Home > Soup > Classic Borscht Recipe (VIDEO)

Classic Borscht Recipe (VIDEO)

After several requests for my borscht recipe, here it is. Ukrainian Borscht… everyone knows what it is and many people around the world have fallen in love with this iconic beet soup.

Red Borscht Recipe with Dollop of sour cream and dill

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I love the deep ruby color of this borsch! It’s so healthy and nutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C, potassium, Vit B6), oftentimes cabbage is added (vit K, vit C, fiber, etc…). It feels so good serving this to my family. 

Our Family’s Borscht Recipe (Beet Soup)

This is our family’s version of classic borsch and it’s one of the two soups my children absolutely love (Mom’s Meatball Soup being the second). Borscht is definitely on the regular rotation at our house!

This version keeps better because it is a meatless version but doesn’t lack in flavor because it uses good quality chicken broth.

Classic Borsch served with sour cream

Ingredients for Classic Ukrainian Borsch:

It’s best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Start by peeling, grating, chopping, slicing and dicing all of the vegetables for borscht.

Once your potatoes are peeled and sliced, transfer them to a bowl of cold water to keep them from discoloring until ready for use.

Ingredients for Beet Soup Borscht including beets, carrots, potatoes, chicken broth, beans

Note on Using Cabbage:

We used to add cabbage but our children prefer it without so for years now we’ve been making it just like this without cabbage. If you prefer cabbage, add 1/4 to 1/2 small head of cabbage, thinly shredded, adding it when the potatoes are halfway cooked.

How to Peel and Cut Beets:

  • Use gloves when handling beets or your fingertips will stain red for a couple of days.
  • To peel beets, use a simple potato peeler like this one.
  • You can slice the beets into matchsticks but it is way way easier to grate and children don’t mind the texture of grated beets. We love our food processor for this task as it grates more coarsely than on a hand grater so the beets still have some texture. It also keeps the counter and your hands clean (beat juice can be a pain to get out of clothing and porous surfaces).

How to Remove Beet Stains:

When you eat borscht often, you learn quickly to pace a napkin in your lap and bibs on children. If you do get beet juice on your clothes, address the stain right away.

  1. Use a paper-towel to blot off any excess juice.
  2. Run cold water over the opposite/under side of the fabric to push the stain out.
  3. If the stain persists, apply a stain removing agent (I have found that dish soap works well in a pinch) and launder clothing as usual.

How to Make Borscht

Watch Natasha Make Classic Borscht:


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Classic Borscht Recipe (Beet Soup)

4.95 from 672 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 10

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 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

Instructions

  • 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.
Course: Main Course, Soup
Cuisine: Russian, Ukrainian
Keyword: Borsch, Borscht
Skill Level: Medium
Cost to Make: $12-$16

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

So, which camp are you in? Do you love that dollop of sour cream at the end or the flavor that real mayo adds to borscht?

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Sarah
    December 12, 2023

    In the video you add 4 cups chicken broth and 6 cups water. But the recipe says 8 cups chicken broth + 2 cups water. Which is preferred?

    Reply

    • Natashas Kitchen
      December 12, 2023

      Hi Sarah, we updated the recipe a bit, please use the written version and the video as a guide. I hope this helps.

      Reply

  • Betsy Hill
    December 1, 2023

    I topped mine with plain yogurt, and suggested my friends do the same. I made this, and it was so delicious, I shared bowls of it (with dark pumpernickel bread) with friends. One friend, who had not had borscht since leaving Moscow in the 90s, said it was just like she remembered. Another friend, whose Polish grandma made it a lot during his childhood, said it was awesome! I had never had it before I made it, and I thought it was fantastic. I used homemade broth from Thanksgiving leftovers. I also reduced the dill. Oh, and it was beautiful too!

    Reply

    • NatashasKitchen.com
      December 1, 2023

      Hi Betsy! That’s wonderful to hear. Thank you so much for sharing!

      Reply

  • Tony
    November 24, 2023

    It’s disappointing to see this recipe changed yet again. This is the third variation. What happened to the original with shredded carrots and ketchup, kidney beans, etc?
    Do you still have a link for your original Ukrainian borscht?

    Reply

    • Natashas Kitchen
      November 24, 2023

      Hi Tony, this recipe calls for carrots, ketchup and beans, that did not change. I have four Borscht recipes on my blog, all slightly different, were you possibly referring to one of my other recipes?

      Reply

  • Tammy
    November 22, 2023

    Made this recipe as printed, it was the best soup I’ve made in a long time. Loved the flavors. I’ll definitely make this soup again. Freezes well.

    Reply

    • NatashasKitchen.com
      November 22, 2023

      I’m so glad to hear that Tammy! Thank you for the feedback.

      Reply

  • Wendy
    November 21, 2023

    Hi Amanda

    This recipe looks great. I’m trying it tomorrow…:)

    Reply

    • Natashas Kitchen
      November 21, 2023

      I hope you love it Wendy.

      Reply

  • Amanda
    November 15, 2023

    Can I use canned beets for this recipe? if so, how would you recommend to do this?

    Reply

    • Natashas Kitchen
      November 15, 2023

      Hi Amanda, we recommend using fresh, using canned beets makes the borscht slightly sweet.

