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Meta TitleClassic Borscht Soup Recipe - Savor the Best
Meta DescriptionBorscht is the national dish of Ukraine! Beets are the main ingredient in this beef and vegetable soup which gives it a vibrant, ruby color.
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This post may contain affiliate links. Please read our disclosure policy . As an Amazon Associate, I earn from qualifying purchases. Our classic Borscht soup is loaded with hearty beef, root vegetables and red beets which gives it an earthy, savory flavor and vibrant, ruby-red color. Inspired by a traditional Ukrainian Borscht recipe, this soup begins with a homemade beef broth which gives it an extra flavorful base. Borscht, a traditional beet soup that originates from Ukraine, is one of our favorite soup recipes. Packed with veggies and plenty of red beets, this Borscht is as vibrant as it is tasty. Our recipe starts with a rich, beefy broth made from scratch. If you’re looking to simplify, feel free to skip the homemade broth and use store bought. Similar to our  Roasted Red Beetroot Soup  (which is like a vegetarian borscht) and our  Vegetable and Lamb Soup , this hearty dish makes a great stand alone meal, but you can also serve small bowls of it as a starter, too.  Why This Borscht Recipe Works Borscht is a delicious soup that can be served hot or cold, with or without meat, but we prefer it with tender beef and a flavorful base of homemade broth . In our opinion, it’s one of the key elements to making the best Borscht! The homemade broth adds that “extra,” thanks to collagen-rich marrow bones and the meaty beef that falls off during the simmer time. It all comes together to create the most flavor-rich broth for the borscht recipe.  This hearty soup is: A comforting, homestyle soup recipe that is filling and sure to warm you up.  Inspired by a traditional Borscht recipe, the ease of this delicious recipe will surprise you! Loaded with tender beef, veggies, and so much flavor. A great recipe for a main course soup, whether you’re serving it for lunch or dinner. Borscht (Beet Soup) Ingredients Here’s a look at the main ingredients required to make the recipe for this beet-based soup.  For the broth recipe: Beef on the bone.  Use hearty soup bones with bits of beef on them. You can also add one pound of beef stew meat, if desired.  Water.  The base to creating the beefy flavorful broth.  Veggies. The soup calls for a mix of carrot, parsnip, celery stalk, fennel, and onion. All of these create a rich and savory broth.  Seasonings.  Bay leaves, peppercorns, sea salt and fresh pepper help add flavor to the soup.  If you want to skip the homemade broth, you can add canned broth and leftover roast beef. But you will get sooo much more flavor in the soup if you take the time to make the stock. It isn’t difficult; it just takes some time but you will want to add it to your recipe collection for all your soup recipes.  ​For the Ukrainian beet soup: Fresh beets.  Make sure to use fresh, raw beets that have been scrubbed of any residual soil and peeled. This is what gives red Borscht its beautiful color.   Vegetables.  We like Borsht soup with carrots, shredded cabbage, white potatoes and chopped onion.  Tomato paste.  Gives the recipe an extra kick of umami flavor! Sugar.  A small amount of sugar helps bring out the natural sweetness of the beets.  Chopped dill.  Adds a contrasting, herbaceous flavor that pairs well with sweet beets and savory aromatics.  Garnishes.  You can adjust the toppings to your personal preference, but we recommend sour cream, fresh dill fronds and lemon wedges. The fresh lemon juice gives the borscht a slight sour taste that balances out all the flavors and brings this recipe home!  Here’s a look at the steps required to make our recipe for Borscht but be sure to scroll to the bottom of the page to view the  printable recipe card  with all of the details.  ​First, make the stock (this is the step that adds a ton of flavor to the borscht recipe). In a large pot over high heat, add the beef and bones, water, veggies, bay leaves, peppercorns, salt and pepper. Bring it to a boil and reduce the heat. Simmer in the pot for two hours. ​Transfer the meat and bones to a cutting board and let it cool long enough to handle. Remove any beef from the bones and dice or chop it into pieces.  Add the beets to the broth and bring it to a boil. Simmer for 20 minutes, then transfer the beets to a plate.  Add the carrots, cabbage, potatoes and onions to the stock. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 15 minutes.  Grate the cooled beets with a box grater or food processor.  When the veggies are fork-tender, add the beets and chopped meat to the pot along with the tomato paste, sugar and salt. Simmer for 10 minutes.  Stir in the chopped dill and simmer another 5 minutes. Taste and adjust the seasoning, if needed.  Serve the Borscht in shallow bowls, topped with a dollop of sour cream and fresh dill.   Tips for the Best Results Perfecting your borscht recipe is an art that extends beyond simply following the steps. It’s about knowing the little tricks that elevate the flavors and textures to create a truly memorable meal. The beets are done simmering after about 20 minutes in the broth. You can test them by poking them with a sharp knife. It should easily slide into the beet with just a little bit of resistance.  