√ 10 Borscht Recipes: A Culinary Journey Through Eastern Europe

Embark on a flavorful culinary journey through Eastern Europe with these 10 borscht recipes. From the vibrant beetroot hues of Ukrainian borscht to the hearty meat-filled variations of Poland and Russia, this collection offers a taste of tradition and a chance to explore the rich diversity of this iconic soup. Whether you’re a seasoned chef or a curious home cook, these borscht recipes provide a delicious and accessible way to experience the heart of Eastern European cuisine. Discover the best borscht recipes and learn how to make this comforting, nutritious, and deeply flavorful dish a staple in your kitchen.

Hearty Homemade Beef and Beet Borscht

This recipe guides you through making a rich and flavorful beef and beet borscht, complete with homemade garlic bread. The process involves creating a flavorful broth, sautéing the vegetables, and combining everything for a comforting and delicious soup.

Ingredients

For the Broth:

16 cups water
4 cups beef
Beef bones (optional)
4 cups diced onion
4 bay leaves
8 beef bouillon cubes
1 cup lovage
1 cup celeriac root

For the Garlic Bread:

16 slices home-baked bread
1 whole peeled and minced elephant garlic bulb
Reserved beef fat and grizzle from the soup

For the Soup:

4 cups scrubbed and shredded beets
4 cups diced and scrubbed potatoes
4 cups shredded cabbage
4 cups scrubbed and shredded carrots
4 cups diced tomatoes or tomatillos
Leftover cooked vegetables (optional)

For Topping:

Sour cream, Greek yogurt, or smetana
Chopped parsley or mint

Instructions

Step 1: Prepare the Broth

Combine the beef, bones (if using), onion, bay leaves, bouillon cubes, lovage, and celeriac in a large pot with water. Bring to a boil, then reduce heat and simmer overnight. The next morning, taste the broth and adjust seasoning as needed. Remove the bones (if used), shred the beef, and return the beef to the pot. Add water to replace any that has evaporated.

Step 2: Brown the Beef and Make Garlic Bread

In a large cast iron skillet, brown the shredded beef with the reserved fat and grizzle. Return the browned beef to the broth. Add the minced garlic to the skillet and fry the bread slices on one side until golden. Set the garlic bread aside.

Step 3: Sauté Potatoes and Tomatoes/Tomatillos

Sauté the diced potatoes and tomatoes/tomatillos in the same skillet until slightly softened. Add them to the broth.

Step 4: Sauté Cabbage

Sauté the shredded cabbage in the skillet with the remaining garlic and beef fat. Add it to the broth.

Step 5: Sauté Leftover Vegetables (Optional)

If using leftover vegetables, sauté them in the skillet until softened. Add them to the broth.

Step 6: Sauté Beets and Carrots

Sauté the shredded beets and carrots in the skillet for about 8 minutes. Add a cup of broth to the skillet to deglaze, then add the beets and carrots to the broth.

Step 7: Finish and Serve

Bring the borscht to a boil until the beets lose some of their color. Turn off the heat and let it rest for 5 minutes. Taste and adjust seasoning with salt or water as needed. Serve hot, topped with a dollop of sour cream, yogurt, or smetana, and a sprinkle of parsley or mint. Serve with the garlic bread.

Easy and Delicious Ukrainian Borscht

This recipe provides a simple and flavorful way to make classic Ukrainian Borscht. With easy-to-follow instructions, you’ll be enjoying this vibrant beet soup in no time. This recipe focuses on highlighting the fresh, earthy flavors of the beets and other vegetables.

Ingredients

3 medium beets, peeled and grated
6 Tbsp olive oil, divided
4 cups reduced sodium chicken broth + 6 cups water
5 medium potatoes, peeled and sliced into bite-sized pieces
2 carrots, peeled and grated
2 celery ribs, trimmed and finely chopped
1 medium onion, finely chopped
4 Tbsp ketchup
1 can white navy beans (drained and rinsed)
2 bay leaves
2-3 Tbsp white vinegar
1 tsp salt
1/4 tsp black pepper, freshly ground
1 large garlic clove, pressed
2 Tbsp fresh dill, chopped

