🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 17 (from laksa023)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa017.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://theforkedspoon.com/borscht-soup/\')), getAhrefsUnparsedNoserviceFromURL(\'https://theforkedspoon.com/borscht-soup/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/theforkedspoon.com\/borscht-soup\/","crawl_time":1775807576,"first_indexed_time":1695693876,"http_code":200,"src_unparsed":"com,theforkedspoon!\/borscht-soup\/ s443","src_root_hash":"14404072747337490417","history_drop_reason":null,"meta_title":"Ukrainian Borscht Soup Recipe (Beet Soup) - The Forked Spoon","meta_descriptions":["Traditional Ukrainian Borscht Soup is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of creamy sour cream and rye bread. Enjoyed warm or cold, it's the perfect hearty and nutritious wintertime soup."],"attrs_boilerpipe_text":"Traditional\nUkrainian Borscht Soup\nis an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of sour cream and rye bread. Enjoyed warm or cold, it’s the perfect hearty and nutritious wintertime soup.\nBorscht is probably my favorite soup of all time.\nWhat is Borscht?\nBorscht (also spelled as “borshch,” “borsh,” or “borsch”) is a traditional sweet and sour soup popular in many Eastern European and Central European countries, especially Ukraine, Russia, Poland, and Belarus. It is a\nhealthy and nutritious soup\nmade primarily of beets, which gives the soup its distinctive deep red color. \nThe most important thing to note about this ruby-colored soup is that\nthe exact ingredients and preparation methods vary widely\n– from the vegetables added to the type of meat used as the base for the soup (beef, pork, or poultry) to the temperature it’s served at (hot or cold).\nTable of Contents\nWhat is Borscht?\nKey Ingredients\nHow to Make Borscht Soup\nHow to Prepare the Beets\nWhat to Serve with It\nHow to Store Leftovers\nMore Soup Recipes\nUkrainian Borscht Soup Recipe (Beet Soup)\nKey Ingredients\nScroll down to the recipe card at the bottom of the post\nfor the full list and amounts of each ingredient\n.\nMeat\n: Meat, or a combination of both meat and bones, is typically used to make a flavorful beef broth for the soup. The type of meat used varies, but beef and pork, or a combination of each, is typical. This recipe calls for beef stew meat, but feel free to use brisket, ribs, shank, chuck, and marrow bones. Some versions of borscht are vegetarian, replacing the meat with beans.\nBeets\n: Fresh beets are what give this soup its beautiful bright red color. They also give it a robust, earthy flavor and natural sweetness.\nOnions, carrots, garlic\n: These veggies will be used in two places: the first to flavor the beef broth and the second in the soup itself.\nTomato sauce and tomato paste\n: Tomato sauce and paste are added for both flavor and acidity.\nPotatoes:\nCubed potatoes add a little heartiness to the soup. For best results, choose a waxy potato versus a starchy potato – starchy potatoes tend to dissolve in soups and stews with repeated heating and cooling. Waxy potatoes include Yukon gold, creamer potatoes, fingerling potatoes, and red potatoes (the classic starchy potato is Russet potatoes).\nWhite vinegar\n: Vinegar is added to help retain the soup’s vibrant color while also adding a slight tang. Sometimes fresh lemon juice is added in place of, or in addition to, the vinegar.\nCabbage\n: Finely shredded green cabbage is popular and blends right into the soup.\n(Optional) Additions\n: Sour cream and fresh dill.\nHow to Make Borscht Soup\n1.\nBrown the Beef\n: Heat the olive oil in a large pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown.\n2.\nPrepare the Beef Stock\n: Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. Bring it to a boil over high heat, then reduce it to a simmer. Simmer for approximately 2 hours, skimming off any scum settling on the surface of the broth.\n3.\nSauté the Onions and Beetroot\n: Melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red.\n4.\nAdd the Tomatoes\n: Stir in the tomato sauce, tomato paste, vinegar, salt, and black pepper. Cook fo  5 minutes, then remove the pan from the heat and set aside.\n5.\nAdd the Potatoes to the Beef Broth\n: Remove all the vegetables and the bay leaves, then stir in the cubed potatoes. Continue to simmer for approximately 15 minutes.\n6.\nAdd the Beet Mixture and Cabbage\n: Carefully stir the beet mixture and shredded cabbage into the pot. Cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill.\n7.\nGarnish\n: Serve with sour cream, bread, fresh bread, and fresh dill if desired.\nHow to Prepare the Beets\nBeets happily stain surfaces, clothing, and your hands. Before handling beets, I recommend wearing gloves and an apron to protect your clothing. Beets may also stain your cutting boards or countertops, so consider using a piece of parchment paper as a barrier.\nWash and Scrub\n: Thoroughly wash the beets under cold water before using a vegetable brush to gently scrub each beet free of any dirt or debris.\nPeel\n: Use a vegetable peeler to peel the tough outer layer of each beet working from the top to the bottom.\nJulienne or Grate\n: When making borscht soup, beets are typically julienned, grated, or cut into thin strips. Use a cheese grater or a mandoline slicer.\nYou may also want to check out\nHow to Cook Beets (3 Ways!)\nHow to remove beet juice from clothing\nIf you get beet juice on your clothing, it’s best to address the stain as soon as possible – ideally before the stain dries. To treat a beet stain, try the following tips:\nBlot, Don’t Rub…Very Gently\n: Remove as much liquid as possible, but avoid rubbing, as this can push the stain deeper into the fabric.\nRinse\n: Hold the stain under\ncold\nrunning water, flushing the beet juice through the fabric.\nPre-treat\n: Apply a few drops of liquid laundry detergent or dish soap, gently massaging into the fabric.\nMachine Wash\n: Wash in\ncold\nwater with regular detergent. Do not dry unless the stain is gone, as heat can set the stain.\nWhat to Serve with It\nUkrainian borscht soup is most often served warm with a hearty dollop of sour cream (\nsmetana)\nand a sprinkle of freshly chopped dill. Sometimes, cured pork belly,\nhard-boiled eggs\n, rye bread, or potatoes may be added or served on the side. In Moscow, people often swap the sour cream for mayo.\nHow to Store Leftovers\nBorscht soup often tastes even better a day or two after it’s been made, as the flavors have been given a chance to meld and deepen.\nStoring\n: Allow leftovers to cool to room temperature before transferring to an airtight container. Place in the refrigerator for up to 3-5 days.\nReheating\n: For best results, reheat only the amount of borscht you plan to consume to avoid repeated cooling and reheating, which can mess with the soup’s texture and overall flavor. Heat on the stovetop over medium heat or in the microwave.\nCan you freeze borscht?\nYes, borscht can be frozen for up to 2-3 months.\nTo freeze borscht, allow leftovers to cool to room temperature before transferring to freezer-safe containers or heavy-duty freezer bags and transfer to the freezer.\nAllow frozen borscht to thaw in the refrigerator overnight before reheating on the stovetop or in a microwave-safe bowl in the microwave until heated through.\nMore Soup Recipes\nChicken Gnocchi Soup\nVegetable Beef Soup\nThe Best Chicken Soup Recipe\nAlbondigas Soup (Mexican Meatball Soup)\nCreamy Chicken Noodle Soup\nBeef Barley Soup\nIf you try making this Easy Borscht Soup Recipe, please leave me a comment and let me know!\n I always love to hear your thoughts.\nFor the Beef\n▢\n2\ntablespoon\nvegetable oil\n▢\n2\npounds\nbeef stew meat\n,\ncubed\n▢\n2\nribs\ncelery\n▢\n1\nlarge\ncarrot\n▢\n1\nonion\n▢\n2\ncloves\ngarlic\n,\npeeled\n▢\n2\nbay leaves\n▢\n1\nteaspooon\ncoriander powder\n▢\n1\nteaspoon\nsalt\n▢\n1\nteaspoon\nblack pepper\nFor the Beet and Vegetable Part of the Soup\n▢\n4\ntablespoon\nunsalted butter\n▢\n1\nwhite onion\n,\ndiced\n▢\n3\nlarge\nred beets\n,\npeeled and shredded\n▢\n2\ncarrots\n,\npeeled and shredded\n▢\n3\ncloves\ngarlic\n,\nminced\n▢\n1\ncups\ntomato sauce\n▢\n2\ntablespoon\ntomato paste\n▢\n1\nteaspoon\nwhite vinegar\n▢\n&frac12;\nteaspoon\nsalt\n,\nplus more to taste\n▢\n&frac12;\nteaspoon\nground black pepper\n,\nplus more to taste\n▢\n1&frac12;\npounds\nYellow potatoes\n,\npeeled and cut into 1-inch cubes\n▢\n3\ncups\ngreen cabbage\n,\nshredded\n▢\n1\ntablespoon\nfresh dill\n,\nminced\n▢\nsour cream\n,\nfor serving\nHeat the oil in a large soup pot set over medium-high heat. Once the oil is hot,  add the beef and cook until all the pieces are brown.\nAdd the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water.\nIncrease the heat to high and bring it to a boil before immediately reducing the heat to medium-low. For the first 15-20 minutes, periodically skim off any scum settling on the surface of the broth. Stir as needed.\nContinue to simmer for 1&frac12;-2 hours or until the beef is tender and the broth has reduced by ⅓.\nAbout 30 minutes before the soup is ready, melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red.\nNext, add the tomato sauce, tomato paste, vinegar, salt, and black pepper. Mix well to combine.  Cook it down for another 5 minutes then remove the pan from the heat and set aside.\nOnce the beef is tender, remove all the vegetables and the bay leaves, stir in the potatoes, and continue to simmer for approximately 15 minutes.\nCarefully stir the beet mixture and cabbage into the pot and cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill.\nServe with sour cream, bread, fresh bread, and fresh dill if desired.\nStore leftover borscht in an airtight container in the refrigerator for up to 5 days.\nCalories:\n389\nkcal\n|\nCarbohydrates:\n34\ng\n|\nProtein:\n30\ng\n|\nFat:\n15\ng\n|\nSaturated Fat:\n6\ng\n|\nPolyunsaturated Fat:\n3\ng\n|\nMonounsaturated Fat:\n5\ng\n|\nTrans Fat:\n0.3\ng\n|\nCholesterol:\n85\nmg\n|\nSodium:\n784\nmg\n|\nPotassium:\n1370\nmg\n|\nFiber:\n6\ng\n|\nSugar:\n12\ng\n|\nVitamin A:\n2337\nIU\n|\nVitamin C:\n27\nmg\n|\nCalcium:\n88\nmg\n|\nIron:\n5\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nJessica Randhawa\nChef | Food Photographer\nJessica Randhawa leads The Forked Spoon, sharing 15 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California.\nYou may also like:","attrs_markdown":"[Skip to content](https:\/\/theforkedspoon.com\/borscht-soup\/#main-content)\n\n[Unlock Ad-Free & Member Perks **→**](https:\/\/theforkedspoon.com\/membership\/)\n\n- [Spring Recipes](https:\/\/theforkedspoon.com\/category\/spring-summer\/)\n- [Recipes](https:\/\/theforkedspoon.com\/recipes\/ \"All Recipes Indexed\")\n  - [Breakfast](https:\/\/theforkedspoon.com\/category\/breakfast\/ \"Best Breakfast Recipes\")\n  - [Salad](https:\/\/theforkedspoon.com\/category\/salads\/ \"Salad Recipes\")\n  - [Soup](https:\/\/theforkedspoon.com\/category\/soup\/ \"Simple Soup Recipes\")\n  - [Sides](https:\/\/theforkedspoon.com\/category\/side-dishes-vegetables\/ \"Easy Side Dishes\")\n  - [Dinners](https:\/\/theforkedspoon.com\/category\/dinnersmain-course\/ \"Dinner Recipes\")\n  - [Dessert](https:\/\/theforkedspoon.com\/category\/desserts\/ \"Simple Dessert Recipes\")\n- [Meal Plans](https:\/\/theforkedspoon.com\/membership\/ \"Unlock meal plans and more with a membership\")\n- [About](https:\/\/theforkedspoon.com\/about\/ \"About Jessica and The Forked Spoon\")\n- [Contact](https:\/\/theforkedspoon.com\/contact-me\/ \"Contact Us\")\n\n- [Sign in](https:\/\/theforkedspoon.com\/?memberful_endpoint=auth \"Log in to your member account\")\n- [Dashboard](https:\/\/theforkedspoon.com\/dashboard\/ \"View your member dashboard\")\n\n[Home](https:\/\/theforkedspoon.com\/) \\| [Recipe Index](https:\/\/theforkedspoon.com\/recipes\/) \\| [Soup Recipes](https:\/\/theforkedspoon.com\/category\/soup\/)\n\n# Ukrainian Borscht Soup Recipe (Beet Soup)\n[![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/07\/cropped-Chef-Jessica-profile-e1690195178442-64x64.jpg)](https:\/\/theforkedspoon.com\/about\/)\n\nPosted by [Jessica Randhawa](https:\/\/theforkedspoon.com\/about\/)\n\n4\\.93 from 13 votes\n\nUpdated Jun 27, 2025\n\n[GFGluten-Free Recipes](https:\/\/theforkedspoon.com\/category\/gluten-free\/ \"Gluten-Free Recipes\")\n\n[Jump to Recipe](https:\/\/theforkedspoon.com\/borscht-soup\/#wprm-recipe-container-81701)[Rate & Comment](https:\/\/theforkedspoon.com\/borscht-soup\/#respond)\n\nThis post may contain affiliate links. See my [disclosure policy](https:\/\/theforkedspoon.com\/disclosure\/ \"Legal and Policy Information for The Forked Spoon\").