I grew up eating this beet soup (Borscht), and it still brings me right back to my childhood kitchen. The deep red color, the tender beef, and the fresh dill on top make it feel special every time. The homemade beef stock makes all the difference.
Why This Recipe Works
This Borscht Beet Soup is one of those recipes that feels like home every time I make it. It’s hearty, colorful, and full of flavor from the slow-simmered beef and sweet, earthy beets. Here’s what makes it special:
- Rich, Homemade Broth: The soup starts with a deep, flavorful beef stock made from bones, short ribs, and vegetables. It’s slow-cooked until rich and comforting.
- Beautiful Beet Color: The beets give this soup its signature ruby-red hue and a natural sweetness that balances the savory broth. It’s as pretty as it is delicious.
- Hearty and Satisfying: With tender beef, potatoes, beans, and cabbage, this soup is a full meal in a bowl. It’s filling but still feels light and fresh.
- A Tangy Finish: That splash of pepperoncini juice at the end is my secret touch. It adds a gentle tang that brightens the whole pot, similar to the way vinegar lifts the flavors in my Soup with Pelimeni.
- Comfort from Tradition: This is the way I grew up eating borscht—hot, with a spoonful of sour cream and a sprinkle of fresh dill. It’s nostalgic, nourishing, and always brings everyone to the table.
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Ingredients
- Elk or Beef Bones – Form the base of the broth, adding deep, rich flavor and body. Either option works depending on what you have available.
- Short Ribs – Add both meat and marrow, giving the stock a hearty, full taste.
- Beef Chuck – Tender and flavorful, it becomes soft and juicy after simmering in the broth.
- Carrot, Onion, Garlic, Celery, and Bell Pepper – Classic aromatics that build a balanced, savory foundation for the stock.
- Beets – The heart of the soup, giving it a deep red color and natural sweetness.
- Carrot and Onion – Add mild sweetness and depth when sautéed with butter before simmering.
- Tomato Sauce or Ragu – Adds acidity and body to the soup while complementing the sweetness of the beets.
- Beef Stock – The strained, homemade stock ties everything together with deep, savory flavor.
- Russet Potatoes – Add heartiness and help slightly thicken the soup as they cook.
- Cooked Beef – The tender short ribs or beef chunks from the stock bring satisfying texture and flavor.
- Black or Kidney Beans – Add protein and a creamy texture that complements the vegetables.
- Garlic-Parsley Salt and Creole Seasoning – A flavorful mix that adds a little spice and herby depth.
- Organic Ketchup – Adds a touch of sweetness and tomato richness to balance the beets.
- Chicken Bouillon Base – Boosts the umami flavor and enhances the broth’s depth.
- Cabbage – Brings freshness and a bit of crunch, keeping the soup light despite its richness.
- Pepperoncini Juice – The secret ingredient that adds a tangy finish and makes the flavors pop.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make the Beef Stock: Boil bones, short ribs, and beef chuck in 12 cups water. Strain, rinse, and move to a new pot with another 12 cups water. Add vegetables and seasonings, then simmer 1–2 hours.
- Sauté Vegetables: Sauté sliced beet, carrot, and onion in butter until soft.
- Build the Borscht: Stir in tomato sauce. Add 8 cups beef stock, potatoes, cooked beef, beans, seasonings, ketchup, bouillon, and 2 cups water. Cook 15 minutes, then add cabbage and fresh herbs.
- Finish & Serve: Stir in pepperoncini juice and adjust seasoning. Serve hot with sour cream and dill.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Bean Choices: I like kidney beans for their creaminess, but black beans, white beans, or even lentils fit right in. You can also leave them out for a smoother soup.
- Broth Base: The homemade beef stock gives the best flavor, but store-bought broth works fine when you’re short on time. Add a spoonful of bouillon for extra richness.
What to Serve with Beet Soup (Borscht)
Side Dishes
- A warm bowl of borscht pairs perfectly with something crisp and refreshing. We love serving it alongside the Beets and Tomato Salad for a bright, earthy complement.
- For a traditional touch, try it with Pickled Cucumbers and Tomatoes or a plate of crispy Potato Pancakes. They’re perfect for dipping into the broth.If you like something tangy on the side, a few Quick Russian Dill Pickles add just the right crunch.
Appetizers
- We often start the meal with a creamy Smoked Salmon Dip and a few slices of rye bread before serving the soup.
- For something heartier, Fish Sandwiches – Бутерброды с шпротами make a great pairing, or you can serve Fried Potato and Peas Empanadas for a cozy, handheld bite.