      Reply

  • James
    November 11, 2023

    Thanks, Natasha!
    I’ll be trying this recipe today.

    I’m not sure if someone mentioned this in the comments however, wearing contact lenses prevents the onion cries.

    Reply

    • NatashasKitchen.com
      November 11, 2023

      Hi James! Thanks for sharing. I hope you love this recipe!

      Reply

  • Poppy Lou
    November 9, 2023

    Love this recipe!
    I can’t seem to get my borscht to be that dark ruby red, it’s more a tomato red. What am I doing wrong?

    Reply

    • Natasha's Kitchen
      November 9, 2023

      Hi Poppy, if you continue to cook the soup for too long, the beets will eventually lose their vibrant color. I recommend following the recipe timeline the best you can.

      Reply

  • Rose
    November 6, 2023

    This was really good. I was not going to put the ketchup because I’m a snob, but I trust this site so I just went with it. Turned out delicious with no “ketchupy” flavor. Going into my soup rotation 🙂

    Reply

    • NatashasKitchen.com
      November 6, 2023

      That’s wonderful to hear, Rose!

      Reply

  • Lucy
    November 3, 2023

    Cooking Impaired. I am not sure about 2 “medium” beets. What would the total weight be? Or can you offer some guidance – when referring to onions or beets or potatoes is medium the size of a tennis ball? or a softball?

    Thank you!

    Reply

    • Natashas Kitchen
      November 4, 2023

      Hi Lucy a medium beet at the store is usually 2-3″ in size. Anything above 3 inches is considered a large beet.

      Reply

      • Lucy
        November 5, 2023

        This is very helpful info! Thank you! My stores have large beets. I know what to buy now 🙂

        Reply

  • Mary
    November 2, 2023

    I once heard that onion fumes seek moisture, and the eyes can be the closest source. The article recommended putting a damp paper towel beside the onions while cutting. I do this regularly now and am no longer bothered by onion fumes. Maybe it works!

    Reply

    • NatashasKitchen.com
      November 2, 2023

      Thank you for the tip, Mary!

      Reply

  • Jane
    November 1, 2023

    This looks so perfect, and the recipe is almost identical to my Mother’s recipe. Thanks for posting it – it is nice to just be able to access it on line anytime! You asked (video) if we have requests. When I was a student in Moscow, I loved an appetizer called Mushrooms Zhulien (like Julienne). Are you familiar with that? I would love a recipe for it, and I’m sure that your readers would love it too!

    Reply

    • Natasha's Kitchen
      November 1, 2023

      You’re welcome, Jane. I’m glad you found this recipe. I have not tried that appetizer yet but thanks for the idea and suggestion!

      Reply

  • Tom
    November 1, 2023

    Natasha – I’m of Ukrainian descent and love your recipes from that region and elsewhere. Like one of your viewers above, I personally like to sauté veg prior to boiling in soups/ stews. I tried w/ your recipe – cooking onion, beets, celery and pepper in olive oil (for 5-10 mins) before adding potatoes, stock/water, etc. It REALLY releases additional flavor. I recommend your fans try this – and serve with some black bread. Keep up the awesome videos – you’re a natural!

    Reply

    • Natashas Kitchen
      November 1, 2023

      Thank you so much for sharing that with me, Tom!

      Reply

  • Becca
    October 29, 2023

    This might be the best soup I’ve made to date! Such earthy but complex flavors…I think due to how the parts were cooked separately and then combined. Lots of chopping (but quite simple to make otherwise)! But that’s okay in my book and usually required for any fresh and healthy soup. *Excellent* recipe, I can’t wait to make it for friends. Thank you!

    Reply

    • Natasha's Kitchen
      October 29, 2023

      Thanks so much for your excellent comments and feedback, Becca. We’re so glad that you loved our Classic Borscht!

      Reply

  • Karen Lukasievich
    October 29, 2023

    Aside from missing the chunks of beef, another primary ingredient is missing from your recipe: cabbage. It is not borsch without cabbage – It’s just beet stew.

    Reply

  • Sebastion Erdelyi
    October 27, 2023

    Needs at least 1-2 more beetroots to make it the prominent flavour but otherwise delicious.

    Reply

    • Natasha's Kitchen
      October 27, 2023

      Thanks for sharing and for the feedback!

      Reply

  • Linda Farynowski
    October 22, 2023

    Great recipe! It was a labor of love as I cut everything by hand and used a box grater for the beets. I will freeze the soup into 3-4 portion containers for the winter.

    Reply

    • Natasha's Kitchen
      October 23, 2023

      Labor of love indeed! Great to hear that you liked our Classic Borscht Recipe!

      Reply

  • Cheryl
    October 19, 2023

    I used red cabbage and beets and they completely lost their color! Why is that?

    Reply

    • Natashas Kitchen
      October 21, 2023

      Hi Cheryl, if you continue to cook the soup for too long, the beets will eventually lose their vibrant color. I recommend following the recipe timeline the best you can.

      Reply

  • Gail Smallridge
    October 14, 2023

    Beet Stains: Pour boiling water through the fabric. The stain disappears like magic!

    Ok, now I’ll go try this recipe — looks fabulous!

