This traditional borscht is built on a rich, slow-cooked beef bone broth that gives it a depth of flavor you simply can't rush. Packed with beets, cabbage, and vegetables, it's a nourishing, deeply satisfying soup that's as wholesome as it is delicious.
If you've followed along here for a while, you already know borscht holds a special place in our house, specifically in my daughter Lila's heart. She tried it for the first time around age three at a Belarusian restaurant, and the whole table couldn't help but laugh at the sight of this tiny toddler absolutely demolishing a bowl of beet soup. She's never looked back.
This is the version she requests on repeat, and while it's somewhat of a time commitment, every minute is worth it. The magic really comes down to two things: a homemade beef bone broth that slow-simmers overnight until, and taking the time to properly grate and slice your vegetables so the soup comes together with the right texture and flavor throughout.
Borscht has never quite gotten the appreciation it deserves in the US, which is a mystery to me because this soup is genuinely extraordinary. It can be served hot or cold. We love it warm, with a generous dollop of sour cream and a heavy hand with the fresh dill. Hope you enjoy!
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A Brief History on the Origins of Borscht
Borscht traces its roots to Eastern Europe, with Ukraine widely considered its birthplace. The dish has been a staple there for centuries, originally made with wild hogweed (called "borschevik" in Ukrainian, which gave the soup its name) before beets became the defining ingredient sometime around the 14th or 15th century. From there it spread across Russia, Poland, Lithuania, and Romania, carried and adapted by Jewish, Slavic, and Roma communities who each made it their own, turning it into one of the most regionally diverse dishes in the world.
For many Eastern European families, borscht is far more than a recipe. It's a symbol of home, resilience, and identity. It fed peasants and nobility alike, sustained communities through harsh winters, and traveled with immigrants across the world as a taste of the place they left behind. In Ukraine the dish holds such deep cultural significance that UNESCO added it to its list of intangible cultural heritage in need of urgent safeguarding in 2022. Whether it shows up as a clear broth or a thick, hearty stew, sweet or sour, hot or cold, meat-based or meatless, borscht has always been a dish that tells a story.
Equipment
- Slow Cooker - If you can, I highly recommend making your own beef broth for this recipe. The easiest way to do that is with a slow cooker so the bones can gently simmer overnight and develop a rich, flavorful broth. I really like this 8 qt Crock Pot and use it often for broths and slow-cooked recipes.
- Grater - A simple box grater works perfectly for this recipe.
- Cutting board and sharp knife
- Vegetable peeler
- Measuring cups and spoons
- Large Heavy-Bottomed Pot or Dutch Oven with Lid
Ingredients and Substitutions
For the broth.
The slow-cooked beef bone broth is key to this borscht's nourishing, rich flavor and really gives the soup its depth. However, if you don't have the time or ability to make it yourself, you can use store-bought. Just be sure to choose a high-quality beef bone broth or stock such as Fond or Brodo grass-fed beef bone broth.
- Water
- Beef marrow bones - Traditional borscht is made using a beef based stock. I recommend using beef marrow bones which you can usually find in your grocery store's frozen section. You can also use beef short ribs, shank, oxtail or beef knuckle and joint bones. A lot of grocery stores will have bags of "beef soup bones" in the freezer section as well.
- Aromatic vegetables - Such as onions, celery, carrots, celery, garlic, etc. I usually have a bag in my freezer with vegetable scraps to use for making broth and it works great here. Herbs like parsley also work well.
- Bay leaf & black peppercorns - You could also also add in or substitute other dried herbs.
- Salt
For the Borscht
- Onion - You'll need 1 large onion, about 1.5 cups diced. I like using a yellow onion, but red or white work just as well.
- Beets - Start with fresh, uncooked beets for this recipe. Canned or pickled beets won't work here. I typically use about 3 medium to large beets, but since the size can vary quite a bit, you're really aiming for about 3-4 cups of grated beets.
- Carrots - Any color of carrot will work just fine in this recipe.
- Potatoes - I recommend using Yukon Gold or red potatoes.
- Garlic - I love adding garlic to borscht for extra flavor, but it's actually optional. Some family recipes skip it entirely, so feel free to leave it out if you prefer.
- Cabbage - I usually use green cabbage, which is the most traditional option. However, red cabbage will also work if that's what you have on hand.
- Tomato Paste
- White Vinegar - A little vinegar helps brighten the soup and balance the sweetness of the beets. White vinegar is my usual choice, but apple cider vinegar or even red wine vinegar will work in a pinch.
