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1. Shard Calculation

Query:

Response:

Calculated Shard: 97 (from laksa120)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa097.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://vikalinka.com/borscht-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://vikalinka.com/borscht-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/vikalinka.com\/borscht-recipe\/","crawl_time":1775462059,"first_indexed_time":1547210017,"http_code":200,"src_unparsed":"com,vikalinka!\/borscht-recipe\/ s443","src_root_hash":"611498361673896097","history_drop_reason":null,"meta_title":"Borscht Recipe (Iconic soup made easy!) - Vikalinka","meta_descriptions":["Ukrainian borscht recipe. A rich meat based broth with beets, cabbage, potatoes and carrots served with a dollop of sour cream."],"attrs_boilerpipe_text":"This post contains\naffiliate links\n. When you purchase through our links, we may earn a commission.\nHave you ever tasted real Ukrainian borscht? This hearty soup is made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood. \nIf you like this borscht recipe, try another Ukrainian classic\n Potato, Bacon and Caramelised Onion Vareniki (Pierogi).\nI can hardly believe I am finally sharing my family’s borscht recipe! The recipe that was at the top of my list when I first started my blog years ago.\nIt took me this long because\nBORSCHT\nhas such a long history and an important part in Eastern European cuisine. It is a hefty task to deliver the perfect recipe, which comes with a great deal of responsibility to do it justice.\nSharing my borscht is also one of the simplest tasks because the recipe has been in my family for a few generations. It’s in my blood, very much like my\nBeef Stroganoff recipe\n or my\nCabbage Rolls recipe\n.\nIs Borscht Russian or Ukrainian?\nIt’s worth clarifying pronunciation as\nborsch\nis more accurate. Yes, there is no ‘t’ at the end of the word. I know…mind blown!\nAnd although most people associate this recipe with Russia it is actually Ukrainian. That being said, there are historical records of Russian tsars eating it centuries ago and the soup is almost as popular in Russia as it is in Ukraine. \nA summer version called\nGreen Borscht\nis made with sorrel. Apart from the same name, though, it is an entirely different recipe. There is also a Polish borscht and although I don’t know as much about it I know that it also features beets.\nIngredients\nSo what ingredients go into borscht?\nTrick question! The truth is that the recipe ingredients vary by country, region and households. However, several ingredients stay unchanged and they are the ones that make a soup into borscht.\nbeets\ncabbage\npotatoes\ncarrots\nonions\nTraditionally there will also a little meat, such as beef, chicken or pork, with the stock will be based off one of these. However, you can work off this list ingredients to make a\nvegetarian borscht\n.\nMaking borscht\n1. Stock\nEvery building needs a solid foundation and every soup starts with a great stock. Making a delicious stock is by far the most time consuming part of this recipe. It’s not difficult, it just takes time.\nThe best flavour comes from meat on a bone, simple vegetables like onions, carrots and celery and a couple of aromatics. My mother always used bay leaves and peppercorns and I do the same. \nIf you want to be even more authentic, use celery root for your stock instead of celery. However, I realise the root is more difficult to source outside of Eastern Europe, and that is why I included celery. \n2. Soup\nThe soup itself takes no more than 30 minutes to make once the stock is made and clarified.\nIf you are short for time, I recommend making the stock the night before or even purchasing a good quality broth from a supermarket.\nYou don’t need to master specific techniques for making an authentic borscht. But you will need to add vegetables in a specific order to ensure they all get cooked to perfection in the end.\nFor example, cabbage doesn’t take too long to cook and therefore needs to be added last.\nLastly, grated carrots and chopped onions are always sautéed in sunflower oil or butter until soft and golden, and added to borscht towards the end. In Russian and Ukrainian cooking this method is called “\nzazharka\n“.\nMany cooks do the same with beets but sautéing beets separately only adds more unnecessary steps to the recipe and doesn’t contribute anything to the flavour. I tend to skip sautéing and add raw grated beets directly to the soup.\nRecipe Tips and Notes\nI prefer to make my own stock as it’s so important for the soup to have great flavour. If you are short on time or don’t want to put in the effort, use a good quality beef or chicken broth from the supermarket. If opting in for a store bought option, use 2 litres of chicken or beef stock.\nRaw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets.\nCut potatoes in large chunks so they maintain their integrity through the cooking process.\nAs I mention above, the ingredients in this soup could be varied. For example, in the summer, my mother always added red or yellow bell peppers. Some cooks love throwing in dried beans for extra protein or as a substitute for meat. Dried mushrooms are also a popular ingredient for this versatile soup.\nBorscht tastes so much better when a dollop of sour cream is added. However, do not add sour cream to the pot. Serve it on the side and allow the people to help themselves.\nFresh herbs like parsley and dill are a traditional garnish. They add a lovely freshness and a beautiful colour to your bowl of soup.\nRaw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets.\nServing suggestions\nHistorically borscht is eaten for lunch as a first course followed by the second course of “meat and potatoes” in Ukraine and Russia. Although traditionally it was meat and potatoes, I put it in quotations as it could be anything other than soup. The third course is something sweet.\nAlthough traditional, not many people have the time or appetite to eat this way anymore due to busy lives, so many have just the soup.\nBorscht is almost always served with a dollop of smetana or sour cream and sprinkled with fresh herbs like dill or parsley. Fresh bread like\nsourdough\nor\nrye bread\nis also a permanent accompaniment to this delicious red-coloured soup.\nStorage and leftovers\nIf the sour cream hasn’t been added, any leftover soup can be covered securely and stored in a fridge for 2-3 days. I might even recommend it, as the soup can taste better the next day after the flavours have had the chance to meld together.\nBorscht can be frozen, although the potatoes won’t love freezing and defrosting and will become a bit soggy. If you do freeze, it will keep for 2-3 months.\nReheat leftovers in a microwave or in a\nThis is an affiliate link.\nsaucepan\nover medium heat.\nMore Eastern European soup recipes\nRestaurative Beef and Cabbage Soup ‘Shchi’\nRussian sweet and sour beef stew Solyanka\nMeatball soup\nYellow Split Pea Soup\nFor the stock\n▢\n3 litres \/ 3 quarts\ncold water\n,\nsee Notes\n▢\n600g \/ 1½ lbs\npork ribs or beef attached to a bone\n▢\n1\/2\nonion\n▢\n1\ncarrot\n▢\n2\ncelery sticks\n▢\n2\nThis is an affiliate link.\nbay leaves\n▢\n5\npeppercorns\n▢\n1\ntsp\nsalt\nFor the borscht\n▢\n2\nmedium beets\n,\npeeled and grated\n▢\n3\nmedium potatoes\n,\npeeled and cut into 2 inch chunks\n▢\n2\nmedium carrots\n,\ngrated\n▢\n1\nmedium onion\n,\nchopped\n▢\n2\ncloves\ngarlic\n,\nminced\n▢\n1\nThis is an affiliate link.\nbay leaf\n▢\n3\ntbsp\ntomato puree\/paste\n▢\n1\/2\nsmall white cabbage\n,\ncored and sliced\n▢\n1\nlemon\njuice only\n,\nor 1 tsp of white vinegar\n▢\nsalt\nto taste\n▢\npepper\nto taste\nFor the stock\nIn a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt. \nBring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling off the bones. \nRemove the scum that floats to the top with a slotted spoon several times through the process. \nWhen the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables. \nWhen the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed. \nFor the borscht\nPrepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup. \nAdd the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer. \nMeanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds. \nWhen the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste.\nServe borscht with a dollop of sour cream or creme fraiche and sprinkled with fresh dill or parsley. \nAlternatively you can skip making your own stock and purchase a good quality beef or chicken broth from a supermarket. Use 2 litres\/8 cups of chicken or beef stock  for this recipe. \nCalories:\n237\nkcal\n|\nCarbohydrates:\n21\ng\n|\nProtein:\n10\ng\n|\nFat:\n12\ng\n|\nSaturated Fat:\n4\ng\n|\nCholesterol:\n42\nmg\n|\nSodium:\n404\nmg\n|\nPotassium:\n722\nmg\n|\nFiber:\n3\ng\n|\nSugar:\n5\ng\n|\nVitamin A:\n1335\nIU\n|\nVitamin C:\n20.4\nmg\n|\nCalcium:\n49\nmg\n|\nIron:\n1.6\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nLet us know\nhow it was!\nAbout Me\nJulia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.","attrs_markdown":"[Skip to content](https:\/\/vikalinka.com\/borscht-recipe\/#main-content)\n\n[Sign up for free weekly recipes! →](https:\/\/vikalinka.com\/subscribe\/)\n\nMy Favorites\n\n- [Recipes](https:\/\/vikalinka.com\/recipes-list\/)\n  - [Starter](https:\/\/vikalinka.com\/category\/recipes\/starter\/)\n  - [Side dishes](https:\/\/vikalinka.com\/category\/recipes\/main-course\/side-dishes\/)\n  - [Bread](https:\/\/vikalinka.com\/category\/recipes\/baking\/bread\/)\n  - [Vegetarian](https:\/\/vikalinka.com\/category\/recipes\/vegetarian\/)\n  - [Asian recipes](https:\/\/vikalinka.com\/category\/recipes\/cuisine\/asian-recipes\/)\n  - [Italian](https:\/\/vikalinka.com\/category\/recipes\/cuisine\/italian\/)\n  - [Drinks](https:\/\/vikalinka.com\/category\/recipes\/drinks\/)\n- [Breakfast](https:\/\/vikalinka.com\/category\/recipes\/breakfast\/)\n  - 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When you purchase through our links, we may earn a commission.