Name: Borscht
Prep time: 30 min
Cook time: 11 h
Total time: 11 h 30 min
Cuisine: Eastern European
Ingredients: 4 beef bones, such as beef marrow bones, short ribs, oxtail, beef knuckles or joints; aromatics such as onion, carrots, celery, garlic, parsley, etc. (recommend using vegetable scraps); 1 bay leaf; 1 teaspoon black peppercorns; 1 tablespoon salt, plus additional salt to taste; 14 cups water; 10 cups beef bone broth; 3-4 cups green cabbage, shredded (about ½ head); 3 cups yukon gold or red potatoes, peeled and finely diced; 2 tablespoon butter; 1.5 cups onion, finely diced (about 1 large onion); 3-4 cups beets, peeled and shredded (about 3 large beets); 1 cup carrots, shredded (about 2 large carrots); 3 cloves garlic, minced; 3 tablespoon tomato paste; ¼ cup white vinegar; 1 tablespoon brown sugar; salt & pepper; sour cream; fresh dill

Jump to Recipe · Leave a Review

Borscht is more than just a soup; it’s a cherished Eastern European dish that wraps you in warmth with every spoonful. Imagine a vibrant bowl brimming with tender vegetables swimming in a rich, deep-red broth, thanks to the luscious beets. The earthy flavors mingle beautifully, creating a comforting and nourishing experience that is sure to satisfy both hunger and the soul. This hearty dish often evokes memories of family gatherings and long, cozy dinners illuminated by flickering candlelight.

Pin this for later!

When I first made borscht with my grandmother, it felt like a rite of passage. She guided me through each step, from crafting the deep-flavored broth to finely shredding beets like a pro. The joy was palpable, especially when we topped each bowl with a generous dollop of sour cream and a sprinkle of fresh dill. Every family has a unique take on borscht; some prefer it hot, others enjoy it chilled. No matter how you serve it, one thing is for sure: it sends comfort straight to your heart.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Borscht
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Borscht

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep and mostly hands-off cooking, it fits easily into your weeknight routine.
Irresistible Flavor: The balance of sweet, earthy beets, tangy vinegar, and hearty vegetables makes every bite a flavor celebration.
Eye-Catching Appeal: That stunning ruby red color is not just beautiful, it’s an invitation to dig in.
Flexible Serving: Enjoy it hot on a winter’s night or chilled during summer for a refreshing treat.
Diet-Friendly Options: Naturally gluten-free and with adaptations, it can easily fit into various diets.

Ingredients You’ll Need

4 beef bones: Look for marrow bones, short ribs, or oxtail; these will provide depth to your broth.
Aromatics (onion, carrots, celery, garlic, parsley): Using vegetable scraps enhances flavor and is a great way to reduce waste.
1 bay leaf: This herb adds a subtle aroma, elevating the broth’s complexity.
1 teaspoon black peppercorns: Whole ones give a lovely warmth without overpowering.
1 tablespoon salt, plus additional salt to taste: Start with this for flavor, adjusting later as needed.
14 cups water: To create the broth, you’ll need enough water to cover your ingredients fully.
10 cups beef bone broth: This adds richness, but feel free to use your homemade version or a store-bought one.
3-4 cups green cabbage: This adds texture and lightens the hearty profile of the soup.
3 cups Yukon gold or red potatoes: These starchy beauties make the soup more filling; dice them finely for quicker cooking.
2 tablespoons butter: For sautéing the vegetables, adding richness to the soup.
1.5 cups onion: Finely diced onion contributes a sweet base flavor.
3-4 cups beets: Peeled and shredded, these give borscht its vibrant color and unique sweetness.
1 cup carrots: Shredded carrots add natural sweetness and texture.
3 cloves garlic: Mincing these brings out their pungent aroma and flavor.
3 tablespoons tomato paste: This enriches the soup, contributing a hint of acidity.
¼ cup white vinegar: Adding vinegar brightens the flavors, balancing the sweetness of the beets.
1 tablespoon brown sugar: A touch of sugar enhances the natural sweetness of the vegetables.
Salt & Pepper: Essential for seasoning throughout the cooking process.
Sour cream: A dollop on top adds creaminess and balances the acidity.
Fresh dill: For garnish, this herb adds freshness and a hint of anise.

