When the chill of winter settles in, there’s nothing quite like a warm bowl of borscht to bring comfort and joy. This vibrant beet soup has a way of transforming an ordinary day into a feast filled with warmth, flavor, and heartiness. I first discovered this Eastern European gem at a friend’s family gathering, where the aroma of simmering vegetables and tender meat lingered in the air, making it impossible to resist.
As I peeled back layers of tradition while making my own batch, I was amazed at how easy it was to create this rich, satisfying dish from scratch. With just a handful of wholesome ingredients—like sweet beets, crisp cabbage, and succulent pork—the magic happens right in your kitchen. Not only does this borscht bring together amazing flavors, but it also invites creativity, allowing you to play with spices and toppings to make it truly your own.
Perfect for impressing guests or simply enjoying a cozy dinner at home, this borscht recipe is a delightful escape from the usual weeknight fare. Are you ready to step into a world of culinary warmth? Let’s get started!
Why is Borscht a Must-Try Recipe?
Hearty Comfort: This borscht delivers a warm embrace on chilly days, filling your home with delightful aromas as it simmers.
Rich in Flavor: Combining earthy beets with tender pork and vegetables creates a taste sensation that dances on your palate.
Nutritionally Packed: Loaded with vibrant veggies, this soup is not just delicious but also nutritious, making it a wholesome choice for any meal.
Simple Preparation: With straightforward steps, even novice cooks can master this classic dish and impress family and friends.
Versatile Ingredient Options: Feel free to customize with your favorite spices or add-ins, transforming it to suit your taste perfectly!
Crowd-Pleasing Delight: Serve this colorful dish at gatherings, and watch it become an instant favorite among guests.
Borscht Ingredients
For the Stock
• Cold water – 3 litres is perfect for creating a rich base.
• Pork ribs or beef – 600g adds depth and flavor; feel free to use chicken for a lighter version.
• Onion – 1/2, quartered, infuses the stock beautifully.
• Carrot – 1, cut in half contributes a subtle sweetness.
• Celery sticks – 2, add a fresh crunch to the broth.
• Bay leaves – 2, for aromatic elegance.
• Peppercorns – 5, introducing a hint of spice.
• Salt – 1 tsp will bring out all the wonderful flavors.
For the Soup
• Beets – 2 medium, peeled and grated; the stars of the borscht, creating that stunning color!
• Potatoes – 3 medium, peeled and cut into 2-inch chunks; they provide heartiness to the dish.
• Carrots – 2 medium, grated, enhancing sweetness and texture.
• Onion – 1 medium, chopped, for a flavor boost.
• Garlic – 2 cloves, minced; the aromatic secret to elevating the taste.
• Bay leaf – 1, to add a layer of depth.
• Tomato puree/paste – 3 tbsp, giving a nice tang and balancing the sweetness of beets.
• White cabbage – 1/2 small, cored and sliced; it adds crunch and is a borscht staple.
• Lemon juice or white vinegar – Juice of 1 lemon or 1 tsp for a bright tang; enhances the flavors of borscht.
• Salt and pepper – to taste, adjusting seasoning to your liking.
With these vibrant ingredients, you’re well on your way to creating a heartwarming bowl of borscht that your loved ones will adore!
How to Make Borscht
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Combine Ingredients: In a large stock pot, mix cold water, pork ribs (cut into smaller chunks), quartered onion, celery sticks, halved carrot, bay leaves, peppercorns, and a pinch of salt.
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Boil and Simmer: Bring the mixture to a boil, then reduce the heat. Let it simmer for 1 to 1.5 hours until the meat is nearly falling off the bones. Skim off any scum that rises to the top for a clear broth.
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Strain Stock: Once the stock is done, allow it to cool slightly. Remove the ribs, strain the stock through a sieve, and discard the leftover vegetables for a smooth, rich base.
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Shred Meat: When the meat has cooled, take it off the bones and shred it. Set this aside, discarding the bones. You can make the stock in advance and even freeze it for future use!
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Prepare Vegetables: Get your veggies ready by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes into chunks, and slicing the cabbage.
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Add Ingredients to Pot: In a large soup pot, combine the stock, shredded meat, grated beets, potatoes, tomato puree, a pinch of salt, and a bay leaf. Bring to a boil, then lower the heat and let it simmer.
