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Submitted URL: https://natashaskitchen.com/classic-russian-borsch
Effective URL: https://natashaskitchen.com/classic-russian-borscht-recipe/
Submission: On August 22 via manual from US — Scanned from DE
Effective URL: https://natashaskitchen.com/classic-russian-borscht-recipe/
Submission: On August 22 via manual from US — Scanned from DE
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<p>FREE BONUS: 5 Secrets to Be a Better Cook!</p>
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Home > Soup > Classic Borscht Recipe (VIDEO)
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October 13, 2018
CLASSIC BORSCHT RECIPE (VIDEO)
* 4.94 from 598 votes
* 1,490 comments
* * #Soup
* #Eastern European Recipes
* #beet
* #Gluten Free
Save
After several requests for my borscht recipe, here it is. Ukrainian
Borscht… everyone knows what it is and many people around the world have fallen
in love with this iconic beet soup.
This post may contain affiliate links. Read my disclosure policy.
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I love the deep ruby color of this borsch! It’s so healthy and nutritious;
packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C,
potassium, Vit B6), oftentimes cabbage is added (vit K, vit C, fiber, etc…). It
feels so good serving this to my family.
OUR FAMILY’S BORSCHT RECIPE (BEET SOUP)
This is our family’s version of classic borsch and it’s one of the two soups my
children absolutely love (Mom’s Meatball Soup being the second). Borscht is
definitely on the regular rotation at our house!
This version keeps better because it is a meatless version but doesn’t lack in
flavor because it uses good quality chicken broth.
INGREDIENTS FOR CLASSIC UKRAINIAN BORSCH:
It’s best to have all of the ingredients prepped and ready to go which makes
this soup super easy and care free. Start by peeling, grating, chopping, slicing
and dicing all of the vegetables for borscht.
Once your potatoes are peeled and sliced, transfer them to a bowl of cold water
to keep them from discoloring until ready for use.
NOTE ON USING CABBAGE:
We used to add cabbage but our children prefer it without so for years now we’ve
been making it just like this without cabbage. If you prefer cabbage, add 1/4 to
1/2 small head of cabbage, thinly shredded, adding it when the potatoes are
halfway cooked.
HOW TO PEEL AND CUT BEETS:
* Use gloves when handling beets or your fingertips will stain red for a couple
of days.
* To peel beets, use a simple potato peeler like this one.
* You can slice the beets into matchsticks but it is way way easier to grate
and children don’t mind the texture of grated beets. We love our food
processor for this task as it grates more coarsely than on a hand grater so
the beets still have some texture. It also keeps the counter and your hands
clean (beat juice can be a pain to get out of clothing and porous surfaces).
HOW TO REMOVE BEET STAINS:
When you eat borscht often, you learn quickly to pace a napkin in your lap and
bibs on children. If you do get beet juice on your clothes, address the stain
right away.
1. Use a paper-towel to blot off any excess juice.
2. Run cold water over the opposite/under side of the fabric to push the stain
out.
3. If the stain persists, apply a stain removing agent (I have found that dish
soap works well in a pinch) and launder clothing as usual.
WATCH NATASHA MAKE CLASSIC BORSCHT:
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CLASSIC BORSCHT RECIPE (BEET SOUP)
4.94 from 598 votes
Author: Natasha of NatashasKitchen.com
Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of
the ingredients prepped and ready to go which makes this soon super easy and
care free. Serve with a dollop of sour cream or real mayo.
SaveSaved Pin Review Print
Prep Time: 30 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr 10 minutes mins
INGREDIENTS
Servings: 10
FOR BORSCHT:
* 3 medium beets, peeled and grated
* 4 Tbsp olive oil, divided
* 8 cups chicken broth , + 2 cups water
* 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
* 2 carrots, peeled and thinly sliced
FOR ZAZHARKA (MIREPOIX):
* 2 celery ribs, trimmed and finely chopped
* 1 small red bell pepper, finely chopped, optional
* 1 medium onion, finely chopped
* 4 Tbsp ketchup or 3 Tbsp tomato sauce
ADDITIONAL FLAVORINGS:
* 1 can white cannelini beans with their juice
* 2 bay leaves
* 2-3 Tbsp white vinegar, or to taste
* 1 tsp sea salt, or to taste
* 1/4 tsp black pepper, freshly ground
* 1 large garlic clove, pressed
* 3 Tbsp chopped dill
INSTRUCTIONS
* Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold
water to prevent browning until ready to use then drain).
* Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2
Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally
until beets are softened.
* Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots
then cook for 10-15 minutes or until easily pierced with a fork.
* While potatoes are cooking, place a large skillet over medium/high heat and
add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring
occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp
Ketchup and stir fry 30 seconds then transfer to the soup pot to continue
cooking with the potatoes.
* When potatoes and carrots reach desired softness, add 1 can of beans with
their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black
pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an
additional 2-3 minutes and add more salt and vinegar to taste.
* Full Nutrition Label
* Nutrition Disclosure
Course: Main Course, Soup
Cuisine: Russian, Ukrainian
Keyword: Borsch, Borscht
Skill Level: Medium
Cost to Make: $12-$16
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If you make this recipe, I’d love to see pics of your creations on Instagram,
Facebook and Twitter! Hashtag them #natashaskitchen
So, which camp are you in? Do you love that dollop of sour cream at the end or
the flavor that real mayo adds to borscht?
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NATASHA KRAVCHUK
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since
2009). My husband and I run this blog together and share only our best, family
approved and tested recipes with YOU. Thanks for stopping by! We are so happy
you're here.
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Read comments/reviewsAdd comment/review
* anneli
August 16, 2023
Hi Natasha, I love this borscht as does my whole family. It reminds me of my
time studying in Kiev many decades ago. And of course there must be smetana!!
I do have a question though. Tasty as it is my borscht always comes out brown
rather than that gorgeous red. Any helpful tricks to keep it lusciously ruby?
Thanks, Anneli
Reply
* Natasha Kravchuk
August 17, 2023
Hi Anneli, are you doing anything differently with the process of preparing
the beets? Sauteeing the grated beets helps them maintain their vibrant red
color. It may also be the type of beets used and quantity of beets?
Reply
* Doug Hill
August 4, 2023
I’ve never had borscht before but I had beets and cabbage and carrots to use
up, so it seemed a natural. It was delicious! Better than the sum of its
parts. Thank you for the recipe.
Reply
* NatashasKitchen.com
August 4, 2023
That’s wonderful, Doug! I’m so glad you took the time to try the recipe.
Thank you for sharing that with me.
Reply
* Susan
August 1, 2023
I was looking for recipes for my new Instant Pot and saw your post for
Borscht which I first had at the World’s Fair in Spokane Washington USA. I
was disappointed that you added so many things besides beets! I can’t eat
potatoes, tomatoes or red peppers, and this wasn’t done in the Instant Pot.
I’ll keep looking. Thank you though. I did find out more about beets!
Reply
* Linda
July 31, 2023
I’m not a big fan of borscht it I make it for my Polish husband. I followed
the recipe except I didn’t have the white beans which I know I would love in
there but this soup is absolutely delicious. It will now be my go to recipe.
It nice yo use the fresh dill from the garden. Now I have to freeze some so I
can make this recipe in winter.
Reply
* Natashas Kitchen
July 31, 2023
I’m so happy you gave our borscht recipe a try, Linda! Thank you so much
for sharing that with me.
Reply
* Ally
July 25, 2023
My absolute favorite Borscht recipe. I love this recipe & I even got my
boyfriend and his roommate to love this recipe! Highly recommend!
Reply
* NatashasKitchen.com
July 25, 2023
That’s great, Ally! I’m so glad to hear that.
Reply
* Elena SHABBA
May 16, 2023
Hi Natasha, love your recipe, however, as far as I know classic borscht has a
cabbage. Did you omit it purposely. Many thanks.
