Borscht, Sochi: How to Make Traditional Beet Soup at Home

Borscht is one of the most recognizable soups across Russia, Ukraine, and Eastern Europe. This article teaches you how to make borscht at home by following traditional techniques and ingredient choices. Whether you want to recreate this warming classic as it’s served in Sochi or explore regional variations, you’ll master the fundamentals with a step-by-step guide.

The recommended approach combines beef or pork stock with fresh vegetables and uses the traditional “zazharka” method—sautéing aromatics separately before adding them to the pot. Total time is about two hours, making it perfect for unhurried weekend cooking.

Quick answer: Make borscht by building a rich meat broth, adding potatoes and beetroot, then finishing with sautéed vegetables and cabbage. The soup balances sweet beets with vinegar acidity and comes together in roughly two hours of mostly unattended simmering.

At a Glance

Type	Dishes
Local name	борщ
Origin	Borscht originated in Ukraine, and in 2022 UNESCO recognized Ukrainian borscht cooking as part of the country's cultural heritage. The name comes from an old Slavic word for hogweed, which was the main ingredient in the original recipe as a sour soup made by boiling fermented hogweed stems, leaves, and flowers. In the 16th century, Ukrainians began incorporating beets into the recipe—they were affordable, nutritious, and added sweetness and vibrant color. It has become a beloved staple across Russia and Eastern Europe.
Servings	4 servings
Total time	2 hours (mostly unattended)
Difficulty	Medium

History and Story of Borscht, Sochi

Borscht began as a peasant food made from accessible ingredients, and through cross-cultural exchange, it developed diverse variants across the region. It is a national dish of many Eastern and Central European countries such as Belarus, Russia, Ukraine and Poland. Borscht has graced both the high table of the Kremlin and the lowly tables of peasants across the former Soviet Union. In Sochi, Kuban borscht, rooted in Cossack traditions of the Krasnodar region, relies on the area’s produce including sweet tomatoes, bell peppers, cabbage, beets, and dill.

Ingredients

• 500 g beef or pork ribs
• 3 medium beets, peeled
• 2 medium potatoes, peeled
• 200 g green cabbage, shredded
• 2 large carrots, peeled
• 1 large onion
• 4 cloves garlic
• 2 tablespoons tomato paste or ketchup
• 2–3 tablespoons white vinegar or lemon juice
• 2 bay leaves
• 2 tablespoons sunflower or neutral oil
• Salt and black pepper to taste
• Fresh dill or parsley for garnish (optional)
• Sour cream for serving

How Borscht, Sochi Is Made

Step 1: Build the stock

Place beef or pork ribs in a large pot with 2 litres of water, roughly chopped onion, bay leaves, and salt. Bring to a boil, then reduce heat to low. Skim any foam from the surface as it rises. Simmer for about 1 hour until the meat is tender and the broth is flavored. Strain the stock, discarding the cooked vegetables and bones, keeping only the broth and meat.

Tip: Skimming prevents a cloudy broth and improves clarity.

Step 2: Prepare the vegetables

Peel and grate the beets (wear gloves to avoid staining your hands). Peel and cut potatoes into bite-sized cubes. Peel and cut carrots into rounds or small batons. Finely chop the onion and garlic. Shred the cabbage into thin pieces.

Tip: Cut vegetables to similar sizes so they cook evenly.

Step 3: Make the zazharka

Heat oil in a separate pan over medium heat. Add finely chopped onion and cook until translucent, stirring occasionally—about 5 minutes. Add the garlic and cook for another minute, taking care not to burn it. Add the grated carrots and continue cooking until softened, about 5 minutes more. Stir in tomato paste and cook for 1 minute. Set aside.

Tip: The zazharka method builds flavor by sautéing aromatics separately before adding to the soup.

Step 4: Build the soup

Return the strained broth to the pot. Add the potato cubes and simmer on medium heat for 10 minutes until partially tender. Add the grated beets and continue simmering for another 5 minutes. Pour in the zazharka (sautéed vegetables) and add the shredded cabbage. Simmer for 10–15 minutes until all vegetables are tender and the cabbage has softened.

Tip: Add beets partway through cooking rather than at the start to preserve their bright color.

Step 5: Balance the flavors

Stir in vinegar or lemon juice to taste—borscht should have a subtle tanginess that balances the sweetness of the beets. Taste and adjust salt and pepper. The soup should taste warm, earthy, and slightly sour.

Tip: Start with 2 tablespoons of vinegar and add more gradually until the flavor feels right.

Step 6: Serve

Ladle hot borscht into bowls. Top each bowl with a generous dollop of sour cream, which softens the intense color and adds richness. Sprinkle with fresh dill or parsley. Serve with dark rye bread on the side.