\n\n![Ukrainian Borscht Soup Pinterest Pin Image](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%201200'%3E%3C\/svg%3E)\n\n![Ukrainian Borscht Soup Pinterest Pin Image](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/borscht.jpg)\n\nTraditional **Ukrainian Borscht Soup** is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of sour cream and rye bread. Enjoyed warm or cold, it’s the perfect hearty and nutritious wintertime soup.\n\n![two white bowls filled with borscht soup topped with sour cream set next to a large pot filled with homemade borscht soup.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-Soup-1.jpg)\n\nBorscht is probably my favorite soup of all time.\n\n## What is Borscht?\nBorscht (also spelled as “borshch,” “borsh,” or “borsch”) is a traditional sweet and sour soup popular in many Eastern European and Central European countries, especially Ukraine, Russia, Poland, and Belarus. It is a **healthy and nutritious soup** made primarily of beets, which gives the soup its distinctive deep red color.\n\nThe most important thing to note about this ruby-colored soup is that **the exact ingredients and preparation methods vary widely** – from the vegetables added to the type of meat used as the base for the soup (beef, pork, or poultry) to the temperature it’s served at (hot or cold).\n\n## Table of Contents\n- [What is Borscht?](https:\/\/theforkedspoon.com\/borscht-soup\/#h-what-is-borscht)\n- [Key Ingredients](https:\/\/theforkedspoon.com\/borscht-soup\/#h-key-ingredients)\n- [How to Make Borscht Soup](https:\/\/theforkedspoon.com\/borscht-soup\/#h-how-to-make-borscht-soup)\n- [How to Prepare the Beets](https:\/\/theforkedspoon.com\/borscht-soup\/#h-how-to-prepare-the-beets)\n- [What to Serve with It](https:\/\/theforkedspoon.com\/borscht-soup\/#h-what-to-serve-with-it)\n- [How to Store Leftovers](https:\/\/theforkedspoon.com\/borscht-soup\/#h-how-to-store-leftovers)\n- [More Soup Recipes](https:\/\/theforkedspoon.com\/borscht-soup\/#h-more-soup-recipes)\n- [Ukrainian Borscht Soup Recipe (Beet Soup)](https:\/\/theforkedspoon.com\/borscht-soup\/#wprm-recipe-container-81701)\n\n![Ingredients needed to make traditional Ukrainian borscht soup in individual measuring cups and ramekins.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%203393%205089'%3E%3C\/svg%3E)\n\n![Ingredients needed to make traditional Ukrainian borscht soup in individual measuring cups and ramekins.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-3-1.jpg)\n## Key Ingredients\n*Scroll down to the recipe card at the bottom of the post* *for the full list and amounts of each ingredient*.\n\n- **Meat**: Meat, or a combination of both meat and bones, is typically used to make a flavorful beef broth for the soup. The type of meat used varies, but beef and pork, or a combination of each, is typical. This recipe calls for beef stew meat, but feel free to use brisket, ribs, shank, chuck, and marrow bones. Some versions of borscht are vegetarian, replacing the meat with beans.\n- **Beets**: Fresh beets are what give this soup its beautiful bright red color. They also give it a robust, earthy flavor and natural sweetness.\n- **Onions, carrots, garlic**: These veggies will be used in two places: the first to flavor the beef broth and the second in the soup itself.\n- **Tomato sauce and tomato paste**: Tomato sauce and paste are added for both flavor and acidity.\n- **Potatoes:** Cubed potatoes add a little heartiness to the soup. For best results, choose a waxy potato versus a starchy potato – starchy potatoes tend to dissolve in soups and stews with repeated heating and cooling. Waxy potatoes include Yukon gold, creamer potatoes, fingerling potatoes, and red potatoes (the classic starchy potato is Russet potatoes).\n- **White vinegar**: Vinegar is added to help retain the soup’s vibrant color while also adding a slight tang. Sometimes fresh lemon juice is added in place of, or in addition to, the vinegar.\n- **Cabbage**: Finely shredded green cabbage is popular and blends right into the soup.\n\n**(Optional) Additions**: Sour cream and fresh dill.\n\n![Large pot filled with cooking stew meat.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Large pot filled with cooking stew meat.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-5-1-700x1050.jpg)\n\n![Large pot filled with cooking stew meat, two garlic cloves, one whole onion, two celery sticks, and one carrot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Large pot filled with cooking stew meat, two garlic cloves, one whole onion, two celery sticks, and one carrot.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-6-1-700x1050.jpg)\n\n![Large soup pot filled with two celery sticks, a bay leaf, and a whole onion floating on top of water that's turned brown from the cooked stew meat sitting on the bottom of the pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Large soup pot filled with two celery sticks, a bay leaf, and a whole onion floating on top of water that's turned brown from the cooked stew meat sitting on the bottom of the pot.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-7-1-700x1050.jpg)\n## How to Make Borscht Soup\n1\\. **Brown the Beef**: Heat the olive oil in a large pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown.\n\n2\\. **Prepare the Beef Stock**: Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. Bring it to a boil over high heat, then reduce it to a simmer. Simmer for approximately 2 hours, skimming off any scum settling on the surface of the broth.\n\n![Large stainless steel skillet with olive oil and a diced white onion.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Large stainless steel skillet with olive oil and a diced white onion.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-8-1-700x1050.jpg)\n\n![Large stainless steel skillet with softened diced onion covered by shredded raw carrots and shredded raw beets.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Large stainless steel skillet with softened diced onion covered by shredded raw carrots and shredded raw beets.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-9-1-700x1050.jpg)\n\n![Large stainless steel skillet filled with cooked and softened shredded carrots and beets and diced onion with minced garlic, tomato paste, vinegar, salt, and pepper, and tomato sauce.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Large stainless steel skillet filled with cooked and softened shredded carrots and beets and diced onion with minced garlic, tomato paste, vinegar, salt, and pepper, and tomato sauce.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-11-1-700x1050.jpg)\n\n3\\. **Sauté the Onions and Beetroot**: Melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red.\n\n4\\. **Add the Tomatoes**: Stir in the tomato sauce, tomato paste, vinegar, salt, and black pepper. Cook fo 5 minutes, then remove the pan from the heat and set aside.\n\n![Large soup pot filled with simmering stew meat and veggies.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Large soup pot filled with simmering stew meat and veggies.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-14-1-700x1050.jpg)\n\n![Large pot filled with simmering stew meat and cubed potatoes.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Large pot filled with simmering stew meat and cubed potatoes.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-15-1-700x1050.jpg)\n\n![Beet mixture added to a large pot filled with tender chunks of beef and potatoes simmer in a homemade beef broth.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Beet mixture added to a large pot filled with tender chunks of beef and potatoes simmer in a homemade beef broth.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-17-1-700x1050.jpg)\n\n5\\. **Add the Potatoes to the Beef Broth**: Remove all the vegetables and the bay leaves, then stir in the cubed potatoes. Continue to simmer for approximately 15 minutes.\n\n6\\. **Add the Beet Mixture and Cabbage**: Carefully stir the beet mixture and shredded cabbage into the pot. Cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill.\n\n7\\. **Garnish**: Serve with sour cream, bread, fresh bread, and fresh dill if desired.\n\n![Shredded green cabbage added to a large pot of bright red borscht soup.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Shredded green cabbage added to a large pot of bright red borscht soup.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-19-1-700x1050.jpg)\n\n![Large pot of homemade traditional Ukrainian borscht soup.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Large pot of homemade traditional Ukrainian borscht soup.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-25-1-700x1050.jpg)\n## How to Prepare the Beets\nBeets happily stain surfaces, clothing, and your hands. Before handling beets, I recommend wearing gloves and an apron to protect your clothing. Beets may also stain your cutting boards or countertops, so consider using a piece of parchment paper as a barrier.\n\n1. **Wash and Scrub**: Thoroughly wash the beets under cold water before using a vegetable brush to gently scrub each beet free of any dirt or debris.\n2. **Peel**: Use a vegetable peeler to peel the tough outer layer of each beet working from the top to the bottom.\n3. **Julienne or Grate**: When making borscht soup, beets are typically julienned, grated, or cut into thin strips. Use a cheese grater or a mandoline slicer.\n\n**You may also want to check out [How to Cook Beets (3 Ways!)](https:\/\/theforkedspoon.com\/how-to-cook-beets\/)**\n\n### How to remove beet juice from clothing\nIf you get beet juice on your clothing, it’s best to address the stain as soon as possible – ideally before the stain dries. To treat a beet stain, try the following tips:\n\n- **Blot, Don’t Rub…Very Gently**: Remove as much liquid as possible, but avoid rubbing, as this can push the stain deeper into the fabric.\n- **Rinse**: Hold the stain under cold running water, flushing the beet juice through the fabric.\n- **Pre-treat**: Apply a few drops of liquid laundry detergent or dish soap, gently massaging into the fabric.\n- **Machine Wash**: Wash in cold water with regular detergent. Do not dry unless the stain is gone, as heat can set the stain.\n\n![Large soup ladle filled with homemade borscht soup hovering above a white soup bowl filled half way with borscht soup.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%203712%205568'%3E%3C\/svg%3E)\n\n![Large soup ladle filled with homemade borscht soup hovering above a white soup bowl filled half way with borscht soup.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-78-1.jpg)\n## What to Serve with It\nUkrainian borscht soup is most often served warm with a hearty dollop of sour cream (*smetana)* and a sprinkle of freshly chopped dill. Sometimes, cured pork belly, [hard-boiled eggs](https:\/\/theforkedspoon.com\/how-to-make-hard-boiled-eggs\/), rye bread, or potatoes may be added or served on the side. In Moscow, people often swap the sour cream for mayo.