Reply
* Natasha's Kitchen
May 16, 2023
Hi Elena, good to hear that. You can check my notes on using cabbage in the
recipe.
Reply
* Samaza
May 11, 2023
This is the best Borscht soup recipe! My boyfriend’s Croatian parents were
very impressed 🙂
I have made this many times over the years and am never dissapointed. Finally
taking the time to write a review. Thanks Natasha!
Reply
* NatashasKitchen.com
May 11, 2023
Hi Samaza! I appreciate you taking the time to share your feedback. I’m so
glad the recipe was a hit.
Reply
* Sara k
July 23, 2023
My husband and I love this soup – it uses tons of Ingredients from our
garden. We add cabbage and use vegetable stock but otherwise make exactly
as written. I serve with homemade focaccia – yum!!! Thank you
Reply
* Natasha's Kitchen
July 24, 2023
That’s a great addition to the recipe, Sara. Thank you for the perfect
review!
Reply
* Sara
May 6, 2023
Ketchup? Baba is rolling in her grave lol. I usually just toss in a few
tomatoes that were going south that I froze so did that instead. I liked the
beans for sure. Baba always used Lima beans and this was much better. Spot on
Reply
* Sam
April 11, 2023
Thanks for this delicious recipe! Best borscht I’ve tried. I’m serving this
to a group of teenagers – most, if not all, have never had borscht before –
and was wondering if you recommend a particular side dish to go along with
it. Maybe a bread? Thanks!
Reply
* Natasha's Kitchen
April 12, 2023
Thank you so much for your great comments and review, Sam. Garlic
breadReply
* Marlene Steiner
April 1, 2023
This is my favorite!
You need to correct one thing in your video you add 6 cups of water your
recipe says add 2 cups of water
I have made this soup at least 10 times and I give jars to my friends who
love this as much as I do
Reply
* NatashasKitchen.com
April 1, 2023
Hi Marlene! I’m so glad you love the recipe.
Yes, we updated the recipe since we filmed it but hopefully, we can also
update the video. 🙂
Reply
* Susan
March 31, 2023
How many days before Easter can I make? Can this be frozen?
Reply
* Natashas Kitchen
March 31, 2023
Hi Susan, this will be good for a couple of days in the refrigerator.
Borscht freezes very well. I would leave out the garnish (sour cream or
mayo) until serving.
Reply
* Edward Feller
March 28, 2023
Chew on a celery stick while cutting onions…works well on decreasing tears
Reply
* Natashas Kitchen
March 28, 2023
Thanks for that tip, Edward!
Reply
* Andrea
February 26, 2023
Hello! Beautiful recipe! My kids aren’t big bean eaters so I replaced the
beans with boiled egg halves for a protein and it was great.
Reply
* Natasha's Kitchen
February 26, 2023
Nice idea, glad they enjoyed it!
Reply
* Simone
February 23, 2023
This recipe is fantastic! It’s my third time making it 🤍
Question: Does this soup freeze well?
Reply
* Natashas Kitchen
February 23, 2023
Hi Simone, I’m so glad you loved it! Yes, borscht freezes very well. I
would leave out the garnish (sour cream or mayo) until serving.
Reply
* Aunt J
February 9, 2023
Another great recipe. I’d never tried Borscht and we LOVE beets, so it seemed
like a win-win. My nephew adopted from Russia (also Vadim) piques our
interest in new tastes. I reviewed many Borscht recipes. It must be like
Chili: each family has their own favorite and every one of them is good. I
recently learned there is great nutrition in beet stems/leaves, which are
delicious, BTW. I included them in the soup and used yellow pepper for color.
It looked and tasted so good. This is a hearty, satisfying, healthy meal
that’s even better the next day. Oh, I use a mandoline slicing/dicing device
to chop onions. It makes very uniform dice and gets the job done without
shedding any tears.
Reply
* NatashasKitchen.com
February 9, 2023
Thank you for the wonderful feedback! I’m so glad you liked the recipe. 🙂
Reply
* Ioana
February 4, 2023
Start the stove and sit next to it to avoid tears when chopping onion. Works
very well with gas stove but i don’t know about the other types
Reply
* Natasha's Kitchen
February 5, 2023
Thank you for the tip!
Reply
* bobbi rinker
January 30, 2023
I served this to a Ukrainian friend. He said “good soup! Put more beets!”
❤️
Reply
* Natashas Kitchen
January 30, 2023
Thank you so much for sharing that with me, Bobbi!
Reply
* Anne
June 22, 2023
I’m about to give it a try because I just received my crop share and I
have beets, garlic and cabbage. Question though, do you ever add the beet
greens? I know they are edible and I hate wasting them.
Reply
* Natashas Kitchen
June 22, 2023
Hi Anne, I usually don’t use beet greens, but I know it is possible. If
you experiment, let me know how you liked the recipe.
Reply
* Lucy
January 25, 2023
I’ve been making borscht for years, it was pretty yummy every time but I
always felt that something was missing. Love, love this recipe. Guilt free
yet so filling and nutritious. For me, the addition of sour cream is a must
and perhaps next time I’ll try mayo. I would encourage all to let friends who
think they don’t like beets to try this. I served it to a friend who then
asked me to send him home with a container.
Also, thanks for the tip to wear gloves and use a food processor. The mess
and the work grating on a box grater may be a deterrent to some (me) but prep
was almost effortless.
Reply
* NatashasKitchen.com
January 25, 2023
Great to hear, Lucy! Thank you for the feedback.
Reply
* Maria
January 17, 2023
Recipe says 8 cups of chicken broth but in video you say 4 cups. Which is it?
Reply
* NatashasKitchen.com
January 17, 2023
Hi Maria! Follow the written recipe. Sometimes we update the recipe but
cannot change the video since it has already been filmed. 🙂
Reply
* Samantha
January 14, 2023
My favorite borscht recipe ever. I keep it bookmarked and make it regularly.
Flawless.
Reply
* Natashas Kitchen
January 14, 2023
That’s just awesome! Thank you for sharing your wonderful review, Samantha!
Reply
* Georgia
January 9, 2023
Love this recipe!!!!
We use beet stems and beet greens to replace the celery and cabbage in the
recipe. Also add a little smoked paprika and make little turkey burger
meatballs that have diced onion, salt and dill.
When the soup is done we add a splash of white vinegar, chopped dill and a
dollop of sour cream. Yum!!!
Reply
* NatashasKitchen.com
January 9, 2023
Thank you for sharing, Georgia! I’m so glad you loved the recipe.
Reply
* Mary
January 5, 2023
The recipe says 8 cups broth and 2 cups water.
The video says 4 cups broth and 6 cups water.
Which do you recommend?
Reply
* Natashas Kitchen
January 5, 2023
Hi Mary, I always recommend following the written recipe as that can be
updated whereas the video cannot be edited anymore. We sometimes update the
recipe, so it’s best to follow that.
Reply
* Esther
January 3, 2023
I haven’t tried the recipe yet. But I wanted to respond to your request for
ideas of how to deal with onions without teary eyes. Here’s the best thing
I’ve found:
Wet your cutting board and knife and put your onion (sliced in half) under
running water briefly before chopping up. It might not eradicate your tears
entirely, but it will cut down on them immensely.
Reply
* Natashas Kitchen
January 3, 2023
Thank you so much for sharing that with me, Esther!
Reply
* kim sauve
January 3, 2023
Hi!
Hold a piece of bread in your mouth while chopping onions – it absorbs
the vapors
Reply
* Laura
December 5, 2022
Absolutely delicious – easily my favourite borscht recipe. I cooked my beets
in the crockpot a day early, peeled them and refrigerated until ready to make
the soup. I julienned them using a mandolin and added them with the celery &
onion. I’m making another batch this week to freeze for lunches. Thank you
for all the great recipes!
Reply
* Natasha's Kitchen
December 6, 2022
You’re welcome, Laura. I’m so glad you love this!
