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1. Shard Calculation

Query:

Response:

Calculated Shard: 48 (from laksa068)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa048.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://www.alyonascooking.com/easy-borscht-recipe-beet-soup/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/","crawl_time":1776104319,"first_indexed_time":1539370948,"http_code":200,"src_unparsed":"com,alyonascooking!www,\/easy-borscht-recipe-beet-soup\/ s443","src_root_hash":"1513346103612850448","history_drop_reason":null,"meta_title":"Authentic Ukrainian Borscht Recipe - Alyona’s Cooking","meta_descriptions":["Borscht has been a family-favorite soup for generations! This borscht recipe has won a spot in the Homestead Living Magazine."],"attrs_boilerpipe_text":"by\nAlyona Demyanchuk\nPublished\nDecember 16, 2025\n5\nfrom\n3\nvotes\nTime:\n1\nhour\n32\nminutes\nYield:\n20\nservings\nI’m Ukrainian, and borscht has been a family-favorite soup for generations! This borscht recipe has won a spot in the\nHomestead Living Magazine\n. Like most Ukrainians, we love to grow beets and cabbage! Not only is it healthy, but this rich, hearty soup is so good that even kids eat seconds!\nImage of classic borscht photographed by Alyona.\nThis post may contain affiliate links. Read our\nfull disclosure\n.\nThere is something so comforting and cozy about this vibrant soup. I think any Eastern European can attest to that. It brings back nostalgia for many because it’s the sweet-and-tangy red soup grandma or mom would serve with whole-wheat bread.\nWatch How To Make Borscht:\nAs rich as borscht looks, it’s actually quite easy to make. My borscht recipe is very simple, using ingredients commonly found in the United States.\nIn reality, it’s as simple as making most American soups.\nWhat is Borscht?\nBorscht is simply a meat-and-potato kind of soup made with a basic mirepoix (carrots and onions) that is simmered in tomato sauce. Of course, beets are what give borscht its rich crimson color.\nBeets are also a type of root vegetable that is ready to be used in soups on cold, harsh winter days. Some folks like to add shredded cabbage toward the end, but I prefer sauerkraut, as it imparts a pleasant tang to the sweet beets.\nReally, any veggies you have to clean out the fridge work for the mirepoix here. I’ve made borscht with bell peppers that needed to be used up, but veggies like celery or bell peppers work great in borscht.\nThis recipe is the fundamental way to make classic borscht, and you can always build it from here. I come from a lineage of good Ukrainian cooks (and some Polish roots from my Grandmother), so be assured that this is as authentic as it gets!\nMeal Prepping Borscht\nAs a busy mom of 6, quick and easy meals that are still nourishing are very important to me. I find that having some things prepped makes this soup even easier to tackle.\nFor example, we grow cabbage and beets in our garden. To preserve all the beets, I\nroast\nthem in the oven, then wrap each one in plastic and throw it in the freezer.\nThe same goes for cabbage; I’ll make a big batch of\nsauerkraut\nand store it in the pantry until I need some for my favorite recipes.\nIt’s small things like that that make this soup ready to go whenever I’m craving a big pot of borscht. Oh, and I keep freezer bags full of frozen dill because what Ukrainian doesn’t use that along with sour cream?\nBorscht Variations\nAs someone who has been making borscht for decades, I have had my fair share of different variations of making it. Here are some of my favorite variations!\nBeef Borscht:\nbone-in cuts make for a richer and nutrient-dense broth. If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in.\nVegetarian Borscht:\nThere have been times when I didn’t have meat thawed, and soup needed to be made. You won’t even miss the meat when you load it up with extra veggies! To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen and add a can of drained red kidney beans. It will be just as delicious!\nBorscht using Canned Meat:\nI often make\nCanned Venison\nstew meat for easy meals. If you have a jar of chunked or cubed meat, add 1 quart to the water at the beginning.\nUsing Raw Beets:\nIf you are starting from raw beets, you will need to peel and grate them using a box grater. Raw beets get added to the sauteed carrots and onions, and then go into the pot of simmering potatoes to finish cooking. I usually use roasted beets, which can be added towards the end of cooking time as they are already fully cooked. The same goes for pickled beets; add them at the end!\nMise en place\nEverything You Need!\n:\nEquipment:\nLarge Pot\nSaute pan\nBox grater\nCutting board\nand a\nsharp knife\n(one cutting board for meat and another for veggies).\nBorscht Ingredients:\nBeef-\nI often use boneless meat, as I tend to have homemade broth sitting in the fridge. Use tenderloin or nice chuck roast with some marbling. Nothing too fatty or with excess tissues, you want the meat to melt in your mouth.\nMirepoix\nis a mixture of carrots and onions. I let those brown a little before adding tomato sauce. If you are using raw beets, they go in next.\nBeets-\nUsing pre-cooked veggies like roasted beets is so handy. I know some moms who use canned beets for making borscht. It just saves time.\nSauerkraut or cabbage-\nSauerkraut is what I usually have all year long, but if possible, shred a little bit of fresh cabbage in the last 10 minutes of cooking time. Adding cabbage is a great way to make this more filling and healthier.\nPotatoes-\nany kind; russet, gold, Chef’s, or new potatoes are all potatoes that will work for making delicious borscht!\nSeasonings\nare very simple here. Use salt, black pepper,\nVegeta seasoning\n, garlic salt, and\nbay leaves\n.\nGarnish-\nwith fresh dill and sour cream.\nNote:\nif you have broth in the refrigerator, use a quart of that for part of the water.\nFrom-Scratch hack\nI make a lot of homemade spice mixes. One of them is\nVegeta seasoning\n, which is a blend of dehydrated vegetables and nutritional yeast. This all-purpose seasoning blend goes so well in Borscht, mashed potatoes, and many\nUkrainian\nand\nEastern European\ndishes. The best substitute is\nDash Seasoning\n.\nWhat does Borscht taste like?\nBorscht is a satisfying soup that turns deep red from the addition of beets. Making it sweet and a little sour from the acidic tomato sauce. It has lots of savory flavors coming from bay leaves and salt. We love to dollop a generous spoon of sour cream over the top for creaminess and extra tang! This is a very delicious soup that is sure to satisfy anyone!\nIs Borscht served Cold?\nThere are some variations of cold borscht, often referred to as “summer borscht.” This recipe is only served hot, as traditionally done in our family circles.\nWhat to Eat with Borscht?\nBorscht is eaten like a main dish in our family. Because this pot of soup has filling meat (protein), veggies, and is often served with a whole-grain slice of bread, we are full and satisfied after a meal. However, a\ntomato and cucumber salad\n, along with some Calo (pork belly), is hard to turn down!\nCan you freeze borscht?\nYes, borscht is freezer-friendly! Because the potatoes are cooked, it freezes well (I’ve tried it). This is a perfect solution if you are cooking for two or one person. Simply divide the cooked and cooled borscht into several\n16-oz freezer containers\nand freeze up to 3 months (for best flavor).\nStoring Borscht\nBorscht can last for an entire week in a cold fridge. It only gets better in flavor as it sits. Fermented saurkraut also helps extend the shelf life of borscht. Make sure to cool the borscht completely before making room for it in the fridge. Refrigerate it in the pot it cooked in, to avoid extra dishes; otherwise, transfer it to a smaller pot that is suitable for your fridge. I also like these freezeable\n16-ounce containers\nfor individual servings.\nTips for Making Borscht:\nPickled or roasted beets get added at the end of cooking time to keep their red color.\nIf you add cooked beets to the soup early on, it will get duller and lighter in color as it simmers.\nFor extra fiber, add a can of dark red kidney beans.\nUse any cut of meat that you have. If using bone-in cuts, make a delicious broth by simmering them for at least 2 hours.\nThe best garnish for borscht is a dollop of sour cream and fresh dill! We like our borscht served hot!\nWhat To Serve with Borscht:\nBorscht is a one-dish meal that is filling and loaded with veggies, meat, and a side of healthy carbs (homemade whole-grain bread). We enjoy it best in the following ways:\nPork belly (aka Calo). This is often served as a side for many dishes and complements bread.\nA hearty loaf of\nWhole Wheat bread\n(a must)!\nWhole garlic cloves (yes, we peel and crunch on raw garlic)! The key is to bite into a piece of garlic, then into bread, and finally into soup, so it won’t be too spicy.\nUkrainian or Russian\nHorseradish\n. This stuff is generally smeared on bread.\nCanapes or open-faced sandwiches of some sort to stretch the meal. We love these\nCarrot and Cheese\nCanapes! They’re garlicky and so good!\nMore Ukrainian Comfort Foods To Make:\nIf it’s not red borscht, it’s green borscht! Borscht is a name we give to soups if they are heartier and “soup” is what we call simple noodle or runny soups. Borscht soups are generally chunkier, and more robust.\nJoin My Weekly Newsletter\nNew recipes, homesteading, family life, what we eat in a week, and hospitality tips.\nPin this now to find it later\nPin it\n1 Cutting board and sharp knife\nFor Beef Borscht:\n1 1\/2\nlbs\nboneless beef chuck roast\n,\nCut into 1-inch pieces (see notes)\n3 1\/2\nquarts\nwater\n,\n(14 cups)\n6\nmedium\nGolden potatoes\n,\n(2 1\/2 lbs, peeled and cubed)\n1\ntbsp\nsalt\n1\ncup\nsauerkraut\n,\n(or 2 cups of fresh shredded cabbage, add 1 Tbsp white distilled vinegar)\nMirepoix (Zazharka):\n2\nmedium\ncarrots\n,\n(peeled and grated)\n1\nlarge\nonion\n,\n(diced)\n2\nlarge\nbeets\n,\n(*see notes)\n8\noz\ntomato sauce*\n2\nTbsp\nolive oil\nAdditional Seasonings:\n1\ntbsp\nVegeta Seasoning\n,\n(Also available on Amazon)\n1\/2\ntsp\nblack pepper\n1\nTbsp\ngarlic salt\n,\n(Lawry's Brand)\n3\nbay leaves\nGarnish as desired, sour cream and fresh dill\nIn a large pot, bring 3 1\/2 quarts of water and 1 1\/2 pounds of cubed beef to a boil. Skim off any dark foam and simmer for 30 minutes over medium-low heat.\nAfter 30 minutes, add 2 1\/2 pounds of cubed potatoes (about six medium golden potatoes) and 1 Tbsp salt. Simmer for 25 minutes. Note, if your potatoes are cubed smaller, this will take about 15 minutes.\nMeanwhile, make the mirepoix. In a medium sauté pan, sauté one chopped onion, two large grated beets, and two grated carrots in 2 Tbsp olive oil until lightly browned and tender (about 10 minutes). Add 8 ounces of tomato sauce and heat through. Add this mixture to the soup while the potatoes are simmering.\nAfter the potatoes are done simmering, add 1\/2 tsp black pepper, 1 Tbsp Vegeta seasoning, 1 tbsp garlic salt, three bay leaves, and 1 cup sauerkraut. Simmer for seven more minutes.\nSprinkle a handful of fresh dill if desired. Serve borscht with a dollop of sour cream.\nAny pureed tomato product, like marinara, crushed tomatoes, or paste, diluted with water, can be used. \nCan use a quarter head of fresh cabbage, shredded, for the sauerkraut (about 2 cups). Be sure to add 1 Tbsp of white distilled vinegar.\nFor Beef,*\nboneless chuck, or country-style beef ribs can be used. I also use pork tenderloin or leaner chunks of meat interchangeably. \nVegeta Seasoning\nis an all-purpose seasoning made with dehydrated vegetables and nutritional yeast. Can use any vegetable blend seasoning like Dash.\nBroth:\nIf you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in.\nTo make this\nvegetarian\n, increase the potatoes, carrots, onion, and sauerkraut by a smidgen, and add a drained can of red kidney beans. It will be just as delicious!\nUsing Cooked Beets:\nIf you are starting with raw beets, peel and grate them using a box grater. Raw beets are added to the sautéed carrots and onions, then placed in the pot of simmering potatoes to finish cooking. I usually use\nroasted beets\n, which are cooked and generally added at the end of cooking time. The same goes for pickled beets; add them at the end!\nBorscht using Canned Meat:\nI often make\nCanned Venison\nstew meat for easy meals. If you have a jar of chunked or cubed meat, add one quart of it to the water in the beginning and skip the 30 minute simmering. Just bring to a boil and add the pottaoes. \n1\nserving\nServing\n95\nkcal\nCalories\n5\ng\nCarbs\n7\ng\nProtein\n5\ng\nFat\n2\ng\nSaturated Fat\n1\ng\nPolyunsaturated Fat\n3\ng\nMonounsaturated Fat\n0.2\ng\nTrans Fat\n23\nmg\nCholesterol\n1030\nmg\nSodium\n278\nmg\nPotassium\n1\ng\nFiber\n3\ng\nSugar\n1084\nIU\nVitamin A\n4\nmg\nVitamin C\n23\nmg\nCalcium\n1\nmg\nIron\nFull Nutrition Label\nNutrition Disclosure\nNutrition Facts\nAuthentic Ukrainian Borscht Recipe\nServing Size\n1 serving\nAmount per Serving\nCalories\n% Daily Value*\nFat\n5\ng\n8\n%\nSaturated Fat\n2\ng\n13\n%\nTrans Fat\n0.2\ng\nPolyunsaturated Fat\n1\ng\nMonounsaturated Fat\n3\ng\nCholesterol\n23\nmg\n8\n%\nSodium\n1030\nmg\n45\n%\nPotassium\n278\nmg\n8\n%\nCarbohydrates\n5\ng\n2\n%\nFiber\n1\ng\n4\n%\nSugar\n3\ng\n3\n%\nProtein\n7\ng\n14\n%\nVitamin A\n1084\nIU\n22\n%\nVitamin C\n4\nmg\n5\n%\nCalcium\n23\nmg\n2\n%\nIron\n1\nmg\n6\n%\n* Percent Daily Values are based on a 2000 calorie diet.","attrs_markdown":"[Skip to content](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#body)\n\n[Join my newsletter for new recipes](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#subscribe-popup)\n\n[![Alyona's Cooking](https:\/\/www.alyonascooking.com\/wp-content\/themes\/alyona2025\/images\/logo.svg)](https:\/\/www.alyonascooking.com\/)\n\n- [All Recipes](https:\/\/www.alyonascooking.com\/recipes\/)\n  ### Course\n  - 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This borscht recipe has won a spot in the *Homestead Living Magazine*. Like most Ukrainians, we love to grow beets and cabbage! Not only is it healthy, but this rich, hearty soup is so good that even kids eat seconds\\!\n\n- [Jump to recipe](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#recipe)\n- [Rate recipe](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#comments)\n- [Share](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#share-popup)\n  - [Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29)\n  - [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F)\n  - [Email](mailto:?subject=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29&body=Check%20out%20this%20post%20from%20Alyona%27s%20Cooking%3A%20https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F)\n  - [Copy Link](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/)\n\n![image of traditional Ukrainian red borscht served with whole wheat bread and sour cream](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/homestead-magazine-4-borscht-scaled-e1759582588908.jpg)\n\nImage of classic borscht photographed by Alyona.