Borscht is a renowned beet-based soup, a culinary signature of Russia and Eastern Europe, particularly Ukraine. Its name, “Borscht,” is often associated with its main ingredient, beets. Many wonder about its flavor profile: how does borscht taste? Beets naturally impart a delightful sweetness, which is perfectly balanced by the tartness of tomato sauce, creating a robust yet incredibly pleasant flavor. Traditionally, borscht is served hot with a dollop of sour cream, but it’s equally delicious enjoyed cold, especially during warmer months (though cold borscht preparations can sometimes vary slightly).

The versatility of borscht is one of its greatest assets. You can enjoy it as a satisfying vegetarian meal, add cabbage for extra texture and nutrients, or keep it simple with just beets and the foundational vegetables. No matter the variation, it remains wonderfully delicious!

While many borscht recipes incorporate diverse ingredients like beans, beef shank, beet greens, cabbage, chicken broth, or sweet bell peppers, this recipe focuses on achieving the classic, deeply satisfying flavor profile with basic, accessible ingredients. It’s the straightforward family version that frequently makes it into our regular rotation, proving that complex flavors don’t always require a long list of exotic components.

In essence, borscht offers a symphony of tastes – a little sour from the tomatoes, sweet from the beets, and profoundly savory, making it a perfectly delicious and balanced dish.

To craft this flavorful borscht, here are the essential ingredients:

• Beets: The star of the show! For this recipe, I use 5 medium to large roasted beets, grated, which contributes to the vibrant color and inherent sweetness.
• Water: The foundation of your soup. Simmering with bones creates a homemade, nutrient-rich broth.
• Oil: Used for sautéing the carrots and onion, adding a crucial layer of flavor. Sunflower oil is traditional.
• Meat (Optional): For a heartier soup, beef bones (like beef shanks or neck bones) or pork ribs are excellent choices, providing a deeply flavorful broth. For a vegetarian option, simply use store-bought vegetable broth. Chicken broth is also an option.
• Spices: Bay leaves add a subtle aromatic depth, Vegeta (an all-purpose seasoning popular in Eastern European cuisine) enhances overall flavor, along with salt, fresh black pepper, and minced garlic cloves for pungency.
• Vegetables: Carrots and onions are sautéed until tender before being added to the soup, building a rich base flavor. Potatoes are a staple, adding substance and comfort.
• Tomato Sauce: A 15-ounce can of tomato sauce, complemented by 1/3 cup of ketchup, provides the necessary tang and acidity to balance the sweetness of the beets.
• Sour Cream: An indispensable accompaniment for authentic borscht. A generous dollop swirled into a hot bowl of soup adds creamy richness and a delightful tang.
• Fresh Dill: The quintessential herb for borscht, offering a fresh, aromatic finish that brightens the entire dish.

Making borscht is a rewarding process, especially when you follow these steps:

First, ensure your beets are fully cooked and prepared. As mentioned, I typically roast a bulk bag of raw beets in advance and store them. You can find detailed instructions on how to roast beets here. If you’re short on time, you can boil beets until tender, then peel, grate, or chop them. For a more rustic soup, slice and dice all your vegetables into chunky pieces.

Pro Tip: To make cooking a breeze, prep most of your ingredients together before you start. Keep peeled and cubed potatoes submerged in cold water to prevent discoloration while you work on other components. This allows for a smoother cooking flow once the soup begins to simmer.

1. Start the Broth (Meat Option): Begin by bringing 6 quarts of water to a boil in a large pot. If using meat (beef or pork bones), add it in, skim off any dark foam that rises to the surface, and simmer for 1 to 1.5 hours over medium-low heat to create a flavorful broth. If making vegetarian borscht, proceed directly to adding potatoes to boiling water.
2. Add Potatoes & Seasoning: After the meat has simmered (or if vegetarian, starting fresh), add the peeled and cubed potatoes, Vegeta seasoning, salt, 1 tsp black pepper, and 3 bay leaves. Continue to simmer for 25 minutes, or until the potatoes are tender.
3. Prepare the Sauté: While the potatoes cook, heat 4 Tbsp of sunflower oil in a large skillet. Sauté the chopped onion and carrots until they are softened and fragrant, about ten minutes. Stir in the tomato sauce and ketchup, cooking for a few more minutes to meld the flavors. Then, add this sautéed mixture to your soup pot.
4. Finishing Touches: Once the potatoes are done, crush 4 cloves of fresh garlic directly into the pot. Stir in your prepared (grated, roasted, or boiled) beets. Immediately turn off the stove. The residual heat will warm the beets without overcooking them and preserving their vibrant color.
5. Garnish and Serve: Garnish generously with about 1/2 cup of fresh dill. Serve hot, with a dollop of sour cream on top of each bowl for an authentic experience.

