Authentic Borscht With Potatoes is a comforting, colorful soup rooted in Ukrainian home cooking, made with tender beets, potatoes, cabbage, and aromatic vegetables simmered into a deeply satisfying bowl. This classic recipe highlights natural sweetness from beets, heartiness from potatoes, and a savory broth that tastes even better the next day. Whether you are new to borscht or grew up with it on the table, this version delivers traditional flavor with simple, wholesome ingredients.
Why You Will Love This Borscht With Potatoes
This borscht is nourishing, affordable, and packed with vegetables. It is filling enough to be a main meal yet light enough to enjoy year round. The potatoes make the soup hearty without needing meat, while beets give it that signature ruby color and earthy sweetness. Another reason to love this recipe is how well it keeps. Like many traditional soups, the flavors deepen as it rests, making leftovers especially delicious.
It is also naturally family friendly, vegetarian, and easy to adapt based on what you have on hand.
Ingredients for Borscht With Potatoes
Soup Base
- 2 tablespoons vegetable oil or sunflower oil
- 1 medium onion, finely chopped
- 1 large carrot, grated
- 2 tablespoons tomato paste
Vegetables
- 3 medium beets, peeled and grated or julienned
- 3 medium potatoes, peeled and diced
- 2 cups shredded green cabbage
Broth and Seasonings
- 8 cups vegetable broth or water
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Finish and Garnish
- 2 cloves garlic, minced
- Fresh dill or parsley, chopped
- Sour cream, for serving, optional
Ingredient Notes and Substitutions
Vegetable broth gives the soup more depth, but water works perfectly for a lighter taste. Yukon Gold or russet potatoes hold their shape well in soup. If you like a slightly tangy borscht, you can add a splash of lemon juice or mild vinegar at the end. For a heartier version, white beans can be added during simmering.
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Wash, peel, and prep all vegetables before you start cooking. Grate or julienne the beets, dice the potatoes into bite size pieces, shred the cabbage, grate the carrot, and finely chop the onion. Having everything ready makes the process smooth and relaxed.
Step 2: Build the Flavor Base
Heat the oil in a large soup pot over medium heat. Add the chopped onion and cook for about 4 to 5 minutes until soft and translucent. Stir in the grated carrot and cook for another 2 minutes. Add the tomato paste and cook for 1 to 2 minutes, stirring constantly, to deepen its flavor.
Step 3: Cook the Beets
Add the prepared beets to the pot and stir well so they are coated with the onion and tomato mixture. Cook for about 5 minutes, allowing the beets to soften slightly and release their color.
Step 4: Simmer the Soup
Pour in the broth or water and bring the soup to a gentle boil. Add the diced potatoes, shredded cabbage, bay leaf, salt, and black pepper. Reduce the heat to low and simmer uncovered for 20 to 25 minutes, or until the potatoes and cabbage are tender.
Step 5: Finish the Borscht
Add the minced garlic to the pot and simmer for 2 more minutes. Remove the bay leaf, taste, and adjust seasoning as needed. Turn off the heat and let the soup rest for at least 10 minutes before serving.
Pro Tips for Success
- Grate the beets for faster cooking and a smoother texture.
- Do not overboil. Gentle simmering preserves color and flavor.
- Let the soup rest before serving so the flavors meld.
- Taste and adjust seasoning at the end, not during early cooking.
- Use fresh herbs just before serving for the best aroma.
Flavor Variations
- Classic With Beans: Add cooked white beans for extra protein.
- Tangy Borscht: Stir in a teaspoon of lemon juice or mild vinegar at the end.
- Chunky Style: Dice beets instead of grating for a more rustic texture.
- Extra Herby: Add more dill or parsley directly into the pot before serving.
- Brothy Version: Use extra broth and slightly fewer vegetables for a lighter soup.
Serving Suggestions
Serve borscht hot with a generous spoonful of sour cream and a sprinkle of fresh dill or parsley. Crusty bread or rye bread on the side is traditional and perfect for dipping. This soup can also be served warm or at room temperature, depending on preference.
Storage and Freezing Instructions
Store leftover borscht in an airtight container in the refrigerator for up to 4 days. The flavor improves as it sits. Reheat gently on the stovetop over low heat. Borscht freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Fat | 7 g |
| Fiber | 6 g |
| Sodium | 520 mg |
FAQ About Borscht With Potatoes
Is borscht always vegetarian?
No, many traditional versions include beef or other meats. This potato based version is vegetarian and very common for everyday meals.
Why is my borscht not very red?
Overboiling or adding acidic ingredients too early can dull the color. Gentle simmering and adding acid at the end helps preserve the vibrant beet color.
Can I make borscht ahead of time?
Yes, borscht is ideal for making ahead. It tastes even better the next day after the flavors have blended.
What kind of potatoes are best?
Yukon Gold and russet potatoes work best because they become tender without falling apart.
Do I have to use sour cream?
No, sour cream is traditional but optional. The soup is delicious on its own or with fresh herbs only.
Authentic Borscht With Potatoes
Equipment
- large soup pot
- box grater or julienne tool
- chef knife
- cutting board
- wooden spoon
Ingredients
- 2 tbsp vegetable oil or sunflower oil
- 1 medium onion, finely chopped
- 1 large carrot, grated
- 2 tbsp tomato paste
- 3 medium beets, peeled and grated or julienned
- 3 medium potatoes, peeled and diced
- 2 cups shredded green cabbage
- 8 cups vegetable broth or water
- 1 bay leaf
- 1 tsp salt, or to taste
- 0.5 tsp black pepper
- 2 cloves garlic, minced
- fresh dill or parsley, chopped, for garnish
- sour cream, for serving (optional)
Instructions
- Wash, peel, and prepare all vegetables. Grate or julienne the beets, dice the potatoes, shred the cabbage, grate the carrot, and finely chop the onion.
- Heat oil in a large soup pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in the carrot and cook 2 minutes, then add the tomato paste and cook 1 to 2 minutes until fragrant.
- Add the beets to the pot and stir well. Cook for about 5 minutes so the beets soften slightly and release their color.
- Pour in the broth or water and bring to a gentle boil. Add potatoes, cabbage, bay leaf, salt, and black pepper. Reduce heat and simmer uncovered for 20 to 25 minutes, until vegetables are tender.
- Add the minced garlic and simmer 2 more minutes. Remove the bay leaf, taste, and adjust seasoning. Let the borscht rest for at least 10 minutes before serving.
Notes
Nutrition
Final Thoughts
Authentic Borscht With Potatoes is a timeless recipe that proves simple ingredients can create extraordinary flavor. Warm, nourishing, and deeply comforting, this soup belongs in every home cook’s collection. Whether you serve it for a cozy family dinner or prepare it ahead for easy meals, this borscht delivers tradition, taste, and satisfaction in every bowl.