    Reply

    • Natashas Kitchen
      October 14, 2023

      Thank you so much for sharing that with me, Gail! I hope you love this recipe.

      Reply

  • Alyssa
    October 11, 2023

    This was so good I don’t even know the right words to express how delicious this is! I ate 3 bowls in a row… couldn’t get enough. Made exactly as stated and was perfect! Thank you for sharing this lovely soup with us 🙂

    Reply

    • Natasha's Kitchen
      October 12, 2023

      It’s my pleasure! I’m super glad that you loved our Classic Borscht Recipe!

      Reply

  • Sara
    October 8, 2023

    This is delicious! We always have a ton of these ingredients on hand in the fall and this will become a staple for us! Thanks so much for sharing!

    Reply

    • Natasha's Kitchen
      October 8, 2023

      It’s my pleasurem, happy to hear that you love this recipe!

      Reply

  • Safa
    September 30, 2023

    Just made this for myself and oh my goodness! 10/10 would recommend!

    Reply

    • NatashasKitchen.com
      September 30, 2023

      So glad you loved it!

      Reply

  • Vickie Schumacher
    September 26, 2023

    A hearty and utterly delicious soup! I used vegetable boullion to make it vegetarian.

    Reply

    • NatashasKitchen.com
      September 26, 2023

      So glad you love it, Vickie! Thank you for sharing.

      Reply

  • Kathy
    September 21, 2023

    Always a favourite at my house. My husband’s Ukrainian mother also adds a couple of healthy spoonfuls of sauerkraut (homemade!) to the ingredients. Gives it a little kick and delicious. We don’t usually add the beans, either, but some chicken pieces from our own stock. We all love it!

    Reply

    • Natashas Kitchen
      September 21, 2023

      I’m so glad you enjoyed it, Kathy!

      Reply

  • Vanessa
    September 14, 2023

    Very tasty! I added lemon juice at the end instead of the vinegar. I also added a small bit of cayenne pepper for a little bite. What a great way to use up the garden beets and dill! My family has enjoyed this soup so much.

    Reply

    • Natashas Kitchen
      September 14, 2023

      Thank you so much for sharing that with me, Vanessa!

      Reply

  • Karen Herman
    September 10, 2023

    The recipe calls for ;8 cups chicken broth 2 cups water and the video for 4 cups broth 6 cups water. Which is correct?

    Reply

    • Natasha
      September 11, 2023

      Hi Karen, sorry for the confusion. We made the video early on and have since updated the recipe to have a richer flavored broth. The written recipe here is the most accurate and most current. 8 cups broth, 2 cups water. If you have less broth, the recipe will work subbing out some of the broth with water and adjusting seasoning to taste.

      Reply

  • Ashley
    September 4, 2023

    It turned out fabulous! I especially loved the addition of white kidney beans for protein.

    Thank you!

    Reply

    • NatashasKitchen.com
      September 4, 2023

      You’re welcome! So glad you loved it.

      Reply

  • Corinne
    September 3, 2023

    Can the beet borscht be frozen? Thinking of making a big batch but like to know if it freezes well or not before doing that.

    Reply

    • Natasha's Kitchen
      September 3, 2023

      Hi Corinne, this will be good for a couple of days in the refrigerator. Borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

  • oona
    August 29, 2023

    Great Flavor!
    Followed recipe to a tee.
    My soup didnt get very red, which is perfectly fine. Perhaps because I soaked the whole peeled beet in water?
    I used the soak water instead of the 2 cups water called for.
    Next Time I will try with larger beets and no soak. It was delish! Thanks for sharing a great recipe.

    Reply

    • NatashasKitchen.com
      August 29, 2023

      Hi Oona! I’m glad you found it to be delish! Thank you for sharing your results.

      Reply

  • Yves
    August 29, 2023

    tip for tearless onion dice…
    if you have a small portable fan, set it to blow across your cutting area on the counter. this will blow whatever it is that makes your eyes water away from your eyes.

    Reply

    • NatashasKitchen.com
      August 29, 2023

      Thanks for sharing, Yves.

      Reply

  • Pat
    August 24, 2023

    My husband will not eat beets. Ever. I had just made this soup when he came home. I finally convinced him to just try the broth only in the soup. He did that and much to his dismay he loved it. He actually ate a bowl full. I made this soup exactly as the video. A definite 5 stars!

    Reply

    • NatashasKitchen.com
      August 24, 2023

      That’s wonderful, Pat! Thanks for sharing.

      Reply

  • anneli
    August 16, 2023

    Hi Natasha, I love this borscht as does my whole family. It reminds me of my time studying in Kiev many decades ago. And of course there must be smetana!!
    I do have a question though. Tasty as it is my borscht always comes out brown rather than that gorgeous red. Any helpful tricks to keep it lusciously ruby?
    Thanks, Anneli

    Reply

    • Natasha
      August 17, 2023

      Hi Anneli, are you doing anything differently with the process of preparing the beets? Sauteeing the grated beets helps them maintain their vibrant red color. It may also be the type of beets used and quantity of beets?

      Reply

  • Doug Hill
    August 4, 2023

    I’ve never had borscht before but I had beets and cabbage and carrots to use up, so it seemed a natural. It was delicious! Better than the sum of its parts. Thank you for the recipe.

