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Borscht or Red Beet Soup Recipe

Red Beet Soup or Borscht is the most popular soup at our house. I start with cooking a chunk of beef and then add sautéed vegetables, potatoes and beans for a nice bowl of homey comfort food. It’s the first thing kids ask for when we come from vacations.

Simple beet soup in a pot with a ladle.

With the approach of colder weather, soups and hearty meat dishes are back in season. Borscht is and has been my family’s most favorite soup, ever since I can remember. We like our Borscht thick and hearty, full of root vegetables, meat and of course vitamins.

Pretty much every Slavic woman knows how to make borscht, and in essence we all use the same ingredients, but no two women will make the same tasting borsch. I don’t know why, but that’s how it is.

Red Beet Soup or Borsht in a bowl with sour cream.

How to make RED Borscht?

When my mom was teaching me how to make borscht, the first thing she told me was that it had to be red. Not pink, but red. She also said that all good housewives know how to make red Borscht. One of her first jobs after high school was working in a diner, so she knew a thing or two about making Borscht the right way.

There are several ways of preparing the beets for this soup (cooking whole beets in water, roasting beets wrapped in foil, shredding beets first and cooking them in a skillet), but one thing that you have to remember no matter which way you make them, is to never boil them once added to the soup. If you do that, you will never get your Borscht to be the true red it’s supposed to be.

Fresh Beets Substitute for Borscht

Also, if you’re pressed for time, or just don’t like working with fresh beets, you can use canned (just make sure they’re not pickled) beets with no problem. The last picture of Borscht in this post, shows it made with canned beets.
So here we go…

Other delicious Soup recipes:


Red Beet Soup or Borsh is the most popular soup at our house. By | @Letthebakingbgn_
4 from 1 vote

Red Beet Soup or Borscht is the most popular soup at our house. I start with cooking a chunk of beef and then add sautéed vegetables, potatoes and beans for a nice bowl of homey comfort food. It's the first thing kids ask for when we come from vacations.

Author: Marina | Let the Baking Begin!
Course: Soup
Cuisine: Ukrainian
Keyword: borscht
Calories: 184 kcal
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12


  • 4 quarts water
  • 1.5 lbs beef chuck
  • 6 medium sized yellow potatoes peeled, diced into 1/2 inch cubes
  • 1 large onion peeled, diced
  • 1 large carrot peeled, grated
  • 2-3 medium sized beets peeled, grated
  • 1 can peeled tomatoes chopped
  • 1 can beans black eyed peas
  • 1 bell pepper seeded, diced
  • Oil for frying
  • Salt & Pepper to taste
  • 4 tbsp flat leaf Italian parsley chopped
  • 2 tbsp dill chopped


  1. Place meat into the pot with water and cook over medium heat, until fork tender, about 2-3 hours. All throughout the cooking process, skim the water from impurities that float to the top.
  2. Once the meat is tender, remove it from the pot and shred to small pieces.
  3. Salt the water.
  4. Add diced potatoes to the beef broth (water in which the meat was cooking) and cook on medium heat until fork tender.
  5. Meanwhile, In a large skillet with 2-3 tbsp oil, fry the onions until slightly golden over medium high heat. Add carrots and bell pepper and fry for another 3-4 minutes. Add grated beets, chopped tomatoes, stir, cover with lid and lower the heat to low. Allow to cook, adding water from the pot with potatoes as needed, until beets are soft, about 7-8 minutes minutes.
  6. Once the potatoes are cooked, add shredded meat and beans. Bring to boil.
  7. Add the beet mixture to the pot, bring to boil and turn off right away.
  8. Check for salt and add more if needed.
  9. Add parsley & dill & ground black pepper.
  10. For optimal flavor, allow flavors to mend for 20-30 minutes before serving.
  11. Serve hot, with dollop of sour cream.
Nutrition Facts
Amount Per Serving
Calories 184 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 39mg13%
Sodium 136mg6%
Potassium 787mg22%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 2g2%
Protein 14g28%
Vitamin A 1215IU24%
Vitamin C 29.6mg36%
Calcium 68mg7%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Friedrich W O Vonostrowo

    My papa’s side of the family is from East Prussia where Borscht is also very popular although it isn’t necessary to use beef; oxen, smoked pork even horse meat can be used (at least that is what our East Prussian spinster aunt told me) and like you she’d add whatever she felt like from the fridge/root cellar. She’d always used a small amount of smoked bacon but sometimes she’d add shredded red cabbage, sometimes not, sometimes some shredded celery root, sometimes potatoes often not and sometime it would be just bacon, onions and beets. She never added beans but I like them as well. I usually add about a1/2 tsp of dried crushed red peppers and a tin of no salt added tomatoes to a recipe similar to yours and use a pressure cooker to make the beef tender. Somehow that pinch of crushed red peppers in Borscht makes winter in Canada a bit more bearable.
    Thanks for a great recipe!

    · Reply
    • Thank you for sharing all these delicious ideas! I love learning about what others are adding to their version of the classic.

      · Reply
  • […] is that when you cook it, you’re left with flavorful liquid which will make perfect base for Borsh or […]

    · Reply
  • […] up in a Ukrainian home we ate beets a lot more than people are used to here. We ate them in Borsch, Venieagrete Salad (made of beets, potatoes, pickles and onions) Shuba and this Creamy Beetroot […]

    · Reply
  • Julia @Vikalinka

    Oh Yum!! I can’t believe I missed this post! Perfect weather for borsh too! I haven’t made it in a while, thank you for the reminder. Your recipe looks SO similar to my mom’s minus the beans, must be the Ukrainian roots. 🙂

    · Reply
    • I always add beans to my soups, it’s just how my family likes it, but other Ukrainians don’t, so I think it’s just a flavor preference more than the Ukrainian thing))

      · Reply
  • olga

    I’m the same way. I usually use bell pepper instead of cabbage. And I know some cooks that never add bell pepper to their borsch. Just a matter of preference.

    · Reply
    • I usually use any vegetables that I have in the fridge, if I have peppers I add them, if not.. it’s fine without too))

      · Reply
  • Julia |

    Beautiful borsh! Pinning it! Love the dollop of sour cream on top.

    · Reply
  • Yelena

    Thanks for the tip, I’ll have to try that! Also, do you not add cabbage?

    · Reply
    • I do not add cabbage just because I personally am not used to eating it with cabbage, but many other people put cabbage or sauercrout.

      · Reply

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