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Best Borscht Soup Recipe

Russian Borscht Recipe (Beet Soup)

This is one of my favorite meals from when I was growing up! My mom's Borscht recipe can rival any restaurant's recipe by far! It's an easy soup to make and it freezes wonderfully. Make it once and enjoy it for the next two months.
Course Main Dish, Soup
Cuisine International, Soups, Vegetable
Prep Time 30 minutes
Cook Time 2 hours
Total Time 4 hours 30 minutes
Servings 8 people

Ingredients

Soup

  • 3 pounds Stew Meat Or less depending on your preference
  • 2-3 medium Beets Shred
  • 3-4 medium Carrots Shred
  • 3 medium to large Potatoes Peeled and diced (medium)
  • 1 tablespoon olive oil For cooking the onions
  • 2 medium Onions Cleaned and diced (small)
  • 1 6 ounce Tomato paste
  • 3/4 cup Water Add to tomato paste
  • 1 medium Cabbage Chopped up (diced)
  • 3 gloves Fresh Garlic Minced
  • 1 teaspoon Peppercorns

Topping

  • 1 tablespoon Sour cream Don't add to entire soup, just add a dollup to each individual bowl as desired.
  • 1/4 teaspoon Parsley As desired, for garnish

Instructions

  1. Fill a large pot of water (2 quarts and boil). Once boiling, gently put the stew meat in the water. The meat will start to foam, take the foam off the top and then reduce the heat and cook it for 2 or more hours. The longer you cook it the softer the meat will become and more favorable your soup will be. You can even cook on a lower heat all night. 

  2. While your meat is cooking, cut up your potatoes (to your size preference). I normally do a medium size dice, 1 inch cubes or smaller. I like smaller potatoes in my soup.

  3. After at least one hour of cooking your meat, place your diced potatoes and put them in the water to soften. Partially cover your pot and simmer (low simmer) for another hour or more.
  4. Add salt and peppercorns. Salt to taste.
  5. When I cook this recipe, I made it easier on myself and I used the grater function on my food processor. It took me 30 seconds to grate the carrots and beets. 

  6. At least 30 minutes before you want to serve your soup, saute the grated beets and carrots in a medium size pan. The goal is to soften the beets and carrots, and this step will add complexity to your soup. 

  7. Once the beets and carrots are soft, add the minced garlic and cook for 2 more minutes. 

    Best Borscht Recipe of All Time
  8. You can remove the beets and carrots for now, and re-heat your pan with some oil over medium heat. No need to wipe down your pan. Add the onion, and cook until translucent over medium to low heat. Stir in the contents from both pans into your pot. Stir until blended well.

  9. Add your tomato puree to your pan and cook for a few minutes.
  10. Add your water to your pan and cook for another minute or two or until it boils. Then add entire mixture to the soup.
    Best Borscht Recipe of All Time
  11. Chop up your cabbage. Next time, I would dice up the cabbage more.
    Beet Soup Recipe
  12. With about 20+ minutes before you want to serve the soup or anytime before, add the cabbage to the soup. You want the cabbage to have at least 20 minutes of cooking before serving to soften the cabbage.

    Best Borscht Recipe of All Time
  13. Check the softness of the meat and potatoes before serving.
  14. Ladle your soup into serving bowls, and garnish with sour cream, if desired, and fresh parsley. Remove the peppercorns before serving to children.
    Best Borscht Soup Recipe

Recipe Notes

Pumpernickel bread is a great accompaniment to borscht soup.