\n\n## How to Store Leftovers\nBorscht soup often tastes even better a day or two after it’s been made, as the flavors have been given a chance to meld and deepen.\n\n**Storing**: Allow leftovers to cool to room temperature before transferring to an airtight container. Place in the refrigerator for up to 3-5 days.\n\n**Reheating**: For best results, reheat only the amount of borscht you plan to consume to avoid repeated cooling and reheating, which can mess with the soup’s texture and overall flavor. Heat on the stovetop over medium heat or in the microwave.\n\n**Can you freeze borscht?**\n\n**Yes, borscht can be frozen for up to 2-3 months.** To freeze borscht, allow leftovers to cool to room temperature before transferring to freezer-safe containers or heavy-duty freezer bags and transfer to the freezer.  \nAllow frozen borscht to thaw in the refrigerator overnight before reheating on the stovetop or in a microwave-safe bowl in the microwave until heated through.\n\n![Large soup pot filled with bright red and pink simmering Ukrainian borscht soup.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%203150%204725'%3E%3C\/svg%3E)\n\n![Large soup pot filled with bright red and pink simmering Ukrainian borscht soup.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-40-1.jpg)\n## More Soup Recipes\n- [Chicken Gnocchi Soup](https:\/\/theforkedspoon.com\/chicken-gnocchi-soup\/)\n- [Vegetable Beef Soup](https:\/\/theforkedspoon.com\/vegetable-beef-soup\/)\n- [The Best Chicken Soup Recipe](https:\/\/theforkedspoon.com\/chicken-soup-recipe\/)\n- [Albondigas Soup (Mexican Meatball Soup)](https:\/\/theforkedspoon.com\/albondigas-soup\/)\n- [Creamy Chicken Noodle Soup](https:\/\/theforkedspoon.com\/creamy-chicken-noodle-soup\/)\n- [Beef Barley Soup](https:\/\/theforkedspoon.com\/beef-barley-soup\/)\n\n**If you try making this Easy Borscht Soup Recipe, please leave me a comment and let me know\\!** I always love to hear your thoughts.\n\n[ADD AS A PREFERRED SOURCE ON GOOGLE](https:\/\/www.google.com\/preferences\/source?q=theforkedspoon.com)\n\n![two white bowls filled with borscht soup topped with sour cream set next to a large pot filled with homemade borscht soup.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%20997'%3E%3C\/svg%3E)\n\n![two white bowls filled with borscht soup topped with sour cream set next to a large pot filled with homemade borscht soup.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-Soup-1-700x997.jpg)\n\n4\\.93 from 13 votes\n\n## Ukrainian Borscht Soup Recipe (Beet Soup)\n***\n![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2051%2051'%3E%3C\/svg%3E)\n\n![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/07\/cropped-Chef-Jessica-profile-e1690195178442-51x51.jpg)\n\n[Jessica Randhawa](https:\/\/theforkedspoon.com\/about\/)\n\nTraditional **Ukrainian Borscht Soup** is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of creamy sour cream and rye bread. Enjoyed warm or cold, it's the perfect hearty and nutritious wintertime soup.\n\nPrep: 30 minutes mins\n\nCook: 2 hours hrs 30 minutes mins\n\nTotal: 3 hours hrs\n\nServings: 8 servings\n\n[Save](https:\/\/theforkedspoon.com\/dashboard\/)[Go to Collections](https:\/\/theforkedspoon.com\/dashboard\/)\n\n[Pinterest](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Ftheforkedspoon.com%2Fborscht-soup%2F&media=https%3A%2F%2Ftheforkedspoon.com%2Fwp-content%2Fuploads%2F2023%2F09%2FBorscht-Soup-1-scaled.jpg&description=Traditional+Ukrainian+Borscht+Soup+is+an+iconic+red+beet+soup+made+with+hearty+stew+beef%2C+cabbage%2C+potatoes%2C+carrots%2C+garlic%2C+and+fresh+dill+and+served+with+a+dollop+of+creamy+sour+cream+and+rye+bread.+Enjoyed+warm+or+cold%2C+it%26%23039%3Bs+the+perfect+hearty+and+nutritious+wintertime+soup.&is_video=false)\n\n[Facebook](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Ftheforkedspoon.com%2Fborscht-soup%2F)\n\n[Email](mailto:?subject=Check%20out%20this%20recipe%21&body=I%20found%20this%20recipe%20you%20might%20like%3A%0A%0AUkrainian%20Borscht%20Soup%20Recipe%20%28Beet%20Soup%29%0Ahttps%3A%2F%2Ftheforkedspoon.com%2Fborscht-soup%2F)\n\n[Share Recipe](https:\/\/theforkedspoon.com\/borscht-soup\/) [Comment](https:\/\/theforkedspoon.com\/borscht-soup\/#comment) [Print Recipe](https:\/\/theforkedspoon.com\/wprm_print\/ukrainian-borscht-soup-recipe-beet-soup)\n\n### Ingredients 1x 2x 3x\n#### For the Beef\n- ▢\n  2 tablespoon [vegetable oil](https:\/\/amzn.to\/41mHTu9)\n- ▢\n  2 pounds beef stew meat, cubed\n- ▢\n  2 ribs celery\n- ▢\n  1 large  carrot\n- ▢\n  1 onion\n- ▢\n  2 cloves [garlic](https:\/\/theforkedspoon.com\/how-to-mince-garlic\/), peeled\n- ▢\n  2 [bay leaves](https:\/\/amzn.to\/3Fboi3z)\n- ▢\n  1 teaspooon [coriander powder](https:\/\/amzn.to\/2FedpTa)\n- ▢\n  1 teaspoon salt\n- ▢\n  1 teaspoon [black pepper](https:\/\/amzn.to\/4hGoYAj)\n\n#### For the Beet and Vegetable Part of the Soup\n- ▢\n  4 tablespoon unsalted butter\n- ▢\n  1 white onion, diced\n- ▢\n  3 large red beets, peeled and shredded\n- ▢\n  2 carrots, peeled and shredded\n- ▢\n  3 cloves [garlic](https:\/\/theforkedspoon.com\/how-to-mince-garlic\/), minced\n- ▢\n  1 cups tomato sauce\n- ▢\n  2 tablespoon [tomato paste](https:\/\/amzn.to\/3Bh6hjk)\n- ▢\n  1 teaspoon [white vinegar](https:\/\/amzn.to\/49G7MHl)\n- ▢\n  \\&frac12; teaspoon salt, plus more to taste\n- ▢\n  \\&frac12; teaspoon ground black pepper, plus more to taste\n- ▢\n  1\\&frac12; pounds Yellow potatoes, peeled and cut into 1-inch cubes\n- ▢\n  3 cups green cabbage, shredded\n- ▢\n  1 tablespoon fresh dill, minced\n- ▢\n  sour cream, for serving\n\n[US Customary](https:\/\/theforkedspoon.com\/borscht-soup\/) – [Metric](https:\/\/theforkedspoon.com\/borscht-soup\/)\n\n### Instructions\n- Heat the oil in a large soup pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown.\n- Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water.\n- Increase the heat to high and bring it to a boil before immediately reducing the heat to medium-low. For the first 15-20 minutes, periodically skim off any scum settling on the surface of the broth. Stir as needed.\n- Continue to simmer for 1\\&frac12;-2 hours or until the beef is tender and the broth has reduced by ⅓.\n- About 30 minutes before the soup is ready, melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red.\n- Next, add the tomato sauce, tomato paste, vinegar, salt, and black pepper. Mix well to combine. Cook it down for another 5 minutes then remove the pan from the heat and set aside.\n- Once the beef is tender, remove all the vegetables and the bay leaves, stir in the potatoes, and continue to simmer for approximately 15 minutes.\n- Carefully stir the beet mixture and cabbage into the pot and cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill.\n- Serve with sour cream, bread, fresh bread, and fresh dill if desired.\n\n### Notes\n- Store leftover borscht in an airtight container in the refrigerator for up to 5 days.\n\n### Nutrition\nCalories: 389kcal \\| Carbohydrates: 34g \\| Protein: 30g \\| Fat: 15g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 3g \\| Monounsaturated Fat: 5g \\| Trans Fat: 0\\.3g \\| Cholesterol: 85mg \\| Sodium: 784mg \\| Potassium: 1370mg \\| Fiber: 6g \\| Sugar: 12g \\| Vitamin A: 2337IU \\| Vitamin C: 27mg \\| Calcium: 88mg \\| Iron: 5mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nDid you make this? Leave a comment below\\!\n\n![Ukrainian Borscht Soup Pinterest Pin Image](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%201050'%3E%3C\/svg%3E)\n\n![Ukrainian Borscht Soup Pinterest Pin Image](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/borscht-1-700x1050.jpg)\n\n1\\.4K shares\n\n![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/07\/Chef-Jessica-profile-e1690195178442.jpg)\n\nJessica Randhawa\n\nChef \\| Food Photographer\n\nJessica Randhawa leads The Forked Spoon, sharing 15 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California.\n\n[Read more about Jessica](https:\/\/theforkedspoon.com\/about\/)\n\n## You may also like:\n[![Overhead photo of a gray ceramic bowl filled with ground turkey soup, showing potatoes, carrots, green beans, peas, and turkey in a red broth, topped with chopped parsley and grated Parmesan; a gold spoon rests in the bowl, with a small white bowl of Parmesan, parsley sprigs, and a black striped towel on a white marble background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Overhead photo of a gray ceramic bowl filled with ground turkey soup, showing potatoes, carrots, green beans, peas, and turkey in a red broth, topped with chopped parsley and grated Parmesan; a gold spoon rests in the bowl, with a small white bowl of Parmesan, parsley sprigs, and a black striped towel on a white marble background.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2026\/02\/ground-turkey-soup-served-in-bowl-with-parmesan-and-parsley-600x800.jpg)](https:\/\/theforkedspoon.com\/ground-turkey-soup\/)\n\n### [Ground Turkey Soup](https:\/\/theforkedspoon.com\/ground-turkey-soup\/)\n\n[![Close-up of a white bowl filled with creamy stovetop pork stew, showing tender pork pieces, baby potatoes, carrot chunks, and sliced mushrooms in a thick beige gravy, sprinkled with chopped green herbs, with torn bread in the foreground and a softly blurred bowl in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Close-up of a white bowl filled with creamy stovetop pork stew, showing tender pork pieces, baby potatoes, carrot chunks, and sliced mushrooms in a thick beige gravy, sprinkled with chopped green herbs, with torn bread in the foreground and a softly blurred bowl in the background.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2026\/01\/stovetop-pork-stew-bowl-closeup-600x800.jpg)](https:\/\/theforkedspoon.com\/pork-stew-recipe\/)\n\n### [Stovetop Pork Stew Recipe](https:\/\/theforkedspoon.com\/pork-stew-recipe\/)\n\n[![Extreme close-up of creamy broccoli potato soup in a gray bowl with a brown rim. Broccoli florets and potato chunks are visible beneath the surface, with melted cheddar pooled in the center and sliced green onions scattered on top. Cracked black pepper is sprinkled across the soup, and a metal spoon rests along the right side of the bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Extreme close-up of creamy broccoli potato soup in a gray bowl with a brown rim. Broccoli florets and potato chunks are visible beneath the surface, with melted cheddar pooled in the center and sliced green onions scattered on top. Cracked black pepper is sprinkled across the soup, and a metal spoon rests along the right side of the bowl.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2026\/01\/broccoli-potato-soup-close-up-spoon-and-toppings-600x800.jpg)](https:\/\/theforkedspoon.com\/broccoli-potato-soup\/)\n\n### [Broccoli Potato Soup](https:\/\/theforkedspoon.com\/broccoli-potato-soup\/)\n\n[![A close-up shot of a bowl of Texas chili with a spoon resting inside. Large chunks of beef sit in a thick, deep red sauce, garnished with fresh cilantro leaves scattered on top.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![A close-up shot of a bowl of Texas chili with a spoon resting inside. Large chunks of beef sit in a thick, deep red sauce, garnished with fresh cilantro leaves scattered on top.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2025\/09\/Texas-Chili-Recipe-13-1-600x800.jpg)](https:\/\/theforkedspoon.com\/texas-chili-recipe\/)\n\n### [Texas Chili Recipe (Texas Red Chili)](https:\/\/theforkedspoon.com\/texas-chili-recipe\/)\n\n[ADD AS A PREFERRED SOURCE ON GOOGLE](https:\/\/www.google.com\/preferences\/source?q=theforkedspoon.com)\n\n## Leave a comment [Cancel reply](https:\/\/theforkedspoon.com\/borscht-soup\/#respond)\n4\\.93 from 13 votes ([11 ratings without comment](https:\/\/theforkedspoon.com\/borscht-soup\/))\n\n## 4 Comments\n1. **Gale** says:\n   \n   June 27, 2025 at 4:03 pm\n   \n   this is a beautiful soup can’t wait to make it .  \n    .\n   \n   [Reply](https:\/\/theforkedspoon.com\/borscht-soup\/#comment-36071)\n   1. **Jessica Randhawa** says:\n      \n      June 27, 2025 at 4:13 pm\n      \n      Thanks, Gale, please let me know how it turns out. 🙂\n      \n      [Reply](https:\/\/theforkedspoon.com\/borscht-soup\/#comment-36072)\n2. **Hanna** says:\n   \n   November 19, 2023 at 10:16 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    So true about different variations of different recipes. My husband’s grandma always cooked it with beans which also add more flavour to it. In some Ukrainian regions it even was cooked with fried fish. I don’t freeze it as don’t like the taste of potato after thawing but I freeze cooked onions, beets and carrots with tomato sauce and seasonings. We call it ‘zasmazhka’. It saves so much time with cooking it next time.\n   \n   [Reply](https:\/\/theforkedspoon.com\/borscht-soup\/#comment-30200)\n3. **Robert Labazevych** says:\n   \n   October 29, 2023 at 9:18 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Thank you for sharing UKRAINIAN! national food recipe ! But! I’m make remark – BORSCHT never was , never is & never be moskovian recipe!🤯 According to UNESKO – BORSCHT WAS & IS ABSOLUTELY UKRAINIAN NATIONAL FOOD! 🇺🇦 Слава нації! 🇺🇦🇺🇦🇺🇦\n   \n   [Reply](https:\/\/theforkedspoon.com\/borscht-soup\/#comment-29744)\n\n![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/07\/Chef-Jessica-profile-e1690195178442.jpg)\n\nJessica Randhawa\n\nChef \\| Food Photographer\n\nFor over 15 years, I've developed more than 1,200 well-tested recipes at *The Forked Spoon*, combining hands-on culinary experience with practical kitchen tips to help home cooks cook smarter, with confidence.\n\n[Read more about me](https:\/\/theforkedspoon.com\/about\/)\n\n## Reader Favorites\n[![Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Baked 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background.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2020\/07\/chimichurri-sauce-in-bowl-spoon-600x800.jpg)](https:\/\/theforkedspoon.com\/chimichurri-recipe\/)\n\n### [Chimichurri Recipe](https:\/\/theforkedspoon.com\/chimichurri-recipe\/)\n\n[![Small serving of mango sticky rice topped with coconut cream and sesame seeds and served with sliced mango.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Small serving of mango sticky rice topped with coconut cream and sesame seeds and served with sliced mango.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2020\/05\/Mango-Sticky-Rice-10-600x800.jpg)](https:\/\/theforkedspoon.com\/mango-sticky-rice\/)\n\n### [Thai Mango Sticky Rice Recipe (Khao Niaow Ma Muang)](https:\/\/theforkedspoon.com\/mango-sticky-rice\/)\n\n[![A close up of fresh beets](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![A close up of fresh beets](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2017\/04\/How-to-Cook-Beets-2-600x800.jpg)](https:\/\/theforkedspoon.com\/how-to-cook-beets\/)\n\n### [How to Cook Beets (3 Methods)](https:\/\/theforkedspoon.com\/how-to-cook-beets\/)\n\n[![Large cast iron pan filled with crispy cooked slices of Idaho potatoes and onion seasoned with garlic powder, salt, and black pepper and garnished with fresh parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Large cast iron pan filled with crispy cooked slices of Idaho potatoes and onion seasoned with garlic powder, salt, and black pepper and garnished with fresh parsley.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2024\/01\/Fried-Potatoes-And-Onions-23-600x800.jpg)](https:\/\/theforkedspoon.com\/fried-potatoes-onions\/)\n\n### [Best Ever Fried Potatoes and Onions](https:\/\/theforkedspoon.com\/fried-potatoes-onions\/)\n\n[More Spring 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Indexed\")\n\n©2026 The Forked Spoon. All rights reserved.Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Traditional **Ukrainian Borscht Soup** is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of sour cream and rye bread. Enjoyed warm or cold, it’s the perfect hearty and nutritious wintertime soup.\n\n![two white bowls filled with borscht soup topped with sour cream set next to a large pot filled with homemade borscht soup.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-Soup-1.jpg)\n\nBorscht is probably my favorite soup of all time.\n\n## What is Borscht?\nBorscht (also spelled as “borshch,” “borsh,” or “borsch”) is a traditional sweet and sour soup popular in many Eastern European and Central European countries, especially Ukraine, Russia, Poland, and Belarus. It is a **healthy and nutritious soup** made primarily of beets, which gives the soup its distinctive deep red color.\n\nThe most important thing to note about this ruby-colored soup is that **the exact ingredients and preparation methods vary widely** – from the vegetables added to the type of meat used as the base for the soup (beef, pork, or poultry) to the temperature it’s served at (hot or cold).\n\n## Table of Contents\n- [What is Borscht?](https:\/\/theforkedspoon.com\/borscht-soup\/#h-what-is-borscht)\n- [Key Ingredients](https:\/\/theforkedspoon.com\/borscht-soup\/#h-key-ingredients)\n- [How to Make Borscht Soup](https:\/\/theforkedspoon.com\/borscht-soup\/#h-how-to-make-borscht-soup)\n- [How to Prepare the Beets](https:\/\/theforkedspoon.com\/borscht-soup\/#h-how-to-prepare-the-beets)\n- [What to Serve with It](https:\/\/theforkedspoon.com\/borscht-soup\/#h-what-to-serve-with-it)\n- [How to Store Leftovers](https:\/\/theforkedspoon.com\/borscht-soup\/#h-how-to-store-leftovers)\n- [More Soup Recipes](https:\/\/theforkedspoon.com\/borscht-soup\/#h-more-soup-recipes)\n- [Ukrainian Borscht Soup Recipe (Beet Soup)](https:\/\/theforkedspoon.com\/borscht-soup\/#wprm-recipe-container-81701)\n\n![Ingredients needed to make traditional Ukrainian borscht soup in individual measuring cups and ramekins.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-3-1.jpg)\n\n## Key Ingredients\n*Scroll down to the recipe card at the bottom of the post* *for the full list and amounts of each ingredient*.\n\n- **Meat**: Meat, or a combination of both meat and bones, is typically used to make a flavorful beef broth for the soup. The type of meat used varies, but beef and pork, or a combination of each, is typical. This recipe calls for beef stew meat, but feel free to use brisket, ribs, shank, chuck, and marrow bones. Some versions of borscht are vegetarian, replacing the meat with beans.\n- **Beets**: Fresh beets are what give this soup its beautiful bright red color. They also give it a robust, earthy flavor and natural sweetness.\n- **Onions, carrots, garlic**: These veggies will be used in two places: the first to flavor the beef broth and the second in the soup itself.\n- **Tomato sauce and tomato paste**: Tomato sauce and paste are added for both flavor and acidity.\n- **Potatoes:** Cubed potatoes add a little heartiness to the soup. For best results, choose a waxy potato versus a starchy potato – starchy potatoes tend to dissolve in soups and stews with repeated heating and cooling. Waxy potatoes include Yukon gold, creamer potatoes, fingerling potatoes, and red potatoes (the classic starchy potato is Russet potatoes).\n- **White vinegar**: Vinegar is added to help retain the soup’s vibrant color while also adding a slight tang. Sometimes fresh lemon juice is added in place of, or in addition to, the vinegar.\n- **Cabbage**: Finely shredded green cabbage is popular and blends right into the soup.\n\n**(Optional) Additions**: Sour cream and fresh dill.\n\n## How to Make Borscht Soup\n1\\. **Brown the Beef**: Heat the olive oil in a large pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown.\n\n2\\. **Prepare the Beef Stock**: Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. Bring it to a boil over high heat, then reduce it to a simmer. Simmer for approximately 2 hours, skimming off any scum settling on the surface of the broth.\n\n3\\. **Sauté the Onions and Beetroot**: Melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red.\n\n4\\. **Add the Tomatoes**: Stir in the tomato sauce, tomato paste, vinegar, salt, and black pepper. Cook fo 5 minutes, then remove the pan from the heat and set aside.\n\n5\\. **Add the Potatoes to the Beef Broth**: Remove all the vegetables and the bay leaves, then stir in the cubed potatoes. Continue to simmer for approximately 15 minutes.\n\n6\\. **Add the Beet Mixture and Cabbage**: Carefully stir the beet mixture and shredded cabbage into the pot. Cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill.\n\n7\\. **Garnish**: Serve with sour cream, bread, fresh bread, and fresh dill if desired.\n\n## How to Prepare the Beets\nBeets happily stain surfaces, clothing, and your hands. Before handling beets, I recommend wearing gloves and an apron to protect your clothing. Beets may also stain your cutting boards or countertops, so consider using a piece of parchment paper as a barrier.\n\n1. **Wash and Scrub**: Thoroughly wash the beets under cold water before using a vegetable brush to gently scrub each beet free of any dirt or debris.\n2. **Peel**: Use a vegetable peeler to peel the tough outer layer of each beet working from the top to the bottom.\n3. **Julienne or Grate**: When making borscht soup, beets are typically julienned, grated, or cut into thin strips. Use a cheese grater or a mandoline slicer.\n\n**You may also want to check out [How to Cook Beets (3 Ways!)](https:\/\/theforkedspoon.com\/how-to-cook-beets\/)**\n\n### How to remove beet juice from clothing\nIf you get beet juice on your clothing, it’s best to address the stain as soon as possible – ideally before the stain dries. To treat a beet stain, try the following tips:\n\n- **Blot, Don’t Rub…Very Gently**: Remove as much liquid as possible, but avoid rubbing, as this can push the stain deeper into the fabric.\n- **Rinse**: Hold the stain under cold running water, flushing the beet juice through the fabric.\n- **Pre-treat**: Apply a few drops of liquid laundry detergent or dish soap, gently massaging into the fabric.\n- **Machine Wash**: Wash in cold water with regular detergent. Do not dry unless the stain is gone, as heat can set the stain.\n\n![Large soup ladle filled with homemade borscht soup hovering above a white soup bowl filled half way with borscht soup.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-78-1.jpg)\n\n## What to Serve with It\nUkrainian borscht soup is most often served warm with a hearty dollop of sour cream (*smetana)* and a sprinkle of freshly chopped dill. Sometimes, cured pork belly, [hard-boiled eggs](https:\/\/theforkedspoon.com\/how-to-make-hard-boiled-eggs\/), rye bread, or potatoes may be added or served on the side. In Moscow, people often swap the sour cream for mayo.\n\n## How to Store Leftovers\nBorscht soup often tastes even better a day or two after it’s been made, as the flavors have been given a chance to meld and deepen.\n\n**Storing**: Allow leftovers to cool to room temperature before transferring to an airtight container. Place in the refrigerator for up to 3-5 days.\n\n**Reheating**: For best results, reheat only the amount of borscht you plan to consume to avoid repeated cooling and reheating, which can mess with the soup’s texture and overall flavor. Heat on the stovetop over medium heat or in the microwave.\n\n**Can you freeze borscht?**\n\n**Yes, borscht can be frozen for up to 2-3 months.** To freeze borscht, allow leftovers to cool to room temperature before transferring to freezer-safe containers or heavy-duty freezer bags and transfer to the freezer.  \nAllow frozen borscht to thaw in the refrigerator overnight before reheating on the stovetop or in a microwave-safe bowl in the microwave until heated through.