\n\n***Have you ever tasted real Ukrainian borscht? This hearty soup is made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood.***\n\nIf you like this borscht recipe, try another Ukrainian classic  [Potato, Bacon and Caramelised Onion Vareniki (Pierogi).](https:\/\/vikalinka.com\/potato-bacon-caramelised-onion-dumplings-vareniki\/)\n\n![close up of a bowl of borscht with a dollop of sour cream](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-10-Edit.jpg)\n\nI can hardly believe I am finally sharing my family’s borscht recipe! The recipe that was at the top of my list when I first started my blog years ago.\n\nIt took me this long because **BORSCHT** has such a long history and an important part in Eastern European cuisine. It is a hefty task to deliver the perfect recipe, which comes with a great deal of responsibility to do it justice.\n\nSharing my borscht is also one of the simplest tasks because the recipe has been in my family for a few generations. It’s in my blood, very much like my [Beef Stroganoff recipe](https:\/\/vikalinka.com\/best-beef-stroganoff\/) or my [Cabbage Rolls recipe](https:\/\/vikalinka.com\/cabbage-rolls-golubtsi\/).\n\n![close up of a pot of borscht](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-18-Edit.jpg)\n\n## Is Borscht Russian or Ukrainian?\nIt’s worth clarifying pronunciation as **borsch** is more accurate. Yes, there is no ‘t’ at the end of the word. I know…mind blown\\!\n\nAnd although most people associate this recipe with Russia it is actually Ukrainian. That being said, there are historical records of Russian tsars eating it centuries ago and the soup is almost as popular in Russia as it is in Ukraine.\n\nA summer version called [Green Borscht](https:\/\/vikalinka.com\/summer-sorrel-soup-green-borscht\/) is made with sorrel. Apart from the same name, though, it is an entirely different recipe. There is also a Polish borscht and although I don’t know as much about it I know that it also features beets.\n\n![Borscht in a bowl with a spoon and dollop of sour cream](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-6-Edit.jpg)\n\n## Ingredients\nSo what ingredients go into borscht?\n\nTrick question! The truth is that the recipe ingredients vary by country, region and households. However, several ingredients stay unchanged and they are the ones that make a soup into borscht.\n\n- beets\n- cabbage\n- potatoes\n- carrots\n- onions\n\nTraditionally there will also a little meat, such as beef, chicken or pork, with the stock will be based off one of these. However, you can work off this list ingredients to make a [vegetarian borscht](https:\/\/vikalinka.com\/vegetarian-borscht\/).\n\n![Borscht ingredients from the top down](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-20-Edit.jpg)\n\n## Making borscht\n### 1\\. Stock\nEvery building needs a solid foundation and every soup starts with a great stock. Making a delicious stock is by far the most time consuming part of this recipe. It’s not difficult, it just takes time.\n\nThe best flavour comes from meat on a bone, simple vegetables like onions, carrots and celery and a couple of aromatics. My mother always used bay leaves and peppercorns and I do the same.\n\nIf you want to be even more authentic, use celery root for your stock instead of celery. However, I realise the root is more difficult to source outside of Eastern Europe, and that is why I included celery.\n\n![Stock pot for borscht](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-21-Edit.jpg)\n\n### 2\\. Soup\nThe soup itself takes no more than 30 minutes to make once the stock is made and clarified.\n\nIf you are short for time, I recommend making the stock the night before or even purchasing a good quality broth from a supermarket.\n\nYou don’t need to master specific techniques for making an authentic borscht. But you will need to add vegetables in a specific order to ensure they all get cooked to perfection in the end.\n\nFor example, cabbage doesn’t take too long to cook and therefore needs to be added last.\n\nLastly, grated carrots and chopped onions are always sautéed in sunflower oil or butter until soft and golden, and added to borscht towards the end. In Russian and Ukrainian cooking this method is called “*zazharka*“.\n\nMany cooks do the same with beets but sautéing beets separately only adds more unnecessary steps to the recipe and doesn’t contribute anything to the flavour. I tend to skip sautéing and add raw grated beets directly to the soup.\n\n![close up of a pot of soup with ladle](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-16-Edit.jpg)\n\n## Recipe Tips and Notes\n- I prefer to make my own stock as it’s so important for the soup to have great flavour. If you are short on time or don’t want to put in the effort, use a good quality beef or chicken broth from the supermarket. If opting in for a store bought option, use 2 litres of chicken or beef stock.\n- Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets.\n- Cut potatoes in large chunks so they maintain their integrity through the cooking process.\n- As I mention above, the ingredients in this soup could be varied. For example, in the summer, my mother always added red or yellow bell peppers. Some cooks love throwing in dried beans for extra protein or as a substitute for meat. Dried mushrooms are also a popular ingredient for this versatile soup.\n- Borscht tastes so much better when a dollop of sour cream is added. However, do not add sour cream to the pot. Serve it on the side and allow the people to help themselves.\n- Fresh herbs like parsley and dill are a traditional garnish. They add a lovely freshness and a beautiful colour to your bowl of soup.\n- Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets.\n## Serving suggestions\nHistorically borscht is eaten for lunch as a first course followed by the second course of “meat and potatoes” in Ukraine and Russia. Although traditionally it was meat and potatoes, I put it in quotations as it could be anything other than soup. The third course is something sweet.\n\nAlthough traditional, not many people have the time or appetite to eat this way anymore due to busy lives, so many have just the soup.\n\nBorscht is almost always served with a dollop of smetana or sour cream and sprinkled with fresh herbs like dill or parsley. Fresh bread like [sourdough](https:\/\/vikalinka.com\/sourdough-bread-for-beginners\/) or [rye bread](https:\/\/vikalinka.com\/rye-bread-recipe\/) is also a permanent accompaniment to this delicious red-coloured soup.\n\n![top down of two bowls of borscht with sour cream and parsley](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-14-Edit.jpg)\n\n## Storage and leftovers\nIf the sour cream hasn’t been added, any leftover soup can be covered securely and stored in a fridge for 2-3 days. I might even recommend it, as the soup can taste better the next day after the flavours have had the chance to meld together.\n\nBorscht can be frozen, although the potatoes won’t love freezing and defrosting and will become a bit soggy. If you do freeze, it will keep for 2-3 months.\n\nReheat leftovers in a microwave or in a This is an affiliate link.[saucepan](https:\/\/geni.us\/ZaM3gdn) over medium heat.\n\n### More Eastern European soup recipes\n- [Restaurative Beef and Cabbage Soup ‘Shchi’](https:\/\/vikalinka.com\/restorative-beef-cabbage-soup-shchi\/)\n- [Russian sweet and sour beef stew Solyanka](https:\/\/vikalinka.com\/russian-sweet-and-sour-beef-stew-solyanka\/)\n- [Meatball soup](https:\/\/vikalinka.com\/russian-frikadeller-soup-meatball-soup\/)\n- [Yellow Split Pea Soup](https:\/\/vikalinka.com\/yellow-split-pea-soup\/)\n\n4\\.97 from 30 votes\n\n## Borscht Recipe\nBy [Julia Frey of Vikalinka](https:\/\/vikalinka.com\/about\/)\n\nPrep: 30 minutes mins\n\nCook: 2 hours hrs 20 minutes mins\n\nTotal: 2 hours hrs 30 minutes mins\n\nServings: [8](https:\/\/vikalinka.com\/borscht-recipe\/)\n\n![close up of a bowl of borscht with a dollop of sour cream](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-10-Edit-300x300.jpg)\n\n[Save](https:\/\/vikalinka.com\/borscht-recipe\/)[Saved](https:\/\/vikalinka.com\/borscht-recipe\/) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fvikalinka.com%2Fborscht-recipe%2F&media=https%3A%2F%2Fvikalinka.com%2Fwp-content%2Fuploads%2F2019%2F01%2FBorscht-10-Edit.jpg&description=Borscht+Recipe&is_video=false) [Print](https:\/\/vikalinka.com\/wprm_print\/borscht-recipe)\n\nUkrainian borscht recipe. A rich meat based broth with beets, cabbage, potatoes and carrots served with a dollop of sour cream.\n\n### Equipment\n- This is an affiliate link.[Stock pot](https:\/\/geni.us\/uHVqSb)\n\n### Ingredients 1x 2x 3x\n#### For the stock\n- ▢\n  3 litres \/ 3 quarts cold water, see Notes\n- ▢\n  600g \/ 1½ lbs pork ribs or beef attached to a bone\n- ▢\n  1\/2 onion\n- ▢\n  1 carrot\n- ▢\n  2 celery sticks\n- ▢\n  2 This is an affiliate link.[bay leaves](https:\/\/geni.us\/jTzNb)\n- ▢\n  5 peppercorns\n- ▢\n  1 tsp salt\n\n#### For the borscht\n- ▢\n  2 medium beets, peeled and grated\n- ▢\n  3 medium potatoes, peeled and cut into 2 inch chunks\n- ▢\n  2 medium carrots, grated\n- ▢\n  1 medium onion, chopped\n- ▢\n  2 cloves garlic, minced\n- ▢\n  1 This is an affiliate link.