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This Ukrainian-style borscht is filled with tender vegetables in a lightly tangy, nourishing broth. If youâve only had the kind from a jar, this one may surprise you.
Borscht always makes me think of my grandmother, who kept a glass jar of the store-bought kind in the fridge at all times. It was deeply magenta, unapologetically pungent, andâif Iâm being honestânot all that appealing! But it was a staple for her, and for many grandmothers with roots in Eastern Europeâand once you taste a good one, itâs easy to see why.
This Ukrainian-style borscht is made by simmering vegetables like beets, cabbage, potatoes, and carrots in a lightly tangy beef broth. Itâs a more refined take on the store-bought variety, but still has everything youâd expect: tender veggies, earthy sweetness from the beets, and that signature vibrant color and tangy flavor. Finished with a dollop of sour cream and fresh dill, itâs cozy, hearty, and deeply satisfying. I like to serve it with crusty bread or rye on the side for dipping.
What Youâll Need To Make Borscht
Onion, Celery, Cabbage, Beets, Potatoes, and Carrots:
These vegetables form the hearty base of the soup.
Beef Broth and Tomato Paste:
A good-quality broth creates a rich foundation, while tomato paste adds depth and concentrated flavor.
Vinegar:
A splash of vinegar brightens the earthy beets and balances the richness.
Sour Cream and Fresh Dill:
Added at the end, these finishing touches bring cool creaminess and a fresh, herby pop to each bowl.
Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Cook the onions and celery.
 Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5 to 7 minutes.
Step 2: Simmer the broth, seasoning, and veggies.
 Stir in the broth, cabbage, beets, tomato paste, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. Add the potatoes and carrots, return to a boil, then cover and simmer for 20 minutes more until tender. Discard the bay leaf and stir in the vinegar.
Pro Tip:
 Adding the potatoes and carrots later in the process ensures they donât overcook. This staggered cooking method prevents the smaller vegetables from turning to mush while the heartier beets and cabbage soften.
Step 3: Season and serve.
 Taste and adjust the seasoning if needed, then ladle into bowls and top with sour cream and fresh dill.
Pro Tip:
 The vinegar is the secret to a vibrant bowl. If the soup tastes a bit flat, add an extra teaspoon of vinegar
.
More Recipes You May Like
Print
1
tablespoon
olive oil
1
medium yellow onion, chopped
1
rib celery, finely chopped
6
cups
beef broth, best quality such as Swanson
4
cups (10 oz)
(lightly packed) green cabbage, thinly sliced
1
lb
beets
peeled and diced into ž-in (2-cm) pieces
Âź
cup
tomato paste
1
bay leaf
1Âź
teaspoons
salt
Âź
teaspoon
freshly ground black pepper
2
large Yukon gold potatoes (about 1 lb/454 g),
cubed into ½-in (13-mm) pieces (no need to peel)
2
medium carrots, diced into ½-in (13-mm) pieces
1
tablespoon
distilled white vinegar
Sour cream, for serving
2
tablespoons
fresh chopped dill, for serving
Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and celery, and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
Add the broth, cabbage, beets, tomato paste, bay leaf, salt, and pepper. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 10 minutes. Add the potatoes and carrots, bring back to a boil over high heat, then reduce the heat to low, cover, and cook for about 20 minutes more, or until all the vegetables are tender. Fish out and discard the bay leaves.
Stir in the vinegar, then taste and adjust seasoning, adding more salt, pepper, or vinegar as needed. Ladle the soup into bowls and top with a generous spoonful of sour cream and a sprinkle of fresh dill.
Beets can stain hands, cutting boards, and light-colored towels. I recommend wearing gloves while prepping them and using a plastic or well-worn cutting board. If your board does turn pink, donât worryâit usually fades with washing, time, or a little sunlight;Â a quick wipe with diluted vinegar can help too.
Make-Ahead/Freezing Instructions:
Borscht can be made up to 3 days ahead and stored in an airtight container in the refrigerator; the flavor actually improves as it sits. Reheat gently on the stovetop. To freeze, let the soup cool completely, then transfer to freezer-safe containers, leaving a little space at the top for expansion; freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add the sour cream and fresh dill only when serving.
