Easy Russian Borscht Recipe, Step by Step

This easy Russian-style borscht is a hearty beet soup with tender beef, cabbage, potatoes, and a bright splash of vinegar, usually served hot with sour cream and dill. Borscht has many regional and family versions across Eastern Europe; it is especially associated with Ukrainian cuisine and is also widely enjoyed in Russia, and this practical version is made in one pot with familiar ingredients.

Ingredients

1 lb (450 g) beef chuck, cut into 1-inch (2.5 cm) cubes
8 cups (1.9 L) cold water
1 tsp (6 g) fine salt, plus more to taste
2 bay leaves (about 0.2 g)
2 tbsp (30 ml) neutral cooking oil
1 medium yellow onion, diced, about 1 cup (150 g)
1 medium carrot, grated or cut into thin matchsticks, about 1 cup (100 g)
2 medium raw red beets, peeled and grated, about 2 cups (350 g)
2 tbsp (32 g) tomato paste
1 tbsp (15 ml) apple cider vinegar or distilled white vinegar
1 tsp (4 g) granulated sugar, optional
2 medium Yukon Gold or russet potatoes, peeled and cut into ½-inch (1.25 cm) cubes, about 2 cups (300 g)
4 cups (280 g) thinly sliced green cabbage
2 garlic cloves, finely chopped, about 2 tsp (6 g)
¼ tsp (0.5 g) ground black pepper
2 tbsp (6 g) chopped fresh dill, plus extra for serving
½ cup (120 g) sour cream, for serving

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes so they cook at a similar rate. Dice the onion, grate the carrot and beets, and chop the potatoes and cabbage. Keep the beets on a separate board or use a plate for them; their juice stains light-colored boards and can mark clothing. Measure the tomato paste, vinegar, and seasonings before you begin so the vegetable mixture is easy to finish while the beef simmers.
Start the beef broth. Put the beef, cold water, salt, and bay leaves in a large, heavy pot. Bring it just to a boil over medium-high heat, skimming off the gray foam that rises during the first few minutes. Lower the heat to maintain a gentle simmer, partly cover the pot, and cook for 65 minutes. A rolling boil can make the broth cloudy and cause the beef to toughen, so adjust the heat until only small bubbles rise steadily.
Cook the beef safely and check its tenderness. After 65 minutes, check the center of a thick piece of beef with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; remove the beef and let it rest for 3 minutes before cutting or shredding it. It should also be fork-tender for soup. If it is still chewy, return it to the simmering broth and cook until tender, allowing extra time as needed. The timing in the recipe facts assumes the beef is tender at the stated simmer time.
Make the beet and carrot mixture. During the final 15 minutes of the beef simmer, warm the oil in a wide skillet over medium heat. Add the onion and carrot and cook for about 5 minutes, stirring now and then, until softened but not browned. Stir in the grated beets and cook for 5 minutes. Add the tomato paste, vinegar, and sugar if using; stir for 1 to 2 minutes so the paste coats the vegetables. The vinegar helps keep the soup lively and balances the beets’ earthy sweetness.
Add the potatoes to the broth. Lift the bay leaves out of the pot. If you prefer a clearer broth, skim any excess fat from the surface; for a richer soup, leave a little in. Add the potatoes and bring the broth back to a gentle simmer. While they begin cooking, let the beef rest for at least 3 minutes, then return it to the pot in bite-size pieces. Simmer the potatoes for 12 minutes, or until they are nearly tender when pierced with a knife.
Finish the soup with cabbage and beets. Stir in the cabbage and the cooked beet mixture. Simmer gently for 10 minutes, stirring once or twice, until the cabbage is tender but still holds its shape and the potatoes are fully cooked. If the pot looks too thick, add hot water a little at a time. If it seems thin, simmer uncovered for a few extra minutes rather than adding more tomato paste.
Season and serve. Stir in the garlic, black pepper, and dill, then simmer for 5 minutes. Taste the broth and adjust the salt and vinegar; the soup should taste balanced, not sharply sour or sugary. Remove the pot from the heat and discard any bay leaves you find. Ladle into bowls with a spoonful of sour cream and extra dill. The broth may look red-purple and will deepen in color as it sits.

Tips

Grate beets carefully. A box grater makes quick work of peeled beets, but a food processor with a grating disk is convenient if you have one. Wear an apron or use a washable cutting board if you want to avoid beet stains. Avoid blending the raw beets into a puree; small shreds soften into the broth while still giving the soup texture.
Keep the broth at a simmer. Vigorous boiling is not needed to cook the beef and can break the vegetables apart later. If the surface is bubbling hard, lower the heat. Use a wide pot so the meat sits mostly under the water; add a little hot water if necessary to keep it covered.
Balance the flavor at the end. Beets vary in sweetness, and vinegar varies in sharpness, so taste before adding extra. Add vinegar a teaspoon at a time if the soup tastes flat; add a pinch of sugar only if it tastes unusually harsh. Salt also brings out the beet and cabbage flavors, but add it gradually because the broth reduces slightly as it simmers.
Plan for the color. Beet juice can stain porous wood, pale fabric, and some plastic containers. Rinse utensils and boards promptly, and store leftovers in glass or another container that is easy to clean. If you use gloves while grating, choose food-safe kitchen gloves.

