Traditional Russian Borscht Soup Recipe with Beef Broth

Russian borscht is a hearty beet soup, often made with beef, cabbage, potatoes, and a savory broth, then served with sour cream and fresh dill. Versions differ from household to household and across the region; this one builds a deep beef flavor while keeping the beets bright with a little vinegar.

Ingredients

2 lb (900 g) bone-in beef short ribs or beef chuck, cut into large pieces
10 cups (2.4 L) cold water
2 tsp (10 g) fine salt, plus more to taste
2 bay leaves
6 whole black peppercorns
2 tbsp (30 ml) neutral oil, divided
2 medium beets, about 10 oz (300 g) total, peeled and coarsely grated
1 medium yellow onion, about 5 oz (150 g), finely chopped
1 medium carrot, about 3½ oz (100 g), peeled and grated
2 tbsp (30 g) tomato paste
1½ tbsp (22 ml) apple cider vinegar or red wine vinegar, plus more to taste
1 tsp (4 g) granulated sugar, optional
2 medium Yukon Gold or russet potatoes, about 10½ oz (300 g), peeled and cut into ½-inch (1 cm) cubes
5 cups (350 g) finely shredded green cabbage
3 garlic cloves, about 9 g, finely chopped or pressed
¼ cup (10 g) chopped fresh dill, divided
¼ tsp ground black pepper, plus more to taste
Sour cream, for serving
Rye or dark bread, for serving (optional)

Instructions

Brown the beef. Pat the beef dry and season it lightly with some of the measured salt. Heat 1 tablespoon (15 ml) oil in a large heavy pot over medium-high heat. Brown the pieces in batches, turning them so several sides develop color, about 6 to 8 minutes total. Avoid crowding the pot; browning in batches helps the meat color instead of steam.
Make the broth. Return all the beef to the pot and add the cold water, bay leaves, peppercorns, and remaining measured salt. Bring the water just to a boil, then lower the heat to maintain a gentle simmer. Skim off foam that gathers on the surface during the first 10 minutes. Partially cover and simmer for 1 hour 30 minutes, checking occasionally that the liquid is barely bubbling rather than boiling hard. The beef should be tender enough to pull apart; if it is still firm, continue simmering and check every 15 minutes.
Check and remove the meat. Use a food thermometer to check the thickest piece of beef: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. The meat will cook beyond that as it simmers, which makes it easier to shred. Lift the beef onto a plate, let it rest for at least 3 minutes, then remove bones and excess fat and pull the meat into bite-size pieces. Discard the bay leaves and peppercorns. If the broth has a lot of fat on top, skim off some with a spoon, leaving enough to carry flavor.
Cook the beet mixture. While the broth simmers, heat the remaining 1 tablespoon (15 ml) oil in a skillet over medium heat. Add the onion and carrot and cook for 5 minutes, stirring, until beginning to soften. Add the grated beets and tomato paste; cook for another 5 minutes, stirring often. Stir in the vinegar and sugar, if using, and cook for 2 minutes more. The vinegar helps preserve the beets’ vivid color and balances their earthiness. Set the skillet aside until the broth is ready.
Simmer the vegetables. Return the broth to a steady simmer if needed. Add the potatoes and cabbage and cook for 10 minutes. Stir in the beet mixture and simmer for another 15 minutes, or until the potatoes are tender and the cabbage is soft but not completely falling apart. Keep the simmer gentle so the vegetables hold their shape and the broth stays clear.
Finish and season. Stir in the shredded beef, garlic, half of the dill, and the ground black pepper. Simmer for 2 minutes, then taste the broth. Add salt, a splash more vinegar, or a pinch of sugar as needed: the finished soup should taste savory, sweet-earthy, and pleasantly tangy, not sharply sour. Turn off the heat and let the soup stand for 10 minutes so the flavors settle before serving.
Serve. Ladle the borscht into warm bowls, making sure each serving gets beef and vegetables. Top with sour cream and the remaining dill. Offer bread at the table if you like.

Tips

Choose a gentle simmer. A rolling boil can make the broth cloudy and break up the potatoes. Once the pot comes to a boil, lower the heat until only a few small bubbles rise at a time; partially covering the pot slows evaporation without trapping too much heat.
Balance the beets instead of hiding them. Vinegar gives the soup a clean tang and helps the beets retain color. Add it in the skillet as written, then adjust at the end a teaspoon at a time. If your beets are especially sweet, you may not need the optional sugar.
Use a practical beet substitute if needed. Fresh beets give the strongest earthy flavor and most vivid color. If they are unavailable, use 2 cups (300 g) drained, sliced canned beets; add them with the beet mixture and reduce the initial vinegar to 1 teaspoon (5 ml), since canned beets may already be seasoned. The soup will be softer in texture and can taste less earthy. Avoid pickled beets unless you want a distinctly sweeter, more acidic broth.
Prepare carefully and taste at the end. Grate beets on the large holes of a box grater, using gloves or a washable board if you want to avoid stained hands and surfaces. Salt levels in beef and vegetables vary, so season the broth in stages rather than adding extra salt all at once.