[bay leaf](https:\/\/geni.us\/jTzNb)\n- ▢\n  3 tbsp tomato puree\/paste\n- ▢\n  1\/2 small white cabbage, cored and sliced\n- ▢\n  1 lemon juice only, or 1 tsp of white vinegar\n- ▢\n  salt to taste\n- ▢\n  pepper to taste\n\n### Instructions\n#### For the stock\n- In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt.\n- Bring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling off the bones. Remove the scum that floats to the top with a slotted spoon several times through the process.\n- When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables.\n- When the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed.\n\n#### For the borscht\n- Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup.\n- Add the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer.\n- Meanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds.\n- When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste.\n- Serve borscht with a dollop of sour cream or creme fraiche and sprinkled with fresh dill or parsley.\n### Video\n### Notes\n- ***Alternatively you can skip making your own stock and purchase a good quality beef or chicken broth from a supermarket. Use 2 litres\/8 cups of chicken or beef stock for this recipe.***\n\n### Nutrition\nCalories: 237kcal \\| Carbohydrates: 21g \\| Protein: 10g \\| Fat: 12g \\| Saturated Fat: 4g \\| Cholesterol: 42mg \\| Sodium: 404mg \\| Potassium: 722mg \\| Fiber: 3g \\| Sugar: 5g \\| Vitamin A: 1335IU \\| Vitamin C: 20\\.4mg \\| Calcium: 49mg \\| Iron: 1\\.6mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nTried this recipe?[Let us know](https:\/\/vikalinka.com\/borscht-recipe\/#respond) how it was\\!\n\n24408 shares\n\n- [Facebook25](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fvikalinka.com%2Fborscht-recipe%2F&t=Borscht%20Recipe%20%28Iconic%20soup%20made%20easy%21%29 \"Share on Facebook\")\n- [X](https:\/\/x.com\/intent\/tweet?text=Borscht%20Recipe%20%28Iconic%20soup%20made%20easy%21%29&url=https%3A%2F%2Fvikalinka.com%2Fborscht-recipe%2F \"Share on X\")\n- Pinterest24383\n- [Email](mailto:?subject=Borscht%20Recipe%20%28Iconic%20soup%20made%20easy%21%29&body=https%3A%2F%2Fvikalinka.com%2Fborscht-recipe%2F \"Send over email\")\n\n![Julia from Vikalinka](https:\/\/vikalinka.com\/wp-content\/uploads\/2020\/07\/new.jpg)\n\nAbout Me\n\nJulia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.\n\n[Learn More](https:\/\/vikalinka.com\/about\/)\n\n## Leave a comment [Cancel reply](https:\/\/vikalinka.com\/borscht-recipe\/#respond)\n## 80 Comments\n1. **hangeroo** says:\n   \n   November 30, 2025 at 6:30 pm\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I’ve heard about borsch, but never eaten it so I was curious. The red color is off-putting to those not used to it, but I soldiered on. Haha. My first attempt, I only had ground pork and I used homemade pickled beets and sauerkraut. I also added homemade chili garlic sauce because I’m from SE Asia and well, gotta have it! So basically, I used your recipe as a guide and changed things quite a bit. But OMG, it came out AMAZING!! I loved it so much, I had my extended family try it and everyone loves it (even though I change the recipe all the time). I’ve made it several times since and the best version is still the first one. I think using sauerkraut adds way more flavor than regular cabbage. Anyway, thanks for introducing me to borsch and allowing me to overcome very red looking soup. 🙂\n   \n   [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-93979)\n2. **Elizabeth** says:\n   \n   October 26, 2025 at 3:59 pm\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I love this recipe and all the variations in the comments too! I find with all our cooking, I try to keep all the staples on hand and then discover I am short something. I am a seasonal cook too so I take advantage when certain vegetables are in season. My husband is a Certified Chef de Cuisine, so he judges the soups and sauces for brilliance color or consistency and I can say he makes any changes taste better. He’s taught me so much! I plan to keep your site in my recipes to watch. thank you\\!\n   \n   [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-92332)\n   1. **Julia Frey (Vikalinka)** says:\n      \n      October 27, 2025 at 1:41 pm\n      \n      Thank you for your review, Elizabeth. Adjusting the recipe as you cook is definitely the way to go for an experienced cook\\!\n      \n      [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-92385)\n3. **Shamalee** says:\n   \n   February 18, 2024 at 5:05 pm\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Fabulous! I really loved this recipe. Thanks for sharing.\n   \n   [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-75937)\n4. **Podi Palin** says:\n   \n   February 3, 2024 at 1:02 pm\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Hi  \n    I found your fabulous site looking for a recipe like my Russian grandmother’s borscht. I see that yours is very chunky and hers was smoother with few larger pieces of the ingredients. Are you familiar with this style?\n   \n   [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-75754)\n   1. **Julia Frey (Vikalinka)** says:\n      \n      February 5, 2024 at 4:21 pm\n      \n      Borscht recipes vary immensely from cook to cook. It’s possible that your grandmother preferred her vegetables cut smaller.\n      \n      [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-75761)\n5. **Deej** says:\n   \n   March 1, 2023 at 5:54 pm\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I tried the Borsch and it was just as good as my Ukrainan Grandmothers.  \n    Since my Uki family are garlic junkies (raw garlic on the table to nibble on at meals) I increased the garlic in the recipe to 5 cloves and it tasted great\\!  \n    I used scrap pork rib pieces from the butcher and boiled my broth for 10 hrs the night before to breakdown all the pork and cartlidge to get out the nutrients and that gelatinous texture when cooled.  \n    Definitely a keeper!\\!  \n    Support Ukrain\n   \n   [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-73724)\n6. **Josb** says:\n   \n   August 16, 2022 at 12:21 am\n   \n   My “butcher” seems to not know what type of bones would be best in this. I asked for beef ribs and he asks if I want baby back, short rib or what ever else. Also they didn’t have pork ribs for some reason. I purchased short rib as I don’t know as well 🙂 did I make the wrong decision or what? If so what should I ask for next time- being more specific?\n   \n   [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-72470)\n7. **brittanyrose** says:\n   \n   July 6, 2022 at 4:01 am\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This was my first time making Borscht. I have been wanting to try it for a long time and I’m glad I came across this recipe. It’s one of my new favorites and everything about the soup was perfect. I followed your recipe exactly as written—from the stock to the sour cream\/fresh dill finisher. I love the acidic\/earthy balance in this recipe. Thank you so much\\!\n   \n   [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-72172)\n   1. **Julia Frey (Vikalinka)** says:\n      \n      July 6, 2022 at 10:14 am\n      \n      I am so thrilled when people discover borscht for the first time and love it. Thank you for sharing your experience with me\\!\n      \n      [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-72175)\n8. **Nancy Alexander** says:\n   \n   July 30, 2021 at 9:14 pm\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This is a wonderful recipe and my Ukrainian friend ate plenty to judge! I took some license, by adding sauerkraut at the end instead of vinegar, but it was awesome. I happily ate it for days afterward.\n   \n   [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-69306)\n   1. **Julia Frey (Vikalinka)** says:\n      \n      August 5, 2021 at 9:07 am\n      \n      So great to hear, Nancy! Adding sauerkraut is actually quite authentic, so well done\\!\n      \n      [Reply](https:\/\/vikalinka.com\/borscht-recipe\/#comment-69344)\n\n### Comment navigation\n[Older Comments](https:\/\/vikalinka.com\/borscht-recipe\/comment-page-3\/#comments)\n\n![Julia from Vikalinka](https:\/\/vikalinka.com\/wp-content\/uploads\/2020\/07\/new.jpg)\n\nAbout Me\n\nJulia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.