Reply
* Victoria
December 4, 2022
This recipe was fantastic! I think the Zazharka gave a huge depth to the soup
which tastes exactly like take out! Also, thank you for the tip on adding
mayo. I can’t have too much dairy nowadays so the mayo was game changing for
me. I’ll be making this again. Thank you!
Reply
* Natasha's Kitchen
December 4, 2022
You’re welcome, it’s my pleasure! I’m happy that you liked this recipe,
Victoria.
Reply
* Jay Pendexter
December 3, 2022
Not sure if anyone else asked this question (and I think I’m the only one
here who doesn’t know) yet, but exactly how big is a medium beet or a medium
potato or onion for that matter? It would help me if you gave a weight
instead for raw vegetable quantities because I have a bunch of different size
beets to work with, thanks.
Reply
* NatashasKitchen.com
December 3, 2022
Hi Jay! This can differ since no fruit/vegetable weighs the same amount.
The best thing to do is probably use google to help search for an estimate.
For the onion, if you click on the word “onion” in red font on the recipe
card, it will forward you to my link that shows how to properly cut an
onion and it also mentions the estimated weight/size of the onion from
small to jumbo. I hope that helps.
Reply
* Jay Pendexter
December 5, 2022
Okay, thanks for the info. I had several small golden beets that I used
and didn’t use the beans or the red pepper. I tastes great but it didn’t
come out looking as rich, thick and hearty as the photo (although in my
case the soup should be bright yellow) you posted. I think it wouldn’t
have hurt to add more beets maybe.
Reply
* Marilyn
November 26, 2022
I absolutely can’t wait to try yer Borscht recipe!!! Keep yer recipes comin!
Reply
* Natashas Kitchen
November 26, 2022
I hope you get to try it soon & love this recipe, Marilyn!
Reply
* Kim Kyle
November 17, 2022
This recipe was delicious, Natasha! Every bit as good as the borscht I used
to have at a Russian restaurant in San Francisco. I did want to ask: Are you
supposed to cook the beets before you grate them, or just grate them raw?
Thanks.
Reply
* NatashasKitchen.com
November 17, 2022
Hi Kim! So glad you loved it. Yes, you grate them raw. 🙂
Reply
* Mara Solberg
November 10, 2022
I dont have any red peppers but I have green peppers. Would green peppers
work in a pinch?
Reply
* Natasha's Kitchen
November 10, 2022
Hi Mara, we always use red peppers but I think that will work too. Let us
know how it goes if you give that a try!
Reply
* Blair Chasteen
December 4, 2022
The only real differences that I know of between the pepper colors is the
green pepper has less carbs.
Red peppers are more ripened and have a slightly sweeter flavor.
Reply
* Daria
November 9, 2022
This will be the second time when I will be doing this soup. It’s my family
favourite so far!
Reply
* Natasha's Kitchen
November 9, 2022
Good to know that you love this recipe, Daria!
Reply
* Melody
November 8, 2022
Idea for tearless onion spray eyes,
Light a candle
Place a slice of fresh bread next to you!!
Good luck!
Melody
Reply
* justin
November 4, 2022
Hello Natasha. Just wanted to let you know that our charity in Ukraine has
been using a variation of your recipe with beef ribs for the past 3 years to
feed the poor and homeless in Ukraine. The locals here say it’s delicious.
Tomorrow we will be serving it to our volunteers that are rebuilding homes in
a village outside of Kyiv. Thanks again 🙂
Reply
* Natasha's Kitchen
November 4, 2022
Wow, that is good to know! Thanks a lot for sharing, it helps inspire me
and I hope everyone will love the recipes!
Reply
* Maria
October 29, 2022
Hello
Thank you so much for this recipe.
Very delicious!
I will make the beef version next!
Reply
* NatashasKitchen.com
October 29, 2022
So glad you loved it!
Reply
* Joanne
October 23, 2022
Excited to try this recipe. Just bought 50 lbs of beets to share and try
different ways to prepare. A suggestions: I researched Cannelini beans, as I
had never heard of them. They turned out to be white kidney beans, at least
here in Canada. Maybe add this in brackets to the bean line of the recipe. I
appreciate you and in-joy your creative recipes.
Reply
* Natasha's Kitchen
October 24, 2022
I hope you love this and all the other recipes that you will try, Joanne.
Thanks for sharing that with us!
Reply
* Luanne Perry
October 23, 2022
Hello.
When I peel/chop onions, I put a piece of bread in my mouth.
Not sure why it works but it does!!
Luanne Perry
Reply
* Natasha's Kitchen
October 24, 2022
That’s what they all say! I should try that next time.
Reply
* John Hadley
December 10, 2022
Before you chop onions, grab a jar of creamy peanut butter. Scoop out the
peanut butter with a spoon, and stick it to the top of your mouth behind
your top teeth (close mouth after). Try to chop up all the onions before
the peanut butter melts. Definitely, no tears (and tastes good too).
Reply
* Alan
October 21, 2022
I notice the ingredient list says 8 cups broth + 2 cups water while the video
says 4 broth + 6 water. I think I’ll go with 8+2. Can’t wait to try it.
Reply
* Natashas Kitchen
October 21, 2022
Hi Alan, sorry for the confusion. We updated the recipe to add more broth
and less water for a richer flavor.
Reply
* Carol
October 11, 2022
Looking forward to trying this. I find that chopping onions next to an open
flame on the stove actually works to help with the tears!!
Reply
* Natashas Kitchen
October 11, 2022
Thank you so much for sharing that with me, Carol! I hope you love this
recipe!
Reply
* Dana
October 11, 2022
Hi!
I’m wondering if I could use a bean broth from black beans that I made in the
instant pot? Do you think that would I’ll do the flavor in a negative way?
Thanks so much.
Reply
* NatashasKitchen.com
October 11, 2022
Hi Dana. I have not tested that to advise. It would be starchy so I don’t
know how it will affect the texture or taste.
Reply
* Leanne Fournier
October 9, 2022
I’ve made lots of borscht and this is my favourite recipe I share often with
credit to you of course. Agree the dill is essential! I also sometimes go
divine with some whipping cream added before serving.
Reply
* Natasha's Kitchen
October 9, 2022
I appreciate that, thank you for thinking of us and sharing this good
review!
Reply
* Melissa
October 7, 2022
Beyond delicious. The dill is essential btw do not skip it! A family
favorite. Even with my kids.
Reply
* Natasha's Kitchen
October 7, 2022
Thank you for the good review!
Reply
* Mari
October 3, 2022
Ketchup???Really? Please nooo
No one uses ketchup in Borsch, please don’t do it. This is not a traditional
Borsch recipe.
Reply
* Natasha Kravchuk
October 3, 2022
Hi Mari, it’s how we make it and I think it’s a brilliant way to add the
tanginess of tomato with a little sweetness at the same time.
Reply
* Marilyn Cassidy
September 25, 2022
I love this soup.. Thank you for sharing. Makes it all manageable and so
worth the effort.
Reply
* Natasha's Kitchen
September 26, 2022
You’re welcome and I’m glad you enjoyed it!
Reply
* Chris
September 19, 2022
Do you serve side dishes with borscht? I heard you can do mashed potatoes and
garlic bread. Is that a regional thing?
Reply
* Natasha's Kitchen
September 19, 2022
Yes you sure can!
Reply
* claire maundraft uuusitalo
September 12, 2022
i do not like beans so replaced with chopped up pork loin came out great
Reply
* Natasha's Kitchen
September 12, 2022
Hi Claire, good to know that it worked great too! Thanks a lot for your
comments and feedback.
Reply
* Edwin
September 11, 2022
I have a question. In the YouTube version you use 4 cups of low sodium
chicken broth and 6 cups of water. Here, you use 8 cups of chicken broth and
2 cups of water. Which is it?