\n\n![Large soup pot filled with bright red and pink simmering Ukrainian borscht soup.](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/09\/Borscht-40-1.jpg)\n\n## More Soup Recipes\n- [Chicken Gnocchi Soup](https:\/\/theforkedspoon.com\/chicken-gnocchi-soup\/)\n- [Vegetable Beef Soup](https:\/\/theforkedspoon.com\/vegetable-beef-soup\/)\n- [The Best Chicken Soup Recipe](https:\/\/theforkedspoon.com\/chicken-soup-recipe\/)\n- [Albondigas Soup (Mexican Meatball Soup)](https:\/\/theforkedspoon.com\/albondigas-soup\/)\n- [Creamy Chicken Noodle Soup](https:\/\/theforkedspoon.com\/creamy-chicken-noodle-soup\/)\n- [Beef Barley Soup](https:\/\/theforkedspoon.com\/beef-barley-soup\/)\n\n**If you try making this Easy Borscht Soup Recipe, please leave me a comment and let me know\\!** I always love to hear your thoughts.\n\n#### For the Beef\n- ▢\n  2 tablespoon [vegetable oil](https:\/\/amzn.to\/41mHTu9)\n- ▢\n  2 pounds beef stew meat, cubed\n- ▢\n  2 ribs celery\n- ▢\n  1 large  carrot\n- ▢\n  1 onion\n- ▢\n  2 cloves [garlic](https:\/\/theforkedspoon.com\/how-to-mince-garlic\/), peeled\n- ▢\n  2 [bay leaves](https:\/\/amzn.to\/3Fboi3z)\n- ▢\n  1 teaspooon [coriander powder](https:\/\/amzn.to\/2FedpTa)\n- ▢\n  1 teaspoon salt\n- ▢\n  1 teaspoon [black pepper](https:\/\/amzn.to\/4hGoYAj)\n\n#### For the Beet and Vegetable Part of the Soup\n- ▢\n  4 tablespoon unsalted butter\n- ▢\n  1 white onion, diced\n- ▢\n  3 large red beets, peeled and shredded\n- ▢\n  2 carrots, peeled and shredded\n- ▢\n  3 cloves [garlic](https:\/\/theforkedspoon.com\/how-to-mince-garlic\/), minced\n- ▢\n  1 cups tomato sauce\n- ▢\n  2 tablespoon [tomato paste](https:\/\/amzn.to\/3Bh6hjk)\n- ▢\n  1 teaspoon [white vinegar](https:\/\/amzn.to\/49G7MHl)\n- ▢\n  \\&frac12; teaspoon salt, plus more to taste\n- ▢\n  \\&frac12; teaspoon ground black pepper, plus more to taste\n- ▢\n  1\\&frac12; pounds Yellow potatoes, peeled and cut into 1-inch cubes\n- ▢\n  3 cups green cabbage, shredded\n- ▢\n  1 tablespoon fresh dill, minced\n- ▢\n  sour cream, for serving\n\n- Heat the oil in a large soup pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown.\n- Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water.\n- Increase the heat to high and bring it to a boil before immediately reducing the heat to medium-low. For the first 15-20 minutes, periodically skim off any scum settling on the surface of the broth. Stir as needed.\n- Continue to simmer for 1\\&frac12;-2 hours or until the beef is tender and the broth has reduced by ⅓.\n- About 30 minutes before the soup is ready, melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red.\n- Next, add the tomato sauce, tomato paste, vinegar, salt, and black pepper. Mix well to combine. Cook it down for another 5 minutes then remove the pan from the heat and set aside.\n- Once the beef is tender, remove all the vegetables and the bay leaves, stir in the potatoes, and continue to simmer for approximately 15 minutes.\n- Carefully stir the beet mixture and cabbage into the pot and cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill.\n- Serve with sour cream, bread, fresh bread, and fresh dill if desired.\n\n- Store leftover borscht in an airtight container in the refrigerator for up to 5 days.\n\nCalories: 389kcal \\| Carbohydrates: 34g \\| Protein: 30g \\| Fat: 15g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 3g \\| Monounsaturated Fat: 5g \\| Trans Fat: 0\\.3g \\| Cholesterol: 85mg \\| Sodium: 784mg \\| Potassium: 1370mg \\| Fiber: 6g \\| Sugar: 12g \\| Vitamin A: 2337IU \\| Vitamin C: 27mg \\| Calcium: 88mg \\| Iron: 5mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\n![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https:\/\/theforkedspoon.com\/wp-content\/uploads\/2023\/07\/Chef-Jessica-profile-e1690195178442.jpg)\n\nJessica Randhawa\n\nChef \\| Food Photographer\n\nJessica Randhawa leads The Forked Spoon, sharing 15 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California.\n\nYou may also like:","meta_canonical":null}

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Meta Description	Traditional Ukrainian Borscht Soup is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of creamy sour cream and rye bread. Enjoyed warm or cold, it's the perfect hearty and nutritious wintertime soup.
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Boilerpipe Text	Traditional Ukrainian Borscht Soup is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of sour cream and rye bread. Enjoyed warm or cold, it’s the perfect hearty and nutritious wintertime soup. Borscht is probably my favorite soup of all time. What is Borscht? Borscht (also spelled as “borshch,” “borsh,” or “borsch”) is a traditional sweet and sour soup popular in many Eastern European and Central European countries, especially Ukraine, Russia, Poland, and Belarus. It is a healthy and nutritious soup made primarily of beets, which gives the soup its distinctive deep red color. The most important thing to note about this ruby-colored soup is that the exact ingredients and preparation methods vary widely – from the vegetables added to the type of meat used as the base for the soup (beef, pork, or poultry) to the temperature it’s served at (hot or cold). Table of Contents What is Borscht? Key Ingredients How to Make Borscht Soup How to Prepare the Beets What to Serve with It How to Store Leftovers More Soup Recipes Ukrainian Borscht Soup Recipe (Beet Soup) Key Ingredients Scroll down to the recipe card at the bottom of the post for the full list and amounts of each ingredient . Meat : Meat, or a combination of both meat and bones, is typically used to make a flavorful beef broth for the soup. The type of meat used varies, but beef and pork, or a combination of each, is typical. This recipe calls for beef stew meat, but feel free to use brisket, ribs, shank, chuck, and marrow bones. Some versions of borscht are vegetarian, replacing the meat with beans. Beets : Fresh beets are what give this soup its beautiful bright red color. They also give it a robust, earthy flavor and natural sweetness. Onions, carrots, garlic : These veggies will be used in two places: the first to flavor the beef broth and the second in the soup itself. Tomato sauce and tomato paste : Tomato sauce and paste are added for both flavor and acidity. Potatoes: Cubed potatoes add a little heartiness to the soup. For best results, choose a waxy potato versus a starchy potato – starchy potatoes tend to dissolve in soups and stews with repeated heating and cooling. Waxy potatoes include Yukon gold, creamer potatoes, fingerling potatoes, and red potatoes (the classic starchy potato is Russet potatoes). White vinegar : Vinegar is added to help retain the soup’s vibrant color while also adding a slight tang. Sometimes fresh lemon juice is added in place of, or in addition to, the vinegar. Cabbage : Finely shredded green cabbage is popular and blends right into the soup. (Optional) Additions : Sour cream and fresh dill. How to Make Borscht Soup 1. Brown the Beef : Heat the olive oil in a large pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown. 2. Prepare the Beef Stock : Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. Bring it to a boil over high heat, then reduce it to a simmer. Simmer for approximately 2 hours, skimming off any scum settling on the surface of the broth. 3. Sauté the Onions and Beetroot : Melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red. 4. Add the Tomatoes : Stir in the tomato sauce, tomato paste, vinegar, salt, and black pepper. Cook fo 5 minutes, then remove the pan from the heat and set aside. 5. Add the Potatoes to the Beef Broth : Remove all the vegetables and the bay leaves, then stir in the cubed potatoes. Continue to simmer for approximately 15 minutes. 6. Add the Beet Mixture and Cabbage : Carefully stir the beet mixture and shredded cabbage into the pot. Cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill. 7. Garnish : Serve with sour cream, bread, fresh bread, and fresh dill if desired. How to Prepare the Beets Beets happily stain surfaces, clothing, and your hands. Before handling beets, I recommend wearing gloves and an apron to protect your clothing. Beets may also stain your cutting boards or countertops, so consider using a piece of parchment paper as a barrier. Wash and Scrub : Thoroughly wash the beets under cold water before using a vegetable brush to gently scrub each beet free of any dirt or debris. Peel : Use a vegetable peeler to peel the tough outer layer of each beet working from the top to the bottom. Julienne or Grate : When making borscht soup, beets are typically julienned, grated, or cut into thin strips. Use a cheese grater or a mandoline slicer. You may also want to check out How to Cook Beets (3 Ways!) How to remove beet juice from clothing If you get beet juice on your clothing, it’s best to address the stain as soon as possible – ideally before the stain dries. To treat a beet stain, try the following tips: Blot, Don’t Rub…Very Gently : Remove as much liquid as possible, but avoid rubbing, as this can push the stain deeper into the fabric. Rinse : Hold the stain under cold running water, flushing the beet juice through the fabric. Pre-treat : Apply a few drops of liquid laundry detergent or dish soap, gently massaging into the fabric. Machine Wash : Wash in cold water with regular detergent. Do not dry unless the stain is gone, as heat can set the stain. What to Serve with It Ukrainian borscht soup is most often served warm with a hearty dollop of sour cream ( smetana) and a sprinkle of freshly chopped dill. Sometimes, cured pork belly, hard-boiled eggs , rye bread, or potatoes may be added or served on the side. In Moscow, people often swap the sour cream for mayo. How to Store Leftovers Borscht soup often tastes even better a day or two after it’s been made, as the flavors have been given a chance to meld and deepen. Storing : Allow leftovers to cool to room temperature before transferring to an airtight container. Place in the refrigerator for up to 3-5 days. Reheating : For best results, reheat only the amount of borscht you plan to consume to avoid repeated cooling and reheating, which can mess with the soup’s texture and overall flavor. Heat on the stovetop over medium heat or in the microwave. Can you freeze borscht? Yes, borscht can be frozen for up to 2-3 months. To freeze borscht, allow leftovers to cool to room temperature before transferring to freezer-safe containers or heavy-duty freezer bags and transfer to the freezer. Allow frozen borscht to thaw in the refrigerator overnight before reheating on the stovetop or in a microwave-safe bowl in the microwave until heated through. More Soup Recipes Chicken Gnocchi Soup Vegetable Beef Soup The Best Chicken Soup Recipe Albondigas Soup (Mexican Meatball Soup) Creamy Chicken Noodle Soup Beef Barley Soup If you try making this Easy Borscht Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts. For the Beef ▢ 2 tablespoon vegetable oil ▢ 2 pounds beef stew meat , cubed ▢ 2 ribs celery ▢ 1 large carrot ▢ 1 onion ▢ 2 cloves garlic , peeled ▢ 2 bay leaves ▢ 1 teaspooon coriander powder ▢ 1 teaspoon salt ▢ 1 teaspoon black pepper For the Beet and Vegetable Part of the Soup ▢ 4 tablespoon unsalted butter ▢ 1 white onion , diced ▢ 3 large red beets , peeled and shredded ▢ 2 carrots , peeled and shredded ▢ 3 cloves garlic , minced ▢ 1 cups tomato sauce ▢ 2 tablespoon tomato paste ▢ 1 teaspoon white vinegar ▢ ½ teaspoon salt , plus more to taste ▢ ½ teaspoon ground black pepper , plus more to taste ▢ 1½ pounds Yellow potatoes , peeled and cut into 1-inch cubes ▢ 3 cups green cabbage , shredded ▢ 1 tablespoon fresh dill , minced ▢ sour cream , for serving Heat the oil in a large soup pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown. Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. Increase the heat to high and bring it to a boil before immediately reducing the heat to medium-low. For the first 15-20 minutes, periodically skim off any scum settling on the surface of the broth. Stir as needed. Continue to simmer for 1½-2 hours or until the beef is tender and the broth has reduced by ⅓. About 30 minutes before the soup is ready, melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red. Next, add the tomato sauce, tomato paste, vinegar, salt, and black pepper. Mix well to combine. Cook it down for another 5 minutes then remove the pan from the heat and set aside. Once the beef is tender, remove all the vegetables and the bay leaves, stir in the potatoes, and continue to simmer for approximately 15 minutes. Carefully stir the beet mixture and cabbage into the pot and cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill. Serve with sour cream, bread, fresh bread, and fresh dill if desired. Store leftover borscht in an airtight container in the refrigerator for up to 5 days. Calories: 389 kcal \| Carbohydrates: 34 g \| Protein: 30 g \| Fat: 15 g \| Saturated Fat: 6 g \| Polyunsaturated Fat: 3 g \| Monounsaturated Fat: 5 g \| Trans Fat: 0.3 g \| Cholesterol: 85 mg \| Sodium: 784 mg \| Potassium: 1370 mg \| Fiber: 6 g \| Sugar: 12 g \| Vitamin A: 2337 IU \| Vitamin C: 27 mg \| Calcium: 88 mg \| Iron: 5 mg Nutrition information is automatically calculated, so should only be used as an approximation. Jessica Randhawa Chef \| Food Photographer Jessica Randhawa leads The Forked Spoon, sharing 15 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California. You may also like:
