How to Make Authentic Borscht: The Classic Eastern European Beet Soup

Borscht is one of the most iconic soups in Eastern European cooking. The deep ruby-red color and tangy richness hit different every time—especially on a cold Pacific Northwest day.

We sell all the ingredients you need at Kalinka Euro Market, so here's how to make it at home.

What Is Borscht?

Borscht (борщ) is a beet-based sour soup originating in Ukraine, though it's beloved across Russia, Poland, and much of Eastern Europe. Every family has their own version.

The basics: Beets give it that unmistakable red color. A small amount of acid—vinegar or lemon juice—keeps the soup vibrant and balances the natural sweetness of the beets.

A bit of history: UNESCO added Ukrainian borscht to its list of intangible cultural heritage in 2022, recognizing it as a dish that connects communities across generations.

Classic Ukrainian-Style Borscht

This is the version most people think of—served hot with sour cream on top.

Serves: 6–8 Time: About 2 hours

Ingredients

For the broth:

• 1.5 lbs beef short ribs or chuck (or pork ribs)
• 10 cups cold water
• 1 onion, halved
• 2 bay leaves, a few peppercorns, salt

Vegetables:

• 3 medium beets, peeled and grated
• 4 cups green cabbage, shredded
• 3 medium potatoes, cut in bite-sized pieces
• 2 carrots, grated
• 1 onion, diced
• 3 garlic cloves, minced

Other:

• 2 tablespoons tomato paste
• 2 tablespoons white vinegar (or fresh lemon juice)
• 2 tablespoons sunflower or vegetable oil
• 1 teaspoon sugar
• Salt and pepper to taste

To serve:

• Smetana or sour cream
• Fresh dill
• Dark rye bread

Instructions

Step 1: Make the Broth

Place meat, water, halved onion, bay leaves, and peppercorns in a large pot. Bring to a boil, skim off the foam, then reduce to a low simmer. Cook 1 to 1.5 hours until the meat is tender.

Remove the meat, shred it, and discard bones. Strain the broth. You want about 8 cups of clear broth.

Step 2: Sauté the Beets (Most Important Step)

This step is what keeps that deep red color. Don't skip it.

Heat oil in a large skillet over medium heat. Add grated beets and cook 5 minutes, stirring. Add vinegar and tomato paste—the acid locks in the color. Cook another 3–4 minutes until soft. Set aside.

Step 3: Build the Soup

Bring broth to a boil. Add potatoes and shredded cabbage. Cook 10 minutes.

In the same skillet, sauté diced onion 3–4 minutes, add carrots and cook 3 more minutes, then add garlic for 1 more minute.

Add the onion-carrot mix to the pot. Add the beet mixture. Add shredded meat. Add sugar. Season with salt and pepper.

Simmer everything together for 10–15 more minutes.

Step 4: Rest Before Serving

Turn off the heat. Cover and let rest at least 20 minutes. Borscht tastes better the longer it sits—it's even better the next day.

How to Serve

• Ladle into deep bowls
• Add a generous spoonful of smetana in the center
• Top with fresh dill
• Serve with dark rye bread alongside

Don't stir in the sour cream right away—let it melt slowly as you eat.

Pro Tips

Keep the red: Always add vinegar or lemon juice when cooking the beets. Without acid, the soup turns brown-orange.

Better next day: Make it the night before. The flavors come together overnight.

Vegetarian version: Skip the meat, use vegetable broth, add a can of kidney beans for protein.

The right smetana: Eastern European smetana is thicker and richer than American sour cream. We carry it at Kalinka.

Frequently Asked Questions

Can I use canned beets? You can, but fresh gives better flavor and color. If using canned, skip the raw beet sautéing—just add them toward the end with the other vegetables.

How long does borscht keep? Refrigerate up to 5 days. Freezes well for 3 months. Store without the sour cream garnish.

What cut of beef is best? Bone-in cuts like short ribs or beef bones make the richest broth. Chuck roast works well too.

Where to Find Borscht Ingredients in Battle Ground

We carry everything you need at Kalinka Euro Market:

• Fresh beets (in season)
• Russian smetana (the real thing, not American sour cream)
• Eastern European tomato paste
• Dark rye bread for serving

📍 813 W Main St UNIT 110, Battle Ground, WA 98604 🕐 Open daily 10AM – 8PM