Reply
* NatashasKitchen.com
September 12, 2022
Hi Edwin, sorry for any confusion. We updated the recipe to add more broth
and less water for a richer flavor. 8 cups of broth is correct.
Reply
* Leanne Fournier
September 5, 2022
Five stars – super yummy and made fresh with straight from the garden beets,
beans, potatoes and carrots. Will definitely be putting this recipe on my
“how to use all those vegetables” listing. Yummy! Thanks so much!
Reply
* Natasha's Kitchen
September 5, 2022
This is awesome! Thanks so much for the perfect review and feedback,
Leanne.
Reply
* Kari Marconnet
September 2, 2022
Do you happen to know, does this borscht recipe can well? I have lots of
beets this year. I’d love to make a large batch and eat some throughout fall.
Reply
* Natashas Kitchen
September 2, 2022
Hi Kari, I have not tried canning. One of my readers canned it and stored
it in the refrigerator for a month. Maybe someone else has more experience
with canning borsch? Borscht freezes very well though if you wanted to try
that. I would leave out the garnish (sour cream or mayo) until serving.
Reply
* Laura in Colorado
September 17, 2022
It would be safest to can the beets and make the soup as you want the
soup, because it is not a safety tested recipe for canning. I do not know
if beets require pressure canning, but I’m certain that the potatoes do.
Hope that helps.
Reply
* Amanda
August 30, 2022
Hi Natasha, my husband and I are very excited to try this recipe but I am
wondering if you have ever adapted the recipe using the National Centre for
Home Food Preservation guidelines for soup and pressure canned it? We picked
up 40lbs of beets today so looking for more ways to preserve than our usual.
Reply
* Natasha Kravchuk
August 31, 2022
HI Amanda, I haven’t tried that but if you test it out, I’d love to hear
the details. Sorry I can’t be more helpful with that question.
Reply
* Hannah
August 29, 2022
This recipe looks delicious and comparable to my Grandma’s who no longer
remembers her recipe. I am wondering if this recipe holds up when frozen? I
like to make large batches to freeze. Thanks!
Reply
* Natashas Kitchen
August 29, 2022
Hi Hannah, I’m so glad you loved it! Yes, borscht freezes very well. I
would leave out the garnish (sour cream or mayo) until serving.
Reply
* Diane Arseneault
August 28, 2022
This was my first attempt at making Borscht and I looked at many recipes. I
kept coming back to this one. I modified the cooking order a bit by adding
the carrots to sauté with the mirepoix and added the bay leaves at the same
time as the potatoes. I realize as I write this that I forgot to add the
extra 2 cups of water. I served this with nonfat greek yogurt as this is
always on hand and a sprinkle of drive dill week (ran out of fresh dill). I
loved this soup with the yogurt stired into the soup. Will absolutely make
this soup again. Thank you for sharing your recipe Natasha !
Reply
* Natashas Kitchen
August 29, 2022
You’re welcome! I’m so happy you enjoyed it, Diane!
Reply
* Chris
August 28, 2022
Thank you for sharing your recipe! I am going to try it today with all my
garden vegetables. As for slicing onions, I have tried so many tips that just
did not work. The only thing that works for me is to set a fan to one side so
that the fine mist that sprays when you cut into it blows away from you. The
next best thing is to use white onions. They are not as strong and I never
cry when I use them. 🙂
Reply
* Natasha's Kitchen
August 28, 2022
I hope you love this, Chris and thank you for the tip!
Reply
* Frank opolko
August 25, 2022
Just beautiful! Love Ukrainian Borscht! I keep coming back to your recipe!
And SLAVA UKRAINA!!!
Reply
* Natashas Kitchen
August 25, 2022
THank you, Frank! I’m so glad you loved this recipe!
Reply
* Chris
August 16, 2022
A dollop of sour cream or a dollop of creme fraiche? Any opinions?
Reply
* NatashasKitchen.com
August 16, 2022
Both would be great! 🙂
Reply
* Chantelle
August 15, 2022
First time making borscht, and let me tell you this recipe did not let me
down. It was amazing !! My mom makes her with ground beef but the beans in
here were so good. Definitely adding this to my collection.
Reply
* Natasha's Kitchen
August 15, 2022
Lovely feedback, thank you for sharing that with us!
Reply
* Peggy
August 14, 2022
I also adjusted the recipe by sauteing the celery, onions, peppers, etc
first, and then adding beets and carrots, and then broth and potatoes and
herbs. I added the beet greens at the end. As you say, one pot only! This was
a special event — my book club was reviewing A Gentleman in Moscow and as I
am an avid home cook, I have initiated making foods appropriate to our book
of the month for our accompanying lunch. I am in the midst of this borscht
production, and then will make the 8-layer honey cake. Can’t wait! Both look
awesome.
OMG, I just finished making this soup and it is so delicious! It is amazing.
I’ve recently been using fresh lime juice in many of my soups and stews, so
decided to try that instead of vinegar. It is wonderful in this soup. This
has to be one of the most delicious soups I have ever made and is better than
my Russian exgrandmother-in-law’s (since she is no longer alive, I can get
away with that remark, lol.)
Reply
* Natasha's Kitchen
August 14, 2022
Thanks a lot for sharing that with us! I’m happy to have read your good
comments and feedback, we appreciate it!
Reply
* Donna Younger
August 14, 2022
Hi Natasha. I read once when slicing onions, do not slice off the root end.
It’s hard to slice with it on because it doesn’t balance right but I found
there was very little odor, so therefore not many tears were shed. Give it a
try to see if it works for you. Donna Y.
Reply
* Natasha's Kitchen
August 14, 2022
Thanks for the suggestion, Donna. Appreciate it!
Reply
* Blair
August 14, 2022
This is a fantastic recipe, made two batches this week. Traditionally I grew
up with cabbage in the soup. This week I added Swiss chard, nice touch.
Thanks
Reply
* Natasha's Kitchen
August 14, 2022
You’re welcome, Blair. That’s nice and I’m glad that you always love it!
Reply
* Vic Grona
August 10, 2022
Hi Natasha: I’ve made this Borscht several weeks ago. I will be making it
again tomorrow . It is the best and closest to what my mother made . Vic.
Reply
* Natasha's Kitchen
August 10, 2022
Nice to know that you love this recipe!
Reply
* Ruby
August 5, 2022
I made this for my Russian partner who was sceptical but it got a big thumbs
up. Easy to make and very authentic
Reply
* NatashasKitchen.com
August 5, 2022
That’s wonderful! So glad it was enjoyed.
Reply
* Lisa
July 31, 2022
Hi Natasha! I love this soup! I’ve been making this for a couple of years
now, very similar to your way, although without the celery (it doesn’t agree
with me).
I’ve also had it with and without beans, and I love both ways so if I have
them on hand I’ll use them. It tends to be red kidney beans that I have most
often, which gives the soup an almost “meaty” texture, plus it adds to the
colour!
Thank you for all your recipes!
Reply
* Natasha's Kitchen
July 31, 2022
Hello Lisa, so good to read your good comments and feedback. Thank you for
sharing!
Reply
* Margie
July 27, 2022
Hi, I can’t wait to try cooking this… the written recipe calls for 8 cups
chicken broth + 2 cups water. But I believe your video said to use 4 cups of
broth. What to do?
Reply
* Natasha's Kitchen
July 27, 2022
Hi Margie, I always recommend following the written recipe rather that the
video as the written recipe can still be updated.
Reply
* Kristen
July 16, 2022
I have made this recipe multiple times, and this is hands down the best soup
recipe. I add more ketchup and vinegar than the recipe calls for. Does anyone
know if this freezes well?
Reply
* Natashas Kitchen
July 16, 2022
I’m so glad you loved it, Kristen! Yes, borscht freezes very well. I would
leave out the garnish (sour cream or mayo) until serving.