Markdown	[Skip to content](https://theforkedspoon.com/borscht-soup/#main-content) [Unlock Ad-Free & Member Perks →](https://theforkedspoon.com/membership/) - [Spring Recipes](https://theforkedspoon.com/category/spring-summer/) - [Recipes](https://theforkedspoon.com/recipes/ "All Recipes Indexed") - [Breakfast](https://theforkedspoon.com/category/breakfast/ "Best Breakfast Recipes") - [Salad](https://theforkedspoon.com/category/salads/ "Salad Recipes") - [Soup](https://theforkedspoon.com/category/soup/ "Simple Soup Recipes") - [Sides](https://theforkedspoon.com/category/side-dishes-vegetables/ "Easy Side Dishes") - [Dinners](https://theforkedspoon.com/category/dinnersmain-course/ "Dinner Recipes") - [Dessert](https://theforkedspoon.com/category/desserts/ "Simple Dessert Recipes") - [Meal Plans](https://theforkedspoon.com/membership/ "Unlock meal plans and more with a membership") - [About](https://theforkedspoon.com/about/ "About Jessica and The Forked Spoon") - [Contact](https://theforkedspoon.com/contact-me/ "Contact Us") - [Sign in](https://theforkedspoon.com/?memberful_endpoint=auth "Log in to your member account") - [Dashboard](https://theforkedspoon.com/dashboard/ "View your member dashboard") [Home](https://theforkedspoon.com/) \\| [Recipe Index](https://theforkedspoon.com/recipes/) \\| [Soup Recipes](https://theforkedspoon.com/category/soup/) # Ukrainian Borscht Soup Recipe (Beet Soup) [![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https://theforkedspoon.com/wp-content/uploads/2023/07/cropped-Chef-Jessica-profile-e1690195178442-64x64.jpg)](https://theforkedspoon.com/about/) Posted by [Jessica Randhawa](https://theforkedspoon.com/about/) 4\.93 from 13 votes Updated Jun 27, 2025 [GFGluten-Free Recipes](https://theforkedspoon.com/category/gluten-free/ "Gluten-Free Recipes") [Jump to Recipe](https://theforkedspoon.com/borscht-soup/#wprm-recipe-container-81701)[Rate & Comment](https://theforkedspoon.com/borscht-soup/#respond) This post may contain affiliate links. See my [disclosure policy](https://theforkedspoon.com/disclosure/ "Legal and Policy Information for The Forked Spoon"). ![Ukrainian Borscht Soup Pinterest Pin Image](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%201200'%3E%3C/svg%3E) ![Ukrainian Borscht Soup Pinterest Pin Image](https://theforkedspoon.com/wp-content/uploads/2023/09/borscht.jpg) Traditional Ukrainian Borscht Soup is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of sour cream and rye bread. Enjoyed warm or cold, it’s the perfect hearty and nutritious wintertime soup. ![two white bowls filled with borscht soup topped with sour cream set next to a large pot filled with homemade borscht soup.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-Soup-1.jpg) Borscht is probably my favorite soup of all time. ## What is Borscht? Borscht (also spelled as “borshch,” “borsh,” or “borsch”) is a traditional sweet and sour soup popular in many Eastern European and Central European countries, especially Ukraine, Russia, Poland, and Belarus. It is a healthy and nutritious soup made primarily of beets, which gives the soup its distinctive deep red color. The most important thing to note about this ruby-colored soup is that the exact ingredients and preparation methods vary widely – from the vegetables added to the type of meat used as the base for the soup (beef, pork, or poultry) to the temperature it’s served at (hot or cold). ## Table of Contents - [What is Borscht?](https://theforkedspoon.com/borscht-soup/#h-what-is-borscht) - [Key Ingredients](https://theforkedspoon.com/borscht-soup/#h-key-ingredients) - [How to Make Borscht Soup](https://theforkedspoon.com/borscht-soup/#h-how-to-make-borscht-soup) - [How to Prepare the Beets](https://theforkedspoon.com/borscht-soup/#h-how-to-prepare-the-beets) - [What to Serve with It](https://theforkedspoon.com/borscht-soup/#h-what-to-serve-with-it) - [How to Store Leftovers](https://theforkedspoon.com/borscht-soup/#h-how-to-store-leftovers) - [More Soup Recipes](https://theforkedspoon.com/borscht-soup/#h-more-soup-recipes) - [Ukrainian Borscht Soup Recipe (Beet Soup)](https://theforkedspoon.com/borscht-soup/#wprm-recipe-container-81701) ![Ingredients needed to make traditional Ukrainian borscht soup in individual measuring cups and ramekins.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%203393%205089'%3E%3C/svg%3E) ![Ingredients needed to make traditional Ukrainian borscht soup in individual measuring cups and ramekins.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-3-1.jpg) ## Key Ingredients Scroll down to the recipe card at the bottom of the post for the full list and amounts of each ingredient. - Meat: Meat, or a combination of both meat and bones, is typically used to make a flavorful beef broth for the soup. The type of meat used varies, but beef and pork, or a combination of each, is typical. This recipe calls for beef stew meat, but feel free to use brisket, ribs, shank, chuck, and marrow bones. Some versions of borscht are vegetarian, replacing the meat with beans. - Beets: Fresh beets are what give this soup its beautiful bright red color. They also give it a robust, earthy flavor and natural sweetness. - Onions, carrots, garlic: These veggies will be used in two places: the first to flavor the beef broth and the second in the soup itself. - Tomato sauce and tomato paste: Tomato sauce and paste are added for both flavor and acidity. - Potatoes: Cubed potatoes add a little heartiness to the soup. For best results, choose a waxy potato versus a starchy potato – starchy potatoes tend to dissolve in soups and stews with repeated heating and cooling. Waxy potatoes include Yukon gold, creamer potatoes, fingerling potatoes, and red potatoes (the classic starchy potato is Russet potatoes). - White vinegar: Vinegar is added to help retain the soup’s vibrant color while also adding a slight tang. Sometimes fresh lemon juice is added in place of, or in addition to, the vinegar. - Cabbage: Finely shredded green cabbage is popular and blends right into the soup. (Optional) Additions: Sour cream and fresh dill. ![Large pot filled with cooking stew meat.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Large pot filled with cooking stew meat.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-5-1-700x1050.jpg) ![Large pot filled with cooking stew meat, two garlic cloves, one whole onion, two celery sticks, and one carrot.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Large pot filled with cooking stew meat, two garlic cloves, one whole onion, two celery sticks, and one carrot.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-6-1-700x1050.jpg) ![Large soup pot filled with two celery sticks, a bay leaf, and a whole onion floating on top of water that's turned brown from the cooked stew meat sitting on the bottom of the pot.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Large soup pot filled with two celery sticks, a bay leaf, and a whole onion floating on top of water that's turned brown from the cooked stew meat sitting on the bottom of the pot.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-7-1-700x1050.jpg) ## How to Make Borscht Soup 1\. Brown the Beef: Heat the olive oil in a large pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown. 2\. Prepare the Beef Stock: Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. Bring it to a boil over high heat, then reduce it to a simmer. Simmer for approximately 2 hours, skimming off any scum settling on the surface of the broth. ![Large stainless steel skillet with olive oil and a diced white onion.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Large stainless steel skillet with olive oil and a diced white onion.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-8-1-700x1050.jpg) ![Large stainless steel skillet with softened diced onion covered by shredded raw carrots and shredded raw beets.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Large stainless steel skillet with softened diced onion covered by shredded raw carrots and shredded raw beets.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-9-1-700x1050.jpg) ![Large stainless steel skillet filled with cooked and softened shredded carrots and beets and diced onion with minced garlic, tomato paste, vinegar, salt, and pepper, and tomato sauce.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Large stainless steel skillet filled with cooked and softened shredded carrots and beets and diced onion with minced garlic, tomato paste, vinegar, salt, and pepper, and tomato sauce.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-11-1-700x1050.jpg) 3\. Sauté the Onions and Beetroot: Melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red. 4\. Add the Tomatoes: Stir in the tomato sauce, tomato paste, vinegar, salt, and black pepper. Cook fo 5 minutes, then remove the pan from the heat and set aside. ![Large soup pot filled with simmering stew meat and veggies.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Large soup pot filled with simmering stew meat and veggies.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-14-1-700x1050.jpg) ![Large pot filled with simmering stew meat and cubed potatoes.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Large pot filled with simmering stew meat and cubed potatoes.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-15-1-700x1050.jpg) ![Beet mixture added to a large pot filled with tender chunks of beef and potatoes simmer in a homemade beef broth.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Beet mixture added to a large pot filled with tender chunks of beef and potatoes simmer in a homemade beef broth.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-17-1-700x1050.jpg) 5\. Add the Potatoes to the Beef Broth: Remove all the vegetables and the bay leaves, then stir in the cubed potatoes. Continue to simmer for approximately 15 minutes. 6\. Add the Beet Mixture and Cabbage: Carefully stir the beet mixture and shredded cabbage into the pot. Cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill. 7\. Garnish: Serve with sour cream, bread, fresh bread, and fresh dill if desired. ![Shredded green cabbage added to a large pot of bright red borscht soup.