How To Make Russian Borscht (борщ)

Borscht | борщ

The instructions below are for a large pot of soup. Depending on how busy you like your soup, you can easily adjust this recipe to fit whatever size pot your using. If you need help changing the amounts of ingredients, just comment below or contact me and I’ll be able to help you!


  • 4-6 Quart pot with water (set to boil)
  • 6-7 medium potatoes (cubed)
  • Olive oil
  • 2 large carrots (peeled & shredded)
  • 2-3 small beets – depending on how red/purple you want it (peeled & shredded)
  • 1 Onion (diced)
  • 2-3 Red Peppers (diced)
  • 1-2 can tomato paste
  • 2-3 Bay leaves
  • 1/2 medium-sized cabbage – NOT lettuce, lol! (shredded)
  • Chicken bouillon (about 3-4 cubes or 3 tbsp)
  • Salt and pepper to taste
  • Parsley for garnish



Set water in a pot (about 3/4 full). Peel the potatoes and cut them like you would for any soup. Place potatoes in the pot to boil. Salt/pepper to taste. Add the bouillon to taste.

While they boil, grate carrots and beets (use gloves to prevent hand stains) and dice red peppers – add these to an oiled pan and sauté for about 8-10 minutes. Add tomato paste and mix.


When potatoes are brought to a boil, turn down the heat to low. In a different frying pan, cooked the diced onion until golden and then add to the first pan. Mix it all up!

Using a cabbage shredder, knife, or the side of a grater, shred the cabbage. Add cabbage to the pot with potatoes and stir for 5-7 minutes. Bring up the heat to medium. Add the vegetables to the pot and stir. Add bay leaves. Add any other seasoning you’d like. Let boil for an additional 10-15 minutes. And voila! Serve hot or cold, garnish with parsley and sour cream.


Some people like to add pinto beans, garlic, mushrooms, other veggies – you can add these when you’re sauteing. Others like to add meat of their choice – if you do this, then add meat before the potatoes for about 15-20 minutes. For an even cleaner recipe, take out the potatoes and double up on the cabbage – that’ll be a good detox!

In Addition…

All borscht recipes are different. Depending on your favorite veggies, your background, the way your parents cook, etc. your borscht will turn out differently than mine. Even my parents’ soups turn out differently from each other! As long as you keep the beets as a base, it’ll be borscht! My favorite way to eat it is 1-2 days after it’s made, reheated, with a slice of rye German bread and sour cream.

How do you make yours?


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