12 Hearty Winter Borscht Recipes to Warm Your Soul
As the winter frost settles in, there is nothing quite as comforting as a steaming bowl of borscht. This iconic beet-based soup, beloved across Eastern Europe, offers a perfect balance of earthy sweetness, tangy acidity, and hearty vegetables. Whether you prefer the traditional beef-laden version or a modern vegetarian twist, these twelve recipes provide a comprehensive guide to mastering this winter staple. Each bowl is a vibrant celebration of root vegetables, designed to nourish the body and bring a splash of color to the darkest days of the year.
Classic Ukrainian Beef Borscht
A robust and traditional version of the national dish, featuring tender beef chuck and a rich, deep-red broth infused with garlic and dill.
Ingredients
- •1 lb beef chuck cut into small cubes
- •3 large beets peeled and grated
- •2 medium potatoes peeled and cubed
- •1 large onion finely chopped
- •2 carrots grated
- •1/2 small head of cabbage shredded
- •2 tablespoons tomato paste
- •1 tablespoon white vinegar
- •3 cloves garlic minced
- •8 cups beef broth
- •2 tablespoons vegetable oil
- •Salt and pepper to taste
- •Fresh dill for garnish
- •Sour cream for serving
Method
- 1
1. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the beef cubes on all sides until well-seared.
- 2
2. Add the beef broth to the pot and bring it to a boil, then reduce the heat to low and simmer for about 45 minutes or until the beef begins to soften.
- 3
3. While the beef is simmering, sauté the onions and carrots in a separate skillet with a little oil until they are soft and translucent.
- 4
4. Stir the tomato paste into the onion and carrot mixture and cook for 2 minutes to caramelize the sugars before setting aside.
- 5
5. Add the cubed potatoes and shredded cabbage to the main pot with the beef and continue to simmer for 15 minutes.
- 6
6. Incorporate the grated beets, the sautéed onion and carrot mixture, and the vinegar into the soup, stirring well to distribute the color.
- 7
7. Simmer the entire mixture for another 15 to 20 minutes until all vegetables are tender but not mushy.
- 8
8. Stir in the minced garlic and season with salt and pepper, then let the soup rest for 10 minutes before serving garnished with dill and sour cream.
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Smoky Kielbasa and Cabbage Borscht
This variation uses smoked Polish sausage to provide a savory depth that perfectly complements the sweetness of the roasted beets.
Ingredients
- •12 oz smoked kielbasa sliced into rounds
- •4 medium beets roasted and diced
- •1 large yellow onion diced
- •3 cloves garlic minced
- •4 cups shredded green cabbage
- •1 large carrot sliced into half-moons
- •6 cups chicken or vegetable stock
- •1 tablespoon smoked paprika
- •2 tablespoons apple cider vinegar
- •Fresh parsley for garnish
Method
- 1
1. Preheat your oven to 400 degrees Fahrenheit and wrap the whole beets in foil, roasting them for 45-60 minutes until tender.
- 2
2. Once cooled, peel the beets and dice them into uniform half-inch pieces to ensure even distribution in the soup.
- 3
3. In a large stockpot, brown the sliced kielbasa over medium heat until the fat renders and the edges become crispy.
- 4
4. Remove the sausage and use the remaining fat to sauté the onions and carrots until the onions are golden brown.
- 5
5. Add the minced garlic and smoked paprika to the vegetables, stirring constantly for 1 minute to release the aromatics without burning them.
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6. Pour in the stock and bring the liquid to a gentle simmer before adding the shredded cabbage and the diced roasted beets.
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7. Return the browned sausage to the pot and stir in the apple cider vinegar to brighten the flavors of the heavy meats.
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8. Cover and simmer for 20 minutes, then season with salt and pepper and serve hot with a garnish of chopped fresh parsley.
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Vegetarian Wild Mushroom Borscht
An earthy, meat-free alternative that relies on dried porcini and fresh cremini mushrooms to create a complex umami-rich base.
Ingredients
- •1 oz dried porcini mushrooms
- •8 oz fresh cremini mushrooms sliced
- •3 large beets peeled and julienned
- •2 parsnips peeled and sliced
- •1 large leek white and light green parts only
- •1 can 15 oz tomato sauce
- •8 cups vegetable broth
- •1 tablespoon lemon juice
- •2 bay leaves
- •Fresh chives for garnish
Method
- 1
1. Place the dried porcini mushrooms in a small bowl and cover with 1 cup of boiling water, letting them soak for 20 minutes.
