This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Borscht is one of those soups that feels both humble and deeply satisfying. It’s hearty, colorful, and built to simmer slowly, filling the kitchen with the smell of beef, beets, and dill. This version is rich and filling, with tender chunks of beef, shredded cabbage, waxy potatoes, and plenty of earthy sweetness from red beets.
Finished with a splash of pickle juice and a dollop of sour cream, this borscht hits all the right notes: savory, tangy, slightly sweet, and comforting in the best possible way. It’s the kind of soup that tastes even better the next day, making it perfect for cold weather cooking and make-ahead meals.
Meggan’s Notes
This borscht recipe is my own personal take on a classic. As a classically trained chef, I love starting with traditional ideas and adapting them into something deeply satisfying and practical for home cooking.
I built this version on the bones of a Russian-style cabbage soup, then turned up the heartiness with two pounds of beef chuck, a full pound of beets, and plenty of red potatoes. The long simmer gives you tender beef and a broth that’s rich without being heavy.
The real secret, though, is pickle juice. Stirred in at the very end, it adds a bright, tangy finish that wakes up the beets and makes the dill shine. I almost always add more to my bowl when serving. Finished with sour cream and extra fresh dill, this borscht hits every flavor and texture note I want in a cold-weather soup.
Why This Recipe Works
- Beef chuck is made for long simmering: The marbling breaks down over time, giving you tender meat and a rich, full-bodied broth.
- Grated beets distribute flavor evenly: Shredding the beets lets their sweetness and color infuse the soup instead of sitting in large chunks.
- Cabbage and potatoes add structure: They make the soup hearty and filling without overpowering the broth.
- Pickle juice balances the sweetness: Added at the end, it brings acidity and brightness that keeps the soup from tasting flat.
- Fresh dill ties everything together: Its herbal freshness cuts through the richness and makes the soup taste unmistakably like borscht.
Borscht Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Beef roast: This inexpensive cut comes from the shoulder and is marbled with fat. The long cooking time means that fat breaks down into meltingly tender chunks of beef and plenty of rich, full-bodied juices. Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
- Salt and pepper: When it comes to sprinkling raw meat with salt, I always grab something coarse like kosher salt because it’s easier to handle.
- Beets: Red beets are traditional, but golden or candy-striped beets work too. Just know the color will change.
- Onions, carrots, and celery: Mirepoix, a delicious mix that is 50% onion and 25% each carrot and celery.
- Beef broth: I like Better than Bouillon beef base, a paste similar to bouillon cubes that dissolves in boiling water.
- Green cabbage: Some recipes call for white cabbage, which is the same variety as green. The inner leaves are white because they haven’t been exposed to the sun to generate chlorophyll (the pigment that turns plants green).
- Bay leaves and fresh dill: Or substitute 1 teaspoon dill weed for the fresh.
- Red potatoes: Choose any waxy potato, such as Yukon golds or new white potatoes. They will hold their shape well in the soup without breaking down.
- Dill pickle juice: I add at least a few tablespoons of pickle juice to my own bowl for serving. I love it!
- Sour cream: For serving.
How to Make Borscht
- Pat beef dry with a paper towel, season generously with salt and pepper.
- In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Add beef and cook until browned on each side, about 5 minutes. Transfer to a plate.
- To the pot with the rendered fat, add beets, carrot, onion, and celery, and cook until softened, about 5 minutes.
- Add beef, beef broth, cabbage, bay leaves, dill, and 1 teaspoon salt. Bring to a boil. Cover and reduce heat; simmer until beef is tender and vegetables are tender, stirring occasionally, about 2 hours.
- During the last 45 minutes of cooking time, add potatoes.
- Remove bay leaves and stir in pickle juice. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- Garnish with sour cream and more dill if desired.
Borscht Tips and Variations
- Yield: This recipe makes about 12 cups of soup. It’s enough for 6 servings, 2 cups each.
- Make ahead: This soup can be made up to 3 days in advance. Or, get a jump-start on prep by peeling and chopping all the vegetables and storing them covered in the refrigerator.
- Crockpot: Transfer the finished soup to a slow cooker for buffet and party service. Serve sour cream, plenty of dark, hearty bread, and fresh dill on the side.
- Cutting the beef: Cut the chuck roast against the grain into 1-inch pieces so the meat becomes tender instead of chewy after the long simmer.
- Shredding the beets: A food processor with a shredding disk makes quick work of the beets. Cut them into chunks that fit easily through the feed tube.
- Protecting your hands: To prevent beets from staining your hands, wear gloves or rub a thin layer of oil on your hands before peeling.
- Cleaning beet stains: If red beet juice stains your cutting board, scrub it with a paste made from equal parts baking soda and water.
- Pickle juice adjustment: Add the pickle juice at the very end of cooking and adjust to taste. I often add extra to my bowl when serving.
- Make it less beefy: Reduce the beef to 1 pound for a lighter soup, keeping the vegetables the same.
- Different beets:
- More veggies: Customize your soup based on what you love and what’s in your crisper drawer. Turnips, parsnips, kidney beans, cannellini beans, and diced tomatoes would all be delicious in this soup.
- Fresh vs. dried dill: Fresh dill gives the brightest flavor, but dried works well in the simmer if that’s what you have.
How to Store Borscht
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Transfer to freezer-safe containers (I love quart-sized glass mason jars for this recipe), leaving 1/2-inch headspace, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave to 165 degrees.
Frequently Asked Questions
Borscht is savory and earthy with natural sweetness from beets and brightness from dill and pickle juice. It’s rich but balanced, not overly sweet.
Yes. Borscht tastes even better the next day as the flavors meld. Reheat gently on the stove.
No. Many traditional versions are vegetarian or use pork instead. This version is hearty and beef-forward.
Pickle juice adds acidity plus subtle seasoning from salt and spices, giving the soup more depth than vinegar alone.
Join Us
Borscht Recipe
Ingredients
- 2 pounds boneless beef chuck roast cut against the grain into 1-inch pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil or avocado oil
- 1 pound beets peeled and grated (see note 1)
- 1 large onion peeled and chopped
- 2 carrots peeled and diced
- 2 celery ribs chopped
- 4 cups beef broth
- 1 pound green cabbage shredded
- 2 bay leaves
- 1 tablespoon chopped fresh dill or 1 teaspoon dried, plus more for garnish
- 1 pound red potatoes or other waxy potatoes, quartered
- 1 tablespoon dill pickle juice or red wine vinegar
- Sour cream for serving, optional
Instructions
- Pat beef dry with paper towel, season generously with salt and pepper. In a Dutch oven or large pot over medium-high heat, heat oil until shimmering.
- Add beef and cook until browned on each side, about 5 minutes. Transfer to a plate. To the pot with the rendered fat, add beets, carrot, onion, and celery, and cook until softened, about 5 minutes.
- Add beef, beef broth, cabbage, bay leaves, dill, and 1 teaspoon salt. Bring to a boil. Cover and reduce heat; simmer until beef is tender and vegetables are tender, stirring occasionally, about 2 hours. During the last 45 minutes of cooking time, add potatoes.
- Remove bay leaves and stir in pickle juice. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Garnish with sour cream and more dill if desired.
Notes
- Beets: A food processor with a shredding disk makes quick work of the beets. Cut them into chunks that fit easily through the feed tube.
Nutrition
Related Recipes
Soup Recipes
Vegetarian Borscht
Soup Recipes
Beef Barley Soup
Soup Recipes
Split Pea Soup
Soup Recipes
Minestrone Soup (Olive Garden–Style)
Soup Recipes