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This classic borscht recipe is my family’s take on the hearty Eastern European favorite — packed with tender beef, beets, potatoes, & veggies. There’s nothing like it!

Classic Borscht in a pot with a scoop.

There is truly nothing like a steaming bowl of borscht. In Eastern Europe, borscht is probably the most frequently made hearty soup — and probably the most varied one, too! It’s usually made with beets, veggies, and bone-in beef, but other types can be made with sorrel (green borscht), rye (white borscht soup), and cabbage.

This recipe is my take on the Ukrainian borscht my grandma and mother made. I’ve added personal touches, like cutting beets into strips for texture and adding kidney beans (a surprise to many!). Like many Eastern European families, my mother and grandmother passed down the core recipe, but each generation makes it their own with slightly different ingredients and/or ratios. It’s so fun to taste and see everyone’s different borschts!

Did you know? Borscht is super popular in Eastern Europe, partly due to how many people consider it to be a really healthy soup. It is packed with protein, fiber, vitamin C, potassium, and more nutrients/vitamins! Borscht is also naturally low in calories and cholesterol.

How to Make Borscht Video

How to Make Borscht from Scratch

Easy to make, flavorful, and filling, this classic borscht recipe will have you hooked at first slurp. Making it is a game of layering – add in a couple ingredients, simmer the soup for a bit, then repeat the process until the soup is ready.

  • Boil the meat: In a large pot, boil the water. Slice the beef and simmer for 20 minutes.
  • Sauté the veggies: In a separate pan, sauté the carrots, onions, and grated beets in olive oil until they’re soft, then add them into the pot.
  • Add the beans: Drain and rinse the canned kidney beans and add them into the pot. Cook the soup for another 20 minutes.
  • Toss in the potatoes: Next, toss in the sliced potatoes and simmer for 15 minutes.
  • Put in the remaining ingredients: Once the potatoes are nearly finished, stir in the cabbage. Season the soup with salt, black pepper, vinegar, and ketchup. Allow the soup to simmer for 10 minutes.
  • Garnish and serve: Serve the borscht with a dollop of sour cream or mayo. Ladle a big bowl up and enjoy!

Hot tip: If you’re not a fan of ketchup, substitute it with tomato paste. Add in a smidge more vinegar to compensate for a slightly sour flavor.

meat in a pot with borscht
Beans getting added to Classic Borscht
Potatoes added to a pot with borscht
cabbage in a pot with soup

Tips & Tricks for this Borscht Recipe

Here are a few of my personal tips to ensure this beet soup has fall-off-the-bone meat, tender veggies, and a scrumptious broth in every slurp.

  • Prepare the soup in a dutch oven: If you have a large dutch oven, use it! This pot maintains heat and moisture wonderfully.
  • Keep the soup over medium heat: To prevent overcooking and not giving the ingredients enough time to develop their flavors, keep the soup over medium heat throughout the process.
  • Season the soup to taste: For a more tangy soup, add in lemon juice or more vinegar at the end of cooking. If you like it salty, add more salt. For more sweetness, keep the beets as the focal ingredient.
  • Add in more ingredients (optional): Feel free to add in chopped celery, bay leaves, or a couple of garlic cloves for more flavor.
  • Use a mandoline slicer: Make the sliced cabbage uniform by slicing it with a mandoline slicer. It makes the process so much easier and faster!
  • Opt for bone-in meat: When possible, always use bone-in meat for borscht. Bone-in meat adds a level of flavor that cannot be matched. My personal favorite it beef oxtail (I get mine at Costco or Whole Foods), but it can be pricey. For cheaper options, you may use chuck, top sirloin, or beef stew meat.
Pot with Classic Borscht.

Serving Borscht

Serve a warm bowl of borscht alongside a hunk of no-knead bread, Ukrainian garlic rolls, or honey wheat bread. It’s all up to what flavors you like with your soup! In terms of garnish, borscht is classically served with sour cream or mayonnaise, minced green onions, and fresh dill/fresh parsley. If you’re a garlic-lover, you can also add marinated chopped cloves right on top.

Storing & Reheating Leftovers

The most amazing thing about borscht is that it continues to develop its flavors each day. Honestly, day #3 borscht is actually the best! Here are a few tips on how best to store it so the flavors continue to improve.

  • Refrigerator: To keep borscht fresh for up to a week, store it in an airtight container in the fridge.
  • Freezer: I tend to avoid freezing borscht, because I find the potatoes and beets tend to turn mushy and gritty upon thawing. However, a lot of people do freeze theirs and love it! If you decide to freeze, store it in an airtight container and freeze for up to three months.
  • Reheating: To reheat borscht, place it in a soup pot or saucepan over medium heat and heat until warmed through, stirring frequently.

More Classic Slavic Soup Recipes

Recipe

Classic Borscht in a pot.

Classic Borscht Recipe

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Servings
8 servings
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Recipe contributed by: Natalya Drozhzhin
This borscht recipe is my family's take on the hearty Eastern European classic — packed with tender beef, beets, potatoes, & veggies. There's nothing like it!

Ingredients

  • 1 lb bone-in beef
  • 4 tbsp oil
  • 2 medium carrots grated
  • 1/2 large onion finely chopped
  • 1 large beet peeled and grated or sliced thinly
  • 16 oz canned kidney beans rinsed and drained
  • 3 medium potatoes sliced into bite-sized pieces
  • 1/4 head of medium green cabbage thinly chopped
  • 1 tbsp salt adjust to taste
  • 1 tsp ground pepper adjust to taste
  • 1 tbsp white vinegar
  • 2 tbsp ketchup
US Units – Metric

Instructions

  • In a large pot, bring 4 quarts of water to a boil. Slice the beef into 2-inch pieces and add to pot; let it simmer for about 20 minutes.
    meat in a pot with borscht
  • In a large skillet, sauté the carrots, onions, and beets in 4 tablespoons of cooking oil. Sauté the vegetables until they are soft (7-10 minutes) then add them into the pot.
    Beets, carrots and onions cooking on a skillet
  • Drain and rinse the beans and add them to the pot. Simmer for another 15 minutes.
    Beans getting added to Classic Borscht
  • Add in the sliced potatoes to the pot and cook for another 15 minutes.
    Potatoes added to a pot with borscht
  • When the potatoes are nearly done cooking, add the thinly chopped cabbage to the pot. Next, season with to taste with salt, ground pepper, vinegar, and ketchup. Let the borscht simmer for 10 more minutes.
    cabbage in a pot with soup
  • Serve the borscht with a dollop of sour cream or mayo. Enjoy!
    Classic Borscht Recipe in a pot
Nutrition Facts
Classic Borscht Recipe
Amount Per Serving
Calories 205 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 24mg8%
Sodium 1102mg46%
Potassium 449mg13%
Carbohydrates 14g5%
Fiber 5g20%
Sugar 4g4%
Protein 12g24%
Vitamin A 2599IU52%
Vitamin C 13mg16%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Updated October 30, 2025

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.