Instructions

Prep the vegetables: Peel, grate the beets and carrots, and finely chop the onion and celery. Peel and slice the potatoes into bite-sized pieces, keeping them submerged in cold water until ready to use. This prevents them from browning.
Sauté the beets: Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 4 Tbsp olive oil. Add the grated beets and sauté for 10 minutes, stirring occasionally until softened.
Add broth, water, and potatoes: Add 4 cups chicken broth and 6 cups water to the pot. Add the sliced potatoes and grated carrots. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are easily pierced with a fork.
Sauté aromatics: While the potatoes are cooking, heat the remaining 2 Tbsp olive oil in a large skillet over medium/high heat. Add the chopped onion and celery. Sauté, stirring occasionally, until softened and lightly golden (7-8 minutes). Stir in the ketchup and cook for 30 seconds. Transfer this mixture to the soup pot.
Simmer and season: Once the potatoes and carrots are tender, add the white beans, bay leaves, white vinegar, salt, pepper, pressed garlic, and dill to the soup pot. Simmer for an additional 10-15 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt and vinegar as needed.
Serve: Ladle the borscht into bowls and serve hot. For a traditional touch, consider serving with vushka (small, filled dumplings) or garlic bread (optional).

Creamy Beet Borscht

This recipe provides a simple and delicious way to make creamy beet borscht. It utilizes both fresh and canned beets for a vibrant color and rich flavor. Follow these easy steps to create a satisfying and refreshing bowl of borscht.

Ingredients

5 large raw beet roots, washed and peeled
1 quart water
1/2 teaspoon kosher salt
1/4 cup lemon juice
2 tablespoons palm sugar
2 cups sliced canned beet root, cooked
8 ounces sour cream
2 teaspoons dill weed (optional)

Instructions

Boil the Fresh Beets: Place the 5 raw, peeled beets into a pot with 1 quart of water. Add the salt and lemon juice. Boil until the beets are very tender.
Combine with Canned Beets: Add the sliced canned beets to the pot with the cooked fresh beets.
Creamy Finish: Stir in the sour cream and whisk until well combined. Chill the borscht thoroughly before serving. Garnish with fresh dill, if desired.

Simple Weeknight Borscht: Leftover Roast & Red Cabbage Soup

This recipe transforms leftover roast and red cabbage into a hearty, flavorful soup reminiscent of borscht and goulash. It’s quick, easy, and perfect for a weeknight meal.

Ingredients

3 cups beef roast or steak, cut into 1/2″ cubes
1/2 onion, chopped
2 medium carrots, cut into 1/2″ cubes
2 small celery stems, chopped into 1/2″ pieces
1/2 small head of red cabbage, cut into 1/2″ pieces
2 cloves garlic, peeled and smashed
8 cups liquid (any combination of unsalted stock & water)
3 tablespoons tomato paste
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons salt (to start)
1/4 teaspoon black pepper
1 bay leaf
1 teaspoon paprika
2 cups quartered button mushrooms

Instructions

Combine all ingredients except the mushrooms in a large pot (at least 5 quarts). Cover, bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes.
Reduce heat to medium-low, add the mushrooms, cover, and simmer for another 30 to 40 minutes, or until the cabbage is completely tender.
Adjust seasoning as needed. Serve hot with crusty bread, rice, or enjoy on its own!

Classic Borscht: A Hearty Beet Soup Recipe

This recipe guides you through making a delicious and authentic Borscht, a vibrant beet soup that is a staple in Eastern European cuisine. This comforting soup features tender vegetables in a rich, flavorful broth. Follow these steps to create a satisfying and warming meal.

Ingredients

2 liters beef broth
2 large potatoes
1/4 small cabbage
1 onion
1 carrot
1 beet, boiled
3/4 tbsp tomato paste
1 clove garlic
Leeks
Sour cream (for serving)