Absolutely! My mom often includes sweet red bell peppers in her borscht, and it’s a wonderful addition. Bell peppers contribute extra flavor, a subtle sweetness, and a beautiful color. You can add them to the skillet when you fry the carrots and onions. Slice and dice the bell peppers into small, uniform pieces. Opt for sweeter varieties like red or orange bell peppers to complement the soup’s overall flavor profile.

The preparation of beets for borscht can vary, but the key is to ensure they are fully cooked before adding them to the soup. Beets can be roasted, boiled, or even used from pickled jars (ensure they are not overly vinegary). Keep in mind that raw beets will take longer to simmer and cook in the soup, whereas roasted or pickled beets are already tender.

Crucially, regardless of your preparation method, you should always add beets towards the end of the cooking time. The longer beets cook in the simmering soup, the more they tend to lose their vibrant, deep red color, resulting in a duller appearance. In traditional Russian and Ukrainian beet soups, beets are typically grated or julienned, providing a fine texture that blends well with the other vegetables.

If you’re using raw beets, you’ll want to fully cook them first. I typically roast beets with their skins on, as this makes the skins incredibly easy to peel off afterward. Once roasted, the skins slip off effortlessly, often without even needing a potato peeler – a simple knife or even your fingers will do the trick. Ensure all skins are completely removed for a smooth texture.

When handling beets, some people prefer to wear gloves to prevent red stains on their hands. Personally, it doesn’t bother me much, as the color usually disappears after a few washes. If you want to avoid any beet juice mess altogether, consider using a food processor to chop the cooked beets into small, uniform chunks.

For a truly rich and nutrient-filled borscht, beef on the bone is highly recommended. Cuts like beef neck bones, prime ribs, or beef shanks are excellent choices. The bones release collagen and minerals, creating a deeply flavorful and healthy broth. In our family, we’ve even used wild game with a leg bone from a wild hog, which imparts an incredible depth of flavor.

If fresh bones or meat are not available, you can substitute them with store-bought organic beef or chicken broth to maintain a savory base. For a vegetarian option, simply omit the meat entirely and use a high-quality vegetable broth instead. Chicken pieces can also be added for a lighter, quicker-cooking meat borscht.

Yes, absolutely! Borscht is incredibly healthy. Beetroots, its main ingredient, are packed with essential vitamins and minerals, including folate, manganese, potassium, iron, and vitamin C. They are known for their anti-inflammatory properties and ability to support heart health and lower blood pressure.

The soup is primarily made from a medley of vegetables like carrots, potatoes, and onions, all contributing their own array of nutrients and fiber. When prepared with lean meat or bone broth, it adds protein and beneficial compounds like collagen. If you use a healthy cooking oil, such as sunflower oil, the overall nutritional value is further enhanced. It’s a wholesome meal that truly nourishes the body.

Borscht is one of those wonderful soups that often tastes even better the next day! This beet soup can be stored in an airtight container in the refrigerator for up to a week. The flavors meld and deepen as it sits, making for an even more satisfying experience.

To best preserve its vibrant color and flavor, try to reheat only the portion of soup you intend to eat. Avoid reheating the entire pot multiple times, as prolonged heat exposure can dull the beautiful red hue of the beets. Gentle reheating on the stovetop is ideal.

Yes, borscht freezes exceptionally well, making it a fantastic meal-prep option! I’ve often ladled cooled borscht into freezer bags, and when reheated, it tastes just as fresh and delicious – you’d never guess it had been frozen!

To Freeze: Allow the soup to cool completely to room temperature. Ladle it into gallon-sized freezer bags or freezer-safe containers, leaving a little headspace for expansion. Lay the bags flat in the freezer until solid, then you can stack them to save space. Borscht can be kept frozen for up to 3 months.

To Reheat: The best method is to thaw the frozen borscht overnight in the refrigerator. Once thawed, transfer it to a large pot and heat over medium heat until it’s simmering, stirring occasionally. If you’re in a hurry, you can place the frozen soup block directly into a large pot (after tearing off the freezer bag) and heat over low-medium heat, breaking it up as it defrosts and stirring until hot throughout.

