Name: Classic Borscht Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Eastern European
Ingredients: 3 medium beets, peeled and grated or chopped; 2 carrots, peeled and diced; 2 medium potatoes, peeled and diced; 2 cups shredded cabbage; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tablespoons tomato paste; 6 cups vegetable or beef broth; 2 tablespoons olive oil or butter; 1 bay leaf; Salt and black pepper, to taste; 1 tablespoon vinegar or lemon juice; Fresh dill (optional, for garnish); Sour cream (for serving)

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Classic borscht is a vibrant beet soup that’s hearty, flavorful, and deeply comforting. I make it when I want something warm, nourishing, and full of rich Eastern European tradition.

Why I’ll Love This Recipe

I love how borscht blends earthy beets with sweet and savory vegetables, all simmered in a rich broth. It’s a soup that gets better with time, and I can enjoy it hot or cold. The colors are beautiful, the flavors are layered, and a dollop of sour cream on top brings everything together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beets (peeled and grated or chopped)
Carrots
Potatoes
Cabbage
Onion
Garlic
Tomato paste
Vegetable or beef broth
Olive oil or butter
Bay leaf
Salt and black pepper
Vinegar or lemon juice (for brightness)
Fresh dill (optional)
Sour cream (for serving)

Directions

I start by heating olive oil or butter in a large pot over medium heat.
I sauté the onions, carrots, and garlic until they begin to soften.
I add the tomato paste and cook it for a couple of minutes to deepen the flavor.
I stir in the beets and potatoes, then pour in the broth and add the bay leaf.
I bring it to a boil, then lower the heat and let it simmer for about 30 minutes, until the vegetables are tender.
I add the shredded cabbage and cook for another 10–15 minutes.
I season with salt, pepper, and a splash of vinegar or lemon juice for brightness.
I serve it hot with a generous spoonful of sour cream and fresh dill on top.

Servings and Timing

This recipe serves 6–8 people. It takes about 20 minutes to prep and 45 minutes to cook.

Variations

I sometimes add cooked beef or sausage for a heartier version.
For a vegetarian borscht, I stick with veggie broth and load up on root vegetables.
Some days, I add a bit of sugar to balance the acidity.
I’ve served it cold during summer, and it’s just as refreshing.

Storage/Reheating

I store leftover borscht in the fridge for up to 5 days—it actually tastes better the next day. To reheat, I warm it gently on the stove over medium heat. It also freezes well for up to 2 months.

FAQs

Can I use canned beets?

I prefer fresh beets for flavor and texture, but canned can work in a pinch—just skip the initial cooking time for the beets.

Why add vinegar or lemon juice?

It balances the earthy sweetness of the beets and adds brightness to the soup.

Can I make it in a slow cooker?

Yes, I add everything except the cabbage and cook on low for 6–8 hours, adding the cabbage in the last hour.

Do I have to peel the beets?

Yes, I peel them to remove the bitterness and get a smoother texture.

What’s the best way to serve it?

I serve it hot with sour cream and dill, alongside crusty bread or boiled potatoes.

Conclusion

Classic borscht is one of my favorite comfort foods. It’s colorful, nourishing, and rich in flavor, and every bowl feels like a warm hug. Whether I enjoy it fresh or the next day, it always hits the spot.