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[All Recipes](https://momsdish.com/recipes) - [Air Fryer](https://momsdish.com/air-fryer-recipes) - [Bread](https://momsdish.com/bread-recipes) - [Breakfast](https://momsdish.com/breakfast-recipes) - [Main Dishes](https://momsdish.com/main-dish-recipes) - [Meats](https://momsdish.com/meat-recipes) - [Salads](https://momsdish.com/salad-recipes) - [Seafood](https://momsdish.com/seafood-recipes) - [Sides & Appetizers](https://momsdish.com/sides-appetizer-recipes) - [Soups](https://momsdish.com/soup-recipes) - [Sweets & Desserts](https://momsdish.com/sweets-desserts) - [Russian & Ukrainian](https://momsdish.com/russian-ukrainian-recipes) - [Miscellaneous](https://momsdish.com/misc-recipes) ### Lifesavers - [All Lifesavers](https://momsdish.com/lifesavers) - [How To](https://momsdish.com/how-to) - [Meal Plans](https://momsdish.com/meal-plans) - [Other](https://momsdish.com/misc) - [Recipe Roundups](https://momsdish.com/recipe-roundups) - [Video Guides](https://momsdish.com/video-recipes) [Jump to Recipe](https://momsdish.com/recipe/55/russian-red-borscht-recipe#jump-to-recipe) This classic borscht recipe is my family’s take on the hearty Eastern European favorite — packed with tender beef, beets, potatoes, & veggies. There’s nothing like it\!  There is truly nothing like a steaming bowl of borscht. In Eastern Europe, borscht is probably the most frequently made hearty soup — and probably the most varied one, too! It’s usually made with beets, veggies, and bone-in beef, but other types can be made with sorrel ([green borscht](https://momsdish.com/recipe/474/sorrel-soup-recipe)), rye (white borscht soup), and [cabbage](https://momsdish.com/recipe/392/cabbage-soup-recipe). This recipe is my take on the Ukrainian borscht my grandma and mother made. I’ve added personal touches, like cutting beets into strips for texture and adding kidney beans (a surprise to many!). Like many Eastern European families, my mother and grandmother passed down the core recipe, but each generation makes it their own with slightly different ingredients and/or ratios. It’s so fun to taste and see everyone’s different borschts\! **Did you know?** Borscht is super popular in Eastern Europe, partly due to how many people consider it to be a really healthy soup. It is packed with protein, fiber, vitamin C, potassium, and more nutrients/vitamins! Borscht is also naturally low in calories and cholesterol. ## How to Make Borscht Video ## How to Make Borscht from Scratch Easy to make, flavorful, and filling, this classic borscht recipe will have you hooked at first slurp. Making it is a game of layering – add in a couple ingredients, simmer the soup for a bit, then repeat the process until the soup is ready. - **Boil the meat:** In a [large pot](https://www.shopper.com/p/2cgE/r), boil the water. Slice the beef and simmer for 20 minutes. - **Sauté the veggies**: In a separate [pan](https://www.shopper.com/p/NS3J/r), sauté the carrots, onions, and grated beets in olive oil until they’re soft, then add them into the pot. - **Add the beans**: Drain and rinse the canned kidney beans and add them into the pot. Cook the soup for another 20 minutes. - **Toss in the potatoes**: Next, toss in the sliced potatoes and simmer for 15 minutes. - **Put in the remaining ingredients:** Once the potatoes are nearly finished, stir in the cabbage. Season the soup with salt, black pepper, vinegar, and ketchup. Allow the soup to simmer for 10 minutes. - **Garnish and serve**: Serve the borscht with a dollop of sour cream or mayo. Ladle a big bowl up and enjoy\! **Hot tip:** If you’re not a fan of ketchup, substitute it with tomato paste. Add in a smidge more vinegar to compensate for a slightly sour flavor.     ## Tips & Tricks for this Borscht Recipe Here are a few of my personal tips to ensure this beet soup has fall-off-the-bone meat, tender veggies, and a scrumptious broth in every slurp. - **Prepare the soup in a dutch oven:** If you have a large [dutch oven](https://www.shopper.com/p/2cgE/r), use it! This pot maintains heat and moisture wonderfully. - **Keep the soup over medium heat:** To prevent overcooking and not giving the ingredients enough time to develop their flavors, keep the soup over medium heat throughout the process. - **Season the soup to taste:** For a more tangy soup, add in lemon juice or more vinegar at the end of cooking. If you like it salty, add more salt. For more sweetness, keep the beets as the focal ingredient. - **Add in more ingredients (optional):** Feel free to add in chopped celery, bay leaves, or a couple of garlic cloves for more flavor. - **Use a mandoline slicer:** Make the sliced cabbage uniform by slicing it with a [mandoline slicer](https://www.shopper.com/p/wyIU/r). It makes the process so much easier and faster\! - **Opt for bone-in meat:** When possible, always use bone-in meat for borscht. Bone-in meat adds a level of flavor that cannot be matched. My personal favorite it beef oxtail (I get mine at Costco or Whole Foods), but it can be pricey. For cheaper options, you may use chuck, top sirloin, or beef stew meat.  ## Serving Borscht Serve a warm bowl of borscht alongside a hunk of [no-knead bread](https://momsdish.com/recipe/160/no-knead-bread), [Ukrainian garlic rolls](https://momsdish.com/ukrainian-garlic-bread-pampushky), or [honey wheat bread](https://momsdish.com/recipe/202/oatmeal-wheat-bread). It’s all up to what flavors you like with your soup! In terms of garnish, borscht is classically served with sour cream or mayonnaise, minced green onions, and fresh dill/fresh parsley. If you’re a garlic-lover, you can also add marinated chopped cloves right on top. ## Storing & Reheating Leftovers The most amazing thing about borscht is that it continues to develop its flavors each day. Honestly, day \#3 borscht is actually the best! Here are a few tips on how best to store it so the flavors continue to improve. - **Refrigerator:** To keep borscht fresh for up to a week, store it in an [airtight container](https://www.shopper.com/p/lBzS/r) in the fridge. - **Freezer:** I tend to avoid freezing borscht, because I find the potatoes and beets tend to turn mushy and gritty upon thawing. However, a lot of people do freeze theirs and love it! If you decide to freeze, store it in an airtight container and freeze for up to three months. - **Reheating:** To reheat borscht, place it in a soup pot or saucepan over medium heat and heat until warmed through, stirring frequently. ## More Classic Slavic Soup Recipes - [Creamy Vegetarian Borscht Recipe](https://momsdish.com/recipe/365/russian-creamy-beet-borscht-recipe) – Savory beet soup with vegetables - [Quick Sorrel Soup](https://momsdish.com/recipe/474/sorrel-soup-recipe) – Traditional sorrel (shchavel) borscht - [Cabbage Roll Soup](https://momsdish.com/cabbage-roll-soup) – Slavic cabbage rolls, but in soup form - [Dumpling (Pelmeni) Soup](https://momsdish.com/recipe/200/dumpling-pelmeni-soup) — Meat dumplings mixed with veggies in a light broth ## Recipe  ## Classic Borscht Recipe 4\.81 from 1654 votes [Print](https://momsdish.com/wprm_print/classic-borscht-recipe) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmomsdish.com%2Frecipe%2F55%2Frussian-red-borscht-recipe&media=https%3A%2F%2Fcdn.momsdish.com%2Fwp-content%2Fuploads%2F2020%2F02%2FClassic-Borscht-01.jpg&description=Classic+Borscht+Recipe&is_video=false) Servings [8](https://momsdish.com/recipe/55/russian-red-borscht-recipe) servings Prep Time 30 minutes mins Cook Time 45 minutes mins Total Time 1 hour hr 15 minutes mins Recipe contributed by: Natalya Drozhzhin This borscht recipe is my family's take on the hearty Eastern European classic — packed with tender beef, beets, potatoes, & veggies. There's nothing like it\! ### Ingredients - 1 lb bone-in beef - 4 tbsp [oil](https://www.shopper.com/p/G9zh/r) - 2 medium carrots grated - 1/2 large onion finely chopped - 1 large beet peeled and grated or sliced thinly - 16 oz [canned kidney beans](https://www.shopper.com/p/kxyS/r) rinsed and drained - 3 medium potatoes sliced into bite-sized pieces - 1/4 head of medium green cabbage thinly chopped - 1 tbsp [salt](https://www.shopper.com/p/32Cx/r) adjust to taste - 1 tsp [ground pepper](https://www.shopper.com/p/6p34/r) adjust to taste - 1 tbsp [white vinegar](https://www.shopper.com/p/ZtaB/r) - 2 tbsp [ketchup](https://www.shopper.com/p/RSKb/r) [US Units](https://momsdish.com/recipe/55/russian-red-borscht-recipe) – [Metric](https://momsdish.com/recipe/55/russian-red-borscht-recipe) ### Instructions - In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and add to pot; let it simmer for about 20 minutes. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-02-scaled.jpg) - In a large skillet, sauté the carrots, onions, and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) then add them into the pot. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-03-scaled.jpg) - Drain and rinse the beans and add them to the pot. Simmer for another 15 minutes. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-05-scaled.jpg) - Add in the sliced potatoes to the pot and cook for another 15 minutes. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-08-scaled.jpg) - When the potatoes are nearly done cooking, add the thinly chopped cabbage to the pot. Next, season with to taste with salt, ground pepper, vinegar, and ketchup. Let the borscht simmer for 10 more minutes. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-09-scaled.jpg) - Serve the borscht with a dollop of sour cream or mayo. Enjoy\! [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-10-scaled.jpg) Nutrition Facts Classic Borscht Recipe Amount Per Serving **Calories** 205 Calories from Fat 108 **% Daily Value\*** **Fat** 12g**18%** Saturated Fat 2g**10%** Trans Fat 0.03g Polyunsaturated Fat 2g Monounsaturated Fat 6g **Cholesterol** 24mg**8%** **Sodium** 1102mg**46%** **Potassium** 449mg**13%** **Carbohydrates** 14g**5%** Fiber 5g**20%** Sugar 4g**4%** **Protein** 12g**24%** **Vitamin A** 2599IU**52%** **Vitamin C** 13mg**16%** **Calcium** 41mg**4%** **Iron** 2mg**11%** \* Percent Daily Values are based on a 2000 calorie diet. Updated October 30, 2025 ## About Author  ### [Natalya Drozhzhin](https://momsdish.com/natalya-drozhzhin) [Instagram](https://www.instagram.com/momsdish/ "Instagram") [Facebook](https://www.facebook.com/momsdish "Facebook") [Pinterest](https://www.pinterest.com/momsdish/ "Pinterest") Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste. ## You May Also Like - [Creamy Vegetarian Borscht Recipe (Beet Soup)](https://momsdish.com/recipe/365/russian-creamy-beet-borscht-recipe) - [Quick Sorrel Soup (Shchavel Borscht)](https://momsdish.com/recipe/474/sorrel-soup-recipe) - [9 Hearty Beef Soup Recipes](https://momsdish.com/beef-soup-recipes) - [22 Classic Ukrainian Dishes](https://momsdish.com/classic-ukrainian-dishes) - [10 Ways to Cook with Cabbage](https://momsdish.com/cabbage-recipes) - [The Classic Wild Mushroom Soup](https://momsdish.com/recipe/343/wild-mushroom-soup) 4\.81 from 1654 votes ([1,654 ratings without comment](https://momsdish.com/recipe/55/russian-red-borscht-recipe)) ### Leave a Reply [Cancel reply](https://momsdish.com/wp-admin/admin-ajax.php#respond) ## 91 Comments 1.  