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Overhead view of Ukrainian borscht beet soup in a white bowl, topped with sour cream and fresh herbs.

Borscht Recipe

Borscht is a classic Eastern European beet soup made with tender beets, vegetables, and herbs for a rich, comforting bowl. Serve it hot with a spoonful of sour cream and fresh dill for the traditional finish.
Recipe Developer-Estefania
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Prep Time 15 minutes
Cook Time 50 minutes
Additional time20 minutes
Total Time 1 hour 5 minutes

Ingredients

For Vegetables Soup:

  • 3 tablespoon sunflower oil
  • 1 onion sliced
  • ¼ teaspoon salt
  • 1 celery stalk chopped
  • 2 carrots grated
  • 2 l vegetable broth
  • 2 potatoes chopped
  • ½ cabbage grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf

For Beetroot:

  • 2 tablespoon sunflower oil
  • 2 beets grated
  • 2 tablespoon tomato paste
  • 1 tablespoon vinegar
  • 2 tablespoon sunflower oil
  • 1 tablespoon flour
  • 100 ml water
  • 1 tablespoon sugar

For Garnish:

  • Parsley chopped
  • Dill chopped
  • 2 cloves garlic minced
  • 150 g sour cream

Instructions

  • In a large pot, heat sunflower oil. Add sliced onion to the pot, and sautén with a pinch of salt until translucent for 5 minutes.
  • Add chopped celery to the pot, and continue cooking until softened. Grate the carrots coarsely, add the grated carrots to the pot, and continue cooking until softened.
  • Pour in the vegetable broth and bring to a simmer. Add chopped potatoes to the pot. Simmer until the vegetables are almost tender.
  • Stir the sliced cabbage into the pot, season with salt and pepper, and add a bay leaf. Cover and simmer for 15 minutes until the vegetables are fully tender.
  • While the vegetables are cooking, heat the sunflower oil in a separate pan. Add the grated beetroots to the pan, and cook until they release their color. Stir in tomato paste and vinegar, combining well.
  • Push the beet mixture to one side of the pan to create space for the roux. Heat the sunflower oil, add flour, and stir continuously until it turns golden brown. Slowly add water, stirring to avoid lumps.
  • Mix the roux with the beetroots, add sugar, and stir until well combined.
  • Transfer the beetroot mixture to the pot, giving the borscht its distinctive vibrant color. Simmer for an additional 10 minutes, stirring well to thicken the soup.
  • Add chopped parsley, dill, and minced garlic to the soup. Simmer for an additional 5 minutes to infuse the flavors. Turn off the heat and let it rest for 20 minutes.
  • Ladle the borscht into bowls and top each serving with a dollop of sour cream. Garnish with additional herbs.

Notes

Even Veggie Chopping: Cut the vegetables into similar-sized pieces so they cook evenly and soften at the same pace. 
Beet Timing: I usually add the beets closer to the end so the color stays vibrant and the beet flavor remains clean and earthy. 
Gentle Simmering: Keep the soup at a gentle simmer rather than a full boil; this helps the vegetables hold their shape and keeps the broth clear. 
Season as You Go: I adjust the seasoning gradually as the soup cooks, especially the salt, since the flavors concentrate as it thickens. 
Let It Rest: After cooking, I like to let the borscht sit for about 20 minutes so the flavors have time to come together before serving. 

Nutrition

Calories: 331kcal | Carbohydrates: 33g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 1914mg | Potassium: 703mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4429IU | Vitamin C: 47mg | Calcium: 85mg | Iron: 2mg