- 2
2. Drain the soaking liquid through a coffee filter to remove grit and save the liquid, then finely chop the rehydrated porcini.
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3. In a large pot, sauté the sliced leeks and fresh cremini mushrooms in olive oil until the mushrooms have released their moisture and browned.
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4. Add the julienned beets, sliced parsnips, and the chopped porcini to the pot, stirring to combine the vegetables.
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5. Pour in the vegetable stock, the reserved mushroom soaking liquid, and the tomato sauce, then drop in the bay leaves.
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6. Bring the soup to a boil, then lower the heat and simmer for 40 minutes until the beets and parsnips are completely tender.
- 7
7. Stir in the lemon juice to balance the earthiness of the mushrooms and remove the bay leaves before serving.
- 8
8. Ladle into bowls and garnish with a generous sprinkle of fresh chives and a crack of black pepper.
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Polish Clear Beet Barszcz
A refined, elegant, and strained broth that is vibrantly red and crystal clear, typically served with small dumplings called uszka.
Ingredients
- •5 large beets peeled and sliced
- •1 large onion halved
- •2 carrots roughly chopped
- •1 celery stalk chopped
- •3 cloves garlic crushed
- •2 whole cloves
- •1 tablespoon sugar
- •3 tablespoons lemon juice
- •8 cups water
- •Salt to taste
Method
- 1
1. Combine the sliced beets, onion, carrots, celery, and crushed garlic in a large pot with 8 cups of cold water.
- 2
2. Add the whole cloves and a pinch of salt, then bring the mixture to a very gentle simmer over medium-low heat.
- 3
3. It is crucial not to let the soup reach a rolling boil, as this will cloud the liquid; keep it at a bare simmer for 1 hour.
- 4
4. Once the beets have lost most of their color and the broth is a deep purple-red, remove the pot from the heat.
- 5
5. Strain the entire contents of the pot through a fine-mesh sieve lined with cheesecloth into a clean container, discarding the solids.
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6. Return the clear liquid to a clean pot and stir in the sugar and lemon juice to create a bright sweet-and-sour profile.
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7. Taste and adjust the seasoning with more salt or lemon juice as needed to ensure the broth is vibrant and flavorful.
- 8
8. Serve the hot clear broth in cups or bowls, traditionally accompanied by mushroom-filled mini dumplings.
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Creamy Roasted Beet and Apple Borscht
A velvety smooth pureed soup that combines the natural sugars of roasted beets with the tartness of Granny Smith apples.
Ingredients
- •4 large beets roasted and peeled
- •2 Granny Smith apples peeled and chopped
- •1 large white onion chopped
- •2 cups vegetable broth
- •1/2 cup heavy cream
- •1 teaspoon dried thyme
- •2 tablespoons butter
- •Toasted walnuts for garnish
Method
- 1
1. In a medium pot, melt the butter over medium heat and sauté the chopped onions until they are soft and golden.
- 2
2. Add the chopped apples and dried thyme to the pot, cooking for another 5 minutes until the apples begin to soften.
- 3
3. Roughly chop the pre-roasted beets and add them to the pot along with the vegetable broth.
- 4
4. Simmer the mixture for 15 minutes to allow the flavors of the apple, onion, and beet to fully integrate.
- 5
5. Using an immersion blender, process the soup until it is completely smooth and has a silky texture.
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6. Stir in the heavy cream and heat gently over low heat, being careful not to let the soup boil once the cream is added.
- 7
7. Adjust the seasoning with a pinch of salt and a squeeze of lemon if the soup is too sweet.
- 8
8. Serve in shallow bowls topped with a drizzle of cream and a handful of toasted walnuts for a crunchy contrast.
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Zesty Ginger and Orange Borscht
A modern, citrus-forward take on borscht that uses fresh ginger and orange zest to create a refreshing winter warmer.
Ingredients
- •4 medium beets peeled and grated
- •1 tablespoon fresh ginger grated
- •Zest and juice of 1 large orange
- •1 red onion finely diced
- •4 cups chicken broth
- •1 tablespoon honey
- •1/2 teaspoon ground coriander
- •Greek yogurt for garnish
Method
- 1
1. Sauté the red onion in a drizzle of olive oil until softened, then add the grated ginger and ground coriander.
- 2
2. Add the grated beets to the pot and stir for 3 minutes to coat them in the spices and aromatics.
- 3
3. Pour in the chicken broth and bring to a simmer, cooking for about 25 minutes until the beets are tender.
- 4
4. Stir in the orange juice, orange zest, and honey, then simmer for an additional 5 minutes to meld the flavors.
- 5
5. This soup can be served as-is for texture or blended for a smoother consistency depending on your preference.
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6. If blending, use a high-speed blender to ensure the ginger fibers are fully broken down into the liquid.