\n\n[Learn More](https:\/\/vikalinka.com\/about\/)\n\n## Popular\n[![Close up if a plate of pasta cream sauce with sprinkled parsley](https:\/\/vikalinka.com\/wp-content\/uploads\/2023\/06\/pasta-cream-sauce-8-Edit-600x800.jpg)](https:\/\/vikalinka.com\/pasta-cream-sauce\/)\n\n### [Pasta Cream Sauce (VIDEO)](https:\/\/vikalinka.com\/pasta-cream-sauce\/)\n15 mins\n\n[![glazed shrimp on top of rice in a bowl.](https:\/\/vikalinka.com\/wp-content\/uploads\/2021\/05\/Honey-Garlic-Shrimp-5-Edit-600x800.jpg)](https:\/\/vikalinka.com\/honey-garlic-shrimp\/)\n\n### [10-Minute Honey Garlic Shrimp](https:\/\/vikalinka.com\/honey-garlic-shrimp\/)\n10 mins\n\n[![chicken cutlets and mushrooms in a sauce, topped with parsley garnish in a cast iron pan](https:\/\/vikalinka.com\/wp-content\/uploads\/2024\/02\/Better-Chicken-Marsala-17-Edit-600x800.jpg)](https:\/\/vikalinka.com\/best-chicken-marsala\/)\n\n### [Best Chicken Marsala (Classic Recipe Made Easy)](https:\/\/vikalinka.com\/best-chicken-marsala\/)\n25 mins\n\n[![top down view of linguine in three cream coloured bowls](https:\/\/vikalinka.com\/wp-content\/uploads\/2021\/07\/Crab-Linguine-2-Edit-600x800.jpg)](https:\/\/vikalinka.com\/easy-crab-pasta\/)\n\n### [Quick and Easy Crab Pasta](https:\/\/vikalinka.com\/easy-crab-pasta\/)\n20 mins\n\n[![top down view of coq au vin with carrots and mushrooms](https:\/\/vikalinka.com\/wp-content\/uploads\/2015\/02\/coq-au-vin-1-600x800.jpg)](https:\/\/vikalinka.com\/coq-au-vin-the-ultimate-one-pot-dinner\/)\n\n### [Classic Coq Au Vin (Chicken in Red Wine)](https:\/\/vikalinka.com\/coq-au-vin-the-ultimate-one-pot-dinner\/)\n1 hr 55 mins\n\n[![Chicken breasts in mushroom sauce](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/10\/Chicken-with-Mushroom-Sauce-4-Edit-600x800.jpg)](https:\/\/vikalinka.com\/chicken-with-mushroom-sauce\/)\n\n### [Chicken with Garlic Mushroom Sauce (VIDEO)](https:\/\/vikalinka.com\/chicken-with-mushroom-sauce\/)\n30 mins\n\nAs Featured In\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/huffpost-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/tasty-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/yahoo-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/elle-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/town-country-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/tasteofhome-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/parade-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/forbes-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/newyorktimes-300x144.png)\n\n[Back to top](https:\/\/vikalinka.com\/borscht-recipe\/#top)\n\n[Vikalinka](https:\/\/vikalinka.com\/)\n\n- [Breakfast](https:\/\/vikalinka.com\/category\/recipes\/breakfast\/)\n- [Lunch](https:\/\/vikalinka.com\/category\/recipes\/lunch\/)\n- [Dinner](https:\/\/vikalinka.com\/category\/recipes\/main-course\/)\n- [Dessert](https:\/\/vikalinka.com\/category\/recipes\/dessert\/)\n- [Shop](https:\/\/vikalinka.com\/shop\/)\n- [Contact](https:\/\/vikalinka.com\/contact-me\/)\n\n©2026 Vikalinka. All rights reserved. [Privacy Policy](https:\/\/vikalinka.com\/about\/privacy-policy\/) • [Accessibility Statement](https:\/\/vikalinka.com\/accessibility-statement\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).","attrs_readable_markdown":"This post contains [affiliate links](https:\/\/vikalinka.com\/privacy-policy\/). When you purchase through our links, we may earn a commission.\n\n***Have you ever tasted real Ukrainian borscht? This hearty soup is made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood.***\n\nIf you like this borscht recipe, try another Ukrainian classic  [Potato, Bacon and Caramelised Onion Vareniki (Pierogi).](https:\/\/vikalinka.com\/potato-bacon-caramelised-onion-dumplings-vareniki\/)\n\n![close up of a bowl of borscht with a dollop of sour cream](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-10-Edit.jpg)\n\nI can hardly believe I am finally sharing my family’s borscht recipe! The recipe that was at the top of my list when I first started my blog years ago.\n\nIt took me this long because **BORSCHT** has such a long history and an important part in Eastern European cuisine. It is a hefty task to deliver the perfect recipe, which comes with a great deal of responsibility to do it justice.\n\nSharing my borscht is also one of the simplest tasks because the recipe has been in my family for a few generations. It’s in my blood, very much like my [Beef Stroganoff recipe](https:\/\/vikalinka.com\/best-beef-stroganoff\/) or my [Cabbage Rolls recipe](https:\/\/vikalinka.com\/cabbage-rolls-golubtsi\/).\n\n![close up of a pot of borscht](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-18-Edit.jpg)\n\n## Is Borscht Russian or Ukrainian?\nIt’s worth clarifying pronunciation as **borsch** is more accurate. Yes, there is no ‘t’ at the end of the word. I know…mind blown\\!\n\nAnd although most people associate this recipe with Russia it is actually Ukrainian. That being said, there are historical records of Russian tsars eating it centuries ago and the soup is almost as popular in Russia as it is in Ukraine.\n\nA summer version called [Green Borscht](https:\/\/vikalinka.com\/summer-sorrel-soup-green-borscht\/) is made with sorrel. Apart from the same name, though, it is an entirely different recipe. There is also a Polish borscht and although I don’t know as much about it I know that it also features beets.\n\n![Borscht in a bowl with a spoon and dollop of sour cream](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-6-Edit.jpg)\n\n## Ingredients\nSo what ingredients go into borscht?\n\nTrick question! The truth is that the recipe ingredients vary by country, region and households. However, several ingredients stay unchanged and they are the ones that make a soup into borscht.\n\n- beets\n- cabbage\n- potatoes\n- carrots\n- onions\n\nTraditionally there will also a little meat, such as beef, chicken or pork, with the stock will be based off one of these. However, you can work off this list ingredients to make a [vegetarian borscht](https:\/\/vikalinka.com\/vegetarian-borscht\/).\n\n![Borscht ingredients from the top down](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-20-Edit.jpg)\n\n## Making borscht\n### 1\\. Stock\nEvery building needs a solid foundation and every soup starts with a great stock. Making a delicious stock is by far the most time consuming part of this recipe. It’s not difficult, it just takes time.\n\nThe best flavour comes from meat on a bone, simple vegetables like onions, carrots and celery and a couple of aromatics. My mother always used bay leaves and peppercorns and I do the same.\n\nIf you want to be even more authentic, use celery root for your stock instead of celery. However, I realise the root is more difficult to source outside of Eastern Europe, and that is why I included celery.\n\n![Stock pot for borscht](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-21-Edit.jpg)\n\n### 2\\. Soup\nThe soup itself takes no more than 30 minutes to make once the stock is made and clarified.\n\nIf you are short for time, I recommend making the stock the night before or even purchasing a good quality broth from a supermarket.\n\nYou don’t need to master specific techniques for making an authentic borscht. But you will need to add vegetables in a specific order to ensure they all get cooked to perfection in the end.\n\nFor example, cabbage doesn’t take too long to cook and therefore needs to be added last.\n\nLastly, grated carrots and chopped onions are always sautéed in sunflower oil or butter until soft and golden, and added to borscht towards the end. In Russian and Ukrainian cooking this method is called “*zazharka*“.\n\nMany cooks do the same with beets but sautéing beets separately only adds more unnecessary steps to the recipe and doesn’t contribute anything to the flavour. I tend to skip sautéing and add raw grated beets directly to the soup.\n\n![close up of a pot of soup with ladle](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-16-Edit.jpg)\n\n## Recipe Tips and Notes\n- I prefer to make my own stock as it’s so important for the soup to have great flavour. If you are short on time or don’t want to put in the effort, use a good quality beef or chicken broth from the supermarket. If opting in for a store bought option, use 2 litres of chicken or beef stock.\n- Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets.\n- Cut potatoes in large chunks so they maintain their integrity through the cooking process.\n- As I mention above, the ingredients in this soup could be varied. For example, in the summer, my mother always added red or yellow bell peppers. Some cooks love throwing in dried beans for extra protein or as a substitute for meat. Dried mushrooms are also a popular ingredient for this versatile soup.\n- Borscht tastes so much better when a dollop of sour cream is added. However, do not add sour cream to the pot. Serve it on the side and allow the people to help themselves.\n- Fresh herbs like parsley and dill are a traditional garnish. They add a lovely freshness and a beautiful colour to your bowl of soup.\n- Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets.\n## Serving suggestions\nHistorically borscht is eaten for lunch as a first course followed by the second course of “meat and potatoes” in Ukraine and Russia. Although traditionally it was meat and potatoes, I put it in quotations as it could be anything other than soup. The third course is something sweet.\n\nAlthough traditional, not many people have the time or appetite to eat this way anymore due to busy lives, so many have just the soup.\n\nBorscht is almost always served with a dollop of smetana or sour cream and sprinkled with fresh herbs like dill or parsley. Fresh bread like [sourdough](https:\/\/vikalinka.com\/sourdough-bread-for-beginners\/) or [rye bread](https:\/\/vikalinka.com\/rye-bread-recipe\/) is also a permanent accompaniment to this delicious red-coloured soup.\n\n![top down of two bowls of borscht with sour cream and parsley](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/01\/Borscht-14-Edit.jpg)\n\n## Storage and leftovers\nIf the sour cream hasn’t been added, any leftover soup can be covered securely and stored in a fridge for 2-3 days. I might even recommend it, as the soup can taste better the next day after the flavours have had the chance to meld together.\n\nBorscht can be frozen, although the potatoes won’t love freezing and defrosting and will become a bit soggy. If you do freeze, it will keep for 2-3 months.\n\nReheat leftovers in a microwave or in a This is an affiliate link.[saucepan](https:\/\/geni.us\/ZaM3gdn) over medium heat.