Borscht Recipe + Video (Красный борщ)

Authentic Beet Borscht with cabbage and potatoes. Easy, delicious and heartwarming. Borscht is so popular, that it was even eaten by Soviet cosmonauts in space. Russian Beet Borscht Recipe (Борщ)

Course Dinner, Soup
Cuisine Polish, Russian, Ukrainian
Keyword borscht recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Author PetersFoodAdventures



  • 14-16 cups beef stock as per recipe below
  • 3 medium beets peeled and grated
  • 1/2 small cabbage shredded
  • 1 medium onion diced
  • 4 medium potatoes cubed
  • 2 carrots grated
  • 1 bay leaf
  • shredded beef from soup bones
  • ¼ cup chopped fresh dill
  • 2 teaspoons red wine vinegar
  • salt and pepper to taste

Beef Stock for Borscht

  • beef bones
  • 2 celery stalks with leaves
  • 2 carrots
  • 1 large onion cut in half
  • 8-10 peppercorns
  • 5 whole cloves
  • 2 bay leaves



  1. Fry onions until they are golden brown, set aside. Fry beets and carrots until they are caramelized, about 7-10 minutes, and set aside.
  2. Place 14-16 cups prepared beef broth in a large stock pot and bring to a boil. Turn down the temperature to a simmer. Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes.

  3. Add the shredded cabbage and fried onions to the soup. Stir and simmer for about 5 minutes.

  4. Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.

  5. Add the red wine vinegar and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary. Add dill and save some for garnish when serving. Serve with sour cream and dark rye bread.

Beef Stock for Borscht Soup

  1. Place beef bones, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a large stock pot, fill with water and bring to a boil. Allow to simmer on low with a semi-covered lid for about 4 hours. (the longer the better).During the cooking process, skim off any impurities off the top while simmering.

  2. Strain the soup broth into a colander over a large bowl to remove the big bones and vegetables. Pick the meat off the bones and set aside for the soup. Using a cheesecloth (muslin), strain the soup again to remove the small impurities to make a clear broth.