    Reply

    • NatashasKitchen.com
      August 4, 2023

      That’s wonderful, Doug! I’m so glad you took the time to try the recipe. Thank you for sharing that with me.

      Reply

  • Susan
    August 1, 2023

    I was looking for recipes for my new Instant Pot and saw your post for Borscht which I first had at the World’s Fair in Spokane Washington USA. I was disappointed that you added so many things besides beets! I can’t eat potatoes, tomatoes or red peppers, and this wasn’t done in the Instant Pot. I’ll keep looking. Thank you though. I did find out more about beets!

    Reply

  • Linda
    July 31, 2023

    I’m not a big fan of borscht it I make it for my Polish husband. I followed the recipe except I didn’t have the white beans which I know I would love in there but this soup is absolutely delicious. It will now be my go to recipe. It nice yo use the fresh dill from the garden. Now I have to freeze some so I can make this recipe in winter.

    Reply

    • Natashas Kitchen
      July 31, 2023

      I’m so happy you gave our borscht recipe a try, Linda! Thank you so much for sharing that with me.

      Reply

  • Ally
    July 25, 2023

    My absolute favorite Borscht recipe. I love this recipe & I even got my boyfriend and his roommate to love this recipe! Highly recommend!

    Reply

    • NatashasKitchen.com
      July 25, 2023

      That’s great, Ally! I’m so glad to hear that.

      Reply

  • Elena SHABBA
    May 16, 2023

    Hi Natasha, love your recipe, however, as far as I know classic borscht has a cabbage. Did you omit it purposely. Many thanks.

    Reply

    • Natasha's Kitchen
      May 16, 2023

      Hi Elena, good to hear that. You can check my notes on using cabbage in the recipe.

      Reply

  • Samaza
    May 11, 2023

    This is the best Borscht soup recipe! My boyfriend’s Croatian parents were very impressed 🙂
    I have made this many times over the years and am never dissapointed. Finally taking the time to write a review. Thanks Natasha!

    Reply

    • NatashasKitchen.com
      May 11, 2023

      Hi Samaza! I appreciate you taking the time to share your feedback. I’m so glad the recipe was a hit.

      Reply

      • Sara k
        July 23, 2023

        My husband and I love this soup – it uses tons of Ingredients from our garden. We add cabbage and use vegetable stock but otherwise make exactly as written. I serve with homemade focaccia – yum!!! Thank you

        Reply

        • Natasha's Kitchen
          July 24, 2023

          That’s a great addition to the recipe, Sara. Thank you for the perfect review!

          Reply

  • Sara
    May 6, 2023

    Ketchup? Baba is rolling in her grave lol. I usually just toss in a few tomatoes that were going south that I froze so did that instead. I liked the beans for sure. Baba always used Lima beans and this was much better. Spot on

    Reply

  • Sam
    April 11, 2023

    Thanks for this delicious recipe! Best borscht I’ve tried. I’m serving this to a group of teenagers – most, if not all, have never had borscht before – and was wondering if you recommend a particular side dish to go along with it. Maybe a bread? Thanks!

    Reply

    • Natasha's Kitchen
      April 12, 2023

      Thank you so much for your great comments and review, Sam. Garlic breadReply

  • Marlene Steiner
    April 1, 2023

    This is my favorite!
    You need to correct one thing in your video you add 6 cups of water your recipe says add 2 cups of water
    I have made this soup at least 10 times and I give jars to my friends who love this as much as I do

    Reply

    • NatashasKitchen.com
      April 1, 2023

      Hi Marlene! I’m so glad you love the recipe.
      Yes, we updated the recipe since we filmed it but hopefully, we can also update the video. 🙂

      Reply

  • Susan
    March 31, 2023

    How many days before Easter can I make? Can this be frozen?

    Reply

    • Natashas Kitchen
      March 31, 2023

      Hi Susan, this will be good for a couple of days in the refrigerator. Borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

  • Edward Feller
    March 28, 2023

    Chew on a celery stick while cutting onions…works well on decreasing tears

    Reply

    • Natashas Kitchen
      March 28, 2023

      Thanks for that tip, Edward!

      Reply

  • Andrea
    February 26, 2023

    Hello! Beautiful recipe! My kids aren’t big bean eaters so I replaced the beans with boiled egg halves for a protein and it was great.

    Reply

    • Natasha's Kitchen
      February 26, 2023

      Nice idea, glad they enjoyed it!

      Reply

  • Simone
    February 23, 2023

    This recipe is fantastic! It’s my third time making it 🤍

    Question: Does this soup freeze well?

    Reply

    • Natashas Kitchen
      February 23, 2023

      Hi Simone, I’m so glad you loved it! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

  • Aunt J
    February 9, 2023

    Another great recipe. I’d never tried Borscht and we LOVE beets, so it seemed like a win-win. My nephew adopted from Russia (also Vadim) piques our interest in new tastes. I reviewed many Borscht recipes. It must be like Chili: each family has their own favorite and every one of them is good. I recently learned there is great nutrition in beet stems/leaves, which are delicious, BTW. I included them in the soup and used yellow pepper for color. It looked and tasted so good. This is a hearty, satisfying, healthy meal that’s even better the next day. Oh, I use a mandoline slicing/dicing device to chop onions. It makes very uniform dice and gets the job done without shedding any tears.

