 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-249999) Ha! What a small world\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-249999) 15. ![](https://secure.gravatar.com/avatar/783bf4a06bc95eff5b3b0551b33b70b3cbb2f72a8435bd53999d2268411fd921?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/783bf4a06bc95eff5b3b0551b33b70b3cbb2f72a8435bd53999d2268411fd921?s=60&d=mm&r=g) **Diana** says: [December 1, 2020 at 3:18 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250076) Hi there, I am curious to know about the beef. so does that stay in the soup in chunks? Or have I read it wrong? [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250076) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [December 9, 2020 at 11:30 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250132) Yes you eat it with the soup. [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250132) 16. ![](https://secure.gravatar.com/avatar/0e2b19fdfed377a40e00fe51931e12643ec07f1a943d34cd6db9639b922dd958?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/0e2b19fdfed377a40e00fe51931e12643ec07f1a943d34cd6db9639b922dd958?s=60&d=mm&r=g) **Denise Tingen** says: [January 8, 2021 at 10:24 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250200) Love it. I tried other recipes on the web, this one is the best. [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250200) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [February 28, 2021 at 4:20 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250297) Awwww thank you so so much\! [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250297) 17. ![](https://secure.gravatar.com/avatar/40fed92beaffd6806005353843338ab8b7ed21df1aff8f77f7bf6d39b3ae84f8?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/40fed92beaffd6806005353843338ab8b7ed21df1aff8f77f7bf6d39b3ae84f8?s=60&d=mm&r=g) **Gorf Squank** says: [March 19, 2021 at 3:38 pm](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250342) How long do you cook the beef? It looks like 15 minutes is mentioned twice. Does half an hour actually cook the beef tender??? [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250342) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [April 1, 2021 at 1:00 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250361) Hi there… you cook until it is tender… the 15 minutes are indications for when to add the vegetables. [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250361) 18. ![](https://secure.gravatar.com/avatar/0bb4a9ad1faa4bfb8acbc2d55e339b8137d5ef29aa9012fa4b683cf7e328dd52?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/0bb4a9ad1faa4bfb8acbc2d55e339b8137d5ef29aa9012fa4b683cf7e328dd52?s=60&d=mm&r=g) **Ana** says: [June 17, 2021 at 1:38 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250474) Embarrassed to ask, but can you use canned beets? [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250474) 1. ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) ![](https://secure.gravatar.com/avatar/56a3ddf2ef66797419526b1dde1c40d56234e4240b4614c94b20ec02e55ae3b2?s=60&d=mm&r=g) **Mila** says: [June 25, 2021 at 11:06 am](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250485) I wouldn’t…only because I feel it is going to dilute the flavor. [Reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#comment-250485) ### Leave a Reply[Cancel reply](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/#respond) ![](https://girlandthekitchen.com/wp-content/uploads/2023/08/330804954_910910019923770_6572360018290322235_n-1-465x465.jpg) ![](https://girlandthekitchen.com/wp-content/uploads/2023/08/330804954_910910019923770_6572360018290322235_n-1-465x465.jpg) ## **Hi, I'm Mila\!** Having worked in many incredible restaurant kitchens as a chef, I know what it takes to make wholesome and delicious food with simple ingredients and bright flavors! I believe that anyone can make great tasting food by knowing a few of the tips of the trade. I’m so excited to teach you how to prepare incredibly tasty and wholesome meals made with simple ingredients that are loaded with flavor in no time at all\! ## About - [Girl and the Kitchen](https://girlandthekitchen.com/about/) - [FAQs](https://girlandthekitchen.com/faq/) - [Blog](https://girlandthekitchen.com/blog/) ## Recipes - [All Recipes](https://girlandthekitchen.com/recipe-index/) - [Master Class](https://girlandthekitchen.com/the-4-step-cooking-method/) ## Help - [Contact Us](https://girlandthekitchen.com/contact/) ## Services - [Catering](https://girlandthekitchen.com/catering/) - [Personal & Private Chef