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1. Shard Calculation

Query:

Response:

Calculated Shard: 150 (from laksa009)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa150.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.thekitchn.com/borscht-recipe-23591176\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchn.com/borscht-recipe-23591176\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thekitchn.com\/borscht-recipe-23591176","crawl_time":1775575515,"first_indexed_time":1698518160,"http_code":200,"src_unparsed":"com,thekitchn!www,\/borscht-recipe-23591176 s443","src_root_hash":"1151582128824893550","history_drop_reason":null,"meta_title":"Classic Borscht Recipe (Beet Soup) | The Kitchn","meta_descriptions":["Learn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long."],"attrs_boilerpipe_text":"Recipes\nSoups & Stews\nRachel Perlmutter\nCulinary Producer\nRachel Perlmutter\nCulinary Producer\nI’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.\nFollow\nupdated\nDec 14, 2023\nLearn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long.\nServes\n6 to 8\nMakes\nabout 10 cups\nPrep\n25 minutes\nCook\n1 hour 35 minutes\nCook Mode+\nSave this to your Recipe Box — so everything you want to cook is in one place!\nWe\nindependently\nselect these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\nBorscht is the perfect\ncold-weather soup\n— it’s rich, earthy, and has just the right amount of sour. I love borscht’s deep ruby-red color, rib-sticking heartiness, and the fact that it’s full of vegetables, which feels like a win come wintertime.\nBorscht is endlessly riffable. Plus, it’s a great way to use up the vegetables you have on hand. Because the\nbeets\nand\nred cabbage\nwill stain any other vegetables you add a bright red, they’ll end up blending in seamlessly (just watch out for your shirt and kitchen towels!). So if your memories of borscht consist of the sickly sweet jarred variety, you owe it to yourself to give the homemade variety a chance.\nThe Origins of Borscht\nWhile beet borscht is a staple throughout Eastern Europe, it was originally made by Ukrainians as early as the late 1600s. The most common type of borscht is the bright-red beet variety; however, the term refers to a wide range of sour soups that highlight ingredients like cabbage, rye, and sorrel. The name comes from the Slavic word for common hogweed, which was used to make a pickled soup. Over time, this inspired a wide array of tart soups, among which the Ukrainian beet borscht was most popular.\nCredit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter\nIngredients in Borscht\nBeets\n.\nCut these into slightly larger pieces so they don’t get lost in the soup.\nAromatics.\nA mix of carrots and onions build flavor.\nTomato paste.\nCook until darkened in color to add a rich depth of flavor.\nBeef.\nTo make things easier, opt for boneless cuts like\nchuck roast\nor pre-cut stew meat.\nBroth.\nUse low-sodium vegetable or chicken broth rather than beef so that its flavor doesn’t overpower the beets.\nCabbage.\nShredded red cabbage boosts the soup’s vibrant color.\nVinegar.\nA generous pour of red wine vinegar adds brightness and cuts through the rich soup. It also helps maintain the vibrant color.\nHot Borscht vs. Cold Borscht\nBorscht is served both hot and cold, although the ingredients vary. Hot borscht is typically chunky, served with a dollop of sour cream on top. Cold borscht is often a little smoother and creamier, with sour cream or buttermilk stirred in for a light, bright fuchsia pink soup.\nWhat to Serve with Borscht\nServe this warm borscht with a dollop of sour cream on top. I like to stir in a little horseradish to give the creamy topping a little kick. While cucumbers are traditionally reserved as a topping for chilled borscht, I think they work well on hot soup as well, adding a fresh, cooling flavor. Lastly, you can’t go wrong with a generous sprinkling of dill fronds for herby freshness.\nLearn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long.\nIngredients\nFor the borscht:\n1\nlarge yellow onion\n1\npound\nboneless beef chuck roast or stew meat\n2\nteaspoons\nkosher salt, divided, plus more as needed\n2\ntablespoons\nolive oil, divided\n1\n(6-ounce) can\ntomato paste\n2\n(32-ounce) cartons\nlow-sodium vegetable or chicken broth (about 8 cups)\n2\ndried bay leaves\n1 1\/4\npounds\nloose red beets (about 3 large)\n3\nmedium carrots (about 10 ounces)\n1\nlarge russet potato (about 8 ounces)\n1\/2\nsmall red cabbage (about 1 pound)\n1\/4\ncup\nred wine vinegar\n1\/4\ncup\npacked light brown sugar\nFor serving:\n1\/2\nmedium bunch\nfresh dill\n1\/2\nmedium English cucumber (optional)\n1\n(8-ounce) container\nsour cream (1 cup)\n1\ntablespoon\nprepared horseradish (optional)\n1\/2\nteaspoon\nkosher salt\nArrange a rack in the middle of the oven and heat the oven to 400ºF. Halve and thinly slice 1 large yellow onion (about 2 cups). Trim off any large pieces of fat from 1 pound boneless beef chuck roast, then cut into rough 1-inch pieces (no need to cut stew meat). Season the beef with 1 teaspoon of the kosher salt.\nHeat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer and sear until browned all over, 2 to 3 minutes per side. Transfer to a plate.\nReduce the heat to medium. Add the onion and cook, scraping up the brown bits from the bottom of the pot with a wooden spoon, until golden brown and translucent, about 5 minutes. Add 1 (6-ounce) can tomato paste and cook, stirring occasionally, until the tomato paste is slightly darkened, 2 to 4 minutes.\nReturn the beef and any accumulated juices to the pot. Add 2 (32-ounce) cartons low-sodium vegetable or chicken broth and 2 dried bay leaves. Scrape the bottom of the pot to loosen any browned bits, increase heat to high, and bring to a boil. Reduce the heat to maintain a simmer. Simmer until the beef is tender, about 1 hour.\nMeanwhile, peel and cut 1 1\/4 pounds loose red beets into 3\/4-inch pieces (about 3 1\/2 cups). Peel and dice 3 medium carrots (about 1 1\/2 cups). Peel and dice 1 large russet potato (about 1 1\/2 cups). Place on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining 1 teaspoon kosher salt. Toss to combine and spread into an even layer. Roast until crisp-tender and browned in spots, about 30 minutes.\nPrepare the cabbage and toppings while the vegetables are roasting: Cut the core from 1\/2 small red cabbage, then thinly slice (about 3 cups). Coarsely chop the leaves and tender stems from 1\/2 medium bunch fresh dill. Dice 1\/2 medium English cucumber if desired. Add 1 tablespoon prepared horseradish and 1\/2 teaspoon kosher salt to 1 (8-ounce) container sour cream and stir to combine if desired.\nAdd the roasted vegetables, cabbage, 1\/4 cup red wine vinegar, and 1\/4 cup packed light brown sugar to the pot and stir to combine. Simmer until the cabbage is tender and everything is bright red, about 15 minutes. Discard the bay leaves. Taste and season with more kosher salt as needed. Top each serving with the cucumber, dill, and a dollop of the horseradish sour cream if desired.\nRecipe Notes\nMake ahead:\nThe borscht can be made up to 2 days ahead. Let cool and refrigerate in an airtight container. Rewarm on the stovetop.\nStorage:\nRefrigerate the borscht in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with more water or broth as needed to thin out to the desired consistency.\nFiled in:\nMore to Love from The Kitchn\nThis Impossibly Creamy French Vegetable Soup Is a Fall Staple\nPronounced poh-taazh, potage is a fancy term for a thick and comforting soup cooked in a pot. Typically, it also infers that the soup is made of vegetables and is puréed until smooth. Like many French dishes, it originates from peasants and farmers who were using the ingredients they had available — in this case, any mix of vegetables. Potage is often enriched at the end with some kind of dairy.\nOlivia Mack McCool\nAug 13, 2024\nMashed Mofongo\nIt combines everything you love about buttery mashed potatoes with garlicky mashed fried plantains.\nMarisel Salazar\nNov 22, 2021\nThis German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink\nFor the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix.\nLily Kelting\nDec 7, 2025\nThis Creamy Mushroom Risotto Is the Ultimate Meatless Main\nI make risotto at home almost weekly, which means I’ve run through just about every iteration. My favorite, though, is mushroom risotto. Mushroom risotto contains all the ingredients found in traditional risotto — aromatics, short-grain rice, white wine, broth, Parmesan cheese, and butter — plus lots of meaty mushrooms scented with fresh thyme.\nSheela Prakash\nMay 27, 2025\nIrish Coddle Is a Hearty One-Pot Stew Perfect for St. Patrick’s Day\nCoddle is made with only a handful of ingredients: onions, potatoes, bacon, and sausage. It was traditionally served on Thursdays when families would use up any leftover “rashers” (bacon) and sausages from the week. This is also because traditionally Catholics abstain from eating meat on Fridays. As this dish was derived from leftovers, sometimes root vegetables or whatever else was left over from the week were added. Here’s how I make this traditional Irish dish.\nTara Holland\nMar 10, 2026\nThis Rich and Cozy Stew Is the Perfect Way to Use Up Leftover Turkey\nWhen you’ve eaten just about all the turkey sandwiches you can stomach, it’s time to get a bit more creative with Thanksgiving leftovers. Enter: this decadent turkey stew. Chunky vegetables, shredded turkey, and a creamy, almost gravy-like broth come together in less than an hour for an irresistible seasonal bowl that fills your house with the aroma of a home-cooked holiday meal. Here’s how to make it.