Classic Borscht Recipe
Borscht is a hearty and vibrant soup that hails from Eastern Europe, particularly Ukraine and Russia.
This classic borscht recipe combines the earthy flavors of beets, carrots, and cabbage with a rich and tangy broth, creating a comforting and nutritious dish. Whether you're a seasoned borscht lover or trying it for the first time, this recipe will guide you through creating a delicious bowl of this iconic soup.
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Vegetarian
Cabbage
Soup
Carrots
Pork
Potatoes
Vegan friendly
Ingredients
Steps to make it
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Main Course
Recipe Cuisine:
Eastern European
Servings:
7 people
Preparation Time:
30 minutes
Cooking Time:
Borscht, or sometimes spelled Borsch, is a traditional Eastern European soup that likely originated in Ukraine several centuries ago. The word "borscht" is derived from the Slavic word "borsche," meaning "hogweed," which was a common ingredient in early versions of the soup.
Over time, borscht evolved, and regional variations emerged in countries like Ukraine, Russia, Poland, and Belarus. It typically features beets as a primary ingredient, along with other vegetables like cabbage, carrots, and potatoes. Borscht can be made with or without meat and is often served with sour cream and fresh herbs.
Borscht holds cultural significance in many of these countries and is a symbol of hospitality. It has become a popular and beloved soup enjoyed by people around the world, both in its traditional form and in various adaptations.
Ingredients:
- 500g (1.1 lbs) beets, peeled and diced
- 200g (7 oz) potatoes, peeled and cubed
- 200g (7 oz) carrots, peeled and sliced
- 200g (7 oz) onions, finely chopped
- 200g (7 oz) cabbage, thinly shredded
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1.5 liters (6 cups) vegetable or beef broth
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 tablespoons white vinegar
- Salt and pepper to taste
- Sour cream and fresh dill for garnish
- 1.5 liters (6 cups) water
- 250g (8.8 oz ) beef or pork (optional)
- 1 onion, halved
- 2-3 garlic cloves
- 2 bay leaves
- Salt and pepper to taste
Steps to make it:
Step 1: Prepare the Stock
- If using meat, place it in a large pot with 6 cups of water, onion, garlic, bay leaves, salt, and pepper. Simmer for 1-1.5 hours until the meat is tender. Remove the meat, shred it, and set it aside. Discard the onion, garlic, and bay leaves.
Step 2: Sauté the Vegetables
- In a separate large pot, heat the vegetable oil over medium heat. Add the chopped onions and garlic, and sauté until translucent.
Step 3: Add Beets and Tomato Paste
- Add the diced beets and tomato paste to the pot. Cook for about 5 minutes, stirring occasionally, until the beets start to soften and the tomato paste darkens.
Step 4: Add Carrots and Potatoes
- Stir in the sliced carrots and cubed potatoes. Continue to cook for another 10 minutes, allowing the vegetables to absorb the flavors.
Step 5: Pour in Broth
- Pour the vegetable or beef broth into the pot. Add the bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
Step 6: Add Cabbage and Vinegar
- Add the shredded cabbage and white vinegar to the pot. Simmer for an additional 10 minutes until the cabbage is tender.
Step 7: Combine with Stock and Meat
- If you prepared meat in step 1, add the shredded meat to the soup and simmer for an additional 5 minutes to heat through.
Step 8: Serve
- Ladle the borscht into bowls, garnish with a dollop of sour cream and a sprinkle of fresh dill or green onions. Serve hot and enjoy! Makes a perfect pair with the Homemade Piroshki Recipe.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