Services](https://girlandthekitchen.com/personal-cheffing/) ![](https://girlandthekitchen.com/wp-content/uploads/2023/08/Girl-And-The-Kitchen.png) ![](https://girlandthekitchen.com/wp-content/uploads/2023/08/Girl-And-The-Kitchen.png) - [Facebook](https://www.facebook.com/girlandthekitchenpage/) - [Instagram](https://www.instagram.com/girlandthekitchen/) - [TikTok](https://www.tiktok.com/@girlandthekitchen) - [Pinterest](https://www.pinterest.com/mila_furman/) - [Mail](mailto:mila@girlandthekitchen.com) © 2026 Girl and the Kitchen \| Developed by [Honeycomb Media](https://www.honeycombmedia.com/) \| [Sweet Bee Design](https://www.sweetbeedesign.com/) - [Master Class](https://girlandthekitchen.com/the-4-step-cooking-method/) - [Personal & Private Chef Services](https://girlandthekitchen.com/personal-cheffing/) - [Catering](https://girlandthekitchen.com/catering/) - [About](https://girlandthekitchen.com/about/) Expand child menu - [Press & Social](https://girlandthekitchen.com/media/) - [Contact](https://girlandthekitchen.com/contact/) - [Blog](https://girlandthekitchen.com/blog/) - [All Recipes](https://girlandthekitchen.com/recipe-index/) %d
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![ukrainian food, borscht recipe authentic, soup cuisine - girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-15-310x465.jpg) **Borsch…** Borscht and its recipe is to Russian and Ukrainian culture as hamburgers and fries are to American culture. It’s a dish that is so quintessential Russian that when I tell people I’m Russian, they say, “So did you eat a lot of Borscht when you were growing up?” and unfortunately my answer is, “No.” *\*FYI… technically I am not from Russia, I am from the republic of Moldova, a country next to Romania. And even more technically, my maternal grandparents were both born in Romania, so I guess that makes me half Romanian. But no one really has heard of Moldova and since they were once all part of the USSR, I just keep it simple and tell them that I am Russian.\** ## My borscht story Growing up I despised borsch! Its bright purple color scared me and its ingredients were never my cup of tea. I hated beets and cabbage as a child and considering those are the 2 main ingredients, this little foodie was steering clear of the pot of purple liquid. My husband is Ukrainian. If there is one part of the former USSR that can make borscht it’s the Ukrainians. Hubby’s father makes the BEST borscht. When we first started dating, his parents were shocked that I never ate at their house. I was not a fan of anyone else’s Russian cooking other than my mother’s, so I did not eat anyone else’s Russian cooking. I was the bad girlfriend. But frankly, tasting food was the one issue I struggled with my whole life. Culinary school changed that quickly 🙂 ## The first experience of borsch eating One typical Thursday evening, hubs and I were at his parents’ house watching some melodramatic Russian show while his father made borscht and as usual, offered it to me. Houston we have a problem. I scrunched up my nose and politely declined. Hubs looked at me and quietly said, “It’s rude to never eat at my house! You are insulting my family!” I was in quite a predicament. Here I was, trying to be the perfect future daughter-in-law; and yet I could not bring myself to eat at their house. I had to make a decision. And my decision was to be brave. So I asked for a small, teeny portion of borsch. In my fiance’s family, that means enough to feed me for a week. I sat there, traumatized, looking at this steaming [bowl](https://amzn.to/34uTiub) of purple liquid. I started my usual ritual: I peered over it and smelled it, then I stared at it a bit more, envisioning how it would feel and taste in my mouth; until myhubs finally broke down and said, “Just eat it! Here put some sour cream in it and EAT IT! It’s just borscht!” ![traditional ukrainian borscht recipe, beet soup with sour cream and fresh dill - girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-15.jpg) ## Love from the first spoon “Ohhh” I thought, “Sour cream sounds like a good idea, it will dilute the flavor I’m sure!” I took a nice big spoonful and placed it in my mouth. I did not want to taste it, I just wanted to chew, swallow, breathe and repeat until the entire [bowl](https://amzn.to/34uTiub) was clean. But then…an amazing thing happened…something I never thought could have happened…I accidentally forgot to hold my breath while chewing and I tasted it! And OH MY GOSH…it was AMAZING! I started eating it so fast that both my hubs and his dad stared at me with wide open eyes. His dad turned to me