Per serving (6 servings)
Calories:
184
kcal
Carbohydrates:
32
g
Protein:
9
g
Fat:
3
g
Saturated Fat:
1
g
Cholesterol:
2
mg
Sodium:
1133
mg
Fiber:
6
g
Sugar:
12
g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free
or widely available in gluten-free versions
. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
5 from 8 votes |
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# Borscht
- By [Jennifer Segal](https://www.onceuponachef.com/about-jenn-segal)
- Updated March 3, 2026
- [5 (8 reviews)](https://www.onceuponachef.com/recipes/borscht.html#tab-jump-reviews)
- [16 Comments](https://www.onceuponachef.com/recipes/borscht.html#tab-jump-reviews)
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This post may contain affiliate links. Read my [full disclosure policy](https://www.onceuponachef.com/privacy-policy).
*This Ukrainian-style borscht is filled with tender vegetables in a lightly tangy, nourishing broth. If youâve only had the kind from a jar, this one may surprise you.*
Borscht always makes me think of my grandmother, who kept a glass jar of the store-bought kind in the fridge at all times. It was deeply magenta, unapologetically pungent, andâif Iâm being honestânot all that appealing! But it was a staple for her, and for many grandmothers with roots in Eastern Europeâand once you taste a good one, itâs easy to see why.
This Ukrainian-style borscht is made by simmering vegetables like beets, cabbage, potatoes, and carrots in a lightly tangy beef broth. Itâs a more refined take on the store-bought variety, but still has everything youâd expect: tender veggies, earthy sweetness from the beets, and that signature vibrant color and tangy flavor. Finished with a dollop of sour cream and fresh dill, itâs cozy, hearty, and deeply satisfying. I like to serve it with crusty bread or rye on the side for dipping.
## What Youâll Need To Make Borscht
- **Onion, Celery, Cabbage, Beets, Potatoes, and Carrots:** These vegetables form the hearty base of the soup.
- **Beef Broth and Tomato Paste:** A good-quality broth creates a rich foundation, while tomato paste adds depth and concentrated flavor.
- **Vinegar:** A splash of vinegar brightens the earthy beets and balances the richness.
- **Sour Cream and Fresh Dill:** Added at the end, these finishing touches bring cool creaminess and a fresh, herby pop to each bowl.
- [Jump to the printable recipe for precise measurements](https://www.onceuponachef.com/recipes/borscht.html#tab-jump-recipe)
## Step-By-Step Instructions
**Step 1: Cook the onions and celery.** Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5 to 7 minutes.
**Step 2: Simmer the broth, seasoning, and veggies.** Stir in the broth, cabbage, beets, tomato paste, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. Add the potatoes and carrots, return to a boil, then cover and simmer for 20 minutes more until tender. Discard the bay leaf and stir in the vinegar.
***Pro Tip:** Adding the potatoes and carrots later in the process ensures they donât overcook. This staggered cooking method prevents the smaller vegetables from turning to mush while the heartier beets and cabbage soften.*
**Step 3: Season and serve.** Taste and adjust the seasoning if needed, then ladle into bowls and top with sour cream and fresh dill.
***Pro Tip:** The vinegar is the secret to a vibrant bowl. If the soup tastes a bit flat, add an extra teaspoon of vinegar*.
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[Print](https://www.onceuponachef.com/wprm_print/borscht)
## Borscht
[5 (8 reviews)](https://www.onceuponachef.com/recipes/borscht.html#tab-jump-reviews)
By [Jennifer Segal](https://www.onceuponachef.com/about-jenn-segal)
This borscht recipe is simple, wholesome, and even better the next day.
