Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.
Recipe by Natasha of NatashasKitchen.com on October 13, 2018
Prep time: PT30M
Cook time: PT40M
Total time: PT70M
Rating
4.95 stars (830 reviews)
Keywords
Borsch, Borscht
Ingredients
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)
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
1 can white cannelini 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 black pepper (freshly ground)
1 large garlic clove (pressed)
3 Tbsp chopped dill
Categories
Main Course
Soup
Cuisine
Russian
Ukrainian
Steps
Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
Nutitrion
Serving Size: 1 serving
Calories: 181 kcal
Carbohydrates: 25 g
Protein: 8 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 473 mg
Sugar: 5 g
Unsaturated Fat: 6 g
Reviews
Nikki on 2026-03-15 (5 stars): I was extremely skeptical of this recipe, but it was just incredible. Thank you!!!!!
Irina Narivonchik on 2026-02-20 (5 stars): borscht is the best :D i came across following tweak: instead of tomato paste, chunks, vinegars, lemon, etc, put in pickle juice. since i pickle my own tomatoes, i removed the skins, pureed the tomatoes and used the whole jar of pickle juice and puree in the soup. as the other commentator said--flavor game changer!!! just remember to have everything at the tenderness you want after you add acidic stuff.
Richard B on 2026-02-19 (5 stars): Borscht! Whether the soup is hot or cold. That's what I grew up with anyway - cannot imagine borscht any other way than with a dollop. Mayo is for sandwiches.
stephan Jarmak on 2026-02-19 (5 stars): Secret Ukrainian ingredient is instead of olive oil we use Bacon Fat/Pork Fat/ Salo. Brings out all the flavors!
Laurie on 2026-02-02 (5 stars): Keep a wet paper towel bunched up on your cutting board when chopping onion. Amazing 😄
DW on 2026-02-01 (5 stars): This was very good and it tasted even better the second and third day. I feel like a lot of soups taste even better after sitting in the fridge and melding together for a night.
