Classic Borscht with Dill and Sour Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 2 tbsp neutral oil
• 1 medium onion, finely chopped
• 2 carrots, grated
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb (450 g) beets, peeled and julienned or grated
• 2 tbsp tomato paste
• 6 cups (1.4 L) low-sodium beef or vegetable broth
• 2 medium Yukon Gold potatoes, 1/2-inch cubes
• 2 cups (140 g) shredded green cabbage
• 1 bay leaf
• 1.5 tbsp red wine or apple cider vinegar
• 1 tsp sugar; 1 1/4 tsp kosher salt; 1/2 tsp black pepper
• 2 tbsp fresh dill, chopped
• Sour cream, for serving; dark rye bread, to serve

Do This

• 1. Warm 2 tbsp oil in a large pot over medium heat. Cook onion, carrot, and celery with a pinch of salt until soft, 6–8 minutes.
• 2. Stir in garlic, beets, and tomato paste; cook 2–3 minutes. Deglaze with 1 cup broth, scraping up any browned bits.
• 3. Add remaining broth, bay leaf, and potatoes. Bring to a boil, then reduce to a gentle simmer (185–195°F / 85–90°C) for 20 minutes.
• 4. Add cabbage and simmer until potatoes and cabbage are tender, 15–18 minutes.
• 5. Off heat, stir in vinegar, sugar, salt, pepper, and dill. Rest 10 minutes to meld.
• 6. Ladle hot into bowls. Top with a spoon of sour cream and extra dill. Serve with dark rye bread.

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Why You’ll Love This Recipe

• Vibrant, deeply flavored broth with sweet beets, tender potatoes, and silky cabbage.
• Flexible base: equally delicious with beef or vegetable broth.
• Balanced with a bright splash of vinegar and fresh dill for classic borscht character.
• Even better the next day and perfect with dark rye bread.

Grocery List

• Produce: Beets, yellow onion, carrots, celery, garlic, Yukon Gold potatoes, green cabbage, fresh dill, lemon (optional)
• Dairy: Sour cream
• Pantry: Neutral oil, tomato paste, low-sodium beef or vegetable broth, bay leaf, red wine or apple cider vinegar, sugar, kosher salt, black pepper, smoked or sweet paprika (optional), dark rye bread

Full Ingredients

Vegetables & Aromatics

• 2 tbsp neutral oil (30 ml)
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 2 medium carrots, coarsely grated (about 1 cup / 120 g)
• 2 celery stalks, small dice (about 3/4 cup / 80 g)
• 3 garlic cloves, minced (about 1 tbsp)
• 1 lb beets, peeled and julienned or coarsely grated (450 g)
• 2 medium Yukon Gold potatoes, 1/2-inch cubes (about 10 oz / 300 g)
• 2 cups shredded green cabbage (about 140 g)

Broth & Seasonings

• 6 cups low-sodium beef or vegetable broth (1.4 L)
• 2 tbsp tomato paste (30 g)
• 1 bay leaf
• 1.5 tbsp red wine vinegar or apple cider vinegar (22 ml)
• 1 tsp granulated sugar (4 g)
• 1 1/4 tsp kosher salt, plus more to taste (about 7 g)
• 1/2 tsp freshly ground black pepper
• Optional: 1/2 tsp smoked or sweet paprika

To Finish & Serve

• 2 tbsp fresh dill, chopped, plus more for garnish (about 10 g)
• 1/2 cup full-fat sour cream (120 g)
• Dark rye bread, warmed or toasted (about 6 slices)
• Lemon wedges, for serving (optional)

Optional Beef Upgrade

• 8 oz cooked shredded beef (225 g), added in the last 5 minutes to warm through
• Homemade beef broth option (yields ~6 cups): 1.5 lb beef shank or bone-in short ribs (680 g), 8 cups water (1.9 L), 1 onion (quartered), 1 bay leaf, 1 tsp kosher salt; simmer gently 2 to 2 1/2 hours, strain, and shred meat

Step-by-Step Instructions

Step 1: Prep and organize

Peel and julienne or coarsely grate the beets. Dice the onion and celery, grate the carrots, mince the garlic, cube the potatoes, and shred the cabbage. Wearing kitchen gloves while handling beets helps avoid stains. Set all ingredients near the stove.

Step 2: Sweat the aromatics

In a 5- to 6-quart heavy pot, warm the oil over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until soft and lightly sweet, 6 to 8 minutes. Do not let them brown; lower the heat if needed.

Step 3: Bloom tomato paste and beets

Stir in garlic, beets, and tomato paste (and paprika if using). Cook, stirring, for 2 to 3 minutes until the paste darkens slightly and coats the vegetables. Deglaze with 1 cup (240 ml) broth, scraping up any browned bits from the bottom of the pot.

Step 4: Build the soup and simmer

Add the remaining broth, bay leaf, and potatoes. Bring to a boil over medium-high, then reduce to maintain a gentle simmer at about 185 to 195°F (85 to 90°C). Cook uncovered for 20 minutes, stirring once or twice.

Step 5: Add cabbage and cook until tender

Stir in the shredded cabbage. Continue to simmer gently until the potatoes and cabbage are very tender, 15 to 18 minutes. If the soup looks too thick, add hot water or broth a splash at a time.

Step 6: Balance and finish

Remove from heat. Stir in vinegar, sugar, salt, pepper, and 2 tbsp chopped dill. Taste and adjust seasoning. If using the optional cooked beef, add it now and let the residual heat warm it through for about 5 minutes.

Step 7: Rest and serve

Let the borscht rest 10 minutes to meld. Ladle into warm bowls. Top each with a spoonful (1 to 2 tbsp) of sour cream and a pinch of fresh dill. Serve immediately with slices of dark rye bread and lemon wedges on the side, if desired.

Pro Tips

• Cut the beets into thin matchsticks or grate them for faster, more even cooking and a vibrant color.
• Add vinegar at the end and avoid prolonged boiling after adding acid to keep the broth brilliantly red.
• Use low-sodium broth so you can season precisely; different brands vary widely in saltiness.
• Resting the soup for 10 minutes before serving (and even overnight) deepens the flavor.
• Wear gloves and use a plastic or silicone cutting board when prepping beets to prevent stains.

Variations

• Beefy Borscht: Make the homemade beef broth with shank or short ribs (2 to 2 1/2 hours). Shred 8 oz of the meat and fold into the soup in Step 6.
• Vegetarian/Vegan: Use vegetable broth and a plant-based sour cream or skip the topping. For extra protein, add 1 cup cooked white beans in Step 6.
• Smoky-Spicy: Add 1/2 tsp smoked paprika and a pinch of red pepper flakes with the tomato paste in Step 3.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Flavor improves by day 2. Freeze (without sour cream) for up to 3 months; thaw overnight in the fridge. Reheat gently on the stove until steaming hot (at least 165°F / 74°C). Add fresh dill and sour cream after reheating. Rye bread is best fresh or lightly toasted just before serving.

Nutrition (per serving)

Approximate for 1 of 6 servings, using vegetable broth and 1 tbsp sour cream: 190 calories; 6 g fat; 29 g carbohydrates; 5 g protein; 5 g fiber; 620 mg sodium (varies with broth). Add about 70–90 calories per slice of dark rye bread. If adding 2 oz cooked beef per serving, add roughly 90 calories and 10 g protein.