\n\nThis post may contain affiliate links. Read our [full disclosure](https:\/\/www.alyonascooking.com\/privacy\/).\n\nThere is something so comforting and cozy about this vibrant soup. I think any Eastern European can attest to that. It brings back nostalgia for many because it’s the sweet-and-tangy red soup grandma or mom would serve with whole-wheat bread.\n\n## Watch How To Make Borscht:\nAs rich as borscht looks, it’s actually quite easy to make. My borscht recipe is very simple, using ingredients commonly found in the United States.\n\nIn reality, it’s as simple as making most American soups.\n\n## What is Borscht?\nBorscht is simply a meat-and-potato kind of soup made with a basic mirepoix (carrots and onions) that is simmered in tomato sauce. Of course, beets are what give borscht its rich crimson color.\n\nBeets are also a type of root vegetable that is ready to be used in soups on cold, harsh winter days. Some folks like to add shredded cabbage toward the end, but I prefer sauerkraut, as it imparts a pleasant tang to the sweet beets.\n\nReally, any veggies you have to clean out the fridge work for the mirepoix here. I’ve made borscht with bell peppers that needed to be used up, but veggies like celery or bell peppers work great in borscht.\n\nThis recipe is the fundamental way to make classic borscht, and you can always build it from here. I come from a lineage of good Ukrainian cooks (and some Polish roots from my Grandmother), so be assured that this is as authentic as it gets\\!\n\n## Meal Prepping Borscht\nAs a busy mom of 6, quick and easy meals that are still nourishing are very important to me. I find that having some things prepped makes this soup even easier to tackle.\n\nFor example, we grow cabbage and beets in our garden. To preserve all the beets, I [roast](https:\/\/www.alyonascooking.com\/how-to-oven-roast-beets-then-store-or-freeze\/) them in the oven, then wrap each one in plastic and throw it in the freezer.\n\nThe same goes for cabbage; I’ll make a big batch of [sauerkraut](https:\/\/www.alyonascooking.com\/how-to-make-sauerkraut\/) and store it in the pantry until I need some for my favorite recipes.\n\nIt’s small things like that that make this soup ready to go whenever I’m craving a big pot of borscht. Oh, and I keep freezer bags full of frozen dill because what Ukrainian doesn’t use that along with sour cream?\n\n![image of Classic red borscht soup in vintage bowl dolloped with sour cream ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201280%20853'%3E%3C\/svg%3E)\n\n![image of Classic red borscht soup in vintage bowl dolloped with sour cream ](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/homestead-magazine-4-borscht-copy-scaled-e1759582842612.jpeg)\n\n## Borscht Variations\nAs someone who has been making borscht for decades, I have had my fair share of different variations of making it. Here are some of my favorite variations\\!\n\n- **Beef Borscht:** bone-in cuts make for a richer and nutrient-dense broth. If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in.\n- **Vegetarian Borscht:** There have been times when I didn’t have meat thawed, and soup needed to be made. You won’t even miss the meat when you load it up with extra veggies! To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen and add a can of drained red kidney beans. It will be just as delicious\\!\n- **Borscht using Canned Meat:** I often make [Canned Venison](https:\/\/www.alyonascooking.com\/canned-meat\/) stew meat for easy meals. If you have a jar of chunked or cubed meat, add 1 quart to the water at the beginning.\n- **Using Raw Beets:** If you are starting from raw beets, you will need to peel and grate them using a box grater. Raw beets get added to the sauteed carrots and onions, and then go into the pot of simmering potatoes to finish cooking. I usually use roasted beets, which can be added towards the end of cooking time as they are already fully cooked. The same goes for pickled beets; add them at the end\\!\n\n## Mise en placeEverything You Need! :\n## Equipment:\n- [Large Pot](https:\/\/amzn.to\/49CyjYr)\n- [Saute pan](https:\/\/amzn.to\/4p3AIzz)\n- [Box grater](https:\/\/amzn.to\/4aSMuJA)\n- [Cutting board](https:\/\/amzn.to\/46FIytn) and a [sharp knife](https:\/\/amzn.to\/4ajKzNX) (one cutting board for meat and another for veggies).\n## Borscht Ingredients:\n- **Beef-** I often use boneless meat, as I tend to have homemade broth sitting in the fridge. Use tenderloin or nice chuck roast with some marbling. Nothing too fatty or with excess tissues, you want the meat to melt in your mouth.\n- **Mirepoix** is a mixture of carrots and onions. I let those brown a little before adding tomato sauce. If you are using raw beets, they go in next.\n- **Beets-** Using pre-cooked veggies like roasted beets is so handy. I know some moms who use canned beets for making borscht. It just saves time.\n- **Sauerkraut or cabbage-** Sauerkraut is what I usually have all year long, but if possible, shred a little bit of fresh cabbage in the last 10 minutes of cooking time. Adding cabbage is a great way to make this more filling and healthier.\n- **Potatoes-** any kind; russet, gold, Chef’s, or new potatoes are all potatoes that will work for making delicious borscht\\!\n- **Seasonings** are very simple here. Use salt, black pepper, [Vegeta seasoning](https:\/\/www.alyonascooking.com\/vegeta-seasoning-recipe\/), garlic salt, and [bay leaves](https:\/\/www.azurestandard.com\/shop\/product\/food\/spices-seasonings\/herbs\/bay-leaf\/bay-leaves-whole-organic\/28518?package=HS1802&a_aid=a3cf951ad0).\n- **Garnish-** with fresh dill and sour cream.\n\n**Note:** if you have broth in the refrigerator, use a quart of that for part of the water.\n\n## From-Scratch hack\nI make a lot of homemade spice mixes. One of them is [Vegeta seasoning](https:\/\/www.alyonascooking.com\/vegeta-seasoning-recipe\/), which is a blend of dehydrated vegetables and nutritional yeast. This all-purpose seasoning blend goes so well in Borscht, mashed potatoes, and many [Ukrainian](https:\/\/www.alyonascooking.com\/cuisine\/ukrainian\/) and [Eastern European](https:\/\/www.alyonascooking.com\/cuisine\/eastern-european\/) dishes. The best substitute is [Dash Seasoning](https:\/\/amzn.to\/3Ky81Na).\n\n### What does Borscht taste like?\nBorscht is a satisfying soup that turns deep red from the addition of beets. Making it sweet and a little sour from the acidic tomato sauce. It has lots of savory flavors coming from bay leaves and salt. We love to dollop a generous spoon of sour cream over the top for creaminess and extra tang! This is a very delicious soup that is sure to satisfy anyone\\!\n\n### Is Borscht served Cold?\nThere are some variations of cold borscht, often referred to as “summer borscht.” This recipe is only served hot, as traditionally done in our family circles.\n\n### What to Eat with Borscht?\nBorscht is eaten like a main dish in our family. Because this pot of soup has filling meat (protein), veggies, and is often served with a whole-grain slice of bread, we are full and satisfied after a meal. However, a [tomato and cucumber salad](https:\/\/www.alyonascooking.com\/creamy-cucumber-tomato-salad\/), along with some Calo (pork belly), is hard to turn down\\!\n\n### Can you freeze borscht?\nYes, borscht is freezer-friendly! Because the potatoes are cooked, it freezes well (I’ve tried it). This is a perfect solution if you are cooking for two or one person. Simply divide the cooked and cooled borscht into several [16-oz freezer containers](https:\/\/amzn.to\/3YBReMd) and freeze up to 3 months (for best flavor).\n\n## Storing Borscht\nBorscht can last for an entire week in a cold fridge. It only gets better in flavor as it sits. Fermented saurkraut also helps extend the shelf life of borscht. Make sure to cool the borscht completely before making room for it in the fridge. Refrigerate it in the pot it cooked in, to avoid extra dishes; otherwise, transfer it to a smaller pot that is suitable for your fridge. I also like these freezeable [16-ounce containers](https:\/\/amzn.to\/3YBReMd) for individual servings.\n\n### Tips for Making Borscht:\n###\n- Pickled or roasted beets get added at the end of cooking time to keep their red color.\n- If you add cooked beets to the soup early on, it will get duller and lighter in color as it simmers.\n- For extra fiber, add a can of dark red kidney beans.\n- Use any cut of meat that you have. If using bone-in cuts, make a delicious broth by simmering them for at least 2 hours.\n- The best garnish for borscht is a dollop of sour cream and fresh dill! We like our borscht served hot\\!\n\n## What To Serve with Borscht:\nBorscht is a one-dish meal that is filling and loaded with veggies, meat, and a side of healthy carbs (homemade whole-grain bread). We enjoy it best in the following ways:\n\n- Pork belly (aka Calo). This is often served as a side for many dishes and complements bread.\n- A hearty loaf of [Whole Wheat bread](https:\/\/www.alyonascooking.com\/whole-wheat-sourdough-bread\/) (a must)\\!\n- Whole garlic cloves (yes, we peel and crunch on raw garlic)! The key is to bite into a piece of garlic, then into bread, and finally into soup, so it won’t be too spicy.\n- Ukrainian or Russian [Horseradish](https:\/\/amzn.to\/4p1pXxv). This stuff is generally smeared on bread.\n- Canapes or open-faced sandwiches of some sort to stretch the meal. We love these [Carrot and Cheese](https:\/\/www.alyonascooking.com\/cheesy-garlic-carrot-canapes\/) Canapes! They’re garlicky and so good\\!\n\n##\n## More Ukrainian Comfort Foods To Make:\nIf it’s not red borscht, it’s green borscht! Borscht is a name we give to soups if they are heartier and “soup” is what we call simple noodle or runny soups. Borscht soups are generally chunkier, and more robust.\n\n- ![how to make sorrel soup like a Russian or Ukrainian](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![how to make sorrel soup like a Russian or Ukrainian](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/01\/easy-sorrel-soup-5-360x480.jpg)\n  \n  [Green Sorrel Soup](https:\/\/www.alyonascooking.com\/easy-sorrel-soup\/)\n- ![Ukrainian-Pickle-Soup-Rassolnik-росолнек-borscht-russian-pickle-soup](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![Ukrainian-Pickle-Soup-Rassolnik-росолнек-borscht-russian-pickle-soup](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2015\/10\/spoon-view-_Fotor-360x480.jpg)\n  \n  [Ukrainian Pickle Soup (Rassolnik)](https:\/\/www.alyonascooking.com\/ukrainian-pickle-soup-rassolnik-%D1%80%D0%B0%D1%81%D1%81%D0%BE%D0%BB%D1%8C%D0%BD%D0%B8%D0%BA-%D1%81%D1%83%D0%BF\/)\n- ![moms,belyashi,ponchiki,piroshki,dough,recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![moms,belyashi,ponchiki,piroshki,dough,recipe](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2016\/09\/moms-belyashi-ponchiki-piroshki-dough-recipe-IMG_4779_-360x480.jpg)\n  \n  [Cabbage Belyashi](https:\/\/www.alyonascooking.com\/cabbage-belyashi\/)\n- ![moms pork meatballs recipe called kotlety in Russian](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![moms pork meatballs recipe called kotlety in Russian](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/01\/moms-pork-meatballs-kotlety-18-360x480.jpg)\n  \n  [Mom’s Ukrainian Pork Meatballs (Kotlety)](https:\/\/www.alyonascooking.com\/moms-pork-meatballs-kotlety\/)\n- ![seasoned oven baked potato wedges on a plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![seasoned oven baked potato wedges on a plate](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2020\/04\/oven-baked-potato-wedges-34-360x480.jpg)\n  \n  [Ukrainian Oven-Baked Potato Wedges (Wedding Potatoes)](https:\/\/www.alyonascooking.com\/oven-baked-potato-wedges\/)\n- ![Ukrainian split pea soup](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![Ukrainian split pea soup](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2024\/02\/ukrainian-split-pea-soup-4-360x480.jpg)\n  \n  [Ukrainian Split Pea Soup](https:\/\/www.alyonascooking.com\/ukrainian-split-pea-soup\/)\n- ![chicken-and-dumplings-recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![chicken-and-dumplings-recipe](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2018\/03\/chicken-and-dumpling-soup-recipe--360x480.jpg)\n  \n  [Ukrainian Chicken and Dumplings Soup (Poltavski Halushky)](https:\/\/www.alyonascooking.com\/chicken-and-dumpling-soup-recipe\/)\n\n## Join My Weekly Newsletter\nNew recipes, homesteading, family life, what we eat in a week, and hospitality tips.\n\nThank you! Please check your email to confirm your subscription.\n\n## Pin this now to find it later\n[Pin it](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29)\n\n![Alyona's Cooking](https:\/\/www.alyonascooking.com\/wp-content\/themes\/alyona2025\/images\/logo.svg)\n\n## Authentic Ukrainian Borscht Recipe\n5 from 3 votes\n\nBy: [Alyona Demyanchuk](https:\/\/www.alyonascooking.com\/about\/alyona-demyanchuk\/)\n\nI'm Ukrainian, and borscht has been a family-favorite soup for generations! This borscht recipe has won a spot in the *Homestead Living Magazine*. Like most Ukrainians, we love to grow beets and cabbage! Not only is it healthy, but this rich, hearty soup is so good that even kids eat seconds\\!\n\n![image of traditional Ukrainian red borscht served with whole wheat bread and sour cream](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/homestead-magazine-4-borscht-scaled-e1759582588908.jpg)\n\n[Review](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#comments)\n\n[Print](https:\/\/www.alyonascooking.com\/wprm_print\/authentic-ukrainian-borscht-recipe)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=I%26%2339%3Bm+Ukrainian%2C+and+borscht+has+been+a+family-favorite+soup+for+generations%21+This+borscht+recipe+has+won+a+spot+in+the+Homestead+Living+Magazine.