The Classic Russian Borscht Soup My Dad Loves
Make Russian-style borscht at home with vibrant beets and a rich broth that brings comforting flavor to the table.
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Some recipes arrive in your kitchen by accident. Others feel like they have been waiting for you for years. This traditional Ukrainian borscht recipe came to me through a small, worn Russian cookbook that I found tucked between other old volumes at my house.
I do not eat meat myself. Still, I could picture exactly who this soup was for. My father loved the traditional beef borscht. The deep red color, slow simmer, and the way the broth carried both sweetness and tang in the same spoonful.
I remember the first time I decided to cook it for him. It was one of those long winter afternoons when the light fades early, and the house feels unusually quiet. I began the way most borscht recipes do, with onions slowly softening in oil until their sharp bite disappeared, followed by garlic and a steady rhythm of chopping vegetables.
My father appeared in the kitchen without saying much. Just leaning against the counter, watching the pot, occasionally lifting the lid and letting the steam roll out into the room. When we finally sat down to eat, and he had his first spoonful, everything was quiet. Then he nodded once and kept eating.
The cookbook described a very traditional version of borscht. One that sometimes included fresh bacon to deepen the flavor. In Italian cooking, this cut is often called porcetta. However, in our Jewish household, we did not add it, but I kept the note in mind because cooking traditions deserve honesty. Every cook makes their own choices.
I often find myself returning to recipes like this, the kind that carry stories along with their ingredients. That is how recipes like my traditional Russian rolled wafers found their way here. I have also tried traditional Colombian patacones made from fried green plantains that turn golden and satisfying after a quick press in the pan. On colder days, I sometimes turn to Ukha, a traditional Russian fish soup recipe known for its clear broth and clean flavors.
I spend a great deal of time researching dishes that families, especially my own, have carried across borders and generations. Old cookbooks, regional variations, and careful testing guide the process. My goal is always the same: sharing these recipes to preserve food traditions while making them approachable for everyday cooks.
Now, whenever I make Russian-style Borscht, the memory of my father returns almost instantly. A pot is slowly simmering, steam is on the windows, and someone is waiting at the table for the first bowl.
Ingredients
- Chicken – Using bone-in chicken pieces creates a rich, flavorful broth that forms the base of the soup. As the chicken simmers with onion, carrot, and allspice, it releases depth and savory notes that carry through the entire pot. Some traditional borscht recipes also include bay leaf, coriander, or even a touch of horseradish for extra aroma and brightness. This version keeps the broth simpler, letting the natural flavor of the chicken and vegetables shine through.
- Beets – The heart of Russian-style borscht. It’s what gives the soup its distinctive deep ruby color. When grated and simmered, they soften quickly and release their flavor into the broth. I prefer fresh beets for the best color and taste, letting them cook slowly until the soup develops its rich, vibrant character.
- Cabbage – I like to shred it finely so it softens evenly in the broth. The cabbage absorbs the deep-red beet broth and becomes tender without completely disappearing. It helps balance the earthy flavor of the beets and gives the soup a hearty quality, making borscht feel like a complete meal rather than just a light soup.
- Potatoes – I always add potatoes to my borscht because they make the soup feel heartier and more satisfying. I cut them into small cubes so they cook evenly and stay tender without falling apart. As the soup simmers, they soak up the surrounding flavors and become one of those comforting bites I always look for in every spoonful.
- Tomato passata and tomato paste – Pairing these two ingredients together creates a deeper, more balanced flavor in the soup. Tomato passata brings a smooth texture and gentle brightness, while tomato paste adds concentrated richness and body. Together, they round out the sweetness of the beets and give the broth that subtle tang that makes borscht taste layered and complete. If you don’t have these, you can try to add vinegar instead as a substitute.
See the recipe card for full list and exact quantities.
How to Make Russian-style Borscht
Russian-style borscht develops flavor step by step, starting with a rich broth and layering vegetables, tomatoes, and aromatics along the way. Taking your time with each stage helps the flavors come together into a balanced, comforting bowl. Here’s how to make it:
Prepare the Chicken Broth
- Add the peeled carrot, halved onion, and allspice peppercorns. Set the pot over medium-high heat and bring to a boil, allowing the aromatics to release their fragrance into the liquid.
- Once the broth reaches a boil, reduce the heat and heat to low so the liquid gently cooks rather than boiling aggressively. Let the broth simmer and cook for about 40 minutes, skimming off any foam that rises to the surface. This slow process builds a clear broth with deep flavor, which will become the base of the entire soup.
