Borscht soup has a timeless appeal that transcends borders, evoking feelings of warmth, tradition, and nourishment. This vibrant, beetroot-based soup is a staple of Eastern European cuisine, cherished not only for its bold color and rich flavor but also for its versatility and health benefits. Whether you’re a seasoned home cook or just starting out, learning how to make authentic borscht can elevate your culinary repertoire and bring a taste of centuries-old tradition to your table.
In this comprehensive guide, we present the best borscht soup recipe, complete with expert tips, ingredient insights, and variations to suit every taste. Let’s delve into the origins, ingredients, cooking method, and serving suggestions to make the perfect borscht.
What Is Borscht Soup?
Borscht, or bortsch, is a traditional soup of Slavic origin, primarily made with beets, giving it a signature reddish-purple hue. Though its roots lie in Ukraine, the soup has been adopted and adapted by neighboring countries such as Russia, Poland, and Belarus. It’s made with a base of broth, enriched with vegetables, and often includes meat or fermented components like vinegar or sour cream.
Borscht can be served either hot or cold, the latter known as “cold borscht” or “okroshka,” which is especially popular in summer months. The hot version is hearty and warm, packed with flavor and nutrients.
Pro Tip: The key to great borscht is balanced seasoning. The sweetness of beets should be offset with tanginess from vinegar or lemon juice, and the broth must be rich but not overpowering.
History of Borscht Soup
Borscht has a long and storied history. Its origins trace back over a thousand years to the region of Kievan Rus, the medieval Slavic state that included modern-day Ukraine, Belarus, and parts of Russia. Originally, borscht was made using soured grain rye water or fermented beet kvass as a base, which gave it a naturally tangy flavor. Over time, meat-based broths, root vegetables, and cabbage were introduced, evolving the dish into the hearty soup we know today.
The version of borscht popular in diaspora communities, especially in the United States, often uses tomatoes and beef, a fusion of Old and New World ingredients. This evolution highlights how borscht soup recipes have adapted to local tastes and ingredient availability.
Ingredients for Classic Borscht Soup
Preparing borscht soup requires a harmonious blend of vegetables, proteins (optional), and seasonings. Below is a list of basic ingredients for a classic hot borscht with beef:
Vegetables
- 2–3 medium-sized beets (approximately 1 kg)
- 1 tablespoon vegetable oil or butter
- ½ white or yellow onion
- 2 cloves garlic
- 3 carrots, grated
- 1 celery stalk, chopped
- 1 cup shredded cabbage
- 1 medium potato, diced
- 1 can (14.5 oz) diced tomatoes or 2 fresh tomatoes
Broth and Seasonings
- 6–8 cups beef or vegetable broth
- Salt and black pepper to taste
- 1 teaspoon sugar (optional, to balance acid)
- 2 tablespoons red wine or white vinegar, or the juice of 1 lemon (added before serving)
- Bay leaf and fresh herbs like dill or parsley (optional)
Proteins (Optional)
- 500 g beef chuck or brisket, cubed
- 4 smoked sausage links (optional for extra flavor and texture)
Garnishes
- 2–4 tablespoons sour cream
- Chopped fresh dill or parsley
- Plain yogurt (for a dairy-free option)
Some variations might also include turnips, beans, or kohlrabi. Always feel free to customize based on dietary preferences and seasonality.
Step-by-Step Borscht Soup Recipe
This detailed recipe serves 6–8 people and takes approximately 1.5 to 2 hours, with minimal hands-on time. Patience and slow cooking bring out the best flavors.
Step 1: Prepare the Beets
Beets can stain hands and surfaces easily, so wear gloves and cover your work area if preferred.
- Peel the beets and grate them coarsely.
- Alternatively, cut into matchstick or small cube shapes for a chunkier texture.
- Heat one tablespoon of oil or butter in a large pot or Dutch oven.
- Add the grated beets and sauté for 5 minutes to bring out their sweetness. Set aside.
Step 2: Sauté the Aromatics
- In the same pot, add a bit more oil if needed and sauté the finely chopped onion for 3–4 minutes until soft.
