Authentic Russian/Ukrainian Borscht

READY IN: 2hrs 30mins
Recipe by AniSarit

This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).

Top Review by nyneelie

This recipe is nothing short of a symphony in a pot. WoW!
I had this kind of Borscht in the Village/Manhattan and was unable to duplicate it.
The only change I would make is to brown the beef first. The chemical reaction makes
the beef more flavorful.
I literally, drank a cup of the broth. Sheer heaven. I was concerned about the two lemons and bunch of dill. Worried for nothing. The flavors meshed exquisitely.
To make it more of a meal, on the third day, I added freshly cooked rice.
My daughter is already asking me to make another batch.
Bravo to you, AniSarit.
This recipe is a keeper, for sure. Thank you very much :)

Ingredients Nutrition

  • 1 12-2 lbs beef, cubed (preferably with bones)
  • 4 large beets, peeled and eighthed (or 6 average beets, quartered)
  • 2 lemons
  • 1 small head of cabbage, shredded (the smallest you can find)
  • 2 large carrots, cut up as you like it (cubed, rounded, shredded, etc)
  • 14 ounces tomato sauce
  • 1 bunch dill, minced
  • 12 cup instant chicken-style consomme soup and seasoning mix (I like Osem)
  • 1 medium onion, whole
  • Optional

  • 3 -4 small potatoes (cubed) or 12 cup rice


  1. To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
  2. Remove all froth that comes up from the meat.
  3. Continue to boil on med-high until no more froth comes up.
  4. Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
  5. Fill with water, cover partially with lid, and let cook for 90min.
  6. After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
  7. You can add the rice and/or potatoes at this point, if you like.
  8. Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
  9. The soup is great on day 1, but tastes much better on days 2-3.
  10. Enjoy the soup while it's very hot.

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