Easy and Hearty Borscht Recipe: A Rich and Vibrant Beet Soup Experience

Growing up in a family that cherished traditional Eastern European dishes, borscht was always a staple, especially in the colder months. The kitchen would fill with the earthy scent of simmering beets as my grandmother prepared the vibrant red soup. At first, I wasn’t sure about its tangy flavor, but over time, I grew to love its depth, especially with a dollop of sour cream. Today, making borscht connects me to those cherished moments, keeping the tradition alive.

I’m sharing this recipe because I think everyone should get to experience how amazing borscht can be. It might seem like just beet soup at first, but once you try it with all the layers of flavor—from the slow-cooked beef to the tangy-sweet broth—you’ll see why it’s so special. It’s easy to make, super customizable, and honestly just really fun to cook. Whether you’re new to borscht or already a fan, I hope this version becomes one of your favorites too. Plus, I’m sharing a secret ingredient that brings out the soup’s natural sweetness while keeping its signature tang.

So let’s fire up that stove and get simmering!

Ingredients for Borscht

Here’s a step-by-step recipe with photos to guide you through the process.  For precise ingredients and nutritional details, scroll down to the printable recipe card below. Gather the following ingredients for this delightful beet and cabbage soup:

For the Base:

• 1 lb beef shank or stew meat, cut into chunks
• 3 medium beets, peeled and grated
• 1 medium onion, finely chopped
• 2 medium potatoes, peeled, cubed and rinsed from starch
• 2 medium carrots, grated
• ½ head of cabbage, shredded (about 2 cups of finely shredded cabbage)
• 8 cups beef broth (About 2 liters)
• 2 tablespoons tomato paste
• 1 tablespoon Olive oil or Avocado oil
• 1 bay leaf

Flavor Boost:

• 1 teaspoon honey (balances acidity and enhances beet sweetness)
• 2 tablespoons apple cider vinegar (or lemon juice for tanginess)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, but adds depth)
• 2 garlic cloves, minced
• ½ cup sauerkraut (optional, for tanginess)
• ½ cup chopped dill pickles (optional, for a briny kick)

For Serving & Garnish:

• 2 tablespoons fresh dill, chopped (or fresh chopped parsley)
• Sour cream or Mayo (for the perfect creamy finish)
• Rye bread or garlic toast (for dipping)

Step-by-Step Instructions

1. Cook the Beef

In a large pot, add the beef shank or stew meat and cover with 8 cups of beef broth. Bring to a gentle boil, then reduce heat and let it simmer for about 45-60 minutes, or until the meat is tender and easily shreddable. Skim off any foam that rises to the top. Once cooked, remove the beef from the pot, shred or chop it into bite-sized pieces, and set aside. Leave the broth in the pot.

2. Sauté the VEGGIES

In a separate pan, heat a tablespoon of olive oil or butter over medium heat. Add the chopped onions and grated carrots, sautéing for about 5 minutes until soft and fragrant. This step helps build a deep, rich flavor base. Stir in the grated beets and tomato paste, cooking for another 5 minutes. This releases the natural sweetness of the beets while giving them a slightly caramelized depth.

3. Add Vegetables to the Broth

Return the shredded beef to the pot. Add cabbage, and bay leaf to the broth. Stir in the sautéed onion, carrot, and beet mixture. Bring everything to a gentle boil, then lower the heat and let it simmer for 30 minutes until the vegetables are tender.

Add potatoes last and cook for 10 minutes, or until tender. This ensures they don’t become too soft or mushy in the broth.

If using, add sauerkraut, and dill pickles to the broth. I love adding sauerkraut and dill pickles to borscht for their tangy depth. The sauerkraut brightens the sweetness of the beets, while the pickles add crunch and a refreshing tang that complements the richness of the beef, balancing the flavors perfectly.

4. Enhance the Flavor

Add the apple cider vinegar, honey, garlic, salt, pepper, and smoked paprika. Stir well and let the flavors meld together for another 5-10 minutes. Taste and adjust seasoning as needed.

👉 Tip: The vinegar preserves the vibrant color of the beets, and the sugar in honey balances out the earthiness—don’t skip these!

🥄5. Serve & Enjoy!

Ladle the hot borscht into bowls and garnish with fresh dill and a dollop of sour cream. Serve with crusty rye bread or garlic toast for the perfect finishing touch.

Frequently Asked Questions

1. Can I make borscht vegetarian?
Yes, absolutely! You can omit the beef and make a vegetarian version by using vegetable broth. You can also add extra vegetables like finely chopped celery or mushrooms for added texture and flavor.

2. Can I make borscht in advance?
Yes, borscht actually tastes better the next day! Or even 5 days later it’s still amazing! The flavors have more time to meld together, creating a deeper, richer taste as the ingredients infuse and develop. Simply reheat before serving.

3. What kind of beets should I use for borscht?
Use fresh, firm, and vibrant red beets for the best flavor and color. Avoid beets that are soft or have wrinkles.

4. Can I freeze borscht?
Yes, borscht freezes very well! Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove.

5. Is borscht served hot or cold?
Traditionally, borscht is served hot, especially in colder weather. However, in the summer, it’s also delicious served cold, similar to a chilled soup like gazpacho.

6. Is borscht healthy?
Yes, borscht can be quite healthy! It’s packed with nutritious vegetables like beets, carrots, and cabbage, which are rich in fiber, vitamins, and minerals. The broth provides a savory base without being overly heavy, and you can make it lighter by using a low-sodium vegetable broth or water instead of beef broth. Plus, borscht is naturally low in calories and can easily be made gluten-free or vegetarian depending on your preferences.

💬 Irina’s Personal Tips:

• Better the next day: Like chili, borscht tastes richer the next day. Make a big batch and reheat!
• Freezer-friendly: Freeze in individual portions for cozy weeknight dinners.
• Beet stains: Wear gloves or use pre-grated vacuum-packed beets if you’re short on time (but freshly grated is best!).
• Air-fry vegetables. Instead of sautéing the carrots, onions, and beets, you can air fry them for a quicker, hands-off method. Simply toss the chopped vegetables with a little oil and seasoning, then air fry at 375°F (190°C) for about 15-20 minutes until tender and slightly caramelized. For a detailed guide on air frying beets, check out this Air Fryer Roasted Beets recipe. Incorporating these air-fried veggies into your borscht will bring out a deeper, smoky flavor that pairs wonderfully with the savory broth.
• Shred Vegetables Using a Food Processor. For a quicker and more consistent texture, I suggest shredding all the vegetables (like beets, carrots, and cabbage) using a food processor. It saves time and ensures that the vegetables are evenly sized, helping them cook faster and blend into the soup more smoothly for that perfect borscht texture. I use Braun’s 8-cup processor.