Classic Borscht Recipe
This borscht is the kind of soup that feels like a small celebration in a bowl: deep ruby color, bright vinegar lift, tender vegetables and a reassuring, homey broth. It’s straightforward to make and forgiving at every step, which is exactly why it lives on my weeknight rotation and my slow-simmered Sunday lists. No exotic techniques, just patience, good ingredients and a little stirring.
I rely on a few dependable moves: sauté the beets first to coax out sweetness, simmer potatoes and carrots in broth so they soften without falling apart, and finish with vinegar and dill for that classic balance of tang and herb. This version includes white cannellini beans for a gentle protein boost and a velvety mouthfeel without turning the soup heavy.
If you’ve cooked beets before and felt intimidated by the mess or their dramatic color, this recipe will change your mind. You’ll get clear guidance on prep, what to swap if you don’t have something, and the simple tools that make the whole process easy. Let’s shop, chop, and simmer.
Shopping List
- 3 medium beets — fresh beets for color and earthy sweetness.
- 4 Tbsp olive oil, divided — for sautéeing and building flavor.
- 8 cups chicken broth + 2 cups water — the main cooking liquid and base.
- 3 medium Yukon potatoes — hearty, hold shape in soup.
- 2 carrots — sweetness and texture.
- 2 celery ribs — aromatics and balance.
- 1 small red bell pepper (optional) — brightens the sauté.
- 1 medium onion — base flavor when browned.
- 4 Tbsp ketchup or 3 Tbsp tomato sauce — acidity and tomato depth.
- 1 can white cannellini beans with their juice — protein and body.
- 2 bay leaves — subtle background aroma.
- 2–3 Tbsp white vinegar — brightens and balances the beets’ sweetness.
- 1 tsp sea salt — seasoning baseline.
- 1/4 tsp freshly ground black pepper — gentle heat.
- 1 large garlic clove — aromatic finish.
- 3 Tbsp chopped dill — classic herb note for serving.
Ingredients
- 3 medium beets, peeled and grated — the star: color, earthiness and sweetness.
- 4 Tbsp olive oil, divided — for sautéing beets and vegetables; helps flavor and texture.
- 8 cups chicken broth, + 2 cups water — provides a savory base and volume for simmering.
- 3 medium yukon potatoes, peeled and sliced into bite-sized pieces — bulk and creaminess; hold up in the soup.
- 2 carrots, peeled and thinly sliced — add sweetness and bite.
- 2 celery ribs, trimmed and finely chopped — aromatic backbone with mild celery flavor.
- 1 small red bell pepper, finely chopped, optional — optional brightness and color in the sauté.
- 1 medium onion, finely chopped — caramelizes for depth and sweetness.
- 4 Tbsp ketchup or 3 Tbsp tomato sauce — concentrated tomato flavor and a little sugar to balance beets.
- 1 can white cannelini beans with their juice — adds protein, body, and creaminess when stirred in.
- 2 bay leaves — background aromatic note; remove before serving.
- 2-3 Tbsp white vinegar, or to taste — essential acid to brighten and balance the soup.
- 1 tsp sea salt, or to taste — baseline seasoning for the whole pot.
- 1/4 tsp black pepper, freshly ground — gentle heat and spice.
- 1 large garlic clove, pressed — finishes the broth with savory bite.
- 3 Tbsp chopped dill — fresh herb to finish and brighten each bowl.
Classic Borscht Recipe, Made Easy
- Prepare the vegetables: peel and grate the beets; peel and slice the potatoes into bite-sized pieces and, if not using immediately, place them in cold water to prevent browning; peel and thinly slice the carrots; trim and finely chop the celery; finely chop the onion; finely chop the red bell pepper (optional); press the garlic; chop the dill. Drain and pat the potatoes dry just before using.
- Heat a large soup pot over medium-high heat and add 2 Tbsp olive oil.
- Add the grated beets to the hot pot and sauté, stirring occasionally, for about 10 minutes until the beets have softened.
