Borscht is one of the iconic dishes from Ukraine (and well loved in Russia), but you can know it as a deliciously warming, comforting bowl of soup. It gets much of its color from beets, but there's a whole lot more to this bright bowl.
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I've grown to love beets (in case my beetroot tarte tatin, golden beet and avocado toast, winter beet salad and various others things didn't give it away). However that's not always been the case. In fairness, we didn't have them when I was a child as my mum didn't like them. So my introduction was only rarely elsewhere.
I think it was when I spent a semester in Russia as a student that I started cooking with them, especially in borscht.
I had already been to Russia a few years before as part of a community service project which is partly what interested me in studying Russian. But I should probably have thought a bit more about going there in the winter before I did.
In fairness, we got there in early February so you would think winter was about coming to an end. But it certainly didn't appear to be that way and even when it warmed up, it still took forever before we got any variety in produce.
I remember that we all got quite ecstatic when we saw spinach on the market. We hadn't seen anything fresh and green in weeks, if not months. Before then, our diet had been based around potatoes, carrots and cabbage alongside dried goods like rice and beans. Going out for a meal rather than cooking didn't yield that much more variety either.
At that time, it was relatively hard to get imported produce unless you were in Moscow or St Petersburg. If you did, it was expensive. I was based in the rural South where food was incredibly seasonal. However a beacon of joy in all that was this deliciously tasty soup, that is also very good for you.
Borscht lessons
Our teacher came to our student apartment one day and taught us how to make this. From then on, it was something we made relatively regularly. However as with many things, when I came home I didn't make it again for years.
Naturally, I lost any notes I took on making. So, this version is a combination of what I remember and what I have taken from other borscht recipes I have seen.
When I was shown how to make it, we diced or julienned all the vegetables. But to be honest, coarsely grating them is not so far different in the end result and is a lot quicker from a preparation point of view. Plus, I quite like how the vegetables end up a little more limp and easy to eat. It feels less like you're constantly trying not to splash everything red as you eat.
What vegetables go in borscht?
The exact vegetables you put in can vary and are not necessarily that important. It's pretty common to put cabbage in, and some people think of borscht as cabbage soup. However it's not necessarily needed in my opinion. It's the mixed root vegetables, and beetroot in particular, that are core.
That said, I would definitely put some in if I had some, but otherwise I might put in some chard stalks, for example (since I more often have some leftover that I haven't quite got round to using).
Is borscht vegetarian?
Traditionally, this is not a vegetarian soup, though you can make a vegetarian version by simply omitting the lamb bones used in cooking. However, unless you are vegetarian, I really would strongly suggest you use the lamb bone. It makes a huge difference in terms of giving depth of flavor and it goes so well with the root vegetables. If you don't have lamb bones, bought lamb stock would also be an option though be aware it will add salt.
On more recent visits to Russia, I have seen the huge number of changes in availability of just about everything from when I was there as a student. The need to rely on root veg in winter is much less the case.
However I think borscht will remain a staple of the colder weather, not just due to tradition, but because it's such a great soup. It's delicious, with a wonderfully warming depth of flavor, while still feeling relatively light. I hope you'll soon find out for yourself.
Try these other comforting soups:
- Brussel sprout soup with bacon and chestnuts
- Scotch broth (made with stock, barley and vegetables)
- Avgolemono soup (Greek lemon chicken soup)
- Plus get more lunch recipes in the archives.
Borscht
Ingredients
- 4 cups water 900ml
- a few lamb bones
- 10 oz beetroot 285g, peeled and grated
- 8 oz carrots 220g, peeled and grated
- 4 ½ oz turnip 125g, peeled and grated
- ½ onion thinly sliced and larger slices halved
- 4 oz cabbage 100g, white or red, or if you don't have any chard stalks are also good
- 1 handful parsley leaves roughly chopped
- ½ tablespoon red wine vinegar
- 4 teaspoon sour cream approx, to serve
Instructions
- Bring the lamb bones to a boil in the water then reduce to a simmer. As you are waiting for the water to boil, prepare the vegetables.
- Gradually add the vegetables as they are ready, beetroot first to allow it a little longer to cook.
- Once all the vegetables are in, cook for approx 20min then remove the lamb bones from the soup.
- Finally, add parsley and vinegar, stir and cook a minute more then serve with a dollop of sour cream on top of each bowl.
