Borscht: How to Make the Classic Eastern European Soup

Borscht is a classic Eastern European soup that visitors and residents of Vladivostok encounter in local restaurants and home kitchens. This how-to guide teaches you to make borscht, the iconic ruby-red soup that nourishes families across Russia during cold months and appears on festive tables year-round.

This recipe creates a traditional Russian-style borscht—a hearty, savory bowl built on beef broth with beets, cabbage, potatoes and aromatics. The whole process takes about two and a half hours, though most of that is gentle simmering. By the end, you’ll understand why this soup carries such cultural weight across the region.

Quick answer: Simmer beef or pork bones in water with aromatics for one to two hours to build the broth, then add grated beets, chopped vegetables and tomato paste, simmering until everything turns tender. Finish with sautéed onions and carrots, fresh cabbage, and a splash of vinegar or lemon juice for the characteristic tangy-sweet balance. Total time is approximately two to two and a half hours.

At a Glance

Type	Dishes
Local name	борщ
Origin	Eastern Europe, especially Ukraine; widely adopted across Russia
Servings	2–4 servings
Total time	2 hours 30 minutes
Difficulty	Medium

History and Story of Borscht, Vladivostok

Borscht is of Ukrainian origin and is prepared throughout Eastern Europe. The name comes from an old Slavic word for hogweed, which was the main ingredient in the original recipe—this early version had a sour taste, made by boiling fermented hogweed stems, leaves, and flowers. Ukrainians added beets in the 16th century, making the soup nutritious, sweet and colorful. By the 18th and 19th centuries, borscht had become a staple of Russian and Ukrainian households, with recipes varying widely by region, but the soup’s identity as a hearty, sour-sweet dish built around local vegetables was firmly established. Borscht has always blurred national boundaries—while Ukrainians claim it as a cornerstone of their national cuisine, Russians embrace it as their own, and Polish, Lithuanian, and Jewish communities also have their versions, speaking to the cultural interconnectedness of the region.

Ingredients

• 750 ml water or beef stock
• 300 g beef or pork bones or stew meat
• 2 medium beets (about 250 g), peeled
• 250 g potatoes, peeled
• 150 g green cabbage, cored
• 1 medium carrot (about 100 g), peeled
• 1 medium onion (about 100 g)
• 2 cloves garlic
• 2 tablespoons tomato paste or puree
• 1 bay leaf
• 2 tablespoons oil (sunflower or vegetable)
• Salt and pepper to taste
• 1 tablespoon vinegar or fresh lemon juice

How Borscht, Vladivostok Is Made

Step 1: Prepare the bone broth

Place meat or bones in a large pot with cold water. Bring to a boil, then immediately lower the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first few minutes. Add the bay leaf and whole peppercorns (if using). Let this simmer uncovered for one to one and a half hours, until the meat is tender or the bones have released their flavor. The broth should never boil hard—maintain a lazy, occasional bubble.

Tip: Good bone broth is the foundation of great borscht. If using beef stew meat, it needs gentler time than bones; check that it shreds easily when ready.

Step 2: Prepare vegetables while broth cooks

Peel and grate the beets into a separate bowl (they will stain your hands and other ingredients). Peel and cut potatoes into roughly 2 cm cubes. Slice cabbage into thin ribbons. Peel and finely chop onion and garlic. Grate or finely chop carrot. Have everything ready before the broth finishes—this soup moves quickly once you start adding ingredients.

Tip: Grate beets last so they don't sit too long and lose their bright color. Wear gloves when handling beets if you wish to avoid staining.

Step 3: Begin building the soup base

Strain the finished broth, discarding bones and bay leaf but keeping any meat shreds. Return broth to the pot. Add grated beets, cubed potatoes, tomato paste, salt and pepper. Bring back to a simmer and cook uncovered for about 15 minutes, until potatoes begin to soften. The broth will deepen in color as beets release their juice.

Tip: Adding beets early gives the whole pot that characteristic deep burgundy hue and allows their sweetness to balance the savory broth.

Step 4: Sauté the aromatics

While the soup simmers, heat oil in a separate pan over medium heat. Add chopped onion and cook gently, stirring often, until translucent and soft—about 5 minutes. Add garlic and grated carrot. Cook for another 3–4 minutes, stirring frequently so the garlic doesn't burn. You're building a fragrant base that will anchor the final flavors.

Tip: Don't rush this step or brown the garlic. The softer, sweeter onions and carrots add depth without sharpness.

Step 5: Add cabbage and finish the soup

Pour the sautéed onion, carrot and garlic mixture into the simmering pot. Add thin cabbage ribbons. Stir gently to combine. Simmer for another 15–20 minutes, until cabbage is tender but not mushy and potatoes fall apart easily when pressed. Taste and adjust salt and pepper.

Tip: Cabbage added late stays fresher and slightly textured rather than dissolving into the broth.

Step 6: Season with vinegar or lemon

Stir in vinegar or fresh lemon juice a little at a time, tasting as you go. This bright acidity is essential—it lifts the sweetness of beets and makes the soup sing. Add just enough to balance rather than overwhelm. Let it simmer for another minute to marry the flavors.