+Like+most+Ukrainians%2C+we+love+to+grow+beets+and+cabbage%21+Not+only+is+it+healthy%2C+but+this+rich%2C+hearty+soup+is+so+good+that+even+kids+eat+seconds%21&is_video=false)\n\nPrep Time: 30 minutes mins\n\nCook Time: 1 hour hr 2 minutes mins\n\nTotal Time: 1 hour hr 32 minutes mins\n\nServings: 20 servings\n\nCourse: Main Dish, soups\n\nCuisine: Eastern European, Ukrainian\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Equipment\n- [large pot](https:\/\/amzn.to\/4s0a1OO), (about 8-quart)\n- [saute pan](https:\/\/amzn.to\/4p3AIzz)\n- 1 [box grater](https:\/\/amzn.to\/4aSMuJA)\n- 1 Cutting board and sharp knife\n- 1 [rubber spatula](https:\/\/amzn.to\/3XXSkSz)\n\n### Ingredients\n#### For Beef Borscht:\n- 1 1\/2 lbs boneless beef chuck roast , Cut into 1-inch pieces (see notes)\n- 3 1\/2 quarts water, (14 cups)\n- 6 medium  Golden potatoes, (2 1\/2 lbs, peeled and cubed)\n- 1 tbsp salt\n- 1 cup  [sauerkraut](https:\/\/www.alyonascooking.com\/how-to-make-sauerkraut\/), (or 2 cups of fresh shredded cabbage, add 1 Tbsp white distilled vinegar)\n\n#### Mirepoix (Zazharka):\n- 2 medium carrots, (peeled and grated)\n- 1 large onion, (diced)\n- 2 large beets, (\\*see notes)\n- 8 oz tomato sauce\\*\n- 2 Tbsp olive oil\n\n#### Additional Seasonings:\n- 1 tbsp [Vegeta Seasoning](https:\/\/www.alyonascooking.com\/vegeta-seasoning-recipe\/), (Also available on Amazon)\n- 1\/2 tsp  black pepper\n- 1 Tbsp garlic salt, (Lawry's Brand)\n- 3 bay leaves\n- Garnish as desired, sour cream and fresh dill\n\n### Instructions\n- In a large pot, bring 3 1\/2 quarts of water and 1 1\/2 pounds of cubed beef to a boil. Skim off any dark foam and simmer for 30 minutes over medium-low heat.\n  ![image of raw meat being added to water for making borscht](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20740%20555'%3E%3C\/svg%3E)\n  \n  ![image of raw meat being added to water for making borscht](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-1-740x555.jpeg)\n- After 30 minutes, add 2 1\/2 pounds of cubed potatoes (about six medium golden potatoes) and 1 Tbsp salt. Simmer for 25 minutes. Note, if your potatoes are cubed smaller, this will take about 15 minutes.\n  ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20740%20555'%3E%3C\/svg%3E)\n  \n  ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-3-740x555.jpeg)\n- Meanwhile, make the mirepoix. In a medium sauté pan, sauté one chopped onion, two large grated beets, and two grated carrots in 2 Tbsp olive oil until lightly browned and tender (about 10 minutes). Add 8 ounces of tomato sauce and heat through. Add this mixture to the soup while the potatoes are simmering.\n  ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20740%20555'%3E%3C\/svg%3E)\n  \n  ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-2-740x555.jpeg)\n- After the potatoes are done simmering, add 1\/2 tsp black pepper, 1 Tbsp Vegeta seasoning, 1 tbsp garlic salt, three bay leaves, and 1 cup sauerkraut. Simmer for seven more minutes.\n  ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20740%20555'%3E%3C\/svg%3E)\n  \n  ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-4-740x555.jpeg)\n- Sprinkle a handful of fresh dill if desired. Serve borscht with a dollop of sour cream.\n  ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20740%20555'%3E%3C\/svg%3E)\n  \n  ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-5-740x555.jpeg)\n\n### Notes\n- Any pureed tomato product, like marinara, crushed tomatoes, or paste, diluted with water, can be used.\n- Can use a quarter head of fresh cabbage, shredded, for the sauerkraut (about 2 cups). Be sure to add 1 Tbsp of white distilled vinegar.\n- **For Beef,\\*** boneless chuck, or country-style beef ribs can be used. I also use pork tenderloin or leaner chunks of meat interchangeably.\n- [Vegeta Seasoning](https:\/\/www.alyonascooking.com\/vegeta-seasoning-recipe\/) is an all-purpose seasoning made with dehydrated vegetables and nutritional yeast. Can use any vegetable blend seasoning like Dash.\n- **Broth:** If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in.\n- To make this **vegetarian**, increase the potatoes, carrots, onion, and sauerkraut by a smidgen, and add a drained can of red kidney beans. It will be just as delicious\\!\n- **Using Cooked Beets:** If you are starting with raw beets, peel and grate them using a box grater. Raw beets are added to the sautéed carrots and onions, then placed in the pot of simmering potatoes to finish cooking. I usually use [roasted beets](https:\/\/www.alyonascooking.com\/how-to-oven-roast-beets-then-store-or-freeze\/), which are cooked and generally added at the end of cooking time. The same goes for pickled beets; add them at the end\\!\n- **Borscht using Canned Meat:** I often make [Canned Venison](https:\/\/www.alyonascooking.com\/canned-meat\/) stew meat for easy meals. If you have a jar of chunked or cubed meat, add one quart of it to the water in the beginning and skip the 30 minute simmering. Just bring to a boil and add the pottaoes.\n\n### Nutrition (per serving)\n1serving Serving95kcal Calories5g Carbs7g Protein5g Fat2g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat0\\.2g Trans Fat23mg Cholesterol1030mg Sodium278mg Potassium1g Fiber3g Sugar1084IU Vitamin A4mg Vitamin C23mg Calcium1mg Iron\n\n- [Full Nutrition Label](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/)\n- [Nutrition Disclosure](https:\/\/www.alyonascooking.com\/faq\/#faqitem-do-you-provide-nutritional-information)\n\nNutrition Facts\n\nAuthentic Ukrainian Borscht Recipe\n\nServing Size\n\n1 serving\n\nAmount per Serving\n\nCalories\n\n95\n\n% Daily Value\\*\n\nFat\n\n5\n\ng\n\n8\n\n%\n\nSaturated Fat\n\n2\n\ng\n\n13\n\n%\n\nTrans Fat\n\n0\\.2\n\ng\n\nPolyunsaturated Fat\n\n1\n\ng\n\nMonounsaturated Fat\n\n3\n\ng\n\nCholesterol\n\n23\n\nmg\n\n8\n\n%\n\nSodium\n\n1030\n\nmg\n\n45\n\n%\n\nPotassium\n\n278\n\nmg\n\n8\n\n%\n\nCarbohydrates\n\n5\n\ng\n\n2\n\n%\n\nFiber\n\n1\n\ng\n\n4\n\n%\n\nSugar\n\n3\n\ng\n\n3\n\n%\n\nProtein\n\n7\n\ng\n\n14\n\n%\n\nVitamin A\n\n1084\n\nIU\n\n22\n\n%\n\nVitamin C\n\n4\n\nmg\n\n5\n\n%\n\nCalcium\n\n23\n\nmg\n\n2\n\n%\n\nIron\n\n1\n\nmg\n\n6\n\n%\n\n\\* Percent Daily Values are based on a 2000 calorie diet.\n\n### Tried this recipe?\nMention [@alyonascooking](https:\/\/www.instagram.com\/alyonascooking\/) or hashtag [\\#alyonascooking](https:\/\/www.instagram.com\/explore\/tags\/alyonascooking\/).\n\n![Alyona's Cooking](https:\/\/www.alyonascooking.com\/wp-content\/themes\/alyona2025\/images\/logo.svg)\n\n## Share this recipe:\n- [Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29)\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F)\n- [Email](mailto:?subject=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29&body=Check%20out%20this%20post%20from%20Alyona%27s%20Cooking%3A%20https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F)\n\nAlyona’s Cooking owns the copyright on all images and text. Limited use is permitted under the [Photo & Content Use Policy](https:\/\/www.alyonascooking.com\/photo-content-use-policy\/), such as including a single photo with a link in round-ups, or sharing on social media with a link back. Any other reproduction requires prior permission. This post may contain affiliate links.\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20270%20270'%3E%3C\/svg%3E)![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2025\/10\/alyona-demyanchuk-7-270x270.jpg)](https:\/\/www.alyonascooking.com\/about\/alyona-demyanchuk\/)\n\n## About Alyona\nI’m a mom of six, farmer’s wife, and chef. I’ve been cooking from scratch for my family for nearly two decades, and this site is where I share my favorite recipes. Join me for cooking and sourdough fun\\!\n\n[Learn more](https:\/\/www.alyonascooking.com\/about\/alyona-demyanchuk\/)\n\n5 from 3 votes ([1 rating without comment](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/))\n\n## Leave a Comment [Cancel reply](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Comments\n- ### Esther\n  ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)\n  \n  January 21, 2026\n  \n  This is the best Red Borsch! The only thing I change is add four or five garlic cloves.\n  \n  - [Reply](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#comment-54961)\n  - ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2025\/10\/alyona-demyanchuk-small-80x80.jpg)\n    \n    ### Alyona Demyanchuk\n    January 23, 2026\n    \n    We like to eat those with our bread, take a bite of a garlic clove then bread, and then borscht. So good\\!\n    \n    - [Reply](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#comment-54971)\n- ### April\n  ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)\n  \n  November 7, 2025\n  \n  This soup turned out perfectly for me ! I didn’t have the seasoning mix but just added my own that I usually use and it was perfect. Your tips for pre-cooking the beets made it that much easier also.  \n   This will be on rotation from now on \\!  \n   Thanks for sharing\n  \n  - [Reply](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#comment-53869)\n  - ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2025\/10\/alyona-demyanchuk-small-80x80.jpg)\n    \n    ### Alyona Demyanchuk\n    November 7, 2025\n    \n    Wonderful! I’m so happy to hear the soup will be on rotation\\!\n    \n    - [Reply](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#comment-53871)\n- ### Anne\n  February 12, 2025\n  \n  Sounds Yummy! I love the variations you explain in your recipe because families all have a slightly different way they enjoy borscht and somehow they all taste great\\!\n  \n  - [Reply](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#comment-52509)\n  - ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2025\/10\/alyona-demyanchuk-small-80x80.jpg)\n    \n    ### Alyona Demyanchuk\n    February 14, 2025\n    \n    I’m happy you enjoyed the read:) I agree, each cook seems to make her own twist and yet the basic principles seem similar.\n    \n    - [Reply](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/#comment-52519)\n\n[Show more](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/comment-page-1\/#comments)\n\n![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2025\/10\/alyona-demyanchuk-6-120x120.jpg)\n\n## Welcome to Alyona’s Cooking\\!\nI’m a mom of six, farmer’s wife, and chef. I’ve been cooking from scratch for my family for nearly two decades, and this site is where I share my favorite recipes. Join me for cooking and sourdough fun\\!\n\n[Learn more](https:\/\/www.alyonascooking.com\/about\/)\n\n## Reader Favorites\n- ![creamy spinach chicken casserole](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![creamy spinach chicken casserole](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2019\/03\/creamy-spinach-chicken-casserole-14-360x480.jpg)\n  \n  [Creamy Spinach Chicken Casserole](https:\/\/www.alyonascooking.com\/creamy-spinach-chicken\/)\n  \n  (144)\n- ![canned ketchup](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![canned ketchup](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/07\/canned-ketchup-recipe-Heinz-copycat-3-360x480.jpg)\n  \n  [Canned Ketchup Recipe (Heinz Copycat)](https:\/\/www.alyonascooking.com\/canned-ketchup-recipe-heinz-copycat\/)\n  \n  (62)\n- ![subway bread recipe in silicone bread mats](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![subway bread recipe in silicone bread mats](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/07\/subway-bread-recipe-18-360x480.jpg)\n  \n  [Subway Bread Recipe (Italian Herb and Cheese Copycat)](https:\/\/www.alyonascooking.com\/subway-bread-recipe\/)\n  \n  (116)\n- ![white-chicken-chili](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![white-chicken-chili](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2019\/11\/white-chicken-chili-recipe-15-360x480.jpg)\n  \n  [Instant Pot White Chicken Chili (Video)](https:\/\/www.alyonascooking.com\/instant-pot-white-chicken-chili\/)\n  \n  (51)\n\n## Free Guides\n- ![how to convert recipes to freshly milled flour](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![how to convert recipes to freshly milled flour](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2024\/08\/how-to-convert-any-recipe-to-freshly-milled-flour-6-360x480.jpg)\n  \n  [How To Convert Recipes To Freshly Milled Flour](https:\/\/www.alyonascooking.com\/how-to-convert-recipes-to-freshly-milled-flour\/)\n- ![grains to make whole wheat flour](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![grains to make whole wheat flour](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2022\/12\/whole-wheat-flour-2-360x480.jpg)\n  \n  [How To Make Whole Wheat Flour From Wheat Berries](https:\/\/www.alyonascooking.com\/whole-wheat-flour\/)\n- ![where to buy sourdough starter from a food blogger](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![where to buy sourdough starter from a food blogger](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2022\/02\/sourdough-starter-for-sale-6-360x480.jpg)\n  \n  [Where To Buy Sourdough Starter](https:\/\/www.alyonascooking.com\/buy-sourdough-starter\/)\n- ![how-to-make-pre-cooked-bacon-pre-cook-bacon-freeze bacon](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20480'%3E%3C\/svg%3E)\n  \n  ![how-to-make-pre-cooked-bacon-pre-cook-bacon-freeze bacon](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2017\/07\/pre-cooked-bacon-recipe_how_to_pre-cook_bacon_freeze_alyonascooking_-360x480.jpg)\n  \n  [How To Make Oven Baked Bacon (3 Easy Ways)](https:\/\/www.alyonascooking.com\/oven-baked-bacon-and-freezing\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20740%20486'%3E%3C\/svg%3E)\n\n![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2025\/10\/alyona-demyanchuk-4-740x486.jpg)\n\n## Join My Weekly Newsletter\nI share new recipes, homesteading news, family life, what we eat in a week, and hospitality tips\\!\n\nThank you! Please check your email to confirm your subscription.\n\n[![Alyona's Cooking](https:\/\/www.alyonascooking.com\/wp-content\/themes\/alyona2025\/images\/logo.svg)](https:\/\/www.alyonascooking.com\/)\n\nFrom Scratch  \n Cooking\n\n- [All Recipes](https:\/\/www.alyonascooking.com\/recipes\/)\n- [Guides](https:\/\/www.alyonascooking.com\/guides\/)\n- [Homemaking](https:\/\/www.alyonascooking.com\/homemaking\/)\n- [About](https:\/\/www.alyonascooking.com\/about\/)\n- [Shop](https:\/\/www.amazon.com\/shop\/alyonascooking)\n\n- © 2026 Alyona’s Cooking\n- [Terms & Conditions](https:\/\/www.alyonascooking.com\/terms-and-conditions\/)\n- [Privacy Policy](https:\/\/www.alyonascooking.com\/privacy\/)\n- [Content Use](https:\/\/www.alyonascooking.com\/photo-content-use-policy\/)\n- [Accessibility](https:\/\/www.alyonascooking.com\/accessibility\/)\n- [Work with Me](https:\/\/www.alyonascooking.com\/work-with-me\/)\n- [FAQ](https:\/\/www.alyonascooking.com\/faq\/)\n- [Contact](https:\/\/www.alyonascooking.com\/contact\/)\n- [Site by cre8d](https:\/\/www.cre8d-design.com\/)\n\n## Join My Weekly Newsletter\nI share new recipes, homesteading news, family life, what we eat in a week, and hospitality tips\\!\n\nThank you! Please check your email to confirm your subscription.\n\n[Alyona’s Cooking](https:\/\/www.alyonascooking.com\/?blackhole=e01f4643f1 \"Do NOT follow this link or you will be banned from the site!