- Add grated carrots, chopped celery, and garlic; cook for another 5 minutes until fragrant and lightly golden.
Step 3: Brown the Meat (Optional)
If using beef:
- Add cubed beef to the pot and brown it on all sides for 5–7 minutes.
- Once the meat is browned, return the sautéed beets to the pot.
Step 4: Add Broth and Vegetables
- Pour in approximately 4 cups of broth, enough to cover the meat and veggies.
- Place a bay leaf and simmer for 45 minutes to 1 hour, or until the meat is tender (if using bone-in beef, it may take longer).
- Add chopped cabbage, diced potatoes, and canned tomatoes to the pot.
- Pour in the remaining broth—filling the pot to about 2 inches from the top. Stir well.
- Continue simmering for another 30–45 minutes until the cabbage and potatoes are tender.
Step 5: Finishing Touches and Serving
- Just before serving, stir in vinegar or lemon juice to bring out the brightness of the flavors.
- Taste and adjust seasoning with salt, pepper, and a touch of sugar if necessary.
- Remove the bay leaf and ladle the soup into bowls.
- Top with a dollop of sour cream or plain yogurt and a sprinkle of fresh herbs like parsley or dill.
Variations of Borscht Soup
One of the beauties of borscht soup recipes is their adaptability. Over time, the soup has evolved with local ingredients and tastes across Eastern Europe and beyond.
1. Vegan Borscht Soup
To make a meat-free version:
- Omit beef and sausages entirely.
- Use vegetable broth instead of beef broth.
- Increase the amount of root vegetables or add lentils and beans for protein content.
- Use olive oil or avocado oil instead of animal fats.
This version remains hearty and comforting while appealing to plant-based diets.
2. Cold Summer Borscht (Okroshka)
Originating in Russia, cold borscht is refreshing and ideal for hot weather.
Ingredients:
- Cooked cold beets
- Boiled potatoes, chopped
- Dill and green onions
- Kvass (fermented rye beverage) or a combination of water, vinegar, and lemon juice
- Boiled eggs and cucumbers (optional)
Cold borscht is often garnished with sour cream and served chilled.
3. Polish-Style Borscht (Barszcz)
Polish borscht often omits tomatoes and includes a special mushroom broth.
Unique Ingredients:
- Dried porcini mushrooms
- Garlic croutons or mushroom dumplings (uszka)
- Less cabbage, more root vegetables
Barszcz is typically served with fried mushrooms and is popular during Christmas Eve.
4. Ukranian Borscht with Beans
In some regions of Ukraine, dried beans or white beans are added for texture.
Key Ingredients:
- Soaked dried white beans
- Smoked sausage (e.g., kovbasa)
- More emphasis on leafy greens like Swiss chard or spinach
This heartier version is both satisfying and fiber-rich.
Health Benefits of Borscht Soup
Borscht is more than just a delicious soup—it’s loaded with health benefits due to its vegetable-heavy composition.
Bone and Heart Health
If made with beef, borscht is a good source of protein and iron, important for muscle health and oxygen transport in the blood. Bone broth also contains collagen and minerals that support joint and bone health.
Rich in Antioxidants
Beets are packed with antioxidants such as betalains, which help reduce inflammation and may protect against heart disease and certain cancers.
Supports Digestive Health
Vegetables like cabbage and carrots are high in dietary fiber, promoting a healthy digestive system. Fermented versions also offer probiotics.
Low-Calorie and Filling
Borscht is low in fat, especially when prepared with vegetable broth, and is filling due to its high water and fiber content.
Borscht Soup Storage and Reheating Tips
Borscht is an excellent soup for meal prep, as the flavors deepen over time. Here’s how to store and reheat it properly.
Refrigeration
Borscht can be refrigerated for 4–5 days in an airtight container. The vegetables may continue to soften slightly, which is entirely acceptable.
Freezing
For longer preservation:
- Cool the soup completely after cooking.
- Pour into freezer-safe containers or bags, leaving some headspace for expansion.
- Label the containers with the date; borscht freezes well for up to 3 months.
When reheating frozen borscht, thaw it in the refrigerator first, then warm it on the stovetop or microwave.
