Name: The Best Classic Borscht Soup Recipe
Prep time: 30 min
Cook time: PT-481163H56M1S
Cuisine: Ukranian
Ingredients: 1 lb Beef Tri-tip Roast (trimmed); 14 cups Water; 1-2 large Beets (grated); 1/4 of the head of a large purple Cabbage; 1/2 cup of chopped Carrots; 1 large Onions; 4 stem stocks of Celery (optional); 3 – 4 medium Potatoes; 1 1/4 tablespoons Mild Pepper Paste; 4 cloves Garlic; 1/2 cup chopped Dill; 1 tablespoon White Distilled Vinegar; 3 Bay Leaves; 2-3 tablespoons Olive Oil; 2 tablespoons Salt (add more to your taste); 1/2 teaspoon black Pepper

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The Best Classic Borscht Soup Recipe has to be this one! This classic Eastern European dish is one of my favorite soups/stews growing up! Despite it being still Summer, Fall is just some days away! As we begin to approach the end of the year, the weather will cool down sweater weather will be in! This yummy vibrant soup is made with braised beef, flavorful meat stock, veggies, beets, cabbage, and carrots, topped with a scoop of sour cream! This comforting beef stew will make your heart warm and cozy, so let’s get cooking!

The Best Classic Borscht Soup Recipe white bowl filled with soup filled with borscht with blue and white floral pattern cloth accenting table filled wheat toast, feta cheese on a white plate with red tiny flowers with tomatoes.

Let me tell you a little story about my memory of Borscht soup… I LOVED waking up with the sounds of our fireplace crackling in the background with the sounds of chopping going on in the kitchen getting this meal prepped on the first day of Fall! I loved my mom’s Borscht soup as a child! And that is why I tried to make it as close to hers as possible! I will never forget the first time I tasted my grandmother’s version of Borscht! Keep in mind, that my family grew up very poor in Armenia and they didn’t have the luxury of having fresh beef at times. So, they would make their meals with bone broth or canned beef. Soon, I might have to try canned beef the next time! It was extremely different and very good!

Over the years of having many different types of Borscht, some add Cannellini Beans, and white cabbage instead of purple cabbage. Basically, some use different types of broth like vegetables, fish, and chicken bouillon. Additionally, I prefer this version by adding celery to my Borscht as some would say it’s not the original recipe. The difference between my recipe and others is that I don’t overcook my beets because it helps hold in those fresh beet flavors and add in celery! Not only is this Borscht pretty with its vibrant colors, but it’s also very nutritious with the amount of protein and vegetables that go in it! It’s such a superfood and the best part is that it’s a full meal in one bowl!

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE BEST CLASSIC BORSCHT RECIPE!

WHAT IS BORSCHT?
NUTRITIONAL FACTS ABOUT BEETS
🍴INGREDIENTS YOU’LL NEED TO MAKE THIS BORSCHT SOUP
STEPS TO MAKING THE BEST CLASSIC BORSCHT SOUP RECIPE
PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
JUMP TO RECIPE CARD

NUTRITIONAL FACTS ABOUT BEETS

Beets come with loads of benefits! This is why it makes me feel great serving my family Borscht! Firstly, they give an amazing amount of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. It also strengthens blood circulation and lowers blood pressure. Additionally, beets can reduce the risk of developing heart disease! Beets can also improve our abdominal organs and strengthen them! There’s plenty more that I could say, but, keep in mind, that consuming too much can cause low blood pressure and stomach discomfort to those that have sensitivity towards them. So can you eat beets every day? Yes, but to an extent.

WHAT IS BORSCHT?

As I have mentioned above, Borscht is a stew/soup filled with vegetables like cabbage, beets, carrots, and much more! “Borscht”, “Borsch”, and “Borsh” a Ukrainian historical dish that is popular with anyone that is within the USSR such as Russia, Moldova, Ukraine and many more within the Eastern European regions. There are many different styles and variations of this dish, so let me start by telling you my version!

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🍴INGREDIENTS YOU’LL NEED TO MAKE THIS BORSCHT SOUP

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online (Detailed Ingredients in the Recipe Card down below)

The Best Classic Borscht Soup Ingredients with glass small bowls filled with borsch ingredients on a wooden chopping board fresh vegitables in backgoud with a white vase and blue and white floral fabric in background.

Beef Tri-tip or Chuck Roast or Beef Shank – I used Tri-tip – boiling instructions depend on the cut and type of beef you use.
Water
Beets
Cabbage – purple or white whichever you prefer
Carrots
Onions
Celery (optional)
Potatoes
Tomato Paste or Mild Pepper Paste – I use pepper paste for the tiny kick of spice!
Garlic
Dill
White Distilled Vinegar
Bay Leaves
Olive Oil
Salt
Pepper

STEPS TO MAKING THE BEST CLASSIC BORSCHT SOUP RECIPE

Here is a quick view of how to make this extremely easy and delicious soup!

Step 1: Wash and rinse beef in cold water cut off any extra fat from the meat and cut beef into large cubes. I like to keep some fat left on the beef to keep beef tender and give a great taste to your broth! Place 3 1/2 liters of water in a large (5-liter pot) cover beef with water add some salt, and bay leaves and bring to a boil. Then, lower heat to medium fire and allow this to simmer for 2 hours until tender. Add water gradually if water evaporates during the boiling process (depending on the type of beef you use, can determine cooking time).

Step 2: As you wait for your meat to boil start preparing your veggies beforehand. Wash and peel potatoes and chop into cubes, place into a bowl of cold water and set aside. Grate raw beets and chop the rest of your veggies like onions, carrots, and celery into small pieces. Chop your dill, grate your garlic, and set aside (use a rubber glove to eliminate beets from staining your hands while grating).

Step 3: Once the beef is tender and soft, separate your meat from the beef stock and shred or cut meat into smaller pieces. Next, drain potatoes from the water and place them into the broth, add salt, white vinegar, pepper, paprika paste, and place shredded or chopped beef back into the broth and simmer for another 25 minutes on medium heat.

Step 4: In a separate frying pan, place 2 tablespoons of Olive Oil add onions on high heat, and saute occasionally for 5-6 minutes until softened and lightly browned. Place carrots and saute for another few minutes until slightly cooked. Add shredded beets and grated garlic, mix with other veggies and saute on high heat for 2 minutes and turn the heat off (try not to overcook beets, this allows its flavors to keep in).

Step 5: Lastly, once the beef has finished cooking, bring down the heat to low and add your sauteed beets, carrots, and celery mixture into your beef bouillon. Simmer for a few more minutes. You will see a film start to form on the top of the broth, remove the film by skimming the top with a spoon and disregard it. Turn the heat off, stir in your freshly chopped dill, give it a mix, and allow it to sit for a few minutes before serving.

This dish is usually served with a scoop of sour cream and a fresh stem of dill for a decorative garnish! It can also be served with sides such as; hard-boiled eggs, cheese, and yogurt instead of sour cream.

Ready to serve and enjoy!

PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

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