\")\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"[![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2025\/10\/alyona-demyanchuk-small-80x80.jpg)](https:\/\/www.alyonascooking.com\/about\/alyona-demyanchuk\/)\n\nby [Alyona Demyanchuk](https:\/\/www.alyonascooking.com\/about\/alyona-demyanchuk\/)**Published** December 16, 2025\n\n- 5 from 3 votes\n- **Time:** 1 hour  32 minutes\n- **Yield:**\n  20 servings\n\nI’m Ukrainian, and borscht has been a family-favorite soup for generations! This borscht recipe has won a spot in the *Homestead Living Magazine*. Like most Ukrainians, we love to grow beets and cabbage! Not only is it healthy, but this rich, hearty soup is so good that even kids eat seconds\\!\n\n![image of traditional Ukrainian red borscht served with whole wheat bread and sour cream](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/homestead-magazine-4-borscht-scaled-e1759582588908.jpg)\n\nImage of classic borscht photographed by Alyona.\n\nThis post may contain affiliate links. Read our [full disclosure](https:\/\/www.alyonascooking.com\/privacy\/).\n\nThere is something so comforting and cozy about this vibrant soup. I think any Eastern European can attest to that. It brings back nostalgia for many because it’s the sweet-and-tangy red soup grandma or mom would serve with whole-wheat bread.\n\n## Watch How To Make Borscht:\nAs rich as borscht looks, it’s actually quite easy to make. My borscht recipe is very simple, using ingredients commonly found in the United States.\n\nIn reality, it’s as simple as making most American soups.\n\n## What is Borscht?\nBorscht is simply a meat-and-potato kind of soup made with a basic mirepoix (carrots and onions) that is simmered in tomato sauce. Of course, beets are what give borscht its rich crimson color.\n\nBeets are also a type of root vegetable that is ready to be used in soups on cold, harsh winter days. Some folks like to add shredded cabbage toward the end, but I prefer sauerkraut, as it imparts a pleasant tang to the sweet beets.\n\nReally, any veggies you have to clean out the fridge work for the mirepoix here. I’ve made borscht with bell peppers that needed to be used up, but veggies like celery or bell peppers work great in borscht.\n\nThis recipe is the fundamental way to make classic borscht, and you can always build it from here. I come from a lineage of good Ukrainian cooks (and some Polish roots from my Grandmother), so be assured that this is as authentic as it gets\\!\n\n## Meal Prepping Borscht\nAs a busy mom of 6, quick and easy meals that are still nourishing are very important to me. I find that having some things prepped makes this soup even easier to tackle.\n\nFor example, we grow cabbage and beets in our garden. To preserve all the beets, I [roast](https:\/\/www.alyonascooking.com\/how-to-oven-roast-beets-then-store-or-freeze\/) them in the oven, then wrap each one in plastic and throw it in the freezer.\n\nThe same goes for cabbage; I’ll make a big batch of [sauerkraut](https:\/\/www.alyonascooking.com\/how-to-make-sauerkraut\/) and store it in the pantry until I need some for my favorite recipes.\n\nIt’s small things like that that make this soup ready to go whenever I’m craving a big pot of borscht. Oh, and I keep freezer bags full of frozen dill because what Ukrainian doesn’t use that along with sour cream?\n\n![image of Classic red borscht soup in vintage bowl dolloped with sour cream ](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/homestead-magazine-4-borscht-copy-scaled-e1759582842612.jpeg)\n\n## Borscht Variations\nAs someone who has been making borscht for decades, I have had my fair share of different variations of making it. Here are some of my favorite variations\\!\n\n- **Beef Borscht:** bone-in cuts make for a richer and nutrient-dense broth. If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in.\n- **Vegetarian Borscht:** There have been times when I didn’t have meat thawed, and soup needed to be made. You won’t even miss the meat when you load it up with extra veggies! To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen and add a can of drained red kidney beans. It will be just as delicious\\!\n- **Borscht using Canned Meat:** I often make [Canned Venison](https:\/\/www.alyonascooking.com\/canned-meat\/) stew meat for easy meals. If you have a jar of chunked or cubed meat, add 1 quart to the water at the beginning.\n- **Using Raw Beets:** If you are starting from raw beets, you will need to peel and grate them using a box grater. Raw beets get added to the sauteed carrots and onions, and then go into the pot of simmering potatoes to finish cooking. I usually use roasted beets, which can be added towards the end of cooking time as they are already fully cooked. The same goes for pickled beets; add them at the end\\!\n\n## Mise en placeEverything You Need! :\n## Equipment:\n- [Large Pot](https:\/\/amzn.to\/49CyjYr)\n- [Saute pan](https:\/\/amzn.to\/4p3AIzz)\n- [Box grater](https:\/\/amzn.to\/4aSMuJA)\n- [Cutting board](https:\/\/amzn.to\/46FIytn) and a [sharp knife](https:\/\/amzn.to\/4ajKzNX) (one cutting board for meat and another for veggies).\n## Borscht Ingredients:\n- **Beef-** I often use boneless meat, as I tend to have homemade broth sitting in the fridge. Use tenderloin or nice chuck roast with some marbling. Nothing too fatty or with excess tissues, you want the meat to melt in your mouth.\n- **Mirepoix** is a mixture of carrots and onions. I let those brown a little before adding tomato sauce. If you are using raw beets, they go in next.\n- **Beets-** Using pre-cooked veggies like roasted beets is so handy. I know some moms who use canned beets for making borscht. It just saves time.\n- **Sauerkraut or cabbage-** Sauerkraut is what I usually have all year long, but if possible, shred a little bit of fresh cabbage in the last 10 minutes of cooking time. Adding cabbage is a great way to make this more filling and healthier.\n- **Potatoes-** any kind; russet, gold, Chef’s, or new potatoes are all potatoes that will work for making delicious borscht\\!\n- **Seasonings** are very simple here. Use salt, black pepper, [Vegeta seasoning](https:\/\/www.alyonascooking.com\/vegeta-seasoning-recipe\/), garlic salt, and [bay leaves](https:\/\/www.azurestandard.com\/shop\/product\/food\/spices-seasonings\/herbs\/bay-leaf\/bay-leaves-whole-organic\/28518?package=HS1802&a_aid=a3cf951ad0).\n- **Garnish-** with fresh dill and sour cream.\n\n**Note:** if you have broth in the refrigerator, use a quart of that for part of the water.\n\n## From-Scratch hack\nI make a lot of homemade spice mixes. One of them is [Vegeta seasoning](https:\/\/www.alyonascooking.com\/vegeta-seasoning-recipe\/), which is a blend of dehydrated vegetables and nutritional yeast. This all-purpose seasoning blend goes so well in Borscht, mashed potatoes, and many [Ukrainian](https:\/\/www.alyonascooking.com\/cuisine\/ukrainian\/) and [Eastern European](https:\/\/www.alyonascooking.com\/cuisine\/eastern-european\/) dishes. The best substitute is [Dash Seasoning](https:\/\/amzn.to\/3Ky81Na).\n\n### What does Borscht taste like?\nBorscht is a satisfying soup that turns deep red from the addition of beets. Making it sweet and a little sour from the acidic tomato sauce. It has lots of savory flavors coming from bay leaves and salt. We love to dollop a generous spoon of sour cream over the top for creaminess and extra tang! This is a very delicious soup that is sure to satisfy anyone\\!\n\n### Is Borscht served Cold?\nThere are some variations of cold borscht, often referred to as “summer borscht.” This recipe is only served hot, as traditionally done in our family circles.\n\n### What to Eat with Borscht?\nBorscht is eaten like a main dish in our family. Because this pot of soup has filling meat (protein), veggies, and is often served with a whole-grain slice of bread, we are full and satisfied after a meal. However, a [tomato and cucumber salad](https:\/\/www.alyonascooking.com\/creamy-cucumber-tomato-salad\/), along with some Calo (pork belly), is hard to turn down\\!\n\n### Can you freeze borscht?\nYes, borscht is freezer-friendly! Because the potatoes are cooked, it freezes well (I’ve tried it). This is a perfect solution if you are cooking for two or one person. Simply divide the cooked and cooled borscht into several [16-oz freezer containers](https:\/\/amzn.to\/3YBReMd) and freeze up to 3 months (for best flavor).\n\n## Storing Borscht\nBorscht can last for an entire week in a cold fridge. It only gets better in flavor as it sits. Fermented saurkraut also helps extend the shelf life of borscht. Make sure to cool the borscht completely before making room for it in the fridge. Refrigerate it in the pot it cooked in, to avoid extra dishes; otherwise, transfer it to a smaller pot that is suitable for your fridge. I also like these freezeable [16-ounce containers](https:\/\/amzn.to\/3YBReMd) for individual servings.\n\n### Tips for Making Borscht:\n- Pickled or roasted beets get added at the end of cooking time to keep their red color.\n- If you add cooked beets to the soup early on, it will get duller and lighter in color as it simmers.\n- For extra fiber, add a can of dark red kidney beans.\n- Use any cut of meat that you have. If using bone-in cuts, make a delicious broth by simmering them for at least 2 hours.\n- The best garnish for borscht is a dollop of sour cream and fresh dill! We like our borscht served hot\\!\n\n## What To Serve with Borscht:\nBorscht is a one-dish meal that is filling and loaded with veggies, meat, and a side of healthy carbs (homemade whole-grain bread). We enjoy it best in the following ways:\n\n- Pork belly (aka Calo). This is often served as a side for many dishes and complements bread.\n- A hearty loaf of [Whole Wheat bread](https:\/\/www.alyonascooking.com\/whole-wheat-sourdough-bread\/) (a must)\\!\n- Whole garlic cloves (yes, we peel and crunch on raw garlic)! The key is to bite into a piece of garlic, then into bread, and finally into soup, so it won’t be too spicy.\n- Ukrainian or Russian [Horseradish](https:\/\/amzn.to\/4p1pXxv). This stuff is generally smeared on bread.\n- Canapes or open-faced sandwiches of some sort to stretch the meal. We love these [Carrot and Cheese](https:\/\/www.alyonascooking.com\/cheesy-garlic-carrot-canapes\/) Canapes! They’re garlicky and so good\\!\n\n## More Ukrainian Comfort Foods To Make:\nIf it’s not red borscht, it’s green borscht! Borscht is a name we give to soups if they are heartier and “soup” is what we call simple noodle or runny soups. Borscht soups are generally chunkier, and more robust.\n\n- ![how to make sorrel soup like a Russian or Ukrainian](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/01\/easy-sorrel-soup-5-360x480.jpg)\n- ![Ukrainian-Pickle-Soup-Rassolnik-росолнек-borscht-russian-pickle-soup](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2015\/10\/spoon-view-_Fotor-360x480.jpg)\n- ![moms,belyashi,ponchiki,piroshki,dough,recipe](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2016\/09\/moms-belyashi-ponchiki-piroshki-dough-recipe-IMG_4779_-360x480.jpg)\n- ![moms pork meatballs recipe called kotlety in Russian](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/01\/moms-pork-meatballs-kotlety-18-360x480.jpg)\n- ![seasoned oven baked potato wedges on a plate](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2020\/04\/oven-baked-potato-wedges-34-360x480.jpg)\n- ![Ukrainian split pea soup](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2024\/02\/ukrainian-split-pea-soup-4-360x480.jpg)\n- ![chicken-and-dumplings-recipe](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2018\/03\/chicken-and-dumpling-soup-recipe--360x480.jpg)\n\n## Join My Weekly Newsletter\nNew recipes, homesteading, family life, what we eat in a week, and hospitality tips.\n\nPin this now to find it later\n\n[Pin it](https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29)\n\n![Alyona's Cooking](https:\/\/www.alyonascooking.com\/wp-content\/themes\/alyona2025\/images\/logo.svg)\n\n- 1 Cutting board and sharp knife\n\n#### For Beef Borscht:\n- 1 1\/2 lbs boneless beef chuck roast , Cut into 1-inch pieces (see notes)\n- 3 1\/2 quarts water, (14 cups)\n- 6 medium  Golden potatoes, (2 1\/2 lbs, peeled and cubed)\n- 1 tbsp salt\n- 1 cup  [sauerkraut](https:\/\/www.alyonascooking.com\/how-to-make-sauerkraut\/), (or 2 cups of fresh shredded cabbage, add 1 Tbsp white distilled vinegar)\n\n#### Mirepoix (Zazharka):\n- 2 medium carrots, (peeled and grated)\n- 1 large onion, (diced)\n- 2 large beets, (\\*see notes)\n- 8 oz tomato sauce\\*\n- 2 Tbsp olive oil\n\n#### Additional Seasonings:\n- 1 tbsp [Vegeta Seasoning](https:\/\/www.alyonascooking.com\/vegeta-seasoning-recipe\/), (Also available on Amazon)\n- 1\/2 tsp  black pepper\n- 1 Tbsp garlic salt, (Lawry's Brand)\n- 3 bay leaves\n- Garnish as desired, sour cream and fresh dill\n\n- In a large pot, bring 3 1\/2 quarts of water and 1 1\/2 pounds of cubed beef to a boil. Skim off any dark foam and simmer for 30 minutes over medium-low heat.\n  ![image of raw meat being added to water for making borscht](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-1-740x555.jpeg)\n- After 30 minutes, add 2 1\/2 pounds of cubed potatoes (about six medium golden potatoes) and 1 Tbsp salt. Simmer for 25 minutes. Note, if your potatoes are cubed smaller, this will take about 15 minutes.\n  ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-3-740x555.jpeg)\n- Meanwhile, make the mirepoix. In a medium sauté pan, sauté one chopped onion, two large grated beets, and two grated carrots in 2 Tbsp olive oil until lightly browned and tender (about 10 minutes). Add 8 ounces of tomato sauce and heat through. Add this mixture to the soup while the potatoes are simmering.\n  ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-2-740x555.jpeg)\n- After the potatoes are done simmering, add 1\/2 tsp black pepper, 1 Tbsp Vegeta seasoning, 1 tbsp garlic salt, three bay leaves, and 1 cup sauerkraut. Simmer for seven more minutes.\n  ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-4-740x555.jpeg)\n- Sprinkle a handful of fresh dill if desired. Serve borscht with a dollop of sour cream.\n  ![](https:\/\/www.alyonascooking.com\/wp-content\/uploads\/2021\/09\/authentic-borscht-recipe-step-5-740x555.jpeg)\n\n- Any pureed tomato product, like marinara, crushed tomatoes, or paste, diluted with water, can be used.\n- Can use a quarter head of fresh cabbage, shredded, for the sauerkraut (about 2 cups). Be sure to add 1 Tbsp of white distilled vinegar.\n- **For Beef,\\*** boneless chuck, or country-style beef ribs can be used. I also use pork tenderloin or leaner chunks of meat interchangeably.