\nIt’s the perfect way to use up leftover turkey.\nLaura Rege\nNov 3, 2025","attrs_markdown":"![PxPixel](https:\/\/www.thekitchn.com\/jAYekY18\/xhr\/api\/v1\/collector\/noScript.gif?appId=PXjAYekY18)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[Newsletter](https:\/\/www.thekitchn.com\/email)\n\n[Join for free](https:\/\/www.thekitchn.com\/join)[Sign In](https:\/\/www.thekitchn.com\/sign-in)\n\n- [Dinner Tonight](https:\/\/www.thekitchn.com\/collection\/dinner)\n  [See all Dinner](https:\/\/www.thekitchn.com\/collection\/dinner)\n  \n  Editor Faves\n  \n  - [Our Most Popular Dinner Recipes](https:\/\/www.thekitchn.com\/most-popular-dinner-recipes-23749145)\n  - [Best Chicken Recipes](https:\/\/www.thekitchn.com\/collection\/chicken)\n  - [20-Minute Pastas](https:\/\/www.thekitchn.com\/collection\/pasta-noodles\/20-minute-recipes)\n  - [Cozy Soups & Stews](https:\/\/www.thekitchn.com\/collection\/soups-stews)\n  \n  Quick & Easy\n  \n  - 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I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.\n\nFollow\n\nupdated Dec 14, 2023\n\n[(7)](https:\/\/www.thekitchn.com\/borscht-recipe-23591176#comments-23591176)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/borscht-recipe-23591176#comments-23591176)\n\nLearn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long.\n\n[Serves6 to 8Makesabout 10 cupsPrep25 minutesCook1 hour 35 minutes](https:\/\/www.thekitchn.com\/borscht-recipe-23591176#post-recipe-226250430)\n\nCook Mode+\n\nSave\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nSend to Me\n\nPrint\n\nShare\n\n[Jump to Recipe](https:\/\/www.thekitchn.com\/borscht-recipe-23591176#post-recipe-226250430)\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\nVolume 0%\n\nPress shift question mark to access a list of keyboard shortcuts\n\nKeyboard Shortcuts\n\nEnabledDisabled\n\nPlay\/PauseSPACE\n\nIncrease Volume↑\n\nDecrease Volume↓\n\nSeek Forward→\n\nSeek Backward←\n\nCaptions On\/Offc\n\nFullscreen\/Exit Fullscreenf\n\nMute\/Unmutem\n\nSeek %0-9\n\nNext Up\n\nHam and Cheese Sliders Recipe (With Hawaiian Roll)\n\n00:37\n\nH.264 320px\n\nH.264 480px\n\nH.264 720px\n\nH.264 1280px\n\nAAC Audio\n\nH.264 1920px\n\nH.264 1080px\n\nLive\n\n00:00\n\n01:41\n\n01:41\n\nMore Videos\n\n00:37\n\nHam and Cheese Sliders Recipe (With Hawaiian Roll)\n\n00:45\n\nEasy Fried Rice\n\n00:41\n\nBeet Pesto Pasta\n\n00:28\n\nSweet & Earthy Roasted Beets\n\n01:09\n\nClassic Stovetop Corned Beef and Cabbage\n\n01:22\n\nHearty Vegetable Beef Soup\n\nClose\n\nThis video file cannot be played.(Error Code: 224003)\n\nX\n\nBorscht is the perfect [cold-weather soup](https:\/\/www.thekitchn.com\/soup-recipes-22997427) — it’s rich, earthy, and has just the right amount of sour. I love borscht’s deep ruby-red color, rib-sticking heartiness, and the fact that it’s full of vegetables, which feels like a win come wintertime.\n\nBorscht is endlessly riffable. Plus, it’s a great way to use up the vegetables you have on hand. Because the [beets](https:\/\/www.thekitchn.com\/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827) and [red cabbage](https:\/\/www.thekitchn.com\/know-your-cabbages-green-red-s-112856) will stain any other vegetables you add a bright red, they’ll end up blending in seamlessly (just watch out for your shirt and kitchen towels!). So if your memories of borscht consist of the sickly sweet jarred variety, you owe it to yourself to give the homemade variety a chance.\n\n## The Origins of Borscht\nWhile beet borscht is a staple throughout Eastern Europe, it was originally made by Ukrainians as early as the late 1600s. The most common type of borscht is the bright-red beet variety; however, the term refers to a wide range of sour soups that highlight ingredients like cabbage, rye, and sorrel. The name comes from the Slavic word for common hogweed, which was used to make a pickled soup. Over time, this inspired a wide array of tart soups, among which the Ukrainian beet borscht was most popular.\n\n![Overhead view of borscht in a beige bowl, topped with sour cream, cucumber and dill.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2FPhoto%2FRecipes%2F2023-10-borscht%2Fborscht-035)\n\n![Overhead view of borscht in a beige bowl, topped with sour cream, cucumber and dill.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2FPhoto%2FRecipes%2F2023-10-borscht%2Fborscht-035)\n\nCredit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter\n## Ingredients in Borscht\n- [**Beets**](https:\/\/www.thekitchn.com\/beet-recipes-23564684)**.** Cut these into slightly larger pieces so they don’t get lost in the soup.\n- **Aromatics.** A mix of carrots and onions build flavor.\n- **Tomato paste.** Cook until darkened in color to add a rich depth of flavor.\n- **Beef.** To make things easier, opt for boneless cuts like [chuck roast](https:\/\/www.thekitchn.com\/whats-the-difference-between-top-round-roast-and-chuck-roast-242523) or pre-cut stew meat.\n- **Broth.** Use low-sodium vegetable or chicken broth rather than beef so that its flavor doesn’t overpower the beets.\n- **Cabbage.** Shredded red cabbage boosts the soup’s vibrant color.\n- **Vinegar.** A generous pour of red wine vinegar adds brightness and cuts through the rich soup. It also helps maintain the vibrant color.\n## Hot Borscht vs. Cold Borscht\nBorscht is served both hot and cold, although the ingredients vary. Hot borscht is typically chunky, served with a dollop of sour cream on top. Cold borscht is often a little smoother and creamier, with sour cream or buttermilk stirred in for a light, bright fuchsia pink soup.\n\n## What to Serve with Borscht\nServe this warm borscht with a dollop of sour cream on top. I like to stir in a little horseradish to give the creamy topping a little kick. While cucumbers are traditionally reserved as a topping for chilled borscht, I think they work well on hot soup as well, adding a fresh, cooling flavor. Lastly, you can’t go wrong with a generous sprinkling of dill fronds for herby freshness.\n\n[Comments](https:\/\/www.thekitchn.com\/borscht-recipe-23591176#comments-23591176)\n\n[(7)](https:\/\/www.thekitchn.com\/borscht-recipe-23591176#comments-23591176)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/borscht-recipe-23591176#comments-23591176)\n\n## Borscht Recipe\nLearn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long.\n\nPrep time 25 minutes\n\nCook time 1 hour 35 minutes\n\nMakes about 10 cups\n\nServes 6 to 8\n\n#### Nutritional Info\nView\n\n- wheat-free\n- shellfish-free\n- soy-free\n- alcohol-free\n- egg-free\n- pork-free\n- peanut-free\n- red-meat-free\n- pescatarian\n- tree-nut-free\n- high-fiber\n- fish-free\n- gluten-free\n- vegetarian\n\nPer serving, based on 6 servings. (% daily value)\n\n- Calories 221\n- Fat 7\\.8 g (12.0%)\n- Saturated 1\\.3 g (6.6%)\n- Carbs 35\\.9 g (12.0%)\n- Fiber 6\\.0 g (24.2%)\n- Sugars 10\\.4 g\n- Protein 4\\.7 g (9.4%)\n- Sodium 773\\.3 mg (32.2%)\n\n[![Powered by Edamam](https:\/\/developer.edamam.com\/images\/badge.png)](https:\/\/www.edamam.com\/ \"Powered by Edamam\")\n\n### Ingredients\n#### For the borscht:\n- 1\n  large yellow onion\n- 1\n  pound\n  \n  boneless beef chuck roast or stew meat\n- 2\n  teaspoons\n  \n  kosher salt, divided, plus more as needed\n- 2\n  tablespoons\n  \n  olive oil, divided\n- 1\n  (6-ounce) can\n  \n  tomato paste\n- 2\n  (32-ounce) cartons\n  \n  low-sodium vegetable or chicken broth (about 8 cups)\n- 2\n  dried bay leaves\n- 1 1\/4\n  pounds\n  \n  loose red beets (about 3 large)\n- 3\n  medium carrots (about 10 ounces)\n- 1\n  large russet potato (about 8 ounces)\n- 1\/2\n  small red cabbage (about 1 pound)\n- 1\/4\n  cup\n  \n  red wine vinegar\n- 1\/4\n  cup\n  \n  packed light brown sugar\n\n#### For serving:\n- 1\/2\n  medium bunch\n  \n  fresh dill\n- 1\/2\n  medium English cucumber (optional)\n- 1\n  (8-ounce) container\n  \n  sour cream (1 cup)\n- 1\n  tablespoon\n  \n  prepared horseradish (optional)\n- 1\/2\n  teaspoon\n  \n  kosher salt\n\n[Shop Recipe](https:\/\/www.thekitchn.com\/borscht-recipe-23591176)\n\n### Instructions\n1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Halve and thinly slice 1 large yellow onion (about 2 cups). Trim off any large pieces of fat from 1 pound boneless beef chuck roast, then cut into rough 1-inch pieces (no need to cut stew meat). Season the beef with 1 teaspoon of the kosher salt.\n2. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer and sear until browned all over, 2 to 3 minutes per side. Transfer to a plate.\n3. Reduce the heat to medium. Add the onion and cook, scraping up the brown bits from the bottom of the pot with a wooden spoon, until golden brown and translucent, about 5 minutes. Add 1 (6-ounce) can tomato paste and cook, stirring occasionally, until the tomato paste is slightly darkened, 2 to 4 minutes.\n4. Return the beef and any accumulated juices to the pot. Add 2 (32-ounce) cartons low-sodium vegetable or chicken broth and 2 dried bay leaves. Scrape the bottom of the pot to loosen any browned bits, increase heat to high, and bring to a boil. Reduce the heat to maintain a simmer. Simmer until the beef is tender, about 1 hour.