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1. Shard Calculation

Query:

Response:

Calculated Shard: 16 (from laksa144)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa016.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://littlesunnykitchen.com/borscht-soup-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://littlesunnykitchen.com/borscht-soup-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/","crawl_time":1775750111,"first_indexed_time":1754558055,"http_code":200,"src_unparsed":"com,littlesunnykitchen!\/borscht-soup-recipe\/ s443","src_root_hash":"6735260428703220616","history_drop_reason":null,"meta_title":"Classic Borscht Recipe (Beet Soup)","meta_descriptions":["This Borscht Recipe is a simple, delicious, and flavorful beet soup recipe that comes straight from my Babushka's kitchen"],"attrs_boilerpipe_text":"This\ntraditional borscht\nis a hearty and comforting soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. It’s perfect for any time of the year, served hot with a dollop of sour cream.\nBorscht the way my babushka made it\nGrowing up, borscht was always on the table. This is my Babushka Lydia’s recipe, the exact one she used to make for us all the time. Now I make it too, and every time I peel and grate the beets (yes, with gloves!), it brings back memories of her kitchen.\nMy favorite part is adding a big spoonful of smetana to my bowl and gently mixing it in. The soup is sweet and sour, and the smetana makes it creamy and cool in the most comforting way.\nAnd if you’ve never had borscht with a slice of toasted\nrye bread\n,\nhere’s how we do it:\ntake a raw clove of garlic, slice it in half, dip it in salt, and rub it all over the warm bread. A bite of that garlicky toast with a spoonful of borscht? There’s nothing better.\nBorscht Ingredient Notes\nComplete list of ingredients and amounts can be found in the recipe card below.\nBeets:\nFresh beets (never canned!) are the key to a vibrantly red and delicious borscht. Carefully, so that you don’t stain every surface in your kitchen, wash, peel, and grate the beets. I like to wear gloves, and grate the beets into a large bowl to avoid any staining.\nMore Veggies:\nOnion, carrot, and cabbage pair perfectly with the beets and are traditional in my version of this classic Russian soup.\nPotatoes:\nDiced potatoes add a hearty, creamy bite to the soup. I like to use regular white potatoes for this recipe. Russet potatoes can be a bit too starchy.\nTomato Paste:\nA little bit goes a long way to adding depth of flavor. If you’re using canned tomato paste, save the rest of the can by freezing it in 1-tablespoon servings, wrapped in plastic wrap.\nChicken Stock:\nFor the best soups, use homemade chicken stock, or a good quality store-bought chicken stock or\nbone broth\n. If you’d like this recipe to be vegetarian, use\nvegetable stock\ninstead.\nHerbs:\nDried bay leaves and fresh dill add bright, earthy flavor to the soup.\nGarlic and White Vinegar:\nBorsch is different than many other soups, in that instead of being sauteed at the beginning, the garlic is added at the very end of cooking, along with a bit of vinegar to brighten the flavors. If you don’t have white vinegar, apple cider vinegar can also be used.\nSour Cream:\nIn Eastern Europe, this is called “smetana”, and it’s a must-have finishing touch here! Add a dollop to each bowl as you’re serving it. Instead of sour cream, plain Greek yogurt can also be used.\nTip!\nChop and prep all of your veggies ahead of time!\nThe beets and carrots can be shredded using a box grater or with your food processor. Slice the cabbage into similar sized pieces, and dice the onion and potatoes.\nRecipe Tips\nAfter the veggies have cooked down, you may need to add a bit more stock to the pot to get the right consistency.\nThe sweetness of the soup may vary depending on the beets used. Adjust the sugar and vinegar to taste.\nAdjust the seasonings to your preference. You may need more or less salt, depending on how salty your chicken stock is, or if you add any extra liquid to the soup at the end.\nMy mom likes to add a diced bell pepper along with the onion for extra depth of flavor. Her best friend Alyona, who is Ukrainian, always stirs in a can of cannellini beans at the end for protein and heartiness. Feel free to add your own special touches to this recipe!\nGarnish each bowl of soup with a dollop of smetana (sour cream) and chopped fresh herbs such as dill or parsley.\nMore Soup Recipes to Try\nAll Soups →\nDid you make this?\nBe sure to\nleave a review below\nand tag me on\nFacebook\n,\nInstagram\n, or\nPinterest\n!\nA hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance.\n6\nServings\nA hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance.\nLarge soup pot\nCutting board and knife\nBox grater\nLadle\n▢\n2\ntablespoons\n(\n30\nml\n)\nolive oil\nor avocado oil\n▢\n1\nmedium\n(\n100\ng\n)\nyellow onion\nchopped\n▢\n2\nmedium\n(\n150\ng\n)\ncarrots\npeeled and grated\n▢\n3\nmedium\n(\n380\ng\n)\nbeets\npeeled and grated\n▢\n2\ntablespoons\n(\n30\ng\n)\ntomato paste\n▢\n10\ncups\n(\n2.4\nliters\n)\nchicken stock\n▢\n3\nmedium\n(\n450\ng\n)\npotatoes\npeeled and diced\n▢\n2\ncups\n(\n150\ng\n)\nshredded green cabbage\n▢\n2\nbay leaves\n▢\n1\nteaspoon\ngranulated sugar\n▢\n1\nteaspoon\nsalt\nor to taste\n▢\n&frac12;\nteaspoon\nground black pepper\nor to taste\n▢\n2\nmedium cloves\ngarlic\nminced\n▢\n1\ntablespoon\nwhite vinegar\n▢\n2\ntablespoons\nchopped fresh dill\nplus more for serving\n▢\nSmetana\nsour cream, for serving\nHeat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.\nStir in the grated carrots and beets. Cook for 5 to 7 minutes, stirring occasionally.\nAdd tomato paste, and cook for 1 minute. Then pour in the chicken stock.\nAdd the diced potatoes, cabbage, bay leaves, sugar, salt, and black pepper. Stir to combine.\nBring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until all vegetables are tender.\nIn the final minute of cooking, stir in the minced garlic and vinegar. Remove from heat and stir in the chopped fresh dill.\nLadle into bowls and serve hot, topped with a spoonful of smetana sour cream and additional fresh dill and ground black pepper.\nUse gloves when working with beets, as they will stain your skin. \nAdjust the amount of liquid in the soup to get the proper consistency. \nYou can also adjust the seasonings, adding additional salt, sugar, and\/or vinegar to taste. The sweetness of the soup will depend on how sweet your beets are. \nStore leftovers in an airtight container in the fridge for up to 4 days. The soup tastes even better the next day!\nServing:\n1\nbowl without sour cream\n,\nCalories:\n335\nkcal\n,\nCarbohydrates:\n48\ng\n,\nProtein:\n15\ng\n,\nFat:\n10\ng\n,\nSaturated Fat:\n2\ng\n,\nPolyunsaturated Fat:\n1\ng\n,\nMonounsaturated Fat:\n6\ng\n,\nCholesterol:\n12\nmg\n,\nSodium:\n1094\nmg\n,\nPotassium:\n1338\nmg\n,\nFiber:\n6\ng\n,\nSugar:\n17\ng\n,\nVitamin A:\n3557\nIU\n,\nVitamin C:\n39\nmg\n,\nCalcium:\n64\nmg\n,\nIron:\n3\nmg\nThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.\n© Little Sunny Kitchen\nMore About Borscht and Variations\nYou might be wondering about this borscht recipe, if it’s authentic, or if it will be the same as you remember eating as a child.\nThe simple answer is that there are many ways to make this beet-based soup that is popular all across Eastern Europe! My recipe comes from my Russian grandmother, so this version is most similar to what you might find in Russia or Ukraine.  I also have a\nPolish Borscht recipe\nthat you can try!\nThere are many regional and family variations of borscht, but the common thread is always the beets. Some versions are vegetarian, as this one can be, using veggie stock.\nFor a rich, meaty borscht, many people begin by making their own stock from scratch by simmering chicken, beef, or pork with water, bay leaves, and whole black peppercorns until the meat is tender. The meat is then shredded and added back into the soup. You’ll even find variations of borscht finished with beans or smoked sausage.\nReader Interactions","attrs_markdown":"- [Skip to primary navigation](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#genesis-sidebar-primary)\n\n[Free Dinner Ebook! *Get your copy\\!*](https:\/\/app.monstercampaigns.com\/c\/ipvt706tmtj33hwhyj9a\/)\n\n- [About](https:\/\/littlesunnykitchen.com\/about\/)\n- [Videos](https:\/\/www.youtube.com\/c\/LittleSunnyKitchen)\n- [Learn to Cook](https:\/\/littlesunnykitchen.com\/category\/basics\/)\n- [Visit my other site: Fun Cookie Recipes](https:\/\/funcookierecipes.com\/)\n\nMain Menu\n\n[Little Sunny Kitchen](https:\/\/littlesunnykitchen.com\/)\n\nDelicious Recipes for Real Life\n\n- [All Recipes](https:\/\/littlesunnykitchen.com\/recipes\/)\n- [Course](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/)\n  - 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Please read my [disclosure policy](https:\/\/littlesunnykitchen.com\/privacy\/).\n\n![Two bowls of red borscht soup on a wooden table. Text overlay says \"beet borscht soup\"](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![Two bowls of red borscht soup on a wooden table. Text overlay says \"beet borscht soup\"](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-Pin-1-683x1024.jpg)\n\nThis **traditional borscht** is a hearty and comforting soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. It’s perfect for any time of the year, served hot with a dollop of sour cream.