Reheating
To maintain flavor:
- Reheat gently on the stove over medium heat.
- Adjust seasoning, especially vinegar or lemon juice, after reheating.
- Avoid boiling to preserve the texture of vegetables.
Borscht Soup Serving Suggestions
While borscht can stand on its own as a complete meal, pairing it with the right sides enhances the dining experience.
1. Crusty Bread
A slice of warm, crusty sourdough or rye bread complements borscht perfectly. It’s ideal for dipping or serving alongside.
2. Blini or Pancakes
In Eastern Europe, it’s common to serve borscht with small pancakes or blini, often topped with sour cream or caviar.
3. Side Salad
A light, fresh salad with a tangy vinaigrette cuts through the richness of the soup. Try a cucumber and dill salad or a simple spring mix.
4. Pickled Vegetables
A side of pickled cucumbers or beets adds acidity and a pleasant contrast to the broth.
Common Mistakes to Avoid When Making Borscht
Even with a simple borscht recipe, some common pitfalls can affect the outcome.
1. Skipping the Stewed Beets Step
Sautéing or stewing the grated beets before adding them to the broth enhances their natural sweetness and color development. Skipping this can result in a pale, bland soup.
2. Seasoning Too Early with Salt
Adding salt too early in the cooking process can cause vegetables to release water and become tough. Wait until the soup simmers down and reduces slightly before salting.
3. Overcooking Green Vegetables
Items like cabbage or leafy greens should be added later in the process to preserve their texture and color. Overcooking results in mushy cabbage and grayish broth.
4. Rushing the Broth Base
Using low-quality broth or rushing the cooking process can significantly impact flavor. For best flavor, stew bones or vegetables slowly to extract maximum nutrients and taste.
Final Thoughts on Making the Perfect Borscht Soup
Borscht is not just a soup—it’s a cultural icon, a celebration of earthy flavors, and a tribute to slow, thoughtful cooking. Whether you’re preparing it for a quiet dinner or a festive holiday meal, the borscht soup recipe outlined here will guide you to culinary success.
With its vibrant color, deep flavors, and nutritional benefits, borscht is a dish that stands the test of time. Explore variations, experiment with ingredients, and make it your own. Share it with loved ones, and savor the warmth and tradition it brings to every bowl.
Get Cooking Today!
Your kitchen is calling for a pot of rich, comforting borscht. With the right ingredients, a bit of patience, and a sprinkle of love, you can create a soup that delights the senses and nourishes the body.
Start with our detailed borscht soup recipe, follow the tips, and make this classic dish a staple in your meal rotation. Whether you prefer it warm or chilled, meaty or vegan, borscht is the ultimate expression of culinary comfort.
Now that you know how to make the perfect borscht, why not gather your ingredients and get cooking? Enjoy the bold flavors and vibrant hues of this beloved Eastern European soup.
For more soup recipes, cooking tips, and cultural food insights, be sure to subscribe to our newsletter or follow us on social media. Happy cooking!
What is borscht and where does it originate?
Borscht is a traditional Eastern European soup known for its vibrant red color and hearty ingredients. It has roots in Ukraine, though variations of the soup are popular across Russia, Poland, Belarus, and parts of Central Asia. The base typically includes beets, which give it the signature color, along with other vegetables like cabbage, carrots, onions, and sometimes potatoes. It is often served with a dollop of sour cream and a side of fresh bread.
Historically, borscht was a staple in peasant kitchens due to its use of inexpensive, readily available ingredients. Over time, it has evolved into a beloved dish celebrated for both its rich flavor and nutritional value. Different regions have developed their own versions—some include meat, others are vegetarian—and the soup can be served either hot or cold, depending on the season and local tradition.
Can borscht be made vegetarian or vegan?
Yes, borscht can absolutely be made vegetarian or vegan. Traditional versions often include beef broth or meat, but the soup’s essence lies in its vegetable base—primarily beets, cabbage, carrots, and onions. For a vegetarian version, simply substitute the meat with vegetable broth and omit any animal-based additives. To make it vegan, ensure that the broth is plant-based and replace sour cream with alternatives like vegan yogurt or cashew cream.
