The Bold Beet Soup That Outsiders Misjudge—How to Make Authentic Homemade Borscht

Borscht isn’t just a soup—it’s a cultural icon. Rooted in Eastern European tradition, this vibrant beet-based dish has been passed down for generations, often stirring debate over who makes it best: Ukraine, Russia, Poland, or beyond. What remains undisputed is its soul-warming quality and unmistakable deep red color. If you’ve never made homemade borscht, you’re about to discover how this humble dish transforms basic vegetables into something surprisingly rich and satisfying.

What sets borscht apart is its balance of sweet, sour, and earthy flavors. Beets are the undeniable star, but they’re supported by a medley of cabbage, carrots, onions, potatoes, and often a protein like beef or pork. The flavor is finished with a splash of vinegar or lemon juice and a dollop of tangy sour cream. The process is simple but rewarding—just a bit of chopping and simmering unlocks flavors that seem to have taken hours.

Whether you’ve tried borscht before or are completely new to it, making it from scratch brings a different level of appreciation. It’s not just food—it’s history in a bowl. Best of all, it’s hearty enough for cold days but versatile enough to be enjoyed chilled in summer, making it a year-round staple.

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Best Time to Eat & How to Partner

The best time to enjoy borscht is during lunch or dinner, especially in cooler months when a warm bowl hits just right. However, a chilled version makes for a refreshing summer starter. It’s traditionally served hot with a spoonful of sour cream and a generous sprinkle of fresh dill. Some enjoy it with a slice of dark rye or sourdough bread for dipping, or with pirozhki—fluffy stuffed buns—as a savory companion.

To make it a full meal, serve borscht alongside smoked sausage, pickled vegetables, or even a boiled egg on the side. For a vegetarian take, skip the meat and add kidney beans or mushrooms to retain that earthy richness. A crisp white wine or even a cold lager pairs beautifully with the acidity and warmth of the soup.

It’s also a perfect dish to make ahead—borscht tastes even better the next day as the flavors meld. Store it in the fridge and reheat as needed, or enjoy cold with a swirl of kefir or yogurt for a modern twist.

Despite its humble origins, borscht has become one of the most politically and culturally debated dishes in the culinary world. For many Ukrainians, borscht is more than food—it’s a national symbol, especially in light of recent cultural preservation efforts. Yet many Russians and Poles also claim their own interpretations as “authentic,” leading to heated debates over who owns the recipe and what ingredients define the real thing.

Adding to the controversy is how the dish has been adapted abroad. Western versions often stray from tradition by skipping beets entirely, using canned soup bases, or overloading it with cream, which can miss the point entirely. True borscht is about balance, not shortcuts. It’s about showcasing simple ingredients in a way that respects the dish’s roots.

There’s also a growing divide between those who see borscht as peasant food versus those who elevate it to fine dining status. But its true power lies in its adaptability—it can be rustic or elegant, meaty or vegan, and still be unmistakably borscht. The only rule that matters? Let the beets shine.

How to Make Borscht

Borscht Recipe Ingredients

4-5 medium beets, peeled and grated
1 large onion
2 carrots, peeled and grated
1 stick of celery
1 large potato, peeled and diced
1/2 head of cabbage, shredded
3-4 tomatoes, peeled and chopped or 1 can (15 oz) of diced tomatoes
1-2 cloves of garlic, minced
6 cups of beef or vegetable broth
2 tbsp of vegetable oil
1 tbsp of vinegar (to preserve the color of the beets)
1 tsp of sugar
Salt and pepper
Sour cream, for serving
Fresh dill

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Step By Step How to Make Borscht

1. Prepare the Vegetables

Peel and grate the beets, carrots, and chop the onion, celery, cabbage, and potato. Keep the beets separate to add later to preserve their color.

2. Sauté the Onions

In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until they become translucent.

3. Add Carrots and Celery

Add the grated carrots and chopped celery to the pot. Cook for about 5 minutes until softened.

4. Add the Beets

Stir in the grated beets, and add the vinegar and sugar. The vinegar helps maintain the bright red color of the beets. Cook for another 5 minutes.

5. Add Broth and Tomatoes

Pour in the broth and add the chopped tomatoes (or canned tomatoes). Bring the mixture to a boil.

6. Simmer the Soup

Once boiling, reduce the heat to a simmer. Add the diced potatoes and shredded cabbage. Let the soup simmer for about 30 minutes, or until all the vegetables are tender.

7. Season the Soup

Near the end of cooking, add the minced garlic and season with salt and pepper to taste. Let it simmer for another 5 minutes.

8. Serve

Ladle the hot borscht into bowls. Serve with a dollop of sour cream and a sprinkle of fresh dill on top.

Tips To Make Borscht

For a non-vegetarian version, you can add chunks of beef stew meat at the step where you add the broth. Cook until the meat is tender. Some like their borscht to be more broth-like, while others prefer it almost as a vegetable stew. Adjust the amount of broth according to your preference. Besides vinegar, some like to add a bit of lemon juice for extra tanginess.

How Many Calories Has A Borscht

A typical serving of borscht contains about 100 to 150 calories for a vegetable-based borscht that includes beets, cabbage, carrots, potatoes, and a small amount of vegetable oil.

If the borscht includes meat, such as beef, the calories are from 200 to 300 calories per cup.

