I’ve been making borscht for years, and I’m convinced it’s one of the most underrated winter soups out there. There’s something incredibly satisfying about the way tender beef, earthy beets, and tangy cabbage come together in a single pot to create this vibrant, ruby-red bowl of comfort. If you’ve never tried making it yourself, you’re missing out on a surprisingly simple recipe that’ll transform those cold evenings into something special.
Why You`ll Love this Hearty Borscht
This vibrant crimson soup brings together tender chunks of beef, sweet earthy beets, and a medley of vegetables in a rich, tangy broth that’ll warm you from the inside out.
I love how this recipe transforms simple ingredients into pure comfort food that’s perfect for those freezing evenings when you need serious winter warmth.
The combination of smoky ham bone, marrow-rich beef bones, and fresh vegetables creates layers of flavor that develop beautifully as the soup simmers.
What really sets this borscht apart is the roasted beets, which add natural sweetness and that gorgeous ruby color.
Plus, you’ll get multiple meals from one pot, and the flavors actually improve overnight.
It’s satisfying, nourishing, and exactly what cold weather demands.
What ingredients are in Hearty Borscht?
The foundation of this hearty borscht starts with a rich, deeply flavored stock made from multiple types of meat and bones. You’ll need beef shank or flank steak for tender chunks of meat, a meaty ham bone for smoky depth, and beef marrow bones that contribute body and richness to the broth.
The vegetable components include aromatic base vegetables for the stock, fresh beets that get roasted separately, and a colorful mix of sautéed vegetables that add texture and complexity to the finished soup.
For the Stock:
- 1 1/2 lbs beef shank or beef flank steak
- 1 meaty ham bone (about 1 pound)
- 2 beef bones with marrow (about 1 pound)
- 3 quarts water
- 1 onion
- 1 carrot, peeled
- 2 medium parsnips, peeled
- 1 stalk celery with leaves
- 3 dill sprigs
- 3 parsley sprigs
- 4 bay leaves
- 10 black peppercorns
- Salt, to taste
For the Soup:
- 2 large beets (about 1 1/4 pounds)
- 4 medium boiling potatoes, peeled and cut into large pieces
- 1 lb fresh ripe plum tomatoes, peeled and chopped (or 1 can, 16 ounces)
- Oil for sautéing (amount not specified)
- 1 onion (for sautéing)
- 1 carrot (for sautéing)
- 1 green pepper
- Cabbage (amount not specified)
- 1/4 cup lemon juice (plus more to taste)
- Tomato paste (amount not specified)
- Prunes (amount not specified)
- Sugar, to taste
- Black pepper, to taste
- Minced garlic (amount not specified)
- Bacon, optional (amount not specified)
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh dill, chopped
- Sour cream for serving
While the recipe provides specific measurements for the stock ingredients and main vegetables, some components like the cabbage, tomato paste, prunes, and garlic lack precise quantities, so you’ll need to adjust based on your taste preferences and desired consistency.
The bacon is completely optional but adds a nice smoky element if you choose to include it. Make sure to have aluminum foil on hand for roasting the beets, and plan ahead since this recipe requires at least 45 minutes for simmering the stock plus additional time for roasting the beets.
How to make this Hearty Borscht
Start by making the richly flavored stock that forms the backbone of this borscht. In a large soup pot, combine 1 1/2 lbs of beef shank or flank steak, 1 meaty ham bone (about 1 pound), and 2 beef marrow bones (about 1 pound) with 3 quarts of water. Bring everything to a boil over high heat, and watch carefully so you can skim off the foam that rises to the surface.
Once you’ve cleared away the foam, add 1 onion, 1 peeled carrot, 2 peeled parsnips, 1 stalk of celery with leaves, 3 dill sprigs, 3 parsley sprigs, 4 bay leaves, 10 black peppercorns, and salt to taste. Turn the heat down to low and let the stock simmer, partially covered, for at least 45 minutes until the meat becomes tender.
While the stock simmers, preheat your oven to 375°F, wash and dry 2 large beets, wrap each one separately in aluminum foil, and bake them for about 1 1/4 hours until they’re tender. When they’re cool enough to handle, remove the stems and peel, then cut the beets into julienne strips or fine dice.
Once your stock is ready, fish out the beef, ham bone, and marrow bones (but set aside everything except the marrow bones because you’ll use that meat later). Strain the stock through a fine sieve into a clean pot and throw away all those cooked vegetables and aromatics.
Bring the strained stock back to a boil and add 4 peeled and cut boiling potatoes along with 1 lb of peeled and chopped fresh plum tomatoes (or a 16-ounce can if you prefer), seasoning with salt. While the potatoes simmer for about 10 minutes, heat some oil in a large skillet over medium heat and sauté an onion, a carrot, and a green pepper until they soften slightly, which takes about 5 minutes.