Reply
* Jill
July 10, 2022
This is my go-to borshch recipe! I grew up in a belarusian-Ukrainian
household, and this is almost as good as my baba made it (of course, nothing
will ever top hers ;)). This recipe is fantastic! Thank you for sharing!
Reply
* NatashasKitchen.com
July 11, 2022
You’re very welcome, Jill! Thank you for the review.
Reply
* Miss Kathleen McNaughton
July 9, 2022
I am learning to cook and this recipe was absolutely delicious, god bless you
for sharing your recipes. I can’t wait to try more of your stuff.
Reply
* NatashasKitchen.com
July 11, 2022
So glad to hear that. Thank you for the review. God bless.
Reply
* Joline
July 5, 2022
I hate Borscht…with a passion. With all of my being, honestly. But husband
loves it. He grew up with Ukrainian Borscht, I grew up with German, so my
idea of Borscht compared to his differs (and to be perfectly honest, I don’t
actually know if there is a difference, I am just assuming!). However, I made
this for him as we had all the ingredients, and I knew he’d be happy. Imagine
my surprise when I took a bite and liked it, and then I ate an entire bowl.
Great recipe, super healthy, have made it twice now. Used homemade broth in
it. First time I made it, I used some dried navy beans instead of canned
Cannellini beans, and I must admit, it was better with the dried beans
(rehydrated first, of course!). I also didn’t use the ketchup/tomato sauce in
the recipe, and instead, just blended up some grape tomatoes, and it was
fine. I love that this recipe uses up so many healthy items, and it tastes
amazing! Topped with additional fresh dill from my garden and of course, a
LARGE spoonful of sour cream. Thanks for converting me!
Reply
* NatashasKitchen.com
July 5, 2022
So glad to hear that, Joline!
Reply
* Mateo
July 3, 2022
I’m sorry Natasha, the only thing that saved the soup was the sour cream.
Recipe is missing something that pulls it all together. Canned beans and
ketchup?
Reply
* Richard
July 2, 2022
Hi Natasha,
My Lithuanian mother made borsch in the summertime served with boiled
potatoes smothered in caramelized onions. The beets were pre-cooked and cut
into small pieces and the liquid from the cooked beets was cooled and used as
the main broth. The soup was served cold with small cucumber chunks, sliced
scallions, cut up hard boiled eggs with sour cream stirred in to make it a
bright pink. Try it sometime for a cool summer meal!
Reply
* Natashas Kitchen
July 2, 2022
Thank you so much for that suggestion, Richard! That sounds delicious!
Reply
* Kristi
October 31, 2022
Richard that is Šaltibarščiai (shal-tee-bars-chai) not borscht! Lithuanian
cold beet soup. Similar but different. Both are delicious.
Reply
* Natasha W
July 2, 2022
Sour cream, all the way! My father was Russian and we put it on everything.
Including pancakes!
Reply
* Natasha Kravchuk
July 2, 2022
Sour cream is definitely the classic with this recipe.
Reply
* Ness Brisbane
July 1, 2022
Hi Natasha,
I put my onions in the fridge for 2-4 hours before I chopped them. It is not
100 percent tear proof but quite effective. I make Turkish yogurt which is
made from milk and a couple tablespoon yogurt and strained well; and use it
in place of sourcream.
Kind regards
Ness
Reply
* NatashasKitchen.com
July 1, 2022
Sounds delicious!
Reply
* Galina
June 28, 2022
Hello Natasha, I am on a low carb diet and am wondering what I can substitute
for potatoes and beans?
Thank you.
Reply
* Natashas Kitchen
June 28, 2022
Hi Galina, it’s a preference! You’re welcome to make it without the tail,
but it helps the look and flavor.
Reply
* Olena
July 1, 2022
Hi Galina,
I have the same issue and I have substituted potatoes with zucchini.
Reply
* Tom Cormier
August 22, 2022
Skip the potatoes as they have a high glycemic impact. The beans are a good
source of protein and fiber (lowers glycemic impact) and 1 can in a pot
doesn’t add that much per serving.
Reply
* Cheryl B.
June 27, 2022
Can’t wait to make your Borscht soup!!! Love love love beets and all the
other ingredients.
I’ll take my soup with sour cream!
Reply
* Natashas Kitchen
June 27, 2022
I hope you love it, Cheryl!
Reply
* Dave
June 15, 2022
Thanks Natasha for this amazing borscht recipe. Its my go to now, and have
made it five or so times and am about to make a big batch again! I think
without the cabbage is a nice touch – my parents love it as well! Pretty sure
I’ve made your recipe with cabbage in it and it was great too but I prefer
this one.
Reply
* NatashasKitchen.com
June 16, 2022
That’s wonderful, Dave. I’m happy you found this recipe. Thank you for the
wonderful feedback.
Reply
* Maria Fernandes
May 27, 2022
Take a big gulp of water but don’t swallow. Then holding the water in your
mouth, cut your onions! No tears!
Reply
* Natasha's Kitchen
May 27, 2022
Thanks for the tip!
Reply
* Jullia Rhay
May 23, 2022
In the video you add 4 cups low sodium chicken broth & six cups of water. In
the recipe it calls for 8 cups broth and 2 cups water!?!?
Which is correct?
Reply
* Natashas Kitchen
May 23, 2022
Hi Jullia, sorry for any confusion. We updated the recipe to add more broth
and less water for a richer flavor.
Reply
* L. Cockerham
June 2, 2022
I am also interested in clarification on your broth/water amounts.
Reply
* Jim
May 20, 2022
Hi can I use sweet potatoes instead of white potatoes. Love your recipes
Reply
* NatashasKitchen.com
May 21, 2022
Hi Jim! I haven’t tested it but here is what one of my other readers said,
“I made this 100% vegetarian by using my own veggie stock, and some Bragg
Liquid Soy Seasoning. I added broccoli, and sweet potatoes, along with all
the other ingredients. No dill on hand, so I finely minced up a dill
pickle, and threw it in.”
Reply
* Nilsa
May 15, 2022
I don’t really understand the order of cooking the ingredients for this
recipe and tbh the written order seems like a waste of time. IMO it makes
more sense to do the following:
Sauté the sofrito
Add beets and carrots
Add seasonings
Add potato/broth
Boil until soft
Add beans/cabbage if using and adjust salt level if needed
This allows you to use one pot as well as allowing the seasonings to fully
develop (a dry bay leaf absolutely has to be heated for longer than 2-3
minutes to infuse flavor)
Using these adjustments the recipe was fine. I am not Ukrainian so I cannot
attest to the authenticity but it was still delicious!
Reply
* Nathan
May 15, 2022
Hi Natasha
I’ve never seen a recipe that asks for bay leaf to be added at the end of
cooking. I’m accustomed to adding bay leaves at the beginning then taking out
at the end after imparting flavour through slow simmering. Why is it out in
so late in your recipe?
Thanks, Nathan
Reply
* Natasha's Kitchen
May 15, 2022
Hi Nathan, it just adds flavor to the whole recipe so I add it in the end
but if you prefer it to be more flavorful you may also do it in the
beginning.
Reply
* Marsha
May 13, 2022
How do you think this would be using canned beets? I’ve never cooked fresh
beets.
Reply
* Natashas Kitchen
May 13, 2022
Hi Marsha, canned won’t have the same depth of flavor or color that fresh
beats give. It will work but it’s not ideal.
Reply
* Rose Gilley
May 16, 2022
cooking beets is no problem, boil the beets till fork tender, remove from
water, when cool enough to handle the skin will slide out easily.
Reply
* Georgia Estes
May 28, 2022
yes…boil and slip right out of the skins…it maintains color
Reply
* Chris
August 16, 2022
I have done a side by side taste test. Fresh beets are much more yummy than
canned. If you try it yourself, you may never go back to canned.
Reply
* Jeanne
April 28, 2022
I follow your recipe blog on Facebook…I prepare lots of your various recipes
at least every other day…I love making your recipes…
Reply
* NatashasKitchen.com
April 28, 2022
Thank you, Jeanne! So happy to hear that.