Grace Kim [3 months ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-39736) Amazing! Will definitely be making again. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-39736) 1.  [Natalya Drozhzhin](https://momsdish.com/natalya-drozhzhin) [3 months ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-39737) Thank you, Grace! I'm so glad to hear you enjoyed this recipe\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-39737) 2.  Sona [1 year ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-36742) Does this soup freeze well? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-36742) 1.  Natalya Drozhzhin [1 year ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-36769) Yes, it does! Enjoy\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-36769) 3.  John [1 year ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-35783) Made it two days ago and it turned out superb! This is the first time I have ever had it and I am kicking myself for missing out on it for the last 50 years. Question on the beef: I ended up having to use a T-bone steak because that was the only beef with a bone at the store. I saw a comment below about using ox tails; is that what you use? Those are pretty expensive around here (small town 4-5 hours from a large city), any other suggestions? I also admit cheating on the cabbage; I used a 10-oz bag of angel hair cole slaw mix. Thank you for sharing so much with us and God bless you & your family in the coming year\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 1Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-35783) 1.  Natalya Drozhzhin [1 year ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-35787) Thank you so much for your kind words and blessings! I’m so glad you enjoyed your first experience with borscht —it’s such a comforting and flavorful dish. Using a T-bone steak was a smart choice in a pinch! The bone adds so much depth to the broth. Chuck or top sirloin are great cuts of beef to use for borscht as well. You can also use beef stew meat. Bone-in is ideal for the rich flavor, but boneless works perfectly too. Ox tails work too but, as you said, can be pricey. Thank you for sharing your experience, and wishing you and your family a blessed and joyful year ahead\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-35787) 4.  Randy [1 year ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-35233) I may give this a try. I made a borscht recipe years ago that took 2-3 days and was quite terrible. They claimed it was "authentic". One of the most difficult recipes I ever made and I ended up tossing it. This one looks easy. I love soups, stews, and chili, and I'm always looking for new recipes. P.S. I'm assuming, by not rating here, that my comment does not skew the ratings. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 1Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-35233) 1.  Natalya Drozhzhin [1 year ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-35240) I promise this recipe is much simpler and should give you a delicious result without all that hassle. Borscht is one of my favorites!  I totally get the love for soups, stews, and chili—they’re my comfort food too. I’d love to hear how this one turns out for you if you decide to give it a go\! P.S. You’re right, comments without a rating don’t affect the overall score—feel free to share your thoughts anytime!" [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 1Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-35240) 5.  Jojo [1 year ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-34731) Just made this soup. It is beyond simple to make and super delicious. Yet another winner from Momsdish \! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 2Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-34731) 1.  Natalya Drozhzhin [1 year ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-34741) Thank you so much! I’m thrilled that you found the soup both simple and delicious—exactly what I aim for.  I hope you enjoy many more winners from our blog\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 2Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-34741) 6.  Christopher Birkbeck [3 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-26445) This recipe is a thing of beauty, the oxtail broth, the low heat manifested borscht, that gets better on day 2, and best on day 3, but it's just as good 7 days later. I have never made borscht, but I have eaten it hundreds of times and this recipe competes with the best of them. Chris [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-26445) 1.  Natalya Drozhzhin [3 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-26460) Hi Chris, thank you so much for this kind feedback! I am thrilled that you found a recipe that you love! Enjoy it! Sounds so delicious!\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-26460) 7.  Nikolas [3 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-24158) This is an awesome recipe the version a friend of mines family involves adding diced tomatoes, A LOT of garlic, and the juice of half a lemon. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-24158) 1.  Natalya Drozhzhin [3 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-24163) Hi Nikolas, That version sounds quite tasty as well! Hope you give our recipe a try! I am sure you will love it! Enjoy\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-24163) 8.  Julia [3 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-22551) Hi! I wanted to ask what can I do instead if I want to make the borscht without meat? How much beef broth would I need to use instead? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-22551) 1.  