Classic Borscht Recipe (Beet Soup)

Name: Classic Borscht Recipe (Beet Soup)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10 servings
Cuisine: Russian
Ingredients: 3 medium beets (peeled and grated); 4 Tbsp olive oil (divided); 8 cups chicken broth (+ 2 cups water); 3 medium yukon potatoes (peeled and sliced into bite-sized pieces); 2 carrots (peeled and thinly sliced); 2 celery ribs (trimmed and finely chopped); 1 small red bell pepper (finely chopped, optional); 1 medium onion (finely chopped); 4 Tbsp ketchup or 3 Tbsp tomato sauce; 1 can white cannelini beans with their juice; 2 bay leaves; 2-3 Tbsp white vinegar (or to taste); 1 tsp sea salt (or to taste); 1/4 tsp black pepper (freshly ground); 1 large garlic clove (pressed); 3 Tbsp chopped dill

Classic Borscht is a vibrant Russian beet soup loaded with potatoes, carrots, and white beans, simmered in chicken broth and finished with sour cream. This straightforward version requires minimal prep and delivers authentic comfort in under an hour.

🌍Russian 🌍Ukrainian 🏷️Borsch 🏷️Borscht

Total

1h 10m

Servings

10

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Natashaskitchen · by Natasha of NatashasKitchen.com

Ingredients

3 medium beets (peeled and grated)
4 Tbsp olive oil (divided)
8 cups chicken broth (+ 2 cups water)
3 medium yukon potatoes (peeled and sliced into bite-sized pieces)
2 carrots (peeled and thinly sliced)
2 celery ribs (trimmed and finely chopped)
1 small red bell pepper (finely chopped, optional)optional
1 medium onion (finely chopped)
4 Tbsp ketchup or 3 Tbsp tomato sauce
1 can white cannelini beans with their juice
2 bay leaves
2-3 Tbsp white vinegar (or to taste)
1 tsp sea salt (or to taste)
1/4 tsp black pepper (freshly ground)
1 large garlic clove (pressed)
3 Tbsp chopped dill

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Instructions

1
Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
2
Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
3
Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
4
While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
5
When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

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Tips & Notes

Pro tips

Prep all ingredients (mise en place) before cooking—this soup moves quickly once you start simmering and benefits from organized, hands-on assembly.
Grate beets just before adding to the pot to preserve their color and prevent oxidation.
Taste and adjust acidity: ketchup or tomato sauce provides tang; add more if you prefer a sharper, more authentic borscht.
Don't overcook potatoes—cut them into bite-sized pieces and test doneness at 20 minutes to avoid mushy soup.

Substitutions

Chicken broth → vegetable broth (for vegetarian version; omit beans if using vegetable broth and add 1 more can beans)
Ketchup or tomato sauce → 1 Tbsp balsamic vinegar + 1 Tbsp tomato paste (for deeper, less sweet flavor)
White cannellini beans → kidney beans or chickpeas (same quantity with liquid)
Sour cream → Greek yogurt or mayo (as noted in recipe)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally.

Common Questions

Can I make borscht ahead of time?

Yes. Borscht tastes even better the next day as flavors deepen. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop.

What can I use instead of white cannellini beans?

Kidney beans, black beans, or chickpeas work well. Use the same quantity with their liquid, or drain and add ½ cup extra broth if using canned beans without liquid.

Can I use fresh beets instead of canned?

This recipe calls for fresh beets. Peel and grate them raw just before cooking—they'll soften during simmering and give the soup its characteristic deep color.

Is sour cream necessary?

No, but traditional. The recipe notes real mayo works too. Both add richness and balance the earthy beet flavor; skip either if preferred, though the soup is best with one.

How long does borscht simmer?

After adding all ingredients, simmer for 20–30 minutes until potatoes are tender and beets are fully soft. Don't skip simmering time; it melds flavors and ensures proper texture.