\n5. Meanwhile, peel and cut 1 1\/4 pounds loose red beets into 3\/4-inch pieces (about 3 1\/2 cups). Peel and dice 3 medium carrots (about 1 1\/2 cups). Peel and dice 1 large russet potato (about 1 1\/2 cups). Place on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining 1 teaspoon kosher salt. Toss to combine and spread into an even layer. Roast until crisp-tender and browned in spots, about 30 minutes.\n6. Prepare the cabbage and toppings while the vegetables are roasting: Cut the core from 1\/2 small red cabbage, then thinly slice (about 3 cups). Coarsely chop the leaves and tender stems from 1\/2 medium bunch fresh dill. Dice 1\/2 medium English cucumber if desired. Add 1 tablespoon prepared horseradish and 1\/2 teaspoon kosher salt to 1 (8-ounce) container sour cream and stir to combine if desired.\n7. Add the roasted vegetables, cabbage, 1\/4 cup red wine vinegar, and 1\/4 cup packed light brown sugar to the pot and stir to combine. Simmer until the cabbage is tender and everything is bright red, about 15 minutes. Discard the bay leaves. Taste and season with more kosher salt as needed. Top each serving with the cucumber, dill, and a dollop of the horseradish sour cream if desired.\n\n### Recipe Notes\n**Make ahead:** The borscht can be made up to 2 days ahead. Let cool and refrigerate in an airtight container. Rewarm on the stovetop.\n\n**Storage:** Refrigerate the borscht in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with more water or broth as needed to thin out to the desired consistency.\n\n#### Featured in\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300\/k%2FPhoto%2FRecipes%2F2024-03-beef-stroganoff-190%2Fbeef-stroganoff-190-342)\n\n[45 Delicious Recipes That Use Up That Tub of Sour Cream](https:\/\/www.thekitchn.com\/recipes-with-sour-cream-23679128)\n\nRecipe Roundup\n\n[Jan Valdez](https:\/\/www.thekitchn.com\/authors\/jan-valdez)\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300\/k%2Farchive%2Fafd9ddc56ebaf92e94ecc351a14538abf7b39a80_d8e206_landscape)\n\n[23 Red Cabbage Recipes to Make Week After Week](https:\/\/www.thekitchn.com\/red-cabbage-recipes-23612565)\n\nRecipe Roundup\n\n[Grace Elkus](https:\/\/www.thekitchn.com\/authors\/grace-elkus)\n\n[See More Recipes](https:\/\/www.thekitchn.com\/recipes)\n\nReviews (7)\n\nFiled in:\n\n[Recipes](https:\/\/www.thekitchn.com\/recipes)\n\n[recipe](https:\/\/www.thekitchn.com\/collection\/recipe)\n\n[root vegetables](https:\/\/www.thekitchn.com\/collection\/root-vegetables)\n\n[make ahead](https:\/\/www.thekitchn.com\/collection\/make-ahead)\n\n[keeps well](https:\/\/www.thekitchn.com\/collection\/keeps-well)\n\n## More to Love from The Kitchn\n![An overhead view of polish pickle soup in a bowl on a marble surface with rye bread next to it.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2024-02-polish-pickle-soup%2Fpolish-pickle-soup-075)\n\n[This Slightly Controversial Ingredient Is the Secret to Better Soup](https:\/\/www.thekitchn.com\/polish-pickle-soup-recipe-23628556)\n\nAll the pickle girls out there — this one’s for you.\n\nRachel Perlmutter\n\nFeb 16, 2024\n\n![Overhead shot of a neutral colored bowl, with a bed of grits, topped with cooked shrimp, stewed tomato and green onion. 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Typically, it also infers that the soup is made of vegetables and is puréed until smooth. Like many French dishes, it originates from peasants and farmers who were using the ingredients they had available — in this case, any mix of vegetables. Potage is often enriched at the end with some kind of dairy.\n\nOlivia Mack McCool\n\nAug 13, 2024\n\n![overhead shot of potato salad in a white bowl with a blue rim, topped with dill](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2024-04-potato-salad%2Fpotato-salad-057)\n\n[This Is the Only Potato Salad You Should Be Making for Memorial Day](https:\/\/www.thekitchn.com\/how-to-make-potato-salad-cooking-lessons-from-the-kitchn-203664)\n\nFor all your potluck and BBQ needs.\n\nEmma Christensen\n\nApr 22, 2025\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-08-Sweet-Potato-Lasagna%2FIMG_2053_02)\n\n[You Won't Miss The Noodles in This Cheesy Sweet Potato Lasagna](https:\/\/www.thekitchn.com\/sweet-potato-lasagna-recipe-23213974)\n\nIt doesn't get much cozier than this.\n\nTara Holland\n\nSep 4, 2021\n\n![Head on shot of chopsticks picking up a bunch of noodles out of a white bowl full of gochujang noodle soup.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-12-gochujang-chicken-noodle-soup%2Fgochujang-chicken-noodle-soup-644)\n\n[This Beloved Condiment Is the Secret to Better Chicken Noodle Soup](https:\/\/www.thekitchn.com\/gochujang-chicken-noodle-soup-recipe-23612313)\n\nSo. 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Crust of bread with butter next to it](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-01-irish-seafood-chowder%2Firish-seafood-chowder-003)\n\n[Irish Seafood Chowder Is My New Soup Obsession](https:\/\/www.thekitchn.com\/irish-seafood-chowder-recipe-23471902)\n\nI spent over two weeks traveling around Ireland, and number one on this culinary journey was Irish seafood chowder.\n\nRachel Dolfi\n\nJan 10, 2023\n\n![A big bowl of make-ahead holiday salad topped with fried shallots and watermelon radishes.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-10-gb-make-ahead-holiday-salad%2Fgb-make-ahead-holiday-salad-0016)\n\n[My \"Great Big Make-Ahead Holiday Salad\" Is the One Thing I Make Every Year](https:\/\/www.thekitchn.com\/make-ahead-holiday-salad-recipe-23604128)\n\nThe salad that will steal the show.\n\nRachel Perlmutter\n\nNov 5, 2025\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-11-Mashed-Mofongo%2F2021-11-19_ATK12281_1)\n\n[Mashed Mofongo](https:\/\/www.thekitchn.com\/mashed-mofongo-recipe-23244833)\n\nIt combines everything you love about buttery mashed potatoes with garlicky mashed fried plantains.\n\nMarisel Salazar\n\nNov 22, 2021\n\n![Two clear mugs filled with dark red beverage, garnished with orange peels and spices, beside pinecones.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2025%2F11-2025%2F2025-11-gluhwein%2Fgluhwein-700)\n\n[This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink](https:\/\/www.thekitchn.com\/recipe-german-gluhwein-238371)\n\nFor the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix.\n\nLily Kelting\n\nDec 7, 2025\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-10-potato-stuffing%2Fpotato-stuffing-0105-1)\n\n[My Mom's Legendary Potato Stuffing Is Worth Fighting Over](https:\/\/www.thekitchn.com\/pennsylvania-dutch-potato-filling-recipe-23603496)\n\nIt’s truly perfect.\n\nTaylor Kocher\n\nNov 12, 2023\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2022-10-mushroom-risotto%2Fmushroom-risotto-0428_b8d293_landscape)\n\n[This Creamy Mushroom Risotto Is the Ultimate Meatless Main](https:\/\/www.thekitchn.com\/mushroom-risotto-recipe-23424427)\n\nI make risotto at home almost weekly, which means I’ve run through just about every iteration. My favorite, though, is mushroom risotto. Mushroom risotto contains all the ingredients found in traditional risotto — aromatics, short-grain rice, white wine, broth, Parmesan cheese, and butter — plus lots of meaty mushrooms scented with fresh thyme.\n\nSheela Prakash\n\nMay 27, 2025\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-10-chocolate-trifle%2F2021-09-30_ATK12083)\n\n[The Old-School Chocolate Pudding Dessert I Bring to Every Party](https:\/\/www.thekitchn.com\/chocolate-trifle-recipe-23228845)\n\nNo one has to know how easy it is to make.\n\nPatty Catalano\n\nNov 23, 2024\n\n![Sliced potatoes, sausage, and bacon in a yellow pot, garnished with parsley and simmering in broth.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2026%2F03-2026%2F2026-03-irish-coddle%2Firish-coddle-258)\n\n[Irish Coddle Is a Hearty One-Pot Stew Perfect for St. Patrick’s Day](https:\/\/www.thekitchn.com\/coddle-recipe-23281070)\n\nCoddle is made with only a handful of ingredients: onions, potatoes, bacon, and sausage. It was traditionally served on Thursdays when families would use up any leftover “rashers” (bacon) and sausages from the week. This is also because traditionally Catholics abstain from eating meat on Fridays. As this dish was derived from leftovers, sometimes root vegetables or whatever else was left over from the week were added. Here’s how I make this traditional Irish dish.\n\nTara Holland\n\nMar 10, 2026\n\n![A closeup of Turkey Stew, with shredded turkey, tomatoes, carrots, and parsley in a broth.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-09-Turkey-Stew%2FKitchnKitchn3761-1_01_71d73c_landscape)\n\n[This Rich and Cozy Stew Is the Perfect Way to Use Up Leftover Turkey](https:\/\/www.thekitchn.com\/turkey-stew-recipe-23230257)\n\nWhen you’ve eaten just about all the turkey sandwiches you can stomach, it’s time to get a bit more creative with Thanksgiving leftovers. Enter: this decadent turkey stew. Chunky vegetables, shredded turkey, and a creamy, almost gravy-like broth come together in less than an hour for an irresistible seasonal bowl that fills your house with the aroma of a home-cooked holiday meal. Here’s how to make it. It’s the perfect way to use up leftover turkey.\n\nLaura Rege\n\nNov 3, 2025\n\n[The wordmark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\nMore From Us\n\n- [Our Team](https:\/\/www.thekitchn.com\/team)\n- [About Us](https:\/\/www.thekitchn.com\/about\/about-us)\n- [Contact](https:\/\/www.thekitchn.com\/about\/contact)\n- [Site Map](https:\/\/www.thekitchn.com\/sitemap)\n\nFollow along\n\nGET ON THE LIST\n\nOur daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more.