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Shredded green cabbage added to a large pot of bright red borscht soup.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-19-1-700x1050.jpg) ![Large pot of homemade traditional Ukrainian borscht soup.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Large pot of homemade traditional Ukrainian borscht soup.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-25-1-700x1050.jpg) ## How to Prepare the Beets Beets happily stain surfaces, clothing, and your hands. Before handling beets, I recommend wearing gloves and an apron to protect your clothing. Beets may also stain your cutting boards or countertops, so consider using a piece of parchment paper as a barrier. 1. Wash and Scrub: Thoroughly wash the beets under cold water before using a vegetable brush to gently scrub each beet free of any dirt or debris. 2. Peel: Use a vegetable peeler to peel the tough outer layer of each beet working from the top to the bottom. 3. Julienne or Grate: When making borscht soup, beets are typically julienned, grated, or cut into thin strips. Use a cheese grater or a mandoline slicer. You may also want to check out [How to Cook Beets (3 Ways!)](https://theforkedspoon.com/how-to-cook-beets/) ### How to remove beet juice from clothing If you get beet juice on your clothing, it’s best to address the stain as soon as possible – ideally before the stain dries. To treat a beet stain, try the following tips: - Blot, Don’t Rub…Very Gently: Remove as much liquid as possible, but avoid rubbing, as this can push the stain deeper into the fabric. - Rinse: Hold the stain under cold running water, flushing the beet juice through the fabric. - Pre-treat: Apply a few drops of liquid laundry detergent or dish soap, gently massaging into the fabric. - Machine Wash: Wash in cold water with regular detergent. Do not dry unless the stain is gone, as heat can set the stain. ![Large soup ladle filled with homemade borscht soup hovering above a white soup bowl filled half way with borscht soup.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%203712%205568'%3E%3C/svg%3E) ![Large soup ladle filled with homemade borscht soup hovering above a white soup bowl filled half way with borscht soup.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-78-1.jpg) ## What to Serve with It Ukrainian borscht soup is most often served warm with a hearty dollop of sour cream (smetana) and a sprinkle of freshly chopped dill. Sometimes, cured pork belly, [hard-boiled eggs](https://theforkedspoon.com/how-to-make-hard-boiled-eggs/), rye bread, or potatoes may be added or served on the side. In Moscow, people often swap the sour cream for mayo. ## How to Store Leftovers Borscht soup often tastes even better a day or two after it’s been made, as the flavors have been given a chance to meld and deepen. Storing: Allow leftovers to cool to room temperature before transferring to an airtight container. Place in the refrigerator for up to 3-5 days. Reheating: For best results, reheat only the amount of borscht you plan to consume to avoid repeated cooling and reheating, which can mess with the soup’s texture and overall flavor. Heat on the stovetop over medium heat or in the microwave. Can you freeze borscht? Yes, borscht can be frozen for up to 2-3 months. To freeze borscht, allow leftovers to cool to room temperature before transferring to freezer-safe containers or heavy-duty freezer bags and transfer to the freezer. Allow frozen borscht to thaw in the refrigerator overnight before reheating on the stovetop or in a microwave-safe bowl in the microwave until heated through. ![Large soup pot filled with bright red and pink simmering Ukrainian borscht soup.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%203150%204725'%3E%3C/svg%3E) ![Large soup pot filled with bright red and pink simmering Ukrainian borscht soup.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-40-1.jpg) ## More Soup Recipes - [Chicken Gnocchi Soup](https://theforkedspoon.com/chicken-gnocchi-soup/) - [Vegetable Beef Soup](https://theforkedspoon.com/vegetable-beef-soup/) - [The Best Chicken Soup Recipe](https://theforkedspoon.com/chicken-soup-recipe/) - [Albondigas Soup (Mexican Meatball Soup)](https://theforkedspoon.com/albondigas-soup/) - [Creamy Chicken Noodle Soup](https://theforkedspoon.com/creamy-chicken-noodle-soup/) - [Beef Barley Soup](https://theforkedspoon.com/beef-barley-soup/) If you try making this Easy Borscht Soup Recipe, please leave me a comment and let me know\! I always love to hear your thoughts. [ADD AS A PREFERRED SOURCE ON GOOGLE](https://www.google.com/preferences/source?q=theforkedspoon.com) ![two white bowls filled with borscht soup topped with sour cream set next to a large pot filled with homemade borscht soup.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%20997'%3E%3C/svg%3E) ![two white bowls filled with borscht soup topped with sour cream set next to a large pot filled with homemade borscht soup.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-Soup-1-700x997.jpg) 4\.93 from 13 votes ## Ukrainian Borscht Soup Recipe (Beet Soup) * ![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2051%2051'%3E%3C/svg%3E) ![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https://theforkedspoon.com/wp-content/uploads/2023/07/cropped-Chef-Jessica-profile-e1690195178442-51x51.jpg) [Jessica Randhawa](https://theforkedspoon.com/about/) Traditional Ukrainian Borscht Soup is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of creamy sour cream and rye bread. Enjoyed warm or cold, it's the perfect hearty and nutritious wintertime soup. Prep: 30 minutes mins Cook: 2 hours hrs 30 minutes mins Total: 3 hours hrs Servings: 8 servings [Save](https://theforkedspoon.com/dashboard/)[Go to Collections](https://theforkedspoon.com/dashboard/) [Pinterest](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Ftheforkedspoon.com%2Fborscht-soup%2F&media=https%3A%2F%2Ftheforkedspoon.com%2Fwp-content%2Fuploads%2F2023%2F09%2FBorscht-Soup-1-scaled.jpg&description=Traditional+Ukrainian+Borscht+Soup+is+an+iconic+red+beet+soup+made+with+hearty+stew+beef%2C+cabbage%2C+potatoes%2C+carrots%2C+garlic%2C+and+fresh+dill+and+served+with+a+dollop+of+creamy+sour+cream+and+rye+bread.+Enjoyed+warm+or+cold%2C+it%26%23039%3Bs+the+perfect+hearty+and+nutritious+wintertime+soup.&is_video=false) [Facebook](https://www.facebook.com/share.php?u=https%3A%2F%2Ftheforkedspoon.com%2Fborscht-soup%2F) [Email](mailto:?subject=Check%20out%20this%20recipe%21&body=I%20found%20this%20recipe%20you%20might%20like%3A%0A%0AUkrainian%20Borscht%20Soup%20Recipe%20%28Beet%20Soup%29%0Ahttps%3A%2F%2Ftheforkedspoon.com%2Fborscht-soup%2F) [Share Recipe](https://theforkedspoon.com/borscht-soup/) [Comment](https://theforkedspoon.com/borscht-soup/#comment) [Print Recipe](https://theforkedspoon.com/wprm_print/ukrainian-borscht-soup-recipe-beet-soup) ### Ingredients 1x 2x 3x #### For the Beef - ▢ 2 tablespoon [vegetable oil](https://amzn.to/41mHTu9) - ▢ 2 pounds beef stew meat, cubed - ▢ 2 ribs celery - ▢ 1 large carrot - ▢ 1 onion - ▢ 2 cloves [garlic](https://theforkedspoon.com/how-to-mince-garlic/), peeled - ▢ 2 [bay leaves](https://amzn.to/3Fboi3z) - ▢ 1 teaspooon [coriander powder](https://amzn.to/2FedpTa) - ▢ 1 teaspoon salt - ▢ 1 teaspoon [black pepper](https://amzn.to/4hGoYAj) #### For the Beet and Vegetable Part of the Soup - ▢ 4 tablespoon unsalted butter - ▢ 1 white onion, diced - ▢ 3 large red beets, peeled and shredded - ▢ 2 carrots, peeled and shredded - ▢ 3 cloves [garlic](https://theforkedspoon.com/how-to-mince-garlic/), minced - ▢ 1 cups tomato sauce - ▢ 2 tablespoon [tomato paste](https://amzn.to/3Bh6hjk) - ▢ 1 teaspoon [white vinegar](https://amzn.to/49G7MHl) - ▢ \½ teaspoon salt, plus more to taste - ▢ \½ teaspoon ground black pepper, plus more to taste - ▢ 1\½ pounds Yellow potatoes, peeled and cut into 1-inch cubes - ▢ 3 cups green cabbage, shredded - ▢ 1 tablespoon fresh dill, minced - ▢ sour cream, for serving [US Customary](https://theforkedspoon.com/borscht-soup/) – [Metric](https://theforkedspoon.com/borscht-soup/) ### Instructions - Heat the oil in a large soup pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown. - Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. - Increase the heat to high and bring it to a boil before immediately reducing the heat to medium-low. For the first 15-20 minutes, periodically skim off any scum settling on the surface of the broth. Stir as needed. - Continue to simmer for 1\½-2 hours or until the beef is tender and the broth has reduced by ⅓. - About 30 minutes before the soup is ready, melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red. - Next, add the tomato sauce, tomato paste, vinegar, salt, and black pepper. Mix well to combine. Cook it down for another 5 minutes then remove the pan from the heat and set aside. - Once the beef is tender, remove all the vegetables and the bay leaves, stir in the potatoes, and continue to simmer for approximately 15 minutes. - Carefully stir the beet mixture and cabbage into the pot and cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill. - Serve with sour cream, bread, fresh bread, and fresh dill if desired. ### Notes - Store leftover borscht in an airtight container in the refrigerator for up to 5 days. ### Nutrition Calories: 389kcal \\| Carbohydrates: 34g \\| Protein: 30g \\| Fat: 15g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 3g \\| Monounsaturated Fat: 5g \\| Trans Fat: 0\.3g \\| Cholesterol: 85mg \\| Sodium: 784mg \\| Potassium: 1370mg \\| Fiber: 6g \\| Sugar: 12g \\| Vitamin A: 2337IU \\| Vitamin C: 27mg \\| Calcium: 88mg \\| Iron: 5mg Nutrition information is automatically calculated, so should only be used as an approximation. Did you make this? Leave a comment below\! ![Ukrainian Borscht Soup Pinterest Pin Image](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%201050'%3E%3C/svg%3E) ![Ukrainian Borscht Soup Pinterest Pin Image](https://theforkedspoon.com/wp-content/uploads/2023/09/borscht-1-700x1050.jpg) 1\.4K shares ![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https://theforkedspoon.com/wp-content/uploads/2023/07/Chef-Jessica-profile-e1690195178442.jpg) Jessica Randhawa Chef \\| Food Photographer Jessica Randhawa leads The Forked Spoon, sharing 15 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California. 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Hanna says: November 19, 2023 at 10:16 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) So true about different variations of different recipes. My husband’s grandma always cooked it with beans which also add more flavour to it. In some Ukrainian regions it even was cooked with fried fish. I don’t freeze it as don’t like the taste of potato after thawing but I freeze cooked onions, beets and carrots with tomato sauce and seasonings. We call it ‘zasmazhka’. It saves so much time with cooking it next time. [Reply](https://theforkedspoon.com/borscht-soup/#comment-30200) 3. Robert Labazevych** says: October 29, 2023 at 9:18 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Thank you for sharing UKRAINIAN! national food recipe ! But! I’m make remark – BORSCHT never was , never is & never be moskovian recipe!🤯 According to UNESKO – BORSCHT WAS & IS ABSOLUTELY UKRAINIAN NATIONAL FOOD! 🇺🇦 Слава нації! 🇺🇦🇺🇦🇺🇦 [Reply](https://theforkedspoon.com/borscht-soup/#comment-29744) ![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https://theforkedspoon.com/wp-content/uploads/2023/07/Chef-Jessica-profile-e1690195178442.jpg) Jessica Randhawa Chef \\| Food Photographer For over 15 years, I've developed more than 1,200 well-tested recipes at The Forked Spoon, combining hands-on culinary experience with practical kitchen tips to help home cooks cook smarter, with confidence. 