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Sauté Aromatics: In a pan, heat 1 tablespoon of vegetable oil. Add the grated carrots and chopped onions, stirring over low heat for 7-10 minutes until they turn golden and caramelized. Then, stir in the minced garlic and sauté for an additional 30 seconds.
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Combine All Together: Add the sautéed onion and carrot mixture to the soup pot along with the sliced cabbage. Cook for 15 minutes, ensuring the cabbage becomes tender yet remains firm.
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Season to Taste: Squeeze in the juice of one lemon or stir in 1 tsp of white vinegar, then season with salt and pepper to taste for that delicious balance of flavors.
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Serve and Garnish: Ladle the borscht into bowls, topping with a dollop of sour cream or crème fraîche. For an extra touch, sprinkle with fresh dill or parsley.
Optional: Add a dash of smoked paprika for a unique twist!
Exact quantities are listed in the recipe card below.
Helpful Tricks for Borscht
Stock Clarity: Use cold water and skim off the scum while simmering. This ensures a clear, beautiful stock for your borscht.
Vegetable Prep: Grate beets and carrots separately to retain their vibrant colors. Mixing them too early may dull the borscht’s appearance.
Cooking Order: Add sautéed onions and carrots to the pot before the cabbage. This layering maximizes flavor and texture in your borscht.
Adjusting Acidity: Add lemon juice or vinegar towards the end of cooking to brighten flavors without overwhelming the dish.
Taste Test: Always season your borscht to taste before serving; the sweetness of beets needs balancing with salt and pepper for the best flavor.
How to Store and Freeze Borscht
Room Temperature: Enjoy your borscht fresh for up to 2 hours if left out. It’s best to refrigerate leftovers promptly for optimal freshness.
Fridge: Borscht can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Freezer: For longer storage, freeze borscht in individual portions for up to 3 months. Let it cool completely before transferring to freezer-safe containers or bags.
Reheating: Thaw frozen borscht in the refrigerator overnight, then reheat gently on low heat. Stir occasionally to maintain a pleasant texture and flavor.
Borscht Variations & Substitutions
Feel free to explore and make this borscht recipe your own by trying out these tasty twists and ingredient swaps!
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Vegetarian: Replace pork with mushrooms or lentils for a hearty, meat-free version that’s still packed with flavor.
Sometimes a plant-based meal steals the show, and mushrooms provide an earthy richness that will warm your heart. -
Beef Option: Swap pork ribs for 600g of beef shank for a deeper, beefier stock.
Beef brings a robust flavor that complements the sweetness of the beets, creating a satisfyingly rich soup. -
Dairy-Free: Omit sour cream and substitute with coconut yogurt or a drizzle of olive oil for serving.
This keeps the creaminess while catering to lactose-sensitive friends, ensuring everyone can enjoy a lovely bowl. -
Spicy Kick: Add sliced jalapeños or a pinch of red pepper flakes for a gentle heat that enlivens each bite.
The warmth will brighten your borscht and surprise those who crave a little extra zest! -
Herb Infusion: Stir in fresh dill or parsley while simmering for a bright, aromatic twist.
Herbs elevate flavors beautifully, making each bowl feel like a cozy embrace of herbal goodness. -
Sweetness Boost: Toss in a chopped sweet potato along with beets for added sweetness and a delightful texture.
Not only do sweet potatoes enhance flavor, but they also add nutty undertones that are simply irresistible. -
Cabbage Alternatives: Use kale or Swiss chard instead of cabbage for a different texture and nutrient boost.
Leafy greens bring vibrant colors and complex flavors, making your borscht delightful in every spoonful. -
Vinegar Varieties: Experiment with apple cider vinegar for a fruity tang that complements the earthiness of beets.
This little change adds a bright note that can take your comforting soup to unexpected heights.
Make Ahead Options
These borscht preparations are a game-changer for busy weeknights! You can make the stock up to 3 days in advance; simply cool it completely after cooking, then refrigerate in an airtight container. The shredded meat can also be prepared ahead and stored in the fridge for up to 3 days. For the veggies, peel and grate the beets and carrots, then store them in an airtight container in the fridge for 24 hours. When you’re ready to serve, simply bring the stock to a simmer, add the prepared ingredients, sauté the aromatics, and finish cooking as instructed. This way, you’ll enjoy all the complex flavors of homemade borscht with minimal effort!
What to Serve with Borscht?
When the warmth of a delicious bowl of borscht fills your home, the next question is, what complements it beautifully?