Stir in your cabbage and continue cooking, stirring occasionally, until the cabbage softens too, about 10 minutes more. Add these sautéed vegetables to the soup, then sprinkle the beets with 1/4 cup of lemon juice and add them as well. Let everything simmer together for 5 to 7 minutes, uncovered.
Now it’s time to build those final layers of flavor. Add your tomatoes, tomato paste, and prunes to the pot, then season to taste with sugar, pepper, and additional lemon juice and salt if needed. Simmer for another 7 minutes to let all those flavors meld together.
Cut the beef you set aside into bite-sized pieces and scrape all the meat off the ham bone, adding both meats back into the soup. Remove the borscht from the heat and sprinkle it with minced garlic, bacon if you’re using it, and 3 tablespoons each of fresh parsley and dill.
Here’s the important part—let the borscht stand for at least 15 minutes before serving, which gives all those ingredients time to really get to know each other. When you’re ready to serve, garnish with additional chopped fresh herbs and pass the sour cream at the table so everyone can add a dollop to their bowl. A premium cookware set with quality pots and skillets will help ensure even heat distribution throughout the cooking process, making your borscht turn out perfectly every time.
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Hearty Borscht Substititions and Variations
While borscht traditionally calls for beef and pork bones, you can easily adapt this recipe to fit your dietary needs or what you’ve got on hand.
For vegetable substitutes, try turnips or rutabaga in place of parsnips, and red bell peppers instead of green. If you need meat alternatives, chicken thighs or turkey drumsticks work wonderfully, or you can make it completely vegetarian using mushroom stock.
I’ve discovered some excellent flavor enhancements over the years: a splash of red wine vinegar brightens the soup, while smoked paprika adds depth.
For serving suggestions, I love topping each bowl with a dollop of sour cream, fresh dill, and crusty rye bread on the side. Some folks even add a hard-boiled egg for extra richness.
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What to serve with Hearty Borscht
Because borscht is such a substantial, filling soup, I usually serve it with lighter accompaniments that complement rather than compete with its robust flavors.
For bread pairings, I love offering crusty rye bread or pumpernickel alongside the soup—their earthy flavors echo the beets beautifully. Dark breads also hold up well when dipped into the broth. Fresh rolls or garlic bread work nicely too if you prefer something milder.
Side salads provide a revitalizing contrast to the rich, hearty soup. I often prepare a simple cucumber salad with dill and sour cream, or a crisp green salad with a light vinaigrette.
The cool, crunchy texture balances the warm, tender vegetables in the borscht perfectly. These simple additions round out the meal without overwhelming your palate.
Final Thoughts
This hearty borscht has become one of my favorite soups to make, especially during colder months when I’m craving something warming and substantial.
Beyond its delicious taste, I appreciate the health benefits this soup provides. It’s packed with vegetables like beets, cabbage, and potatoes that deliver essential vitamins and fiber. The beef adds protein, making it a complete meal in one bowl.
I’ve also grown to appreciate the cultural significance of borscht. This traditional Eastern European dish has been nourishing families for generations, and making it connects me to that rich culinary heritage.
Whether you’re exploring new recipes or seeking comfort food, this borscht delivers on all fronts. I hope you’ll give it a try and make it your own.
Frequently Asked Questions
Can I Make Borscht in a Slow Cooker or Instant Pot?
Yes, I’d recommend using either appliance. For slow cooker tips, cook on low for 6-8 hours. The instant pot benefits include faster cooking—just 35 minutes under pressure achieves tender, flavorful borscht perfectly.
How Long Does Homemade Borscht Last in the Refrigerator?
I’ll share some storage tips: your homemade borscht lasts 3-5 days refrigerated in an airtight container. To prevent bacterial growth, I recommend cooling it quickly before refrigerating and reheating thoroughly before serving.
Can Borscht Be Frozen for Later Use?
Yes, I can freeze borscht for up to three months using proper freezing techniques. I’ll store it in airtight storage containers, leaving headspace for expansion, and thaw it overnight in the refrigerator before reheating.
Is Borscht Better the Next Day After Flavors Meld?
Yes, I’ve found borscht is definitely better the next day! The flavor development overnight creates incredible depth as the beets, herbs, and spices meld together. Next day enjoyment is truly when this soup shines at its absolute best.
What’s the Best Way to Reheat Leftover Borscht?
I prefer stovetop reheating for leftover borscht since it warms evenly and preserves the soup’s texture. Gently simmer until heated through. The microwave method works too, but stir frequently to prevent hot spots.