Feel free to add a pound of stew meat or even sausage to the broth, along with the bones.  You can make the stock ahead of time and store it in the refrigerator. When chilled, fat will accumulate to the surface and you can scrape it off the top and discard it.  Simmer the stock at a low temperature for at least two hours to extract the maximum flavor from the bones and give the borscht a rich flavor.  Wear gloves when you peel the beets to avoid staining your hands. If you want a thicker soup, mash some of the potatoes in the pot. And for a thinner soup, add a bit more broth. Storage and Reheating Store any leftover Borscht in an airtight container in the refrigerator. The soup will keep well for 5-6 days.  To freeze Borscht, transfer portions into freezer-safe containers or large freezer bags. Store in the freezer for up to two months.  To reheat, warm up the cold Borscht in the microwave or in a saucepan over the stovetop on medium heat. If using the microwave, make sure to cover portions to prevent any splashing of the vibrant red soup which can make a mess and potentially stain.  Serving Suggestions Classic Borscht is hearty enough to be enjoyed on its own, but you can always up the deliciousness with a few tasty sides! Here are some suggestions if you’re looking for recipe pairings that go well with Borscht.  A slice of our  No-Knead Rye Bread  is perfect for dunking into Borscht, and has a deep flavor, moist crumb and crisp crust.  You can never go wrong with a fresh homemade Caesar and our  Little Gem Caesar Salad  is flavor-packed and easy to make.  Whipped Ricotta Dip  is a wonderful appetizer that works with nearly any meal. You can make it with just a few ingredients and serve it with your favorite little dunkers and dippers.  For a full meal, serve this Ukraininan borscht with paprika chicken and a tossed green salad. Some Other Recipes We Are Sure You Will Love: Swedish yellow split pea soup Roasted Beets Roasted Red Beet Hummus Pin this now to find it later! Pin It To make the stock: â–˘ 2½ pounds bone-in beef shank , or use meaty beef soup bones or short ribs â–˘ 12 cups water â–˘ 1 large carrot â–˘ 1 parsnip â–˘ 1 stalk celery â–˘ 1 fennel bulb , quartered â–˘ 1 onion â–˘ 2 bay leaves â–˘ 4 to 6 whole peppercorns â–˘ 1 teaspoon salt â–˘ ½ teaspoon ground black pepper For the soup: â–˘ 2 pounds fresh beets , cleaned and peeled â–˘ 3 large carrots , diced â–˘ 2 cups cabbage , shredded â–˘ 2 cups russet potatoes , cubed â–˘ 2 onions , chopped â–˘ 3 tablespoons tomato paste â–˘ 1 tablespoon granulated sugar â–˘ 2 tablespoons chopped dill Garnish â–˘ Sour cream â–˘ 2 lemons , quartered To make the stock: To a large stock pot add beef and bones, the water, carrots, parsnip, celery, fennel, onion, bay leaves, peppercorns, salt and pepper. Bring to a boil, reduce heat, cover and simmer for two hours. Remove and discard the vegetables, reserving the broth. Transfer the meat and bones to a cutting board and allow to cool enough to handle then remove any meat from the bones and dice or chop the meat into pieces. Discard the bones. To make the soup: Add the beets to the reserved broth, bring to a boil and simmer 20 minutes or until the tip of a sharp knife slides into the beets with some resistance. Remove the beets from the soup pot and transfer to a plate to cool. Add the carrots, cabbage, potatoes and onions to the stock, bring back to a boil; then reduce the heat to simmer, cover and cook 15 minutes. While the vegetables are cooking grate the cooled beets using either a box grater or a food processor with the large grate attachment. When the vegetables are fork-tender, add the beets and chopped meat to the stock with the tomato puree, sugar and salt. Simmer for 10 minutes. Stir in the chopped dill and continue to simmer another 5 minutes. Taste and adjust the seasoning if necessary. To serve, pour soup into shallow bowls, top with 1 tablespoon sour cream and a sprig of the dill. Accompany each serving with a lemon wedge to squeeze over their serving. 1 pound of stew meat can be used along with a few marrow bones. The marrow bones are collagen-rich and add a delicious flavor to the broth. The soup broth can be made earlier and refrigerated to allow any accumulated fat to surface, harden and be removed. This recipe has been adapted from the Foods and Cooking of Russia and Poland by, Elena Makhonko and Ewa Michalik. Serving: 2 cup , Calories: 207 kcal , Carbohydrates: 26 g , Protein: 13 g , Fat: 7 g , Saturated Fat: 3 g , Polyunsaturated Fat: 3 g , Cholesterol: 33 mg , Sodium: 296 mg , Fiber: 5 g , Sugar: 12 g Nutrition information is automatically calculated, so should only be used as an approximation. Like this recipe? Rate & comment below! About Pat Nyswonger Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy. You May Also Like