Reply
* Jane
April 24, 2022
This is so traditional. I made it today for Easter (Orthodox). I adapted it
for Instant Pot by reducing the water.
A beautiful recipe for your family, which you can make very quickly in the
Instant Pot. I added some spring vegetables, such as blanched fava beans,
which are not tradiional, rather than just putting in the old frozen peas. I
think that my Babushka would have approved. She always had a beautiful and
bountiful garden. The dill is totally a must, to give that real Ukrainian
taste. Slava Ukraini!
Reply
* Natasha's Kitchen
April 24, 2022
Hello Jane, thanks for the wonderful review! I’m happy to hear that you
enjoyed this recipe.
Reply
* Natalya Krimmel
April 24, 2022
Hi Natasha!
My name is Natalya and my Ukrainian work friends call me Natasha! Today was
the second time I made your Borscht and I love it! Thank you so much for
sharing.
-Natalya
Reply
* Natasha's Kitchen
April 24, 2022
You’re welcome, Natalya. Great to hear that you loved this recipe!
Reply
* Pam Pidgeon
April 11, 2022
Hi Natasha, my husband and I love beets, one question I have is that if
adding cabbage, would red or green cabbage be better
Reply
* Natashas Kitchen
April 11, 2022
Hi Pam, we have always used green cabbage. I hope you love this recipe!
Reply
* Jane
April 24, 2022
The cabbage always takes on the reddish colour of the beets. I use white.
Today I tried some red swiss chard also. Let`s see what happens!
xo,
Jane
Reply
* Natasha's Kitchen
April 24, 2022
Sounds good, please update us on how it goes!
Reply
* Susan Hildebrand
April 9, 2022
Hi Natasha!
I love your recipes, and plan to try this borscht recipe soon. I used to have
a neighbor from Poland who made her own borscht and served it cold. Do you
ever eat it that way?
Thanks,
Susan
Reply
* Natashas Kitchen
April 9, 2022
Hi Susan, I prefer it warmed up, but I have tried it cold, and it is still
so tasty! It’ll be good served cold in the summer months!
Reply
* Nicole
April 7, 2022
Dear Natasha,
Thank you for sharing your recipe! This was my first visit to your blog-we
are having a “Celebration of Ukraine” potluck at my workplace tomorrow and I
wanted to bring something authentic. I think this may become a family
favorite. Delicious!
Peace to you and your family during this difficult time!
Reply
* Natashas Kitchen
April 7, 2022
Aww, That’s just awesome! Thank you for sharing that with me! THis is the
perfect dish to make for an authentic Ukraine potluck! I hope everyone
loves it!
Reply
* lynn dostie
April 7, 2022
Hi Natasha, I made your borscht and brought it to work cuz my husband and I
cannot eat that much. Everyone loved it, but I was wondering if people ever
puree the veggies so that it is a smooth soup?
Reply
* Natashas Kitchen
April 7, 2022
Hi Lynn, I’m so happy you all loved it! While I haven’t done that, I have
hear of people pureeing this soup for kids to eat. If you experiment, let
me know how you liked the recipe.
Reply
* Yolanda
May 8, 2022
I’ve made this soup several times and sometimes puree the leftovers,
especially if I’m rewarming it from frozen. It’s just as delicious!
Reply
* Natasha's Kitchen
May 8, 2022
So glad you love this recipe, Yolanda!
Reply
* Laurene Alvarez
April 6, 2022
Pampered Chef food chopper dices your onions so small with no tears I’ve used
mine all the time
Reply
* Natasha's Kitchen
April 6, 2022
Yes, a very helpful tool indeed!
Reply
* Ali T
April 6, 2022
I made this today and it is so good! I know it will taste even better
tomorrow! I used vegetable broth to keep it vegan, and added some cabbage,
near the end. It seemed to difficult to shred the beets, and I was making a
mess, so I diced it into small pieces. Otherwise I followed your recipe
exactly. Thank you for the recipe!
Reply
* Natashas Kitchen
April 6, 2022
I’m so glad you loved it! I love it, even more, the next day also! Thank
you for your feedback and review, Ali!
Reply
* Maïla
April 6, 2022
I made this 100% vegetarian by using my own veggie stock, and some Bragg
Liquid Soy Seasoning. I added broccoli, and sweet potatoes, along with all
the other ingredients. No dill on hand, so I finely minced up a dill pickle,
and threw it in.
смачно!!!😃
Reply
* NatashasKitchen.com
April 6, 2022
Wonderful! Thank you for sharing with us.
Reply
* Sandy Malanchuk
April 2, 2022
Tried this tonight. My husband Is of Ukrainian descent and found the recipe.
I used golden beets, and it was delicious. I personally love beets but if you
don’t try the golden beets, they are much less assertive and you can’t tell
there are beets in the soup. Either way just delicious.
Reply
* Natasha's Kitchen
April 3, 2022
Hi Sandy, thank you for trying out this recipe. Good to know that you both
enjoyed it!
Reply
* Jamila
April 2, 2022
Hi Natasha,
I keep my onions in the fridge and never have any problem tearing up. So, the
secret is to chill your onions!
Reply
* Natasha Kravchuk
April 2, 2022
Thank you for sharing that great tip!
Reply
* Myra
March 31, 2022
In the video you said ” 4 cups of chicken broth,6 cups of water” in the
recipe you said 8 cups of chicken broth ,2 cups of water, which is correct
Reply
* Natashas Kitchen
March 31, 2022
Hi Myra, sorry for the confusion. We updated the recipe to add more broth
and less water for a richer flavor.
Reply
* foxytv
March 31, 2022
Made this today after recently having it for the first time at a Ukranian
restaurant in PA. Love how easy this is, and I really enjoyed it. I didn’t
have cabbage so I made it without, but will absolutely add cabbage the next
time. Very good soup – can’t wait for the rest of the family to try it
tonight!
Reply
* NatashasKitchen.com
March 31, 2022
That is great! So glad it turned out. Definitely make it again and add the
cabbage. It takes it to the next level. Thank you for sharing, and for the
wonderful review.
Reply
* Dawn Pechie
March 29, 2022
My first time making Borscht! Loved it! I made the bean version. Thank you
for the easy to follow directions, will definitely make again!
Reply
* Natashas Kitchen
March 29, 2022
I’m so happy you enjoyed that. Thank you for sharing that with us, Dawn!
Reply
* Marc Robinson Scheel
March 29, 2022
My Mother was a fabulous cook and I am not talking gourmet, but just regular
foods in her Houston, Texas kitchen. I wish she had seen this recipe. She
would have loved the result and so would we. I grew up associating this with
Russian and so turned off. I will prepare the dish now thanks to your detail.
Best of luck.
Reply
* Natasha's Kitchen
March 29, 2022
She would have loved this recipe. Please give it a try, we would love hear
your feedback!
Reply
* Nargiza
March 23, 2022
The recipe is similar to what I’ve been making for years. One question
though, is there a reason you stir fry onions, celery separately and add to
the soup? I do it in the same pot, and after stir frying onion garlic,
celery, add beats, carrots, etc. Just wondering if there is a reason for
doing it separately? Thank you
Reply
* Natasha Kravchuk
March 26, 2022
Hi, it is because beets take longer to cook than the aromatics which I
sautee separately.
Reply
* Suzie
March 22, 2022
I’ve made a lot of borscht and I was impressed with the flavour and
simplicity of this recipe. Left the beans out tho.
Reply
* Neecee
March 21, 2022
To prevent “onion tearing” cut onion without cutting into the root…Tuh… dah!!
Reply
* Natashas Kitchen
March 21, 2022
Thank you so much for sharing that with me!
Reply
* Lara Bekerman
March 19, 2022
Got to go old school and add chorni Xleb. I love white bread but black one i
think has way more flavor.