Nutrition
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This post was originally published October 2015, republished with a couple updates, primarily new photos.
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Shawn Smith
I was inspired by this recipe, though I suppose you could say I didn’t actually follow it. I sautéed the aromatics first, since I have never made a soup or stew that didn’t start this way. For this I used some lard in lieu of starting with a bit of bacon or ham, which seem like they would fare well here. Then I added the broth and beets, turnips, and chard stalks (really appreciate that suggestion!). Turned out great. Thanks for the inspiration!
Caroline's Cooking
Glad to hear it inspired you and it tasted good! The mix of vegetables definitely adds plenty of flavor. And understand on aromatics, but this is based on the way I learnt from my former teacher in Russia, so I stuck with it!
Gina Parnell
Thanks for sharing this recipe. It gave me a good hot version of borscht. I had to make some adjustments because I didn’t find any lamb and I used parsnips in lieu of turnips and I also added a dash of salt, some marjoram (1/2 tsp), with the same amount.of dried dill and dried parsley. I also blended the veggies after cooked. It turned out excellent (even though that beautiful red color of the beets was gone), but I couldn’t have done it without your recipe as a starter.
Caroline's Cooking
So glad to hear you enjoyed! It's definitely something that works to adapt to the vegetables you have (in fact I often vary myself for that very reason), and seasoning as well.
Jason
Hey, Caroline! I have cooked borscht many times, but not with lamb before- but I will definitely try this: I can see how it would add to the depth of flavour.
As a runner, I know all about the power of the mighty beet!
But I especially liked your background story- context adds so much. Thanks for sharing!
Caroline's Cooking
Thanks Jason, that was the way I was taught and not just because I love lamb, I do think it really adds to the flavor. Enjoy!
Ramona
I like beets and I think this recipe is a must. It’s so colourful and super healthy. Love this 👍🤗
Caroline's Cooking
Thanks Ramona, it's such a tasty, healthy mix.
Amanda Wren-Grimwood
I think it's a great idea to grate the veggies instead of chopping as it does look beautiful done this way. Beetroot is really popular here so I'll be giving this a go.
Caroline's Cooking
Thanks Amanda, it really does make things both quicker and easier, but with all the great flavor.
Brian Jones
I always hated beetroot growing up, it was the nasty pickled stuff that was the culprit, I have learned to love it a little more since spending the last 10 years in Hungary... Borscht is always a tasty hearty dish, loving the photos 🙂
Caroline's Cooking
Thanks Brian. And I know what you mean - I think the pickled stuff is why my mum disliked it and was all I tried when I was younger, too. But when you get into the actual vegetable it's so much better!
Jennifer Stewart
I love beets! Not only are they gorgeous but they have so much iron! I could eat the entire pot right now!!! Just roasted some for a salad but now I am rethinking my decision... Thanks for sharing with Saucy Saturdays!
Caroline's Cooking
Thanks Jennifer, why not make the roasted ones into a salad and get some more fresh for this? 🙂
Caroline's Cooking
Thanks, Judi, it's definitely a tasty soup, great flavors in there. Happy FF to you too.
Stef
Yummy I had this, or something similar while I was in Poland last month! It is so delicious! I can't wait to give this recipe a go!! xx
Caroline's Cooking
Thanks, Stef, yes there are variations across the region - I hope you like this version!
Indira
This looks so great, Caroline! I've always wanted to try borscht and get into Russian cooking on the whole. I love that this recipe seems so simple and not at all intimidating. Plus it looks flexible enough and is a good way to use up the lamb bones that would likely otherwise go to waste. Thanks for sharing with us at FF and reigniting my interest in Russian cooking!
Caroline's Cooking
Thanks, Indira, this is indeed a great introduction to Russian cooking, I hope you like it!
Kaila (GF Life 24/7)
What an amazing experience to spend some time studying in Russia! I love the vibrant colors in this dish! Gorgeous!
Hilda
Your borscht looks fabulous. I certainly understand your cravings living in Russia. I was there for 11 years, but what I really remember is how much I appreciated the greens when we had them. I have never managed to feel the same sort of excitement since. I'm glad you too have some positive associations with your time there.
Caroline's Cooking
Oh wow, Hilda, you will certainly be more than aware, then. It took a little time but yes, definitely some positive memories!