Origin and History

Few dishes are as vibrant, hearty, and deeply rooted in tradition as borscht. Often mistaken for a simple beet soup, borscht is, in reality, a cultural cornerstone of Eastern Europe, particularly in Ukraine, Poland, and Russia. Its earliest mentions date back to the 14th century, when it was made not with beets, but with wild hogweed—a foraged herb that gave the soup a tart, earthy flavor. Over time, as beets became more accessible and widely cultivated, they took center stage, transforming borscht into the rich, crimson dish we know today.

Borscht evolved as a reflection of the regions that embraced it. In Ukraine, it became a symbol of national pride—a hearty meal served with a dollop of sour cream and a slice of black bread. Each family developed its own recipe, often passed down through generations. For centuries, it was more than nourishment; it was a statement of identity, served at weddings, funerals, and everyday dinners alike.

As the dish spread across borders, it adapted to local tastes. Polish versions leaned slightly sweet, Russian interpretations added more cabbage, and Lithuanian variants introduced a chilled, creamy twist for summer. What united them all was the same foundational principle: borscht is not just soup—it’s a story in a bowl, rich with history, memory, and meaning.

For such a humble dish, borscht has been at the center of heated debates—culinary and cultural alike. One of the biggest controversies revolves around its origin. While many nations claim it as their own, UNESCO recognized Ukrainian borscht in 2022 as an element of Ukraine’s cultural heritage. This decision highlighted how food can transcend the kitchen and become a powerful symbol of national identity, sparking passionate discussions about ownership and authenticity.

Another point of contention lies in how outsiders perceive borscht. Many Western diners see it as an acquired taste—too earthy, too sour, or simply “too beet-heavy.” This misjudgment often comes from tasting poorly prepared or overly simplified versions that strip away its depth. In reality, authentic borscht is a symphony of flavors: sweet beets balanced with tangy vinegar, savory meat broth, and fragrant herbs like dill and garlic. When made properly, it’s anything but plain.

Lastly, there’s the divide between traditionalists and modern cooks. Purists insist that true borscht must be made slowly, with homemade stock and fresh vegetables simmered over hours. Modern recipes, however, embrace shortcuts—pressure cookers, pre-cut vegetables, or even canned beets. While convenience has its place, critics argue that rushing borscht compromises its soul. Like all great comfort foods, borscht rewards patience—it’s a dish that gets better the longer it’s allowed to rest and develop flavor.

How Long You Take to Prepare

Making authentic homemade borscht is not a quick process—but it’s one worth every minute. From start to finish, it takes about two and a half hours, most of which is slow simmering. The foundation is a robust broth, traditionally made with beef shank, pork bones, or a mix of both. Vegetarians can substitute vegetable stock, but the key is depth—achieved through slow cooking, not shortcuts.

Once the broth is ready, the beets take center stage. They’re grated or finely chopped, then sautéed with onions, carrots, and tomato paste to bring out their natural sweetness. This step is crucial; it caramelizes the vegetables and ensures the soup’s color remains vivid. The sautéed mix is then added to the broth along with cabbage, potatoes, and sometimes beans, depending on the regional style.

After simmering for another hour, the soup thickens and transforms into something far greater than the sum of its parts. Before serving, it’s customary to let borscht rest—ideally overnight. This allows the flavors to meld beautifully, giving it a richer, more complex taste. As any Eastern European grandmother will tell you, “borscht is always better the next day.”

Serving Suggestions

Borscht is traditionally served hot, though some variations are enjoyed chilled in summer. The classic presentation includes a generous spoonful of sour cream swirled on top, creating a creamy contrast to the soup’s tang. Fresh dill, chopped garlic, or a sprinkle of parsley add brightness and aroma. On the side, a slice of rye bread or pampushky (soft Ukrainian garlic rolls) completes the meal, soaking up every last drop of the ruby-red broth.

For heartier versions, borscht can be served with chunks of slow-cooked beef or pork, making it a complete meal. Some families add boiled eggs or a drizzle of vinegar for extra tang. In Poland, you might even find it accompanied by uszka—tiny dumplings stuffed with mushrooms, served floating in the soup during festive holidays like Christmas Eve.

In summer, cold borscht (known as chłodnik in Polish or svekolnik in Russian) becomes a refreshing favorite. Made with kefir, yogurt, or sour cream, it’s served chilled with cucumbers, herbs, and hard-boiled eggs. Whether hot or cold, borscht adapts beautifully to every season, proving its versatility and timeless appeal.

Final Thoughts

Borscht is more than a dish—it’s a testament to endurance, creativity, and cultural identity. Born out of resourcefulness and perfected over generations, it reflects the resilience of the people who created it. Every spoonful carries the warmth of home kitchens, the wisdom of grandmothers, and the spirit of a region that finds beauty in simplicity.

To outsiders, it may look like just beet soup, but for millions, it’s a piece of heritage—a reminder that humble ingredients can yield extraordinary flavor when treated with care. The misjudgment of borscht as “too simple” says more about modern expectations than the dish itself. True borscht rewards patience and respect; it’s comfort food in its purest, most human form.

So, if you’ve only ever tasted the canned or instant kind, it’s time to make it properly. Chop the vegetables, simmer the broth, and let the colors and aromas fill your kitchen. The first taste of homemade borscht will show you why this bold, beautiful soup has survived wars, borders, and centuries—it’s not just food, it’s history in a bowl.