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7. Taste for balance, adding more honey if the orange is too tart or more ginger for extra heat.
- 8
8. Garnish each serving with a dollop of thick Greek yogurt and a little extra orange zest.
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Hearty Lamb and Root Vegetable Borscht
A rich and gamy version of the soup using lamb shoulder, making it an incredibly filling meal for the coldest winter nights.
Ingredients
- •1 lb lamb shoulder trimmed and cubed
- •3 large beets peeled and cubed
- •2 large carrots sliced
- •1 large rutabaga peeled and cubed
- •1 onion diced
- •3 cloves garlic minced
- •8 cups water or lamb stock
- •1/4 cup red wine vinegar
- •1 teaspoon caraway seeds
- •Fresh mint for garnish
Method
- 1
1. Brown the lamb cubes in a large pot over high heat until a deep crust forms on the meat, then remove and set aside.
- 2
2. In the same pot, sauté the onions, carrots, and rutabaga until they start to pick up color from the lamb fat.
- 3
3. Add the caraway seeds and garlic, stirring for one minute until the seeds become fragrant.
- 4
4. Return the lamb to the pot and add the cubed beets and the stock or water.
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5. Bring to a boil, then reduce heat to low, cover, and simmer for at least 90 minutes until the lamb is fork-tender.
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6. Stir in the red wine vinegar during the last 10 minutes of cooking to cut through the richness of the lamb.
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7. Season heavily with salt and black pepper to stand up to the bold flavors of the root vegetables and meat.
- 8
8. Serve in large bowls with fresh mint leaves scattered on top to provide a refreshing finish.
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Slow Cooker Pork and Beet Borscht
An effortless way to prepare a complex soup, allowing the pork and beets to slow-cook until they are incredibly tender.
Ingredients
- •1 lb pork shoulder cut into chunks
- •4 medium beets peeled and sliced
- •1 onion chopped
- •2 stalks celery sliced
- •1 can 14 oz diced tomatoes
- •6 cups beef broth
- •2 tablespoons Worcestershire sauce
- •1 tablespoon brown sugar
- •2 bay leaves
- •Sour cream for serving
Method
- 1
1. Place the pork chunks, chopped onion, sliced celery, and sliced beets into the basin of a 6-quart slow cooker.
- 2
2. Add the diced tomatoes with their juices, the beef broth, Worcestershire sauce, and brown sugar.
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3. Toss in the bay leaves and stir the contents to ensure the sugar and sauce are well distributed.
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4. Cover and cook on low for 7 to 8 hours, or on high for 4 hours, until the pork easily shreds with a fork.
- 5
5. Remove the bay leaves and taste the broth, adding salt or a splash of vinegar if needed to balance the sweetness.
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6. Shred the larger pieces of pork directly in the pot using two forks for a more rustic texture.
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7. Ladle the soup into bowls, ensuring everyone gets a good mix of pork and tender beet slices.
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8. Serve with a dollop of sour cream and perhaps a side of crusty bread to soak up the juices.
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Winter Sorrel Green Borscht
While typically a spring soup, this winter version uses jarred or frozen sorrel to provide a unique, tart green flavor profile.
Ingredients
- •2 cups chopped sorrel fresh or preserved
- •3 medium potatoes cubed
- •2 hard-boiled eggs chopped
- •1 onion finely diced
- •6 cups chicken broth
- •1/2 cup heavy cream
- •2 tablespoons butter
- •Salt and white pepper to taste
Method
- 1
1. In a large pot, melt the butter and sauté the diced onions until they are soft and translucent but not browned.
- 2
2. Add the cubed potatoes and the chicken broth to the pot, bringing the mixture to a boil.
- 3
3. Reduce the heat and simmer for 15 minutes or until the potatoes are completely tender when pierced with a fork.
- 4
4. Stir in the chopped sorrel; the leaves will turn from bright green to an olive color almost immediately as they cook.
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5. Simmer for just 5 more minutes to allow the tartness of the sorrel to infuse into the broth.
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6. Temper the heavy cream by mixing it with a ladle of hot broth before stirring it back into the main pot.
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7. Season with salt and white pepper, then gently stir in the chopped hard-boiled eggs just before serving.