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![](https://ct.pinterest.com/v3/?event=init&tid=2613241840486&pd[em]=<hashed_email_address>&noscript=1) [Skip to content](https://savorthebest.com/borsch/#main-content) [Get recipes, tips and more! Get free recipes and exclusive content. →](https://savorthebest.com/subscribe/) [![Savor the Best logo](https://savorthebest.com/wp-content/themes/savorthebest-2025/assets/images/primary.png)](https://savorthebest.com/) - [Recipe Index](https://savorthebest.com/recipe-index/) - [Main Dish](https://savorthebest.com/category/main-dish/) - [Desserts](https://savorthebest.com/category/desserts/) - [Salads](https://savorthebest.com/category/salads/) - [Sourdough](https://savorthebest.com/category/sourdough/) - [Breakfast](https://savorthebest.com/category/breakfast/) - [Sandwiches and Pizza](https://savorthebest.com/category/sandwiches-pizza/) - [Appetizers](https://savorthebest.com/category/appetizers/) - [Pasta](https://savorthebest.com/category/pasta/) - [Shop](https://shop.savorthebest.com/) - [Meal Plans](https://savorthebest.com/meal-plans/) - [My Recipes](https://savorthebest.com/recipe-collections/) - [Log In](https://savorthebest.com/login/) [Home](https://savorthebest.com/) › [Recipe Index](https://savorthebest.com/recipe-index/) › [Soups and Stews](https://savorthebest.com/category/soups-stews/) # Classic Borscht Soup Recipe [![](https://secure.gravatar.com/avatar/d8eb4595c694445e64d4ab2ce0099fabefdb80a30893e11e389f074551693bc0?s=64&d=mm&r=g)](https://savorthebest.com/about-pat/) By [Pat Nyswonger](https://savorthebest.com/about-pat/) On Feb 19, 2014, • Updated Apr 28, 2024 5 from 12 votes [Jump to Recipe](https://savorthebest.com/borsch/#wprm-recipe-container-19683) This post may contain affiliate links. Please read our [disclosure policy](https://savorthebest.com/disclosure/). As an Amazon Associate, I earn from qualifying purchases. - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fsavorthebest.com%2Fborsch%2F&t=Classic%20Borscht%20Soup%20Recipe%C2%A0 "Share on Facebook") - Pinterest - [Flipboard](https://share.flipboard.com/bookmarklet/popout?v=2&url=https%3A%2F%2Fsavorthebest.com%2Fborsch%2F&title=Classic%20Borscht%20Soup%20Recipe%C2%A0 "Share on Flipboard") ![A soup bowl of borscht garnished with sour cream and a sprig of dill.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5979-683x1024.jpg) Our classic Borscht soup is loaded with hearty beef, root vegetables and red beets which gives it an earthy, savory flavor and vibrant, ruby-red color. Inspired by a traditional Ukrainian Borscht recipe, this soup begins with a homemade beef broth which gives it an extra flavorful base. ![A soup bowl of borscht garnished with sour cream and a sprig of dill.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5979-683x1024.jpg) Borscht, a traditional beet soup that originates from Ukraine, is one of our favorite soup recipes. Packed with veggies and plenty of red beets, this Borscht is as vibrant as it is tasty. Our recipe starts with a rich, beefy broth made from scratch. If you’re looking to simplify, feel free to skip the homemade broth and use store bought. Similar to our [Roasted Red Beetroot Soup](https://savorthebest.com/roasted-red-beet-soup/) (which is like a vegetarian borscht) and our [Vegetable and Lamb Soup](https://savorthebest.com/vegetable-and-lamb-soup/), this hearty dish makes a great stand alone meal, but you can also serve small bowls of it as a starter, too. ## Why This Borscht Recipe Works Borscht is a delicious soup that can be served hot or cold, with or without meat, but we prefer it with tender beef and a flavorful base of [homemade broth](https://savorthebest.com/beef-bone-broth/). In our opinion, it’s one of the key elements to making the best Borscht\! The homemade broth adds that “extra,” thanks to collagen-rich marrow bones and the meaty beef that falls off during the simmer time. It all comes together to create the most flavor-rich broth for the borscht recipe. This hearty soup is: - A comforting, homestyle soup recipe that is filling and sure to warm you up. - Inspired by a traditional Borscht recipe, the ease of this delicious recipe will surprise you\! - Loaded with tender beef, veggies, and so much flavor. - A great recipe for a main course soup, whether you’re serving it for lunch or dinner. ## Borscht (Beet Soup) Ingredients ![A soup bowl of borscht garnished with sour cream and a sprig of dill. A soup spoon and napkin in the background.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5976-683x1024.jpg) Here’s a look at the main ingredients required to make the recipe for this beet-based soup. For the broth recipe: - **Beef on the bone.** Use hearty soup bones with bits of beef on them. You can also add one pound of beef stew meat, if desired. - **Water.** The base to creating the beefy flavorful broth. - **Veggies.** The soup calls for a mix of carrot, parsnip, celery stalk, fennel, and onion. All of these create a rich and savory broth. - **Seasonings.** Bay leaves, peppercorns, sea salt and fresh pepper help add flavor to the soup. If you want to skip the homemade broth, you can add canned broth and leftover roast beef. But you will get sooo much more flavor in the soup if you take the time to make the stock. It isn’t difficult; it just takes some time but you will want to add it to your recipe collection for all your soup recipes. ![Ingredients for Borscht recipe.