\n\n![two ceramic bowls of deep red borscht soup on a wooden table with slices of dark bread. Each bowl is topped with sour cream and dill.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-1.jpg)\n\n- Pin This Recipe For Later\\!\n\n![Diana, author of Little Sunny Kitchen.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%201000'%3E%3C\/svg%3E)\n\n![Diana, author of Little Sunny Kitchen.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2021\/06\/home-lsk.jpeg)\n## **Borscht the way my babushka made it**\nGrowing up, borscht was always on the table. This is my Babushka Lydia’s recipe, the exact one she used to make for us all the time. Now I make it too, and every time I peel and grate the beets (yes, with gloves!), it brings back memories of her kitchen.\n\nMy favorite part is adding a big spoonful of smetana to my bowl and gently mixing it in. The soup is sweet and sour, and the smetana makes it creamy and cool in the most comforting way.\n\n![A bowl of borscht soup with a dollop of smetana and dill, with rye bread and cheburek pies in the background](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201024'%3E%3C\/svg%3E)\n\n![A bowl of borscht soup with a dollop of smetana and dill, with rye bread and cheburek pies in the background](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-in-Dacha-1-1024x1024.jpg)\n\nAnd if you’ve never had borscht with a slice of toasted [rye bread](https:\/\/littlesunnykitchen.com\/bread-machine-rye-bread-recipe\/), **here’s how we do it:** take a raw clove of garlic, slice it in half, dip it in salt, and rub it all over the warm bread. A bite of that garlicky toast with a spoonful of borscht? There’s nothing better.\n## Borscht Ingredient Notes\n![The ingredients for borscht soup with beets, cabbage, and carrots. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20900'%3E%3C\/svg%3E)\n\n![The ingredients for borscht soup with beets, cabbage, and carrots. ](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-Ingredients.jpg)\n\n*Complete list of ingredients and amounts can be found in the recipe card below.*\n\n- **Beets:** Fresh beets (never canned!) are the key to a vibrantly red and delicious borscht. Carefully, so that you don’t stain every surface in your kitchen, wash, peel, and grate the beets. I like to wear gloves, and grate the beets into a large bowl to avoid any staining.\n- **More Veggies:** Onion, carrot, and cabbage pair perfectly with the beets and are traditional in my version of this classic Russian soup.\n- **Potatoes:** Diced potatoes add a hearty, creamy bite to the soup. I like to use regular white potatoes for this recipe. Russet potatoes can be a bit too starchy.\n- **Tomato Paste:** A little bit goes a long way to adding depth of flavor. If you’re using canned tomato paste, save the rest of the can by freezing it in 1-tablespoon servings, wrapped in plastic wrap.\n- **Chicken Stock:** For the best soups, use homemade chicken stock, or a good quality store-bought chicken stock or [bone broth](https:\/\/littlesunnykitchen.com\/how-to-make-bone-broth\/). If you’d like this recipe to be vegetarian, use [vegetable stock](https:\/\/littlesunnykitchen.com\/instant-pot-stock\/) instead.\n- **Herbs:** Dried bay leaves and fresh dill add bright, earthy flavor to the soup.\n- **Garlic and White Vinegar:** Borsch is different than many other soups, in that instead of being sauteed at the beginning, the garlic is added at the very end of cooking, along with a bit of vinegar to brighten the flavors. If you don’t have white vinegar, apple cider vinegar can also be used.\n- **Sour Cream:** In Eastern Europe, this is called “smetana”, and it’s a must-have finishing touch here! Add a dollop to each bowl as you’re serving it. Instead of sour cream, plain Greek yogurt can also be used.\n\n## Tip\\!\n**Chop and prep all of your veggies ahead of time\\!** The beets and carrots can be shredded using a box grater or with your food processor. Slice the cabbage into similar sized pieces, and dice the onion and potatoes.\n\n![shredded vegetables for borscht soup on two plates. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%201000'%3E%3C\/svg%3E)\n\n![shredded vegetables for borscht soup on two plates. ](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-Step-4.jpg)\n## Recipe Tips\n- After the veggies have cooked down, you may need to add a bit more stock to the pot to get the right consistency.\n- The sweetness of the soup may vary depending on the beets used. Adjust the sugar and vinegar to taste.\n- Adjust the seasonings to your preference. You may need more or less salt, depending on how salty your chicken stock is, or if you add any extra liquid to the soup at the end.\n- My mom likes to add a diced bell pepper along with the onion for extra depth of flavor. Her best friend Alyona, who is Ukrainian, always stirs in a can of cannellini beans at the end for protein and heartiness. Feel free to add your own special touches to this recipe\\!\n- Garnish each bowl of soup with a dollop of smetana (sour cream) and chopped fresh herbs such as dill or parsley.\n\n## More Soup Recipes to Try\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)![](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2024\/08\/Avgolemono-Greek-Chicken-Soup-4-750x750.jpg) Avgolemono – Greek Lemon Chicken Soup](https:\/\/littlesunnykitchen.com\/avgolemono-greek-lemon-chicken-soup\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)![](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2024\/03\/Brazilian-Fish-Stew-NW-1-750x750.jpg) Brazilian Fish Stew (Moqueca Baiana)](https:\/\/littlesunnykitchen.com\/brazilian-fish-stew\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)![](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2023\/10\/Homemade-Ramen-Recipe-2-750x750.jpg) Easy Homemade Ramen Recipe](https:\/\/littlesunnykitchen.com\/homemade-ramen-recipe\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)![](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2024\/09\/Creamy-Mushroom-Chicken-Soup-1-750x750.jpg) Creamy Chicken And Mushroom Soup](https:\/\/littlesunnykitchen.com\/creamy-chicken-and-mushroom-soup\/)\n\n[All Soups →](https:\/\/littlesunnykitchen.com\/category\/meal\/soups\/)\n\n**Did you make this?** Be sure to [leave a review below](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#respond) and tag me on [Facebook](https:\/\/www.facebook.com\/littlesunnykitchen\/), [Instagram](https:\/\/www.instagram.com\/littlesunnykitchen\/), or [Pinterest](https:\/\/www.pinterest.co.uk\/lilsunnykitchen\/_created\/)\\!\n\nRecipe\n\n![two ceramic bowls of deep red borscht soup on a wooden table with slices of dark bread. Each bowl is topped with sour cream and dill.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)\n\n![two ceramic bowls of deep red borscht soup on a wooden table with slices of dark bread. Each bowl is topped with sour cream and dill.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-1-750x750.jpg)\n\n[5 from 3 votes](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#respond)\n\n(Click stars to rate!)\n\n## Classic Borscht Recipe (Beet Soup)\nPrep Time: 20 minutes mins\n\nCook Time: 45 minutes mins\n\nTotal Time: 1 hour hr 5 minutes mins\n\nAuthor: [Diana](https:\/\/littlesunnykitchen.com\/about\/)\n\n- Pin It\n\n[Print](https:\/\/littlesunnykitchen.com\/wprm_print\/classic-borscht-recipe-beet-soup)  [Rate Recipe](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#respond)\n\nA hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance.\n\n6 Servings\n\nA hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance.\n\n### Equipment\n- Large soup pot\n- Cutting board and knife\n- Box grater\n- [Measuring cups and spoons](https:\/\/www.amazon.com\/OXO-Grips-Measuring-Spoons-Stainless\/dp\/B01DI9KGWQ?crid=3FMBORN3XOM2D&dib=eyJ2IjoiMSJ9.JeL5eLKH7sS9UX6kSWXZZr20GoHsw4RTcNoiNXqWMl2CS8mzUQ5d2gUD5NWaBmwZYkNs4kMln4bzu5nC0yCjkJor23DKuxYGxY1BTIFkaGrtR83bo7z2nKtGf2pIGwt1AZ0Y-c1J4z0DNwvTH_bYYGNc0PkOcgJ3nFF0iQelL_d5KLBb73JiaM1dZhJ7SfbtJqD5vLeUIKsc95LXjrtHUVTvWLHIzZAkzt8QI7Gy3lzdRF5lXwlnLH5ScggBIWe7uh8ELHElqP8QSBBYoN6UQuUzztof7dt6l-E_HYT_tEA.xq1GbgTq0ATeJUPrswQqpDH6jZVmsKhLNoZdgomq_TM&dib_tag=se&keywords=oxo%2Bmeasuring%2Bcups&qid=1764254518&sprefix=oxo%2Bmeasuring%2Bcup%2Caps%2C244&sr=8-2&th=1&linkCode=ll1&tag=littlesunny03-20&linkId=2c427ba96c7dcabf7f432608f3e09d8b&language=en_US&ref_=as_li_ss_tl)\n- [Wooden Spoon or spatula](https:\/\/go.shopmy.us\/p-42647118)\n- Ladle\n\n### Ingredients 1\/2x 1x 2x 3x\n- ▢\n  2 tablespoons  (30 ml) olive oil or avocado oil\n- ▢\n  1 medium  (100 g) yellow onion chopped\n- ▢\n  2 medium  (150 g) carrots peeled and grated\n- ▢\n  3 medium  (380 g) beets peeled and grated\n- ▢\n  2 tablespoons  (30 g) tomato paste\n- ▢\n  10 cups  (2\\.4 liters) chicken stock\n- ▢\n  3 medium  (450 g) potatoes peeled and diced\n- ▢\n  2 cups  (150 g) shredded green cabbage\n- ▢\n  2   bay leaves\n- ▢\n  1 teaspoon   granulated sugar\n- ▢\n  1 teaspoon   salt or to taste\n- ▢\n  \\&frac12; teaspoon   [ground black pepper](https:\/\/go.shopmy.us\/p-42796156) or to taste\n- ▢\n  2 medium cloves   garlic minced\n- ▢\n  1 tablespoon   white vinegar\n- ▢\n  2 tablespoons   chopped fresh dill plus more for serving\n- ▢\n  Smetana sour cream, for serving\n\n### Instructions\n- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.