- If you’re feeding a crowd, Chicken and Cabbage Samsas are always a hit next to a steaming bowl of borscht.
FAQs
Can I make this borscht without beef?
Yes. You can easily make a vegetarian version by using vegetable broth instead of beef stock and skipping the meat. Add extra beans or lentils for protein and a bit more texture.
Can I add other vegetables?
Definitely. Green beans, zucchini, or even a handful of spinach at the end can all work nicely. Borscht is flexible, so use what you have to adapt to your family’s palate.
Do I have to use fresh beets, or can I use canned ones?
Fresh beets give the best flavor and color, but canned beets will work if you’re short on time. If using canned, add them near the end of cooking since they’re already soft.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.
More Recipes You’ll Enjoy
- Vietnamese Beef Stew with Bok Choy – This Vietnamese Beef Stew with Bok Choy is my go-to for a deeply savory, aromatic dish that’s perfect for cozy nights.
- Beets Deviled Egg Salad – This Beets Deviled Egg Salad is my favorite combo of creamy eggs and earthy beets for a colorful, crowd-pleasing side.
- Georgian Beets and Beans Salad – This Georgian Beets and Beans Salad is my top pick for a fresh, herby salad with bold flavor and hearty texture.
- Burrata Salad – This Burrata Salad is my favorite when I want something simple yet elegant with creamy cheese and juicy, ripe tomatoes.
I hope you loved this Borscht recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Beet Soup (Borscht)
I grew up eating this beet soup (Borscht), and it still brings me right back to my childhood kitchen. The deep red color, the tender beef, and the fresh dill on top make it feel special every time. The homemade beef stock makes all the difference.
Ingredients
For the Rich Beef Stock:
- elk bones or beef bones, either works
- 4 pieces short rib
- 1.2 lbs beef chuck cubed
- 1 carrot
- ½ onion
- 3 garlic cloves
- 1 celery stalk
- 1 bell pepper
- 2 bay leaves
- 2 tsp salt
- 1 tsp black pepper
For the Borscht:
- 1 beet large, thinly sliced
- 1 carrot thinly sliced
- 1 onion small, finely chopped
- butter for sautéing
- 2 cups tomato sauce or Ragu
- 8 cups beef stock strained
- 3 Russet potatoes cubed
- cooked beef from earlier, short ribs on or off the bone
- 2 cups water
- 1 can black beans rinsed, or kidney beans
- ½ tbsp garlic-parsley salt
- ½ tbsp Creole seasoning
- 2 tbsp ketchup organic
- 1 tbsp chicken bouillon base
- ½ cabbage medium, sliced
- parsley
- dill
Instructions
- Set a large pot over medium-high heat and add the bones, short ribs, and beef chuck with 12 cups of water. Bring everything to a boil. Once boiling, strain the meat and bones and rinse them well.
- Transfer the rinsed meat and bones to a clean pot. Add the remaining 12 cups of water along with the carrot, onion, garlic, celery, bell pepper, bay leaves, salt, and black pepper. Simmer until the broth becomes rich and flavorful, about 1–2 hours.
- To begin the borscht, sauté the sliced beet, carrot, and chopped onion in butter until softened and fragrant. Stir in the tomato sauce until combined.
- Pour in 8 cups of the strained beef stock and bring the mixture to a gentle simmer. Add the cubed potatoes, cooked beef, rinsed beans, garlic-parsley salt, Creole seasoning, ketchup, chicken bouillon base, and the remaining 2 cups of water. Cook until the potatoes begin to soften.
- Stir in the sliced cabbage along with fresh parsley and dill. Continue cooking until the cabbage is tender.
- Finish the soup by adding the pepperoncini juice, then taste and adjust the salt and pepper as needed.
- Serve the borscht hot with sour cream and fresh dill for the perfect nostalgic finish.
Notes
- Use a mix of beef cuts with some bone for a deeper, richer stock flavor.
- Skim the broth as it simmers to keep it clear and clean-tasting.
- Slice the beets and carrots evenly so they cook at the same rate and look beautiful in the bowl.
- Sautéing the vegetables in butter before adding the broth builds a richer base flavor.
- Add the cabbage near the end of cooking so it stays tender but not mushy.
- Stir in the pepperoncini juice just before serving to keep its tangy brightness.
- Taste and adjust the seasoning after adding the juice, since it adds both salt and acidity.
- Let the soup rest for 15–20 minutes before serving to allow the flavors to meld.
- Serve with a dollop of sour cream and a sprinkle of fresh dill for a traditional finish.