Instructions

Prepare the Broth: Preheat the beef broth in a large pot over medium heat.
Add Potatoes: Peel the potatoes and cut them into medium-sized cubes. Add the potatoes to the preheating broth.
Add Cabbage: Slice the cabbage and add it to the pot with the potatoes and broth.
Sauté Vegetables: Grate the carrot using a small grater. Finely chop the onion and the boiled beet. Sauté the carrot, onion, and beet in a frying pan with a little oil for about 5 minutes, until slightly softened.
Simmer with Tomato Paste: Add the tomato paste to the frying pan with a splash of water or broth. Reduce the heat to low and simmer for a few minutes, allowing the flavors to meld.
Combine and Season: Pour the contents of the frying pan into the soup pot. Stir well to combine. Season with salt to taste.
Add Garlic and Cook: Crush the garlic clove and add it to the soup. Bring the soup to a gentle simmer and cook until all the vegetables are tender.
Finish with Leeks: Finely chop the leeks and add them to the soup. Turn off the heat and let the soup rest for 5-10 minutes to allow the flavors to infuse.
Serve: Ladle the Borscht into bowls and top with a dollop of sour cream before serving.

Easy Moldovan Borscht Recipe

This recipe provides a simple and delicious way to make traditional Moldovan Borscht. This hearty soup features tender pork, vibrant beets, and a flavorful broth. Follow these easy steps to create a comforting and satisfying meal.

Ingredients

200 grams thinly sliced pork loin
2 carrots
1 beet
1 onion (minced)
1 potato
1 bay leaf
2 tomatoes (or tomato juice)
1 bunch Italian parsley
Dill (optional)
1/2 tbsp salt
Pepper
Olive oil or vegetable oil

Instructions

Prepare the Vegetables: Grate the carrot and beet using a large cheese grater (or julienne them if you don’t have a grater). Cut the potato into cubes.
Start the Soup Base: Heat olive oil (or vegetable oil) in a large pot. Add the grated carrot, beet, and cubed potato. Cook until slightly softened. Pour in 800-1000 ml of water, add the bay leaf, and bring to a simmer.
Cook the Pork: In a separate frying pan, heat some oil and stir-fry the pork loin until well-browned. Add the minced onion and continue to stir-fry until the onion is also browned. Transfer the pork and onion mixture to the simmering soup pot.
Season and Simmer: Simmer the soup for 10 minutes, then add the salt. Taste and adjust the salt level – the borscht should be slightly salty. Add pepper to taste, if desired.
Add Tomatoes: Chop the tomatoes and add them to the pot. Alternatively, you can use tomato juice.
Finish and Serve: Just before turning off the heat, stir in the Italian parsley and dill (if using). Transfer the borscht to a serving dish. A dollop of sour cream makes a delicious garnish.

Hearty Beet & Bean Borscht

This recipe guides you through making a delicious and comforting Deli-Style Borscht. This version features tender beef, vibrant beetroot, hearty beans, and a rich, flavorful broth. Follow these simple steps to create a satisfying soup perfect for any occasion.

Ingredients

Beef: 150 grams (shoulder or cut of your choice)
Garlic: 2 cloves
Beetroot: 3 medium
Onion: 200 ml (about 1 medium)
Carrot: 200 ml (about 2 medium)
Celery: 200 ml (about 2 stalks)
Potatoes: 200 ml (about 2 medium)
Cabbage: 200 ml (about 1/4 small head)
Canned Beans: 100 ml (kidney, pinto, or your preference)
Bacon: 2 rashers
Canned Chopped Tomatoes: 100 ml
Beef Stock: 800 ml or more
Bay Leaf: 1
Salt and Pepper: to taste

Instructions

Prepare the Beetroot: Cook the beetroot whole until tender. Wear gloves when peeling the cooked beetroot to prevent staining your hands. Alternatively, roast the beetroot wrapped in foil at 180°C/350°F for about 30 minutes.
Prepare the Vegetables and Meat: Peel and dice the onion, carrot, celery, potatoes, and beetroot into 1-cm cubes. Cut the beef into similar-sized cubes. Chop the bacon into small pieces.
Brown the Beef: In a large pot, brown the beef and garlic with a little water. Bring to a boil, then skim off any foam that rises to the surface.
Combine Ingredients: Add the diced vegetables, bacon, canned tomatoes, beans, and beef stock to the pot. Skim off any additional foam, then add the bay leaf.
Simmer: Cover the pot and simmer over low-medium heat until the vegetables are tender.
Season and Serve: Season the borscht with salt and pepper to taste. Serve hot, topped with a dollop of sour cream or drained yogurt (optional).

Tips & Suggestions:

Feel free to use your favorite type of beans.
Beef bouillon adds a rich depth of flavor to the broth.