and said, “I have never seen you eat like that…when was the last time you ate?” He then turned to my hubs and said, “Can’t you make sure the poor girl eats!!!” To that, my only response was, “Can I have some more?!?” Lesson learned: Do not be afraid to try things that you are unfamiliar with. ## I think everyone should taste borscht Now I can promise you that if you like beets you will LOVE this soup. It is filling, satisfying, and pretty darn healthy. If you do not like beets, you fall into my category and I can tell you that you will like it as well 🙂 I luckily made this the week a few weeks ago when I got sick and it truly was the one thing that I could keep down. \*\*\*Fair warning. This makes a LOT of soup. I usually give half to my dad and then we eat the remainder. It is also super freezer-friendly. \*\*\* ## Good meat is the basis of taste A good start to any soup is the meat. In this case, we are using a good piece of chuck ON the bone. The bones give the borscht a ton of flavor and I actually like to get some bones without any meat on it. Hubs loves the marrow 🙂 Your butcher will have some for you if you just ask. ![pork ribs for large soup pot of traditional borscht – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-18.jpg) You want to cut it up into slightly larger than bite-size pieces. And place it into a heavy-bottomed large pot. ![tender beef – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-1.jpg) Cover the meat with cold water and bring up to a boil. Leave about 4 cups of room at the top. ![beef broth – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-2.jpg) ## Veggies While your meat is coming up to a boil, get your veggies ready. Peel your carrots, onions and beets. By the way, I really like buying the smaller beets that still have their leaves attached. I find they have a ton more flavor. ![root vegetables, peel beets, fresh herbs – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-4.jpg) Now at this point, you have 2 choices. You can shred all the veggies (except the potatoes and cabbage) in a [food processor](https://amzn.to/37lG7gW) or hand shredder. Or you can do what I do…and use the wet chop on the [Vitamix](https://amzn.to/3nlrFuO). Just throw your veggies in the [vitamix](https://amzn.to/3nlrFuO)… cover with water and pulse, pulse, pulse. For me, this is the go-to method because it is a lot quicker and gives the soup a ton of texture. [![food processor](https://girlandthekitchen.com/wp-content/uploads/2014/02/Turkey-Galuptsi-Vitamix.jpg)](https://girlandthekitchen.com/wp-content/uploads/2014/02/Turkey-Galuptsi-Vitamix.jpg) Set aside. Cut up your potatoes slightly larger than bite size. Otherwise, they will fall apart in the soup. I also really like to use Yukon Gold potatoes. I love how soft they get and they remind me of the potatoes we used to use back in the old country. ![yellow potatoes – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-6.jpg) ## How to make borscht clean Now, if we pay attention to our soup, you will notice all the scum has come on top. DO NOT LET THIS BOIL. Otherwise, the scum will just spread throughout the soup. You want to carefully remove it with a [slotted spoon](https://amzn.to/3uUNpAR). Your other option is to to strain it like I do with my [chicken soup](https://girlandthekitchen.com/matzoball-chicken-soup/). Strain the soup and then start fresh with clean meat, bones, and water. It does take a bit longer, but if you are anal like me and like a super clean soup…it may be a better option. ![soup pot, broth simmer – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-3.jpg) Once you have a clean soup, (regardless of which method you use). Here is the reason why you left some room at the top. You are going to pour in your entire [Vitamix](https://amzn.to/3nlrFuO) of veggies WITH the water into the soup. ![review recipe – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-8.jpg) Add in your tomato puree as well. ![tomato paste – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-7.jpg) Add in a nice helping of red pepper flakes. Hubs and I like it with a kick 🙂 Add in salt, pepper, and the juice of half a lemon. Allow to simmer for 15 minutes. ![minced garlic, spice, salt and pepper, bay leaf – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-12.jpg) In the meantime slice up your cabbage. First, you cut the head of cabbage in half. And remove the core. ![add cabbage – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-9.jpg) Then you slice it thinly with a nice sharp knife. Again feel free to do this in a [food processor](https://amzn.to/37lG7gW). I