\n- Stir in the grated carrots and beets. Cook for 5 to 7 minutes, stirring occasionally.\n  ![beets and carrots in a dutch oven.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20500'%3E%3C\/svg%3E)\n  \n  ![beets and carrots in a dutch oven.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-Step-1-750x500.jpg)\n- Add tomato paste, and cook for 1 minute. Then pour in the chicken stock.\n  ![grated carrots cooked with grated beets in a dutch oven.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20500'%3E%3C\/svg%3E)\n  \n  ![grated carrots cooked with grated beets in a dutch oven.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Step-1-750x500.jpg)\n- Add the diced potatoes, cabbage, bay leaves, sugar, salt, and black pepper. Stir to combine.\n  ![cabbage and potatoes added to beet soup in a dutch oven](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20500'%3E%3C\/svg%3E)\n  \n  ![cabbage and potatoes added to beet soup in a dutch oven](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Step-3-750x500.jpg)\n- Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until all vegetables are tender.\n  ![carrots. beets, and potatoes cooked in a flavorful deep red broth.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20500'%3E%3C\/svg%3E)\n  \n  ![carrots. beets, and potatoes cooked in a flavorful deep red broth.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Step-2-750x500.jpg)\n- In the final minute of cooking, stir in the minced garlic and vinegar. Remove from heat and stir in the chopped fresh dill.\n  ![fresh dill added to a pot of borscht soup, stirred in with a red spoon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20500'%3E%3C\/svg%3E)\n  \n  ![fresh dill added to a pot of borscht soup, stirred in with a red spoon.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Step-3-750x500.jpg)\n- Ladle into bowls and serve hot, topped with a spoonful of smetana sour cream and additional fresh dill and ground black pepper.\n\n### Notes:\n- Use gloves when working with beets, as they will stain your skin.\n- Adjust the amount of liquid in the soup to get the proper consistency.\n- You can also adjust the seasonings, adding additional salt, sugar, and\/or vinegar to taste. The sweetness of the soup will depend on how sweet your beets are.\n- Store leftovers in an airtight container in the fridge for up to 4 days. The soup tastes even better the next day\\!\n\n### Nutrition Information\nServing: 1bowl without sour cream, Calories: 335kcal, Carbohydrates: 48g, Protein: 15g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 12mg, Sodium: 1094mg, Potassium: 1338mg, Fiber: 6g, Sugar: 17g, Vitamin A: 3557IU, Vitamin C: 39mg, Calcium: 64mg, Iron: 3mg\n\nThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.\n\n© Little Sunny Kitchen\n\nDid You Make This?I love to see what you made! Tag me [@LittleSunnyKitchen](http:\/\/instagram.com\/littlesunnykitchen) and hashtag [\\#LittleSunnyKitchen](http:\/\/instagram.com\/explore\/tags\/littlesunnykitchen)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Flittlesunnykitchen.com%2Fborscht-soup-recipe%2F&media=https%3A%2F%2Flittlesunnykitchen.com%2Fwp-content%2Fuploads%2F2025%2F08%2FBorscht-Soup-Recipe-1.jpg&description=Classic+Borscht+Recipe+%28Beet+Soup%29&is_video=false)  [Tag on Insta](http:\/\/instagram.com\/littlesunnykitchen)  [Leave Review](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#respond)\n## More About Borscht and Variations\nYou might be wondering about this borscht recipe, if it’s authentic, or if it will be the same as you remember eating as a child.\n\nThe simple answer is that there are many ways to make this beet-based soup that is popular all across Eastern Europe! My recipe comes from my Russian grandmother, so this version is most similar to what you might find in Russia or Ukraine. I also have a [Polish Borscht recipe](https:\/\/littlesunnykitchen.com\/polish-beet-borsch-soup\/) that you can try\\!\n\nThere are many regional and family variations of borscht, but the common thread is always the beets. Some versions are vegetarian, as this one can be, using veggie stock.\n\nFor a rich, meaty borscht, many people begin by making their own stock from scratch by simmering chicken, beef, or pork with water, bay leaves, and whole black peppercorns until the meat is tender. The meat is then shredded and added back into the soup. You’ll even find variations of borscht finished with beans or smoked sausage.\n\n### You may also like...\n- [![Angle shot of buckwheat soup with chicken in a white bowl with a spoon](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![Angle shot of buckwheat soup with chicken in a white bowl with a spoon](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2016\/02\/Buckwheat-Soup-2-750x975.jpg)](https:\/\/littlesunnykitchen.com\/russian-buckwheat-soup\/)\n  [Russian Buckwheat Soup](https:\/\/littlesunnykitchen.com\/russian-buckwheat-soup\/)\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2017\/08\/Russian-Plushki-cinnamon-buns-8-750x975.jpg)](https:\/\/littlesunnykitchen.com\/plushki\/)\n  [Russian Cinnamon Buns (Plushki)](https:\/\/littlesunnykitchen.com\/plushki\/)\n- [![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/Vinaigrette-salad-1-750x975.jpg)](https:\/\/littlesunnykitchen.com\/russian-vinegret-salad\/)\n  [Russian Vinegret Salad](https:\/\/littlesunnykitchen.com\/russian-vinegret-salad\/)\n- [![Kulich loaves on small plates on top of an easter egg decorated towel with flowers in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![Kulich loaves on small plates on top of an easter egg decorated towel with flowers in the background.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/03\/Kulich-Easter-Bread-1-750x975.jpg)](https:\/\/littlesunnykitchen.com\/kulich\/)\n  [Traditional Russian Kulich](https:\/\/littlesunnykitchen.com\/kulich\/)\n\n[![bbq crockpot pulled chicken with two forks in a black pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E) ![bbq crockpot pulled chicken with two forks in a black pot.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/BBQ-Crockpot-Pulled-Chicken-1-750x750.jpg)Previous Post BBQ Crockpot Pulled Chicken](https:\/\/littlesunnykitchen.com\/bbq-crockpot-pulled-chicken\/)\n\n[![Collage of six hearty dinner recipes: baked macaroni and cheese with melted cheese pull, creamy chicken and vegetable casserole, bowl of chili topped with shredded cheese and sour cream, plate of spaghetti with meat sauce, skillet of creamy Tuscan chicken with sun-dried tomatoes, and slow cooker sausage with peppers in tomato sauce.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E) ![Collage of six hearty dinner recipes: baked macaroni and cheese with melted cheese pull, creamy chicken and vegetable casserole, bowl of chili topped with shredded cheese and sour cream, plate of spaghetti with meat sauce, skillet of creamy Tuscan chicken with sun-dried tomatoes, and slow cooker sausage with peppers in tomato sauce.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Back-to-School-Dinners-3-750x750.jpg)Next Post 12 Back-to-School Dinners That Save Your Sanity](https:\/\/littlesunnykitchen.com\/back-to-school-dinners\/)\n## Reader Interactions\n### Leave a Review! [Cancel reply](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#respond)\n1. dorogaya says\n   \n   Posted on 3\/30\/26 at 06:16\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Great recipe. Thank you.\n   \n   I have one suggestion. Under Instructions, step 7 Russian word “smetana” could be replaced by English version “sour cream” for consistency.\n   \n   [Reply](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#comment-219513)\n   - Diana says\n     \n     Posted on 4\/1\/26 at 13:49\n     \n     Thank you so much, and that’s a very helpful catch. I appreciate you pointing that out.\n     \n     [Reply](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#comment-219565)\n2. Beki says\n   \n   Posted on 12\/16\/25 at 04:33\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Delicious, warming and surprisingly filling. Perfect for a cold winters day. I’ll definitely be making this again.\n   \n   [Reply](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#comment-216534)\n   - Little Sunny Kitchen says\n     \n     Posted on 12\/16\/25 at 14:56\n     \n     I’m thrilled to hear that you love it! It’s one of my favorites.\n     \n     [Reply](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#comment-216547)\n3. John Doe says\n   \n   Posted on 9\/7\/25 at 20:25\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Delicious and flavorful soup! Highly recommend trying it.\n   \n   [Reply](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#comment-213542)\n   - Little Sunny Kitchen says\n     \n     Posted on 9\/8\/25 at 15:27\n     \n     Thank you so much for trying my recipe and for the kind words, John\\!