Borscht is a classic beet soup that’s so comforting and delicious. This recipe comes from my Ukrainian friend’s mother, who taught me how to make it.
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Servings:
10
Jump to Nutrition Facts
Jump to recipe
This borscht recipe is delicious, nutritious, and full of flavor. Plus, its gorgeous red hue is absolutely stunning!
What Is Borscht?
Borscht is a sour soup that is traditionally made with meat stock and boiled vegetables. The Ukrainian version, which features beets, is perhaps the most well known type — but varieties of borscht can be found throughout Central and Eastern Europe and Northern Asia.
Borscht Ingredients
These are the ingredients you’ll need to make this top-rated borscht recipe:
Sausage: This Ukrainian borscht recipe starts with a pound of pork sausage.
Vegetables: You’ll need beets, carrots, baking potatoes, cabbage, and an onion.
Canned tomatoes: Use drained diced tomatoes and canned tomato paste.
Vegetable oil: Cook the onion in oil.
Water: You’ll need almost nine cups of water for this big-batch soup.
Garlic: Three cloves of garlic add bold flavor.
Sugar: A teaspoon of white sugar lends subtle sweetness.
Seasonings: Season the borscht with salt and pepper to taste.
Sour cream: Top the borscht with sour cream.
Fresh herbs: Garnish the soup with fresh parsley or dill.
How to Make Borscht
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make Ukrainian borscht:
Cook the sausage and set aside.
Boil water, add the sausage, then add the vegetables and diced tomatoes.
Cook the onion, stir in the tomato paste, and thin with water. Transfer to the pot.
Add the garlic, cover, and turn off the heat. Stir in the sugar and seasonings.
Ladle into bowls and garnish with sour cream and fresh herbs.
Tip from recipe creator Patti: “This soup can be served vegetarian-style by omitting the sausage.”
How to Store Borscht
Store leftover borscht in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove.
Can You Freeze Borscht?
Yes, borscht freezes well! When you add it to your freezer-safe containers, make sure to leave an inch or two of space at the top to allow for expansion. Freeze the borscht for up to two months. Thaw in the refrigerator overnight, then reheat in the microwave or on the stove.
Allrecipes Community Tips and Praise
“This was the first time I’ve had borscht and now I see why so many people love it,” says one Allrecipes community member. “I can’t believe how good it is.”
“Just perfect,” raves Olechka. “Classic recipe, great taste, my favorite.”
“BEST BORSCHT EVER,” according to KLaura Anderson-Bradfield. “I have made many different beet soup recipes over the years. The addition of an acidic ingredient (tomato) still allowed the beets to shine but removed the heavy, sometimes too earthy taste common to borscht.”
Editorial contributions by Corey Williams
Keep Screen Awake
Ingredients
1/2x
1x
2x
Original recipe (1X) yields 10 servings
1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
½ medium head cabbage, cored and shredded
1 cup diced tomatoes, drained
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
8 ¾ cups water, divided, or as needed
3 cloves garlic, minced
1 teaspoon white sugar, or to taste
salt and pepper to taste
½ cup sour cream, for topping
freshly chopped dill or parsley for garnish
Directions
Ingredients
Keep Screen Awake
1/2x
1x
2x
Original recipe (1X) yields 10 servings
1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
½ medium head cabbage, cored and shredded
1 cup diced tomatoes, drained
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
8 ¾ cups water, divided, or as needed
3 cloves garlic, minced
1 teaspoon white sugar, or to taste
salt and pepper to taste
½ cup sour cream, for topping
freshly chopped dill or parsley for garnish
Ingredients
Gather all ingredients.
Dotdash Meredith Food Studios
Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Dotdash Meredith Food Studios
Fill a large pot halfway with water (about 8 cups) and bring to a boil.
Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
Dotdash Meredith Food Studios
Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
Dotdash Meredith Food Studios
Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
Dotdash Meredith Food Studios
Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!
Dotdash Meredith Food Studios
Recipe Tip
This soup can be served vegetarian-style by omitting the sausage.
