Russian Borscht Recipe - Beets Cabbage Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Russian
Serves: 8
  • 1 large beets or 2 medium beets
  • 1 large white onion, chopped
  • 2 large potatoes, peeled and diced into small ½ inch cubes
  • 1 large carrot, grated
  • ½ medium white cabbage, thinly sliced (about 2 cups)
  • 3 medium cloves of garlic, diced
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon tomato paste
  • 1 fresh tomato, chopped
  • 1 can of peeled cubed tomatoes
  • 6-8 cups of water (Note: If you're adding meat to your borscht, then most definitely use your meat broth)
  • 1 Tablespoon salt or to taste
  • ½ teaspoon ground pepper
  • 2 bay leaves
  • Fresh chopped dill or parsley for decoration
  • Sour cream or mayonnaise for dressing
  • Optional is you want to add meat to your borscht, which tastes fantastic super delicious and rich with meat
  • 1 pound slice of meaty bone-in beef shank
  • 3 chicken drumstick
  1. In a large skillet add oil and saute onions. Until golden caramelized look (about 10-15 minutes). You can also use a large stainless steel soup pot to make it one pot process by simply keep adding the ingredients.
  2. After onions caramelized nicely and achieved this soft and translucent look, push them to the side of the skillet and add shredded beets and carrots. Saute for about 10 more minutes. Feel free to add more oil as needed.
  3. Add broth to the large soup pot. Add seasonings. Bring heat to medium and add shredded cabbage to the broth to cook for about 20 minutes.
  4. Add the onions, carrots, beets, tomatoes to the pot. Add tomato paste and a can of peeled tomatoes, cook & simmer for another 15 minutes.
  5. Add cubed potatoes to the soup. Note that I soaked them in water just to get rid of some starch. Cook and simmer for additional 15 minutes or until potatoes are soft.
  6. The meat step is optional, but amazingly delicious. Meat completes the Borsch soup. Shred chicken and beef meat from the cooked meat. Cook the meat the way you like it - boil, bake or pressure cook. In this photo below, the method I used is boiled. I start with large 2 liter soup pot (about 10 cups of won medium heat for 30 minutes or until the meat is cooked and tender.  Then take the cooked meat out of the pot and place them aside to cool. And now you have this nice rich meat broth. Use the broth towards the borscht soup or freeze it for later.
  7. 7. Add cooked shredded chicken and beef to the ready to serve borscht. Serve with sour cream and chopped fresh dill to top.
Recipe by Daily Yum at