Borscht’s adaptability is part of its charm. Feel free to experiment with these delicious variations:

• Meat: For exceptionally tender meat, add 1 lb of beef or pork (bone-in cuts are recommended for flavor) about one hour prior to adding the potatoes. This ensures the meat is perfectly cooked and infused with flavor.
• Beans: Boost the protein and fiber content by stirring in 1 can of red kidney beans or cannellini beans (great Northern beans) when you add the beets.
• Cabbage: If you enjoy cabbage in your borscht, add about 2 handfuls of shredded cabbage (approximately 1/4 to 1/2 head of a medium cabbage, shredded) 10 minutes before the end of cooking, along with the beets. This allows it to soften without becoming overly mushy.
• Tomatoes: While tomato sauce is used in this recipe, you can easily substitute it with 15 oz of diced tomatoes (fresh or canned), tomato juice, or even tomato paste diluted with water to achieve the equivalent volume.
• Beets: If using grated raw beets, they will need an additional 5-10 minutes of simmering time compared to roasted or boiled beets, which are already cooked. Remember the key rule: avoid overcooking beets to preserve their vibrant red color. Add them last and cook just until heated through.

Our family’s preferred way to enjoy this hearty soup is with a side of warm sourdough wheat bread, extra fresh garlic cloves for a pungent kick, and, of course, a generous dollop of sour cream stirred into the hot bowl. The fresh dill added directly into the pot before serving also brightens the flavors immensely. This is truly a complete and satisfying meal on its own!

Other traditional and delicious accompaniments include:

• Horseradish spread
• Freshly baked Sourdough Bread
• Rustic Wheat Bread
• Slices of cured pork or salami
• Thinly sliced raw onions
• Additional fresh garlic cloves, either whole or crushed

For the Borscht:

For the Sauté:

How to Make Borscht:

• 

  In a large, heavy-bottomed pot, bring the water and meat (if using) to a rolling boil. Carefully skim off any dark foam that rises to the surface. Reduce heat to medium-low and simmer gently for 1 1/2 hours to develop a rich broth. (Refer to notes below for vegetarian borscht instructions.)
• 

  While the meat simmers (or simultaneously if vegetarian), heat the sunflower oil in a large frying pan. Add the chopped onion and grated carrots and sauté until softened and fragrant, about 8-10 minutes. Stir in the tomato sauce and ketchup, cooking for an additional 2-3 minutes. Transfer this flavorful sautéed mixture into the soup pot.
• 

  To the soup, add the cubed potatoes, salt, black pepper, bay leaves, and Vegeta seasoning. Continue to simmer for 25 minutes, or until the potatoes are tender when pierced with a fork. Once potatoes are cooked, crush the 4 cloves of fresh garlic directly into the pot. Stir in the grated beets* (see notes for raw beets). Turn off the stove immediately after adding the beets to preserve their vibrant color.
• 

  Garnish the pot of borscht generously with fresh dill (approximately 1/2 cup), stirring it in gently. Ladle into bowls and serve immediately with a dollop of sour cream for an authentic finishing touch.

• Meat: For bone-in meat, any available cuts work well. If using boneless beef or pork, add it with the potatoes and simmer until tender.
• Vegetarian Borscht: To make a delicious vegetarian version, omit step 1 (meat simmering). Instead, begin by simmering potatoes in 5 quarts of vegetable broth or water for 25 minutes. For added substance and nutrition, you can stir in 1 can of red kidney beans or 2 cups of shredded cabbage during the last 10 minutes of cooking.
• Chicken Borscht: For a chicken-based borscht, skip step 1. Add 1 1/2 lbs of chicken pieces (thighs or drumsticks work well) along with the potatoes to 5 quarts of boiling water or chicken broth, as chicken cooks relatively quickly. Proceed with the rest of the recipe as instructed.

Tomato Sauce Alternatives: If you don’t have tomato sauce, feel free to substitute with 15 oz of diced tomatoes (canned), tomato juice, or even tomato paste diluted with water to reach the equivalent 15 oz volume.

Beet Preparation & Color: If you are using raw beets, peel and grate them using a box grater (or coarsely chop them). Add these raw beets to the simmering soup during the last 5-10 minutes of cooking time to ensure they are tender. Roasted beets, on the other hand, are already cooked through, which is why they should be added at the very end and simply warmed through. Remember, overcooking the beets will cause their beautiful red color to fade, so do not simmer them for too long.

Nutrition per serving