\n\n[The logomark and logotype for the Apartment Therapy brand.](https:\/\/www.apartmenttherapy.com\/)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[The logomark and logotype for the Cubby brand.](https:\/\/www.cubbyathome.com\/)\n\n[The logomark for the Dorm Therapy brand.](https:\/\/www.dormtherapy.com\/)\n\nAT Media's Family of Brands\n\n[Logo for the corporate Apartment Therapy Media brand.](https:\/\/www.apartmenttherapymedia.com\/)\n\n- [About AT Media](https:\/\/www.apartmenttherapymedia.com\/about-us\/our-story)\n- [Jobs](https:\/\/www.apartmenttherapymedia.com\/jobs\/)\n- [Partner with Us](https:\/\/www.apartmenttherapymedia.com\/partner-with-us\/homemade-studios)\n\n© 2026 Apartment Therapy, LLC \/ [Terms of Use](https:\/\/www.thekitchn.com\/about\/terms)[Privacy Policy](https:\/\/www.thekitchn.com\/about\/privacy-policy)[EU and US State Data Subject Requests](https:\/\/privacyportal.onetrust.com\/webform\/aca0e9e8-93f2-47a5-ba3f-00029564ca26\/2828b2f1-a01b-4c03-b487-2e8d4ffd63f3)[Manage Preferences](https:\/\/www.thekitchn.com\/borscht-recipe-23591176)","attrs_readable_markdown":"- [Recipes](https:\/\/www.thekitchn.com\/recipes)\n- [Soups & Stews](https:\/\/www.thekitchn.com\/collection\/soups-stews)\n\n![Rachel Perlmutter](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Rachel PerlmutterCulinary Producer](https:\/\/www.thekitchn.com\/authors\/rachel-perlmutter)\n\n[Rachel Perlmutter](https:\/\/www.thekitchn.com\/authors\/rachel-perlmutter)Culinary Producer\n\nI’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.\n\nFollow\n\nupdated Dec 14, 2023\n\nLearn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long.\n\n[Serves6 to 8Makesabout 10 cupsPrep25 minutesCook1 hour 35 minutes](https:\/\/www.thekitchn.com\/borscht-recipe-23591176#post-recipe-226250430)\n\nCook Mode+\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\nBorscht is the perfect [cold-weather soup](https:\/\/www.thekitchn.com\/soup-recipes-22997427) — it’s rich, earthy, and has just the right amount of sour. I love borscht’s deep ruby-red color, rib-sticking heartiness, and the fact that it’s full of vegetables, which feels like a win come wintertime.\n\nBorscht is endlessly riffable. Plus, it’s a great way to use up the vegetables you have on hand. Because the [beets](https:\/\/www.thekitchn.com\/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827) and [red cabbage](https:\/\/www.thekitchn.com\/know-your-cabbages-green-red-s-112856) will stain any other vegetables you add a bright red, they’ll end up blending in seamlessly (just watch out for your shirt and kitchen towels!). So if your memories of borscht consist of the sickly sweet jarred variety, you owe it to yourself to give the homemade variety a chance.\n\nThe Origins of Borscht\n\nWhile beet borscht is a staple throughout Eastern Europe, it was originally made by Ukrainians as early as the late 1600s. The most common type of borscht is the bright-red beet variety; however, the term refers to a wide range of sour soups that highlight ingredients like cabbage, rye, and sorrel. The name comes from the Slavic word for common hogweed, which was used to make a pickled soup. Over time, this inspired a wide array of tart soups, among which the Ukrainian beet borscht was most popular.\n\n![Overhead view of borscht in a beige bowl, topped with sour cream, cucumber and dill.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2FPhoto%2FRecipes%2F2023-10-borscht%2Fborscht-035)\n\nCredit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter\n\nIngredients in Borscht\n\n- [**Beets**](https:\/\/www.thekitchn.com\/beet-recipes-23564684)**.** Cut these into slightly larger pieces so they don’t get lost in the soup.\n- **Aromatics.** A mix of carrots and onions build flavor.\n- **Tomato paste.** Cook until darkened in color to add a rich depth of flavor.\n- **Beef.** To make things easier, opt for boneless cuts like [chuck roast](https:\/\/www.thekitchn.com\/whats-the-difference-between-top-round-roast-and-chuck-roast-242523) or pre-cut stew meat.\n- **Broth.** Use low-sodium vegetable or chicken broth rather than beef so that its flavor doesn’t overpower the beets.\n- **Cabbage.** Shredded red cabbage boosts the soup’s vibrant color.\n- **Vinegar.** A generous pour of red wine vinegar adds brightness and cuts through the rich soup. It also helps maintain the vibrant color.\n\nHot Borscht vs. Cold Borscht\n\nBorscht is served both hot and cold, although the ingredients vary. Hot borscht is typically chunky, served with a dollop of sour cream on top. Cold borscht is often a little smoother and creamier, with sour cream or buttermilk stirred in for a light, bright fuchsia pink soup.\n\nWhat to Serve with Borscht\n\nServe this warm borscht with a dollop of sour cream on top. I like to stir in a little horseradish to give the creamy topping a little kick. While cucumbers are traditionally reserved as a topping for chilled borscht, I think they work well on hot soup as well, adding a fresh, cooling flavor. Lastly, you can’t go wrong with a generous sprinkling of dill fronds for herby freshness.\n\nLearn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long.\n\n### Ingredients\n#### For the borscht:\n- 1\n  large yellow onion\n- 1\n  pound\n  \n  boneless beef chuck roast or stew meat\n- 2\n  teaspoons\n  \n  kosher salt, divided, plus more as needed\n- 2\n  tablespoons\n  \n  olive oil, divided\n- 1\n  (6-ounce) can\n  \n  tomato paste\n- 2\n  (32-ounce) cartons\n  \n  low-sodium vegetable or chicken broth (about 8 cups)\n- 2\n  dried bay leaves\n- 1 1\/4\n  pounds\n  \n  loose red beets (about 3 large)\n- 3\n  medium carrots (about 10 ounces)\n- 1\n  large russet potato (about 8 ounces)\n- 1\/2\n  small red cabbage (about 1 pound)\n- 1\/4\n  cup\n  \n  red wine vinegar\n- 1\/4\n  cup\n  \n  packed light brown sugar\n\n#### For serving:\n- 1\/2\n  medium bunch\n  \n  fresh dill\n- 1\/2\n  medium English cucumber (optional)\n- 1\n  (8-ounce) container\n  \n  sour cream (1 cup)\n- 1\n  tablespoon\n  \n  prepared horseradish (optional)\n- 1\/2\n  teaspoon\n  \n  kosher salt\n\n1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Halve and thinly slice 1 large yellow onion (about 2 cups). Trim off any large pieces of fat from 1 pound boneless beef chuck roast, then cut into rough 1-inch pieces (no need to cut stew meat). Season the beef with 1 teaspoon of the kosher salt.\n2. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer and sear until browned all over, 2 to 3 minutes per side. Transfer to a plate.\n3. Reduce the heat to medium. Add the onion and cook, scraping up the brown bits from the bottom of the pot with a wooden spoon, until golden brown and translucent, about 5 minutes. Add 1 (6-ounce) can tomato paste and cook, stirring occasionally, until the tomato paste is slightly darkened, 2 to 4 minutes.\n4. Return the beef and any accumulated juices to the pot. Add 2 (32-ounce) cartons low-sodium vegetable or chicken broth and 2 dried bay leaves. Scrape the bottom of the pot to loosen any browned bits, increase heat to high, and bring to a boil. Reduce the heat to maintain a simmer. Simmer until the beef is tender, about 1 hour.\n5. Meanwhile, peel and cut 1 1\/4 pounds loose red beets into 3\/4-inch pieces (about 3 1\/2 cups). Peel and dice 3 medium carrots (about 1 1\/2 cups). Peel and dice 1 large russet potato (about 1 1\/2 cups). Place on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining 1 teaspoon kosher salt. Toss to combine and spread into an even layer. Roast until crisp-tender and browned in spots, about 30 minutes.\n6. Prepare the cabbage and toppings while the vegetables are roasting: Cut the core from 1\/2 small red cabbage, then thinly slice (about 3 cups). Coarsely chop the leaves and tender stems from 1\/2 medium bunch fresh dill. Dice 1\/2 medium English cucumber if desired. Add 1 tablespoon prepared horseradish and 1\/2 teaspoon kosher salt to 1 (8-ounce) container sour cream and stir to combine if desired.\n7. Add the roasted vegetables, cabbage, 1\/4 cup red wine vinegar, and 1\/4 cup packed light brown sugar to the pot and stir to combine. Simmer until the cabbage is tender and everything is bright red, about 15 minutes. Discard the bay leaves. Taste and season with more kosher salt as needed. Top each serving with the cucumber, dill, and a dollop of the horseradish sour cream if desired.\n\n### Recipe Notes\n**Make ahead:** The borscht can be made up to 2 days ahead. Let cool and refrigerate in an airtight container. Rewarm on the stovetop.\n\n**Storage:** Refrigerate the borscht in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with more water or broth as needed to thin out to the desired consistency.\n\nFiled in:\n\n## More to Love from The Kitchn\n![Bowl of soup with white beans, kale, carrots, and spices, served with a spoon.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2025%2F09-2025%2F2025-09-lemon-tuscan-white-bean-kale-soup%2Flemon-tuscan-white-bean-kale-soup-058)\n\n![Three bowls of root vegetable potage (thick, creamy, blended soup) with croutons on top](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-09-Potage%2FPotage_2_01_96e405_croppedlead)\n\n[This Impossibly Creamy French Vegetable Soup Is a Fall Staple](https:\/\/www.thekitchn.com\/potage-recipe-23218319)\n\nPronounced poh-taazh, potage is a fancy term for a thick and comforting soup cooked in a pot. Typically, it also infers that the soup is made of vegetables and is puréed until smooth. Like many French dishes, it originates from peasants and farmers who were using the ingredients they had available — in this case, any mix of vegetables. Potage is often enriched at the end with some kind of dairy.