I love any kind of soup, and this borscht recipe definitely tops my list.

Beets give this soup an earthy sweetness and a vibrant color, while a dash of lemon juice and fresh dill add a hint of freshness!

It’s a deliciously hearty soup perfect for any time of year.

bowls of Borscht

Borscht is a traditional beetroot soup from Eastern Europe, especially Ukraine, Poland, and Russia, to name a few. It most commonly contains beets, shredded cabbage, and a sour ingredient such as wine vinegar or lemon juice.

Beyond that, ingredients for borscht recipes can vary widely with the addition of onions, beans, celery, and tomatoes, among many other ingredients, including beef. I include carrots and potatoes and use vegetable stock (although chicken or beef stock will taste great as well).

ingredients to make Borscht in a pot

How to Make Borscht

Borscht (aka borsch) has a deep ruby-red color which will also stain your hands and/or white cutting boards. Wearing gloves is a great idea when preparing beets, as they need to be peeled.

  1. Peel and chop the beets per the recipe below.
  2. Cook until slightly softened, and then add the broth. Simmer until everything is tender.
  3. Stir in lemon juice and zest and serve hot.

Save the beet tops to make sauteed beet greens!

Swirl in a dollop of sour cream in each bowl. The fat in the cream helps balance the acidity of the soup and provides some richness and body. Serve borscht as an appetizer with dinner or as a light meal with a side of corn muffins, soda bread, parker house rolls, or cheese biscuits.

a pot of Hot Borscht

Serving & Storing Borscht

Add a generous dollop of rich sour cream and a sprinkle of fresh dill as a topping. Serve it with fresh rye bread or rolls and butter for dunking!

This recipe is easy to store in the refrigerator or in the freezer. The flavor deepens as it sits, so make enough for lots of leftovers. It will keep 4 days in the fridge or up to 4 months in the freezer.

scooping a ladle of Hot Borscht

Savory Soup Recipes

Did your family enjoy this homemade Borscht? Be sure to leave a rating and a comment below!

a serving of Hot Borscht in a bowl with sour cream
4.98 from 80 votes↑ Click stars to rate now!
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Borscht Recipe (Beet Soup)

Borscht soup gets natural sweetness from the beets, and a bit of lemon juice and zest add a tangy twist to balance the flavors.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6


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  • 2 tablespoons olive oil
  • 4 red beets peeled and ½ inch diced (approx 1 ½ pounds)
  • 2 carrots ½ inch diced
  • 1 large russet potato peeled and ½ inch diced
  • ½ small green cabbage thinly sliced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 4 cups beef broth
  • 2 tablespoons fresh chopped dill
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon lemon zest
  • 1 bay leaf
  • kosher salt & black pepper to taste
  • sour cream optional, for serving


  • In a large soup pot, heat the olive oil over medium-high heat. Add the beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
  • Add the garlic and cook for 30 seconds or until fragrant.
  • Pour in the broth and add the bay leaf. Simmer uncovered for 20-25 minutes or until the beets and carrots are tender.
  • Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
  • Serve with a dollop of sour cream and additional fresh dill.


Leftover soup can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through. 
4.98 from 80 votes

Nutrition Information

Calories: 157 | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 991mg | Potassium: 920mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3817IU | Vitamin C: 32mg | Calcium: 49mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish, Soup
Cuisine Polish, Ukraine
Borscht with fresh dill and a title
taking a spoonfull of Borscht with a title
bowl of Borscht with a title
Borscht in the pot and in a bowl with a title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I’ve never liked beets but decided to try this easy recipe as I had everything on hand but beets. I made it and it is delicious. I left out the cabbage and I used an infused olive oil and I puréed most of it so it wasn’t too chunky and it’s great with the dollop of sour cream! Thanks for such a healthy and inexpensive recipe and it’s the only Ukrainian recipe I have, love it.5 stars

  2. The beets remained hard while the potatoes became overcooked. Next time, I will cook the beets by themselves for a while before adding the rest of the vegetables. Good recipe!4 stars