Saute the Vegetables
- While the broth cooks, place a large skillet over the stove and heat oil over medium heat. Add onion along with the grated carrot and cook for about 5 to 6 minutes, stirring occasionally until the vegetables begin to soften and release their sweetness.
- Next, add the beets and continue cooking for another 5 minutes, stirring regularly. The beets will start to soften slightly and release their vibrant color, which will later give the soup its signature ruby color.
Build the Tomato Base
- Mix everything well, then cover and simmer the pan for about 10 minutes. This step allows the tomatoes and vegetables to meld together while the mixture thickens slightly, creating a concentrated base that will carry through the whole soup.
Combine the Soup
- Remove the chicken from the broth and set it aside until cool enough to handle. Discard the boiled carrot, onion, and peppercorns from the pot, as they have already released their flavor.
- Add the sautéed beet and tomato mixture to the broth along with the diced potatoes. Bring to a simmer and allow the soup to cook gently while you remove the meat from the chicken bones. Return the shredded chicken to the pot and let the soup continue to cook for about 15 minutes.
Finish with Cabbage and Garlic
- This usually takes about 10 to 15 minutes. Stir in the minced garlic near the end so its aroma stays fresh and vibrant.
- Taste the soup and adjust the salt and pepper as needed.
Serve
- With its tender vegetables, rich broth, and satisfying texture, this soup easily becomes a comforting meal in a bowl. Many people find the flavor even better the next day, after the ingredients have had time to settle and deepen.
Storage
- As it sits, the flavors continue to develop and blend together, making the broth deeper and more balanced when reheated.
- For longer storage, borscht freezes very well. Portion the cooled soup into freezer-safe containers and freeze for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally until warmed through.
Top Tips
Punch down and rest before shaping – After the first rise, give the dough a gentle punch and let it rest for five minutes before dividing. This makes it easier to work with and less likely to snap back when you flatten it.
Seal with dry fingers – Any butter or oil on your fingertips will prevent the dough together from sticking properly. Keep a small dish of flour nearby and dust your hands between piroshki so every seam pinches shut cleanly.
Test one before frying the batch – Fry one piroshki first in the hot oil to check your heat. If it browns too fast, the inside will still be raw. If it browns too slowly, it will soak up oil.
Recipe
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Russian-style Borscht Recipe
Russian-style borscht with beets, cabbage, and potatoes simmered in rich broth for a comforting, hearty soup.
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Ingredients
Ingredients for Broth
- 2 chicken drumsticks
- 2 chicken thighs
- 1 onion
- 1 carrot
- 6 allspice peppercorns
Ingredients for Borscht
- 3 beets grated
- 1 carrot grated
- 1 small onion chopped
- 2 cups tomato passata
- 3 tablespoon tomato paste
- 3 potatoes diced (½-1 inch pieces)
- 1 cup green cabbage finely shredded
- 1 tablespoon minced garlic
- 1.5 cups unsmoked bacon diced (optional – we don’t use it, but the traditional recipe does)
- 2 tablespoon olive oil
- ½ teaspoon garlic granules
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
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Place drumsticks and thighs in a pot, cover with water, add peppercorns, peeled carrot, and halved onion. Bring to a boil and simmer for 40 minutes. Skim off foam as needed.
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In a pan with olive oil, cook chopped onion and grated carrot for 5-6 minutes until soft. Add grated beets and cook for 5 more minutes, stirring.
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Stir in 3 tbsp tomato paste, the rest of the passata (0.5 L), salt, garlic granules, and black pepper. Mix well, cover, and simmer for 10 minutes.
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In a dry pan, if using, fry diced bacon for 10 minutes until browned. Add to soup.
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Remove chicken from broth, discard vegetables and peppercorns. Add sautéed mixture and diced potatoes to broth.
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Debone chicken and return the meat to the pot. Simmer for 15 minutes.
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Add shredded cabbage and simmer for another 10-15 minutes until tender but not mushy. Stir in minced garlic, taste, and adjust salt and pepper.
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Serve with sour cream, fresh herbs, green onions, and rye bread. It tastes even better the next day.
Nutrition
Calories: 374kcalCarbohydrates: 38gProtein: 19gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 66mgSodium: 587mgPotassium: 1329mgFiber: 7gSugar: 12gVitamin A: 4057IUVitamin C: 43mgCalcium: 69mgIron: 4mg
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