- Pour in 8 cups chicken broth and 2 cups water. Add the sliced potatoes and sliced carrots. Bring to a simmer and cook 10–15 minutes, or until the potatoes and carrots are easily pierced with a fork.
- While the potatoes and carrots are cooking, heat a large skillet over medium-high heat and add the remaining 2 Tbsp olive oil. Add the chopped onion, chopped celery, and chopped red bell pepper (if using). Sauté, stirring occasionally, until the vegetables are softened and lightly golden, about 7–8 minutes.
- Stir 4 Tbsp ketchup (or 3 Tbsp tomato sauce) into the skillet and cook, stirring, for 30 seconds. Transfer this onion–pepper mixture into the soup pot.
- To the soup pot, add 1 can white cannelini beans with their juice, 2 bay leaves, 2–3 Tbsp white vinegar (start with 2 Tbsp), 1 tsp sea salt (or to taste), 1/4 tsp freshly ground black pepper, the pressed garlic clove, and 3 Tbsp chopped dill.
- Simmer the soup for an additional 2–3 minutes to meld flavors. Taste and adjust seasoning, adding more salt and/or vinegar as needed.
- Remove the bay leaves before serving. Serve hot.
Why You’ll Keep Making It
It’s reliable. The method uses simple sautéing and simmering techniques you already know, and the ingredients are pantry-friendly. The beets give a dramatic color and sweet-earthy backbone while vinegar and dill keep the profile lively. It’s quick enough for a weeknight with about 35–45 minutes of active and passive cooking, and gentle enough to prepare ahead for company.
The inclusion of cannellini beans makes the soup satisfying without needing meat. Leftovers actually taste better after a day, once the flavors have fully married. If you want a recipe that rewards a little time and gives comforting, impressive results, this is it.
What to Use Instead
Don’t have chicken broth? Use vegetable broth for a vegetarian-friendly pot. If you avoid canned beans, swap in cooked dried beans—use roughly 1 1/2 cups cooked beans and add them toward the end with their cooking liquid. No ketchup or tomato sauce? Increase the vinegar by a tablespoon and add a small diced tomato at sauté stage for freshness.
Yukon potatoes hold their shape well; if you only have russets, expect them to soften more—the soup will be slightly thicker. No dill? Parsley adds freshness but push the vinegar a tad higher to keep brightness.
Prep & Cook Tools
- Large soup pot — you need room for simmering and stirring.
- Large skillet — for sautéing onion, celery and bell pepper.
- Vegetable peeler and box grater — peel and grate beets efficiently.
- Sharp chef’s knife and cutting board — for clean, even slices.
- Wooden spoon or heatproof spatula — for stirring without scratching.
- Colander or slotted spoon — to drain beans if preferred.
- Measuring spoons and cups — keep the vinegar and oils consistent.
Don’t Do This
Don’t skip sautéing the beets. That short caramelizing time deepens flavor and removes raw bitterness. Also, don’t add all the vinegar at once: start with 2 Tbsp and taste. Too much acid overwhelms the delicate beet flavor; you can always add more.
Avoid boiling aggressively once potatoes are in. A rolling boil will break them down and cloud the broth. Simmer gently so pieces keep their shape. And don’t forget to remove the bay leaves before serving—no one wants to bite one later.
Better-for-You Options
To lighten the soup, use extra-lean chicken broth or a low-sodium vegetable broth and control salt at the end. Swap olive oil for a small amount of cooking spray during the sauté steps, though you’ll reduce some flavor payoff. For lower-carb, hold back a potato or replace one potato with more celery and carrots; the texture will be slightly different but still satisfying.
If you want more protein without meat, add an extra can of cannellini beans or stir in cooked shredded chicken just before serving. For a dairy-free finish, skip sour cream or yogurt garnishes and finish with an extra sprinkle of dill and a lemon wedge.
Notes from the Test Kitchen
Timing
Sautéed beets take about 10 minutes to soften; when they’re fragrant and slightly glossy, they’re ready for broth. Potatoes and carrots usually need 10–15 minutes to become fork-tender; test early to avoid overcooking.