Natalya Drozhzhin [3 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-22552) Hi Julia! I actually have a vegetarian borscht recipe, here is the link: [https://momsdish.com/recipe/3…](https://momsdish.com/recipe/365/russian-creamy-beet-borscht-recipe) Enjoy\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-22552) 9.  Peter [3 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-21540) I heard it goes well with Ukrainian vodka. I bought all the ingredients plus the vodka but got so pissed on the vodka that I didn’t do the recipe. I went and got a Morley’s chicken, ribs and chips instead. I’ve learned my lesson and I am going to try again but this time without the vodka. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 10Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-21540) 1.  Natalya Drozhzhin [3 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-21545) Hey Peter, you added vodka to the borscht? I dont think thats a good idea. Hope you love it second time around. Enjoy\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 4Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-21545) 10.  Andrea Prendergast [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20232) My family was from Russia (no fighting, lol). We made a similar vegetarian borscht like this. Ingredients: Red beets, vegetable broth, onions, sour salt (to taste) and fresh dill. Combine and let simmer. We usually let it simmer all day. At the end my aunt would add heavy whipping cream to the soup. Nice and easy. Now my stomach can't handle the whipping cream so I just eat it plain (sometimes with a dollop of sour cream. Give it a try\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 7Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20232) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20243) Hi Andrea- thank you for sharing! Borscht is loved by so many! I also prefer to just eat the borscht without adding any whipping cream or sour cream to it. It's nice there are so many ways to modify this recipe to taste. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 8Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20243) 11.  Laurance Gay [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20140) Hi Natalya- I began your No Knead dough last night to bake this evening. Now this morning I am beginning your Borscht recipe. I have read through your instructions twice and am a bit confused. Sorry if I missed this but I understand simmering 1 lb. two inch pieces of bone in beef in 4 quarts water for 20 min. What do I do with the beef after that? Do I cut the meat up into smaller bite size pieces without the bones? Is the water used to simmer the beef the “beef broth” or do I use a heartier beef broth in place of the water that the beef simmered in. Thank you. Laurance [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20140) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20145) Hi Laurance- thanks for reaching out. You'll let the beef simmer in the 4 quarts of water for 20 minutes and after that you just leave the meat in there as you begin to add the rest of the ingredients into the pot. It'll get more tender as the borscht keeps cooking. Hope this helps\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20145) 12.  Ben [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20099) Just found out about this dish from reading a story of a Ukrainian store owner, who’s business was just affected by a Russian missile, saying that “The two most important things a Ukrainian woman needs to know is how to make borscht and Molotovs”. I check in and pray everyday for the brave Ukrainian people, in their fight against authoritarianism and evil. I will be making this dish in honor and prayer during these dark times. Glory and Strenght To Ukraine!!\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 7Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20099) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20105) Hi Ben- thank you for your kind words and support. Borscht indeed is a CLASSIC Ukrainian dish and is loved by many. I hope you love it, too\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20105) 13.  Lou Wieting [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19884) I haven't eaten breakfast yet & I can hardly wait to make some borscht tonight thanks so much [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 6Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19884) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19886) Hi Lou - You have to share how it turns out! I think I'm craving a bowl of borscht myself this weekend. Appreciate your kind words. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19886) 14.  Andria [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19349) 4 quarts of water? is that correct? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19349) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19356) Hi Andria - Yes, that's correct! Some of the water will evaporate out, but we like a good amount of broth for this soup. Thanks for the questions and hope this helps\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19356) 15.  Payme [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19242) Have you ever home-canned this recipe? It would be great to have a few jars of it in the cold cellar/pantry. For a really quick version of this recipe, I used home-canned beef with home-canned broth, home-canned potatoes and home-canned beets. I'd rather make the whole thing then home-can the recipe in its "completeness" except for the sour cream and sprigs of fresh dill. Thoughts? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19242) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19247) Hi Payme - You could totally home-can this soup! My mom used to do it all the tip. Smart move on leaving out the sour cream and dill - those are best added fresh. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19247) 1.  Andrea Prendergast [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20233) Hot home canned (pressure cooker) or can you cold can? Can it then be frozen? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20233) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20245) Hi there- I haven't tried freezing it so I'm not sure, but you can definitely can it\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 6Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-20245) 16.  Elena Jolly [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19104) What kind of cabbage, onion and vinegar is best? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19104) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19107) Hi Elena - Green cabbage, white onion, and classic white vinegar will do. Thanks for the question and Happy New Year\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19107) 17.  Mort [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19080) Does the recipe have fresh dill in it? The picture looks like it but it's not in your ingredients list. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19080) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19084) Hi Mort - Yes, we like to garnish the soup with fresh dill. We love the extra flavor it adds, but it's not a must. Hope you enjoy and Happy New Year\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-19084) 18.  Nevaeh [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-17537) thank you for this recipe! I can't have sodium but this is a great starting point for me to modify and make sodium free  [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-17537) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-17545) Hello, I am so glad you found this recipe as a helpful blueprint and that you could customize it for yourself. Thank you for your feedback\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-17545) 19.  Julie [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-17304) Hi Natalya, I made this recipe today and it turned out good. I wanted to ask why the meet was not tender but very hard to bite through. I cooked it as directed with one bone piece and other 1 inch pieces for 45 mi. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-17304) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-17329) Hey Julie, I am happy to hear that you enjoyed it. I think a few things could cause the meat not to be tender. Maybe the cut was too large and didn't cook through. Another reason would be the cut of meat you used. If you can provide us with more details, we can try to help. Thank you\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-17329) 20.  Mark Sid [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15336) Barszcz (borscht), traditionally and most importantly, starts with fermented beets & resultant sour juice... That is the source of sourness & color. Added cooked fresh beets will provide the sweetness + the usual hearty veggie-rich stock, either pork or beef-based, or both will take care of the rest. Throw in some beans, cabbage, and potatos to make it a perfect winter soup .. Think of barszcz as a sweet & sour soup. Vinegar is never used for acidity control in traditionally cooked barszcz. Polish, Ukrainian, and eastern/central Europe's cuisines are very rich in fermented vegetables or grains-based soups. The white barszcz and żurek are based on fermented grains (wheat and/or rye)... There is also an 'ogórkowa' (fermented cucumber, not dills) and kapuśniak (fermented cabbage). Just like the Japanese miso ramens are based on fermented soybeans. There is a lot of interest nowadays in fermented vegetables... because we've learned so much about their positive influence on our intestinal microbiome. Hope that helps clear the Ukrainian-Russian borsch (barszcz) dispute ... [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 4Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15336) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15339) Mark, thank you very much for sharing your knowledge, this was so interesting to learn\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 6Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15339) 1.  Mark Sid [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15456) Like the viruses .. foods don't need visas or passports ..to cross the borders.. sort of like .. kapustniak/kapuśniak/saurkrautsuppe/choucroute garnis ..from Kyiv via Warsaw via Berlin to Paris .. nothing .. other than slightly mutated culinary ideas .. Same planet .. same air .. same water .. same life .. same foods ..sometimes variants .. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 8Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15456) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15467) Yes, similar recipes with slight variations, and they are all delicious\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15467) 21.  George [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15185) I have tried many various borscht recipes over the years to find what I like best, and your recipe is very similar to what I arrived at. Biggest difference is one recipe I tried had you boil the beets whole for about 45 minutes before cooling and cutting them, and I like the texture better that way. I use the purple beets water for part of the liquid as well. I have also found that while stew beef is best, when I am in a hurry or being cheap, it tastes pretty good with ground beef as well. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 4Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15185) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15188) I'm so glad you enjoyed this recipe, thank you for taking the time to comment your feedback\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15188) 22.  Philip Koch [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-14976) Beets are high in iron. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-14976) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-14982) Yes!! Really good for you\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-14982) 23.  Paige Brown [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12828) I really love sauerkraut so I think I would prefer that over the vinegar and ketchup. How much would you suggest putting in? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 7Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12828) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12854) I would do half of the fresh cabbage and replace the other half with sauerkraut. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 6Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12854) 1.  George [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15186) I have made mine with half a can of sauerkraut before and it tasted great, as well as being cheaper and faster than chopping a head of cabbage. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15186) 1.  Natalya Drozhzhin [4 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15187) Thank you for the tip, George! That is a great idea\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-15187) 24.  Philip. [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12387) In the first step you say "Cut beet into 2-inch pieces and let it simmer" but the picture looks like meat. Is it beet or beef? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 4Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12387) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12391) Oh my, yes beef  thank you\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 6Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12391) 25.  Shari [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12266) If I use chicken in the borscht, what’s the process for that? Do I boil it, bake it, or just what? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 4Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12266) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12270) You would follow the same process as you would with beef. You may just need to cook it for a shorter time\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 6Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-12270) 26.  grace [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11862) this is INCREDIBLE! thank you for sharing this classic, true-to-form recipe. a few substitutions for V/VG that i did: i put in vegan sausage (1 pack) and simmered it in veg broth for the first step. i used 1 jar of quartered beets brined in a red vinaigrette (Trader Joe's) because they were out of beets-- and it was perfect! this meant i skipped the vinegar at the end. added a dash of sriracha instead of ketchup-- nice color, nice little kick. i added a dollop of no-fat greek yogurt (my non-VG cheat) instead of sour cream to let the Borscht bring the sour-ness. will definitely be making this again (and again). [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 7Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11862) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11865) Hey Grace, I am loving all the tips. So happy to hear that you loved it! Thank you for sharing. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11865) 27.  Kristie Barrett [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11035) What is the green herb in the picture of the cabbage going into the pot? I don't see it listed on the ingredients... [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11035) 1.  Sarah [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11870) Many traditional Borscht recipes do add fresh chopped dill before serving. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11870) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11876) Hey Sarah, yes, it is very common. But every household still did it a bit different. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11876) 2.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11040) Hey Kristie, its fresh parsley, it adds a bit more color to the photo. I don't add it to the soup. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 4Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11040) 28.  wordsaremyworld [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-10505) To answer your question .... there are a hundred different types of borscht - all made with beets but all different - and it is a common soup not just in Russia and Ukraine, but in Belarus, Lithuania, Latvia, Estonia, Poland, Chech Republic, Slovakia... maybe other countries as well. My favorite is the cool borscht made with beet greens and kefir served on warm June days - when i visited Vilnius in June of 1992 it was a stole in every restaurant. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 4Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-10505) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-10507) Thank you for sharing\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-10507) 29.  