\n\n### More Eastern European soup recipes\n- [Restaurative Beef and Cabbage Soup ‘Shchi’](https:\/\/vikalinka.com\/restorative-beef-cabbage-soup-shchi\/)\n- [Russian sweet and sour beef stew Solyanka](https:\/\/vikalinka.com\/russian-sweet-and-sour-beef-stew-solyanka\/)\n- [Meatball soup](https:\/\/vikalinka.com\/russian-frikadeller-soup-meatball-soup\/)\n- [Yellow Split Pea Soup](https:\/\/vikalinka.com\/yellow-split-pea-soup\/)\n\n#### For the stock\n- ▢\n  3 litres \/ 3 quarts cold water, see Notes\n- ▢\n  600g \/ 1½ lbs pork ribs or beef attached to a bone\n- ▢\n  1\/2 onion\n- ▢\n  1 carrot\n- ▢\n  2 celery sticks\n- ▢\n  2 This is an affiliate link.[bay leaves](https:\/\/geni.us\/jTzNb)\n- ▢\n  5 peppercorns\n- ▢\n  1 tsp salt\n\n#### For the borscht\n- ▢\n  2 medium beets, peeled and grated\n- ▢\n  3 medium potatoes, peeled and cut into 2 inch chunks\n- ▢\n  2 medium carrots, grated\n- ▢\n  1 medium onion, chopped\n- ▢\n  2 cloves garlic, minced\n- ▢\n  1 This is an affiliate link.[bay leaf](https:\/\/geni.us\/jTzNb)\n- ▢\n  3 tbsp tomato puree\/paste\n- ▢\n  1\/2 small white cabbage, cored and sliced\n- ▢\n  1 lemon juice only, or 1 tsp of white vinegar\n- ▢\n  salt to taste\n- ▢\n  pepper to taste\n\n#### For the stock\n- In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt.\n- Bring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling off the bones. Remove the scum that floats to the top with a slotted spoon several times through the process.\n- When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables.\n- When the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed.\n\n#### For the borscht\n- Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup.\n- Add the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer.\n- Meanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds.\n- When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste.\n- Serve borscht with a dollop of sour cream or creme fraiche and sprinkled with fresh dill or parsley.\n\n- ***Alternatively you can skip making your own stock and purchase a good quality beef or chicken broth from a supermarket. Use 2 litres\/8 cups of chicken or beef stock for this recipe.***\n\nCalories: 237kcal \\| Carbohydrates: 21g \\| Protein: 10g \\| Fat: 12g \\| Saturated Fat: 4g \\| Cholesterol: 42mg \\| Sodium: 404mg \\| Potassium: 722mg \\| Fiber: 3g \\| Sugar: 5g \\| Vitamin A: 1335IU \\| Vitamin C: 20\\.4mg \\| Calcium: 49mg \\| Iron: 1\\.6mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\n[Let us know](https:\/\/vikalinka.com\/borscht-recipe\/#respond) how it was\\!\n\n![Julia from Vikalinka](https:\/\/vikalinka.com\/wp-content\/uploads\/2020\/07\/new.jpg)\n\nAbout Me\n\nJulia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.","meta_canonical":null}

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Boilerpipe Text	This post contains affiliate links . When you purchase through our links, we may earn a commission. Have you ever tasted real Ukrainian borscht? This hearty soup is made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood. If you like this borscht recipe, try another Ukrainian classic Potato, Bacon and Caramelised Onion Vareniki (Pierogi). I can hardly believe I am finally sharing my family’s borscht recipe! The recipe that was at the top of my list when I first started my blog years ago. It took me this long because BORSCHT has such a long history and an important part in Eastern European cuisine. It is a hefty task to deliver the perfect recipe, which comes with a great deal of responsibility to do it justice. Sharing my borscht is also one of the simplest tasks because the recipe has been in my family for a few generations. It’s in my blood, very much like my Beef Stroganoff recipe or my Cabbage Rolls recipe . Is Borscht Russian or Ukrainian? It’s worth clarifying pronunciation as borsch is more accurate. Yes, there is no ‘t’ at the end of the word. I know…mind blown! And although most people associate this recipe with Russia it is actually Ukrainian. That being said, there are historical records of Russian tsars eating it centuries ago and the soup is almost as popular in Russia as it is in Ukraine. A summer version called Green Borscht is made with sorrel. Apart from the same name, though, it is an entirely different recipe. There is also a Polish borscht and although I don’t know as much about it I know that it also features beets. Ingredients So what ingredients go into borscht? Trick question! The truth is that the recipe ingredients vary by country, region and households. However, several ingredients stay unchanged and they are the ones that make a soup into borscht. beets cabbage potatoes carrots onions Traditionally there will also a little meat, such as beef, chicken or pork, with the stock will be based off one of these. However, you can work off this list ingredients to make a vegetarian borscht . Making borscht 1. Stock Every building needs a solid foundation and every soup starts with a great stock. Making a delicious stock is by far the most time consuming part of this recipe. It’s not difficult, it just takes time. The best flavour comes from meat on a bone, simple vegetables like onions, carrots and celery and a couple of aromatics. My mother always used bay leaves and peppercorns and I do the same. If you want to be even more authentic, use celery root for your stock instead of celery. However, I realise the root is more difficult to source outside of Eastern Europe, and that is why I included celery. 2. Soup The soup itself takes no more than 30 minutes to make once the stock is made and clarified. If you are short for time, I recommend making the stock the night before or even purchasing a good quality broth from a supermarket. You don’t need to master specific techniques for making an authentic borscht. But you will need to add vegetables in a specific order to ensure they all get cooked to perfection in the end. For example, cabbage doesn’t take too long to cook and therefore needs to be added last. Lastly, grated carrots and chopped onions are always sautéed in sunflower oil or butter until soft and golden, and added to borscht towards the end. In Russian and Ukrainian cooking this method is called “ zazharka “. Many cooks do the same with beets but sautéing beets separately only adds more unnecessary steps to the recipe and doesn’t contribute anything to the flavour. I tend to skip sautéing and add raw grated beets directly to the soup. Recipe Tips and Notes I prefer to make my own stock as it’s so important for the soup to have great flavour. If you are short on time or don’t want to put in the effort, use a good quality beef or chicken broth from the supermarket. If opting in for a store bought option, use 2 litres of chicken or beef stock. Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets. Cut potatoes in large chunks so they maintain their integrity through the cooking process. As I mention above, the ingredients in this soup could be varied. For example, in the summer, my mother always added red or yellow bell peppers. Some cooks love throwing in dried beans for extra protein or as a substitute for meat. Dried mushrooms are also a popular ingredient for this versatile soup. Borscht tastes so much better when a dollop of sour cream is added. However, do not add sour cream to the pot. Serve it on the side and allow the people to help themselves. Fresh herbs like parsley and dill are a traditional garnish. They add a lovely freshness and a beautiful colour to your bowl of soup. Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets. Serving suggestions Historically borscht is eaten for lunch as a first course followed by the second course of “meat and potatoes” in Ukraine and Russia. Although traditionally it was meat and potatoes, I put it in quotations as it could be anything other than soup. The third course is something sweet. Although traditional, not many people have the time or appetite to eat this way anymore due to busy lives, so many have just the soup. Borscht is almost always served with a dollop of smetana or sour cream and sprinkled with fresh herbs like dill or parsley. Fresh bread like sourdough or rye bread is also a permanent accompaniment to this delicious red-coloured soup. Storage and leftovers If the sour cream hasn’t been added, any leftover soup can be covered securely and stored in a fridge for 2-3 days. I might even recommend it, as the soup can taste better the next day after the flavours have had the chance to meld together. Borscht can be frozen, although the potatoes won’t love freezing and defrosting and will become a bit soggy. If you do freeze, it will keep for 2-3 months. Reheat leftovers in a microwave or in a This is an affiliate link. saucepan over medium heat. More Eastern European soup recipes Restaurative Beef and Cabbage Soup ‘Shchi’ Russian sweet and sour beef stew Solyanka Meatball soup Yellow Split Pea Soup For the stock ▢ 3 litres / 3 quarts cold water , see Notes ▢ 600g / 1½ lbs pork ribs or beef attached to a bone ▢ 1/2 onion ▢ 1 carrot ▢ 2 celery sticks ▢ 2 This is an affiliate link. bay leaves ▢ 5 peppercorns ▢ 1 tsp salt For the borscht ▢ 2 medium beets , peeled and grated ▢ 3 medium potatoes , peeled and cut into 2 inch chunks ▢ 2 medium carrots , grated ▢ 1 medium onion , chopped ▢ 2 cloves garlic , minced ▢ 1 This is an affiliate link. bay leaf ▢ 3 tbsp tomato puree/paste ▢ 1/2 small white cabbage , cored and sliced ▢ 1 lemon juice only , or 1 tsp of white vinegar ▢ salt to taste ▢ pepper to taste For the stock In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt. Bring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling off the bones. Remove the scum that floats to the top with a slotted spoon several times through the process. When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables. When the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed. For the