\n     \n     [Reply](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#comment-213567)\n\n## Primary Sidebar\n![Diana, author of Little Sunny Kitchen.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2021\/06\/sidebar-lsk-750x720.jpeg)\n\n![Welcome](https:\/\/littlesunnykitchen.com\/wp-content\/themes\/once-coupled-little-sunny-kitchen\/assets\/images\/text-welcome.svg)\n\n### Meet Diana\nWelcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious\\!\n\n[Read More](https:\/\/littlesunnykitchen.com\/about\/)\n\n[Follow on Pinterest for more ideas\\!](https:\/\/www.pinterest.com\/lilsunnykitchen)\n\n[![](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2021\/06\/end-of-post-750x583.png)](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#popup-1)\n\nFree ebook\\!\n\n### [Download My Free Dinner eBook\\!](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#popup-1)\n[Get my copy\\!](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#popup-1)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20529'%3E%3C\/svg%3E)\n\n![](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2021\/06\/popup-750x529.png)\n\n## Free eBook\nDownload My Free Dinner eBook\\!\n\n### Popular 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Receive our FREE eBook with quick and easy dinner recipes that are family-friendly and delicious.\n\n[Back to Top](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/)\n\n## ![explore](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20120%2040'%3E%3C\/svg%3E)![explore](https:\/\/littlesunnykitchen.com\/wp-content\/themes\/once-coupled-little-sunny-kitchen\/assets\/images\/text-explore.svg)\n### [Recipe Index](https:\/\/littlesunnykitchen.com\/recipes\/)\n### [Videos](https:\/\/www.youtube.com\/c\/LittleSunnyKitchen\/)\n### [Cooking Guides](https:\/\/littlesunnykitchen.com\/category\/guides\/)\n\n## Follow Along on Social:\n[Join My Free Cookie Facebook Group](https:\/\/web.facebook.com\/groups\/easycookierecipes)\n\n[Back to Top](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/)\n\n### [About](https:\/\/littlesunnykitchen.com\/about\/)\n### [Contact](https:\/\/littlesunnykitchen.com\/contact-me\/)\n### [Privacy Policy](https:\/\/littlesunnykitchen.com\/privacy\/)\n### [Accessibility](https:\/\/littlesunnykitchen.com\/disclaimer\/)\n\n© 2026 Little Sunny Kitchen\n\n\\|\n\nSite Credits  Designed by Melissa Rose Design Developed by Once Coupled\n## Rate This Recipe","attrs_readable_markdown":"This **traditional borscht** is a hearty and comforting soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. It’s perfect for any time of the year, served hot with a dollop of sour cream.\n\n![two ceramic bowls of deep red borscht soup on a wooden table with slices of dark bread. Each bowl is topped with sour cream and dill.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-1.jpg)\n\n![Diana, author of Little Sunny Kitchen.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2021\/06\/home-lsk.jpeg)\n\n## **Borscht the way my babushka made it**\nGrowing up, borscht was always on the table. This is my Babushka Lydia’s recipe, the exact one she used to make for us all the time. Now I make it too, and every time I peel and grate the beets (yes, with gloves!), it brings back memories of her kitchen.\n\nMy favorite part is adding a big spoonful of smetana to my bowl and gently mixing it in. The soup is sweet and sour, and the smetana makes it creamy and cool in the most comforting way.\n\n![A bowl of borscht soup with a dollop of smetana and dill, with rye bread and cheburek pies in the background](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-in-Dacha-1-1024x1024.jpg)\n\nAnd if you’ve never had borscht with a slice of toasted [rye bread](https:\/\/littlesunnykitchen.com\/bread-machine-rye-bread-recipe\/), **here’s how we do it:** take a raw clove of garlic, slice it in half, dip it in salt, and rub it all over the warm bread. A bite of that garlicky toast with a spoonful of borscht? There’s nothing better.\n## Borscht Ingredient Notes\n![The ingredients for borscht soup with beets, cabbage, and carrots. ](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-Ingredients.jpg)\n\n*Complete list of ingredients and amounts can be found in the recipe card below.*\n\n- **Beets:** Fresh beets (never canned!) are the key to a vibrantly red and delicious borscht. Carefully, so that you don’t stain every surface in your kitchen, wash, peel, and grate the beets. I like to wear gloves, and grate the beets into a large bowl to avoid any staining.\n- **More Veggies:** Onion, carrot, and cabbage pair perfectly with the beets and are traditional in my version of this classic Russian soup.\n- **Potatoes:** Diced potatoes add a hearty, creamy bite to the soup. I like to use regular white potatoes for this recipe. Russet potatoes can be a bit too starchy.\n- **Tomato Paste:** A little bit goes a long way to adding depth of flavor. If you’re using canned tomato paste, save the rest of the can by freezing it in 1-tablespoon servings, wrapped in plastic wrap.\n- **Chicken Stock:** For the best soups, use homemade chicken stock, or a good quality store-bought chicken stock or [bone broth](https:\/\/littlesunnykitchen.com\/how-to-make-bone-broth\/). If you’d like this recipe to be vegetarian, use [vegetable stock](https:\/\/littlesunnykitchen.com\/instant-pot-stock\/) instead.\n- **Herbs:** Dried bay leaves and fresh dill add bright, earthy flavor to the soup.\n- **Garlic and White Vinegar:** Borsch is different than many other soups, in that instead of being sauteed at the beginning, the garlic is added at the very end of cooking, along with a bit of vinegar to brighten the flavors. If you don’t have white vinegar, apple cider vinegar can also be used.\n- **Sour Cream:** In Eastern Europe, this is called “smetana”, and it’s a must-have finishing touch here! Add a dollop to each bowl as you’re serving it. Instead of sour cream, plain Greek yogurt can also be used.\n\n## Tip\\!\n**Chop and prep all of your veggies ahead of time\\!** The beets and carrots can be shredded using a box grater or with your food processor. Slice the cabbage into similar sized pieces, and dice the onion and potatoes.\n\n![shredded vegetables for borscht soup on two plates. ](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-Step-4.jpg)\n\n## Recipe Tips\n- After the veggies have cooked down, you may need to add a bit more stock to the pot to get the right consistency.\n- The sweetness of the soup may vary depending on the beets used. Adjust the sugar and vinegar to taste.\n- Adjust the seasonings to your preference. You may need more or less salt, depending on how salty your chicken stock is, or if you add any extra liquid to the soup at the end.\n- My mom likes to add a diced bell pepper along with the onion for extra depth of flavor. Her best friend Alyona, who is Ukrainian, always stirs in a can of cannellini beans at the end for protein and heartiness. Feel free to add your own special touches to this recipe\\!\n- Garnish each bowl of soup with a dollop of smetana (sour cream) and chopped fresh herbs such as dill or parsley.\n\n## More Soup Recipes to Try\n[All Soups →](https:\/\/littlesunnykitchen.com\/category\/meal\/soups\/)\n\n**Did you make this?** Be sure to [leave a review below](https:\/\/littlesunnykitchen.com\/borscht-soup-recipe\/#respond) and tag me on [Facebook](https:\/\/www.facebook.com\/littlesunnykitchen\/), [Instagram](https:\/\/www.instagram.com\/littlesunnykitchen\/), or [Pinterest](https:\/\/www.pinterest.co.uk\/lilsunnykitchen\/_created\/)\\!\n\nA hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance.\n\n6 Servings\n\nA hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance.\n\n- Large soup pot\n- Cutting board and knife\n- Box grater\n- Ladle\n\n- ▢\n  2 tablespoons  (30 ml) olive oil or avocado oil\n- ▢\n  1 medium  (100 g) yellow onion chopped\n- ▢\n  2 medium  (150 g) carrots peeled and grated\n- ▢\n  3 medium  (380 g) beets peeled and grated\n- ▢\n  2 tablespoons  (30 g) tomato paste\n- ▢\n  10 cups  (2\\.4 liters) chicken stock\n- ▢\n  3 medium  (450 g) potatoes peeled and diced\n- ▢\n  2 cups  (150 g) shredded green cabbage\n- ▢\n  2   bay leaves\n- ▢\n  1 teaspoon   granulated sugar\n- ▢\n  1 teaspoon   salt or to taste\n- ▢\n  \\&frac12; teaspoon   [ground black pepper](https:\/\/go.shopmy.us\/p-42796156) or to taste\n- ▢\n  2 medium cloves   garlic minced\n- ▢\n  1 tablespoon   white vinegar\n- ▢\n  2 tablespoons   chopped fresh dill plus more for serving\n- ▢\n  Smetana sour cream, for serving\n\n- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.\n- Stir in the grated carrots and beets. Cook for 5 to 7 minutes, stirring occasionally.\n  ![beets and carrots in a dutch oven.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Recipe-Step-1-750x500.jpg)\n- Add tomato paste, and cook for 1 minute. Then pour in the chicken stock.\n  ![grated carrots cooked with grated beets in a dutch oven.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Step-1-750x500.jpg)\n- Add the diced potatoes, cabbage, bay leaves, sugar, salt, and black pepper. Stir to combine.\n  ![cabbage and potatoes added to beet soup in a dutch oven](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Step-3-750x500.jpg)\n- Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until all vegetables are tender.