- Bay leaf
- Brown sugar - I like adding just a small touch of brown sugar to balance the acidity and earthiness of the soup. You can omit it if you prefer.
- Butter - Salted or unsalted both work.
- Sour cream - For serving. I highly recommend using a good quality, full-fat sour cream for the best flavor and texture.
- Fresh dill - For serving.
Step-by-Step Photos
Recipe FAQs
Homemade broth will give you the best flavor and richness, which is why I recommend it if you have the time. However, you can absolutely use a high-quality store-bought beef bone broth or stock if needed.
Yes, and in fact it often tastes even better the next day. The flavors continue to develop as the soup sits, making leftovers especially delicious.
Yes. Traditionally borscht can be served either hot or cold depending on the region and the season. We prefer it warm with sour cream and fresh dill, but chilled borscht is also very common in the summer.
Yes. Simply substitute vegetable broth for the beef broth. The soup will still be very flavorful thanks to the beets, cabbage, and other vegetables.
Stored in an airtight container, borscht will keep well in the refrigerator for about 4-5 days. The flavor often improves after the first day.
Yes. Borscht freezes very well. Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.
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Made this homemade Borscht recipe? Let me know what you think in the comments!
Recipe
Borscht
Equipment
- Slow Cooker (to make the broth)
- Fine mesh strainer
- Grater
- Cutting board and knife
- Measuring cups and spoon
- Large heavy bottomed pot or Dutch oven
Ingredients
For the beef broth (optional, for substitutions see notes below)
- 4 beef bones, such as beef marrow bones, short ribs, oxtail, beef knuckles or joints
- Aromatics such as onion, carrots, celery, garlic, parsley, etc. I recommend using vegetable scraps.
- 1 Bay leaf
- 1 teaspoon black peppercorns
- 1 tablespoon salt, plus additional salt to taste
- 14 cups water
To make the borscht.
- 10 cups beef bone broth
- bay leaf
- 3-4 cups green cabbage, shredded (about ½ head)
- 3 cups Yukon gold or red potatoes, peeled and finely diced
- 2 tablespoon butter
- 1.5 cups onion, finely diced (about 1 large onion)
- 3-4 cups beets, peeled and shredded (about 3 large beets)
- 1 cup carrots, shredded (about 2 large carrots)
- 3 cloves garlic, minced
- 3 tablespoon tomato paste
- ¼ cup white vinegar
- 1 tablespoon brown sugar
- salt & pepper
To serve.
- sour cream
- fresh dill
Instructions
Make the beef bone broth.
- To make the broth, add your beef bones, water, aromatics, bay leaf, peppercorns and salt to a slow cooker. Add 12-14 cups of water, or enough to ensure that all of the ingredients are completely submerged. Cover with the lid and cook on low overnight for around 10-12 hours. Once the broth is finished, strain it and add salt to taste.
Make the borscht
- Prepare the vegetables. Grate the beets and carrots, finely dice the onion and potatoes, thinly slice the cabbage, and mince the garlic.
- Pour the 10 cups of the prepared and seasoned broth into a large heavy-bottomed pot or Dutch oven. Add the potatoes, cabbage, and bay leaf. Bring the soup to a low boil, then reduce the heat and simmer for about 6-8 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Add the chopped onion and cook for about 3 minutes, or until softened. Stir in the grated carrots and beets and cook over medium for about 3 minutes.Then add the garlic and tomato paste and season with a little salt and pepper. Cook for about a minute. Then pour in the white vinegar to deglaze the pan and cook for another 2-3 minutes, stirring well.
- Carefully add the beet mixture to the pot with the broth and vegetables. Stir in the brown sugar and season with additional salt and pepper to taste. Continue simmering for another 10-15 minutes until the potatoes and cabbage are tender. Serve hot or cold with a dollop of sour cream and fresh dill. Enjoy!
Tonia
The beef bones are a must for this soup! Turned out delicious,
Ellen
I really loved this. Best borscht I've ever made.
Swathi
This is ulitmate comfort soup I love to have after long day. I made your recipe so good.
Helen
I love borscht but have never tried making it. Such a great recipe! The sour cream and dill on top are musts.
jamjarkitchen
So glad you enjoyed it!
Emilia
I made this borscht yesterday—love how hearty and naturally sweet the beets make it!
jamjarkitchen
So glad you liked it!