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5160-1024x683.jpg) ​For the Ukrainian beet soup: - **Fresh beets.** Make sure to use fresh, raw beets that have been scrubbed of any residual soil and peeled. This is what gives red Borscht its beautiful color. - **Vegetables.** We like Borsht soup with carrots, shredded cabbage, white potatoes and chopped onion. - **Tomato paste.** Gives the recipe an extra kick of umami flavor\! - **Sugar.** A small amount of sugar helps bring out the natural sweetness of the beets. - **Chopped dill.** Adds a contrasting, herbaceous flavor that pairs well with sweet beets and savory aromatics. - **Garnishes.** You can adjust the toppings to your personal preference, but we recommend sour cream, fresh dill fronds and lemon wedges. The fresh lemon juice gives the borscht a slight sour taste that balances out all the flavors and brings this recipe home\! ![Vegetable ingredients to make Borscht.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5161-1024x683.jpg) ## Our Borscht Soup Recipe Here’s a look at the steps required to make our recipe for Borscht but be sure to scroll to the bottom of the page to view the **printable recipe card** with all of the details. ![Pouring water into a soup pot filled with beef and vegetables.](https://savorthebest.com/wp-content/uploads/2023/10/Borscht_5168-1024x683.jpg) ​First, make the stock (this is the step that adds a ton of flavor to the borscht recipe). In a large pot over high heat, add the beef and bones, water, veggies, bay leaves, peppercorns, salt and pepper. ![Removing beef and bones from a soup pot with vegetables and broth.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5186-1024x683.jpg) Bring it to a boil and reduce the heat. Simmer in the pot for two hours. ​Transfer the meat and bones to a cutting board and let it cool long enough to handle. Remove any beef from the bones and dice or chop it into pieces. ![A wooden cutting board, knife and chopped beef. Beef bones in the upper right corner.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5197-1024x683.jpg) ![Four red beets and bay leaves in a soup pot.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5191-1024x683.jpg) Add the beets to the broth and bring it to a boil. Simmer for 20 minutes, then transfer the beets to a plate. ![A soup pot with cabbage and vegetables.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5198-1024x683.jpg) Add the carrots, cabbage, potatoes and onions to the stock. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 15 minutes. ![Grated beets on a cutting board with a box grater. A plate with a whole beet in the upper right corner.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5204-1024x683.jpg) Grate the cooled beets with a box grater or food processor. ![Adding chopped cooked beef to a pot os beet soup.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5212-1024x683.jpg) When the veggies are fork-tender, add the beets and chopped meat to the pot along with the tomato paste, sugar and salt. Simmer for 10 minutes. Stir in the chopped dill and simmer another 5 minutes. Taste and adjust the seasoning, if needed. Serve the Borscht in shallow bowls, topped with a dollop of sour cream and fresh dill. ![Soup pot with beet soup adding fresh dill sprigs.](https://savorthebest.com/wp-content/uploads/2023/10/Borscht_5216-1024x683.jpg) ## Tips for the Best Results Perfecting your borscht recipe is an art that extends beyond simply following the steps. It’s about knowing the little tricks that elevate the flavors and textures to create a truly memorable meal. - The beets are done simmering after about 20 minutes in the broth. You can test them by poking them with a sharp knife. It should easily slide into the beet with just a little bit of resistance. - Feel free to add a pound of stew meat or even sausage to the broth, along with the bones. - You can make the stock ahead of time and store it in the refrigerator. When chilled, fat will accumulate to the surface and you can scrape it off the top and discard it. - Simmer the stock at a low temperature for at least two hours to extract the maximum flavor from the bones and give the borscht a rich flavor. - Wear gloves when you peel the beets to avoid staining your hands. - If you want a thicker soup, mash some of the potatoes in the pot. And for a thinner soup, add a bit more broth. ## Storage and Reheating - Store any leftover Borscht in an airtight container in the refrigerator. The soup will keep well for 5-6 days. - To freeze Borscht, transfer portions into freezer-safe containers or large freezer bags. Store in the freezer for up to two months. - To reheat, warm up the cold Borscht in the microwave or in a saucepan over the stovetop on medium heat. If using the microwave, make sure to cover portions to prevent any splashing of the vibrant red soup which can make a mess and potentially stain. ![A soup pot filled with borscht and a ladle lifting a scoop of soup.