    Reply

    • NatashasKitchen.com
      February 9, 2023

      Thank you for the wonderful feedback! I’m so glad you liked the recipe. 🙂

      Reply

  • Ioana
    February 4, 2023

    Start the stove and sit next to it to avoid tears when chopping onion. Works very well with gas stove but i don’t know about the other types

    Reply

    • Natasha's Kitchen
      February 5, 2023

      Thank you for the tip!

      Reply

  • bobbi rinker
    January 30, 2023

    I served this to a Ukrainian friend. He said “good soup! Put more beets!”
    ❤️

    Reply

    • Natashas Kitchen
      January 30, 2023

      Thank you so much for sharing that with me, Bobbi!

      Reply

      • Anne
        June 22, 2023

        I’m about to give it a try because I just received my crop share and I have beets, garlic and cabbage. Question though, do you ever add the beet greens? I know they are edible and I hate wasting them.

        Reply

        • Natashas Kitchen
          June 22, 2023

          Hi Anne, I usually don’t use beet greens, but I know it is possible. If you experiment, let me know how you liked the recipe.

          Reply

          • Xpat Paula
            October 26, 2023

            I haven’t made borscht in years, but when I had my garden I used to make it with the stems & greens instead of cabbage. You could try it, Natasha, if your kids don’t like cabbage.

  • Lucy
    January 25, 2023

    I’ve been making borscht for years, it was pretty yummy every time but I always felt that something was missing. Love, love this recipe. Guilt free yet so filling and nutritious. For me, the addition of sour cream is a must and perhaps next time I’ll try mayo. I would encourage all to let friends who think they don’t like beets to try this. I served it to a friend who then asked me to send him home with a container.
    Also, thanks for the tip to wear gloves and use a food processor. The mess and the work grating on a box grater may be a deterrent to some (me) but prep was almost effortless.

    Reply

    • NatashasKitchen.com
      January 25, 2023

      Great to hear, Lucy! Thank you for the feedback.

      Reply

  • Maria
    January 17, 2023

    Recipe says 8 cups of chicken broth but in video you say 4 cups. Which is it?

    Reply

    • NatashasKitchen.com
      January 17, 2023

      Hi Maria! Follow the written recipe. Sometimes we update the recipe but cannot change the video since it has already been filmed. 🙂

      Reply

  • Samantha
    January 14, 2023

    My favorite borscht recipe ever. I keep it bookmarked and make it regularly. Flawless.

    Reply

    • Natashas Kitchen
      January 14, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Samantha!

      Reply

  • Georgia
    January 9, 2023

    Love this recipe!!!!

    We use beet stems and beet greens to replace the celery and cabbage in the recipe. Also add a little smoked paprika and make little turkey burger meatballs that have diced onion, salt and dill.
    When the soup is done we add a splash of white vinegar, chopped dill and a dollop of sour cream. Yum!!!

    Reply

    • NatashasKitchen.com
      January 9, 2023

      Thank you for sharing, Georgia! I’m so glad you loved the recipe.

      Reply

  • Mary
    January 5, 2023

    The recipe says 8 cups broth and 2 cups water.
    The video says 4 cups broth and 6 cups water.
    Which do you recommend?

    Reply

    • Natashas Kitchen
      January 5, 2023

      Hi Mary, I always recommend following the written recipe as that can be updated whereas the video cannot be edited anymore. We sometimes update the recipe, so it’s best to follow that.

      Reply

  • Esther
    January 3, 2023

    I haven’t tried the recipe yet. But I wanted to respond to your request for ideas of how to deal with onions without teary eyes. Here’s the best thing I’ve found:
    Wet your cutting board and knife and put your onion (sliced in half) under running water briefly before chopping up. It might not eradicate your tears entirely, but it will cut down on them immensely.

    Reply

    • Natashas Kitchen
      January 3, 2023

      Thank you so much for sharing that with me, Esther!

      Reply

      • kim sauve
        January 3, 2023

        Hi!
        Hold a piece of bread in your mouth while chopping onions – it absorbs the vapors

        Reply

  • Laura
    December 5, 2022

    Absolutely delicious – easily my favourite borscht recipe. I cooked my beets in the crockpot a day early, peeled them and refrigerated until ready to make the soup. I julienned them using a mandolin and added them with the celery & onion. I’m making another batch this week to freeze for lunches. Thank you for all the great recipes!

    Reply

    • Natasha's Kitchen
      December 6, 2022

      You’re welcome, Laura. I’m so glad you love this!

      Reply

  • Victoria
    December 4, 2022

    This recipe was fantastic! I think the Zazharka gave a huge depth to the soup which tastes exactly like take out! Also, thank you for the tip on adding mayo. I can’t have too much dairy nowadays so the mayo was game changing for me. I’ll be making this again. Thank you!

    Reply

    • Natasha's Kitchen
      December 4, 2022

      You’re welcome, it’s my pleasure! I’m happy that you liked this recipe, Victoria.