Reply
* Natashas Kitchen
March 19, 2022
That sure is a classic combination!
Reply
* Jill Snyder
March 16, 2022
My husband spent a couple weeks in Ukraine years ago and was craving this. I
totally thought I would not enjoy it but was pleasantly surprised. The sour
cream is a game changer.
I am making it again today to share with friends and am curious about how to
store it until I’m ready to serve it. Do I simmer on the stove all day OR
keep warm in my crackpot OR cool and keep it in the fridge?
Reply
* Natashas Kitchen
March 16, 2022
I’m so glad you loved it, Jill! Once it cools, I would keep it in the
fridge to keep it safe (meat). You can then reheat it either on your
stovetop or in the microwave. If you continue simmering it, the water will
evaporate, and the potatoes will turn to mush. I hope this helps!
Reply
* Yolanda
March 14, 2022
Making right now and it smells wonderful (I’ve had some sample tastes too!).
I’ve decided to serve it to my guests who are coming tomorrow instead of
eating it today. Should I finish making the soup and then refrigerate it to
reheat tomorrow? Thank you, Natasha. I’ll be making your lazy cabbage rolls
next!
Reply
* Natashas Kitchen
March 14, 2022
I’m so glad you loved them, Yolanda! Thank you so much for sharing that
with me.
Reply
* shaheen
March 14, 2022
Love all your recipes Natasha. Can the white beans be swapped with anything
else?
Reply
* Natasha's Kitchen
March 14, 2022
Hi there, I have not tried another substitute but one of our readers shared
this “Omitted the beans and added chopped green beans, peas, and extra
carrots in their place. Serve with crusty bread. Great healthy warming
soup.” I hope that helps.
Reply
* Lynne
March 11, 2022
I made this tonight. Delicious and earthy tasting. My husband and I are
serving it to guests tomorrow night as a first course.
Reply
* Natashas Kitchen
March 11, 2022
That’s just awesome! Thank you for sharing your wonderful review, Lynne!
Reply
* Edith
March 8, 2022
Great soup !!!!!! a lit candle helps when cutting onions, no more tears 😭😃
Reply
* Natashas Kitchen
March 8, 2022
Great idea! Thank you so much for sharing that with me, Edith!
Reply
* Bonnie Ecker
March 8, 2022
I use beef broth instead of chicken, and I do add cabbage for more German
flair. Question, your video says to add 6 cups water, but your recipe says 8
c broth + 2 c water.
Reply
* Natashas Kitchen
March 8, 2022
Hi Bonnie, sorry for the confusion. We updated the recipe to add more broth
and less water for a richer flavor.
Reply
* Natasha
March 7, 2022
This was literally the best. Unbelievable! I had never had borscht before but
wow this was wonderful and hearty.
Reply
* Natashas Kitchen
March 7, 2022
I’m so happy you enjoyed that. Thank you for sharing that with us, Natasha!
Reply
* Jo Ruth
March 7, 2022
I left a review before, but I forgot the stars! Definitely worth all 5 stars
-though I still need to try it with beans and not with the sausage I put in
it 🙂 Thank you!
Reply
* Natashas Kitchen
March 7, 2022
Thank you so much, Jo! I’m so glad you enjoyed this recipe!
Reply
* Scott
March 6, 2022
Just finished eating this and it is now a family staple. Such a simple but
delicious soup. I liked the use of ketchup instead of tomato paste because I
always have it in the fridge. Great Borscht!
Reply
* Natasha's Kitchen
March 7, 2022
Sounds awesome! I’m really glad you enjoyed this recipe, Scott. Thanks for
the review.
Reply
* Jacob
March 3, 2022
First of all, let me state that I have never tried Russian/Ukrainian food, so
my 3 stars is strictly down to me not being a huge fan of the soup. I will
try it if/when I get a chance at a restaurant so I have a better comparison.
It wasn’t particularly difficult to make or anything.
Reply
* Mark from Missouri
March 2, 2022
I like sharing different cultures with my family however I can, oftentimes
with different foods. I read a quote today regarding the Ukranian crisis,
“The two most important things a Ukrainian woman needs to know is how to make
borscht and Molotovs.”
I’m not about to teach my kids how to make Molotovs, so I decided to look for
a recipe for borscht and came across yours. It’s simmering on the stove right
now but the broth tastes wonderful! Looking forward to seeing what my family
thinks.
Prayers for the people of Ukraine and for those with family/friends in
Ukraine!
Reply
* Natasha's Kitchen
March 2, 2022
Borscht is a great choice, it is always loved by many! I hope your family
will enjoy it too. Thank you so much for your prayers, it means a lot to
all of us.
Reply
* Jo Ruth
February 24, 2022
This reminds me of my year in Russia! The flavor combinations you had in
there were so balanced and rich. Thank you! I always remember there being
some sort of meat in the soup, so I replaced the beans with sausage. It was
delicious! I might try the beans next time.
Reply
* Natashas Kitchen
February 24, 2022
You’re welcome! I’m so happy you enjoyed it, Jo!
Reply
* Douglas Van Alstyne
February 23, 2022
Always wanted to make borscht with beats from the garden. Your recipe caught
my eye and I am so glad I did! Just added portabella mushrooms and it is so
good. Thank you for your recipe Natasha. Love your videos.
Reply
* NatashasKitchen.com
February 23, 2022
That sounds delicious! I love mushrooms, thank you for sharing.
Reply
* daemon
February 23, 2022
how long does this recipe take, i need to do this for home ec. project
Reply
* Natashas Kitchen
February 23, 2022
Hi Daemon, this recipe should take a total of 1 hour 10 minutes. We have
the steps and total time listed on the printable recipe card. Click “Jump
to Recipe” to see those notes. I hope that helps.
Reply
* Heidi
February 9, 2022
Thank you for this wonderful recipe. I topped it with a spoonful of
mayonnaise ;). And guess what? I had the flu two weeks ago, and am still
recovering, not feeling great, until I ate this Borscht tonight with beet
greens and I feel so much better! I love this recipe, it’s the best. Looking
forward to leftovers.
Reply
* Natasha's Kitchen
February 9, 2022
Wow, I’m so glad to hear that you’re feeling so much better. Stay safe!
Reply
* Elitsa
February 5, 2022
First time making Borscht. Your recipe is not only easy to follow, but the
soup turned out to be success. It was delicious and heart warming. It is
perfect for this cold weather. I used a bit more garlic and dill, and fresh
squeezed lemon instead of vinegar. My husband, who has never had it, enjoyed
it very much as well. Thank you for the recipe.
Reply
* NatashasKitchen.com
February 5, 2022
I am so happy to hear that. Thank you for sharing. Excellent choice using
lemon! 🙂
Reply
* Emily
January 30, 2022
The recipe is good but wasn’t flavorful enough to my taste. I added much more
dill, vinegar and garlic and put in a few other spices and in the end it was
delicious! Definitely gonna make it again.
Reply
* Natasha's Kitchen
January 31, 2022
Thanks for the feedback, Emily. Feel free to add more seasoning next time
and adjust it according to your preference.
Reply
* Yuri
February 28, 2022
I am Ukrainian… Ukrainian Borscht is pork based, not chicken. This is
probably why.
Reply
* Colette
January 30, 2022
New family favorite recipe! I forgot to add sour cream or mayo, we will
definitely try that next time.
Reply
* Natasha's Kitchen
January 31, 2022
Hi Collette, good to know that you loved this recipe! Yes, please try it
with sour cream or mayo next time.
Reply
* Barb
March 3, 2022
The sour cream takes the soup to the next level. You’ll love it!
Reply
* Elizabeth
January 29, 2022
It turned out great. I’m not sure how to add a picture but it looked and
tasted wonderful.
Reply
* Natasha's Kitchen
January 30, 2022
Thank you for your good comments and review, Elizabeth. You will not be
able to add a photo here but feel free to share them on our Facebook page
or group.