\n  ![carrots. beets, and potatoes cooked in a flavorful deep red broth.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Step-2-750x500.jpg)\n- In the final minute of cooking, stir in the minced garlic and vinegar. Remove from heat and stir in the chopped fresh dill.\n  ![fresh dill added to a pot of borscht soup, stirred in with a red spoon.](https:\/\/littlesunnykitchen.com\/wp-content\/uploads\/2025\/08\/Borscht-Soup-Step-3-750x500.jpg)\n- Ladle into bowls and serve hot, topped with a spoonful of smetana sour cream and additional fresh dill and ground black pepper.\n\n- Use gloves when working with beets, as they will stain your skin.\n- Adjust the amount of liquid in the soup to get the proper consistency.\n- You can also adjust the seasonings, adding additional salt, sugar, and\/or vinegar to taste. The sweetness of the soup will depend on how sweet your beets are.\n- Store leftovers in an airtight container in the fridge for up to 4 days. The soup tastes even better the next day\\!\n\nServing: 1bowl without sour cream, Calories: 335kcal, Carbohydrates: 48g, Protein: 15g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 12mg, Sodium: 1094mg, Potassium: 1338mg, Fiber: 6g, Sugar: 17g, Vitamin A: 3557IU, Vitamin C: 39mg, Calcium: 64mg, Iron: 3mg\n\nThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.\n\n© Little Sunny Kitchen\n## More About Borscht and Variations\nYou might be wondering about this borscht recipe, if it’s authentic, or if it will be the same as you remember eating as a child.\n\nThe simple answer is that there are many ways to make this beet-based soup that is popular all across Eastern Europe! My recipe comes from my Russian grandmother, so this version is most similar to what you might find in Russia or Ukraine. I also have a [Polish Borscht recipe](https:\/\/littlesunnykitchen.com\/polish-beet-borsch-soup\/) that you can try\\!\n\nThere are many regional and family variations of borscht, but the common thread is always the beets. Some versions are vegetarian, as this one can be, using veggie stock.\n\nFor a rich, meaty borscht, many people begin by making their own stock from scratch by simmering chicken, beef, or pork with water, bay leaves, and whole black peppercorns until the meat is tender. The meat is then shredded and added back into the soup. You’ll even find variations of borscht finished with beans or smoked sausage.\n## Reader Interactions","meta_canonical":null}

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Boilerpipe Text	This traditional borscht is a hearty and comforting soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. It’s perfect for any time of the year, served hot with a dollop of sour cream. Borscht the way my babushka made it Growing up, borscht was always on the table. This is my Babushka Lydia’s recipe, the exact one she used to make for us all the time. Now I make it too, and every time I peel and grate the beets (yes, with gloves!), it brings back memories of her kitchen. My favorite part is adding a big spoonful of smetana to my bowl and gently mixing it in. The soup is sweet and sour, and the smetana makes it creamy and cool in the most comforting way. And if you’ve never had borscht with a slice of toasted rye bread , here’s how we do it: take a raw clove of garlic, slice it in half, dip it in salt, and rub it all over the warm bread. A bite of that garlicky toast with a spoonful of borscht? There’s nothing better. Borscht Ingredient Notes Complete list of ingredients and amounts can be found in the recipe card below. Beets: Fresh beets (never canned!) are the key to a vibrantly red and delicious borscht. Carefully, so that you don’t stain every surface in your kitchen, wash, peel, and grate the beets. I like to wear gloves, and grate the beets into a large bowl to avoid any staining. More Veggies: Onion, carrot, and cabbage pair perfectly with the beets and are traditional in my version of this classic Russian soup. Potatoes: Diced potatoes add a hearty, creamy bite to the soup. I like to use regular white potatoes for this recipe. Russet potatoes can be a bit too starchy. Tomato Paste: A little bit goes a long way to adding depth of flavor. If you’re using canned tomato paste, save the rest of the can by freezing it in 1-tablespoon servings, wrapped in plastic wrap. Chicken Stock: For the best soups, use homemade chicken stock, or a good quality store-bought chicken stock or bone broth . If you’d like this recipe to be vegetarian, use vegetable stock instead. Herbs: Dried bay leaves and fresh dill add bright, earthy flavor to the soup. Garlic and White Vinegar: Borsch is different than many other soups, in that instead of being sauteed at the beginning, the garlic is added at the very end of cooking, along with a bit of vinegar to brighten the flavors. If you don’t have white vinegar, apple cider vinegar can also be used. Sour Cream: In Eastern Europe, this is called “smetana”, and it’s a must-have finishing touch here! Add a dollop to each bowl as you’re serving it. Instead of sour cream, plain Greek yogurt can also be used. Tip! Chop and prep all of your veggies ahead of time! The beets and carrots can be shredded using a box grater or with your food processor. Slice the cabbage into similar sized pieces, and dice the onion and potatoes. Recipe Tips After the veggies have cooked down, you may need to add a bit more stock to the pot to get the right consistency. The sweetness of the soup may vary depending on the beets used. Adjust the sugar and vinegar to taste. Adjust the seasonings to your preference. You may need more or less salt, depending on how salty your chicken stock is, or if you add any extra liquid to the soup at the end. My mom likes to add a diced bell pepper along with the onion for extra depth of flavor. Her best friend Alyona, who is Ukrainian, always stirs in a can of cannellini beans at the end for protein and heartiness. Feel free to add your own special touches to this recipe! Garnish each bowl of soup with a dollop of smetana (sour cream) and chopped fresh herbs such as dill or parsley. More Soup Recipes to Try All Soups → Did you make this? Be sure to leave a review below and tag me on Facebook , Instagram , or Pinterest ! A hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. 6 Servings A hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. Large soup pot Cutting board and knife Box grater Ladle ▢ 2 tablespoons ( 30 ml ) olive oil or avocado oil ▢ 1 medium ( 100 g ) yellow onion chopped ▢ 2 medium ( 150 g ) carrots peeled and grated ▢ 3 medium ( 380 g ) beets peeled and grated ▢ 2 tablespoons ( 30 g ) tomato paste ▢ 10 cups ( 2.4 liters ) chicken stock ▢ 3 medium ( 450 g ) potatoes peeled and diced ▢ 2 cups ( 150 g ) shredded green cabbage ▢ 2 bay leaves ▢ 1 teaspoon granulated sugar ▢ 1 teaspoon salt or to taste ▢ ½ teaspoon ground black pepper or to taste ▢ 2 medium cloves garlic minced ▢ 1 tablespoon white vinegar ▢ 2 tablespoons chopped fresh dill plus more for serving ▢ Smetana sour cream, for serving Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the grated carrots and beets. Cook for 5 to 7 minutes, stirring occasionally. Add tomato paste, and cook for 1 minute. Then pour in the chicken stock. Add the diced potatoes, cabbage, bay leaves, sugar, salt, and black pepper. Stir to combine. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until all vegetables are tender. In the final minute of cooking, stir in the minced garlic and vinegar. Remove from heat and stir in the chopped fresh dill. Ladle into bowls and serve hot, topped with a spoonful of smetana sour cream and additional fresh dill and ground black pepper. Use gloves when working with beets, as they will stain your skin. Adjust the amount of liquid in the soup to get the proper consistency. You can also adjust the seasonings, adding additional salt, sugar, and/or vinegar to taste. The sweetness of the soup will depend on how sweet your beets are. Store leftovers in an airtight container in the fridge for up to 4 days. The soup tastes even better the next day! Serving: 1 bowl without sour cream , Calories: 335 kcal , Carbohydrates: 48 g , Protein: 15 g , Fat: 10 g , Saturated Fat: 2 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 6 g , Cholesterol: 12 mg , Sodium: 1094 mg , Potassium: 1338 mg , Fiber: 6 g , Sugar: 17 g , Vitamin A: 3557 IU , Vitamin C: 39 mg , Calcium: 64 mg , Iron: 3 mg This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. © Little Sunny Kitchen More About Borscht and Variations You might be wondering about this borscht recipe, if it’s authentic, or if it will be the same as you remember eating as a child. The simple answer is that there are many ways to make this beet-based soup that is popular all across Eastern Europe! My recipe comes from my Russian grandmother, so this version is most similar to what you might find in Russia or Ukraine. I also have a Polish Borscht recipe that you can try! There are many regional and family variations of borscht, but the common thread is always the beets. Some versions are vegetarian, as this one can be, using veggie stock. For a rich, meaty borscht, many people begin by making their own stock from scratch by simmering chicken, beef, or pork with water, bay leaves, and whole black peppercorns until the meat is tender. The meat is then shredded and added back into the soup. You’ll even find variations of borscht finished with beans or smoked sausage. Reader Interactions