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Crusty Bread: A warm, rustic loaf perfect for dipping into the broth, adding a satisfying texture to each bite.
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Sour Cream: This classic topping adds a creamy coolness that beautifully contrasts with the soup’s warmth and tang.
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Pickled Beets: Offering a burst of acidity and sweetness, these enhance the earthy notes of the borscht and add a vibrant color on the plate.
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Fresh Dill: A sprinkle of this aromatic herb elevates every bowl, giving it a refreshing finish that brightens the rich flavors.
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Roasted Vegetables: Caramelized carrots and parsnips provide a hearty side that aligns with the rustic comfort of borscht.
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Sautéed Greens: A side of sautéed kale or spinach introduces a layer of healthfulness with their tender, silky texture.
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Pumpernickel Bread: This dense, nutty bread complements the soup’s flavor, making each mouthful a comforting experience.
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Homemade Pickles: The crunch and tanginess of homemade pickles provide a delightful contrast to the smoothness of borscht.
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Tea: A steaming cup of herbal or black tea is ideal for warming up alongside your meal, enhancing the cozy experience.
Borscht Recipe FAQs
How do I choose the right beets for my borscht?
Absolutely! When selecting beets, look for firm, smooth skin with no dark spots. Smaller beets tend to be sweeter and more tender, which is perfect for your borscht. Aim for two medium-sized beets, as they’ll provide that vibrant color and flavor we all love.
How can I store leftover borscht?
Very simply! Store your borscht in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just reheat gently on the stove, adding a splash of water if necessary to restore its original consistency.
Can I freeze borscht, and if so, how?
Definitely! To freeze your borscht, allow it to cool completely first. Then, transfer it to freezer-safe containers or bags, leaving some space at the top to allow for expansion. Borscht can be frozen for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it gently on the stove, stirring occasionally for the best texture.
What can I do if my borscht tastes too sweet?
If you find your borscht a bit on the sweet side due to the beets, you can balance the flavors by adding a bit more acidity. Squeeze in some extra lemon juice or a dash of white vinegar, and taste as you go. This will help cut through the sweetness and bring out the savory flavors of the soup.
Is borscht safe for pets?
Not exactly! While the vegetables in borscht aren’t harmful to dogs or cats in small amounts, you should keep it away from them, especially due to the onions and garlic, which can be toxic to pets. Remember to enjoy this beautiful soup for yourself and keep your furry friends happy with their own treats!
What if my broth isn’t flavorful enough?
If your borscht broth lacks depth, don’t fret! To enhance the flavor, try simmering it longer—an additional 30 minutes can make a world of difference. Season with more salt and pepper, and consider adding a splash of soy sauce or Worcestershire sauce for umami richness that complements the sweet beets beautifully.
Ultimate Borscht: A Cozy, Homemade Classic You’ll Love
Ingredients
Equipment
Method
- In a large stock pot, mix cold water, pork ribs (cut into smaller chunks), quartered onion, celery sticks, halved carrot, bay leaves, peppercorns, and a pinch of salt.
- Bring the mixture to a boil, then reduce the heat. Let it simmer for 1 to 1.5 hours until the meat is nearly falling off the bones. Skim off any scum that rises to the top for a clear broth.
- Once the stock is done, allow it to cool slightly. Remove the ribs, strain the stock through a sieve, and discard the leftover vegetables for a smooth, rich base.
- When the meat has cooled, take it off the bones and shred it. Set this aside, discarding the bones.
- Get your veggies ready by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes into chunks, and slicing the cabbage.
- In a large soup pot, combine the stock, shredded meat, grated beets, potatoes, tomato puree, a pinch of salt, and a bay leaf. Bring to a boil, then lower the heat and let it simmer.
- In a pan, heat 1 tablespoon of vegetable oil. Add the grated carrots and chopped onions, stirring over low heat for 7-10 minutes until they turn golden and caramelized. Then, stir in the minced garlic and sauté for an additional 30 seconds.
- Add the sautéed onion and carrot mixture to the soup pot along with the sliced cabbage. Cook for 15 minutes, ensuring the cabbage becomes tender yet remains firm.
- Squeeze in the juice of one lemon or stir in 1 tsp of white vinegar, then season with salt and pepper to taste.
- Ladle the borscht into bowls, topping with a dollop of sour cream or crème fraîche. For an extra touch, sprinkle with fresh dill or parsley.