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Easy Borscht Recipe (Beet Soup with Beef)

Learn how to make Borscht, a satisfying beetroot soup featuring red beets, carrots, cabbage, tender beef, and hearty potatoes.

Top it with creamy sour cream for an authentic Slavic comfort food experience!

Borscht in a bowl garnished with sour cream and dill.

Whether this is your first time making borscht or you’re well-seasoned in this beloved beet soup, this post covers everything you need to make a flavorful pot of borscht at home.

From selecting the perfect ingredients and substitutions to easy-to-follow instructions and even a vegan borscht option, you’re well equipped to create the perfect balance of this soup’s signature sweet, earthy, and tangy flavors!

What is Borscht?

This vibrant, ruby-red beet-based soup originated in Eastern Europe, with Ukraine often celebrated as the birthplace.

Originally crafted as a way to make the most of abundant root vegetables, borscht soup quickly became a comfort-food classic throughout Slavic countries.

Though recipes vary by region, the soul of borscht remains the same – sweet, earthy beets, tender beef (or other meats), cabbage, potatoes, and sometimes beans. When these rustic ingredients are simmered together, you get a deep, savory, low-glycemic soup filling enough to be a meal on its own.

Overhead shot of borscht in a soup pot.

Ingredient Notes

Don’t let the ingredient list scare you – it’s easier than you think! I’ve taught plenty of people how to make borscht, and you’ll be a pro in no time! Just grab your biggest pot and get ready to enjoy this comforting classic.

Let’s get started with the ingredients you’ll need to make this delicious take on authentic borscht at home:

  • Beef shank – When simmered long enough, the collagen in the beef breaks down, creating the rich, meaty base of the stock and enhancing the texture. See ‘Variations’ below for substitutes.
  • Yellow onion – The aromatic, savory foundation of the stock. You can substitute white or red onions here. Just remember to remove them after simmering.
  • Bay leaf – A key aromatic used to enhance the broth’s flavor. You can substitute fresh thyme or oregano sprigs, but the flavor depth will differ slightly.
  • Water – A big pot of water forms the base of the borscht, allowing the meat and vegetables to cook and the flavors to meld together beautifully.
  • Salt – Preferably sea salt or kosher salt, to taste.
  • Green cabbage – Green cabbage is a classic ingredient that adds a crisp-tender, slightly sweet component. Purple/red cabbage also works, but know that it has a slightly more peppery flavor and will make the color more striking.
  • Beets – A defining ingredient in traditional borscht. Medium-sized beets are ideal as they are easy to handle and shred. These vibrant, earth veggies are a nutritional powerhouse, rich in fiber and antioxidants .
  • Carrots – Add natural sweetness and enhance the beautiful color. To save time, use a food processor with a grating disk to grate the carrots and beets.
  • Potatoes – They help bulk up the borscht. Use Russet or Yukon Gold potatoes for the best results. To prevent them from discoloring, peel and chop them right before adding them to the soup.
  • Beans – While not always found in traditional recipes, red or black kidney beans are a welcome addition for extra protein and fiber. If you don’t like kidney beans, leave them out or substitute a bean you enjoy, like cannellini beans or chickpeas. Make sure to drain and rinse them well.
  • Garlic powder – It’s a convenient alternative to fresh garlic and blends easily into the broth. Use fresh minced garlic instead if you prefer a more robust garlic flavor.
  • Lemon – A dash of lemon juice at the end brightens the overall flavor. If you don’t have lemon, a splash of red or white wine vinegar works well as an alternative.

How to Make Borscht

Ready to make a soul-warming pot of borscht? Here are the simple steps to make this delicious dish:

  1. Prepare the stock: Place the beef, onion, and bay leaf in a large pot. Fill the pot with water and bring it to a gentle simmer. Skim off any foam that forms on the surface. Cover the pot and cook for 1½ hours.
  2. Prep the vegetables: While the stock is simmering, thinly slice the cabbage, peel the carrots and beets, and then shred them. Peel and chop the potatoes last to prevent discoloration.
  3. Finish the stock: Remove the meat and set it aside to cool. Discard the onion and bay leaves. When the meat is cool enough to handle, remove it from the bones and chop it into bite-sized pieces.
  4. Add vegetables and seasonings: Add salt to the stock, then incorporate all the veggies, chopped meat, beans (if using), and a sprinkle of garlic powder. Bring the mixture to a boil. Reduce the heat, cover, and let it cook for 40 minutes.
  5. Final touches: About 10 minutes before the soup is done, squeeze in the lemon juice and add the squeezed lemon piece to the pot. Adjust the salt as needed.
  6. Serve: Ladle your borscht into bowls and top each with a dollop of sour cream. Enjoy!

