Authentic Traditional Borscht Recipe with Beets and Cabbage

Why You’ll Love This Recipe

There’s something incredibly comforting about a bowl of homemade borscht. Whether it’s the vibrant ruby-red color from the beets or the rich, wholesome taste of slow-simmered vegetables and tender beef, this dish is a classic for good reason.

Here’s why this traditional borscht recipe belongs in your kitchen:

Authentic Taste: Made just like Grandma did in Eastern Europe.
Nutritious & Filling: Packed with veggies and lean meat, it’s hearty and healthy.
Perfect for Make-Ahead Meals: Tastes even better the next day!
Budget-Friendly: Uses simple, easy-to-find ingredients.
Freezes Well: Prep a big batch and enjoy it for weeks.
Customizable: Vegetarian or beef-based, mild or bold—you call the shots!

If you’ve never made borscht at home, you’re in for a treat. It’s as rewarding to cook as it is to eat!

Essential Tools and Equipment

Before you roll up your sleeves, make sure you have the right tools to make this process smooth and stress-free:

Large stockpot: At least 6-8 quarts, for simmering everything together.
Cutting board: Preferably two—one for raw meat, one for vegetables.
Sharp knife: You’ll be doing plenty of chopping!
Vegetable peeler: Essential for prepping beets, carrots, and potatoes.
Box grater or food processor: Helpful for shredding beets quickly.
Ladle: For serving that beautiful deep-red soup.
Large mixing bowl: If you’re prepping ingredients ahead of time.

Preparation Tips

Want to make your borscht-making process easier and tastier? Keep these handy tips in mind:

Pre-chop veggies: Spend 15–20 minutes prepping everything in advance. It’ll save time when you’re at the stove.
Wear gloves when handling beets: Unless you want red palms for a day!
Use beef with some fat: Like chuck or shank, for better flavor. Lean cuts will dry out.
Let it rest overnight: Borscht actually tastes better the next day as the flavors continue to blend.
Deglaze the pot: After sautéing the onion and carrots, splash a bit of broth in to loosen those tasty brown bits—hello flavor!

Ingredients List

Here’s what you’ll need to make this authentic borscht recipe for about 6 servings:

1 lb (450g) beef shank or chuck with bone (for broth)
8 cups (2 liters) cold water
3 medium beets, peeled and grated
2 medium potatoes, peeled and diced
1 large carrot, grated
1 medium onion, finely chopped
2 cups green cabbage, shredded
2 tablespoons tomato paste
1 tablespoon vinegar (or lemon juice)
1–2 bay leaves
2 tablespoons olive oil or butter
1–2 cloves garlic, minced
Salt and pepper to taste
Optional but recommended: Fresh dill and sour cream for garnish

Step-by-Step Directions

Follow this guide to make the best traditional borscht from scratch:

Make the broth: Place the beef and 8 cups of cold water into a large stockpot. Bring to a boil over medium-high heat. Skim off any foam. Reduce heat, add bay leaves, and simmer for 1–1.5 hours until the meat is tender.
Prep while it simmers: Grate your beets and carrots. Dice potatoes and cabbage. Chop onions and garlic. Set everything aside.
Sauté the veggies: In a skillet, heat 2 tablespoons of oil or butter. Add onion and carrot. Cook until softened (about 5 minutes). Then stir in tomato paste and grated beets. Cook for another 10 minutes, stirring often.
Add potatoes to the broth: Once beef is tender, remove the meat from the pot, chop it into bite-sized pieces (discarding bone), and return it to the pot along with diced potatoes. Cook for 10 minutes.
Add cabbage: After the potatoes start to soften, toss in shredded cabbage. Stir and cook for another 10 minutes.
In goes the sautéed mixture: Add the onion-carrot-beet mix to the broth. Stir well.
Season and brighten: Add vinegar or lemon juice, garlic, salt, and pepper. Taste and adjust if needed.
Simmer gently: Let everything cook together on low for 10–15 minutes more.
Let it rest: Once off the heat, cover the pot and let it sit for 20 minutes. This helps deepen the flavors.
Serve with love: Ladle into bowls. Garnish with sour cream and fresh dill if desired.

Common Mistakes to Avoid

Don’t let these borscht blunders ruin your masterpiece!

Overcooking the beets: Long cooking turns their color dull. Sauté separately and add later to preserve that beautiful red hue.
Using too much vinegar: It’s there to balance sweetness, not dominate. Start small—you can always add more!
Skipping the rest period: The flavors come together best when the soup sits covered after cooking.
Not skimming broth: Scum from the meat will cloud your soup if not removed during boiling.

Best Side Dishes

No borscht feast is complete without a little companionship on the side. Here are a few traditional and delicious ideas:

Rye Bread with Garlic Butter: Slather it thickly and dip it in the borscht. Yum.
Ukrainian Pampushky: These fluffy garlic rolls are a match made in soup heaven.
Sour Cream & Fresh Dill: Not just a garnish—these bring richness and brightness to each bite.
Pickled Vegetables: A tart pickle (like sauerkraut or pickled cucumbers) adds contrast to the soup’s earthy sweetness.

Expert Recipe Tips

Let’s get chef-level with these tried-and-true borscht upgrades:

Add beans: Want to stretch the soup? Toss in some cooked kidney beans for added protein and texture.
No beef? No problem: Make it vegetarian with mushroom broth and skip the meat.
Roast your beets: For extra flavor and sweetness, roast beets in foil at 400°F (200°C) for 45 minutes before grating.
Double the batch: Freezes beautifully—just skip the sour cream if freezing.
Add a dollop of horseradish: A sharp little zing that wakes the palate, especially if you’re fighting a cold!

Storage and Reheating Instructions

Borscht is one of those magical dishes that gets better with time. Here’s how to store and reheat:

In the fridge: Store cooled soup in an airtight container for up to 5 days.
Freezer-friendly: Freeze in quart-sized containers for up to 3 months. Leave 1 inch of space for expansion.
Reheating: Warm gently on the stove over medium heat, stirring frequently. Microwaving works fine too—just cover and stir halfway through.
Add fresh garnish after reheating: Sour cream and dill go on just before serving, not before freezing.

Frequently Asked Questions (FAQs)

Can I make borscht vegetarian?

Absolutely! Just use vegetable or mushroom broth instead of beef broth, and skip the meat. It’s still delicious.

Why is my borscht not red?

Beets can lose color if overcooked or boiled too long. Sautéing or roasting first helps, and avoid adding baking soda or too much vinegar.

What do you eat borscht with?

Traditionally, it’s served with sour cream, fresh dill, and a slice of rye bread or garlic roll. Pickled veggies on the side are a bonus!

Can I use canned beets?

Fresh is best for flavor and color, but in a pinch, canned beets (unsweetened) will work—just reduce the cook time.

Is borscht Russian or Ukrainian?

It’s popular in both cuisines (and Polish, Lithuanian, etc.), but many credit Ukraine for the traditional beet-based version we love today.

Final Thoughts

If you’ve made it this far, you’re just steps away from enjoying a bowl of warm, authentic traditional borscht. It’s more than just soup—it’s a taste of history, culture, and comfort all wrapped up in a ladle.

Whether you’re carrying on a family tradition or trying it for the first time, you’re in for delicious results. Don’t forget to leave a comment below and let us know how your borscht turned out! And if you’re looking for more cozy Eastern European dishes, be sure to check out our pierogi or cabbage roll recipes.

Try this recipe, share it with your loved ones, and pass on the warmth—one bowl at a time.