      Reply

  • Jay Pendexter
    December 3, 2022

    Not sure if anyone else asked this question (and I think I’m the only one here who doesn’t know) yet, but exactly how big is a medium beet or a medium potato or onion for that matter? It would help me if you gave a weight instead for raw vegetable quantities because I have a bunch of different size beets to work with, thanks.

    Reply

    • NatashasKitchen.com
      December 3, 2022

      Hi Jay! This can differ since no fruit/vegetable weighs the same amount. The best thing to do is probably use google to help search for an estimate.
      For the onion, if you click on the word “onion” in red font on the recipe card, it will forward you to my link that shows how to properly cut an onion and it also mentions the estimated weight/size of the onion from small to jumbo. I hope that helps.

      Reply

      • Jay Pendexter
        December 5, 2022

        Okay, thanks for the info. I had several small golden beets that I used and didn’t use the beans or the red pepper. I tastes great but it didn’t come out looking as rich, thick and hearty as the photo (although in my case the soup should be bright yellow) you posted. I think it wouldn’t have hurt to add more beets maybe.

        Reply

  • Marilyn
    November 26, 2022

    I absolutely can’t wait to try yer Borscht recipe!!! Keep yer recipes comin!

    Reply

    • Natashas Kitchen
      November 26, 2022

      I hope you get to try it soon & love this recipe, Marilyn!

      Reply

  • Kim Kyle
    November 17, 2022

    This recipe was delicious, Natasha! Every bit as good as the borscht I used to have at a Russian restaurant in San Francisco. I did want to ask: Are you supposed to cook the beets before you grate them, or just grate them raw? Thanks.

    Reply

    • NatashasKitchen.com
      November 17, 2022

      Hi Kim! So glad you loved it. Yes, you grate them raw. 🙂

      Reply

    • Linda Farynowski
      October 22, 2023

      I would recommend cooking your beets before grating them if you are using a box grater (it is much easier). Make sure to give the beets time to cool before grating as they retain heat for quite a while!

      Reply

  • Mara Solberg
    November 10, 2022

    I dont have any red peppers but I have green peppers. Would green peppers work in a pinch?

    Reply

    • Natasha's Kitchen
      November 10, 2022

      Hi Mara, we always use red peppers but I think that will work too. Let us know how it goes if you give that a try!

      Reply

      • Blair Chasteen
        December 4, 2022

        The only real differences that I know of between the pepper colors is the green pepper has less carbs.

        Red peppers are more ripened and have a slightly sweeter flavor.

        Reply

  • Daria
    November 9, 2022

    This will be the second time when I will be doing this soup. It’s my family favourite so far!

    Reply

    • Natasha's Kitchen
      November 9, 2022

      Good to know that you love this recipe, Daria!

      Reply

  • Melody
    November 8, 2022

    Idea for tearless onion spray eyes,
    Light a candle
    Place a slice of fresh bread next to you!!
    Good luck!
    Melody

    Reply

  • justin
    November 4, 2022

    Hello Natasha. Just wanted to let you know that our charity in Ukraine has been using a variation of your recipe with beef ribs for the past 3 years to feed the poor and homeless in Ukraine. The locals here say it’s delicious. Tomorrow we will be serving it to our volunteers that are rebuilding homes in a village outside of Kyiv. Thanks again 🙂

    Reply

    • Natasha's Kitchen
      November 4, 2022

      Wow, that is good to know! Thanks a lot for sharing, it helps inspire me and I hope everyone will love the recipes!

      Reply

  • Maria
    October 29, 2022

    Hello
    Thank you so much for this recipe.
    Very delicious!
    I will make the beef version next!

    Reply

    • NatashasKitchen.com
      October 29, 2022

      So glad you loved it!

      Reply

  • Joanne
    October 23, 2022

    Excited to try this recipe. Just bought 50 lbs of beets to share and try different ways to prepare. A suggestions: I researched Cannelini beans, as I had never heard of them. They turned out to be white kidney beans, at least here in Canada. Maybe add this in brackets to the bean line of the recipe. I appreciate you and in-joy your creative recipes.

    Reply

    • Natasha's Kitchen
      October 24, 2022

      I hope you love this and all the other recipes that you will try, Joanne. Thanks for sharing that with us!

      Reply

  • Luanne Perry
    October 23, 2022

    Hello.

    When I peel/chop onions, I put a piece of bread in my mouth.

    Not sure why it works but it does!!

    Luanne Perry

    Reply

    • Natasha's Kitchen
      October 24, 2022

      That’s what they all say! I should try that next time.

      Reply

    • John Hadley
      December 10, 2022

      Before you chop onions, grab a jar of creamy peanut butter. Scoop out the peanut butter with a spoon, and stick it to the top of your mouth behind your top teeth (close mouth after). Try to chop up all the onions before the peanut butter melts. Definitely, no tears (and tastes good too).

      Reply

  • Alan
    October 21, 2022

    I notice the ingredient list says 8 cups broth + 2 cups water while the video says 4 broth + 6 water. I think I’ll go with 8+2. Can’t wait to try it.

    Reply

    • Natashas Kitchen
      October 21, 2022

      Hi Alan, sorry for the confusion. We updated the recipe to add more broth and less water for a richer flavor.