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5974-683x1024.jpg) ## Serving Suggestions Classic Borscht is hearty enough to be enjoyed on its own, but you can always up the deliciousness with a few tasty sides! Here are some suggestions if you’re looking for recipe pairings that go well with Borscht. - A slice of our [No-Knead Rye Bread](https://savorthebest.com/no-knead-rye-bread/) is perfect for dunking into Borscht, and has a deep flavor, moist crumb and crisp crust. - You can never go wrong with a fresh homemade Caesar and our [Little Gem Caesar Salad](https://savorthebest.com/little-gem-caesar-salad/) is flavor-packed and easy to make. - [Whipped Ricotta Dip](https://savorthebest.com/whipped-ricotta-dip/) is a wonderful appetizer that works with nearly any meal. You can make it with just a few ingredients and serve it with your favorite little dunkers and dippers. - For a full meal, serve this Ukraininan borscht with [paprika chicken](https://savorthebest.com/garlic-chicken-with-smokey-paprika/) and a tossed green salad. ## Some Other Recipes We Are Sure You Will Love: - [Swedish yellow split pea soup](https://savorthebest.com/swedish-yellow-split-pea-soup-2/) - [Roasted Beets](https://savorthebest.com/roasted-beets/) - [Roasted Red Beet Hummus](https://savorthebest.com/roasted-red-beet-hummus/) Pin this now to find it later\! [Pin It](https://pinterest.com/pin/create/button/?url=https://savorthebest.com/borsch/&media=https://savorthebest.com/wp-content/uploads/2023/10/borscht_5979.jpg&description=Classic%20Borscht%20Soup%20Recipe%C2%A0 "Share on Pinterest") ![A soup bowl of borscht garnished with sour cream and a sprig of dill.](https://savorthebest.com/wp-content/uploads/2023/10/how-to-make-borscht_5976-300x300.jpg) Prep Time: 40 minutes mins Cook Time: 2 hours hrs Total Time: 2 hours hrs 40 minutes mins 5 from 12 votes ## Borscht By [Pat Nyswonger](https://savorthebest.com/about-pat/) This classic Borscht recipe is the national dish of Ukraine. Beef and root vegetables are included in this savory soup, but it gets its vibrant rub red color from the main ingredient of red beets. *If you make this recipe, please leave a star rating and comment.* Servings: 8 servings [Save](https://savorthebest.com/recipe-collections/)[Saved](https://savorthebest.com/recipe-collections/) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fsavorthebest.com%2Fborsch%2F&media=https%3A%2F%2Fsavorthebest.com%2Fwp-content%2Fuploads%2F2023%2F10%2Fborscht_5979.jpg&description=Borscht&is_video=false) [Comment](https://savorthebest.com/borsch/#commentform) [Print](https://savorthebest.com/wprm_print/borscht) ### Ingredients 1x 2x 3x #### To make the stock: - ▢ 2\&frac12; pounds bone-in beef shank, or use meaty beef soup bones or short ribs - ▢ 12 cups water - ▢ 1 large carrot - ▢ 1 parsnip - ▢ 1 stalk celery - ▢ 1 fennel bulb, quartered - ▢ 1 onion - ▢ 2 bay leaves - ▢ 4 to 6 whole peppercorns - ▢ 1 teaspoon salt - ▢ \&frac12; teaspoon ground black pepper #### For the soup: - ▢ 2 pounds fresh beets, cleaned and peeled - ▢ 3 large carrots, diced - ▢ 2 cups cabbage, shredded - ▢ 2 cups russet potatoes, cubed - ▢ 2 onions, chopped - ▢ 3 tablespoons tomato paste - ▢ 1 tablespoon granulated sugar - ▢ 2 tablespoons chopped dill #### Garnish - ▢ Sour cream - ▢ 2 lemons, quartered Cook Mode Prevent your screen from going dark ### Instructions #### To make the stock: - To a large stock pot add beef and bones, the water, carrots, parsnip, celery, fennel, onion, bay leaves, peppercorns, salt and pepper. Bring to a boil, reduce heat, cover and simmer for two hours. Remove and discard the vegetables, reserving the broth. - Transfer the meat and bones to a cutting board and allow to cool enough to handle then remove any meat from the bones and dice or chop the meat into pieces. Discard the bones. #### To make the soup: - Add the beets to the reserved broth, bring to a boil and simmer 20 minutes or until the tip of a sharp knife slides into the beets with some resistance. Remove the beets from the soup pot and transfer to a plate to cool. - Add the carrots, cabbage, potatoes and onions to the stock, bring back to a boil; then reduce the heat to simmer, cover and cook 15 minutes. - While the vegetables are cooking grate the cooled beets using either a box grater or a food processor with the large grate attachment. When the vegetables are fork-tender, add the beets and chopped meat to the stock with the tomato puree, sugar and salt. Simmer for 10 minutes. Stir in the chopped dill and continue to simmer another 5 minutes. Taste and adjust the seasoning if necessary. - To serve, pour soup into shallow bowls, top with 1 tablespoon sour cream and a sprig of the dill. Accompany each serving with a lemon wedge to squeeze over their serving. ### Notes - 1 pound of stew meat can be used along with a few marrow bones. The marrow bones are collagen-rich and add a delicious flavor to the broth. - The soup broth can be made earlier and refrigerated to allow any accumulated fat to surface, harden and be removed. This recipe has been adapted from the Foods and Cooking of Russia and Poland by, Elena Makhonko and Ewa Michalik. ### Nutrition Serving: 2cup, Calories: 207kcal, Carbohydrates: 26g, Protein: 13g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 33mg, Sodium: 296mg, Fiber: 5g, Sugar: 12g Nutrition information is automatically calculated, so should only be used as an approximation. ![icon](https://savorthebest.com/wp-content/themes/savorthebest-2025/assets/images/supporting-graphic-reversed.png)Like