Hearty Beef Borscht: A Simple Recipe

This recipe provides a simplified approach to making delicious, comforting beef borscht. With readily available ingredients and easy-to-follow steps, you can create a flavorful and satisfying meal.

Ingredients

Beef shank: 500 grams
Cabbage: 1 whole head
Onions: 2
Carrot: 1
Potatoes: 2
Canned tomatoes: 2 cans
Ketchup: 10 tbsp
Japanese Worcestershire-style sauce: 3 tbsp
Okonomiyaki sauce: 1 tbsp
Dashi soy sauce (soy sauce premixed with dashi): 1 tbsp
Red wine: 50 ml
Soup stock: 2 packets
Salt and pepper: To taste
Sour cream: Optional, for garnish

Instructions

Prepare the Beef: Cut the beef shank into large pieces and rinse thoroughly under cold water several times. This helps prevent the soup from becoming cloudy.
Blanch the Beef: Place the beef in a pot with cold water and bring to a boil. Skim off any foam or impurities that rise to the surface. Drain the beef in a colander.
Prepare the Vegetables: Chop the cabbage, onions, carrot, and potatoes into bite-sized pieces.
Sauté the Aromatics: Sauté the chopped onions and carrots in olive oil until the onion becomes translucent. Add the canned tomatoes, red wine, and soup stock.
Simmer the Beef: Add the blanched beef, ketchup, Worcestershire sauce, okonomiyaki sauce, and dashi soy sauce to the pot. Simmer for about 30 minutes, allowing the flavors to meld.
Add the Vegetables: Add the potatoes to the simmering soup. Place the chopped cabbage on top, creating a mound. Cover the pot with a lid.
Finish and Season: Continue cooking until the cabbage is tender and the soup has thickened slightly. Season with salt and pepper to taste.
Serve: Ladle the borscht into bowls. A dollop of sour cream can be added as a garnish, if desired. This hearty soup pairs perfectly with a crusty baguette and a glass of wine.

Authentic Ukrainian Borscht

This recipe provides a step-by-step guide to making delicious, traditional Ukrainian Borscht. This hearty soup features beets as the star ingredient, alongside a medley of vegetables, savory sausage, and a touch of tangy sour cream.

Ingredients

2 beets
3 carrots
1 red onion
3 potatoes
1 can chopped tomatoes
1 tbsp tomato paste
1 pinch parsley (or dill)
1 tbsp sour cream (per serving)
1 tbsp vegetable oil (optional)
1 tsp sugar
1 tsp salt
pepper to taste
1 clove garlic
1/2 cabbage
2 pork sausages

Instructions

Brown the sausages in a skillet over medium-high heat, stirring until cooked through. Set aside.
Finely chop all the vegetables.
Fill a large pot halfway with water and bring to a boil. Add the cooked sausages. After 5 minutes, add the beets.
After another 10 minutes, add the carrots and potatoes.
After another 15 minutes, add the cabbage and canned diced tomatoes.
In a separate pan, sauté the chopped onion in the sausage drippings (or vegetable oil if preferred). Once the onion is tender, add the tomato paste and cook for 5 minutes. Then, add this mixture to the soup.
Add the raw garlic to the soup.
Let the borscht simmer for 10 minutes to allow the flavors to meld.
Serve hot, garnished with fresh parsley or dill and a dollop of sour cream.

Classic Borscht: A Hearty Beet Soup

This recipe guides you through making a delicious and comforting borscht, a vibrant beet soup packed with flavor. It’s surprisingly easy to make and perfect for a chilly evening.