- 8
8. Serve hot, traditionally with an extra slice of hard-boiled egg on top of each bowl for presentation.
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White Bean and Kale Vegetarian Borscht
A high-protein, fiber-rich version of the soup that replaces meat with creamy cannellini beans and hearty winter kale.
Ingredients
- •2 cans 15 oz cannellini beans drained
- •3 medium beets peeled and grated
- •4 cups chopped kale stems removed
- •1 large onion diced
- •3 cloves garlic minced
- •1 tablespoon tomato paste
- •6 cups vegetable stock
- •2 tablespoons balsamic vinegar
- •Olive oil for sautéing
Method
- 1
1. Heat olive oil in a large stockpot and sauté the onion until it begins to caramelize, then add the minced garlic.
- 2
2. Stir in the tomato paste and cook for 1 minute before adding the grated beets and the vegetable stock.
- 3
3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to soften the beets.
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4. Add the drained cannellini beans and the chopped kale to the pot, stirring well to submerge the greens.
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5. Continue to simmer for another 10 minutes until the kale is tender and the beans are heated through.
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6. Stir in the balsamic vinegar, which provides a sophisticated acidity that complements the kale and beets.
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7. Season with salt and a generous amount of black pepper to enhance the savory notes of the beans.
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8. Serve hot, perhaps with a sprinkle of vegetarian parmesan or a drizzle of high-quality olive oil.
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Spicy Horseradish and Beef Borscht
A sinus-clearing winter soup that adds a significant kick of heat through the addition of fresh prepared horseradish.
Ingredients
- •1 lb beef stew meat cut small
- •4 medium beets peeled and diced
- •1/4 cup prepared horseradish
- •1 large onion chopped
- •2 carrots diced
- •8 cups beef stock
- •2 tablespoons red wine vinegar
- •1 tablespoon vegetable oil
- •Fresh dill for garnish
Method
- 1
1. Brown the beef in a large pot with the vegetable oil until it is deeply colored on all sides.
- 2
2. Add the onions and carrots, cooking them in the beef drippings until the vegetables are softened.
- 3
3. Pour in the beef stock and the diced beets, then bring the mixture to a slow, steady boil.
- 4
4. Lower the heat and simmer the soup for 60 minutes, or until the beef is extremely tender and easy to chew.
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5. Stir in the red wine vinegar and the prepared horseradish, starting with half the amount and tasting as you go.
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6. Let the soup simmer for 5 more minutes to allow the horseradish flavor to permeate the meat and vegetables.
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7. Taste and add more horseradish if you prefer a sharper, spicier finish to the soup.
- 8
8. Serve very hot with a dollop of sour cream to help temper the heat and a sprinkle of fresh dill.
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Roasted Root Vegetable Medley Borscht
This version maximizes flavor by roasting a variety of winter roots like parsnips, carrots, and beets before simmering.
Ingredients
- •2 large beets peeled and cubed
- •2 parsnips peeled and cubed
- •2 large carrots peeled and cubed
- •1 sweet potato peeled and cubed
- •1 onion chopped
- •6 cups vegetable broth
- •2 tablespoons maple syrup
- •1 tablespoon apple cider vinegar
- •3 tablespoons olive oil
Method
- 1
1. Toss the cubed beets, parsnips, carrots, and sweet potato with olive oil, salt, and pepper on a large baking sheet.
- 2
2. Roast the vegetables at 400 degrees Fahrenheit for 35 to 40 minutes, turning once, until they are caramelized and tender.
- 3
3. While the vegetables roast, sauté the onion in a large soup pot until it is very soft and lightly browned.
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4. Transfer the roasted vegetables into the soup pot and add the vegetable broth, scraping any browned bits from the baking sheet.
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5. Bring to a simmer and cook for 15 minutes to allow the roasted flavors to infuse into the liquid broth.
- 6
6. Stir in the maple syrup and apple cider vinegar to enhance the natural sweetness of the roasted root vegetables.
- 7
7. For a thicker soup, lightly mash some of the vegetables with a potato masher directly in the pot.
- 8
8. Serve warm, garnished with a few sprigs of fresh thyme or a bit of cracked black pepper.
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Wrapping Up
Mastering the art of winter borscht allows you to bring centuries of culinary tradition into your own kitchen. These recipes offer a range of textures and flavors, from the light and clear to the thick and creamy. Remember that borscht often tastes even better the next day, as the flavors continue to meld in the refrigerator. Serve your favorite version with a generous dollop of sour cream and a side of dark rye bread for the ultimate winter meal. We hope these recipes keep you warm and satisfied throughout the coldest months.