this recipe? Rate & comment below\! - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fsavorthebest.com%2Fborsch%2F&t=Classic%20Borscht%20Soup%20Recipe%C2%A0 "Share on Facebook") - Pinterest - [Flipboard](https://share.flipboard.com/bookmarklet/popout?v=2&url=https%3A%2F%2Fsavorthebest.com%2Fborsch%2F&title=Classic%20Borscht%20Soup%20Recipe%C2%A0 "Share on Flipboard") [![](https://secure.gravatar.com/avatar/d8eb4595c694445e64d4ab2ce0099fabefdb80a30893e11e389f074551693bc0?s=344&d=mm&r=g)](https://savorthebest.com/about-pat/) About Pat Nyswonger Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy. [Read More About Me](https://savorthebest.com/about-pat/) ## You May Also Like [![Chicken ramen soup in a bowl surrounded by mushrooms, green onions, and carrots.](https://savorthebest.com/wp-content/uploads/2025/12/chicken-ramen-1-600x896.jpg)](https://savorthebest.com/chicken-ramen/) ### [Chicken Ramen](https://savorthebest.com/chicken-ramen/) [![A bowl of white bean soup with chicken and veggies; a lemon wedge next to the soup.](https://savorthebest.com/wp-content/uploads/2025/10/White-Bean-Soup-with-Ground-Chicken-and-Spinach_7638-600x896.jpg)](https://savorthebest.com/lemony-white-bean-soup-with-chicken/) ### [Lemony White Bean Soup with Chicken](https://savorthebest.com/lemony-white-bean-soup-with-chicken/) [![A spoon in a bowl of lentil beef soup next to bread.](https://savorthebest.com/wp-content/uploads/2025/10/chunky-beef-lentil-soup_0086-600x896.jpg)](https://savorthebest.com/beef-lentil-soup/) ### [Chunky Beef Lentil Soup](https://savorthebest.com/beef-lentil-soup/) [![Rice and moqueca Brazilian fish stew in a soup bowl.](https://savorthebest.com/wp-content/uploads/2025/10/brazilian-fish-stew-recipe-moqueca_7955-600x896.jpg)](https://savorthebest.com/brazilian-fish-stew/) ### [Brazilian Fish Stew](https://savorthebest.com/brazilian-fish-stew/) 5 from 12 votes ([12 ratings without comment](https://savorthebest.com/borsch/)) ## Leave a comment [Cancel reply](https://savorthebest.com/borsch/#respond) ## 2 Comments 1. **Pat** says: February 24, 2014 at 1:29 PM Thanks, Barbara, it was just as good as looks, I hope you try it\! [Reply](https://savorthebest.com/borsch/#comment-1162) 2. **Barbara \| Creative Culinary** says: February 24, 2014 at 11:54 AM Someone tweeted their dinner the other night; saying they were making Borscht to have while watching the Olympics. I responded that I was having Cinnamon Toast Crunch (you know that happens!) but I must say this sure looks much better! SO pretty. [Reply](https://savorthebest.com/borsch/#comment-1161) ![Pat and Dahn sitting on a couch holding cups of coffee.](https://savorthebest.com/wp-content/uploads/2024/12/pat-and-dahn-6610.jpg) Welcome\! We’re Pat and Dahn, the mother-daughter team behind Savor the Best. We share flavorful recipes that are approachable to home cooks of all levels. 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This post may contain affiliate links. Please read our [disclosure policy](https://savorthebest.com/disclosure/). As an Amazon Associate, I earn from qualifying purchases. Our classic Borscht soup is loaded with hearty beef, root vegetables and red beets which gives it an earthy, savory flavor and vibrant, ruby-red color. Inspired by a traditional Ukrainian Borscht recipe, this soup begins with a homemade beef broth which gives it an extra flavorful base. ![A soup bowl of borscht garnished with sour cream and a sprig of dill.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5979-683x1024.jpg) Borscht, a traditional beet soup that originates from Ukraine, is one of our favorite soup recipes. Packed with veggies and plenty of red beets, this Borscht is as vibrant as it is tasty. Our recipe starts with a rich, beefy broth made from scratch. If you’re looking to simplify, feel free to skip the homemade broth and use store bought. Similar to our [Roasted Red Beetroot Soup](https://savorthebest.com/roasted-red-beet-soup/) (which is like a vegetarian borscht) and our [Vegetable and Lamb Soup](https://savorthebest.com/vegetable-and-lamb-soup/), this hearty dish makes a great stand alone meal, but you can also serve small bowls of it as a starter, too. ## Why This Borscht Recipe Works Borscht is a delicious soup that can be served hot or cold, with or without meat, but we prefer it with tender beef and a flavorful base of [homemade broth](https://savorthebest.com/beef-bone-broth/). In our opinion, it’s one of the key elements to making the best Borscht\! The homemade broth adds that “extra,” thanks to collagen-rich marrow bones and the meaty beef that falls off during the simmer time. It all comes together to create the most flavor-rich broth for the borscht recipe. This hearty soup is: - A comforting, homestyle soup recipe that is filling and sure to warm you up. - Inspired by a traditional Borscht recipe, the ease of this delicious recipe will surprise you\! - Loaded with tender beef, veggies, and so much flavor. - A great recipe for a main course soup, whether you’re serving it for lunch or dinner. ## Borscht (Beet Soup) Ingredients ![A soup bowl of borscht garnished with sour cream and a sprig of dill. A soup spoon and napkin in the background.