Red Borscht Recipe (Beet Soup)

What are some of the foods that come to mind if you had to name a few Ukrainian dishes quickly? I bet Red Borscht Recipe (Beet Soup) would make the list. That's because it's one of the most iconic foods of Eastern and Central Europe.

And that is because it's usually associated with fond childhood memories and home cooking. This incREDible soup often finds its way on our dinner table also. There are many variations of this borsch out there. This one is a hot, meat variation.

Red beats are often called the heart of the vegetable kingdom because of their intense red color. Loaded with health benefits, rich red beets and filling potatoes are the main elements of the soup. Along with savory cabbage, a must be included also. It doesn't take long to cook but is always enjoyed. Preparing the veggies and grating the beets is the most time-consuming thing, but using a food processor can help speed that along also if you like.

This hearty and delicious meal makes for a convenient and delicious main meal for a weeknight. It should be served with a dollop of sour cream to get the true Ukrainian experience from it. And if you like, sprinkle some fresh dill or your favorite spices as well. Enjoy! 🙂

Red Borscht Recipe (Beet Soup) Ingredients

• Beef (or the meat of your choice)
• Red beetroots
• Potatoes
• Cabbage
• Red Bell pepper
• Fresh parsley

• Olive oil
• Mrs. Dash seasoning
• Sea salt
• Black pepper
• Ketchup
• Garlic powder
• Chicken bullion
• Organic onion
• Sour cream
• Pizza sauce (I used homemade pizza sauce)

Red Borscht Recipe (Beet Soup) Instructions

First things first, I boil the meat before adding it to the borscht (this is my preference and you may skip this part if you wish to) to remove the blood and all impurities. Place meat into a small saucepan, add water and bring to a boil. Right before the water boils remove all the foam. Reduce heat to medium and boil for 5 minutes. Remove from the stove and rinse it with water, then remove the meat from water into a bowl and set aside until ready for use.

Peel and rinse beets. Cut each red beet into 4 to 6 wedges, depending on the size of the beet. Place them into a large 6-quart pot. Add the boiled cooked meat. Add ¾ water into the pot. Bring it to a boil and reduce heat to low and boil/simmer for 30 minutes.

Vegetables and Seasoning Prepping Instructions

While the beets are cooking, prepare the rest of the vegetables. Peel, and rinse potatoes (keep the potatoes in water until you're ready to put them into the soup pot; drain the water right before adding to the pot). Rinse and shred the cabbage. Rinse and slice the red bell pepper. Chop half of an onion and set all these aside until ready for use.

Also, measure out seasonings, mix them together and set aside until ready for use (you may skip this step by adding them directly into frying beets).

After the beets are done cooking remove them from a pot using a fork onto a large plate and let them cool before shredding.

Add potatoes into the pot, bay leaves, and 1 tbsp. of salt. Bring it to a boil, reduce heat to med/low and let it boil for 5-10 minutes. Then add shredded cabbage and simmer for another 10 minutes.

While potatoes and cabbage are cooking shred the cooked and cooled beets.

How to Sautee Cooked Beets Instructions

Next, into a large skillet add olive oil and transfer grated beets. Then stir in pizza sauce (I use my homemade pizza sauce), ketchup, and all the dry ingredients: salt, freshly ground black pepper, Mrs. Dash seasoning, and garlic powder. Sautee for a few minutes then mix in sour cream and saute for an additional couple of minutes.

Transfer the beet mixture and chicken bouillon into the simmering borscht. Stir everything well and simmer for another 10 minutes.

Finally, add in the sliced red pepper and chopped fresh parsley and simmer for an additional 10 minutes. Turn off the stove, cover with a lid and let it rest on the stovetop at least 1 hr before serving.

Top with sour cream and fresh dill or parsley if you wish to and serve with homemade rye bread.

If you make this Red Borscht Recipe (Beet Soup), please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!

