Ukrainian Red Borscht Soup

This borscht recipe is delicious, nutritious, and full of flavor. Plus, its gorgeous red hue is absolutely stunning!

What Is Borscht? 

Borscht is a sour soup that is traditionally made with meat stock and boiled vegetables. The Ukrainian version, which features beets, is perhaps the most well known type — but varieties of borscht can be found throughout Central and Eastern Europe and Northern Asia. 

Borscht Ingredients

These are the ingredients you’ll need to make this top-rated borscht recipe: 

  • Sausage: This Ukrainian borscht recipe starts with a pound of pork sausage. 
  • Vegetables: You’ll need beets, carrots, baking potatoes, cabbage, and an onion. 
  • Canned tomatoes: Use drained diced tomatoes and canned tomato paste. 
  • Vegetable oil: Cook the onion in oil. 
  • Water: You’ll need almost nine cups of water for this big-batch soup. 
  • Garlic: Three cloves of garlic add bold flavor. 
  • Sugar: A teaspoon of white sugar lends subtle sweetness. 
  • Seasonings: Season the borscht with salt and pepper to taste. 
  • Sour cream: Top the borscht with sour cream. 
  • Fresh herbs: Garnish the soup with fresh parsley or dill. 

How to Make Borscht

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make Ukrainian borscht: 

  1. Cook the sausage and set aside. 
  2. Boil water, add the sausage, then add the vegetables and diced tomatoes. 
  3. Cook the onion, stir in the tomato paste, and thin with water. Transfer to the pot. 
  4. Add the garlic, cover, and turn off the heat. Stir in the sugar and seasonings. 
  5. Ladle into bowls and garnish with sour cream and fresh herbs. 

Tip from recipe creator : “This soup can be served vegetarian-style by omitting the sausage.”

How to Store Borscht

Store leftover borscht in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove. 

Can You Freeze Borscht?

Yes, borscht freezes well! When you add it to your freezer-safe containers, make sure to leave an inch or two of space at the top to allow for expansion. Freeze the borscht for up to two months. Thaw in the refrigerator overnight, then reheat in the microwave or on the stove. 

Allrecipes Community Tips and Praise

“This was the first time I've had borscht and now I see why so many people love it,” says one Allrecipes community member. “I can't believe how good it is.”

“Just perfect,” raves . “Classic recipe, great taste, my favorite.”

“BEST BORSCHT EVER,” according to . “I have made many different beet soup recipes over the years. The addition of an acidic ingredient (tomato) still allowed the beets to shine but removed the heavy, sometimes too earthy taste common to borscht.”

Editorial contributions by

Ukrainian Red Borscht Soup

close up on a bowl of red borscht soup, topped with sour cream and dill
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins


  • 1 (16 ounce) package pork sausage

  • 3 medium beets, peeled and shredded

  • 3 carrots, peeled and shredded

  • 3 medium baking potatoes, peeled and cubed

  • ½ medium head cabbage, cored and shredded

  • 1 cup diced tomatoes, drained

  • 1 tablespoon vegetable oil

  • 1 medium onion, chopped

  • 1 (6 ounce) can tomato paste

  • 8 ¾ cups water, divided, or as needed

  • 3 cloves garlic, minced

  • 1 teaspoon white sugar, or to taste

  • salt and pepper to taste

  • ½ cup sour cream, for topping

  • freshly chopped dill or parsley for garnish


  1. Gather all ingredients.

    ingredients gathered to make Ukrainian red borscht soup

    Dotdash Meredith Food Studios

  2. Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.

    crumbled sausage cooking in a skillet

    Dotdash Meredith Food Studios

  3. Fill a large pot halfway with water (about 8 cups) and bring to a boil.

  4. Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.

    vegetables added to a large pot

    Dotdash Meredith Food Studios

  5. Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.

    water, tomato paste and onion added to a skillet, stirring until well blended

    Dotdash Meredith Food Studios

  6. Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.

    garlic mixture and seasonings added to the soup

    Dotdash Meredith Food Studios

  7. Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!

    close up on a bowl of red borscht soup, topped with sour cream and dill

    Dotdash Meredith Food Studios

Recipe Tip

This soup can be served vegetarian-style by omitting the sausage.

Nutrition Facts (per serving)

257 Calories
14g Fat
24g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 257
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 26%
Cholesterol 31mg 10%
Sodium 626mg 27%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 17%
Total Sugars 8g
Protein 10g 20%
Vitamin C 39mg 44%
Calcium 78mg 6%
Iron 2mg 13%
Potassium 837mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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