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5976-683x1024.jpg) Here’s a look at the main ingredients required to make the recipe for this beet-based soup. For the broth recipe: - **Beef on the bone.** Use hearty soup bones with bits of beef on them. You can also add one pound of beef stew meat, if desired. - **Water.** The base to creating the beefy flavorful broth. - **Veggies.** The soup calls for a mix of carrot, parsnip, celery stalk, fennel, and onion. All of these create a rich and savory broth. - **Seasonings.** Bay leaves, peppercorns, sea salt and fresh pepper help add flavor to the soup. If you want to skip the homemade broth, you can add canned broth and leftover roast beef. But you will get sooo much more flavor in the soup if you take the time to make the stock. It isn’t difficult; it just takes some time but you will want to add it to your recipe collection for all your soup recipes. ![Ingredients for Borscht recipe.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5160-1024x683.jpg) ​For the Ukrainian beet soup: - **Fresh beets.** Make sure to use fresh, raw beets that have been scrubbed of any residual soil and peeled. This is what gives red Borscht its beautiful color. - **Vegetables.** We like Borsht soup with carrots, shredded cabbage, white potatoes and chopped onion. - **Tomato paste.** Gives the recipe an extra kick of umami flavor\! - **Sugar.** A small amount of sugar helps bring out the natural sweetness of the beets. - **Chopped dill.** Adds a contrasting, herbaceous flavor that pairs well with sweet beets and savory aromatics. - **Garnishes.** You can adjust the toppings to your personal preference, but we recommend sour cream, fresh dill fronds and lemon wedges. The fresh lemon juice gives the borscht a slight sour taste that balances out all the flavors and brings this recipe home\! ![Vegetable ingredients to make Borscht.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5161-1024x683.jpg) Here’s a look at the steps required to make our recipe for Borscht but be sure to scroll to the bottom of the page to view the **printable recipe card** with all of the details. ![Pouring water into a soup pot filled with beef and vegetables.](https://savorthebest.com/wp-content/uploads/2023/10/Borscht_5168-1024x683.jpg) ​First, make the stock (this is the step that adds a ton of flavor to the borscht recipe). In a large pot over high heat, add the beef and bones, water, veggies, bay leaves, peppercorns, salt and pepper. ![Removing beef and bones from a soup pot with vegetables and broth.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5186-1024x683.jpg) Bring it to a boil and reduce the heat. Simmer in the pot for two hours. ​Transfer the meat and bones to a cutting board and let it cool long enough to handle. Remove any beef from the bones and dice or chop it into pieces. ![A wooden cutting board, knife and chopped beef. Beef bones in the upper right corner.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5197-1024x683.jpg) ![Four red beets and bay leaves in a soup pot.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5191-1024x683.jpg) Add the beets to the broth and bring it to a boil. Simmer for 20 minutes, then transfer the beets to a plate. ![A soup pot with cabbage and vegetables.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5198-1024x683.jpg) Add the carrots, cabbage, potatoes and onions to the stock. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 15 minutes. ![Grated beets on a cutting board with a box grater. A plate with a whole beet in the upper right corner.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5204-1024x683.jpg) Grate the cooled beets with a box grater or food processor. ![Adding chopped cooked beef to a pot os beet soup.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5212-1024x683.jpg) When the veggies are fork-tender, add the beets and chopped meat to the pot along with the tomato paste, sugar and salt. Simmer for 10 minutes. Stir in the chopped dill and simmer another 5 minutes. Taste and adjust the seasoning, if needed. Serve the Borscht in shallow bowls, topped with a dollop of sour cream and fresh dill. ![Soup pot with beet soup adding fresh dill sprigs.](https://savorthebest.com/wp-content/uploads/2023/10/Borscht_5216-1024x683.jpg) ## Tips for the Best Results Perfecting your borscht recipe is an art that extends beyond simply following the steps. It’s about knowing the little tricks that elevate the flavors and textures to create a truly memorable meal. - The beets are done simmering after about 20 minutes in the broth. You can test them by poking them with a sharp knife. It should easily slide into the beet with just a little bit of resistance. - Feel free to add a pound of stew meat or even sausage to the broth, along with the bones. - You can make the stock ahead of time and store it in the refrigerator. When chilled, fat will accumulate to the surface and you can scrape it off the top and discard it. - Simmer the stock at a low temperature for at least two hours to extract the maximum flavor from the bones and give the borscht a rich flavor. - Wear gloves when you peel the beets to avoid staining your hands. - If you want a thicker soup, mash some of the potatoes in