How to Make Borscht

Make the Broth: In a slow cooker, combine the beef bones, 14 cups of water, aromatics like onion, carrots, and celery, the bay leaf, black peppercorns, and 1 tablespoon of salt. Ensure everything is submerged, cover, and cook on low for 10-12 hours. Afterward, strain the broth and adjust the salt to your taste.
Prep the Veggies: While the broth cooks, grate the beets and carrots, finely dice the onion and potatoes, thinly slice the cabbage, and mince the garlic. Each veggie brings something special to the table.
Simmer the Base: Pour the strained broth into a large heavy-bottomed pot or Dutch oven. Add the diced potatoes, shredded cabbage, and another bay leaf. Bring to a low boil, then reduce the heat and let simmer for 6-8 minutes until the potatoes start to soften.
Sauté the Vegetables: In a skillet over medium heat, melt 2 tablespoons of butter. Sauté the chopped onion for about 3 minutes until softened. Stir in the grated carrots and beets, cooking them for another 3 minutes. Then add the minced garlic and 3 tablespoons of tomato paste, seasoning with a sprinkle of salt and pepper. Once fragrant—about a minute later—deglaze the pan by adding the ¼ cup white vinegar and cook for another 2-3 minutes, stirring well.
Combine and Season: Carefully pour the beet mixture into the pot with the broth and simmering vegetables. Stir in 1 tablespoon of brown sugar, then taste and adjust the salt and pepper. Allow the soup to continue simmering for another 10-15 minutes, or until the potatoes and cabbage are tender. Serve hot or cold, topped with a dollop of sour cream and a sprinkle of fresh dill. Enjoy every vibrant, flavorful bite!

Storing & Reheating

To store borscht, let it cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, borscht can be frozen in a well-sealed container for up to 3 months. When you’re ready to enjoy it again, simply reheat in a pot over medium heat for about 10-15 minutes or until warmed through. Note that freezing may slightly alter the texture, so consider adding a splash of broth or water when reheating to refresh the consistency.

Chef’s Helpful Tips

Avoid overcooking your veggies. You want them tender yet with a slight bite, especially the cabbage.
If you don’t have beef bones, chicken or vegetable broth can work in a pinch, though the flavor profile will differ.
To intensify the flavors, try to prepare your borscht a day ahead. This allows the ingredients to meld beautifully overnight.
For a creamy twist, try adding a swirl of buttermilk instead of sour cream as a topping.
Remember, the vinegar is crucial for balancing the sweetness of the beets; don’t skip it!

Borscht is not just a recipe; it’s an experience, a beautiful blend of color and flavor that can bring a table together. This dish invites you to play with flavors and textures, allowing you to personalize it in ways that resonate with your palate. Whether you enjoy it piping hot or chilled, this nourishing blend of vegetables is bound to warm your heart. So gather your ingredients, bring on that cherished family tradition, and savor every delightful spoonful.

Recipe FAQs

Can I make borscht vegan?

Absolutely! You can replace the beef broth with vegetable broth and omit the beef bones. Additional hearty vegetables like mushrooms can enhance the flavor. A splash of tamari can add a savory depth.

How long does borscht keep in the fridge?

Borscht will last for about 4 days in the refrigerator. Just ensure it is stored in an airtight container to maintain freshness.

Can I freeze borscht?

Yes, you can freeze borscht for up to 3 months. For the best texture, freeze it in portion-sized containers, and remember to leave some space at the top for expansion.

What toppings pair well with borscht?

Sour cream is classic, but you can also use Greek yogurt for a tangy alternative. Additionally, fresh dill or chives add a lovely burst of flavor and color that enhances each bowl.

More Soups Recipes

👉 If you make my Borscht recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.