Borscht: How to Make Traditional Russian Red Beet Soup

Borscht is one of the most recognized soups in Russian and Eastern European cuisine. Whether you are cooking at home or want to understand what you’ll taste at a Russian table, this guide shows you how to make traditional borscht step by step.

A borscht recipe how to make traditional Russian borscht requires only common ingredients: beetroot, cabbage, potatoes, carrots, onion and a good meat broth. The result is a deeply coloured soup with a balance of earthy sweetness and tangy sourness, best served with a dollop of sour cream and dark rye bread.

Quick answer: Prepare a beef or chicken broth with meat, then sauté onion and carrot, add diced beetroot and let it cook, then add potatoes and cabbage, season with tomato paste and vinegar. Total time: 2–3 hours from start to table.

At a Glance

Type	Dishes
Local name	Борщ
Origin	Borscht is a traditional Ukrainian dish, though there are historical records of Russian tsars eating it centuries ago and the soup is almost as popular in Russia as it is in Ukraine. It probably first appeared in what is now Ukraine, somewhere between the fifth and ninth centuries AD, made from cow-parsnips, a plant commonly found in hedgerows and fields. The transformation began in the 16th century, when Ukrainians incorporated beets into the recipe, which were affordable, nutritious and added sweetness and vibrant color. Most likely, beetroot borscht was made by ethnic Ukrainians living under Russian rule east of the Dnieper in the late 17th or early 18th century. In the 19th century, potatoes and tomatoes were added.
Servings	2–4 servings
Total time	2–3 hours
Difficulty	Medium

History and Story of Borscht, Volgograd

Borscht probably first appeared in what is now Ukraine between the fifth and ninth centuries, made from cow-parsnips. Beetroot borscht was most likely made by ethnic Ukrainians living under Russian rule east of the Dnieper in the late 17th or early 18th century. In the 19th century, potatoes and tomatoes were added. The soup spread across Eastern Europe and became a staple in Russian, Ukrainian, Polish and other regional cuisines. UNESCO recognizes borscht-making as an intangible cultural heritage element of Ukraine, highlighting its role in family gatherings and holidays.

Ingredients

• 500 ml beef or chicken broth
• 200 g beetroot
• 150 g cabbage
• 100 g potato
• 1 medium carrot
• 1 medium onion
• 2 tablespoons tomato paste or purée
• 1 tablespoon white vinegar
• Butter or vegetable oil for sautéing
• Salt and pepper to taste

How Borscht, Volgograd Is Made

Step 1: Prepare the broth

If making broth from scratch, place beef or chicken meat with bones in a pot and cover with cold water. Bring to a boil, remove the foam that rises to the surface, discard the water, and rinse the meat. Return the meat to the pot with fresh boiling water. Add a halved onion, a carrot and a bay leaf. Simmer gently for 1–1.5 hours until the meat is tender. Remove the meat and vegetables, strain the broth.

Tip: You can use shop-bought meat broth to save time; allow 500 ml per serving.

Step 2: Sauté the base vegetables

Heat butter or oil in a large pot over medium heat. Finely chop a fresh onion and grate a carrot. Sauté them together for 3–4 minutes until soft and fragrant. This flavoured base is called zazharka in Russian cooking.

Tip: Do not let the onion brown; keep it pale golden for best flavour.

Step 3: Add beetroot

Peel and finely grate the beetroot (or cut into thin matchsticks). Add to the sautéed onion and carrot, and stir well. Cook for 2–3 minutes. The beetroot will release its juices and begin to colour the oil.

Tip: Grating makes the beetroot cook faster and colours the broth more evenly than chunks.

Step 4: Add broth and vegetables

Pour the prepared broth into the pot. Bring to a boil, then add diced potato and shredded cabbage. Reduce heat and simmer for 15–20 minutes until the potato is soft but not falling apart.

Tip: Add cabbage last so it stays slightly firm and doesn't become mushy.

Step 5: Season with tomato and vinegar

Stir in tomato paste or purée (about 1 tablespoon per litre of broth) and white vinegar to taste. The soup should taste slightly tangy and sour. Add salt and pepper. Simmer for another 5 minutes to meld the flavours.

Tip: Start with a little vinegar and add more to your taste; borscht should have a noticeable sour edge.

Step 6: Finish and serve

Ladle the hot borscht into bowls. Top each bowl with a generous spoonful of sour cream and sprinkle with fresh dill if available. Serve with dark rye bread on the side.

Tip: The sour cream cools the soup slightly and adds creaminess; stir it in or leave it on top as you prefer.