Nina [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9789) Hi Natalya! I have made this borscht! But i must say it didn't turn out as red as expected! I have omitted the vinegar and ketchup though. Could it be the reason ? Many thanks. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9789) 1.  Carol Boyko [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11920) The carrots leach the red dye from the beets...you can add a small can of tomato paste and it will redden up again. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11920) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11945) Hey Carol, thank you for this awesome tip\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11945) 2.  Annette [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11530) Vinegar or lemon juice or pickle brine help keep the red colour. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 6Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11530) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11532) Anette, such a great tip! Thanks for sharing\! [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-11532) 3.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9790) Hey Nina, the redness comes from the beets. Some beets have a deeper color and some don't. The taste is probably very similar though. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 4Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9790) 1.  Nina [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9791) Thank you for your reply!  [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 4Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9791) 30.  Anya [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9457) Hey! Could you give us some tips if we wanted to make it vegetarian? I’m assuming just using veggie broth and cooking the veggies in there? [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 5Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9457) 1.  Natalya Drozhzhin [5 years ago](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9467) Hey Anya, yes, sue veggie broth and skip the meat part altogether. Definitely add beans, it will be really good. We make it vegetarian as well sometimes and the beans add so much flavor. [Show More](https://momsdish.com/recipe/55/russian-red-borscht-recipe) 3Like[Reply](https://momsdish.com/recipe/55/russian-red-borscht-recipe#comment-9467) - Load More Comments [](https://momsdish.com/about) ## Hello\! Welcome to my blog! Momsdish is all about less ingredients and approachable cooking. I promise to make you fall in love with cooking. Read my story to see what makes Momsdish so special. 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This classic borscht recipe is my family’s take on the hearty Eastern European favorite — packed with tender beef, beets, potatoes, & veggies. There’s nothing like it\!  There is truly nothing like a steaming bowl of borscht. In Eastern Europe, borscht is probably the most frequently made hearty soup — and probably the most varied one, too! It’s usually made with beets, veggies, and bone-in beef, but other types can be made with sorrel ([green borscht](https://momsdish.com/recipe/474/sorrel-soup-recipe)), rye (white borscht soup), and [cabbage](https://momsdish.com/recipe/392/cabbage-soup-recipe). This recipe is my take on the Ukrainian borscht my grandma and mother made. I’ve added personal touches, like cutting beets into strips for texture and adding kidney beans (a surprise to many!). Like many Eastern European families, my mother and grandmother passed down the core recipe, but each generation makes it their own with slightly different ingredients and/or ratios. It’s so fun to taste and see everyone’s different borschts\! **Did you know?** Borscht is super popular in Eastern Europe, partly due to how many people consider it to be a really healthy soup. It is packed with protein, fiber, vitamin C, potassium, and more nutrients/vitamins! Borscht is also naturally low in calories and cholesterol. ## How to Make Borscht Video ## How to Make Borscht from Scratch Easy to make, flavorful, and filling, this classic borscht recipe will have you hooked at first slurp. Making it is a game of layering – add in a couple ingredients, simmer the soup for a bit, then repeat the process until the soup is ready. - **Boil the meat:** In a [large pot](https://www.shopper.com/p/2cgE/r), boil the water. Slice the beef and simmer for 20 minutes. - **Sauté the veggies**: In a separate [pan](https://www.shopper.com/p/NS3J/r), sauté the carrots, onions, and grated beets in olive oil until they’re soft, then add them into the pot. - **Add the beans**: Drain and rinse the canned kidney beans and add them into the pot. Cook the soup for another 20 minutes. - **Toss in the potatoes**: Next, toss in the sliced potatoes and simmer for 15 minutes. - **Put in the remaining ingredients:** Once the potatoes are nearly finished, stir in the cabbage. Season the soup with salt, black pepper, vinegar, and ketchup. Allow the soup to simmer for 10 minutes. - **Garnish and serve**: Serve the borscht with a dollop of sour cream or mayo. Ladle a big bowl up and enjoy\! **Hot tip:** If you’re not a fan of ketchup, substitute it with tomato paste. Add in a smidge more vinegar to compensate for a slightly sour flavor.     ## Tips & Tricks for this Borscht Recipe Here are a few of my personal tips to ensure this beet soup has fall-off-the-bone meat, tender veggies, and a scrumptious broth in every slurp. - **Prepare the soup in a dutch oven:** If you have a large [dutch oven](https://www.shopper.com/p/2cgE/r), use it! This pot maintains heat and moisture wonderfully. - **Keep the soup over medium heat:** To prevent overcooking and not giving the ingredients enough time to develop their flavors, keep the soup over medium heat throughout the process. - **Season the soup to taste:** For a more tangy soup, add in lemon juice or more vinegar at the end of cooking. If you like it salty, add more salt. For more sweetness, keep the beets as the focal ingredient. - **Add in more ingredients (optional):** Feel free to add in chopped celery, bay leaves, or a couple of garlic cloves for more flavor. - **Use a mandoline slicer:** Make the sliced cabbage uniform by slicing it with a [mandoline slicer](https://www.shopper.com/p/wyIU/r). It makes the process so much easier and faster\! - **Opt for bone-in meat:** When possible, always use bone-in meat for borscht. Bone-in meat adds a level of flavor that cannot be matched. My personal favorite it beef oxtail (I get mine at Costco or Whole Foods), but it can be pricey. For cheaper options, you may use chuck, top sirloin, or beef stew meat.  ## Serving Borscht Serve a warm bowl of borscht alongside a hunk of [no-knead bread](https://momsdish.com/recipe/160/no-knead-bread), [Ukrainian garlic rolls](https://momsdish.com/ukrainian-garlic-bread-pampushky), or [honey wheat bread](https://momsdish.com/recipe/202/oatmeal-wheat-bread). It’s all up to what flavors you like with your soup! In terms of garnish, borscht is classically served with sour cream or mayonnaise, minced green onions, and fresh dill/fresh parsley. If you’re a garlic-lover, you can also add marinated chopped cloves right on top. ## Storing & Reheating Leftovers The most amazing thing about borscht is that it continues to develop its flavors each day. Honestly, day \#3 borscht is actually the best! Here are a few tips on how best to store it so the flavors continue to improve. - **Refrigerator:** To keep borscht fresh for up to a week, store it in an [airtight container](https://www.shopper.com/p/lBzS/r) in the fridge. - **Freezer:** I tend to avoid freezing borscht, because I find the potatoes and beets tend to turn mushy and gritty upon thawing. However, a lot of people do freeze theirs and love it! If you decide to freeze, store it in an airtight container and freeze for up to three months. - **Reheating:** To reheat borscht, place it in a soup pot or saucepan over medium heat and heat until warmed through, stirring frequently. ## More Classic Slavic Soup Recipes - [Creamy Vegetarian Borscht Recipe](https://momsdish.com/recipe/365/russian-creamy-beet-borscht-recipe) – Savory beet soup with vegetables - [Quick Sorrel Soup](https://momsdish.com/recipe/474/sorrel-soup-recipe) – Traditional sorrel (shchavel) borscht - [Cabbage Roll Soup](https://momsdish.com/cabbage-roll-soup) – Slavic cabbage rolls, but in soup form - [Dumpling (Pelmeni) Soup](https://momsdish.com/recipe/200/dumpling-pelmeni-soup) — Meat dumplings mixed with veggies in a light broth ## Recipe  ## Classic Borscht Recipe 4\.81 from 1654 votes Prep Time 30 minutes Cook Time 45 minutes Total Time 1 hour 15 minutes Recipe contributed by: Natalya Drozhzhin This borscht recipe is my family's take on the hearty Eastern European classic — packed with tender beef, beets, potatoes, & veggies. There's nothing like it\! - 1 lb bone-in beef - 4 tbsp [oil](https://www.shopper.com/p/G9zh/r) - 2 medium carrots grated - 1/2 large onion finely chopped - 1 large beet peeled and grated or sliced thinly - 16 oz [canned kidney beans](https://www.shopper.com/p/kxyS/r) rinsed and drained - 3 medium potatoes sliced into bite-sized pieces - 1/4 head of medium green cabbage thinly chopped - 1 tbsp [salt](https://www.shopper.com/p/32Cx/r) adjust to taste - 1 tsp [ground pepper](https://www.shopper.com/p/6p34/r) adjust to taste - 1 tbsp [white vinegar](https://www.shopper.com/p/ZtaB/r) - 2 tbsp [ketchup](https://www.shopper.com/p/RSKb/r) - In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and add to pot; let it simmer for about 20 minutes. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-02-scaled.jpg) - In a large skillet, sauté the carrots, onions, and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) then add them into the pot. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-03-scaled.jpg) - Drain and rinse the beans and add them to the pot. Simmer for another 15 minutes. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-05-scaled.jpg) - Add in the sliced potatoes to the pot and cook for another 15 minutes. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-08-scaled.jpg) - When the potatoes are nearly done cooking, add the thinly chopped cabbage to the pot. Next, season with to taste with salt, ground pepper, vinegar, and ketchup. Let the borscht simmer for 10 more minutes. [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-09-scaled.jpg) - Serve the borscht with a dollop of sour cream or mayo. Enjoy\! [](https://cdn.momsdish.com/wp-content/uploads/2020/02/Russian-Red-Borscht-Recipe-10-scaled.jpg) Nutrition Facts Classic Borscht Recipe Amount Per Serving **Calories** 205 Calories from Fat 108 **% Daily Value\*** **Fat** 12g**18%** Saturated Fat 2g**10%** Trans Fat 0.03g Polyunsaturated Fat 2g Monounsaturated Fat 6g **Cholesterol** 24mg**8%** **Sodium** 1102mg**46%** **Potassium** 449mg**13%** **Carbohydrates** 14g**5%** Fiber 5g**20%** Sugar 4g**4%** **Protein** 12g**24%** **Vitamin A** 2599IU**52%** **Vitamin C** 13mg**16%** **Calcium** 41mg**4%** **Iron** 2mg**11%** \* Percent Daily Values are based on a 2000 calorie diet. Updated October 30, 2025 ## About Author  ### [Natalya Drozhzhin](https://momsdish.com/natalya-drozhzhin) Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.