do not however like the texture it gets if you do it in a [Vitamix](https://amzn.to/3nlrFuO). ![traditional ukrainian borscht ingredients – girl and the kitchen](https://girlandthekitchen.com/wp-content/uploads/2014/10/Classic-Russian-Borsch-Recipe-%E2%80%93-%D0%9A%D1%80%D0%B0%D1%81%D0%BD%D1%8B%D0%B9-%D0%91%D0%BE%D1%80%D1%89-11.jpg) Add it into your soup. Also, add in 3 tablespoons of chopped dill and the garlic. Allow to simmer for about 15 more minutes. Once the cabbage is nice and soft, taste the soup for flavor. We like it sweet and a bit sour. So feel free to add in more lemon juice, pepper, sugar, salt, whatever your heart desires. This soup actually tastes better the very next day. If you decide to serve it the next day, you can also remove any extra fat that has solidified on the top after being refrigerated. Serve with a nice dollop of sour cream, nice sourdough bread, and as my hubs prefer, with a sweet red onion on the side 🙂 [Print](https://girlandthekitchen.com/classic-ukrainian-borscht-recipe/print/15984/) - 2–3 pounds of chuck plus 1 pound of bones - 1 Small Head of Cabbage (Shredded) - 2 Large Beets (Shredded) - 5 Carrots (Shredded) - 1 Large Onion (Shredded) - 3/4 Cup Tomato Puree - 1 Lemon (Juiced) - 2 Tablespoons of Sugar - 6 Cloves of Garlic (Minced) - 3 Large Potatoes (or 6 Small Potatoes, Peeled and Cut into Chunks) Cook Mode Prevent your screen from going dark *** 1. A good start to any soup is the meat. In this case we are using a good piece of chuck ON the bone. The bones give the borscht a ton of flavor and I actually like to get some bones without any meat on it. Hubs loves the marrow 🙂 Your butcher will have some for you if you just ask. 2. You want to cut it up into slightly larger than bite size pieces. And place it into a heavy bottomed large pot. 3. Cover the meat with cold water and brink up to a boil. Leave about 4 cups of room at the top. 4. While your meat is coming up to a boil, get your veggies ready. Peel your carrots, onions and beets. 5. Now at this point you have 2 choices. You can shred all the veggies (except the potatoes and cabbage) in a [food processor](https://amzn.to/37lG7gW) or hand shredder. 6. Or you can do what I do…and use the wet chop on the Vitamix. Just throw your veggies in the vitamix… cover with water and pulse, pulse, pulse. For me, this is the go to method because it is a lot quicker and gives the soup a ton of texture. 7. Set aside. Cut up your potatoes slightly larger than bite size. Otherwise they will fall apart in the soup. I also really like to use Yukon Gold potatoes. I love how soft they get and they remind me of the potatoes we used to use back in the old country. 8. Now, if we pay attention to our soup, you will notice all the scum has come on top. DO NOT LET THIS BOIL. Otherwise the scum will just spread throughout the soup. You want to carefully remove it with a [slotted spoon](https://amzn.to/3uUNpAR). Your other option is to to strain it like I do with my chicken soup. Strain the soup and then start fresh with clean meat, bones and water. It does take a bit longer, but if you are anal like me and like a super clean soup…it may be a better option. 9. Once you have a clean soup, (regardless of which method you use). Here is the reason why you left some room at the top. You are going to pour in your entire Vitamix of veggies WITH the water into the soup along with the potatoes. 10. Add in your tomato puree as well. 11. Add in a nice helping of red pepper flakes. Hubs and I like it with a kick 🙂 Add in salt, pepper, sugar and the juice of half a lemon. Allow to simmer for 15 minutes. 12. In the meantime slice up your cabbage. First you cut the head of cabbage in half. And remove the core. 13. Then you slice it thinly with a nice sharp knife. Again feel free to do this in a food processor. I do not however like the texture it gets if you do it in a Vitamix. 14. Add it into your soup. Also, add in 3 tablespoons of chopped dill and the garlic. Allow to simmer for about 15 more minutes. 15. Once the cabbage is nice and soft, taste the soup for flavor. We like it sweet and a bit sour. So feel free to add in more lemon juice, pepper, sugar, salt, whatever your heart desires. 16. This soup actually tastes better the very next day. If you decide to serve it the next day, you can also remove any extra fat that has solidified on the top after being refrigerated. 17. Serve with a nice dollop of sour cream, nice sourdough bread and as my hubs prefers, with a sweet red onion on the side 🙂
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