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Please read my [disclosure policy](https://littlesunnykitchen.com/privacy/). ![Two bowls of red borscht soup on a wooden table. Text overlay says "beet borscht soup"](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![Two bowls of red borscht soup on a wooden table. Text overlay says "beet borscht soup"](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-Pin-1-683x1024.jpg) This traditional borscht is a hearty and comforting soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. It’s perfect for any time of the year, served hot with a dollop of sour cream. ![two ceramic bowls of deep red borscht soup on a wooden table with slices of dark bread. Each bowl is topped with sour cream and dill.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-1.jpg) - Pin This Recipe For Later\! ![Diana, author of Little Sunny Kitchen.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201000'%3E%3C/svg%3E) ![Diana, author of Little Sunny Kitchen.](https://littlesunnykitchen.com/wp-content/uploads/2021/06/home-lsk.jpeg) ## Borscht the way my babushka made it Growing up, borscht was always on the table. This is my Babushka Lydia’s recipe, the exact one she used to make for us all the time. Now I make it too, and every time I peel and grate the beets (yes, with gloves!), it brings back memories of her kitchen. My favorite part is adding a big spoonful of smetana to my bowl and gently mixing it in. The soup is sweet and sour, and the smetana makes it creamy and cool in the most comforting way. ![A bowl of borscht soup with a dollop of smetana and dill, with rye bread and cheburek pies in the background](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E) ![A bowl of borscht soup with a dollop of smetana and dill, with rye bread and cheburek pies in the background](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-in-Dacha-1-1024x1024.jpg) And if you’ve never had borscht with a slice of toasted [rye bread](https://littlesunnykitchen.com/bread-machine-rye-bread-recipe/), here’s how we do it: take a raw clove of garlic, slice it in half, dip it in salt, and rub it all over the warm bread. A bite of that garlicky toast with a spoonful of borscht? There’s nothing better. ## Borscht Ingredient Notes ![The ingredients for borscht soup with beets, cabbage, and carrots. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20900'%3E%3C/svg%3E) ![The ingredients for borscht soup with beets, cabbage, and carrots. ](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-Ingredients.jpg) Complete list of ingredients and amounts can be found in the recipe card below. - Beets: Fresh beets (never canned!) are the key to a vibrantly red and delicious borscht. Carefully, so that you don’t stain every surface in your kitchen, wash, peel, and grate the beets. I like to wear gloves, and grate the beets into a large bowl to avoid any staining. - More Veggies: Onion, carrot, and cabbage pair perfectly with the beets and are traditional in my version of this classic Russian soup. - Potatoes: Diced potatoes add a hearty, creamy bite to the soup. I like to use regular white potatoes for this recipe. Russet potatoes can be a bit too starchy. - Tomato Paste: A little bit goes a long way to adding depth of flavor. If you’re using canned tomato paste, save the rest of the can by freezing it in 1-tablespoon servings, wrapped in plastic wrap. - Chicken Stock: For the best soups, use homemade chicken stock, or a good quality store-bought chicken stock or [bone broth](https://littlesunnykitchen.com/how-to-make-bone-broth/). If you’d like this recipe to be vegetarian, use [vegetable stock](https://littlesunnykitchen.com/instant-pot-stock/) instead. - Herbs: Dried bay leaves and fresh dill add bright, earthy flavor to the soup. - Garlic and White Vinegar: Borsch is different than many other soups, in that instead of being sauteed at the beginning, the garlic is added at the very end of cooking, along with a bit of vinegar to brighten the flavors. If you don’t have white vinegar, apple cider vinegar can also be used. - Sour Cream: In Eastern Europe, this is called “smetana”, and it’s a must-have finishing touch here! Add a dollop to each bowl as you’re serving it. Instead of sour cream, plain Greek yogurt can also be used. ## Tip\! Chop and prep all of your veggies ahead of time\! The beets and carrots can be shredded using a box grater or with your food processor. Slice the cabbage into similar sized pieces, and dice the onion and potatoes. ![shredded vegetables for borscht soup on two plates. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%201000'%3E%3C/svg%3E) ![shredded vegetables for borscht soup on two plates. ](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-Step-4.jpg) ## Recipe Tips - After the veggies have cooked down, you may need to add a bit more stock to the pot to get the right consistency. - The sweetness of the soup may vary depending on the beets used. Adjust the sugar and vinegar to taste. - Adjust the seasonings to your preference. You may need more or less salt, depending on how salty your chicken stock is, or if you add any extra liquid to the soup at the end. - My mom likes to add a diced bell pepper along with the onion for extra depth of flavor. Her best friend Alyona, who is Ukrainian, always stirs in a can of cannellini beans at the end for protein and heartiness. Feel free to add your own special touches to this recipe\! - Garnish each bowl of soup with a dollop of smetana (sour cream) and chopped fresh herbs such as dill or parsley. ## More Soup Recipes to Try [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E)![](https://littlesunnykitchen.com/wp-content/uploads/2024/08/Avgolemono-Greek-Chicken-Soup-4-750x750.jpg) Avgolemono – Greek Lemon Chicken Soup](https://littlesunnykitchen.com/avgolemono-greek-lemon-chicken-soup/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E)![](https://littlesunnykitchen.com/wp-content/uploads/2024/03/Brazilian-Fish-Stew-NW-1-750x750.jpg) Brazilian Fish Stew (Moqueca Baiana)](https://littlesunnykitchen.com/brazilian-fish-stew/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E)![](https://littlesunnykitchen.com/wp-content/uploads/2023/10/Homemade-Ramen-Recipe-2-750x750.jpg) Easy Homemade Ramen Recipe](https://littlesunnykitchen.com/homemade-ramen-recipe/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E)![](https://littlesunnykitchen.com/wp-content/uploads/2024/09/Creamy-Mushroom-Chicken-Soup-1-750x750.jpg) Creamy Chicken And Mushroom Soup](https://littlesunnykitchen.com/creamy-chicken-and-mushroom-soup/) [All Soups →](https://littlesunnykitchen.com/category/meal/soups/) Did you make this? Be sure to [leave a review below](https://littlesunnykitchen.com/borscht-soup-recipe/#respond) and tag me on [Facebook](https://www.facebook.com/littlesunnykitchen/), [Instagram](https://www.instagram.com/littlesunnykitchen/), or [Pinterest](https://www.pinterest.co.uk/lilsunnykitchen/_created/)\! Recipe ![two ceramic bowls of deep red borscht soup on a wooden table with slices of dark bread. Each bowl is topped with sour cream and dill.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E) ![two ceramic bowls of deep red borscht soup on a wooden table with slices of dark bread. Each bowl is topped with sour cream and dill.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-1-750x750.jpg) [5 from 3 votes](https://littlesunnykitchen.com/borscht-soup-recipe/#respond) (Click stars to rate!) ## Classic Borscht Recipe (Beet Soup) Prep Time: 20 minutes mins Cook Time: 45 minutes mins Total Time: 1 hour hr 5 minutes mins Author: [Diana](https://littlesunnykitchen.com/about/) - Pin It [Print](https://littlesunnykitchen.com/wprm_print/classic-borscht-recipe-beet-soup) [Rate Recipe](https://littlesunnykitchen.com/borscht-soup-recipe/#respond) A hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. 6 Servings A hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. ### Equipment - Large soup pot - Cutting board and knife - Box grater - [Measuring cups and spoons](https://www.amazon.com/OXO-Grips-Measuring-Spoons-Stainless/dp/B01DI9KGWQ?crid=3FMBORN3XOM2D&dib=eyJ2IjoiMSJ9.JeL5eLKH7sS9UX6kSWXZZr20GoHsw4RTcNoiNXqWMl2CS8mzUQ5d2gUD5NWaBmwZYkNs4kMln4bzu5nC0yCjkJor23DKuxYGxY1BTIFkaGrtR83bo7z2nKtGf2pIGwt1AZ0Y-c1J4z0DNwvTH_bYYGNc0PkOcgJ3nFF0iQelL_d5KLBb73JiaM1dZhJ7SfbtJqD5vLeUIKsc95LXjrtHUVTvWLHIzZAkzt8QI7Gy3lzdRF5lXwlnLH5ScggBIWe7uh8ELHElqP8QSBBYoN6UQuUzztof7dt6l-E_HYT_tEA.xq1GbgTq0ATeJUPrswQqpDH6jZVmsKhLNoZdgomq_TM&dib_tag=se&keywords=oxo%2Bmeasuring%2Bcups&qid=1764254518&sprefix=oxo%2Bmeasuring%2Bcup%2Caps%2C244&sr=8-2&th=1&linkCode=ll1&tag=littlesunny03-20&linkId=2c427ba96c7dcabf7f432608f3e09d8b&language=en_US&ref_=as_li_ss_tl) - [Wooden Spoon or spatula](https://go.shopmy.us/p-42647118) - Ladle ### Ingredients 1/2x 1x 2x 3x - ▢ 2 tablespoons (30 ml) olive oil or avocado oil - ▢ 1 medium (100 g) yellow onion chopped - ▢ 2 medium (150 g) carrots peeled and grated - ▢ 3 medium (380 g) beets peeled and grated - ▢ 2 tablespoons (30 g) tomato paste - ▢ 10 cups (2\.4 liters) chicken stock - ▢ 3 medium (450 g) potatoes peeled and diced - ▢ 2 cups (150 g) shredded green cabbage - ▢ 2 bay leaves - ▢ 1 teaspoon granulated sugar - ▢ 1 teaspoon salt or to taste - ▢ \½ teaspoon [ground black pepper](https://go.shopmy.us/p-42796156) or to taste - ▢ 2 medium cloves garlic minced - ▢ 1 tablespoon white vinegar - ▢ 2 tablespoons chopped fresh dill plus more for serving - ▢ Smetana sour cream, for serving ### Instructions - Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. - Stir in the grated carrots and beets. Cook for 5 to 7 minutes, stirring occasionally. ![beets and carrots in a dutch oven.