      Reply

  • Carol
    October 11, 2022

    Looking forward to trying this. I find that chopping onions next to an open flame on the stove actually works to help with the tears!!

    Reply

    • Natashas Kitchen
      October 11, 2022

      Thank you so much for sharing that with me, Carol! I hope you love this recipe!

      Reply

  • Dana
    October 11, 2022

    Hi!
    I’m wondering if I could use a bean broth from black beans that I made in the instant pot? Do you think that would I’ll do the flavor in a negative way?
    Thanks so much.

    Reply

    • NatashasKitchen.com
      October 11, 2022

      Hi Dana. I have not tested that to advise. It would be starchy so I don’t know how it will affect the texture or taste.

      Reply

  • Leanne Fournier
    October 9, 2022

    I’ve made lots of borscht and this is my favourite recipe I share often with credit to you of course. Agree the dill is essential! I also sometimes go divine with some whipping cream added before serving.

    Reply

    • Natasha's Kitchen
      October 9, 2022

      I appreciate that, thank you for thinking of us and sharing this good review!

      Reply

  • Melissa
    October 7, 2022

    Beyond delicious. The dill is essential btw do not skip it! A family favorite. Even with my kids.

    Reply

    • Natasha's Kitchen
      October 7, 2022

      Thank you for the good review!

      Reply

  • Mari
    October 3, 2022

    Ketchup???Really? Please nooo
    No one uses ketchup in Borsch, please don’t do it. This is not a traditional Borsch recipe.

    Reply

    • Natasha
      October 3, 2022

      Hi Mari, it’s how we make it and I think it’s a brilliant way to add the tanginess of tomato with a little sweetness at the same time.

      Reply

  • Marilyn Cassidy
    September 25, 2022

    I love this soup.. Thank you for sharing. Makes it all manageable and so worth the effort.

    Reply

    • Natasha's Kitchen
      September 26, 2022

      You’re welcome and I’m glad you enjoyed it!

      Reply

  • Chris
    September 19, 2022

    Do you serve side dishes with borscht? I heard you can do mashed potatoes and garlic bread. Is that a regional thing?

    Reply

    • Natasha's Kitchen
      September 19, 2022

      Yes you sure can!

      Reply

  • claire maundraft uuusitalo
    September 12, 2022

    i do not like beans so replaced with chopped up pork loin came out great

    Reply

    • Natasha's Kitchen
      September 12, 2022

      Hi Claire, good to know that it worked great too! Thanks a lot for your comments and feedback.

      Reply

  • Edwin
    September 11, 2022

    I have a question. In the YouTube version you use 4 cups of low sodium chicken broth and 6 cups of water. Here, you use 8 cups of chicken broth and 2 cups of water. Which is it?

    Reply

    • NatashasKitchen.com
      September 12, 2022

      Hi Edwin, sorry for any confusion. We updated the recipe to add more broth and less water for a richer flavor. 8 cups of broth is correct.

      Reply

  • Leanne Fournier
    September 5, 2022

    Five stars – super yummy and made fresh with straight from the garden beets, beans, potatoes and carrots. Will definitely be putting this recipe on my “how to use all those vegetables” listing. Yummy! Thanks so much!

    Reply

    • Natasha's Kitchen
      September 5, 2022

      This is awesome! Thanks so much for the perfect review and feedback, Leanne.

      Reply

  • Kari Marconnet
    September 2, 2022

    Do you happen to know, does this borscht recipe can well? I have lots of beets this year. I’d love to make a large batch and eat some throughout fall.

    Reply

    • Natashas Kitchen
      September 2, 2022

      Hi Kari, I have not tried canning. One of my readers canned it and stored it in the refrigerator for a month. Maybe someone else has more experience with canning borsch? Borscht freezes very well though if you wanted to try that. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

      • Laura in Colorado
        September 17, 2022

        It would be safest to can the beets and make the soup as you want the soup, because it is not a safety tested recipe for canning. I do not know if beets require pressure canning, but I’m certain that the potatoes do. Hope that helps.

        Reply

  • Amanda
    August 30, 2022

    Hi Natasha, my husband and I are very excited to try this recipe but I am wondering if you have ever adapted the recipe using the National Centre for Home Food Preservation guidelines for soup and pressure canned it? We picked up 40lbs of beets today so looking for more ways to preserve than our usual.

    Reply

    • Natasha
      August 31, 2022

      HI Amanda, I haven’t tried that but if you test it out, I’d love to hear the details. Sorry I can’t be more helpful with that question.

      Reply

  • Hannah
    August 29, 2022

    This recipe looks delicious and comparable to my Grandma’s who no longer remembers her recipe. I am wondering if this recipe holds up when frozen? I like to make large batches to freeze. Thanks!

    Reply

    • Natashas Kitchen
      August 29, 2022

      Hi Hannah, I’m so glad you loved it! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

  • Diane Arseneault
    August 28, 2022

    This was my first attempt at making Borscht and I looked at many recipes. I kept coming back to this one. I modified the cooking order a bit by adding the carrots to sauté with the mirepoix and added the bay leaves at the same time as the potatoes. I realize as I write this that I forgot to add the extra 2 cups of water. I served this with nonfat greek yogurt as this is always on hand and a sprinkle of drive dill week (ran out of fresh dill). I loved this soup with the yogurt stired into the soup. Will absolutely make this soup again. Thank you for sharing your recipe Natasha !