the pot. And for a thinner soup, add a bit more broth. ## Storage and Reheating - Store any leftover Borscht in an airtight container in the refrigerator. The soup will keep well for 5-6 days. - To freeze Borscht, transfer portions into freezer-safe containers or large freezer bags. Store in the freezer for up to two months. - To reheat, warm up the cold Borscht in the microwave or in a saucepan over the stovetop on medium heat. If using the microwave, make sure to cover portions to prevent any splashing of the vibrant red soup which can make a mess and potentially stain. ![A soup pot filled with borscht and a ladle lifting a scoop of soup.](https://savorthebest.com/wp-content/uploads/2023/10/borscht_5974-683x1024.jpg) ## Serving Suggestions Classic Borscht is hearty enough to be enjoyed on its own, but you can always up the deliciousness with a few tasty sides! Here are some suggestions if you’re looking for recipe pairings that go well with Borscht. - A slice of our [No-Knead Rye Bread](https://savorthebest.com/no-knead-rye-bread/) is perfect for dunking into Borscht, and has a deep flavor, moist crumb and crisp crust. - You can never go wrong with a fresh homemade Caesar and our [Little Gem Caesar Salad](https://savorthebest.com/little-gem-caesar-salad/) is flavor-packed and easy to make. - [Whipped Ricotta Dip](https://savorthebest.com/whipped-ricotta-dip/) is a wonderful appetizer that works with nearly any meal. You can make it with just a few ingredients and serve it with your favorite little dunkers and dippers. - For a full meal, serve this Ukraininan borscht with [paprika chicken](https://savorthebest.com/garlic-chicken-with-smokey-paprika/) and a tossed green salad. ## Some Other Recipes We Are Sure You Will Love: - [Swedish yellow split pea soup](https://savorthebest.com/swedish-yellow-split-pea-soup-2/) - [Roasted Beets](https://savorthebest.com/roasted-beets/) - [Roasted Red Beet Hummus](https://savorthebest.com/roasted-red-beet-hummus/) Pin this now to find it later\! [Pin It](https://pinterest.com/pin/create/button/?url=https://savorthebest.com/borsch/&media=https://savorthebest.com/wp-content/uploads/2023/10/borscht_5979.jpg&description=Classic%20Borscht%20Soup%20Recipe%C2%A0 "Share on Pinterest") #### To make the stock: - ▢ 2\&frac12; pounds bone-in beef shank, or use meaty beef soup bones or short ribs - ▢ 12 cups water - ▢ 1 large carrot - ▢ 1 parsnip - ▢ 1 stalk celery - ▢ 1 fennel bulb, quartered - ▢ 1 onion - ▢ 2 bay leaves - ▢ 4 to 6 whole peppercorns - ▢ 1 teaspoon salt - ▢ \&frac12; teaspoon ground black pepper #### For the soup: - ▢ 2 pounds fresh beets, cleaned and peeled - ▢ 3 large carrots, diced - ▢ 2 cups cabbage, shredded - ▢ 2 cups russet potatoes, cubed - ▢ 2 onions, chopped - ▢ 3 tablespoons tomato paste - ▢ 1 tablespoon granulated sugar - ▢ 2 tablespoons chopped dill #### Garnish - ▢ Sour cream - ▢ 2 lemons, quartered #### To make the stock: - To a large stock pot add beef and bones, the water, carrots, parsnip, celery, fennel, onion, bay leaves, peppercorns, salt and pepper. Bring to a boil, reduce heat, cover and simmer for two hours. Remove and discard the vegetables, reserving the broth. - Transfer the meat and bones to a cutting board and allow to cool enough to handle then remove any meat from the bones and dice or chop the meat into pieces. Discard the bones. #### To make the soup: - Add the beets to the reserved broth, bring to a boil and simmer 20 minutes or until the tip of a sharp knife slides into the beets with some resistance. Remove the beets from the soup pot and transfer to a plate to cool. - Add the carrots, cabbage, potatoes and onions to the stock, bring back to a boil; then reduce the heat to simmer, cover and cook 15 minutes. - While the vegetables are cooking grate the cooled beets using either a box grater or a food processor with the large grate attachment. When the vegetables are fork-tender, add the beets and chopped meat to the stock with the tomato puree, sugar and salt. Simmer for 10 minutes. Stir in the chopped dill and continue to simmer another 5 minutes. Taste and adjust the seasoning if necessary. - To serve, pour soup into shallow bowls, top with 1 tablespoon sour cream and a sprig of the dill. Accompany each serving with a lemon wedge to squeeze over their serving. - 1 pound of stew meat can be used along with a few marrow bones. The marrow bones are collagen-rich and add a delicious flavor to the broth. - The soup broth can be made earlier and refrigerated to allow any accumulated fat to surface, harden and be removed. This recipe has been adapted from the Foods and Cooking of Russia and Poland by, Elena Makhonko and Ewa Michalik. Serving: 2cup, Calories: 207kcal, Carbohydrates: 26g, Protein: 13g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 33mg, Sodium: 296mg, Fiber: 5g, Sugar: 12g Nutrition information is automatically calculated, so should only be used as an approximation. ![icon](https://savorthebest.com/wp-content/themes/savorthebest-2025/assets/images/supporting-graphic-reversed.png)Like this recipe? Rate & comment below\! About Pat Nyswonger Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy. You May Also Like
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