Borscht is a soup made with beets. It may be hot or cold.

Origin: Ukraine

Other names: Polish: barszcz; Russian: borshch; Ukranian: borshch; Yiddish: borsht.


6-8 servings

  • 8 cups water
  • 2 pounds (8 medium) beets, peeled and diced
  • 2 medium yellow onions, chopped
  • 1-2 cloves garlic, minced or chopped
  • 2 tablespoons tomatoe paste or 1/4 cup tomato puree
  • 3-6 tablespoons cider vinegar, red wine vinegar, or fresh lemon juice
  • 1-3 tablespoons brown sugar
  • About 2 teaspoons salt or 4 teaspoons kosher salt
  • Ground black pepper to taste
  • 2 bay leaves
  • 12 ounces (4 large) carrots, peeled and sliced or coarsely grated (optional)
  • 1 cup shredded turnips or rutagas (optional)


1. Bring the water to a boil, cover, reduce the heat to low.

2. Add the beets

Add the onions and garlic.

Cover and simmer for an hour.

3. Stir in the tomato paste, vinegar, sugar, salt, pepper, bay leaves, and, if using, carrots and/or turnips.

Simmer, about 30 mins. Serve hot with boiled potatoes or with Csipetke (see previous recipe).

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