\n- [Vegeta Seasoning](https:\/\/www.alyonascooking.com\/vegeta-seasoning-recipe\/) is an all-purpose seasoning made with dehydrated vegetables and nutritional yeast. Can use any vegetable blend seasoning like Dash.\n- **Broth:** If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in.\n- To make this **vegetarian**, increase the potatoes, carrots, onion, and sauerkraut by a smidgen, and add a drained can of red kidney beans. It will be just as delicious\\!\n- **Using Cooked Beets:** If you are starting with raw beets, peel and grate them using a box grater. Raw beets are added to the sautéed carrots and onions, then placed in the pot of simmering potatoes to finish cooking. I usually use [roasted beets](https:\/\/www.alyonascooking.com\/how-to-oven-roast-beets-then-store-or-freeze\/), which are cooked and generally added at the end of cooking time. The same goes for pickled beets; add them at the end\\!\n- **Borscht using Canned Meat:** I often make [Canned Venison](https:\/\/www.alyonascooking.com\/canned-meat\/) stew meat for easy meals. If you have a jar of chunked or cubed meat, add one quart of it to the water in the beginning and skip the 30 minute simmering. Just bring to a boil and add the pottaoes.\n\n1serving Serving95kcal Calories5g Carbs7g Protein5g Fat2g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat0\\.2g Trans Fat23mg Cholesterol1030mg Sodium278mg Potassium1g Fiber3g Sugar1084IU Vitamin A4mg Vitamin C23mg Calcium1mg Iron\n\n- [Full Nutrition Label](https:\/\/www.alyonascooking.com\/easy-borscht-recipe-beet-soup\/)\n- [Nutrition Disclosure](https:\/\/www.alyonascooking.com\/faq\/#faqitem-do-you-provide-nutritional-information)\n\nNutrition Facts\n\nAuthentic Ukrainian Borscht Recipe\n\nServing Size\n\n1 serving\n\nAmount per Serving\n\nCalories\n\n% Daily Value\\*\n\nFat\n\n5\n\ng\n\n8\n\n%\n\nSaturated Fat\n\n2\n\ng\n\n13\n\n%\n\nTrans Fat\n\n0\\.2\n\ng\n\nPolyunsaturated Fat\n\n1\n\ng\n\nMonounsaturated Fat\n\n3\n\ng\n\nCholesterol\n\n23\n\nmg\n\n8\n\n%\n\nSodium\n\n1030\n\nmg\n\n45\n\n%\n\nPotassium\n\n278\n\nmg\n\n8\n\n%\n\nCarbohydrates\n\n5\n\ng\n\n2\n\n%\n\nFiber\n\n1\n\ng\n\n4\n\n%\n\nSugar\n\n3\n\ng\n\n3\n\n%\n\nProtein\n\n7\n\ng\n\n14\n\n%\n\nVitamin A\n\n1084\n\nIU\n\n22\n\n%\n\nVitamin C\n\n4\n\nmg\n\n5\n\n%\n\nCalcium\n\n23\n\nmg\n\n2\n\n%\n\nIron\n\n1\n\nmg\n\n6\n\n%\n\n\\* Percent Daily Values are based on a 2000 calorie diet.","meta_canonical":null}

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Boilerpipe Text	by Alyona Demyanchuk Published December 16, 2025 5 from 3 votes Time: 1 hour 32 minutes Yield: 20 servings I’m Ukrainian, and borscht has been a family-favorite soup for generations! This borscht recipe has won a spot in the Homestead Living Magazine . Like most Ukrainians, we love to grow beets and cabbage! Not only is it healthy, but this rich, hearty soup is so good that even kids eat seconds! Image of classic borscht photographed by Alyona. This post may contain affiliate links. Read our full disclosure . There is something so comforting and cozy about this vibrant soup. I think any Eastern European can attest to that. It brings back nostalgia for many because it’s the sweet-and-tangy red soup grandma or mom would serve with whole-wheat bread. Watch How To Make Borscht: As rich as borscht looks, it’s actually quite easy to make. My borscht recipe is very simple, using ingredients commonly found in the United States. In reality, it’s as simple as making most American soups. What is Borscht? Borscht is simply a meat-and-potato kind of soup made with a basic mirepoix (carrots and onions) that is simmered in tomato sauce. Of course, beets are what give borscht its rich crimson color. Beets are also a type of root vegetable that is ready to be used in soups on cold, harsh winter days. Some folks like to add shredded cabbage toward the end, but I prefer sauerkraut, as it imparts a pleasant tang to the sweet beets. Really, any veggies you have to clean out the fridge work for the mirepoix here. I’ve made borscht with bell peppers that needed to be used up, but veggies like celery or bell peppers work great in borscht. This recipe is the fundamental way to make classic borscht, and you can always build it from here. I come from a lineage of good Ukrainian cooks (and some Polish roots from my Grandmother), so be assured that this is as authentic as it gets! Meal Prepping Borscht As a busy mom of 6, quick and easy meals that are still nourishing are very important to me. I find that having some things prepped makes this soup even easier to tackle. For example, we grow cabbage and beets in our garden. To preserve all the beets, I roast them in the oven, then wrap each one in plastic and throw it in the freezer. The same goes for cabbage; I’ll make a big batch of sauerkraut and store it in the pantry until I need some for my favorite recipes. It’s small things like that that make this soup ready to go whenever I’m craving a big pot of borscht. Oh, and I keep freezer bags full of frozen dill because what Ukrainian doesn’t use that along with sour cream? Borscht Variations As someone who has been making borscht for decades, I have had my fair share of different variations of making it. Here are some of my favorite variations! Beef Borscht: bone-in cuts make for a richer and nutrient-dense broth. If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in. Vegetarian Borscht: There have been times when I didn’t have meat thawed, and soup needed to be made. You won’t even miss the meat when you load it up with extra veggies! To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen and add a can of drained red kidney beans. It will be just as delicious! Borscht using Canned Meat: I often make Canned Venison stew meat for easy meals. If you have a jar of chunked or cubed meat, add 1 quart to the water at the beginning. Using Raw Beets: If you are starting from raw beets, you will need to peel and grate them using a box grater. Raw beets get added to the sauteed carrots and onions, and then go into the pot of simmering potatoes to finish cooking. I usually use roasted beets, which can be added towards the end of cooking time as they are already fully cooked. The same goes for pickled beets; add them at the end! Mise en place Everything You Need! : Equipment: Large Pot Saute pan Box grater Cutting board and a sharp knife (one cutting board for meat and another for veggies). Borscht Ingredients: Beef- I often use boneless meat, as I tend to have homemade broth sitting in the fridge. Use tenderloin or nice chuck roast with some marbling. Nothing too fatty or with excess tissues, you want the meat to melt in your mouth. Mirepoix is a mixture of carrots and onions. I let those brown a little before adding tomato sauce. If you are using raw beets, they go in next. Beets- Using pre-cooked veggies like roasted beets is so handy. I know some moms who use canned beets for making borscht. It just saves time. Sauerkraut or cabbage- Sauerkraut is what I usually have all year long, but if possible, shred a little bit of fresh cabbage in the last 10 minutes of cooking time. Adding cabbage is a great way to make this more filling and healthier. Potatoes- any kind; russet, gold, Chef’s, or new potatoes are all potatoes that will work for making delicious borscht! Seasonings are very simple here. Use salt, black pepper, Vegeta seasoning , garlic salt, and bay leaves . Garnish- with fresh dill and sour cream. Note: if you have broth in the refrigerator, use a quart of that for part of the water. From-Scratch hack I make a lot of homemade spice mixes. One of them is Vegeta seasoning , which is a blend of dehydrated vegetables and nutritional yeast. This all-purpose seasoning blend goes so well in Borscht, mashed potatoes, and many Ukrainian and Eastern European dishes. The best substitute is Dash Seasoning . What does Borscht taste like? Borscht is a satisfying soup that turns deep red from the addition of beets. Making it sweet and a little sour from the acidic tomato sauce. It has lots of savory flavors coming from bay leaves and salt. We love to dollop a generous spoon of sour cream over the top for creaminess and extra tang! This is a very delicious soup that is sure to satisfy anyone! Is Borscht served Cold? There are some variations of cold borscht, often referred to as “summer borscht.” This recipe is only served hot, as traditionally done in our family circles. What to Eat with Borscht? Borscht is eaten like a main dish in our family. Because this pot of soup has filling meat (protein), veggies, and is often served with a whole-grain slice of bread, we are full and satisfied after a meal. However, a tomato and cucumber salad , along with some Calo (pork belly), is hard to turn down! Can you freeze borscht? Yes, borscht is freezer-friendly! Because the potatoes are cooked, it freezes well (I’ve tried it). This is a perfect solution if you are cooking for two or one person. Simply divide the cooked and cooled borscht into several 16-oz freezer containers and freeze up to 3 months (for best flavor). Storing Borscht Borscht can last for an entire week in a cold fridge. It only gets better in flavor as it sits. Fermented saurkraut also helps extend the shelf life of borscht. Make sure to cool the borscht completely before making room for it in the fridge. Refrigerate it in the pot it cooked in, to avoid extra dishes; otherwise, transfer it to a smaller pot that is suitable for your fridge. I also like these freezeable 16-ounce containers for individual servings. Tips for Making Borscht: Pickled or roasted beets get added at the end of cooking time to keep their red color. If you add cooked beets to the soup early on, it will get duller and lighter in color as it simmers. For extra fiber, add a can of dark red kidney beans. Use any cut of meat that you have. If using bone-in cuts, make a delicious broth by simmering them for at least 2 hours. The best garnish for borscht is a dollop of sour cream and fresh dill! We like our borscht served hot! What To Serve with Borscht: Borscht is a one-dish meal that is filling and loaded with veggies, meat, and a side of healthy carbs (homemade whole-grain bread). We enjoy it best in the following ways: Pork belly (aka Calo). This is often served as a side for many dishes and complements bread. A hearty loaf of Whole Wheat bread (a must)! Whole garlic cloves (yes, we peel and crunch on raw garlic)! The key is to bite into a piece of garlic, then into bread, and finally into soup, so it won’t be too spicy. Ukrainian or Russian Horseradish . This stuff is generally smeared on bread. Canapes or open-faced sandwiches of some sort to stretch the meal. We love these Carrot and Cheese Canapes! They’re garlicky and so good! More Ukrainian Comfort Foods To Make: If it’s not red borscht, it’s green borscht! Borscht is a name we give to soups if they are heartier and “soup” is what we call simple noodle or runny soups. Borscht soups are generally chunkier, and more robust. Join My Weekly Newsletter New recipes, homesteading, family life, what we eat in a week, and hospitality tips. Pin this now to find it later Pin it 1 Cutting board and sharp knife For Beef Borscht: 1 1/2 lbs boneless beef chuck roast , Cut into 1-inch pieces (see notes) 3 1/2 quarts water , (14 cups) 6 medium Golden potatoes , (2 1/2 lbs, peeled and cubed) 1 tbsp salt 1 cup sauerkraut , (or 2 cups of fresh shredded cabbage, add 1 Tbsp white distilled vinegar) Mirepoix (Zazharka): 2 medium carrots , (peeled and grated) 1 large onion , (diced) 2 large beets , (see notes) 8 oz tomato sauce 2 Tbsp olive oil Additional Seasonings: 1 tbsp Vegeta Seasoning , (Also available on Amazon) 1/2 tsp black pepper 1 Tbsp garlic salt , (Lawry's Brand) 3 bay leaves Garnish as desired, sour cream and fresh dill In a large pot, bring 3 1/2 quarts of water and 1 1/2 pounds of cubed beef to a boil. Skim off any dark foam and simmer for 30 minutes over medium-low heat. After 30 minutes, add 2 1/2 pounds of cubed potatoes (about six medium golden potatoes) and 1 Tbsp salt. Simmer for 25 minutes. Note, if your potatoes are cubed smaller, this will take about 15 minutes. Meanwhile, make the mirepoix. In a medium sauté pan, sauté one chopped onion, two large grated beets, and two grated carrots in 2 Tbsp olive oil until lightly browned and tender (about 10 minutes). Add 8 ounces of tomato sauce and heat through. Add this mixture to the soup while the potatoes are simmering. After the potatoes are done simmering, add 1/2 tsp black pepper, 1 Tbsp Vegeta seasoning, 1 tbsp garlic salt, three bay leaves, and 1 cup sauerkraut. Simmer for seven more minutes. Sprinkle a handful of fresh dill if desired. Serve borscht with a dollop of sour cream. Any pureed tomato product, like marinara, crushed tomatoes, or paste, diluted with water, can be used. Can use a quarter head of fresh cabbage, shredded, for the sauerkraut (about 2 cups). Be sure to add 1 Tbsp of white distilled vinegar. For Beef,* boneless chuck, or country-style beef ribs can be used. I also use pork tenderloin or leaner chunks of meat interchangeably. Vegeta Seasoning is an all-purpose seasoning made with dehydrated vegetables and nutritional yeast. Can use any vegetable blend seasoning like Dash. Broth: If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in. To make this vegetarian , increase the potatoes, carrots, onion, and sauerkraut by a smidgen, and add a drained can of red kidney beans. It will be just as delicious! Using Cooked Beets: If you are starting with raw beets, peel and grate them using a box grater. Raw beets are added to the sautéed carrots and onions, then placed in the pot of simmering potatoes to finish cooking. I usually use roasted beets , which are cooked and generally added at the end of cooking time. The same goes for pickled beets; add them at the end! Borscht using Canned Meat: I often make Canned Venison stew meat for easy meals. If you have a jar of chunked or cubed meat, add one quart of it to the water in the beginning and skip the 30 minute simmering. Just bring to a boil and add the pottaoes. 1 serving Serving 95 kcal Calories 5 g Carbs 7 g Protein 5 g Fat 2 g Saturated Fat 1 g Polyunsaturated Fat 3 g Monounsaturated Fat 0.2 g Trans Fat 23 mg Cholesterol 1030 mg Sodium 278 mg Potassium 1 g Fiber 3 g Sugar 1084 IU Vitamin A 4 mg Vitamin C 23 mg Calcium 1 mg Iron Full Nutrition Label Nutrition Disclosure Nutrition Facts Authentic Ukrainian Borscht Recipe Serving Size 1 serving Amount per Serving Calories % Daily Value* Fat 5 g 8 % Saturated Fat 2 g 13 % Trans Fat 0.2 g Polyunsaturated Fat 1 g Monounsaturated Fat 3 g Cholesterol 23 mg 8 % Sodium 1030 mg 45 % Potassium 278 mg 8 % Carbohydrates 5 g 2 % Fiber 1 g 4 % Sugar 3 g 3 % Protein 7 g 14 % Vitamin A 1084 IU 22 % Vitamin C 4 mg 5 % Calcium 23 mg 2 % Iron 1 mg 6 % * Percent Daily Values are based on a 2000 calorie diet.