Ingredients

12 cups water
Soup bone with meat
1 bay leaf
2-3 sprigs fresh dill
4 cans beets
1 chopped onion
1/2 head chopped cabbage
1 large bag frozen mixed garden vegetables
1/2 stick butter
Heavy whipping cream
Salt and pepper to taste

Instructions

Sauté the onion: In a large soup pot, melt the butter and add the chopped onion. Sauté until the onion is softened and lightly browned.
Start the broth: Add the water, soup bone, and bay leaf to the pot. Bring to a boil and let simmer for 15-20 minutes.
Prepare the vegetables: While the broth simmers, chop the cabbage and beets (reserve the beet juice from the cans).
Remove the bone: Take out the soup bone and set it aside to cool.
Add the vegetables: Add the reserved beet juice, chopped cabbage, frozen mixed vegetables, and fresh dill sprigs to the pot. Bring the soup back to a boil.
Add the meat: Once the bone has cooled, remove the meat, chop it into bite-sized pieces, and add it back to the soup.
Season and finish: Remove the dill sprigs and bay leaf. Season the soup with salt and pepper to taste.
Serve: Ladle the borscht into bowls and add 2-3 tablespoons of heavy whipping cream to each serving.
Serving suggestion: Borscht is especially delicious served with fresh baked bread.
Storage: Leftover borscht can be frozen for later enjoyment.

History of Borscht

Borscht, that vibrant and flavorful soup, boasts a rich history deeply intertwined with Eastern European culture. Its origins can be traced back centuries, likely to the region around the Dnieper River basin, encompassing present-day Ukraine. Initially, borscht wasn’t the beet-centric dish we know today. Instead, it relied on a fermented stalk of the cow parsnip plant, known as Heracleum sphondylium, which gave the soup its characteristic sour flavor. This ancient version, sometimes called proto-borscht, was a staple food, valued for its affordability and nutritional content.

Over time, beets, with their vibrant color and earthy sweetness, gained prominence in borscht recipes, particularly in Ukrainian cuisine. This shift likely occurred around the 16th-18th centuries. The use of beets transformed the soup, both visually and in flavor, giving it the distinctive reddish-purple hue recognized globally today. The beetroot also contributed additional nutrients and sweetness, further enhancing its appeal.

As borscht spread throughout Eastern Europe and beyond, variations emerged, reflecting local ingredients and culinary traditions. From the meaty and hearty Ukrainian and Polish versions to the lighter, sometimes vegetarian, Lithuanian and Russian variations, the adaptability of borscht is a testament to its enduring popularity. Each region and family often has its own cherished recipe, adding a unique touch to this beloved dish, passed down through generations.

Today, borscht remains a culinary symbol of Eastern European heritage, representing comfort, tradition, and resourcefulness. It’s a dish that continues to evolve and adapt, while still honoring its rich and flavorful past. Whether served hot or cold, meaty or vegetarian, borscht’s tangy, earthy flavor and vibrant color offer a taste of history in every spoonful.

Nutritional Content and Benefits of Borscht

Borscht, with its vibrant color and rich flavor, isn’t just a feast for the senses, it’s also packed with nutrients. This hearty soup, often featuring beets as the star ingredient, offers a range of vitamins and minerals. Beets themselves are a good source of folate, manganese, and potassium. Depending on the specific recipe, borscht can also provide significant amounts of vitamin C, vitamin K, and fiber from ingredients like cabbage, carrots, and potatoes.

The nutritional benefits of borscht extend beyond basic vitamins and minerals. Beets, rich in nitrates, can contribute to lower blood pressure and improved exercise performance. The fiber content, boosted by the inclusion of vegetables, supports digestive health and can promote feelings of fullness. Furthermore, the variety of colorful vegetables in borscht provides a range of antioxidants, which help protect the body against cellular damage.

It’s important to note that the specific nutritional profile of borscht varies depending on the ingredients and preparation methods. For example, versions featuring meat will be higher in protein and iron, while vegetarian versions rely on beans or other legumes for protein. Similarly, the addition of sour cream or yogurt can add calcium and probiotics, but also increases the fat content.

Tips for Choosing Quality Beets

Choosing the right beets is crucial for a delicious borscht. Look for firm beets with smooth, unblemished skin. Avoid beets with soft spots or cracks, as these can indicate age or damage.

The size of the beet also matters. Smaller to medium-sized beets are generally more tender and flavorful than larger ones. Large beets can sometimes be woody or fibrous.

Pay attention to the greens. If the beets still have their greens attached, they should look fresh and vibrant, not wilted or yellowed. Fresh greens are a good indication of a recently harvested and therefore fresher beet.

Finally, consider the color. While the classic deep red beet is a popular choice, there are also golden and chioggia (candy cane) varieties that can add unique color and flavor to your borscht. Choose the variety that best suits your recipe and taste preferences.