Servings: 6
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
### Ingredients US Customary Metric
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 rib celery, finely chopped
- 6 cups beef broth, best quality such as Swanson
- 4 cups (10 oz) (lightly packed) green cabbage, thinly sliced
- 1 lb beets peeled and diced into ž-in (2-cm) pieces
- Âź cup tomato paste
- 1 bay leaf
- 1Âź teaspoons salt
- Âź teaspoon freshly ground black pepper
- 2 large Yukon gold potatoes (about 1 lb/454 g), cubed into ½-in (13-mm) pieces (no need to peel)
- 2 medium carrots, diced into ½-in (13-mm) pieces
- 1 tablespoon distilled white vinegar
- Sour cream, for serving
- 2 tablespoons fresh chopped dill, for serving
### Instructions
- Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and celery, and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
- Add the broth, cabbage, beets, tomato paste, bay leaf, salt, and pepper. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 10 minutes. Add the potatoes and carrots, bring back to a boil over high heat, then reduce the heat to low, cover, and cook for about 20 minutes more, or until all the vegetables are tender. Fish out and discard the bay leaves.
- Stir in the vinegar, then taste and adjust seasoning, adding more salt, pepper, or vinegar as needed. Ladle the soup into bowls and top with a generous spoonful of sour cream and a sprinkle of fresh dill.
### Notes
- Beets can stain hands, cutting boards, and light-colored towels. I recommend wearing gloves while prepping them and using a plastic or well-worn cutting board. If your board does turn pink, donât worryâit usually fades with washing, time, or a little sunlight; a quick wipe with diluted vinegar can help too.
- **Make-Ahead/Freezing Instructions:** Borscht can be made up to 3 days ahead and stored in an airtight container in the refrigerator; the flavor actually improves as it sits. Reheat gently on the stovetop. To freeze, let the soup cool completely, then transfer to freezer-safe containers, leaving a little space at the top for expansion; freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add the sour cream and fresh dill only when serving.
### Nutrition Information
Per serving (6 servings)Calories: 184kcalCarbohydrates: 32gProtein: 9gFat: 3gSaturated Fat: 1gCholesterol: 2mgSodium: 1133mgFiber: 6gSugar: 12g
[Nutritional Data Disclaimer](https://www.onceuponachef.com/recipes/borscht.html)
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
### Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free *or widely available in gluten-free versions*. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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5 from 8 votes
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## 16 Comments
- 
This is fabulous. I have always been morbidly curious about borscht and like many, it just looks scary. Lol. But knowing your recipes are ways delicious I tried this yesterday and was like âwhere has this been all my life?!â Thank you\!
- â amanda l rocca on March 28, 2026
- [Reply](https://www.onceuponachef.com/recipes/borscht.html#comment-1084940)
- There are many versions of this soup, but I think my Ukrainian mother-in-lawâs recipe is the best. Her recipe doesnât have celery, cabbage, or tomato paste. She uses red potatoes instead of Yukon golds, and white onion instead of yellow. She also includes some of the younger, tender beet tops (greens). I usually dice the potatoes and julienne the beets. We use Better Than Bouillon (beef )+ water for the broth. She says you can use canned broth or beef bones with little meat on them, too, if preferred. At the end, we mix together 1 TAB flour with a little water and add to 1 cup or so of sour cream and the juice of half a lemon⌠put it all in the pot and simmer 10-15 minutes. Then add fresh dill and taste⌠may need to add more lemon juice. The soup comes out a beautiful color, like a soft rosey magenta.
If food could be velvet, this would be it. It is liquid velvet. In fact, I think it should be called Velvet Soup. đ It is so good, itâs difficult to stop eating it\!
FYI: To save time and effort, I tried making it once with those peeled, pre-cooked and packaged beets and it did NOT work! Do not even try this! It must be done the old fashioned way⌠use raw beets and peel them yourself⌠itâs SO worth it\!
- â BH on March 17, 2026
- [Reply](https://www.onceuponachef.com/recipes/borscht.html#comment-1084340)
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| Readable Markdown | This post may contain affiliate links. Read my [full disclosure policy](https://www.onceuponachef.com/privacy-policy).
*This Ukrainian-style borscht is filled with tender vegetables in a lightly tangy, nourishing broth. If youâve only had the kind from a jar, this one may surprise you.*
Borscht always makes me think of my grandmother, who kept a glass jar of the store-bought kind in the fridge at all times. It was deeply magenta, unapologetically pungent, andâif Iâm being honestânot all that appealing! But it was a staple for her, and for many grandmothers with roots in Eastern Europeâand once you taste a good one, itâs easy to see why.