Tip: Start with half a tablespoon and add more to taste. Different versions prefer different levels of tang; some cooks add none at all.

Variants

• Russian borscht: typically lighter in consistency, with beef broth as the base, beets, cabbage and potatoes, sometimes simpler in vegetable composition
• Ukrainian borscht: thicker and more densely packed with vegetables, sometimes featuring beans or locally sourced seasonal produce, often richer in texture
• Green borscht (zelenyy borsch): made with sorrel or spinach instead of beets, offering a tangy, herbaceous flavor
• Cold borscht (svekolnik): a summer variant served chilled, often with dairy products and hard-boiled eggs
• White borscht (żurek): a Polish-inspired version using fermented rye flour instead of fresh beets
• Moscow borscht: traditionally includes mushrooms and beans alongside the classic vegetables

Common Mistakes to Avoid

• Boiling the broth too hard or too long: this makes it cloudy and tough. Maintain a gentle simmer—only occasional bubbles should break the surface.
• Adding all vegetables at once: potatoes will fall apart while cabbage stays tough. Layer them by cooking time: potatoes first, then aromatics sautéed separately, then cabbage last.
• Skipping the sauté step: raw onions and garlic add harsh flavors. Softening them in oil first creates depth and sweetness.
• Omitting the vinegar or lemon: borscht without acid tastes flat. The sharp-sweet balance is what makes it distinctive, though intensity varies by family tradition.
• Using acidic ingredients to cook beets: lemon or vinegar can fade their color. Add these only at the very end for flavor.
• Rushing the final simmer: allowing the soup to sit gently for 15–20 minutes after adding cabbage lets flavors develop and meld together.

How to Order and Eat It

Borscht is traditionally served hot in a deep bowl, crowned with a generous dollop of cool sour cream (smetana), which melts into the warm soup creating creamy swirls. The sour cream softens the earthiness of beets and balances the tang. Some diners stir it in completely; others leave it floating. In Russia, borscht often accompanies dark rye bread, which is torn into pieces and either eaten alongside or dunked into the bowl. A small clove of raw garlic may be held between the teeth while eating to add sharp notes between spoonfuls. During summer months, cold borscht appears at tables, served in chilled bowls and eaten as a refreshing, thirst-quenching soup.

To order: Борщ [Borscht]

Diet and Allergens

• Contains beef or pork

Russia Vibes Tips

• Borscht tastes noticeably better the next day, after flavors have settled and mingled overnight. Many cooks make it a day ahead. It keeps refrigerated for several days and freezes well.
• Regional traditions vary widely on whether to include potatoes, beans, mushrooms, apples or tomatoes. Ask locals what their family borscht contains—you may discover unexpected ingredients.
• The color intensity depends on cooking time and beet quality. Fresh, firm beets with smooth skin yield the brightest, deepest burgundy. If your broth looks pale, add a little beet juice or grated raw beet toward the end.
• Some restaurants serve borscht year-round; others offer it mainly in autumn and winter when root vegetables are at their peak. In summer, look for cold borscht (svekolnik) on menus instead.
• If you overcook cabbage and it becomes mushy, the soup still tastes good but loses textural interest. Add it late, as described in the recipe, for better results.

Explore Nearby Borscht, Vladivostok

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FAQ

Is borscht Russian or Ukrainian?

Borscht is native to Ukraine and is an integral part of the cuisines of several countries in Eastern and Central Europe, though Russians embrace it as their own and Polish, Lithuanian, and Jewish communities also have their versions. Many regional variations exist across Russia itself.

Do I have to use beets?

The only common ingredient in borscht recipes is naturally the beet, which gives it the typical red-purple color, though other variations exist. Some regional versions use sorrel or other vegetables instead, but the classic red borscht relies on beetroot for both flavor and appearance.

Can borscht be made vegetarian?

Yes. Use vegetable stock or water instead of meat broth, and skip the meat or bones. The rest of the method remains the same. Ukrainian borscht can be entirely vegetarian, and vegetarian versions are known for being thick with vegetables, including diced carrots, potatoes, and onions alongside beets.

What is the difference between Russian and Ukrainian borscht?

Russian borscht typically leans into thinner consistency, unlike the Ukrainian version. In Russian borscht, vegetables like cabbage are added at the beginning of preparation, lending a softer result as opposed to the Ukrainian version. Ukrainian borscht tends to be thicker and denser with vegetables.

Why does my borscht taste flat?

The sharp-sweet balance is what defines borscht. Without vinegar, lemon juice or other souring agents, it tastes dull. Add these bright elements at the very end, tasting as you go, until the soup sings with flavor.

Can borscht be made ahead?

Yes, and many cooks prefer it made a day ahead. The flavors deepen and meld overnight. Borscht keeps refrigerated for several days and freezes very well, though the texture of potatoes becomes softer upon thawing.

What is svekolnik?

Cold borscht involves use of dairy products and halves of boiled eggs. It is typically served chilled in summer months, making it a refreshing alternative to hot borscht.

What should I serve with borscht?

Traditional accompaniments are sour cream (smetana) stirred into each bowl and dark rye bread on the side. A small clove of raw garlic held between the teeth while eating adds sharp notes. Some regional versions include beans, mushrooms or other vegetables mixed in.

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