I love how nourishing and hearty this soup is without feeling heavy. Borscht is full of vegetables like beets, potatoes, carrots, and celery, making it both filling and nutritious. The broth is infused with garlic, dill, and a slight tang from vinegar, creating a beautiful balance of sweet, savory, and sour. It’s also a great make-ahead recipe—flavors deepen over time, so it’s even better the next day. Whether I’m cooking for my family or meal-prepping for the week, this soup always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For Borscht:
3 medium beets, peeled and grated
4 Tbsp olive oil, divided
8 cups chicken broth
2 cups water
3 medium Yukon potatoes, peeled and sliced into bite-sized pieces
2 carrots, peeled and thinly sliced
For Zazharka (Mirepoix):
2 celery ribs, trimmed and finely chopped
1 small red bell pepper, finely chopped (optional)
1 medium onion, finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings:
1 can white cannellini beans with their juice
2 bay leaves
2–3 Tbsp white vinegar, or to taste
1 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper
1 large garlic clove, pressed
3 Tbsp chopped dill
Directions
I start by prepping all the vegetables—peeling, grating, and chopping everything so it’s ready to go. I keep the sliced potatoes in cold water to prevent browning until I’m ready to use them.
In a large soup pot, I heat 2 tablespoons of olive oil over medium-high heat. Then I sauté the grated beets for about 10 minutes, stirring occasionally until they’re softened.
I add the chicken broth and water to the pot, then stir in the potatoes and carrots. I cook everything together for 10–15 minutes, or until the vegetables are tender.
While that simmers, I heat the remaining 2 tablespoons of oil in a skillet over medium-high heat. I sauté the onion, celery, and red bell pepper (if using) until softened and lightly golden, about 7–8 minutes. Then I stir in the ketchup or tomato sauce and cook it for 30 seconds before transferring the mixture to the soup pot.
When the potatoes and carrots are fork-tender, I add the canned beans with their juice, bay leaves, white vinegar, salt, pepper, garlic, and fresh dill. I let it all simmer for another 2–3 minutes, then taste and adjust the salt and vinegar as needed.
Servings and timing
This recipe serves 10 people. Prep time: 30 minutes Cook time: 40 minutes Total time: 1 hour 10 minutes
Variations
I sometimes add shredded cabbage for extra texture, or swap out chicken broth for vegetable broth to make it vegetarian. For a meatier version, I add browned beef stew meat or smoked sausage. If I want a smoother texture, I blend a portion of the soup before serving—it creates a thicker, more velvety consistency.
Storage/Reheating
Borscht stores beautifully. I keep it in an airtight container in the fridge for up to 4 days. The flavors get better as it sits. To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally. It also freezes well—just leave out the potatoes if I plan to freeze, as they can get grainy when thawed.
FAQs
Can I make this soup vegetarian?
Yes, I just substitute the chicken broth with vegetable broth and skip any meat additions. The beans and vegetables still make it hearty and flavorful.
Do I have to use fresh beets?
Fresh beets are ideal for that deep color and earthy sweetness, but in a pinch, I’ve used pre-cooked or vacuum-packed beets. I just grate them and reduce the sautéing time.
What’s the best way to serve borscht?
I serve it hot with a generous dollop of sour cream or real mayo and some fresh dill. A slice of crusty bread on the side makes it even more satisfying.
Can I freeze borscht?
Yes, it freezes well for up to 2 months. I let it cool completely, portion it into freezer-safe containers, and thaw overnight in the fridge before reheating. I skip the sour cream until serving.
Why add vinegar at the end?
The vinegar brightens the flavors and balances the sweetness of the beets. I add it last to preserve its sharpness, adjusting to taste.
Conclusion
This Classic Borscht is more than just a beet soup—it’s a bowl full of comfort, tradition, and nutrition. I love how it brings together simple ingredients to create something so flavorful and satisfying. Whether I’m sharing it with guests or keeping it all to myself for cozy lunches, this recipe always feels like home.
This classic borscht recipe is a hearty Ukrainian beet soup made with fresh vegetables, tender potatoes, and a rich broth. Serve with sour cream for a comforting, traditional meal.
Ingredients
For Borscht
3 medium beets, peeled and grated
4 Tbsp olive oil, divided
8 cups chicken broth + 2 cups water
3 medium Yukon potatoes, peeled and cut into bite-sized pieces
2 carrots, peeled and thinly sliced
For Zazharka (Mirepoix)
2 celery ribs, trimmed and finely chopped
1 small red bell pepper, finely chopped (optional)
1 medium onion, finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings
1 can white cannellini beans (with juice)
2 bay leaves
2–3 Tbsp white vinegar, or to taste
1 tsp sea salt, or to taste
¼ tsp freshly ground black pepper
1 large garlic clove, pressed
3 Tbsp fresh dill, chopped
Instructions
Prep all vegetables: peel and grate/slice as needed. Keep potatoes in cold water until ready to use to prevent browning.
In a large soup pot (at least 5.5 qt), heat 2 Tbsp olive oil over medium-high heat. Add grated beets and sauté for about 10 minutes until softened.
Add chicken broth and water. Stir in potatoes and carrots. Cook for 10–15 minutes until fork-tender.
Meanwhile, heat remaining 2 Tbsp olive oil in a skillet over medium-high heat. Add chopped onion, celery, and bell pepper. Sauté 7–8 minutes until softened and golden. Add ketchup or tomato sauce, stir for 30 seconds, then transfer to the soup pot.
When potatoes and carrots are tender, add beans with juice, bay leaves, vinegar, salt, pepper, garlic, and dill. Simmer for 2–3 minutes.
Adjust salt and vinegar to taste. Serve hot with a dollop of sour cream or mayo.
Notes
Borscht develops deeper flavor after sitting, so it’s even better the next day.
Make it vegetarian by substituting vegetable broth for chicken broth.
Use gloves when grating beets to avoid staining hands.
