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A bowl of Russian borsht with a scoop of sour cream and garnished with dill

Russian Borscht

Russian Borscht is a beetroot soup that is beloved all over Russia and Eastern Europe.  It is hearty and perfect for a cool winter day, or any day!  Please note that the cooking time listed does not include the time for making the homemade beef broth.
Course Soup
Cuisine Russian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 171kcal
Author Darlene at International Cuisine



    For the Beef Stock:

    • 2 lbs. beef bones use grass-fed if making this recipe plant paradox Compliant
    • 2 celery stalks with leaves
    • 2 carrots
    • 1 large onion cut in half
    • 8-10 peppercorns
    • 5 whole cloves
    • 2 bay leaves

    For the Borscht:

    • 16 cups beef stock see recipe included
    • 3 medium beets peeled and grated
    • 1/2 small cabbage shredded
    • 1 medium onion diced
    • 4 medium potatoes cubed
    • 2 carrots. grated
    • 1 bay leaf
    • shredded beef from soup bones
    • 1 teaspoon nigella seeds optional
    • 1 teaspoon coriander ground
    • 1 teaspoon paprika
    • ¼ cup chopped fresh dill saving some for garnish
    • 2 teaspoons red wine vinegar
    • salt and pepper to taste

    For the topping

    • 1 cup sour cream divided 1/8 cup per serving



      For the Beef Stock

      • Place beef bones, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a very large stock pot, fill with about 18 cups of water and bring to a boil.
      • Allow to simmer on low with a semi-covered lid for at least 4 hours.
      • During the cooking process, occasionally skim off any foam off the top while simmering.
      • Strain the soup broth into a colander over a large bowl to remove the big bones and vegetables.
      • Pick the meat off the bones and set aside for the soup.
      • Using a cheesecloth, strain the soup again to remove the small impurities to make a clear broth.

      For the Borscht

      • Fry onions until they are golden brown, set aside.
      • Fry beets and carrots until they are caramelized, and set aside.
      • Place 16 cups prepared beef broth in a large stock pot and bring to a boil.
      • Turn down the heat to a simmer.
      • Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes.
      • Add the shredded cabbage and fried onions to the soup.
      • Stir and simmer for about 5 minutes.
      • Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.
      • Add the red wine vinegar, nigella seeds, ground coriander, paprika and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary.
      • Add dill and save some for garnish when serving.
      • Serve with sour cream and Russian black bread.


      Please note that the cooking time does not include making the homemade beef broth.


      Calories: 171kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 99mg | Potassium: 851mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5560IU | Vitamin C: 40.1mg | Calcium: 115mg | Iron: 4.3mg