There are also techniques to enhance the flavor of vegetarian borscht, such as roasting vegetables before adding them to the pot or sautéing onions and garlic in olive oil to bring out their natural sweetness. Some cooks add a splash of vinegar or lemon juice at the end to brighten the flavor. These adaptations maintain the soul of the dish while making it accessible to those following plant-based diets.
How long does borscht last and can it be frozen?
Borscht can be stored in the refrigerator for up to 5–6 days in an airtight container. Since it’s a vegetable-based soup with acidic ingredients like tomatoes or vinegar, it tends to last longer than many other soups. In fact, some say the flavor gets better after sitting for a day or two as the ingredients meld together. If you have leftovers or want to prepare a large batch, refrigeration is a practical option for short-term storage.
For longer preservation, borscht freezes remarkably well. Before freezing, allow it to cool completely and portion it into containers or freezer bags, leaving room for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat gently on the stove. If you freeze the sour cream separately or add it after reheating, the texture will be more consistent.
Why is my borscht too sour or not red enough?
If your borscht tastes overly sour, it could be due to the amount of vinegar or acidic tomatoes you added. Eastern European borscht often includes a touch of acidity to brighten the flavor, but too much can overpower the earthy sweetness of the beets. To balance it out, try adding a pinch of sugar or a bit more broth. Alternatively, adjust the seasoning and acidity when serving, letting each person customize their own bowl.
A common reason your borscht may not be red enough is because of the type or preparation of beets used. Boiling beets for too long can cause the color to fade, so it’s best to simmer them gently. Using fresh, vibrant red beets and shredding them raw before slow cooking helps preserve the deep color. Another trick is to add a splash of lemon juice or vinegar to the beets before cooking—this helps draw out the natural pigments and intensify the red hue.
What are the best toppings for serving borscht?
The traditional topping for borscht is a generous dollop of sour cream, which adds a creamy, tangy contrast to the earthy and slightly acidic soup. Fresh herbs like dill or parsley lend a bright, aromatic finish, while chopped green onions can add a gentle onion kick and visual appeal. Some variations include garlic bread or croutons on the side for added texture.
Beyond the basics, creative toppings can elevate your borscht experience. A drizzle of olive oil or a spoonful of Greek yogurt can provide richness, especially for a healthier alternative. A dash of horseradish or mustard can bring a zesty kick, and some like to stir in a bit of ketchup or tomato paste to deepen the flavor. Whether sticking to classic garnishes or experimenting with modern twists, toppings allow personalization that enhances each bowl.
Can I use alternative vegetables in borscht?
Yes, borscht is quite flexible, and you can substitute or add vegetables to suit your taste or dietary preferences. While the classic recipe includes beets, cabbage, carrots, onions, and potatoes, you may also consider including parsnips, leeks, bell peppers, or even kale for extra flavor and nutrients. Some cooks add beans or lentils for added protein and a more robust texture in a vegetarian version.
When substituting vegetables, keep in mind the cooking times and how they affect the soup’s consistency and flavor. For example, root vegetables like turnips or rutabagas should be simmered longer, while leafy greens should be added near the end of cooking. Also, avoid adding vegetables that are too watery or release a lot of starch, as this can alter the balance of the broth. Borscht is a canvas for culinary creativity, but staying close to its hearty roots helps preserve its essence.
How do I get the best flavor when making borscht?
The secret to a deeply flavorful borscht lies in the preparation and balance of its ingredients. Start by caramelizing onions and sautéing garlic in oil to develop a rich flavor base. Roasting or sautéing the vegetables, especially the beets and carrots, can enhance their natural sugars and result in a more complex flavor. Additionally, using homemade stock (meat or vegetable) adds depth that store-bought versions can lack.
Cooking techniques also play a role. Simmering borscht slowly allows the ingredients to meld, and adding acidic elements like vinegar or lemon juice near the end brightens the overall taste. Seasoning the soup throughout the cooking process—not just at the end—ensures a well-rounded flavor profile. Taste and adjust salt, pepper, and spice before serving. When you take the time to layer these flavors thoughtfully, each spoonful of borscht becomes a rewarding experience.