Reply
* Molly T
January 23, 2022
My husband’s family is from the Republic of Georgia. I’m from Illinois. His
mom showed me how to make this but without any measurements. I was so excited
to see your site and a video. It was very easy to make and tastes even
better. We like our sour cream. 🙂 Thank you
Reply
* Natasha's Kitchen
January 23, 2022
You’re most welcome, Molly. Thank you for your good comments and feedback,
good to know that you liked the recipe!
Reply
* Kent Paul
January 16, 2022
How many days in advance can you prepare borscht and how would you store it
(other than freezing).
Reply
* Natasha's Kitchen
January 16, 2022
Hi Kent, I’ve only tried freezing this. Borscht freezes very well. I would
leave out the garnish (sour cream or mayo) until serving.
Reply
* Holly
January 15, 2022
I made this soup on New Year’s Eve, and it was a huge hit! Thank you so much
for the wonderful recipe.
Reply
* Natashas Kitchen
January 15, 2022
You’re welcome! I’m so happy you all enjoyed it, Holly!
Reply
* Jackie
January 14, 2022
I’m wondering the recipe says grated beets but in the photo they look sliced
Reply
* Natashas Kitchen
January 15, 2022
Hi Jackie, please see this note in the recipe “You can slice the beets into
matchsticks but it is way way easier to grate and children don’t mind the
texture of grated beet” it works well both ways.
Reply
* Michael Neville
January 14, 2022
Instead of grating the beets I run them throw a french fry cutter.
Reply
* Natashas Kitchen
January 15, 2022
Great idea! I bet that’s a great time saver!
Reply
* Tracy Udeschini
January 12, 2022
I made this. So delicious. Tangy, full of veggies. Loved the addition of the
beans as I like a high fibre diet.
Reply
* Natashas Kitchen
January 12, 2022
I’m so happy you enjoyed that. Thank you for sharing that with us, Tracy!
Reply
* Pat Romanosky
January 9, 2022
Just a hint: I always light a candle bear my cutting board when I chop onions
. It stops you from crying. Burns away the sulfur fumes. Works every time!
Thank you for your great recipes! Live them!❤️❤️❤️🇺🇸🇺🇸🇺🇸
Reply
* Natasha's Kitchen
January 10, 2022
That’s an awesome tip! Thank you for sharing, that is so helpful.
Reply
* K
January 6, 2022
Very tasty! I changed up the cooking order a little bit and everything seemed
to work out fine. A little different from how my mom would make it as she
would normally add chunks of beef and I’m now vegetarian, so it’s somewhat
hard to tell if I nailed the flavor profile. I had added a little
worcestershire sauce instead of the vinegar to try to get a bit of umami in
with my acidity and maybe underdid it. I have plenty of leftovers and might
try adding another dash of vinegar to get that tang some of the other
commenters mentioned. Very nice recipe, thanks so much for sharing!!
Reply
* Natashas Kitchen
January 6, 2022
You’re welcome! I’m so happy you enjoyed it, K!
Reply
* Irene Kielty
January 6, 2022
I’m going to make your recipe although mine (and mamas) are very similar.
Mama would sometimes add green beans, I usually don’t add beans but I think
in this instance I will. Borscht is sooo good. I will let you know how it
turns out.
Reply
* Natashas Kitchen
January 6, 2022
Thank you so much for sharing that with me, Irene! I hope you love this
recipe!
Reply
* Linda Lou
January 6, 2022
Is it possible to freeze leftover soup? If yes, for how long?
Reply
* Natasha's Kitchen
January 6, 2022
Hi Linda, yes, borscht freezes very well. I would leave out the garnish
(sour cream or mayo) until serving.
Reply
* Kim
January 5, 2022
I didn’t believe this really worked until I tried it for chopping onions
without all the crying. Place a very damp paper towel next to your cutting
board. The scientific reason for this is that fumes from the onions are drawn
to moisture, which is why they make you cry. It really, really works! Can’t
wait to make the borscht. It sounds delicious and I love all the great tips.
Reply
* Natasha's Kitchen
January 5, 2022
That’s a great suggestion, Kim. Thank you for sharing that with us!
Reply
* Suzana
January 5, 2022
This soup was absolutely unreal!! Can’t believe I’m discovering it just now,
its a game changer. If you did want to add cabbage, how would you incorporate
it? How about beef?
Reply
* Suzana
January 5, 2022
Forgot to add my star rating, gotta give credit where its due!
Reply
* Natasha Kravchuk
January 5, 2022
Thank you Suzana!
Reply
* Natasha Kravchuk
January 5, 2022
HI Suzana, check out our borscht with meat and cabbage recipe which will
help to know when to incorporate. I’m so happy you loved this borscht
recipe.
Reply
* Conor
December 23, 2021
Awesome recipe. Made it as described….ish. I added a bunch of smoked paprika
to the mirepoix to give it some intrigue. Also used pickle brine instead of
vinegar – you’re welcome. Omitted the beans and added chopped green beans,
peas and extra carrots in their place. Serve with crusty bread. Great healthy
warming soup.
Reply
* Natashas Kitchen
December 23, 2021
Thank you for your great review, Conor! I’m so glad you enjoyed it!
Reply
* Jennifer
December 8, 2021
Best soup ever! This was absolutely delicious, and your recipe directions
were spot on. Thank you for a fantastic meal!
Reply
* Natashas Kitchen
December 8, 2021
I’m so glad my directions were helpful! Thank you for your lovely review,
Jennifer!
Reply
* Angie
December 1, 2021
Hi Natasha,
To ease the pain of onion cutting; fill your mouth with cold water until
done. It really works!
Reply
* Natashas Kitchen
December 1, 2021
Interesting! I havne’t tried that before! Thank you so much for sharing
that with me, Angie!
Reply
* Karyn
November 18, 2021
Made this exactly as written (ketchup rather than tomato sauce) and it is
delicious!! This will be a regular winter meal for my family!
Reply
* Natashas Kitchen
November 19, 2021
I’m so happy this was a hit with the family, Karyn!
Reply
* Raedmar
November 7, 2021
I omit the potato for my husband. Homemade chicken stock is a MUST. I used
lots of lemon juice instead of vinegar. Love love love this soup with sour
cream.
Reply
* Natasha's Kitchen
November 7, 2021
Glad you enjoyed it!
Reply
* Regina
November 7, 2021
It is a beet soup, not borsch. For borsch there must be cabbage too.
Reply
* Taryn
November 16, 2021
She specifically acknowledges that they don’t always use cabbage because
her children don’t like it. It is still borscht with or without cabbage, as
that’s an optional addition.
Reply
* Marie Paule
November 2, 2021
Thanks for sharing your family recipe- it was delicious! I cheated by
roasting the beets the night before- (the skin just slips off) and then
chopping coarsely in the food processor. I added the cabbage & topped with
sour cream. Delicious!
Reply
* Natasha's Kitchen
November 2, 2021
Sounds great, Marie. I’m glad you enjoyed this recipe!
Reply
* Sandy McWilliams
November 1, 2021
I have made this recipe several times and really enjoy it. Can I make it in a
crock pot and take it to work? My coworkers would really like it I think.
Reply
* Natashas Kitchen
November 1, 2021
Hi Sandy, I’m not sure if this one would work well in a slow cooker since
you don’t want to overcook the cabbage or it will become mushy. Sorry
that’s not very helpful, I’m just not sure I’d put it in a slow cooker. If
you figure out a creative way, do let me know! 🙂
Reply
* Abby
December 19, 2022
This looks like a great recipe! If I wanted to use beef stew meat instead
of beans, how and when would you incorporate that into the recipe? =)
Reply
* NatashasKitchen.com
December 19, 2022
Hi Abby! I have not tested that to provide instructions. I would
probably cook it and serve it with the soup but let us know if you
experiment with it.
Reply
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