This classic Ukrainian borscht is a vibrant, nourishing beet soup with a deep ruby color and comforting flavor. Made with tender vegetables, creamy white beans, fresh dill, and a rich chicken broth, it is hearty enough to be a meal on its own while still feeling light and wholesome.

Why You’ll Love This Recipe

This borscht is naturally colorful, satisfying, and packed with vegetables. It is easy to prepare with simple steps and everyday ingredients, making it perfect for both weeknights and family gatherings. The balance of sweet beets, tangy vinegar, and fresh herbs creates a flavor that improves as it rests, making it even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the borscht
3 medium beets, peeled and grated
4 tablespoons olive oil, divided
8 cups chicken broth
2 cups water
3 medium Yukon gold potatoes, peeled and sliced into bite-sized pieces
2 medium carrots, peeled and thinly sliced

For the vegetable base
2 celery ribs, finely chopped
1 small red bell pepper, finely chopped (optional)
1 medium onion, finely chopped
4 tablespoons ketchup or 3 tablespoons tomato sauce

Additional flavorings
1 can (15 ounces) white cannellini beans with their liquid
2 bay leaves
2 to 3 tablespoons white vinegar, adjusted to taste
1 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
1 large garlic clove, pressed
3 tablespoons fresh dill, finely chopped

Directions

Peel, grate, and chop all vegetables. Keep the sliced potatoes in a bowl of cold water until ready to use, then drain.

Heat a large soup pot over medium-high heat and add 2 tablespoons of olive oil. Add the grated beets and sauté for about 10 minutes, stirring occasionally, until the beets are softened.

Pour in the chicken broth and water. Add the sliced potatoes and carrots, then cook for 10 to 15 minutes, or until the vegetables are easily pierced with a fork.

While the potatoes cook, heat a large skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Add the onion, celery, and red bell pepper. Sauté for 7 to 8 minutes, stirring occasionally, until softened and lightly golden. Stir in the ketchup and cook for about 30 seconds, then transfer the mixture to the soup pot.

Once the potatoes and carrots are tender, add the cannellini beans with their liquid, bay leaves, vinegar, salt, black pepper, garlic, and dill. Simmer gently for 2 to 3 minutes. Taste and adjust seasoning with additional salt or vinegar if needed. Remove bay leaves before serving.

Servings and timing

This recipe yields about 10 servings.
Preparation time is approximately 30 minutes.
Cooking time is about 40 minutes.
Total time is around 1 hour and 10 minutes.

Variations

For a cabbage version, add 1/4 to 1/2 small head of green cabbage, thinly shredded, when the potatoes are halfway cooked.
For a richer texture, mash a few potato pieces directly in the pot before serving.
For extra herbs, add parsley or green onions along with the dill.
For a tangier soup, increase the vinegar slightly and finish with a spoon of sour cream when serving.

Storage/Reheating

Store leftover borscht in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it ideal for meal prep. Reheat gently on the stovetop over medium heat until warmed through, or microwave individual portions, stirring halfway to ensure even heating.

FAQs

What does borscht taste like?

Borscht has a balanced flavor that is slightly sweet from beets, savory from vegetables and broth, and gently tangy from vinegar and dill.

Can I make this borscht vegetarian?

Yes, simply replace the chicken broth with a good-quality vegetable broth.

Do I need to grate the beets?

Grating is recommended because it helps the beets cook evenly and gives the soup a smooth, pleasant texture, but thin matchsticks can also be used.

Why does my borscht lose its bright color?

Overcooking can dull the color. Adding vinegar helps preserve the vibrant red hue of the beets.

Can I freeze borscht?

Yes, borscht freezes well. Cool completely, then freeze in airtight containers for up to 3 months.

What can I serve with borscht?

It pairs well with crusty bread, soft rolls, or simple savory pastries.

Is borscht healthy?

Borscht is rich in vegetables, fiber, and nutrients, making it a wholesome and satisfying soup.

Can I use canned beets?

Fresh beets are best for flavor and texture, but canned beets can be used in a pinch, drained and grated.

How can I adjust the thickness?

For a thicker soup, reduce the liquid slightly or add extra potatoes or beans.

Does borscht taste better the next day?

Yes, the flavors continue to develop as it rests, making leftovers especially delicious.

Conclusion

Classic Ukrainian borscht is a comforting, colorful soup that brings warmth and nourishment to the table. With simple ingredients and straightforward preparation, it is a timeless recipe that can be enjoyed year-round, whether freshly made or reheated the next day.

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