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This borscht recipe has won a spot in the Homestead Living Magazine. Like most Ukrainians, we love to grow beets and cabbage! Not only is it healthy, but this rich, hearty soup is so good that even kids eat seconds\! - [Jump to recipe](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#recipe) - [Rate recipe](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#comments) - [Share](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#share-popup) - [Pinterest](https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29) - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F) - [Email](mailto:?subject=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29&body=Check%20out%20this%20post%20from%20Alyona%27s%20Cooking%3A%20https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F) - [Copy Link](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/) ![image of traditional Ukrainian red borscht served with whole wheat bread and sour cream](https://www.alyonascooking.com/wp-content/uploads/2021/09/homestead-magazine-4-borscht-scaled-e1759582588908.jpg) Image of classic borscht photographed by Alyona. This post may contain affiliate links. Read our [full disclosure](https://www.alyonascooking.com/privacy/). There is something so comforting and cozy about this vibrant soup. I think any Eastern European can attest to that. It brings back nostalgia for many because it’s the sweet-and-tangy red soup grandma or mom would serve with whole-wheat bread. ## Watch How To Make Borscht: As rich as borscht looks, it’s actually quite easy to make. My borscht recipe is very simple, using ingredients commonly found in the United States. In reality, it’s as simple as making most American soups. ## What is Borscht? Borscht is simply a meat-and-potato kind of soup made with a basic mirepoix (carrots and onions) that is simmered in tomato sauce. Of course, beets are what give borscht its rich crimson color. Beets are also a type of root vegetable that is ready to be used in soups on cold, harsh winter days. Some folks like to add shredded cabbage toward the end, but I prefer sauerkraut, as it imparts a pleasant tang to the sweet beets. Really, any veggies you have to clean out the fridge work for the mirepoix here. I’ve made borscht with bell peppers that needed to be used up, but veggies like celery or bell peppers work great in borscht. This recipe is the fundamental way to make classic borscht, and you can always build it from here. I come from a lineage of good Ukrainian cooks (and some Polish roots from my Grandmother), so be assured that this is as authentic as it gets\! ## Meal Prepping Borscht As a busy mom of 6, quick and easy meals that are still nourishing are very important to me. I find that having some things prepped makes this soup even easier to tackle. For example, we grow cabbage and beets in our garden. To preserve all the beets, I [roast](https://www.alyonascooking.com/how-to-oven-roast-beets-then-store-or-freeze/) them in the oven, then wrap each one in plastic and throw it in the freezer. The same goes for cabbage; I’ll make a big batch of [sauerkraut](https://www.alyonascooking.com/how-to-make-sauerkraut/) and store it in the pantry until I need some for my favorite recipes. It’s small things like that that make this soup ready to go whenever I’m craving a big pot of borscht. Oh, and I keep freezer bags full of frozen dill because what Ukrainian doesn’t use that along with sour cream? ![image of Classic red borscht soup in vintage bowl dolloped with sour cream ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201280%20853'%3E%3C/svg%3E) ![image of Classic red borscht soup in vintage bowl dolloped with sour cream ](https://www.alyonascooking.com/wp-content/uploads/2021/09/homestead-magazine-4-borscht-copy-scaled-e1759582842612.jpeg) ## Borscht Variations As someone who has been making borscht for decades, I have had my fair share of different variations of making it. Here are some of my favorite variations\! - Beef Borscht: bone-in cuts make for a richer and nutrient-dense broth. If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in. - Vegetarian Borscht: There have been times when I didn’t have meat thawed, and soup needed to be made. You won’t even miss the meat when you load it up with extra veggies! To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen and add a can of drained red kidney beans. It will be just as delicious\! - Borscht using Canned Meat: I often make [Canned Venison](https://www.alyonascooking.com/canned-meat/) stew meat for easy meals. If you have a jar of chunked or cubed meat, add 1 quart to the water at the beginning. - Using Raw Beets: If you are starting from raw beets, you will need to peel and grate them using a box grater. Raw beets get added to the sauteed carrots and onions, and then go into the pot of simmering potatoes to finish cooking. I usually use roasted beets, which can be added towards the end of cooking time as they are already fully cooked. The same goes for pickled beets; add them at the end\! ## Mise en placeEverything You Need! : ## Equipment: - [Large Pot](https://amzn.to/49CyjYr) - [Saute pan](https://amzn.to/4p3AIzz) - [Box grater](https://amzn.to/4aSMuJA) - [Cutting board](https://amzn.to/46FIytn) and a [sharp knife](https://amzn.to/4ajKzNX) (one cutting board for meat and another for veggies). ## Borscht Ingredients: - Beef- I often use boneless meat, as I tend to have homemade broth sitting in the fridge. Use tenderloin or nice chuck roast with some marbling. Nothing too fatty or with excess tissues, you want the meat to melt in your mouth. - Mirepoix is a mixture of carrots and onions. I let those brown a little before adding tomato sauce. If you are using raw beets, they go in next. - Beets- Using pre-cooked veggies like roasted beets is so handy. I know some moms who use canned beets for making borscht. It just saves time. - Sauerkraut or cabbage- Sauerkraut is what I usually have all year long, but if possible, shred a little bit of fresh cabbage in the last 10 minutes of cooking time. Adding cabbage is a great way to make this more filling and healthier. - Potatoes- any kind; russet, gold, Chef’s, or new potatoes are all potatoes that will work for making delicious borscht\! - Seasonings are very simple here. Use salt, black pepper, [Vegeta seasoning](https://www.alyonascooking.com/vegeta-seasoning-recipe/), garlic salt, and [bay leaves](https://www.azurestandard.com/shop/product/food/spices-seasonings/herbs/bay-leaf/bay-leaves-whole-organic/28518?package=HS1802&a_aid=a3cf951ad0). - Garnish- with fresh dill and sour cream. Note: if you have broth in the refrigerator, use a quart of that for part of the water. ## From-Scratch hack I make a lot of homemade spice mixes. One of them is [Vegeta seasoning](https://www.alyonascooking.com/vegeta-seasoning-recipe/), which is a blend of dehydrated vegetables and nutritional yeast. This all-purpose seasoning blend goes so well in Borscht, mashed potatoes, and many [Ukrainian](https://www.alyonascooking.com/cuisine/ukrainian/) and [Eastern European](https://www.alyonascooking.com/cuisine/eastern-european/) dishes. The best substitute is [Dash Seasoning](https://amzn.to/3Ky81Na). ### What does Borscht taste like? Borscht is a satisfying soup that turns deep red from the addition of beets. Making it sweet and a little sour from the acidic tomato sauce. It has lots of savory flavors coming from bay leaves and salt. We love to dollop a generous spoon of sour cream over the top for creaminess and extra tang! This is a very delicious soup that is sure to satisfy anyone\! ### Is Borscht served Cold? There are some variations of cold borscht, often referred to as “summer borscht.” This recipe is only served hot, as traditionally done in our family circles. ### What to Eat with Borscht? Borscht is eaten like a main dish in our family. Because this pot of soup has filling meat (protein), veggies, and is often served with a whole-grain slice of bread, we are full and satisfied after a meal. However, a [tomato and cucumber salad](https://www.alyonascooking.com/creamy-cucumber-tomato-salad/), along with some Calo (pork belly), is hard to turn down\! ### Can you freeze borscht? Yes, borscht is freezer-friendly! Because the potatoes are cooked, it freezes well (I’ve tried it). This is a perfect solution if you are cooking for two or one person. Simply divide the cooked and cooled borscht into several [16-oz freezer containers](https://amzn.to/3YBReMd) and freeze up to 3 months (for best flavor). ## Storing Borscht Borscht can last for an entire week in a cold fridge. It only gets better in flavor as it sits. Fermented saurkraut also helps extend the shelf life of borscht. Make sure to cool the borscht completely before making room for it in the fridge. Refrigerate it in the pot it cooked in, to avoid extra dishes; otherwise, transfer it to a smaller pot that is suitable for your fridge. I also like these freezeable [16-ounce containers](https://amzn.to/3YBReMd) for individual servings. ### Tips for Making Borscht: ### - Pickled or roasted beets get added at the end of cooking time to keep their red color. - If you add cooked beets to the soup early on, it will get duller and lighter in color as it simmers. - For extra fiber, add a can of dark red kidney beans. - Use any cut of meat that you have. If using bone-in cuts, make a delicious broth by simmering them for at least 2 hours. - The best garnish for borscht is a dollop of sour cream and fresh dill! We like our borscht served hot\! ## What To Serve with Borscht: Borscht is a one-dish meal that is filling and loaded with veggies, meat, and a side of healthy carbs (homemade whole-grain bread). We enjoy it best in the following ways: - Pork belly (aka Calo). This is often served as a side for many dishes and complements bread. - A hearty loaf of [Whole Wheat bread](https://www.alyonascooking.com/whole-wheat-sourdough-bread/) (a must)\! - Whole garlic cloves (yes, we peel and crunch on raw garlic)! The key is to bite into a piece of garlic, then into bread, and finally into soup, so it won’t be too spicy. - Ukrainian or Russian [Horseradish](https://amzn.to/4p1pXxv). This stuff is generally smeared on bread. - Canapes or open-faced sandwiches of some sort to stretch the meal. We love these [Carrot and Cheese](https://www.alyonascooking.com/cheesy-garlic-carrot-canapes/) Canapes! They’re garlicky and so good\! ## ## More Ukrainian Comfort Foods To Make: If it’s not red borscht, it’s green borscht! Borscht is a name we give to soups if they are heartier and “soup” is what we call simple noodle or runny soups. Borscht soups are generally chunkier, and more robust. - ![how to make sorrel soup like a Russian or Ukrainian](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E) ![how to make sorrel soup like a Russian or Ukrainian](https://www.alyonascooking.com/wp-content/uploads/2021/01/easy-sorrel-soup-5-360x480.jpg) [Green Sorrel Soup](https://www.alyonascooking.com/easy-sorrel-soup/) - ![Ukrainian-Pickle-Soup-Rassolnik-росолнек-borscht-russian-pickle-soup](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E) ![Ukrainian-Pickle-Soup-Rassolnik-росолнек-borscht-russian-pickle-soup](https://www.alyonascooking.com/wp-content/uploads/2015/10/spoon-view-_Fotor-360x480.jpg) [Ukrainian Pickle Soup (Rassolnik)](https://www.alyonascooking.com/ukrainian-pickle-soup-rassolnik-%D1%80%D0%B0%D1%81%D1%81%D0%BE%D0%BB%D1%8C%D0%BD%D0%B8%D0%BA-%D1%81%D1%83%D0%BF/) - ![moms,belyashi,ponchiki,piroshki,dough,recipe](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E) ![moms,belyashi,ponchiki,piroshki,dough,recipe](https://www.alyonascooking.com/wp-content/uploads/2016/09/moms-belyashi-ponchiki-piroshki-dough-recipe-IMG_4779_-360x480.jpg) [Cabbage Belyashi](https://www.alyonascooking.com/cabbage-belyashi/) - ![moms pork meatballs recipe called kotlety in Russian](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E) ![moms pork meatballs recipe called kotlety in Russian](https://www.alyonascooking.com/wp-content/uploads/2021/01/moms-pork-meatballs-kotlety-18-360x480.jpg) [Mom’s Ukrainian Pork Meatballs (Kotlety)](https://www.alyonascooking.com/moms-pork-meatballs-kotlety/) - ![seasoned oven baked potato wedges on a plate](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E) ![seasoned oven baked potato wedges on a plate](https://www.alyonascooking.com/wp-content/uploads/2020/04/oven-baked-potato-wedges-34-360x480.jpg) [Ukrainian Oven-Baked Potato Wedges (Wedding Potatoes)](https://www.alyonascooking.com/oven-baked-potato-wedges/) - ![Ukrainian split pea soup](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E) ![Ukrainian split pea soup](https://www.alyonascooking.com/wp-content/uploads/2024/02/ukrainian-split-pea-soup-4-360x480.jpg) [Ukrainian Split Pea Soup](https://www.alyonascooking.com/ukrainian-split-pea-soup/) - ![chicken-and-dumplings-recipe](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20480'%3E%3C/svg%3E) ![chicken-and-dumplings-recipe](https://www.alyonascooking.com/wp-content/uploads/2018/03/chicken-and-dumpling-soup-recipe--360x480.jpg) [Ukrainian Chicken and Dumplings Soup (Poltavski Halushky)](https://www.alyonascooking.com/chicken-and-dumpling-soup-recipe/) ## Join My Weekly Newsletter New recipes, homesteading, family life, what we eat in a week, and hospitality tips. Thank you! Please check your email to confirm your subscription. ## Pin this now to find it later [Pin it](https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29) ![Alyona's Cooking](https://www.alyonascooking.com/wp-content/themes/alyona2025/images/logo.svg) ## Authentic Ukrainian Borscht Recipe 5 from 3 votes By: [Alyona Demyanchuk](https://www.alyonascooking.com/about/alyona-demyanchuk/) I'm Ukrainian, and borscht has been a family-favorite soup for generations! This borscht recipe has won a spot in the Homestead Living Magazine. Like most Ukrainians, we love to grow beets and cabbage! Not only is it healthy, but this rich, hearty soup is so good that even kids eat seconds\! ![image of traditional Ukrainian red borscht served with whole wheat bread and sour cream](https://www.alyonascooking.com/wp-content/uploads/2021/09/homestead-magazine-4-borscht-scaled-e1759582588908.jpg) [Review](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#comments) [Print](https://www.alyonascooking.com/wprm_print/authentic-ukrainian-borscht-recipe) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=I%26%2339%3Bm+Ukrainian%2C+and+borscht+has+been+a+family-favorite+soup+for+generations%21+This+borscht+recipe+has+won+a+spot+in+the+Homestead+Living+Magazine.