borscht Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup. Add the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer. Meanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds. When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste. Serve borscht with a dollop of sour cream or creme fraiche and sprinkled with fresh dill or parsley. Alternatively you can skip making your own stock and purchase a good quality beef or chicken broth from a supermarket. Use 2 litres/8 cups of chicken or beef stock for this recipe. Calories: 237 kcal \| Carbohydrates: 21 g \| Protein: 10 g \| Fat: 12 g \| Saturated Fat: 4 g \| Cholesterol: 42 mg \| Sodium: 404 mg \| Potassium: 722 mg \| Fiber: 3 g \| Sugar: 5 g \| Vitamin A: 1335 IU \| Vitamin C: 20.4 mg \| Calcium: 49 mg \| Iron: 1.6 mg Nutrition information is automatically calculated, so should only be used as an approximation. Let us know how it was! About Me Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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[![](https://secure.gravatar.com/avatar/68af115c419c39f64c537e982db8fae7fa0413e862f78272e1ebe29a62369bba?s=64&d=mm&r=g)](https://vikalinka.com/about/) By [Julia Frey (Vikalinka)](https://vikalinka.com/about/) 4\.97 from 30 votes Updated Feb 13, 2026 [Jump to Recipe](https://vikalinka.com/borscht-recipe/#wprm-recipe-container-49677) This post contains [affiliate links](https://vikalinka.com/privacy-policy/). When you purchase through our links, we may earn a commission. *Have you ever tasted real Ukrainian borscht? This hearty soup is made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood.* If you like this borscht recipe, try another Ukrainian classic [Potato, Bacon and Caramelised Onion Vareniki (Pierogi).](https://vikalinka.com/potato-bacon-caramelised-onion-dumplings-vareniki/) ![close up of a bowl of borscht with a dollop of sour cream](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-10-Edit.jpg) I can hardly believe I am finally sharing my family’s borscht recipe! The recipe that was at the top of my list when I first started my blog years ago. It took me this long because BORSCHT has such a long history and an important part in Eastern European cuisine. It is a hefty task to deliver the perfect recipe, which comes with a great deal of responsibility to do it justice. Sharing my borscht is also one of the simplest tasks because the recipe has been in my family for a few generations. It’s in my blood, very much like my [Beef Stroganoff recipe](https://vikalinka.com/best-beef-stroganoff/) or my [Cabbage Rolls recipe](https://vikalinka.com/cabbage-rolls-golubtsi/). ![close up of a pot of borscht](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-18-Edit.jpg) ## Is Borscht Russian or Ukrainian? It’s worth clarifying pronunciation as borsch is more accurate. Yes, there is no ‘t’ at the end of the word. I know…mind blown\! And although most people associate this recipe with Russia it is actually Ukrainian. That being said, there are historical records of Russian tsars eating it centuries ago and the soup is almost as popular in Russia as it is in Ukraine. A summer version called [Green Borscht](https://vikalinka.com/summer-sorrel-soup-green-borscht/) is made with sorrel. Apart from the same name, though, it is an entirely different recipe. There is also a Polish borscht and although I don’t know as much about it I know that it also features beets. ![Borscht in a bowl with a spoon and dollop of sour cream](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-6-Edit.jpg) ## Ingredients So what ingredients go into borscht? Trick question! The truth is that the recipe ingredients vary by country, region and households. However, several ingredients stay unchanged and they are the ones that make a soup into borscht. - beets - cabbage - potatoes - carrots - onions Traditionally there will also a little meat, such as beef, chicken or pork, with the stock will be based off one of these. However, you can work off this list ingredients to make a [vegetarian borscht](https://vikalinka.com/vegetarian-borscht/). ![Borscht ingredients from the top down](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-20-Edit.jpg) ## Making borscht ### 1\. Stock Every building needs a solid foundation and every soup starts with a great stock. Making a delicious stock is by far the most time consuming part of this recipe. It’s not difficult, it just takes time. The best flavour comes from meat on a bone, simple vegetables like onions, carrots and celery and a couple of aromatics. My mother always used bay leaves and peppercorns and I do the same. If you want to be even more authentic, use celery root for your stock instead of celery. However, I realise the root is more difficult to source outside of Eastern Europe, and that is why I included celery. ![Stock pot for borscht](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-21-Edit.jpg) ### 2\. Soup The soup itself takes no more than 30 minutes to make once the stock is made and clarified. If you are short for time, I recommend making the stock the night before or even purchasing a good quality broth from a supermarket. You don’t need to master specific techniques for making an authentic borscht. But you will need to add vegetables in a specific order to ensure they all get cooked to perfection in the end. For example, cabbage doesn’t take too long to cook and therefore needs to be added last. Lastly, grated carrots and chopped onions are always sautéed in sunflower oil or butter until soft and golden, and added to borscht towards the end. In Russian and Ukrainian cooking this method is called “zazharka“. Many cooks do the same with beets but sautéing beets separately only adds more unnecessary steps to the recipe and doesn’t contribute anything to the flavour. I tend to skip sautéing and add raw grated beets directly to the soup. ![close up of a pot of soup with ladle](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-16-Edit.jpg) ## Recipe Tips and Notes - I prefer to make my own stock as it’s so important for the soup to have great flavour. If you are short on time or don’t want to put in the effort, use a good quality beef or chicken broth from the supermarket. If opting in for a store bought option, use 2 litres of chicken or beef stock. - Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets. - Cut potatoes in large chunks so they maintain their integrity through the cooking process. - As I mention above, the ingredients in this soup could be varied. For example, in the summer, my mother always added red or yellow bell peppers. Some cooks love throwing in dried beans for extra protein or as a substitute for meat. Dried mushrooms are also a popular ingredient for this versatile soup. - Borscht tastes so much better when a dollop of sour cream is added. However, do not add sour cream to the pot. Serve it on the side and allow the people to help themselves. - Fresh herbs like parsley and dill are a traditional garnish. They add a lovely freshness and a beautiful colour to your bowl of soup. - Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets. ## Serving suggestions Historically borscht is eaten for lunch as a first course followed by the second course of “meat and potatoes” in Ukraine and Russia. Although traditionally it was meat and potatoes, I put it in quotations as it could be anything other than soup. The third course is something sweet. Although traditional, not many people have the time or appetite to eat this way anymore due to busy lives, so many have just the soup. Borscht is almost always served with a dollop of smetana or sour cream and sprinkled with fresh herbs like dill or parsley. Fresh bread like [sourdough](https://vikalinka.com/sourdough-bread-for-beginners/) or [rye bread](https://vikalinka.com/rye-bread-recipe/) is also a permanent accompaniment to this delicious red-coloured soup. ![top down of two bowls of borscht with sour cream and parsley](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-14-Edit.jpg) ## Storage and leftovers If the sour cream hasn’t been added, any leftover soup can be covered securely and stored in a fridge for 2-3 days. I might even recommend it, as the soup can taste better the next day after the flavours have had the chance to meld together. Borscht can be frozen, although the potatoes won’t love freezing and defrosting and will become a bit soggy. If you do freeze, it will keep for 2-3 months. Reheat leftovers in a microwave or in a This is an affiliate link.[saucepan](https://geni.us/ZaM3gdn) over medium heat. ### More Eastern European soup recipes - [Restaurative Beef and Cabbage Soup ‘Shchi’](https://vikalinka.com/restorative-beef-cabbage-soup-shchi/) - [Russian sweet and sour beef stew Solyanka](https://vikalinka.com/russian-sweet-and-sour-beef-stew-solyanka/) - [Meatball soup](https://vikalinka.com/russian-frikadeller-soup-meatball-soup/) - [Yellow Split Pea Soup](https://vikalinka.com/yellow-split-pea-soup/) 4\.97 from 30 votes ## Borscht Recipe By [Julia Frey of Vikalinka](https://vikalinka.com/about/) Prep: 30 minutes mins Cook: 2 hours hrs 20 minutes mins Total: 2 hours hrs 30 minutes mins Servings: [8](https://vikalinka.com/borscht-recipe/) ![close up of a bowl of borscht with a dollop of sour cream](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-10-Edit-300x300.jpg) [Save](https://vikalinka.com/borscht-recipe/)[Saved](https://vikalinka.com/borscht-recipe/) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fvikalinka.com%2Fborscht-recipe%2F&media=https%3A%2F%2Fvikalinka.com%2Fwp-content%2Fuploads%2F2019%2F01%2FBorscht-10-Edit.jpg&description=Borscht+Recipe&is_video=false) [Print](https://vikalinka.com/wprm_print/borscht-recipe) Ukrainian borscht recipe. A rich meat based broth with beets, cabbage, potatoes and carrots served with a dollop of sour cream. ### Equipment - This is an affiliate link.