    Reply

    • Natashas Kitchen
      August 29, 2022

      You’re welcome! I’m so happy you enjoyed it, Diane!

      Reply

  • Chris
    August 28, 2022

    Thank you for sharing your recipe! I am going to try it today with all my garden vegetables. As for slicing onions, I have tried so many tips that just did not work. The only thing that works for me is to set a fan to one side so that the fine mist that sprays when you cut into it blows away from you. The next best thing is to use white onions. They are not as strong and I never cry when I use them. 🙂

    Reply

    • Natasha's Kitchen
      August 28, 2022

      I hope you love this, Chris and thank you for the tip!

      Reply

  • Frank opolko
    August 25, 2022

    Just beautiful! Love Ukrainian Borscht! I keep coming back to your recipe!
    And SLAVA UKRAINA!!!

    Reply

    • Natashas Kitchen
      August 25, 2022

      THank you, Frank! I’m so glad you loved this recipe!

      Reply

  • Chris
    August 16, 2022

    A dollop of sour cream or a dollop of creme fraiche? Any opinions?

    Reply

    • NatashasKitchen.com
      August 16, 2022

      Both would be great! 🙂

      Reply

  • Chantelle
    August 15, 2022

    First time making borscht, and let me tell you this recipe did not let me down. It was amazing !! My mom makes her with ground beef but the beans in here were so good. Definitely adding this to my collection.

    Reply

    • Natasha's Kitchen
      August 15, 2022

      Lovely feedback, thank you for sharing that with us!

      Reply

  • Peggy
    August 14, 2022

    I also adjusted the recipe by sauteing the celery, onions, peppers, etc first, and then adding beets and carrots, and then broth and potatoes and herbs. I added the beet greens at the end. As you say, one pot only! This was a special event — my book club was reviewing A Gentleman in Moscow and as I am an avid home cook, I have initiated making foods appropriate to our book of the month for our accompanying lunch. I am in the midst of this borscht production, and then will make the 8-layer honey cake. Can’t wait! Both look awesome.
    OMG, I just finished making this soup and it is so delicious! It is amazing. I’ve recently been using fresh lime juice in many of my soups and stews, so decided to try that instead of vinegar. It is wonderful in this soup. This has to be one of the most delicious soups I have ever made and is better than my Russian exgrandmother-in-law’s (since she is no longer alive, I can get away with that remark, lol.)

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Thanks a lot for sharing that with us! I’m happy to have read your good comments and feedback, we appreciate it!

      Reply

  • Donna Younger
    August 14, 2022

    Hi Natasha. I read once when slicing onions, do not slice off the root end. It’s hard to slice with it on because it doesn’t balance right but I found there was very little odor, so therefore not many tears were shed. Give it a try to see if it works for you. Donna Y.

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Thanks for the suggestion, Donna. Appreciate it!

      Reply

  • Blair
    August 14, 2022

    This is a fantastic recipe, made two batches this week. Traditionally I grew up with cabbage in the soup. This week I added Swiss chard, nice touch.
    Thanks

    Reply

    • Natasha's Kitchen
      August 14, 2022

      You’re welcome, Blair. That’s nice and I’m glad that you always love it!

      Reply

  • Vic Grona
    August 10, 2022

    Hi Natasha: I’ve made this Borscht several weeks ago. I will be making it again tomorrow . It is the best and closest to what my mother made . Vic.

    Reply

    • Natasha's Kitchen
      August 10, 2022

      Nice to know that you love this recipe!

      Reply

  • Ruby
    August 5, 2022

    I made this for my Russian partner who was sceptical but it got a big thumbs up. Easy to make and very authentic

    Reply

    • NatashasKitchen.com
      August 5, 2022

      That’s wonderful! So glad it was enjoyed.

      Reply

  • Lisa
    July 31, 2022

    Hi Natasha! I love this soup! I’ve been making this for a couple of years now, very similar to your way, although without the celery (it doesn’t agree with me).

    I’ve also had it with and without beans, and I love both ways so if I have them on hand I’ll use them. It tends to be red kidney beans that I have most often, which gives the soup an almost “meaty” texture, plus it adds to the colour!

    Thank you for all your recipes!

    Reply

    • Natasha's Kitchen
      July 31, 2022

      Hello Lisa, so good to read your good comments and feedback. Thank you for sharing!

      Reply

  • Margie
    July 27, 2022

    Hi, I can’t wait to try cooking this… the written recipe calls for 8 cups chicken broth + 2 cups water. But I believe your video said to use 4 cups of broth. What to do?

    Reply

    • Natasha's Kitchen
      July 27, 2022

      Hi Margie, I always recommend following the written recipe rather that the video as the written recipe can still be updated.

      Reply

  • Kristen
    July 16, 2022

    I have made this recipe multiple times, and this is hands down the best soup recipe. I add more ketchup and vinegar than the recipe calls for. Does anyone know if this freezes well?

    Reply

    • Natashas Kitchen
      July 16, 2022

      I’m so glad you loved it, Kristen! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

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