+Like+most+Ukrainians%2C+we+love+to+grow+beets+and+cabbage%21+Not+only+is+it+healthy%2C+but+this+rich%2C+hearty+soup+is+so+good+that+even+kids+eat+seconds%21&is_video=false) Prep Time: 30 minutes mins Cook Time: 1 hour hr 2 minutes mins Total Time: 1 hour hr 32 minutes mins Servings: 20 servings Course: Main Dish, soups Cuisine: Eastern European, Ukrainian Cook Mode Prevent your screen from going dark ### Equipment - [large pot](https://amzn.to/4s0a1OO), (about 8-quart) - [saute pan](https://amzn.to/4p3AIzz) - 1 [box grater](https://amzn.to/4aSMuJA) - 1 Cutting board and sharp knife - 1 [rubber spatula](https://amzn.to/3XXSkSz) ### Ingredients #### For Beef Borscht: - 1 1/2 lbs boneless beef chuck roast , Cut into 1-inch pieces (see notes) - 3 1/2 quarts water, (14 cups) - 6 medium Golden potatoes, (2 1/2 lbs, peeled and cubed) - 1 tbsp salt - 1 cup [sauerkraut](https://www.alyonascooking.com/how-to-make-sauerkraut/), (or 2 cups of fresh shredded cabbage, add 1 Tbsp white distilled vinegar) #### Mirepoix (Zazharka): - 2 medium carrots, (peeled and grated) - 1 large onion, (diced) - 2 large beets, (\see notes) - 8 oz tomato sauce\ - 2 Tbsp olive oil #### Additional Seasonings: - 1 tbsp [Vegeta Seasoning](https://www.alyonascooking.com/vegeta-seasoning-recipe/), (Also available on Amazon) - 1/2 tsp black pepper - 1 Tbsp garlic salt, (Lawry's Brand) - 3 bay leaves - Garnish as desired, sour cream and fresh dill ### Instructions - In a large pot, bring 3 1/2 quarts of water and 1 1/2 pounds of cubed beef to a boil. Skim off any dark foam and simmer for 30 minutes over medium-low heat. ![image of raw meat being added to water for making borscht](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20740%20555'%3E%3C/svg%3E) ![image of raw meat being added to water for making borscht](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-1-740x555.jpeg) - After 30 minutes, add 2 1/2 pounds of cubed potatoes (about six medium golden potatoes) and 1 Tbsp salt. Simmer for 25 minutes. Note, if your potatoes are cubed smaller, this will take about 15 minutes. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20740%20555'%3E%3C/svg%3E) ![](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-3-740x555.jpeg) - Meanwhile, make the mirepoix. In a medium sauté pan, sauté one chopped onion, two large grated beets, and two grated carrots in 2 Tbsp olive oil until lightly browned and tender (about 10 minutes). Add 8 ounces of tomato sauce and heat through. Add this mixture to the soup while the potatoes are simmering. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20740%20555'%3E%3C/svg%3E) ![](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-2-740x555.jpeg) - After the potatoes are done simmering, add 1/2 tsp black pepper, 1 Tbsp Vegeta seasoning, 1 tbsp garlic salt, three bay leaves, and 1 cup sauerkraut. Simmer for seven more minutes. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20740%20555'%3E%3C/svg%3E) ![](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-4-740x555.jpeg) - Sprinkle a handful of fresh dill if desired. Serve borscht with a dollop of sour cream. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20740%20555'%3E%3C/svg%3E) ![](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-5-740x555.jpeg) ### Notes - Any pureed tomato product, like marinara, crushed tomatoes, or paste, diluted with water, can be used. - Can use a quarter head of fresh cabbage, shredded, for the sauerkraut (about 2 cups). Be sure to add 1 Tbsp of white distilled vinegar. - For Beef,\* boneless chuck, or country-style beef ribs can be used. I also use pork tenderloin or leaner chunks of meat interchangeably. - [Vegeta Seasoning](https://www.alyonascooking.com/vegeta-seasoning-recipe/) is an all-purpose seasoning made with dehydrated vegetables and nutritional yeast. Can use any vegetable blend seasoning like Dash. - Broth: If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in. - To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen, and add a drained can of red kidney beans. It will be just as delicious\! - Using Cooked Beets: If you are starting with raw beets, peel and grate them using a box grater. Raw beets are added to the sautéed carrots and onions, then placed in the pot of simmering potatoes to finish cooking. I usually use [roasted beets](https://www.alyonascooking.com/how-to-oven-roast-beets-then-store-or-freeze/), which are cooked and generally added at the end of cooking time. The same goes for pickled beets; add them at the end\! - Borscht using Canned Meat: I often make [Canned Venison](https://www.alyonascooking.com/canned-meat/) stew meat for easy meals. If you have a jar of chunked or cubed meat, add one quart of it to the water in the beginning and skip the 30 minute simmering. Just bring to a boil and add the pottaoes. ### Nutrition (per serving) 1serving Serving95kcal Calories5g Carbs7g Protein5g Fat2g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat0\.2g Trans Fat23mg Cholesterol1030mg Sodium278mg Potassium1g Fiber3g Sugar1084IU Vitamin A4mg Vitamin C23mg Calcium1mg Iron - [Full Nutrition Label](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/) - [Nutrition Disclosure](https://www.alyonascooking.com/faq/#faqitem-do-you-provide-nutritional-information) Nutrition Facts Authentic Ukrainian Borscht Recipe Serving Size 1 serving Amount per Serving Calories 95 % Daily Value\* Fat 5 g 8 % Saturated Fat 2 g 13 % Trans Fat 0\.2 g Polyunsaturated Fat 1 g Monounsaturated Fat 3 g Cholesterol 23 mg 8 % Sodium 1030 mg 45 % Potassium 278 mg 8 % Carbohydrates 5 g 2 % Fiber 1 g 4 % Sugar 3 g 3 % Protein 7 g 14 % Vitamin A 1084 IU 22 % Vitamin C 4 mg 5 % Calcium 23 mg 2 % Iron 1 mg 6 % \* Percent Daily Values are based on a 2000 calorie diet. ### Tried this recipe? Mention [@alyonascooking](https://www.instagram.com/alyonascooking/) or hashtag [\#alyonascooking](https://www.instagram.com/explore/tags/alyonascooking/). ![Alyona's Cooking](https://www.alyonascooking.com/wp-content/themes/alyona2025/images/logo.svg) ## Share this recipe: - [Pinterest](https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29) - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F) - [Email](mailto:?subject=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29&body=Check%20out%20this%20post%20from%20Alyona%27s%20Cooking%3A%20https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F) Alyona’s Cooking owns the copyright on all images and text. Limited use is permitted under the [Photo & Content Use Policy](https://www.alyonascooking.com/photo-content-use-policy/), such as including a single photo with a link in round-ups, or sharing on social media with a link back. Any other reproduction requires prior permission. This post may contain affiliate links. [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20270%20270'%3E%3C/svg%3E)![](https://www.alyonascooking.com/wp-content/uploads/2025/10/alyona-demyanchuk-7-270x270.jpg)](https://www.alyonascooking.com/about/alyona-demyanchuk/) ## About Alyona I’m a mom of six, farmer’s wife, and chef. I’ve been cooking from scratch for my family for nearly two decades, and this site is where I share my favorite recipes. Join me for cooking and sourdough fun\! [Learn more](https://www.alyonascooking.com/about/alyona-demyanchuk/) 5 from 3 votes ([1 rating without comment](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/)) ## Leave a Comment [Cancel reply](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Comments - ### Esther ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) January 21, 2026 This is the best Red Borsch! The only thing I change is add four or five garlic cloves. - [Reply](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#comment-54961) - ![](https://www.alyonascooking.com/wp-content/uploads/2025/10/alyona-demyanchuk-small-80x80.jpg) ### Alyona Demyanchuk January 23, 2026 We like to eat those with our bread, take a bite of a garlic clove then bread, and then borscht. So good\! - [Reply](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#comment-54971) - ### April ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) November 7, 2025 This soup turned out perfectly for me ! I didn’t have the seasoning mix but just added my own that I usually use and it was perfect. Your tips for pre-cooking the beets made it that much easier also. This will be on rotation from now on \! Thanks for sharing - [Reply](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#comment-53869) - ![](https://www.alyonascooking.com/wp-content/uploads/2025/10/alyona-demyanchuk-small-80x80.jpg) ### Alyona Demyanchuk November 7, 2025 Wonderful! I’m so happy to hear the soup will be on rotation\! - [Reply](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#comment-53871) - ### Anne February 12, 2025 Sounds Yummy! I love the variations you explain in your recipe because families all have a slightly different way they enjoy borscht and somehow they all taste great\! - [Reply](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#comment-52509) - ![](https://www.alyonascooking.com/wp-content/uploads/2025/10/alyona-demyanchuk-small-80x80.jpg) ### Alyona Demyanchuk February 14, 2025 I’m happy you enjoyed the read:) I agree, each cook seems to make her own twist and yet the basic principles seem similar. - [Reply](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/#comment-52519) [Show more](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/comment-page-1/#comments) ![](https://www.alyonascooking.com/wp-content/uploads/2025/10/alyona-demyanchuk-6-120x120.jpg) ## Welcome to Alyona’s Cooking\! I’m a mom of six, farmer’s wife, and chef. I’ve been cooking from scratch for my family for nearly two decades, and this site is where I share my favorite recipes. 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Readable Markdown	[![](https://www.alyonascooking.com/wp-content/uploads/2025/10/alyona-demyanchuk-small-80x80.jpg)](https://www.alyonascooking.com/about/alyona-demyanchuk/) by [Alyona Demyanchuk](https://www.alyonascooking.com/about/alyona-demyanchuk/)Published December 16, 2025 - 5 from 3 votes - Time: 1 hour 32 minutes - Yield: 20 servings I’m Ukrainian, and borscht has been a family-favorite soup for generations! This borscht recipe has won a spot in the Homestead Living Magazine. Like most Ukrainians, we love to grow beets and cabbage! Not only is it healthy, but this rich, hearty soup is so good that even kids eat seconds\! ![image of traditional Ukrainian red borscht served with whole wheat bread and sour cream](https://www.alyonascooking.com/wp-content/uploads/2021/09/homestead-magazine-4-borscht-scaled-e1759582588908.jpg) Image of classic borscht photographed by Alyona. This post may contain affiliate links. Read our [full disclosure](https://www.alyonascooking.com/privacy/). There is something so comforting and cozy about this vibrant soup. I think any Eastern European can attest to that. It brings back nostalgia for many because it’s the sweet-and-tangy red soup grandma or mom would serve with whole-wheat bread. ## Watch How To Make Borscht: As rich as borscht looks, it’s actually quite easy to make. My borscht recipe is very simple, using ingredients commonly found in the United States. In reality, it’s as simple as making most American soups. ## What is Borscht? Borscht is simply a meat-and-potato kind of soup made with a basic mirepoix (carrots and onions) that is simmered in tomato sauce. Of course, beets are what give borscht its rich crimson color. Beets are also a type of root vegetable that is ready to be used in soups on cold, harsh winter days. Some folks like to add shredded cabbage toward the end, but I prefer sauerkraut, as it imparts a pleasant tang to the sweet beets. Really, any veggies you have to clean out the fridge work for the mirepoix here. I’ve made borscht with bell peppers that needed to be used up, but veggies like celery or bell peppers work great in borscht. This recipe is the fundamental way to make classic borscht, and you can always build it from here. I come from a lineage of good Ukrainian cooks (and some Polish roots from my Grandmother), so be assured that this is as authentic as it gets\! ## Meal Prepping Borscht As a busy mom of 6, quick and easy meals that are still nourishing are very important to me. I find that having some things prepped makes this soup even easier to tackle. For example, we grow cabbage and beets in our garden. To preserve all the beets, I [roast](https://www.alyonascooking.com/how-to-oven-roast-beets-then-store-or-freeze/) them in the oven, then wrap each one in plastic and throw it in the freezer. The same goes for cabbage; I’ll make a big batch of [sauerkraut](https://www.alyonascooking.com/how-to-make-sauerkraut/) and store it in the pantry until I need some for my favorite