\n\nOlivia Mack McCool\n\nAug 13, 2024\n\n![overhead shot of potato salad in a white bowl with a blue rim, topped with dill](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2024-04-potato-salad%2Fpotato-salad-057)\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-08-Sweet-Potato-Lasagna%2FIMG_2053_02)\n\n![Head on shot of chopsticks picking up a bunch of noodles out of a white bowl full of gochujang noodle soup.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-12-gochujang-chicken-noodle-soup%2Fgochujang-chicken-noodle-soup-644)\n\n![A big bowl of make-ahead holiday salad topped with fried shallots and watermelon radishes.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-10-gb-make-ahead-holiday-salad%2Fgb-make-ahead-holiday-salad-0016)\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-11-Mashed-Mofongo%2F2021-11-19_ATK12281_1)\n\n[Mashed Mofongo](https:\/\/www.thekitchn.com\/mashed-mofongo-recipe-23244833)\n\nIt combines everything you love about buttery mashed potatoes with garlicky mashed fried plantains.\n\nMarisel Salazar\n\nNov 22, 2021\n\n![Two clear mugs filled with dark red beverage, garnished with orange peels and spices, beside pinecones.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2025%2F11-2025%2F2025-11-gluhwein%2Fgluhwein-700)\n\n[This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink](https:\/\/www.thekitchn.com\/recipe-german-gluhwein-238371)\n\nFor the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix.\n\nLily Kelting\n\nDec 7, 2025\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-10-potato-stuffing%2Fpotato-stuffing-0105-1)\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2022-10-mushroom-risotto%2Fmushroom-risotto-0428_b8d293_landscape)\n\n[This Creamy Mushroom Risotto Is the Ultimate Meatless Main](https:\/\/www.thekitchn.com\/mushroom-risotto-recipe-23424427)\n\nI make risotto at home almost weekly, which means I’ve run through just about every iteration. My favorite, though, is mushroom risotto. Mushroom risotto contains all the ingredients found in traditional risotto — aromatics, short-grain rice, white wine, broth, Parmesan cheese, and butter — plus lots of meaty mushrooms scented with fresh thyme.\n\nSheela Prakash\n\nMay 27, 2025\n\n![Sliced potatoes, sausage, and bacon in a yellow pot, garnished with parsley and simmering in broth.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2026%2F03-2026%2F2026-03-irish-coddle%2Firish-coddle-258)\n\n[Irish Coddle Is a Hearty One-Pot Stew Perfect for St. Patrick’s Day](https:\/\/www.thekitchn.com\/coddle-recipe-23281070)\n\nCoddle is made with only a handful of ingredients: onions, potatoes, bacon, and sausage. It was traditionally served on Thursdays when families would use up any leftover “rashers” (bacon) and sausages from the week. This is also because traditionally Catholics abstain from eating meat on Fridays. As this dish was derived from leftovers, sometimes root vegetables or whatever else was left over from the week were added. Here’s how I make this traditional Irish dish.\n\nTara Holland\n\nMar 10, 2026\n\n![A closeup of Turkey Stew, with shredded turkey, tomatoes, carrots, and parsley in a broth.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-09-Turkey-Stew%2FKitchnKitchn3761-1_01_71d73c_landscape)\n\n[This Rich and Cozy Stew Is the Perfect Way to Use Up Leftover Turkey](https:\/\/www.thekitchn.com\/turkey-stew-recipe-23230257)\n\nWhen you’ve eaten just about all the turkey sandwiches you can stomach, it’s time to get a bit more creative with Thanksgiving leftovers. Enter: this decadent turkey stew. Chunky vegetables, shredded turkey, and a creamy, almost gravy-like broth come together in less than an hour for an irresistible seasonal bowl that fills your house with the aroma of a home-cooked holiday meal. Here’s how to make it. It’s the perfect way to use up leftover turkey.\n\nLaura Rege\n\nNov 3, 2025","meta_canonical":null}

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Boilerpipe Text	Recipes Soups & Stews Rachel Perlmutter Culinary Producer Rachel Perlmutter Culinary Producer I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce. Follow updated Dec 14, 2023 Learn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long. Serves 6 to 8 Makes about 10 cups Prep 25 minutes Cook 1 hour 35 minutes Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place! We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Borscht is the perfect cold-weather soup — it’s rich, earthy, and has just the right amount of sour. I love borscht’s deep ruby-red color, rib-sticking heartiness, and the fact that it’s full of vegetables, which feels like a win come wintertime. Borscht is endlessly riffable. Plus, it’s a great way to use up the vegetables you have on hand. Because the beets and red cabbage will stain any other vegetables you add a bright red, they’ll end up blending in seamlessly (just watch out for your shirt and kitchen towels!). So if your memories of borscht consist of the sickly sweet jarred variety, you owe it to yourself to give the homemade variety a chance. The Origins of Borscht While beet borscht is a staple throughout Eastern Europe, it was originally made by Ukrainians as early as the late 1600s. The most common type of borscht is the bright-red beet variety; however, the term refers to a wide range of sour soups that highlight ingredients like cabbage, rye, and sorrel. The name comes from the Slavic word for common hogweed, which was used to make a pickled soup. Over time, this inspired a wide array of tart soups, among which the Ukrainian beet borscht was most popular. Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter Ingredients in Borscht Beets . Cut these into slightly larger pieces so they don’t get lost in the soup. Aromatics. A mix of carrots and onions build flavor. Tomato paste. Cook until darkened in color to add a rich depth of flavor. Beef. To make things easier, opt for boneless cuts like chuck roast or pre-cut stew meat. Broth. Use low-sodium vegetable or chicken broth rather than beef so that its flavor doesn’t overpower the beets. Cabbage. Shredded red cabbage boosts the soup’s vibrant color. Vinegar. A generous pour of red wine vinegar adds brightness and cuts through the rich soup. It also helps maintain the vibrant color. Hot Borscht vs. Cold Borscht Borscht is served both hot and cold, although the ingredients vary. Hot borscht is typically chunky, served with a dollop of sour cream on top. Cold borscht is often a little smoother and creamier, with sour cream or buttermilk stirred in for a light, bright fuchsia pink soup. What to Serve with Borscht Serve this warm borscht with a dollop of sour cream on top. I like to stir in a little horseradish to give the creamy topping a little kick. While cucumbers are traditionally reserved as a topping for chilled borscht, I think they work well on hot soup as well, adding a fresh, cooling flavor. Lastly, you can’t go wrong with a generous sprinkling of dill fronds for herby freshness. Learn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long. Ingredients For the borscht: 1 large yellow onion 1 pound boneless beef chuck roast or stew meat 2 teaspoons kosher salt, divided, plus more as needed 2 tablespoons olive oil, divided 1 (6-ounce) can tomato paste 2 (32-ounce) cartons low-sodium vegetable or chicken broth (about 8 cups) 2 dried bay leaves 1 1/4 pounds loose red beets (about 3 large) 3 medium carrots (about 10 ounces) 1 large russet potato (about 8 ounces) 1/2 small red cabbage (about 1 pound) 1/4 cup red wine vinegar 1/4 cup packed light brown sugar For serving: 1/2 medium bunch fresh dill 1/2 medium English cucumber (optional) 1 (8-ounce) container sour cream (1 cup) 1 tablespoon prepared horseradish (optional) 1/2 teaspoon kosher salt Arrange a rack in the middle of the oven and heat the oven to 400ºF. Halve and thinly slice 1 large yellow onion (about 2 cups). Trim off any large pieces of fat from 1 pound boneless beef chuck roast, then cut into rough 1-inch pieces (no need to cut stew meat). Season the beef with 1 teaspoon of the kosher salt. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer and sear until browned all over, 2 to 3 minutes per side. Transfer to a plate. Reduce the heat to medium. Add the onion and cook, scraping up the brown bits from the bottom of the pot with a wooden spoon, until golden brown and translucent, about 5 minutes. Add 1 (6-ounce) can tomato paste and cook, stirring occasionally, until the tomato paste is slightly darkened, 2 to 4 minutes. Return the beef and any accumulated juices to the pot. Add 2 (32-ounce) cartons low-sodium vegetable or chicken broth and 2 dried bay leaves. Scrape the bottom of the pot to loosen any browned bits, increase heat to high, and bring to a boil. Reduce the heat to maintain a simmer. Simmer until the beef is tender, about 1 hour. Meanwhile, peel and cut 1 1/4 pounds loose red beets into 3/4-inch pieces (about 3 1/2 cups). Peel and dice 3 medium carrots (about 1 1/2 cups). Peel and dice 1 large russet potato (about 1 1/2 cups). Place on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining 1 teaspoon kosher salt. Toss to combine and spread into an even layer. Roast until crisp-tender and browned in spots, about 30 minutes. Prepare the cabbage and toppings while the vegetables are roasting: Cut the core from 1/2 small red cabbage, then thinly slice (about 3 cups). Coarsely chop the leaves and tender stems from 1/2 medium bunch fresh dill. Dice 1/2 medium English cucumber if desired. Add 1 tablespoon prepared horseradish and 1/2 teaspoon kosher salt to 1 (8-ounce) container sour cream and stir to combine if desired. Add the roasted vegetables, cabbage, 1/4 cup red wine vinegar, and 1/4 cup packed light brown sugar to the pot and stir to combine. Simmer until the cabbage is tender and everything is bright red, about 15 minutes. Discard the bay leaves. Taste and season with more kosher salt as needed. Top each serving with the cucumber, dill, and a dollop of the horseradish sour cream if desired. Recipe Notes Make ahead: The borscht can be made up to 2 days ahead. Let cool and refrigerate in an airtight container. Rewarm on the stovetop. Storage: Refrigerate the borscht in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with more water or broth as needed to thin out to the desired consistency. Filed in: More to Love from The Kitchn This Impossibly Creamy French Vegetable Soup Is a Fall Staple Pronounced poh-taazh, potage is a fancy term for a thick and comforting soup cooked in a pot. Typically, it also infers that the soup is made of vegetables and is puréed until smooth. Like many French dishes, it originates from peasants and farmers who were using the ingredients they had available — in this case, any mix of vegetables. Potage is often enriched at the end with some kind of dairy. Olivia Mack McCool Aug 13, 2024 Mashed Mofongo It combines everything you love about buttery mashed potatoes with garlicky mashed fried plantains. Marisel Salazar Nov 22, 2021 This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink For the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix. Lily Kelting Dec 7, 2025 This Creamy Mushroom Risotto Is the Ultimate Meatless Main I make risotto at home almost weekly, which means I’ve run through just about every iteration. My favorite, though, is mushroom risotto. Mushroom risotto contains all the ingredients found in traditional risotto — aromatics, short-grain rice, white wine, broth, Parmesan cheese, and butter — plus lots of meaty mushrooms scented with fresh thyme. Sheela Prakash May 27, 2025 Irish Coddle Is a Hearty One-Pot Stew Perfect for St. Patrick’s Day Coddle is made with only a handful of ingredients: onions, potatoes, bacon, and sausage. It was traditionally served on Thursdays when families would use up any leftover “rashers” (bacon) and sausages from the week. This is also because traditionally Catholics abstain from eating meat on Fridays. As this dish was derived from leftovers, sometimes root vegetables or whatever else was left over from the week were added. Here’s how I make this traditional Irish dish. Tara Holland Mar 10, 2026 This Rich and Cozy Stew Is the Perfect Way to Use Up Leftover Turkey When you’ve eaten just about all the turkey sandwiches you can stomach, it’s time to get a bit more creative with Thanksgiving leftovers. Enter: this decadent turkey stew. Chunky vegetables, shredded turkey, and a creamy, almost gravy-like broth come together in less than an hour for an irresistible seasonal bowl that fills your house with the aroma of a home-cooked holiday meal. Here’s how to make it. It’s the perfect way to use up leftover turkey. Laura Rege Nov 3, 2025
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I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce. Follow updated Dec 14, 2023 [(7)](https://www.thekitchn.com/borscht-recipe-23591176#comments-23591176) [Read reviews\!](https://www.thekitchn.com/borscht-recipe-23591176#comments-23591176) Learn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long. [Serves6 to 8Makesabout 10 cupsPrep25 minutesCook1 hour 35 minutes](https://www.thekitchn.com/borscht-recipe-23591176#post-recipe-226250430) Cook Mode+ Save Save this to your Recipe Box — so everything you want to cook is in one place\! Send to Me Print Share [Jump to Recipe](https://www.thekitchn.com/borscht-recipe-23591176#post-recipe-226250430) We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Volume 0% Press shift question mark to access a list of keyboard shortcuts Keyboard Shortcuts EnabledDisabled Play/PauseSPACE Increase Volume↑ Decrease Volume↓ Seek Forward→ Seek Backward← Captions On/Offc Fullscreen/Exit Fullscreenf Mute/Unmutem Seek %0-9 Next Up Ham and Cheese Sliders Recipe (With Hawaiian Roll) 00:37 H.264 320px H.264 480px H.264 720px H.264 1280px AAC Audio H.264 1920px H.264 1080px Live 00:00 01:41 01:41 More Videos 00:37 Ham and Cheese Sliders Recipe (With Hawaiian Roll) 00:45 Easy Fried Rice 00:41 Beet Pesto Pasta 00:28 Sweet & Earthy Roasted Beets 01:09 Classic Stovetop Corned Beef and Cabbage 01:22 Hearty Vegetable Beef Soup Close This video file cannot be played.(Error Code: 224003) X Borscht is the perfect [cold-weather soup](https://www.thekitchn.com/soup-recipes-22997427) — it’s rich, earthy, and has just the right amount of sour. I love borscht’s deep ruby-red color, rib-sticking heartiness, and the fact that it’s full of vegetables, which feels like a win come wintertime. Borscht is endlessly riffable. Plus, it’s a great way to use up the vegetables you have on hand. Because the [beets](https://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827) and [red cabbage](https://www.thekitchn.com/know-your-cabbages-green-red-s-112856) will stain any other vegetables you add a bright red, they’ll end up blending in seamlessly (just watch out for your shirt and kitchen towels!). So if your memories of borscht consist of the sickly sweet jarred variety, you owe it to yourself to give the homemade variety a chance. ## The Origins of Borscht While beet borscht is a staple throughout Eastern Europe, it was originally made by Ukrainians as early as the late 1600s. The most common type of borscht is the bright-red beet variety; however, the term refers to a wide range of sour soups that highlight ingredients like cabbage, rye, and sorrel. The name comes from the Slavic word for common hogweed, which was used to make a pickled soup. Over time, this inspired a wide array of tart soups, among which the Ukrainian beet borscht was most popular. ![Overhead view of borscht in a beige bowl, topped with sour cream, cucumber and dill.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2FPhoto%2FRecipes%2F2023-10-borscht%2Fborscht-035) ![Overhead view of borscht in a beige bowl, topped with sour cream, cucumber and dill.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2FPhoto%2FRecipes%2F2023-10-borscht%2Fborscht-035) Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter ## Ingredients in Borscht - [Beets](https://www.thekitchn.com/beet-recipes-23564684). Cut these into slightly larger pieces so they don’t get lost in the soup. - Aromatics. A mix of carrots and onions build flavor. - Tomato paste. Cook until darkened in color to add a rich depth of flavor. - Beef. To make things easier, opt for boneless cuts like [chuck roast](https://www.thekitchn.com/whats-the-difference-between-top-round-roast-and-chuck-roast-242523) or pre-cut stew meat. - Broth. Use low-sodium vegetable or chicken broth rather than beef so that its flavor doesn’t overpower the beets. - Cabbage. Shredded red cabbage boosts the soup’s vibrant color. - Vinegar. A generous pour of red wine vinegar adds brightness and cuts through the rich soup. It also helps maintain the vibrant color. ## Hot Borscht vs. Cold Borscht Borscht is served both hot and cold, although the ingredients vary. Hot borscht is typically chunky, served with a dollop of sour cream on top. Cold borscht is often a little smoother and creamier, with sour cream or buttermilk stirred in for a light, bright fuchsia pink soup. ## What to Serve with Borscht Serve this warm borscht with a dollop of sour cream on top. I like to stir in a little horseradish to give the creamy topping a little kick. While cucumbers are traditionally reserved as a topping for chilled borscht, I think they work well on hot soup as well, adding a fresh, cooling flavor. Lastly, you can’t go wrong with a generous sprinkling of dill fronds for herby freshness. [Comments](https://www.thekitchn.com/borscht-recipe-23591176#comments-23591176) [(7)](https://www.thekitchn.com/borscht-recipe-23591176#comments-23591176) [Read reviews\!](https://www.thekitchn.com/borscht-recipe-23591176#comments-23591176) ## Borscht Recipe Learn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long. Prep time 25 minutes Cook time 1 hour 35 minutes Makes about 10 cups Serves 6 to 8 #### Nutritional Info View - wheat-free - shellfish-free - soy-free - alcohol-free - egg-free - pork-free - peanut-free - red-meat-free - pescatarian - tree-nut-free - high-fiber - fish-free - gluten-free - vegetarian Per serving, based on 6 servings. (% daily value) - Calories 221 - Fat 7\.8 g (12.0%) - Saturated 1\.3 g (6.6%) - Carbs 35\.9 g (12.0%) - Fiber 6\.0 g (24.2%) - Sugars 10\.4 g - Protein 4\.7 g (9.4%) - Sodium 773\.3 mg (32.2%) [![Powered by Edamam](https://developer.edamam.com/images/badge.png)](https://www.edamam.com/ "Powered by Edamam") ### Ingredients #### For the borscht: - 1 large yellow onion - 1 pound boneless beef chuck roast or stew meat - 2 teaspoons kosher salt, divided, plus more as needed - 2 tablespoons olive oil, divided - 1 (6-ounce) can tomato paste - 2 (32-ounce) cartons low-sodium vegetable or chicken broth (about 8 cups) - 2 dried bay leaves - 1 1/4 pounds loose red beets (about 3 large) - 3 medium carrots (about 10 ounces) - 1 large russet potato (about 8 ounces) - 1/2 small red cabbage (about 1 pound) - 1/4 cup red wine vinegar - 1/4 cup packed light brown sugar #### For serving: - 1/2 medium bunch fresh dill - 1/2 medium English cucumber (optional) - 1 (8-ounce) container sour cream (1 cup) - 1 tablespoon prepared horseradish (optional) - 1/2 teaspoon kosher salt [Shop Recipe](https://www.thekitchn.com/borscht-recipe-23591176) ### Instructions 1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Halve and thinly slice 1 large yellow onion (about 2 cups). Trim off any large pieces of fat from 1 pound boneless beef chuck roast, then cut into rough 1-inch pieces (no need to cut stew meat). Season the beef with 1 teaspoon of the kosher salt. 2. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer and sear until browned all over, 2 to 3 minutes per side. Transfer to a plate. 3. Reduce the heat to medium. Add the onion and cook, scraping up the brown bits from the bottom of the pot with a wooden spoon, until golden brown and translucent, about 5 minutes. Add 1 (6-ounce) can tomato paste and cook, stirring occasionally, until the tomato paste is slightly darkened, 2 to 4 minutes. 4. Return the beef and any accumulated juices to the pot. Add 2 (32-ounce) cartons low-sodium vegetable or chicken broth and 2 dried bay leaves. Scrape the bottom of the pot to loosen any browned bits, increase heat to high, and bring to a boil. Reduce the heat to maintain a simmer. Simmer until the beef is tender, about 1 hour. 5. Meanwhile, peel and cut 1 1/4 pounds loose red beets into 3/4-inch pieces (about 3 1/2 cups). Peel and dice 3 medium carrots (about 1 1/2 cups). Peel and dice 1 large russet potato (about 1 1/2 cups). Place on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining 1 teaspoon kosher salt. Toss to combine and spread into an even layer. Roast until crisp-tender and browned in spots, about 30 minutes. 6. Prepare the cabbage and toppings while the vegetables are roasting: Cut the core from 1/2 small red cabbage, then thinly slice (about 3 cups). Coarsely chop the leaves and tender stems from 1/2 medium bunch fresh dill. Dice 1/2 medium English cucumber if desired. Add 1 tablespoon prepared horseradish and 1/2 teaspoon kosher salt to 1 (8-ounce) container sour cream and stir to combine if desired. 7. Add the roasted vegetables, cabbage, 1/4 cup red wine vinegar, and 1/4 cup packed light brown sugar to the pot and stir to combine. Simmer until the cabbage is tender and everything is bright red, about 15 minutes. Discard the bay leaves. Taste and season with more kosher salt as needed. Top each serving with the cucumber, dill, and a dollop of the horseradish sour cream if desired. ### Recipe Notes Make ahead: The borscht can be made up to 2 days ahead. Let cool and refrigerate in an airtight container. Rewarm on the stovetop. Storage: Refrigerate the borscht in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with more water or broth as needed to thin out to the desired consistency. #### Featured in ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300/k%2FPhoto%2FRecipes%2F2024-03-beef-stroganoff-190%2Fbeef-stroganoff-190-342) [45 Delicious Recipes That Use Up That Tub of Sour Cream](https://www.thekitchn.com/recipes-with-sour-cream-23679128) Recipe Roundup [Jan Valdez](https://www.thekitchn.com/authors/jan-valdez) ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300/k%2Farchive%2Fafd9ddc56ebaf92e94ecc351a14538abf7b39a80_d8e206_landscape) [23 Red Cabbage Recipes to Make Week After Week](https://www.thekitchn.com/red-cabbage-recipes-23612565) Recipe Roundup [Grace Elkus](https://www.thekitchn.com/authors/grace-elkus) [See More Recipes](https://www.thekitchn.com/recipes) Reviews (7) Filed in: [Recipes](https://www.thekitchn.com/recipes) [recipe](https://www.thekitchn.com/collection/recipe) [root vegetables](https://www.thekitchn.com/collection/root-vegetables) [make ahead](https://www.thekitchn.com/collection/make-ahead) [keeps well](https://www.thekitchn.com/collection/keeps-well) ## More to Love from The Kitchn ![An overhead view of polish pickle soup in a bowl on a marble surface with rye bread next to it.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2024-02-polish-pickle-soup%2Fpolish-pickle-soup-075) [This Slightly Controversial Ingredient Is the Secret to Better Soup](https://www.thekitchn.com/polish-pickle-soup-recipe-23628556) All the pickle girls out there — this one’s for you. 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Sheela Prakash May 27, 2025 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-10-chocolate-trifle%2F2021-09-30_ATK12083) [The Old-School Chocolate Pudding Dessert I Bring to Every Party](https://www.thekitchn.com/chocolate-trifle-recipe-23228845) No one has to know how easy it is to make. Patty Catalano Nov 23, 2024 ![Sliced potatoes, sausage, and bacon in a yellow pot, garnished with parsley and simmering in broth.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/tk%2Fphoto%2F2026%2F03-2026%2F2026-03-irish-coddle%2Firish-coddle-258) [Irish Coddle Is a Hearty One-Pot Stew Perfect for St. Patrick’s Day](https://www.thekitchn.com/coddle-recipe-23281070) Coddle is made with only a handful of ingredients: onions, potatoes, bacon, and sausage. It was traditionally served on Thursdays when families would use up any leftover “rashers” (bacon) and sausages from the week. This is also because traditionally Catholics abstain from eating meat on Fridays. As this dish was derived from leftovers, sometimes root vegetables or whatever else was left over from the week were added. Here’s how I make this traditional Irish dish. Tara Holland Mar 10, 2026 ![A closeup of Turkey Stew, with shredded turkey, tomatoes, carrots, and parsley in a broth.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-09-Turkey-Stew%2FKitchnKitchn3761-1_01_71d73c_landscape) [This Rich and Cozy Stew Is the Perfect Way to Use Up Leftover Turkey](https://www.thekitchn.com/turkey-stew-recipe-23230257) When you’ve eaten just about all the turkey sandwiches you can stomach, it’s time to get a bit more creative with Thanksgiving leftovers. Enter: this decadent turkey stew. Chunky vegetables, shredded turkey, and a creamy, almost gravy-like broth come together in less than an hour for an irresistible seasonal bowl that fills your house with the aroma of a home-cooked holiday meal. Here’s how to make it. It’s the perfect way to use up leftover turkey. Laura Rege Nov 3, 2025 [The wordmark and logotype for the Kitchn brand.](https://www.thekitchn.com/) More From Us - [Our Team](https://www.thekitchn.com/team) - [About Us](https://www.thekitchn.com/about/about-us) - [Contact](https://www.thekitchn.com/about/contact) - [Site Map](https://www.thekitchn.com/sitemap) Follow along GET ON THE LIST Our daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more. 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Readable Markdown	- [Recipes](https://www.thekitchn.com/recipes) - [Soups & Stews](https://www.thekitchn.com/collection/soups-stews) ![Rachel Perlmutter](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Rachel PerlmutterCulinary Producer](https://www.thekitchn.com/authors/rachel-perlmutter) [Rachel Perlmutter](https://www.thekitchn.com/authors/rachel-perlmutter)Culinary Producer I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce. Follow updated Dec 14, 2023 Learn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long. [Serves6 to 8Makesabout 10 cupsPrep25 minutesCook1 hour 35 minutes](https://www.thekitchn.com/borscht-recipe-23591176#post-recipe-226250430) Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place\! We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Borscht is the perfect [cold-weather soup](https://www.thekitchn.com/soup-recipes-22997427) — it’s rich, earthy, and has just the right amount of sour. I love borscht’s deep ruby-red color, rib-sticking heartiness, and the fact that it’s full of vegetables, which feels like a win come wintertime. Borscht is endlessly riffable. Plus, it’s a great way to use up the vegetables you have on hand. Because the [beets](https://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827) and [red cabbage](https://www.thekitchn.com/know-your-cabbages-green-red-s-112856) will stain any other vegetables you add a bright red, they’ll end up blending in seamlessly (just watch out for your shirt and kitchen towels!). So if your memories of borscht consist of the sickly sweet jarred variety, you owe it to yourself to give the homemade variety a chance. The Origins of Borscht While beet borscht is a staple throughout Eastern Europe, it was originally made by Ukrainians as early as the late 1600s. The most common type of borscht is the bright-red beet variety; however, the term refers to a wide range of sour soups that highlight ingredients like cabbage, rye, and sorrel. The name comes from the Slavic word for common hogweed, which was used to make a pickled soup. Over time, this inspired a wide array of tart soups, among which the Ukrainian beet borscht was most popular. ![Overhead view of borscht in a beige bowl, topped with sour cream, cucumber and dill.