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20500'%3E%3C/svg%3E) ![beets and carrots in a dutch oven.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-Step-1-750x500.jpg) - Add tomato paste, and cook for 1 minute. Then pour in the chicken stock. ![grated carrots cooked with grated beets in a dutch oven.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20500'%3E%3C/svg%3E) ![grated carrots cooked with grated beets in a dutch oven.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Step-1-750x500.jpg) - Add the diced potatoes, cabbage, bay leaves, sugar, salt, and black pepper. Stir to combine. ![cabbage and potatoes added to beet soup in a dutch oven](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20500'%3E%3C/svg%3E) ![cabbage and potatoes added to beet soup in a dutch oven](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Step-3-750x500.jpg) - Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until all vegetables are tender. ![carrots. beets, and potatoes cooked in a flavorful deep red broth.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20500'%3E%3C/svg%3E) ![carrots. beets, and potatoes cooked in a flavorful deep red broth.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Step-2-750x500.jpg) - In the final minute of cooking, stir in the minced garlic and vinegar. Remove from heat and stir in the chopped fresh dill. ![fresh dill added to a pot of borscht soup, stirred in with a red spoon.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20500'%3E%3C/svg%3E) ![fresh dill added to a pot of borscht soup, stirred in with a red spoon.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Step-3-750x500.jpg) - Ladle into bowls and serve hot, topped with a spoonful of smetana sour cream and additional fresh dill and ground black pepper. ### Notes: - Use gloves when working with beets, as they will stain your skin. - Adjust the amount of liquid in the soup to get the proper consistency. - You can also adjust the seasonings, adding additional salt, sugar, and/or vinegar to taste. The sweetness of the soup will depend on how sweet your beets are. - Store leftovers in an airtight container in the fridge for up to 4 days. The soup tastes even better the next day\! ### Nutrition Information Serving: 1bowl without sour cream, Calories: 335kcal, Carbohydrates: 48g, Protein: 15g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 12mg, Sodium: 1094mg, Potassium: 1338mg, Fiber: 6g, Sugar: 17g, Vitamin A: 3557IU, Vitamin C: 39mg, Calcium: 64mg, Iron: 3mg This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. © Little Sunny Kitchen Did You Make This?I love to see what you made! Tag me [@LittleSunnyKitchen](http://instagram.com/littlesunnykitchen) and hashtag [\#LittleSunnyKitchen](http://instagram.com/explore/tags/littlesunnykitchen) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Flittlesunnykitchen.com%2Fborscht-soup-recipe%2F&media=https%3A%2F%2Flittlesunnykitchen.com%2Fwp-content%2Fuploads%2F2025%2F08%2FBorscht-Soup-Recipe-1.jpg&description=Classic+Borscht+Recipe+%28Beet+Soup%29&is_video=false) [Tag on Insta](http://instagram.com/littlesunnykitchen) [Leave Review](https://littlesunnykitchen.com/borscht-soup-recipe/#respond) ## More About Borscht and Variations You might be wondering about this borscht recipe, if it’s authentic, or if it will be the same as you remember eating as a child. The simple answer is that there are many ways to make this beet-based soup that is popular all across Eastern Europe! My recipe comes from my Russian grandmother, so this version is most similar to what you might find in Russia or Ukraine. I also have a [Polish Borscht recipe](https://littlesunnykitchen.com/polish-beet-borsch-soup/) that you can try\! There are many regional and family variations of borscht, but the common thread is always the beets. Some versions are vegetarian, as this one can be, using veggie stock. For a rich, meaty borscht, many people begin by making their own stock from scratch by simmering chicken, beef, or pork with water, bay leaves, and whole black peppercorns until the meat is tender. The meat is then shredded and added back into the soup. You’ll even find variations of borscht finished with beans or smoked sausage. ### You may also like... - [![Angle shot of buckwheat soup with chicken in a white bowl with a spoon](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20975'%3E%3C/svg%3E)![Angle shot of buckwheat soup with chicken in a white bowl with a spoon](https://littlesunnykitchen.com/wp-content/uploads/2016/02/Buckwheat-Soup-2-750x975.jpg)](https://littlesunnykitchen.com/russian-buckwheat-soup/) [Russian Buckwheat Soup](https://littlesunnykitchen.com/russian-buckwheat-soup/) - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20975'%3E%3C/svg%3E)![](https://littlesunnykitchen.com/wp-content/uploads/2017/08/Russian-Plushki-cinnamon-buns-8-750x975.jpg)](https://littlesunnykitchen.com/plushki/) [Russian Cinnamon Buns (Plushki)](https://littlesunnykitchen.com/plushki/) - [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20975'%3E%3C/svg%3E)![](https://littlesunnykitchen.com/wp-content/uploads/Vinaigrette-salad-1-750x975.jpg)](https://littlesunnykitchen.com/russian-vinegret-salad/) [Russian Vinegret Salad](https://littlesunnykitchen.com/russian-vinegret-salad/) - [![Kulich loaves on small plates on top of an easter egg decorated towel with flowers in the background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20975'%3E%3C/svg%3E)![Kulich loaves on small plates on top of an easter egg decorated towel with flowers in the background.](https://littlesunnykitchen.com/wp-content/uploads/2025/03/Kulich-Easter-Bread-1-750x975.jpg)](https://littlesunnykitchen.com/kulich/) [Traditional Russian Kulich](https://littlesunnykitchen.com/kulich/) [![bbq crockpot pulled chicken with two forks in a black pot.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E) ![bbq crockpot pulled chicken with two forks in a black pot.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/BBQ-Crockpot-Pulled-Chicken-1-750x750.jpg)Previous Post BBQ Crockpot Pulled Chicken](https://littlesunnykitchen.com/bbq-crockpot-pulled-chicken/) [![Collage of six hearty dinner recipes: baked macaroni and cheese with melted cheese pull, creamy chicken and vegetable casserole, bowl of chili topped with shredded cheese and sour cream, plate of spaghetti with meat sauce, skillet of creamy Tuscan chicken with sun-dried tomatoes, and slow cooker sausage with peppers in tomato sauce.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E) ![Collage of six hearty dinner recipes: baked macaroni and cheese with melted cheese pull, creamy chicken and vegetable casserole, bowl of chili topped with shredded cheese and sour cream, plate of spaghetti with meat sauce, skillet of creamy Tuscan chicken with sun-dried tomatoes, and slow cooker sausage with peppers in tomato sauce.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Back-to-School-Dinners-3-750x750.jpg)Next Post 12 Back-to-School Dinners That Save Your Sanity](https://littlesunnykitchen.com/back-to-school-dinners/) ## Reader Interactions ### Leave a Review! [Cancel reply](https://littlesunnykitchen.com/borscht-soup-recipe/#respond) 1. dorogaya says Posted on 3/30/26 at 06:16 ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Great recipe. Thank you. I have one suggestion. Under Instructions, step 7 Russian word “smetana” could be replaced by English version “sour cream” for consistency. [Reply](https://littlesunnykitchen.com/borscht-soup-recipe/#comment-219513) - Diana says Posted on 4/1/26 at 13:49 Thank you so much, and that’s a very helpful catch. I appreciate you pointing that out. [Reply](https://littlesunnykitchen.com/borscht-soup-recipe/#comment-219565) 2. Beki says Posted on 12/16/25 at 04:33 ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Delicious, warming and surprisingly filling. Perfect for a cold winters day. I’ll definitely be making this again. [Reply](https://littlesunnykitchen.com/borscht-soup-recipe/#comment-216534) - Little Sunny Kitchen says Posted on 12/16/25 at 14:56 I’m thrilled to hear that you love it! It’s one of my favorites. [Reply](https://littlesunnykitchen.com/borscht-soup-recipe/#comment-216547) 3. John Doe says Posted on 9/7/25 at 20:25 ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Delicious and flavorful soup! Highly recommend trying it. [Reply](https://littlesunnykitchen.com/borscht-soup-recipe/#comment-213542) - Little Sunny Kitchen says Posted on 9/8/25 at 15:27 Thank you so much for trying my recipe and for the kind words, John\! 