Borscht in a laddle.

Recipe Tips

Here are my best pieces of advice for making the best borscht:

  • Regularly skimming the foam off the top of the broth is crucial to achieving a clear, smooth, sour soup. Don’t skip this step!
  • Season in stages, tasting as you go. The vegetables will absorb some of the salt, so it’s best to adjust the salt towards the end of cooking.
  • If you prefer thicker borscht, reduce the water slightly or let the soup simmer uncovered for a bit longer to concentrate the flavors.
  • Borscht is perfect for meal prep. The next day, it often tastes even better as the flavors have more time to meld. Simply store it in the refrigerator and reheat it before serving.

Overhead shot of borscht in a bowl standing on a grey napkin. The soup is garnished with sour cream and chopped dill.

 

Variations

The beauty of borscht recipes is that no two are exactly the same. Here are some delicious customization options:

  • Beef – If you can’t find beef shank, look for cuts with a similar amount of fat, like chuck beef short ribs, oxtail, or chuck roast. Be sure to simmer these cuts until fall-apart tender.
  • Pork – Many borscht recipes are pork-based instead of beef. If you’d like to try this equally delicious version, look for high-quality cuts of pork shoulder, pork butt, or pork ribs.
  • Chicken – For a lighter version, use chicken thighs or a whole chicken, which will result in a milder broth.
  • Goose or duck – These meats provide a rich and slightly gamey flavor. They’re occasionally found in more luxurious or festive versions of borscht.
  • Vegetarian – Substitute the beef stock with a savory vegetable stock made from simmering a combination of hearty root vegetables like carrots, turnips, parsnips, and onions with mushrooms, garlic, and herbs. Stir in fresh greens like spinach or kale at the end, if you like.
  • Beet greens – If you have fresh beets with beet greens still attached, add them to the borsch. Just wash and chop the leaves and add them to the pot together with the lemon juice about 10 minutes before the bortsch is done cooking.

Serving Suggestions

This iconic beet soup is served hot with a dollop of sour cream, a sprinkle of fresh dill or parsley, and a piece of hearty rye bread or crusty sourdough to soak up the delicious broth. 

Storing & Freezing

Storing: Allow leftover borscht to cool to room temperature before transferring it to an air-tight container and storing it in the refrigerator for 3-5 days.

Freezing: Let the soup cool completely, then transfer it to freezer-safe containers, leaving about an inch of space at the top for expansion, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop. Just remember that the texture of some veggies may change slightly after freezing, but the flavor will remain delicious!

More Beet Recipes

If you love beets, check out these easy recipes:

Overhead shot of borscht in a bowl garnished with sour cream and chopped dill.

Easy Borscht Recipe

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes

This borscht recipe is easy to make in just a few simple steps. This delicious beef broth-based soup is made with beets, carrots, cabbage, and beans and will hit the spot every time.

Ingredients

  • 4 1/2 quarts (4 1/2 liters) water
  • 1.5 to 2 pounds beef shank
  • 1 yellow onion, peeled
  • 2 bay leaves
  • 1 1/4 Tbsp salt
  • 4 medium beets
  • 3 medium carrots
  • 3/4 medium green cabbage
  • 2 medium potatoes
  • 1 can red or black kidney beans (540 ml / 19 oz ) (optional), drained and rinsed
  • 1 Tbsp garlic powder
  • 1/4 of lemon

Instructions

  1. Fill a large pot with water and add the meat, onion, and bay leaves. Bring to a simmer. Skim the foam. Cover the pot and cook for 1.5 hours.
  2. In the meantime, prep the vegetables. Thinly slice the cabbage. Peel the carrots and beets and shred them. Peel and chop the potatoes last to make sure they don't discolor.
  3. When the stock is done cooking, transfer the meat to a plate and set it aside to cool. Remove and discard the onion and bay leaves.
  4. When the meat is cool enough to handle, remove it from the bones. Chop the meat into bite-size pieces.
  5. Add salt to the stock, then add all the vegetables, meat, beans (if using), and garlic powder.
  6. Bring to a boil. Reduce heat, cover, and cook for 30 minutes. Add the juice of 1/4 lemon. Add the squeezed lemon piece to the soup as well and cook for 10 more minutes.
  7. Taste for salt. The vegetables absorb a lot of salt, so you might need to add more.
  8. Serve with a dollop of sour cream.
Nutrition Information
Yield 8 Serving Size 1/8 of recipe
Amount Per Serving Calories 363Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 88mgSodium 640mgCarbohydrates 29gFiber 5gSugar 6gProtein 44g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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