Variants

• Green borscht (summertime version made with sorrel instead of beetroot)
• Cold borscht or svekolnik (summer version served chilled with sour cream and hard-boiled eggs)
• Ukrainian borscht (typically thicker and made with pork, beef or poultry)
• Russian borscht (often lighter and more liquid, with beef or mixed meats)
• Taganrog or monastery borscht (made with tomatoes instead of beetroot)
• Polish white borscht (made with rye flour sourdough instead of beetroot)

Common Mistakes to Avoid

• Not making the broth from scratch: Many people skip this step and use plain water or weak broth, which results in a thin-flavoured soup. Good broth is the foundation of borscht.
• Overcooking the cabbage: If cabbage is added too early or cooked too long, it becomes mushy and discoloured. Add it near the end for better texture and colour.
• Skipping the vinegar: Borscht without vinegar tastes flat and overly sweet. The sour note is essential to the character of the dish.
• Using only beetroot juice: Some recipes suggest cooking beetroot separately and adding only the juice. This wastes the beetroot and makes the soup thinner; use the whole vegetable.
• Forgetting to remove the foam when boiling meat: This step clarifies the broth and prevents it from becoming cloudy or greasy. It takes only a minute.
• Serving cold: While cold borscht (svekolnik) exists as a summer variant, traditional Russian borscht is always hot. Serve it piping hot in warmed bowls.

How to Order and Eat It

Borscht is eaten by spoon directly from a bowl. Pour a generous dollop of sour cream into the centre of your bowl, or stir it throughout. The cold sour cream contrasts with the hot soup and softens the acidity. Tear off pieces of dark rye or black bread and eat alongside, dipping into the soup or using to scoop it. In Russia, borscht is typically a main course for lunch or supper, not a starter. Finish with the bread to wipe up the last of the soup.

To order: Миску борща, пожалуйста [Misku borshcha, pozhaluysta]

Diet and Allergens

• Contains gluten if served with rye bread
• Often contains sour cream (dairy)

Russia Vibes Tips

• If you cannot find fresh beetroot, canned or vacuum-packed beetroot (without vinegar) works well and cuts cooking time in half. Drain it and add it near the end so the colour doesn't bleed into the liquid too much.
• Make borscht a day ahead: the flavours improve and deepen overnight. Reheat gently on the stove, adding a splash of water if it has thickened.
• Meat offcuts like beef shank, oxtail or chicken thighs make richer broth than prime cuts. Ask your butcher for bones and trimmings to save money.
• If your broth turns cloudy, strain it through cheesecloth or a fine sieve before adding vegetables. A clear, clean-looking broth makes a more appetizing finished soup.
• Borscht freezes well in portions for up to 3 months. Freeze without sour cream; add it fresh when you reheat and serve.
• To test if beets are done, pierce them with a knife; they should be tender but not soft enough to fall apart. Overcooking makes them mushy and pale.

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FAQ

Is borscht Russian or Ukrainian?

Borscht is a traditional Ukrainian dish, though it is almost as popular in Russia as it is in Ukraine. The dish spread across Eastern Europe and both nations have their own versions with different styles and ingredients.

What is the difference between Russian and Ukrainian borscht?

Russian borscht often leans into thinner consistency, unlike the Ukrainian version. Russian borscht is generally considered based on beef bone broth, and Ukrainian on pork ribs, but that distinction is tentative. Both contain beets, cabbage and potatoes, but proportions and cooking times vary.

Can I make borscht without meat?

Yes. You can make a vegetarian borscht using the base list of ingredients. Use vegetable broth instead of meat broth, and follow the same steps. The result is lighter but still flavourful, especially with good tomato paste and vinegar.

What is the tangy flavour in borscht?

The sourness comes from vinegar (or sometimes fermented beetroot juice), which is added at the end of cooking. Do not skip the addition of vinegar, as it transforms the borscht, which should be slightly tangy and sour.

Why is sour cream served with borscht?

The addition of sour cream helps balance the tangy vinegar. The cold, rich cream cools the soup and softens the sourness, making each spoonful creamy and mild.

Can I serve borscht cold?

Yes, but that is a different dish called cold borscht or svekolnik, which is a summer variety. Summer beet-based vegetarian soup is called kholodnik ('cold soup') or svekolnik ('beetroot soup'), and these are varieties of borscht. Traditional hot borscht is served warm.

How long can I keep leftover borscht?

Borscht keeps in the fridge for 3–4 days in an airtight container. It also freezes well for up to 3 months. Reheat on the stove over medium heat, adding a splash of water if it has thickened.

What bread should I serve with borscht?

Dark rye or black bread is traditional in Russia and Eastern Europe. The nutty, slightly sour flavour of rye complements borscht perfectly. Tear off pieces and eat alongside, or dip into the soup.

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