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Red Borscht Recipe (Beet Soup)

Valya's Taste of Home

What are some of the foods that come to mind if you had to name a few Ukrainian meals quickly? I bet Red Borscht Recipe would pop into your mind. That's because it's one of the top iconic foods of Eastern and Central Europe.

4.67 from 12 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 6 quats pot

Ingredients

  

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Red Borscht Recipe (Beet Soup) Ingredients

• ▢ 1 lb. – beef or beef stew
• ▢ 3 large – red beets
• ▢ 4 large – potatoes
• ▢ 1 small – cabbage head
• ▢ 2 tbsp. – olive oil
• ▢ ½ cup – pizza sauce (I used homemade pizza sauce)
• ▢ ¼ cup - ketchup
• ▢ ½ cup – sour cream
• ▢ 1 tbsp. – salt + 1 tsp. for the sautéed beets
• ▢ ½ tsp. – garlic salt
• ▢ 1 tsp. – Mrs. Dash seasoning
• ▢ ¼ tsp. – black ground pepper
• ▢ 2 - bay leave (optional)
• ▢ ¼ cup - chopped fresh parsley

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Instructions

 

Red Borscht (Beet Soup) Instructions

• ▢
  First things first, I cook meat before adding to the borscht (this is my preference and you may skip this part if you wish to). Place meat into a small saucepan, add water and bring it to a boil. Right before the water boils remove all the foam. Reduce heat to medium and let it boil for 5 minutes. Remove from the stove and rinse it with water, then remove meat from water into a bowl and set aside until ready for use.
• ▢
  Peel and rinse beets. Cut each red beet into 4 to 6 wedges depends on the size of the beet. Place it into a large 6-quart pot. Add cooked and rinsed meat. Add ¾ water to a pot. Bring it to a boil. Reduce heat to low and boil/simmer for 30 minutes.

Vegetables and Seasoning Prepping Instructions

• ▢
  While the beets are cooking you can prepare all the rest of the vegetables. Peel, and rinse potatoes (keep the potatoes in the water until ready to put into a pot; drain the water right before adding to the pot). Rinse and shred the cabbage. Rinse and slice the red bell pepper. Chop half of the onion and set all these aside until ready for use.
• ▢
  Also, measure out seasoning and mix it together and set aside until ready for use (you may skip this step and add seasoning directly into frying beets).
• ▢
  After the beets are done cooking remove them from a pot using a fork onto a large plate and let them cool before shredding.
• ▢
  Add potatoes with water into the pot, bay leaves, and 1 tbsp. of salt. Bring it to a boil, reduce heat to med/low and let it boil for 5-10 minutes. Then add shredded cabbage and let it lightly boil for another 10 minutes.
• ▢
  While potatoes and cabbage are cooking shred cooked and cooled beets.
• ▢
  Next, into a large skillet add olive oil and transfer grated beets. Then stir in pizza sauce (I used homemade pizza sauce), ketchup, and all the dry ingredients: salt, freshly ground black pepper, Mrs. Dash seasoning, and garlic powder. Sautee for a few minutes then mix in sour cream and sauté for additional couple of minutes.

How to Sautée Cooked Beets Instructions

• ▢
  Transfer sautéed and seasoned beet mixture and chicken bouillon into simmering borscht. Stir everything well and let it simmer for another 10 minutes.
• ▢
  Finally, add the sliced red pepper and chopped fresh parsley and let simmer for an additional 10 minutes. Turn off the stove and let it sit on the top stove with lid covered for at least 1 hour before serving.
• ▢
  Top with sour cream and fresh dill or parsley if you wish to and serve.

Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!

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Looking for more soup recipes? Give these a try:

• Turkey Rice Soup (you can use chicken)
• Homemade Chicken Noodle Soup
• Best Instant Pot Beef Stew
• Easy Broccoli and Cheddar Soup (Video)
• Instant Pot Chicken Split Pea Soup
• Instant Pot Vegetable Beef and Bean Soup
• The Best Zuppa Toscana Soup

Kitchen items I used in making this recipe:

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This is an updated recipe. The picture (below) is from March 6, 2015, when the recipe was originally posted.