Flavor balance
We tested the soup with vinegar ranging from 1 to 3 Tbsp. At 2 Tbsp you get a pleasant lift; 3 Tbsp suits those who prefer tang. Ketchup versus tomato sauce skews slightly sweeter (ketchup) or more savory (tomato sauce)—both work, just pick what matches your taste.
Bean notes
Using the cannellini beans with their juice adds starch and mouthfeel. If you rinse the beans, you’ll lose some body; if you prefer a lighter texture, rinse and add a splash of bean-cooking liquid or extra broth.
Storage & Reheat Guide
Cool the soup to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. Borscht freezes well for up to 3 months—leave a little headspace in the container so liquids can expand.
To reheat: thaw overnight if frozen, then warm gently in a pot over medium-low heat until just simmering. Add a splash of water or broth if the soup has thickened in the fridge. Re-season with a little vinegar and salt after reheating to restore brightness.
Classic Borscht Recipe Q&A
Q: Can I make this vegetarian? A: Yes—swap the chicken broth for vegetable broth and keep all other steps identical.
Q: My beets stained my hands and cutting board. Any tips? A: Use gloves or a disposable bag on your hand while grating. Wipe cutting boards immediately with a paste of baking soda and water or a quick scrub with lemon; stains usually lift with a short scrub.
Q: Can I use canned beets? A: Canned beets will work in a pinch but lack the fresh brightness and slightly caramelized flavor from sautéing raw beets. If using canned, reduce sauté time and add them later in the simmer so they don’t become mushy.
Q: Is sour cream traditional? A: Many serve borscht with a dollop of sour cream or plain yogurt; it adds creaminess and tempers the vinegar. It’s optional but classic.
Before You Go
This Classic Borscht Recipe is forgiving, colorful and keeps well—perfect for meal prep and for feeding a crowd. If you make it, try tasting after the short final simmer and adjust vinegar and salt to your preference. Serve with rye or crusty bread and, if you like, a spoonful of sour cream and extra dill. I hope it becomes one of those soups you make without thinking because it’s simply right, every time.
Ingredients
Equipment
Method
- Prepare the vegetables: peel and grate the beets; peel and slice the potatoes into bite-sized pieces and, if not using immediately, place them in cold water to prevent browning; peel and thinly slice the carrots; trim and finely chop the celery; finely chop the onion; finely chop the red bell pepper (optional); press the garlic; chop the dill. Drain and pat the potatoes dry just before using.
- Heat a large soup pot over medium-high heat and add 2 Tbsp olive oil.
- Add the grated beets to the hot pot and sauté, stirring occasionally, for about 10 minutes until the beets have softened.
- Pour in 8 cups chicken broth and 2 cups water. Add the sliced potatoes and sliced carrots. Bring to a simmer and cook 10–15 minutes, or until the potatoes and carrots are easily pierced with a fork.
- While the potatoes and carrots are cooking, heat a large skillet over medium-high heat and add the remaining 2 Tbsp olive oil. Add the chopped onion, chopped celery, and chopped red bell pepper (if using). Sauté, stirring occasionally, until the vegetables are softened and lightly golden, about 7–8 minutes.
- Stir 4 Tbsp ketchup (or 3 Tbsp tomato sauce) into the skillet and cook, stirring, for 30 seconds. Transfer this onion–pepper mixture into the soup pot.
- To the soup pot, add 1 can white cannelini beans with their juice, 2 bay leaves, 2–3 Tbsp white vinegar (start with 2 Tbsp), 1 tsp sea salt (or to taste), 1/4 tsp freshly ground black pepper, the pressed garlic clove, and 3 Tbsp chopped dill.
- Simmer the soup for an additional 2–3 minutes to meld flavors. Taste and adjust seasoning, adding more salt and/or vinegar as needed.
- Remove the bay leaves before serving. Serve hot.