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Readable Markdown	This traditional borscht is a hearty and comforting soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. It’s perfect for any time of the year, served hot with a dollop of sour cream. ![two ceramic bowls of deep red borscht soup on a wooden table with slices of dark bread. Each bowl is topped with sour cream and dill.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-1.jpg) ![Diana, author of Little Sunny Kitchen.](https://littlesunnykitchen.com/wp-content/uploads/2021/06/home-lsk.jpeg) ## Borscht the way my babushka made it Growing up, borscht was always on the table. This is my Babushka Lydia’s recipe, the exact one she used to make for us all the time. Now I make it too, and every time I peel and grate the beets (yes, with gloves!), it brings back memories of her kitchen. My favorite part is adding a big spoonful of smetana to my bowl and gently mixing it in. The soup is sweet and sour, and the smetana makes it creamy and cool in the most comforting way. ![A bowl of borscht soup with a dollop of smetana and dill, with rye bread and cheburek pies in the background](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-in-Dacha-1-1024x1024.jpg) And if you’ve never had borscht with a slice of toasted [rye bread](https://littlesunnykitchen.com/bread-machine-rye-bread-recipe/), here’s how we do it: take a raw clove of garlic, slice it in half, dip it in salt, and rub it all over the warm bread. A bite of that garlicky toast with a spoonful of borscht? There’s nothing better. ## Borscht Ingredient Notes ![The ingredients for borscht soup with beets, cabbage, and carrots. ](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-Ingredients.jpg) Complete list of ingredients and amounts can be found in the recipe card below. - Beets: Fresh beets (never canned!) are the key to a vibrantly red and delicious borscht. Carefully, so that you don’t stain every surface in your kitchen, wash, peel, and grate the beets. I like to wear gloves, and grate the beets into a large bowl to avoid any staining. - More Veggies: Onion, carrot, and cabbage pair perfectly with the beets and are traditional in my version of this classic Russian soup. - Potatoes: Diced potatoes add a hearty, creamy bite to the soup. I like to use regular white potatoes for this recipe. Russet potatoes can be a bit too starchy. - Tomato Paste: A little bit goes a long way to adding depth of flavor. If you’re using canned tomato paste, save the rest of the can by freezing it in 1-tablespoon servings, wrapped in plastic wrap. - Chicken Stock: For the best soups, use homemade chicken stock, or a good quality store-bought chicken stock or [bone broth](https://littlesunnykitchen.com/how-to-make-bone-broth/). If you’d like this recipe to be vegetarian, use [vegetable stock](https://littlesunnykitchen.com/instant-pot-stock/) instead. - Herbs: Dried bay leaves and fresh dill add bright, earthy flavor to the soup. - Garlic and White Vinegar: Borsch is different than many other soups, in that instead of being sauteed at the beginning, the garlic is added at the very end of cooking, along with a bit of vinegar to brighten the flavors. If you don’t have white vinegar, apple cider vinegar can also be used. - Sour Cream: In Eastern Europe, this is called “smetana”, and it’s a must-have finishing touch here! Add a dollop to each bowl as you’re serving it. Instead of sour cream, plain Greek yogurt can also be used. ## Tip\! Chop and prep all of your veggies ahead of time\! The beets and carrots can be shredded using a box grater or with your food processor. Slice the cabbage into similar sized pieces, and dice the onion and potatoes. ![shredded vegetables for borscht soup on two plates. ](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-Step-4.jpg) ## Recipe Tips - After the veggies have cooked down, you may need to add a bit more stock to the pot to get the right consistency. - The sweetness of the soup may vary depending on the beets used. Adjust the sugar and vinegar to taste. - Adjust the seasonings to your preference. You may need more or less salt, depending on how salty your chicken stock is, or if you add any extra liquid to the soup at the end. - My mom likes to add a diced bell pepper along with the onion for extra depth of flavor. Her best friend Alyona, who is Ukrainian, always stirs in a can of cannellini beans at the end for protein and heartiness. Feel free to add your own special touches to this recipe\! - Garnish each bowl of soup with a dollop of smetana (sour cream) and chopped fresh herbs such as dill or parsley. ## More Soup Recipes to Try [All Soups →](https://littlesunnykitchen.com/category/meal/soups/) Did you make this? Be sure to [leave a review below](https://littlesunnykitchen.com/borscht-soup-recipe/#respond) and tag me on [Facebook](https://www.facebook.com/littlesunnykitchen/), [Instagram](https://www.instagram.com/littlesunnykitchen/), or [Pinterest](https://www.pinterest.co.uk/lilsunnykitchen/_created/)\! A hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. 6 Servings A hearty and comforting borscht soup made with fresh beets, potatoes, carrots, cabbage, and dill, simmered in a flavorful chicken broth with a touch of vinegar and sugar for balance. - Large soup pot - Cutting board and knife - Box grater - Ladle - ▢ 2 tablespoons (30 ml) olive oil or avocado oil - ▢ 1 medium (100 g) yellow onion chopped - ▢ 2 medium (150 g) carrots peeled and grated - ▢ 3 medium (380 g) beets peeled and grated - ▢ 2 tablespoons (30 g) tomato paste - ▢ 10 cups (2\.4 liters) chicken stock - ▢ 3 medium (450 g) potatoes peeled and diced - ▢ 2 cups (150 g) shredded green cabbage - ▢ 2 bay leaves - ▢ 1 teaspoon granulated sugar - ▢ 1 teaspoon salt or to taste - ▢ \½ teaspoon [ground black pepper](https://go.shopmy.us/p-42796156) or to taste - ▢ 2 medium cloves garlic minced - ▢ 1 tablespoon white vinegar - ▢ 2 tablespoons chopped fresh dill plus more for serving - ▢ Smetana sour cream, for serving - Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. - Stir in the grated carrots and beets. Cook for 5 to 7 minutes, stirring occasionally. ![beets and carrots in a dutch oven.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Recipe-Step-1-750x500.jpg) - Add tomato paste, and cook for 1 minute. Then pour in the chicken stock. ![grated carrots cooked with grated beets in a dutch oven.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Step-1-750x500.jpg) - Add the diced potatoes, cabbage, bay leaves, sugar, salt, and black pepper. Stir to combine. ![cabbage and potatoes added to beet soup in a dutch oven](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Step-3-750x500.jpg) - Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until all vegetables are tender. ![carrots. beets, and potatoes cooked in a flavorful deep red broth.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Step-2-750x500.jpg) - In the final minute of cooking, stir in the minced garlic and vinegar. Remove from heat and stir in the chopped fresh dill. ![fresh dill added to a pot of borscht soup, stirred in with a red spoon.](https://littlesunnykitchen.com/wp-content/uploads/2025/08/Borscht-Soup-Step-3-750x500.jpg) - Ladle into bowls and serve hot, topped with a spoonful of smetana sour cream and additional fresh dill and ground black pepper. - Use gloves when working with beets, as they will stain your skin. - Adjust the amount of liquid in the soup to get the proper consistency. - You can also adjust the seasonings, adding additional salt, sugar, and/or vinegar to taste. The sweetness of the soup will depend on how sweet your beets are. - Store leftovers in an airtight container in the fridge for up to 4 days. The soup tastes even better the next day\! Serving: 1bowl without sour cream, Calories: 335kcal, Carbohydrates: 48g, Protein: 15g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 12mg, Sodium: 1094mg, Potassium: 1338mg, Fiber: 6g, Sugar: 17g, Vitamin A: 3557IU, Vitamin C: 39mg, Calcium: 64mg, Iron: 3mg This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators. © Little Sunny Kitchen ## More About Borscht and Variations You might be wondering about this borscht recipe, if it’s authentic, or if it will be the same as you remember eating as a child. The simple answer is that there are many ways to make this beet-based soup that is popular all across Eastern Europe! My recipe comes from my Russian grandmother, so this version is most similar to what you might find in Russia or Ukraine. I also have a [Polish Borscht recipe](https://littlesunnykitchen.com/polish-beet-borsch-soup/) that you can try\! There are many regional and family variations of borscht, but the common thread is always the beets. Some versions are vegetarian, as this one can be, using veggie stock. For a rich, meaty borscht, many people begin by making their own stock from scratch by simmering chicken, beef, or pork with water, bay leaves, and whole black peppercorns until the meat is tender. The meat is then shredded and added back into the soup. You’ll even find variations of borscht finished with beans or smoked sausage. ## Reader Interactions
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