This Ukrainian-style borscht is made by simmering vegetables like beets, cabbage, potatoes, and carrots in a lightly tangy beef broth. Itâs a more refined take on the store-bought variety, but still has everything youâd expect: tender veggies, earthy sweetness from the beets, and that signature vibrant color and tangy flavor. Finished with a dollop of sour cream and fresh dill, itâs cozy, hearty, and deeply satisfying. I like to serve it with crusty bread or rye on the side for dipping.
## What Youâll Need To Make Borscht
- **Onion, Celery, Cabbage, Beets, Potatoes, and Carrots:** These vegetables form the hearty base of the soup.
- **Beef Broth and Tomato Paste:** A good-quality broth creates a rich foundation, while tomato paste adds depth and concentrated flavor.
- **Vinegar:** A splash of vinegar brightens the earthy beets and balances the richness.
- **Sour Cream and Fresh Dill:** Added at the end, these finishing touches bring cool creaminess and a fresh, herby pop to each bowl.
- [Jump to the printable recipe for precise measurements](https://www.onceuponachef.com/recipes/borscht.html#tab-jump-recipe)
## Step-By-Step Instructions
**Step 1: Cook the onions and celery.** Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5 to 7 minutes.
**Step 2: Simmer the broth, seasoning, and veggies.** Stir in the broth, cabbage, beets, tomato paste, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. Add the potatoes and carrots, return to a boil, then cover and simmer for 20 minutes more until tender. Discard the bay leaf and stir in the vinegar.
***Pro Tip:** Adding the potatoes and carrots later in the process ensures they donât overcook. This staggered cooking method prevents the smaller vegetables from turning to mush while the heartier beets and cabbage soften.*
**Step 3: Season and serve.** Taste and adjust the seasoning if needed, then ladle into bowls and top with sour cream and fresh dill.
***Pro Tip:** The vinegar is the secret to a vibrant bowl. If the soup tastes a bit flat, add an extra teaspoon of vinegar*.
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[Print](https://www.onceuponachef.com/wprm_print/borscht)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 rib celery, finely chopped
- 6 cups beef broth, best quality such as Swanson
- 4 cups (10 oz) (lightly packed) green cabbage, thinly sliced
- 1 lb beets peeled and diced into ž-in (2-cm) pieces
- Âź cup tomato paste
- 1 bay leaf
- 1Âź teaspoons salt
- Âź teaspoon freshly ground black pepper
- 2 large Yukon gold potatoes (about 1 lb/454 g), cubed into ½-in (13-mm) pieces (no need to peel)
- 2 medium carrots, diced into ½-in (13-mm) pieces
- 1 tablespoon distilled white vinegar
- Sour cream, for serving
- 2 tablespoons fresh chopped dill, for serving
- Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and celery, and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
- Add the broth, cabbage, beets, tomato paste, bay leaf, salt, and pepper. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 10 minutes. Add the potatoes and carrots, bring back to a boil over high heat, then reduce the heat to low, cover, and cook for about 20 minutes more, or until all the vegetables are tender. Fish out and discard the bay leaves.
- Stir in the vinegar, then taste and adjust seasoning, adding more salt, pepper, or vinegar as needed. Ladle the soup into bowls and top with a generous spoonful of sour cream and a sprinkle of fresh dill.
- Beets can stain hands, cutting boards, and light-colored towels. I recommend wearing gloves while prepping them and using a plastic or well-worn cutting board. If your board does turn pink, donât worryâit usually fades with washing, time, or a little sunlight; a quick wipe with diluted vinegar can help too.
- **Make-Ahead/Freezing Instructions:** Borscht can be made up to 3 days ahead and stored in an airtight container in the refrigerator; the flavor actually improves as it sits. Reheat gently on the stovetop. To freeze, let the soup cool completely, then transfer to freezer-safe containers, leaving a little space at the top for expansion; freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add the sour cream and fresh dill only when serving.
Per serving (6 servings)Calories: 184kcalCarbohydrates: 32gProtein: 9gFat: 3gSaturated Fat: 1gCholesterol: 2mgSodium: 1133mgFiber: 6gSugar: 12g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
### Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free *or widely available in gluten-free versions*. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
5 from 8 votes |
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