Serving Suggestions

Serve borscht hot in wide bowls, with sour cream and fresh dill added just before eating. A slice of rye bread, dark bread, or another crusty loaf is useful for dipping into the broth. For a fuller meal, offer the soup with boiled or roasted potatoes on the side, a simple cucumber salad, or small savory pastries. The soup is substantial enough to serve as a main course, but smaller portions also work as a first course before a lighter meal.

Keep the sour cream separate until serving so each person can choose how much to add. A spoonful stirred into the bowl makes the broth creamy and softens its acidity; leaving it on top creates a cool contrast with the hot soup. A little extra dill gives a fresh herbal note. If serving children or guests who prefer mild food, put vinegar, black pepper, and additional sour cream on the table so bowls can be adjusted individually.

Variations

Meatless borscht: Leave out the beef and start with 8 cups (1.9 L) vegetable broth or water. Add a 15-ounce (425 g) can of drained white beans with the potatoes for extra substance. The soup will have a lighter, vegetable-forward flavor and will cook faster; simmer the potatoes until nearly tender before adding the cabbage and beet mixture.

Chicken version: Replace the beef with 1 lb (450 g) boneless, skinless chicken thighs. Simmer until the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry, then rest briefly and shred or chop the chicken before returning it to the pot. Chicken has a gentler flavor and usually cooks faster than beef, so begin checking it after about 20 minutes of simmering.

More cabbage or more beet: For a cabbage-forward soup, increase the cabbage to 5 cups (350 g) and keep the other ingredients the same; the broth will be less beet-heavy. For a deeper beet flavor, add one extra small beet, about 5 ounces (140 g), and taste before increasing the vinegar. These are flexible home-style adjustments rather than a single required formula.

Use broth instead of water: Replace some or all of the water with unsalted beef broth for a fuller-tasting base. If the broth is salted, wait until the end to adjust seasoning. Tomato paste can be replaced with ½ cup (120 g) finely chopped fresh tomato, although the soup may taste less concentrated and need a little more simmering to develop its flavor.

Storage and Reheating

Let the soup cool in shallow containers and refrigerate it within 2 hours of cooking. Keep it covered in the refrigerator for 3 to 4 days. The flavors often meld overnight, and the broth may become more intensely beet-colored; stir before serving. If you plan to freeze a portion, cool it promptly and freeze it in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Potatoes can become softer after freezing, but the soup remains usable.

Reheat only the amount you expect to eat. Warm it in a saucepan over medium heat, stirring occasionally, until it reaches 165°F (74°C); check the temperature with a food thermometer, particularly in a large pot. Add a splash of water or broth if it has thickened in the refrigerator. You can also microwave individual portions in a covered, microwave-safe bowl, stirring midway through heating and checking that the center reaches 165°F (74°C). Add fresh sour cream and dill after reheating, not before storing the soup.

Frequently Asked Questions

Is borscht Russian or Ukrainian?
Borscht is a family of beet soups made across several countries and communities in Eastern Europe. It is particularly associated with Ukraine and is also part of cooking traditions in Russia and elsewhere. Ingredients and methods vary by region and household, so this recipe is best described as Russian-style rather than the only authentic version.

Can I make this soup without beef?
Yes. Omit the beef and use vegetable broth or water, then add white beans if you want a more filling bowl. Cook the potatoes until almost tender before adding the cabbage and beet mixture. The result is lighter than the beef version, but the beets, vinegar, cabbage, and dill still give it the recognizable sweet-and-sour character.

Why is my borscht not bright red?
Beet variety, cooking time, and the other ingredients all affect the final color. Grating the beets and cooking them briefly with vinegar helps preserve a vivid color, though the broth can still range from red to deep purple. A long, hard boil can dull the appearance. The color is not a reliable sign that the soup is undercooked or spoiled.

Can I prepare borscht ahead?
Yes. Make the soup a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat it to 165°F (74°C) before serving, then add sour cream and fresh dill at the table. If you want the cabbage to retain more bite, cook the soup just until the cabbage is tender and avoid extended reheating.

What can I use instead of fresh dill?
Fresh parsley makes a practical substitute, though it tastes less distinctive and slightly less grassy. Stir in about 1 tablespoon (4 g) chopped parsley and taste before adding more. Dried dill can work in a pinch; start with 1 teaspoon (about 1 g), because its flavor is more concentrated, and add it during the final simmer rather than as a garnish.

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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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