[Stock pot](https://geni.us/uHVqSb) ### Ingredients 1x 2x 3x #### For the stock - ▢ 3 litres / 3 quarts cold water, see Notes - ▢ 600g / 1½ lbs pork ribs or beef attached to a bone - ▢ 1/2 onion - ▢ 1 carrot - ▢ 2 celery sticks - ▢ 2 This is an affiliate link.[bay leaves](https://geni.us/jTzNb) - ▢ 5 peppercorns - ▢ 1 tsp salt #### For the borscht - ▢ 2 medium beets, peeled and grated - ▢ 3 medium potatoes, peeled and cut into 2 inch chunks - ▢ 2 medium carrots, grated - ▢ 1 medium onion, chopped - ▢ 2 cloves garlic, minced - ▢ 1 This is an affiliate link.[bay leaf](https://geni.us/jTzNb) - ▢ 3 tbsp tomato puree/paste - ▢ 1/2 small white cabbage, cored and sliced - ▢ 1 lemon juice only, or 1 tsp of white vinegar - ▢ salt to taste - ▢ pepper to taste ### Instructions #### For the stock - In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt. - Bring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling off the bones. Remove the scum that floats to the top with a slotted spoon several times through the process. - When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables. - When the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed. #### For the borscht - Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup. - Add the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer. - Meanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds. - When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste. - Serve borscht with a dollop of sour cream or creme fraiche and sprinkled with fresh dill or parsley. ### Video ### Notes - *Alternatively you can skip making your own stock and purchase a good quality beef or chicken broth from a supermarket. Use 2 litres/8 cups of chicken or beef stock for this recipe.* ### Nutrition Calories: 237kcal \\| Carbohydrates: 21g \\| Protein: 10g \\| Fat: 12g \\| Saturated Fat: 4g \\| Cholesterol: 42mg \\| Sodium: 404mg \\| Potassium: 722mg \\| Fiber: 3g \\| Sugar: 5g \\| Vitamin A: 1335IU \\| Vitamin C: 20\.4mg \\| Calcium: 49mg \\| Iron: 1\.6mg Nutrition information is automatically calculated, so should only be used as an approximation. Tried this recipe?[Let us know](https://vikalinka.com/borscht-recipe/#respond) how it was\! 24408 shares - [Facebook25](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fvikalinka.com%2Fborscht-recipe%2F&t=Borscht%20Recipe%20%28Iconic%20soup%20made%20easy%21%29 "Share on Facebook") - [X](https://x.com/intent/tweet?text=Borscht%20Recipe%20%28Iconic%20soup%20made%20easy%21%29&url=https%3A%2F%2Fvikalinka.com%2Fborscht-recipe%2F "Share on X") - Pinterest24383 - [Email](mailto:?subject=Borscht%20Recipe%20%28Iconic%20soup%20made%20easy%21%29&body=https%3A%2F%2Fvikalinka.com%2Fborscht-recipe%2F "Send over email") ![Julia from Vikalinka](https://vikalinka.com/wp-content/uploads/2020/07/new.jpg) About Me Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. [Learn More](https://vikalinka.com/about/) ## Leave a comment [Cancel reply](https://vikalinka.com/borscht-recipe/#respond) ## 80 Comments 1. hangeroo says: November 30, 2025 at 6:30 pm ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I’ve heard about borsch, but never eaten it so I was curious. The red color is off-putting to those not used to it, but I soldiered on. Haha. My first attempt, I only had ground pork and I used homemade pickled beets and sauerkraut. I also added homemade chili garlic sauce because I’m from SE Asia and well, gotta have it! So basically, I used your recipe as a guide and changed things quite a bit. But OMG, it came out AMAZING!! I loved it so much, I had my extended family try it and everyone loves it (even though I change the recipe all the time). I’ve made it several times since and the best version is still the first one. I think using sauerkraut adds way more flavor than regular cabbage. Anyway, thanks for introducing me to borsch and allowing me to overcome very red looking soup. 🙂 [Reply](https://vikalinka.com/borscht-recipe/#comment-93979) 2. Elizabeth says: October 26, 2025 at 3:59 pm ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I love this recipe and all the variations in the comments too! I find with all our cooking, I try to keep all the staples on hand and then discover I am short something. I am a seasonal cook too so I take advantage when certain vegetables are in season. My husband is a Certified Chef de Cuisine, so he judges the soups and sauces for brilliance color or consistency and I can say he makes any changes taste better. He’s taught me so much! I plan to keep your site in my recipes to watch. thank you\! [Reply](https://vikalinka.com/borscht-recipe/#comment-92332) 1. Julia Frey (Vikalinka) says: October 27, 2025 at 1:41 pm Thank you for your review, Elizabeth. Adjusting the recipe as you cook is definitely the way to go for an experienced cook\! [Reply](https://vikalinka.com/borscht-recipe/#comment-92385) 3. Shamalee says: February 18, 2024 at 5:05 pm ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Fabulous! I really loved this recipe. Thanks for sharing. [Reply](https://vikalinka.com/borscht-recipe/#comment-75937) 4. Podi Palin says: February 3, 2024 at 1:02 pm ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Hi I found your fabulous site looking for a recipe like my Russian grandmother’s borscht. I see that yours is very chunky and hers was smoother with few larger pieces of the ingredients. Are you familiar with this style? [Reply](https://vikalinka.com/borscht-recipe/#comment-75754) 1. Julia Frey (Vikalinka) says: February 5, 2024 at 4:21 pm Borscht recipes vary immensely from cook to cook. It’s possible that your grandmother preferred her vegetables cut smaller. [Reply](https://vikalinka.com/borscht-recipe/#comment-75761) 5. Deej says: March 1, 2023 at 5:54 pm ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I tried the Borsch and it was just as good as my Ukrainan Grandmothers. Since my Uki family are garlic junkies (raw garlic on the table to nibble on at meals) I increased the garlic in the recipe to 5 cloves and it tasted great\! I used scrap pork rib pieces from the butcher and boiled my broth for 10 hrs the night before to breakdown all the pork and cartlidge to get out the nutrients and that gelatinous texture when cooled. Definitely a keeper!\! Support Ukrain [Reply](https://vikalinka.com/borscht-recipe/#comment-73724) 6. Josb says: August 16, 2022 at 12:21 am My “butcher” seems to not know what type of bones would be best in this. I asked for beef ribs and he asks if I want baby back, short rib or what ever else. Also they didn’t have pork ribs for some reason. I purchased short rib as I don’t know as well 🙂 did I make the wrong decision or what? If so what should I ask for next time- being more specific? [Reply](https://vikalinka.com/borscht-recipe/#comment-72470) 7. brittanyrose says: July 6, 2022 at 4:01 am ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This was my first time making Borscht. I have been wanting to try it for a long time and I’m glad I came across this recipe. It’s one of my new favorites and everything about the soup was perfect. I followed your recipe exactly as written—from the stock to the sour cream/fresh dill finisher. I love the acidic/earthy balance in this recipe. Thank you so much\! [Reply](https://vikalinka.com/borscht-recipe/#comment-72172) 1. Julia Frey (Vikalinka) says: July 6, 2022 at 10:14 am I am so thrilled when people discover borscht for the first time and love it. Thank you for sharing your experience with me\! [Reply](https://vikalinka.com/borscht-recipe/#comment-72175) 8. Nancy Alexander says: July 30, 2021 at 9:14 pm ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is a wonderful recipe and my Ukrainian friend ate plenty to judge! I took some license, by adding sauerkraut at the end instead of vinegar, but it was awesome. I happily ate it for days afterward. [Reply](https://vikalinka.com/borscht-recipe/#comment-69306) 1. Julia Frey (Vikalinka) says: August 5, 2021 at 9:07 am So great to hear, Nancy! Adding sauerkraut is actually quite authentic, so well done\! [Reply](https://vikalinka.com/borscht-recipe/#comment-69344) ### Comment navigation [Older Comments](https://vikalinka.com/borscht-recipe/comment-page-3/#comments) ![Julia from Vikalinka](https://vikalinka.com/wp-content/uploads/2020/07/new.jpg) About Me Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. 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Readable Markdown	This post contains [affiliate links](https://vikalinka.com/privacy-policy/). When you purchase through our links, we may earn a commission. *Have you ever tasted real Ukrainian borscht? This hearty soup is made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood.* If you like this borscht recipe, try another Ukrainian classic [Potato, Bacon and Caramelised Onion Vareniki (Pierogi).](https://vikalinka.com/potato-bacon-caramelised-onion-dumplings-vareniki/) ![close up of a bowl of borscht with a dollop of sour cream](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-10-Edit.jpg) I can hardly believe I am finally sharing my family’s borscht recipe! The recipe that was at the top of my list when I first started my blog years ago. It took me this long because BORSCHT has such a long history and an important part in Eastern European cuisine. It is a hefty task to deliver the perfect recipe, which comes with a great deal of responsibility to do it justice. Sharing my borscht is also one of the simplest tasks because the recipe has been in my family for a few generations. It’s in my blood, very much like my [Beef Stroganoff recipe](https://vikalinka.com/best-beef-stroganoff/) or my [Cabbage Rolls recipe](https://vikalinka.com/cabbage-rolls-golubtsi/). ![close up of a pot of borscht](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-18-Edit.jpg) ## Is Borscht Russian or Ukrainian? It’s worth clarifying pronunciation as borsch is more accurate. Yes, there is no ‘t’ at the end of the word. I know…mind blown\! And although most people associate this recipe with Russia it is actually Ukrainian. That being said, there are historical records of Russian tsars eating it centuries ago and the soup is almost as popular in Russia as it is in Ukraine. A summer version called [Green Borscht](https://vikalinka.com/summer-sorrel-soup-green-borscht/) is made with sorrel. Apart from the same name, though, it is an entirely different recipe. There is also a Polish borscht and although I don’t know as much about it I know that it also features beets. ![Borscht in a bowl with a spoon and dollop of sour cream](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-6-Edit.jpg) ## Ingredients So what ingredients go into borscht? Trick question! The truth is that the recipe ingredients vary by country, region and households. However, several ingredients stay unchanged and they are the ones that make a soup into borscht. - beets - cabbage - potatoes - carrots - onions Traditionally there will also a little meat, such as beef, chicken or pork, with the stock will be based off one of these. However, you can work off this list ingredients to make a [vegetarian borscht](https://vikalinka.com/vegetarian-borscht/). ![Borscht ingredients from the top down](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-20-Edit.jpg) ## Making borscht ### 1\. Stock Every building needs a solid foundation and every soup starts with a great stock. Making a delicious stock is by far the most time consuming part of this recipe. It’s not difficult, it just takes time. The best flavour comes from meat on a bone, simple vegetables like onions, carrots and celery and a couple of aromatics. My mother always used bay leaves and peppercorns and I do the same. If you want to be even more authentic, use celery root for your stock instead of celery. However, I realise the root is more difficult to source outside of Eastern Europe, and that is why I included celery. ![Stock pot for borscht](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-21-Edit.jpg) ### 2\. Soup The soup itself takes no more than 30 minutes to make once the stock is made and clarified. If you are short for time, I recommend making the stock the night before or even purchasing a good quality broth from a supermarket. You don’t need to master specific techniques for making an authentic borscht. But you will need to add vegetables in a specific order to ensure they all get cooked to perfection in the end. For example, cabbage doesn’t take too long to cook and therefore needs to be added last. Lastly, grated carrots and chopped onions are always sautéed in sunflower oil or butter until soft and golden, and added to borscht towards the end. In Russian and Ukrainian cooking this method is called “zazharka“. Many cooks do the same with beets but sautéing beets separately only adds more unnecessary steps to the recipe and doesn’t contribute anything to the flavour. I tend to skip sautéing and add raw grated beets directly to the soup. ![close up of a pot of soup with ladle](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-16-Edit.jpg) ## Recipe Tips and Notes - I prefer to make my own stock as it’s so important for the soup to have great flavour. If you are short on time or don’t want to put in the effort, use a good quality beef or chicken broth from the supermarket. If opting in for a store bought option, use 2 litres of chicken or beef stock. - Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets. - Cut potatoes in large chunks so they maintain their integrity through the cooking process. - As I mention above, the ingredients in this soup could be varied. For example, in the summer, my mother always added red or yellow bell peppers. Some cooks love throwing in dried beans for extra protein or as a substitute for meat. Dried mushrooms are also a popular ingredient for this versatile soup. - Borscht tastes so much better when a dollop of sour cream is added. However, do not add sour cream to the pot. Serve it on the side and allow the people to help themselves. - Fresh herbs like parsley and dill are a traditional garnish. They add a lovely freshness and a beautiful colour to your bowl of soup. - Raw beets will add the most flavour to the soup, but pre-cooked vacuum-packed beets are also a good choice. Avoid using canned beets. ## Serving suggestions Historically borscht is eaten for lunch as a first course followed by the second course of “meat and potatoes” in Ukraine and Russia. Although traditionally it was meat and potatoes, I put it in quotations as it could be anything other than soup. The third course is something sweet. Although traditional, not many people have the time or appetite to eat this way anymore due to busy lives, so many have just the soup. Borscht is almost always served with a dollop of smetana or sour cream and sprinkled with fresh herbs like dill or parsley. Fresh bread like [sourdough](https://vikalinka.com/sourdough-bread-for-beginners/) or [rye bread](https://vikalinka.com/rye-bread-recipe/) is also a permanent accompaniment to this delicious red-coloured soup. ![top down of two bowls of borscht with sour cream and parsley](https://vikalinka.com/wp-content/uploads/2019/01/Borscht-14-Edit.jpg) ## Storage and leftovers If the sour cream hasn’t been added, any leftover soup can be covered securely and stored in a fridge for 2-3 days. I might even recommend it, as the soup can taste better the next day after the flavours have had the chance to meld together. Borscht can be frozen, although the potatoes won’t love freezing and defrosting and will become a bit soggy. If you do freeze, it will keep for 2-3 months. Reheat leftovers in a microwave or in a This is an affiliate link.[saucepan](https://geni.us/ZaM3gdn) over medium heat. ### More Eastern European soup recipes - [Restaurative Beef and Cabbage Soup ‘Shchi’](https://vikalinka.com/restorative-beef-cabbage-soup-shchi/) - [Russian sweet and sour beef stew Solyanka](https://vikalinka.com/russian-sweet-and-sour-beef-stew-solyanka/) - [Meatball soup](https://vikalinka.com/russian-frikadeller-soup-meatball-soup/) - [Yellow Split Pea Soup](https://vikalinka.com/yellow-split-pea-soup/) #### For the stock - ▢ 3 litres / 3 quarts cold water, see Notes - ▢ 600g / 1½ lbs pork ribs or beef attached to a bone - ▢ 1/2 onion - ▢ 1 carrot - ▢ 2 celery sticks - ▢ 2 This is an affiliate link.[bay leaves](https://geni.us/jTzNb) - ▢ 5 peppercorns - ▢ 1 tsp salt #### For the borscht - ▢ 2 medium beets, peeled and grated - ▢ 3 medium potatoes, peeled and cut into 2 inch chunks - ▢ 2 medium carrots, grated - ▢ 1 medium onion, chopped - ▢ 2 cloves garlic, minced - ▢ 1 This is an affiliate link.[bay leaf](https://geni.us/jTzNb) - ▢ 3 tbsp tomato puree/paste - ▢ 1/2 small white cabbage, cored and sliced - ▢ 1 lemon juice only, or 1 tsp of white vinegar - ▢ salt to taste - ▢ pepper to taste #### For the stock - In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt. - Bring to a boil and then lower the heat to simmer for 1 hour to 1.5 hours until the meat is nearly falling off the bones. Remove the scum that floats to the top with a slotted spoon several times through the process. - When the stock is done, let it cool slightly, then remove the ribs to a separate plate and strain the stock by pouring it over a sieve. Discard the vegetables. - When the meat is cool enough to handle, take it off the bones and shred with two forks or by hand. Set aside until needed. Discard the bones. The stock could be made be in advance and frozen until needed. #### For the borscht - Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup. - Add the stock to the large soup pot, then add shredded meat, grated beets, cut into medium chunks potatoes, tomato puree, a pinch of salt and one bay leaf. Bring to a boil, then lower the heat and let it simmer. - Meanwhile heat 1 tablespoon of vegetable oil in a pan, then add the grated carrots and chopped onions and saute over low heat for 7-10 minutes until caramelised, then add minced garlic and stir fry for 30 seconds. - When the onions and carrots are done, add them to the soup pot together with sliced cabbage and cook for 15 minutes or until the cabbage leaves are tender but not mushy. Then add the juice of one lemon or 1 tsp of white vinegar and salt and pepper to taste. - Serve borscht with a dollop of sour cream or creme fraiche and sprinkled with fresh dill or parsley. - *Alternatively you can skip making your own stock and purchase a good quality beef or chicken broth from a supermarket. Use 2 litres/8 cups of chicken or beef stock for this recipe.* Calories: 237kcal \\| Carbohydrates: 21g \\| Protein: 10g \\| Fat: 12g \\| Saturated Fat: 4g \\| Cholesterol: 42mg \\| Sodium: 404mg \\| Potassium: 722mg \\| Fiber: 3g \\| Sugar: 5g \\| Vitamin A: 1335IU \\| Vitamin C: 20\.4mg \\| Calcium: 49mg \\| Iron: 1\.6mg Nutrition information is automatically calculated, so should only be used as an approximation. [Let us know](https://vikalinka.com/borscht-recipe/#respond) how it was\! ![Julia from Vikalinka](https://vikalinka.com/wp-content/uploads/2020/07/new.jpg) About Me Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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