recipes. It’s small things like that that make this soup ready to go whenever I’m craving a big pot of borscht. Oh, and I keep freezer bags full of frozen dill because what Ukrainian doesn’t use that along with sour cream? ![image of Classic red borscht soup in vintage bowl dolloped with sour cream ](https://www.alyonascooking.com/wp-content/uploads/2021/09/homestead-magazine-4-borscht-copy-scaled-e1759582842612.jpeg) ## Borscht Variations As someone who has been making borscht for decades, I have had my fair share of different variations of making it. Here are some of my favorite variations\! - Beef Borscht: bone-in cuts make for a richer and nutrient-dense broth. If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in. - Vegetarian Borscht: There have been times when I didn’t have meat thawed, and soup needed to be made. You won’t even miss the meat when you load it up with extra veggies! To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen and add a can of drained red kidney beans. It will be just as delicious\! - Borscht using Canned Meat: I often make [Canned Venison](https://www.alyonascooking.com/canned-meat/) stew meat for easy meals. If you have a jar of chunked or cubed meat, add 1 quart to the water at the beginning. - Using Raw Beets: If you are starting from raw beets, you will need to peel and grate them using a box grater. Raw beets get added to the sauteed carrots and onions, and then go into the pot of simmering potatoes to finish cooking. I usually use roasted beets, which can be added towards the end of cooking time as they are already fully cooked. The same goes for pickled beets; add them at the end\! ## Mise en placeEverything You Need! : ## Equipment: - [Large Pot](https://amzn.to/49CyjYr) - [Saute pan](https://amzn.to/4p3AIzz) - [Box grater](https://amzn.to/4aSMuJA) - [Cutting board](https://amzn.to/46FIytn) and a [sharp knife](https://amzn.to/4ajKzNX) (one cutting board for meat and another for veggies). ## Borscht Ingredients: - Beef- I often use boneless meat, as I tend to have homemade broth sitting in the fridge. Use tenderloin or nice chuck roast with some marbling. Nothing too fatty or with excess tissues, you want the meat to melt in your mouth. - Mirepoix is a mixture of carrots and onions. I let those brown a little before adding tomato sauce. If you are using raw beets, they go in next. - Beets- Using pre-cooked veggies like roasted beets is so handy. I know some moms who use canned beets for making borscht. It just saves time. - Sauerkraut or cabbage- Sauerkraut is what I usually have all year long, but if possible, shred a little bit of fresh cabbage in the last 10 minutes of cooking time. Adding cabbage is a great way to make this more filling and healthier. - Potatoes- any kind; russet, gold, Chef’s, or new potatoes are all potatoes that will work for making delicious borscht\! - Seasonings are very simple here. Use salt, black pepper, [Vegeta seasoning](https://www.alyonascooking.com/vegeta-seasoning-recipe/), garlic salt, and [bay leaves](https://www.azurestandard.com/shop/product/food/spices-seasonings/herbs/bay-leaf/bay-leaves-whole-organic/28518?package=HS1802&a_aid=a3cf951ad0). - Garnish- with fresh dill and sour cream. Note: if you have broth in the refrigerator, use a quart of that for part of the water. ## From-Scratch hack I make a lot of homemade spice mixes. One of them is [Vegeta seasoning](https://www.alyonascooking.com/vegeta-seasoning-recipe/), which is a blend of dehydrated vegetables and nutritional yeast. This all-purpose seasoning blend goes so well in Borscht, mashed potatoes, and many [Ukrainian](https://www.alyonascooking.com/cuisine/ukrainian/) and [Eastern European](https://www.alyonascooking.com/cuisine/eastern-european/) dishes. The best substitute is [Dash Seasoning](https://amzn.to/3Ky81Na). ### What does Borscht taste like? Borscht is a satisfying soup that turns deep red from the addition of beets. Making it sweet and a little sour from the acidic tomato sauce. It has lots of savory flavors coming from bay leaves and salt. We love to dollop a generous spoon of sour cream over the top for creaminess and extra tang! This is a very delicious soup that is sure to satisfy anyone\! ### Is Borscht served Cold? There are some variations of cold borscht, often referred to as “summer borscht.” This recipe is only served hot, as traditionally done in our family circles. ### What to Eat with Borscht? Borscht is eaten like a main dish in our family. Because this pot of soup has filling meat (protein), veggies, and is often served with a whole-grain slice of bread, we are full and satisfied after a meal. However, a [tomato and cucumber salad](https://www.alyonascooking.com/creamy-cucumber-tomato-salad/), along with some Calo (pork belly), is hard to turn down\! ### Can you freeze borscht? Yes, borscht is freezer-friendly! Because the potatoes are cooked, it freezes well (I’ve tried it). This is a perfect solution if you are cooking for two or one person. Simply divide the cooked and cooled borscht into several [16-oz freezer containers](https://amzn.to/3YBReMd) and freeze up to 3 months (for best flavor). ## Storing Borscht Borscht can last for an entire week in a cold fridge. It only gets better in flavor as it sits. Fermented saurkraut also helps extend the shelf life of borscht. Make sure to cool the borscht completely before making room for it in the fridge. Refrigerate it in the pot it cooked in, to avoid extra dishes; otherwise, transfer it to a smaller pot that is suitable for your fridge. I also like these freezeable [16-ounce containers](https://amzn.to/3YBReMd) for individual servings. ### Tips for Making Borscht: - Pickled or roasted beets get added at the end of cooking time to keep their red color. - If you add cooked beets to the soup early on, it will get duller and lighter in color as it simmers. - For extra fiber, add a can of dark red kidney beans. - Use any cut of meat that you have. If using bone-in cuts, make a delicious broth by simmering them for at least 2 hours. - The best garnish for borscht is a dollop of sour cream and fresh dill! We like our borscht served hot\! ## What To Serve with Borscht: Borscht is a one-dish meal that is filling and loaded with veggies, meat, and a side of healthy carbs (homemade whole-grain bread). We enjoy it best in the following ways: - Pork belly (aka Calo). This is often served as a side for many dishes and complements bread. - A hearty loaf of [Whole Wheat bread](https://www.alyonascooking.com/whole-wheat-sourdough-bread/) (a must)\! - Whole garlic cloves (yes, we peel and crunch on raw garlic)! The key is to bite into a piece of garlic, then into bread, and finally into soup, so it won’t be too spicy. - Ukrainian or Russian [Horseradish](https://amzn.to/4p1pXxv). This stuff is generally smeared on bread. - Canapes or open-faced sandwiches of some sort to stretch the meal. We love these [Carrot and Cheese](https://www.alyonascooking.com/cheesy-garlic-carrot-canapes/) Canapes! They’re garlicky and so good\! ## More Ukrainian Comfort Foods To Make: If it’s not red borscht, it’s green borscht! Borscht is a name we give to soups if they are heartier and “soup” is what we call simple noodle or runny soups. Borscht soups are generally chunkier, and more robust. - ![how to make sorrel soup like a Russian or Ukrainian](https://www.alyonascooking.com/wp-content/uploads/2021/01/easy-sorrel-soup-5-360x480.jpg) - ![Ukrainian-Pickle-Soup-Rassolnik-росолнек-borscht-russian-pickle-soup](https://www.alyonascooking.com/wp-content/uploads/2015/10/spoon-view-_Fotor-360x480.jpg) - ![moms,belyashi,ponchiki,piroshki,dough,recipe](https://www.alyonascooking.com/wp-content/uploads/2016/09/moms-belyashi-ponchiki-piroshki-dough-recipe-IMG_4779_-360x480.jpg) - ![moms pork meatballs recipe called kotlety in Russian](https://www.alyonascooking.com/wp-content/uploads/2021/01/moms-pork-meatballs-kotlety-18-360x480.jpg) - ![seasoned oven baked potato wedges on a plate](https://www.alyonascooking.com/wp-content/uploads/2020/04/oven-baked-potato-wedges-34-360x480.jpg) - ![Ukrainian split pea soup](https://www.alyonascooking.com/wp-content/uploads/2024/02/ukrainian-split-pea-soup-4-360x480.jpg) - ![chicken-and-dumplings-recipe](https://www.alyonascooking.com/wp-content/uploads/2018/03/chicken-and-dumpling-soup-recipe--360x480.jpg) ## Join My Weekly Newsletter New recipes, homesteading, family life, what we eat in a week, and hospitality tips. Pin this now to find it later [Pin it](https://pinterest.com/pin/create/button/?url=https%3A%2F%2Fwww.alyonascooking.com%2Feasy-borscht-recipe-beet-soup%2F&media=https%3A%2F%2Fwww.alyonascooking.com%2Fwp-content%2Fuploads%2F2021%2F09%2Fhomestead-magazine-4-borscht-scaled-e1759582588908.jpg&description=Authentic%20Ukrainian%20Borscht%20Recipe%20%28Beet%20Soup%29) ![Alyona's Cooking](https://www.alyonascooking.com/wp-content/themes/alyona2025/images/logo.svg) - 1 Cutting board and sharp knife #### For Beef Borscht: - 1 1/2 lbs boneless beef chuck roast , Cut into 1-inch pieces (see notes) - 3 1/2 quarts water, (14 cups) - 6 medium Golden potatoes, (2 1/2 lbs, peeled and cubed) - 1 tbsp salt - 1 cup [sauerkraut](https://www.alyonascooking.com/how-to-make-sauerkraut/), (or 2 cups of fresh shredded cabbage, add 1 Tbsp white distilled vinegar) #### Mirepoix (Zazharka): - 2 medium carrots, (peeled and grated) - 1 large onion, (diced) - 2 large beets, (\see notes) - 8 oz tomato sauce\ - 2 Tbsp olive oil #### Additional Seasonings: - 1 tbsp [Vegeta Seasoning](https://www.alyonascooking.com/vegeta-seasoning-recipe/), (Also available on Amazon) - 1/2 tsp black pepper - 1 Tbsp garlic salt, (Lawry's Brand) - 3 bay leaves - Garnish as desired, sour cream and fresh dill - In a large pot, bring 3 1/2 quarts of water and 1 1/2 pounds of cubed beef to a boil. Skim off any dark foam and simmer for 30 minutes over medium-low heat. ![image of raw meat being added to water for making borscht](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-1-740x555.jpeg) - After 30 minutes, add 2 1/2 pounds of cubed potatoes (about six medium golden potatoes) and 1 Tbsp salt. Simmer for 25 minutes. Note, if your potatoes are cubed smaller, this will take about 15 minutes. ![](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-3-740x555.jpeg) - Meanwhile, make the mirepoix. In a medium sauté pan, sauté one chopped onion, two large grated beets, and two grated carrots in 2 Tbsp olive oil until lightly browned and tender (about 10 minutes). Add 8 ounces of tomato sauce and heat through. Add this mixture to the soup while the potatoes are simmering. ![](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-2-740x555.jpeg) - After the potatoes are done simmering, add 1/2 tsp black pepper, 1 Tbsp Vegeta seasoning, 1 tbsp garlic salt, three bay leaves, and 1 cup sauerkraut. Simmer for seven more minutes. ![](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-4-740x555.jpeg) - Sprinkle a handful of fresh dill if desired. Serve borscht with a dollop of sour cream. ![](https://www.alyonascooking.com/wp-content/uploads/2021/09/authentic-borscht-recipe-step-5-740x555.jpeg) - Any pureed tomato product, like marinara, crushed tomatoes, or paste, diluted with water, can be used. - Can use a quarter head of fresh cabbage, shredded, for the sauerkraut (about 2 cups). Be sure to add 1 Tbsp of white distilled vinegar. - For Beef,\* boneless chuck, or country-style beef ribs can be used. I also use pork tenderloin or leaner chunks of meat interchangeably. - [Vegeta Seasoning](https://www.alyonascooking.com/vegeta-seasoning-recipe/) is an all-purpose seasoning made with dehydrated vegetables and nutritional yeast. Can use any vegetable blend seasoning like Dash. - Broth: If you use bone-in cuts, whether it’s from chicken or pork, get that simmering 2 hours before your potatoes go in. - To make this vegetarian, increase the potatoes, carrots, onion, and sauerkraut by a smidgen, and add a drained can of red kidney beans. It will be just as delicious\! - Using Cooked Beets: If you are starting with raw beets, peel and grate them using a box grater. Raw beets are added to the sautéed carrots and onions, then placed in the pot of simmering potatoes to finish cooking. I usually use [roasted beets](https://www.alyonascooking.com/how-to-oven-roast-beets-then-store-or-freeze/), which are cooked and generally added at the end of cooking time. The same goes for pickled beets; add them at the end\! - Borscht using Canned Meat: I often make [Canned Venison](https://www.alyonascooking.com/canned-meat/) stew meat for easy meals. If you have a jar of chunked or cubed meat, add one quart of it to the water in the beginning and skip the 30 minute simmering. Just bring to a boil and add the pottaoes. 1serving Serving95kcal Calories5g Carbs7g Protein5g Fat2g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat0\.2g Trans Fat23mg Cholesterol1030mg Sodium278mg Potassium1g Fiber3g Sugar1084IU Vitamin A4mg Vitamin C23mg Calcium1mg Iron - [Full Nutrition Label](https://www.alyonascooking.com/easy-borscht-recipe-beet-soup/) - [Nutrition Disclosure](https://www.alyonascooking.com/faq/#faqitem-do-you-provide-nutritional-information) Nutrition Facts Authentic Ukrainian Borscht Recipe Serving Size 1 serving Amount per Serving Calories % Daily Value\* Fat 5 g 8 % Saturated Fat 2 g 13 % Trans Fat 0\.2 g Polyunsaturated Fat 1 g Monounsaturated Fat 3 g Cholesterol 23 mg 8 % Sodium 1030 mg 45 % Potassium 278 mg 8 % Carbohydrates 5 g 2 % Fiber 1 g 4 % Sugar 3 g 3 % Protein 7 g 14 % Vitamin A 1084 IU 22 % Vitamin C 4 mg 5 % Calcium 23 mg 2 % Iron 1 mg 6 % \* Percent Daily Values are based on a 2000 calorie diet.
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