Traditional Russian Borsch Recipe – Cabbage & Beet Soup

Cook Time: 2 hours
Servings: 8-10


Beef Stock Ingredients
1 beef bone
2lb. stew beef
1 carrot
1 celery stock
1 onion
1 bay leaf 
1/2 teaspoon black of pepper
1 teaspoon of salt

Borsch Ingredients
3 carrots
5-6 small beets
1/2 onion
3 potatoes
1/2 head of cabbage
3 tablespoons of tomato paste
1 teaspoon of sugar
1 tablespoon of salt

Borsch is a famous red Russian soup made with beets and cabbage. There are many variations as with many other traditional dishes. Every grandmother and mother made theirs different and everyone loves it their way.

This is a traditional Russian borsch recipe that is pretty basic that you can use and build on to see what you like. It is not the recipe I use to make borsch but I made this one to add to my recipe collection.

You will notice this recipe has a lot more beets and not as much cabbage compared to other recipes that are rich in cabbage and have 1 or 2 beets.

Borsch in a bowl

To make this borsch recipe you will start with making a beef broth. Pour 8 cups of water into a large pot and add to it 1 or 2 beef bones and beef meat. I used 2 small pieces that a butcher cut off for me from a large bone. I also used about 1 lb. of stew beef.

Borsch - beef stock

Also add salt, pepper, a couple of bay leafs, 1 carrot, 1 celery stick and a large onion. I chopped the carrot and celery in pieces so they cook faster since we are only cooking the broth for 1-2 hours.

Borsch - beef stock ingredients
Borsch - beef stock

While the broth is cooking, let’s prepare the rest of the ingreditnts.

Chop the beets and carrots into thin strips. I personally like to grade mine on a large grader but for this recipe I sliced them into strips. It was a bad move. Unless you like large pieces of beets, I recommend grading the beets and carrots on a large grader.

Borsch ingredients

Also chop the onion into small pieces. The half of a head of cabbage can be chopped up into long strips or just squares. Cut the potatoes into pieces. I like the flavor of the potatoes so I like to make them bigger, about 1 inch cubes, but for this recipe I made them smaller.

After the broth is done cooking, remove all the vegetables and the meat out of the broth. I first used a ladle with holes in it to get the veggies out and then strained the rest of the broth into another pot.

Borsch - beef stock

Pour the broth back into the original pot and get it to boil again. Add the beets, carrots and the potatoes to the broth and let them cook for 20 minutes.

While that is cooking, fry up the onions in a frying pan until golden brown.

Borsch - onions

Then add cabbage, onions, tomato paste, sugar and salt to the borsch. Let this cook for another 20 minutes.

Borsch in a bowl - closeup

Once done, let the borsch stand for 20 minutes before you serve it. It is known in our family that borsch tastes best after it stands overnight.

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