Tip: Borscht is said to taste even better the next day as flavors meld and deepen; reheat gently.

Variants

• Red borscht: the most common version made with fresh beetroot, tomatoes, and beef or pork
• Cold borscht (svekolnik): served chilled in summer with dairy products and boiled eggs
• Kuban borscht: southern Russian version from the Krasnodar region with added peppers and tomatoes
• Vegetarian borscht: made without meat using vegetable stock instead
• Ukrainian borscht: may include beans and often served with dark rye bread
• White borscht: made with fermented rye flour and pearl barley instead of beets

Common Mistakes to Avoid

• Adding beets too early: They release color throughout cooking and can fade if simmered too long. Add them partway through cooking to preserve brightness.
• Skipping the zazharka: Sautéing aromatics separately concentrates their flavor and prevents them from breaking down into mush during the long simmer.
• Oversalting before tasting: Sour cream and vinegar adjust the salt balance significantly. Add sparingly at first and correct at the end.
• Rushing the broth: A weak or watery broth undermines the entire dish. The initial stock needs at least an hour to develop flavor.
• Forgetting the acid: Without vinegar or lemon, borscht tastes flat and overly sweet. The tang is essential to balance.
• Not using sour cream: Borscht without sour cream loses both visual appeal and the richness that makes it comforting; it's not optional.

How to Order and Eat It

Borscht is often eaten with a garnish of sour cream and fresh greens such as dill weed or parsley. It is served either hot or cold, usually with a dollop of sour cream on top. Served with dark bread, it instantly gives you the feeling of having taken a break after a long journey. Add a little sour cream to your borscht, and some salty bacon, green onions, fragrant rye bread—it’s a tradition.

To order: Борщ [borscht]

Diet and Allergens

• Typically contains beef or pork
• Typically contains gluten (if served with rye bread)
• Vegetarian variation available by omitting meat and using vegetable stock

Russia Vibes Tips

• Plan ahead: Borscht is truly delicious on the second or third day, so make it a day or two before serving to let flavors settle and deepen. Reheat gently on the stovetop.
• Wear gloves when handling beets raw: Beet juice stains hands and fingernails for hours. Cooked beets don't stain as easily.
• Don't overcook cabbage: It should soften to tenderness but not fall apart into the broth. Add it only in the final 10–15 minutes.
• Use meat stock, not just water: Borscht is traditionally made from meat or bone stock, which gives the soup its characteristic depth. Vegetable stock works for vegetarian versions but produces a lighter soup.
• Taste as you go: Every batch of vegetables varies in sweetness. Adjust vinegar and salt gradually at the end rather than all at once.
• Cold borscht in summer: Serve it cold for a light, refreshing meal in the summer or hot to chase away the chill in winter. Cool completely, chill for at least 2 hours, and add sour cream just before serving.

Explore Nearby Borscht, Sochi

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FAQ

What is borscht made of?

At its most basic, borscht is made with beets, potatoes, tomatoes and often beef or pork. Traditional borscht is made with beets, cabbage, carrots, potatoes, onions, tomatoes, garlic, and fresh dill simmered in broth, with many families adding beef, pork, or sausage depending on regional and family traditions.

Is borscht Ukrainian or Russian?

Borscht originated in Ukraine, and in 2022 UNESCO recognized Ukrainian borscht cooking as part of the country's cultural heritage. However, it's also a beloved staple all across Russia and Eastern Europe.

Can borscht be made without meat?

Yes. You can make a vegetarian version of this dish by replacing meat with vegetable stock. The soup will be lighter but still flavorful when made with fresh vegetables, tomato paste, and vinegar.

Why is sour cream important in borscht?

The addition of a sour cream-like topping both softens the color and makes the soup silkier. It also balances the earthiness and slight tartness of the soup and is considered traditional.

How long does borscht take to make?

Roughly 2 hours from start to finish. The initial stock needs about 1 hour to develop flavor, and the final soup about another hour of simmering, with most of that time unattended.

Can borscht be served cold?

Borscht can be served hot or cold. Cold borscht (svekolnik) is refreshing in summer. Cool the soup completely, refrigerate for at least 2 hours, and serve chilled with sour cream.

What does borscht taste like?

Because the vegetables and broth are cooked slowly, the flavor doesn't seem rushed; it's calm and well-rounded. The beets lend a tender sweetness offset by the subtle sharpness of vinegar and the distinctive taste of dill; the sweetness, tang, and herbal notes create a harmonious taste experience.

Why does borscht taste better the next day?

Borscht is truly delicious on the second or third day because flavors meld and deepen during storage. Make it ahead and reheat gently for the best flavor.

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