Serving Suggestions

Serve borscht hot with a generous spoonful of sour cream and a scatter of fresh dill. The cool, creamy topping contrasts with the tangy broth, while dill adds a fresh herbal note. Rye bread, dark sourdough, or another sturdy loaf is useful for dipping and makes the meal more filling. For a simple side, offer sliced cucumbers or a crisp green salad dressed lightly with vinegar; keep the sides fresh and mild so they do not compete with the soup.

Set extra vinegar, salt, black pepper, dill, and sour cream on the table so people can adjust their bowls. Some diners like a sharper broth, while others prefer more creaminess. If serving the soup for a leisurely meal, keep the pot warm over very low heat and stir gently from time to time; avoid boiling it after the potatoes are tender.

Variations

Meatless borscht: Leave out the beef and use 10 cups (2.4 L) vegetable broth or water. For more substance, add 1½ cups (250 g) drained cooked white beans with the potatoes. The flavor will be lighter and less meaty, so sautéing the vegetables until fragrant and seasoning carefully with vinegar, salt, and dill matters even more.

Chicken version: Replace the beef and water with about 2 lb (900 g) bone-in chicken thighs and 8 cups (1.9 L) water. Simmer until the chicken is tender, remove the meat, and check that poultry reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C) with a food thermometer before shredding. Chicken makes a lighter broth; continue with the vegetables as written.

More cabbage or beans: Add another 1 to 2 cups (70 to 140 g) shredded cabbage if you like a thicker, more vegetable-forward soup. Alternatively, stir in 1 cup (170 g) cooked beans near the end. Either addition absorbs some broth, so keep a little hot water or unsalted broth nearby to loosen the pot if needed.

Different herbs: Dill is a familiar finishing herb, but chopped parsley works if dill is hard to find. It gives a milder, less distinctive flavor. Add parsley just before serving, as you would the dill, rather than simmering it for a long time.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered container in the refrigerator for 3 to 4 days. The flavor often becomes more unified by the next day, and the broth may turn a deeper red as the beets continue to color it. Store sour cream separately and add it to each bowl just before serving.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Add a splash of water or broth if the soup has thickened. You can also microwave individual portions in a covered, microwave-safe bowl, stirring midway and checking the temperature in more than one spot.

For longer storage, freeze the soup in meal-size containers for about 2 to 3 months for best quality. Leave a little space at the top because liquid expands as it freezes. Thaw in the refrigerator, then reheat to 165°F (74°C). Potatoes can become slightly softer after freezing, but the soup remains useful for a quick meal. Do not freeze bowls already topped with sour cream.

Frequently Asked Questions

Is Russian borscht always made with beef?
No. Beef makes this version hearty, but borscht varies by region and household. It may be made with other meats, meat broth, or no meat at all. The defining character of this recipe is the balance of beets, cabbage, broth, and a little acidity, rather than one required protein.

Can I make the soup a day ahead?
Yes. Make the soup through the final seasoning, cool it promptly, and refrigerate it in a covered container. Reheat gently the next day to 165°F (74°C), then taste again. Chilling can soften the tang, so a small splash of vinegar or a little fresh dill just before serving may bring the flavors back into focus.

Why did my borscht turn brown or dull?
Beets can lose some brightness if cooked too long at a hard boil or if the soup is not acidic enough. Cooking the grated beets briefly with vinegar before adding them helps retain color. Keep the pot at a gentle simmer, and add a little more vinegar at the end if the broth tastes flat.

Can I use pre-cooked or canned beets?
Yes, though the result will be less earthy and the beet pieces softer than with raw beets. Drain canned beets and add them with the beet mixture near the end of cooking. Begin with less vinegar than the recipe calls for, taste the broth, and add more only if it needs a brighter finish. Avoid beets packed with strong pickling spices unless you want those flavors in the soup.

How can I fix borscht that tastes too sour?
First, add a little salt if the soup tastes sharp and under-seasoned. If it is still too tangy, stir in a small pinch of sugar or a spoonful of sour cream in your bowl; add either gradually and taste between additions. A little extra broth or water can also soften an overly intense flavor without masking the beets.

Can I make this recipe in a slow cooker?
Yes. Brown the beef in a skillet, then cook it with the water, bay leaves, peppercorns, and salt on low until tender, usually about 7 to 8 hours depending on the cooker. Sauté the beet mixture separately, then add it to the slow cooker with the potatoes and cabbage for the final 45 to 60 minutes. Add the garlic and dill near the end, check the beef with a food thermometer, and season the broth before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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