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2FPhoto%2FRecipes%2F2023-10-borscht%2Fborscht-035) Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter Ingredients in Borscht - [Beets](https://www.thekitchn.com/beet-recipes-23564684). Cut these into slightly larger pieces so they don’t get lost in the soup. - Aromatics. A mix of carrots and onions build flavor. - Tomato paste. Cook until darkened in color to add a rich depth of flavor. - Beef. To make things easier, opt for boneless cuts like [chuck roast](https://www.thekitchn.com/whats-the-difference-between-top-round-roast-and-chuck-roast-242523) or pre-cut stew meat. - Broth. Use low-sodium vegetable or chicken broth rather than beef so that its flavor doesn’t overpower the beets. - Cabbage. Shredded red cabbage boosts the soup’s vibrant color. - Vinegar. A generous pour of red wine vinegar adds brightness and cuts through the rich soup. It also helps maintain the vibrant color. Hot Borscht vs. Cold Borscht Borscht is served both hot and cold, although the ingredients vary. Hot borscht is typically chunky, served with a dollop of sour cream on top. Cold borscht is often a little smoother and creamier, with sour cream or buttermilk stirred in for a light, bright fuchsia pink soup. What to Serve with Borscht Serve this warm borscht with a dollop of sour cream on top. I like to stir in a little horseradish to give the creamy topping a little kick. While cucumbers are traditionally reserved as a topping for chilled borscht, I think they work well on hot soup as well, adding a fresh, cooling flavor. Lastly, you can’t go wrong with a generous sprinkling of dill fronds for herby freshness. Learn how to make hearty borscht full of beets, cabbage, and tender beef to keep you warm all winter long. ### Ingredients #### For the borscht: - 1 large yellow onion - 1 pound boneless beef chuck roast or stew meat - 2 teaspoons kosher salt, divided, plus more as needed - 2 tablespoons olive oil, divided - 1 (6-ounce) can tomato paste - 2 (32-ounce) cartons low-sodium vegetable or chicken broth (about 8 cups) - 2 dried bay leaves - 1 1/4 pounds loose red beets (about 3 large) - 3 medium carrots (about 10 ounces) - 1 large russet potato (about 8 ounces) - 1/2 small red cabbage (about 1 pound) - 1/4 cup red wine vinegar - 1/4 cup packed light brown sugar #### For serving: - 1/2 medium bunch fresh dill - 1/2 medium English cucumber (optional) - 1 (8-ounce) container sour cream (1 cup) - 1 tablespoon prepared horseradish (optional) - 1/2 teaspoon kosher salt 1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Halve and thinly slice 1 large yellow onion (about 2 cups). Trim off any large pieces of fat from 1 pound boneless beef chuck roast, then cut into rough 1-inch pieces (no need to cut stew meat). Season the beef with 1 teaspoon of the kosher salt. 2. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer and sear until browned all over, 2 to 3 minutes per side. Transfer to a plate. 3. Reduce the heat to medium. Add the onion and cook, scraping up the brown bits from the bottom of the pot with a wooden spoon, until golden brown and translucent, about 5 minutes. Add 1 (6-ounce) can tomato paste and cook, stirring occasionally, until the tomato paste is slightly darkened, 2 to 4 minutes. 4. Return the beef and any accumulated juices to the pot. Add 2 (32-ounce) cartons low-sodium vegetable or chicken broth and 2 dried bay leaves. Scrape the bottom of the pot to loosen any browned bits, increase heat to high, and bring to a boil. Reduce the heat to maintain a simmer. Simmer until the beef is tender, about 1 hour. 5. Meanwhile, peel and cut 1 1/4 pounds loose red beets into 3/4-inch pieces (about 3 1/2 cups). Peel and dice 3 medium carrots (about 1 1/2 cups). Peel and dice 1 large russet potato (about 1 1/2 cups). Place on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining 1 teaspoon kosher salt. Toss to combine and spread into an even layer. Roast until crisp-tender and browned in spots, about 30 minutes. 6. Prepare the cabbage and toppings while the vegetables are roasting: Cut the core from 1/2 small red cabbage, then thinly slice (about 3 cups). Coarsely chop the leaves and tender stems from 1/2 medium bunch fresh dill. Dice 1/2 medium English cucumber if desired. Add 1 tablespoon prepared horseradish and 1/2 teaspoon kosher salt to 1 (8-ounce) container sour cream and stir to combine if desired. 7. Add the roasted vegetables, cabbage, 1/4 cup red wine vinegar, and 1/4 cup packed light brown sugar to the pot and stir to combine. Simmer until the cabbage is tender and everything is bright red, about 15 minutes. Discard the bay leaves. Taste and season with more kosher salt as needed. Top each serving with the cucumber, dill, and a dollop of the horseradish sour cream if desired. ### Recipe Notes Make ahead: The borscht can be made up to 2 days ahead. Let cool and refrigerate in an airtight container. Rewarm on the stovetop. Storage: Refrigerate the borscht in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with more water or broth as needed to thin out to the desired consistency. Filed in: ## More to Love from The Kitchn ![Bowl of soup with white beans, kale, carrots, and spices, served with a spoon.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/tk%2Fphoto%2F2025%2F09-2025%2F2025-09-lemon-tuscan-white-bean-kale-soup%2Flemon-tuscan-white-bean-kale-soup-058) ![Three bowls of root vegetable potage (thick, creamy, blended soup) with croutons on top](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-09-Potage%2FPotage_2_01_96e405_croppedlead) [This Impossibly Creamy French Vegetable Soup Is a Fall Staple](https://www.thekitchn.com/potage-recipe-23218319) Pronounced poh-taazh, potage is a fancy term for a thick and comforting soup cooked in a pot. Typically, it also infers that the soup is made of vegetables and is puréed until smooth. Like many French dishes, it originates from peasants and farmers who were using the ingredients they had available — in this case, any mix of vegetables. Potage is often enriched at the end with some kind of dairy. Olivia Mack McCool Aug 13, 2024 ![overhead shot of potato salad in a white bowl with a blue rim, topped with dill](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2024-04-potato-salad%2Fpotato-salad-057) ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-08-Sweet-Potato-Lasagna%2FIMG_2053_02) ![Head on shot of chopsticks picking up a bunch of noodles out of a white bowl full of gochujang noodle soup.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-12-gochujang-chicken-noodle-soup%2Fgochujang-chicken-noodle-soup-644) ![A big bowl of make-ahead holiday salad topped with fried shallots and watermelon radishes.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-10-gb-make-ahead-holiday-salad%2Fgb-make-ahead-holiday-salad-0016) ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-11-Mashed-Mofongo%2F2021-11-19_ATK12281_1) [Mashed Mofongo](https://www.thekitchn.com/mashed-mofongo-recipe-23244833) It combines everything you love about buttery mashed potatoes with garlicky mashed fried plantains. Marisel Salazar Nov 22, 2021 ![Two clear mugs filled with dark red beverage, garnished with orange peels and spices, beside pinecones.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/tk%2Fphoto%2F2025%2F11-2025%2F2025-11-gluhwein%2Fgluhwein-700) [This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink](https://www.thekitchn.com/recipe-german-gluhwein-238371) For the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix. Lily Kelting Dec 7, 2025 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-10-potato-stuffing%2Fpotato-stuffing-0105-1) ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2022-10-mushroom-risotto%2Fmushroom-risotto-0428_b8d293_landscape) [This Creamy Mushroom Risotto Is the Ultimate Meatless Main](https://www.thekitchn.com/mushroom-risotto-recipe-23424427) I make risotto at home almost weekly, which means I’ve run through just about every iteration. My favorite, though, is mushroom risotto. Mushroom risotto contains all the ingredients found in traditional risotto — aromatics, short-grain rice, white wine, broth, Parmesan cheese, and butter — plus lots of meaty mushrooms scented with fresh thyme. Sheela Prakash May 27, 2025 ![Sliced potatoes, sausage, and bacon in a yellow pot, garnished with parsley and simmering in broth.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/tk%2Fphoto%2F2026%2F03-2026%2F2026-03-irish-coddle%2Firish-coddle-258) [Irish Coddle Is a Hearty One-Pot Stew Perfect for St. Patrick’s Day](https://www.thekitchn.com/coddle-recipe-23281070) Coddle is made with only a handful of ingredients: onions, potatoes, bacon, and sausage. It was traditionally served on Thursdays when families would use up any leftover “rashers” (bacon) and sausages from the week. This is also because traditionally Catholics abstain from eating meat on Fridays. As this dish was derived from leftovers, sometimes root vegetables or whatever else was left over from the week were added. Here’s how I make this traditional Irish dish. Tara Holland Mar 10, 2026 ![A closeup of Turkey Stew, with shredded turkey, tomatoes, carrots, and parsley in a broth.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-09-Turkey-Stew%2FKitchnKitchn3761-1_01_71d73c_landscape) [This Rich and Cozy Stew Is the Perfect Way to Use Up Leftover Turkey](https://www.thekitchn.com/turkey-stew-recipe-23230257) When you’ve eaten just about all the turkey sandwiches you can stomach, it’s time to get a bit more creative with Thanksgiving leftovers. Enter: this decadent turkey stew. Chunky vegetables, shredded turkey, and a creamy, almost gravy-like broth come together in less than an hour for an irresistible seasonal bowl that fills your house with the aroma of a home-cooked holiday meal. Here’s how to make it. It’s the perfect way to use up leftover turkey. Laura Rege Nov 3, 2025
Shard	150 (laksa)
Root Hash	1151582128824893550
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