Russian borscht recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking

Borscht is one of the recipes that have many variations across the world. This recipe is a classic Russian soup with traditional vegetables. I only added bacon for more flavor. You don’t need to add it to your soup. You can make it vegetarian by cooking vegetable broth. Grating the beets releases maximum flavor and gives the soup bright red color. The borscht in traditionally served hot, but it’s also very enjoyable cold.

Accompanied with garlic bread or rye bread topped with cheese, this dish is a great way to serve dinner and have something unusual on the table. It’s usually eaten as a starter, so you can prepare a light salad and rice to complete the dinner menu.

Russian borscht recipe

One of the most famous Russian dishes is borscht - a red beetroot soup that's served with sour cream. Borscht is very easy to make: you just combine all vegetables you have in the fridge, add your favorite meat and cook until ready. Everyone can make borscht and enjoy a hearty meal that is not only delicious but also really good for your health.

Course Lunch & dinner
Cuisine Russian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 215 kcal


  • 2 quarts beef
  • 15 ml vegetable oil
  • 2 onions, diced
  • 2 cloves garlic, minced
  • 10 ml dried marjoram
  • 2 celery stalks, sliced
  • 2 parsnips, sliced
  • 1 carrot, sliced
  • 1 leek, sliced
  • 1/2 savoy cabbage, shredded
  • 1 bay leaf
  • 7 ml salt
  • 6 ml black pepper
  • 2 beets, grated
  • 60 ml dill, minced
  • 45 ml red wine vinegar
  • 125 ml sour cream


  1. Simmer the broth in a pot. Peel and prepare the vegetables. Heat a pot over medium heat with the oil. Add garlic and onions. Cook until the onions are golden and tender. It usually takes 5 minutes. Stir in the marjoram.

  2. Add the parsnips, celery, leek, carrots and cabbage. Cover and decrease the oil to low heat. Stir often until the vegetables are tender. It usually takes 8 minutes. Add the broth and the lea. Season with salt and pepper. Bring borscht to simmer and cook, covered, for 10 minutes. Grate the beets into the soup.

  3. Simmer the soup until it's very flavorful and the vegetables are very tender. It takes 10-15 minutes. Add the dill, red wine vinegar, salt and pepper. Garnish the soup with sour cream. Set aside for 10 minutes. Serve hot.

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