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Readable Markdown	Traditional Ukrainian Borscht Soup is an iconic red beet soup made with hearty stew beef, cabbage, potatoes, carrots, garlic, and fresh dill and served with a dollop of sour cream and rye bread. Enjoyed warm or cold, it’s the perfect hearty and nutritious wintertime soup. ![two white bowls filled with borscht soup topped with sour cream set next to a large pot filled with homemade borscht soup.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-Soup-1.jpg) Borscht is probably my favorite soup of all time. ## What is Borscht? Borscht (also spelled as “borshch,” “borsh,” or “borsch”) is a traditional sweet and sour soup popular in many Eastern European and Central European countries, especially Ukraine, Russia, Poland, and Belarus. It is a healthy and nutritious soup made primarily of beets, which gives the soup its distinctive deep red color. The most important thing to note about this ruby-colored soup is that the exact ingredients and preparation methods vary widely – from the vegetables added to the type of meat used as the base for the soup (beef, pork, or poultry) to the temperature it’s served at (hot or cold). ## Table of Contents - [What is Borscht?](https://theforkedspoon.com/borscht-soup/#h-what-is-borscht) - [Key Ingredients](https://theforkedspoon.com/borscht-soup/#h-key-ingredients) - [How to Make Borscht Soup](https://theforkedspoon.com/borscht-soup/#h-how-to-make-borscht-soup) - [How to Prepare the Beets](https://theforkedspoon.com/borscht-soup/#h-how-to-prepare-the-beets) - [What to Serve with It](https://theforkedspoon.com/borscht-soup/#h-what-to-serve-with-it) - [How to Store Leftovers](https://theforkedspoon.com/borscht-soup/#h-how-to-store-leftovers) - [More Soup Recipes](https://theforkedspoon.com/borscht-soup/#h-more-soup-recipes) - [Ukrainian Borscht Soup Recipe (Beet Soup)](https://theforkedspoon.com/borscht-soup/#wprm-recipe-container-81701) ![Ingredients needed to make traditional Ukrainian borscht soup in individual measuring cups and ramekins.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-3-1.jpg) ## Key Ingredients Scroll down to the recipe card at the bottom of the post for the full list and amounts of each ingredient. - Meat: Meat, or a combination of both meat and bones, is typically used to make a flavorful beef broth for the soup. The type of meat used varies, but beef and pork, or a combination of each, is typical. This recipe calls for beef stew meat, but feel free to use brisket, ribs, shank, chuck, and marrow bones. Some versions of borscht are vegetarian, replacing the meat with beans. - Beets: Fresh beets are what give this soup its beautiful bright red color. They also give it a robust, earthy flavor and natural sweetness. - Onions, carrots, garlic: These veggies will be used in two places: the first to flavor the beef broth and the second in the soup itself. - Tomato sauce and tomato paste: Tomato sauce and paste are added for both flavor and acidity. - Potatoes: Cubed potatoes add a little heartiness to the soup. For best results, choose a waxy potato versus a starchy potato – starchy potatoes tend to dissolve in soups and stews with repeated heating and cooling. Waxy potatoes include Yukon gold, creamer potatoes, fingerling potatoes, and red potatoes (the classic starchy potato is Russet potatoes). - White vinegar: Vinegar is added to help retain the soup’s vibrant color while also adding a slight tang. Sometimes fresh lemon juice is added in place of, or in addition to, the vinegar. - Cabbage: Finely shredded green cabbage is popular and blends right into the soup. (Optional) Additions: Sour cream and fresh dill. ## How to Make Borscht Soup 1\. Brown the Beef: Heat the olive oil in a large pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown. 2\. Prepare the Beef Stock: Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. Bring it to a boil over high heat, then reduce it to a simmer. Simmer for approximately 2 hours, skimming off any scum settling on the surface of the broth. 3\. Sauté the Onions and Beetroot: Melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red. 4\. Add the Tomatoes: Stir in the tomato sauce, tomato paste, vinegar, salt, and black pepper. Cook fo 5 minutes, then remove the pan from the heat and set aside. 5\. Add the Potatoes to the Beef Broth: Remove all the vegetables and the bay leaves, then stir in the cubed potatoes. Continue to simmer for approximately 15 minutes. 6\. Add the Beet Mixture and Cabbage: Carefully stir the beet mixture and shredded cabbage into the pot. Cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill. 7\. Garnish: Serve with sour cream, bread, fresh bread, and fresh dill if desired. ## How to Prepare the Beets Beets happily stain surfaces, clothing, and your hands. Before handling beets, I recommend wearing gloves and an apron to protect your clothing. Beets may also stain your cutting boards or countertops, so consider using a piece of parchment paper as a barrier. 1. Wash and Scrub: Thoroughly wash the beets under cold water before using a vegetable brush to gently scrub each beet free of any dirt or debris. 2. Peel: Use a vegetable peeler to peel the tough outer layer of each beet working from the top to the bottom. 3. Julienne or Grate: When making borscht soup, beets are typically julienned, grated, or cut into thin strips. Use a cheese grater or a mandoline slicer. You may also want to check out [How to Cook Beets (3 Ways!)](https://theforkedspoon.com/how-to-cook-beets/) ### How to remove beet juice from clothing If you get beet juice on your clothing, it’s best to address the stain as soon as possible – ideally before the stain dries. To treat a beet stain, try the following tips: - Blot, Don’t Rub…Very Gently: Remove as much liquid as possible, but avoid rubbing, as this can push the stain deeper into the fabric. - Rinse: Hold the stain under cold running water, flushing the beet juice through the fabric. - Pre-treat: Apply a few drops of liquid laundry detergent or dish soap, gently massaging into the fabric. - Machine Wash: Wash in cold water with regular detergent. Do not dry unless the stain is gone, as heat can set the stain. ![Large soup ladle filled with homemade borscht soup hovering above a white soup bowl filled half way with borscht soup.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-78-1.jpg) ## What to Serve with It Ukrainian borscht soup is most often served warm with a hearty dollop of sour cream (smetana) and a sprinkle of freshly chopped dill. Sometimes, cured pork belly, [hard-boiled eggs](https://theforkedspoon.com/how-to-make-hard-boiled-eggs/), rye bread, or potatoes may be added or served on the side. In Moscow, people often swap the sour cream for mayo. ## How to Store Leftovers Borscht soup often tastes even better a day or two after it’s been made, as the flavors have been given a chance to meld and deepen. Storing: Allow leftovers to cool to room temperature before transferring to an airtight container. Place in the refrigerator for up to 3-5 days. Reheating: For best results, reheat only the amount of borscht you plan to consume to avoid repeated cooling and reheating, which can mess with the soup’s texture and overall flavor. Heat on the stovetop over medium heat or in the microwave. Can you freeze borscht? Yes, borscht can be frozen for up to 2-3 months. To freeze borscht, allow leftovers to cool to room temperature before transferring to freezer-safe containers or heavy-duty freezer bags and transfer to the freezer. Allow frozen borscht to thaw in the refrigerator overnight before reheating on the stovetop or in a microwave-safe bowl in the microwave until heated through. ![Large soup pot filled with bright red and pink simmering Ukrainian borscht soup.](https://theforkedspoon.com/wp-content/uploads/2023/09/Borscht-40-1.jpg) ## More Soup Recipes - [Chicken Gnocchi Soup](https://theforkedspoon.com/chicken-gnocchi-soup/) - [Vegetable Beef Soup](https://theforkedspoon.com/vegetable-beef-soup/) - [The Best Chicken Soup Recipe](https://theforkedspoon.com/chicken-soup-recipe/) - [Albondigas Soup (Mexican Meatball Soup)](https://theforkedspoon.com/albondigas-soup/) - [Creamy Chicken Noodle Soup](https://theforkedspoon.com/creamy-chicken-noodle-soup/) - [Beef Barley Soup](https://theforkedspoon.com/beef-barley-soup/) If you try making this Easy Borscht Soup Recipe, please leave me a comment and let me know\! I always love to hear your thoughts. #### For the Beef - ▢ 2 tablespoon [vegetable oil](https://amzn.to/41mHTu9) - ▢ 2 pounds beef stew meat, cubed - ▢ 2 ribs celery - ▢ 1 large carrot - ▢ 1 onion - ▢ 2 cloves [garlic](https://theforkedspoon.com/how-to-mince-garlic/), peeled - ▢ 2 [bay leaves](https://amzn.to/3Fboi3z) - ▢ 1 teaspooon [coriander powder](https://amzn.to/2FedpTa) - ▢ 1 teaspoon salt - ▢ 1 teaspoon [black pepper](https://amzn.to/4hGoYAj) #### For the Beet and Vegetable Part of the Soup - ▢ 4 tablespoon unsalted butter - ▢ 1 white onion, diced - ▢ 3 large red beets, peeled and shredded - ▢ 2 carrots, peeled and shredded - ▢ 3 cloves [garlic](https://theforkedspoon.com/how-to-mince-garlic/), minced - ▢ 1 cups tomato sauce - ▢ 2 tablespoon [tomato paste](https://amzn.to/3Bh6hjk) - ▢ 1 teaspoon [white vinegar](https://amzn.to/49G7MHl) - ▢ \½ teaspoon salt, plus more to taste - ▢ \½ teaspoon ground black pepper, plus more to taste - ▢ 1\½ pounds Yellow potatoes, peeled and cut into 1-inch cubes - ▢ 3 cups green cabbage, shredded - ▢ 1 tablespoon fresh dill, minced - ▢ sour cream, for serving - Heat the oil in a large soup pot set over medium-high heat. Once the oil is hot, add the beef and cook until all the pieces are brown. - Add the whole celery, carrot, onion, garlic, bay leaves, coriander powder, salt, and pepper, and fill the pot with enough water to cover everything with about 1-2 inches of water. - Increase the heat to high and bring it to a boil before immediately reducing the heat to medium-low. For the first 15-20 minutes, periodically skim off any scum settling on the surface of the broth. Stir as needed. - Continue to simmer for 1\½-2 hours or until the beef is tender and the broth has reduced by ⅓. - About 30 minutes before the soup is ready, melt the butter in a large skillet set over medium heat. Stir in the onion and cook until translucent. Add the shredded beets and carrots and cook them down for 10 minutes or until they are soft and the carrots have turned red. - Next, add the tomato sauce, tomato paste, vinegar, salt, and black pepper. Mix well to combine. Cook it down for another 5 minutes then remove the pan from the heat and set aside. - Once the beef is tender, remove all the vegetables and the bay leaves, stir in the potatoes, and continue to simmer for approximately 15 minutes. - Carefully stir the beet mixture and cabbage into the pot and cook for 2-3 minutes until the cabbage has softened. At the very end, just before serving, stir in the dill. - Serve with sour cream, bread, fresh bread, and fresh dill if desired. - Store leftover borscht in an airtight container in the refrigerator for up to 5 days. Calories: 389kcal \\| Carbohydrates: 34g \\| Protein: 30g \\| Fat: 15g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 3g \\| Monounsaturated Fat: 5g \\| Trans Fat: 0\.3g \\| Cholesterol: 85mg \\| Sodium: 784mg \\| Potassium: 1370mg \\| Fiber: 6g \\| Sugar: 12g \\| Vitamin A: 2337IU \\| Vitamin C: 27mg \\| Calcium: 88mg \\| Iron: 5mg Nutrition information is automatically calculated, so should only be used as an approximation. ![Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight](https://theforkedspoon.com/wp-content/uploads/2023/07/Chef-Jessica-profile-e1690195178442.jpg) Jessica Randhawa Chef \\| Food Photographer Jessica Randhawa leads The Forked Spoon, sharing 15 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California. You may also like:
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