Classic Borscht Recipe Video Tutorial

My First Borscht

I learned to make borscht from my friend Anya. She was my neighbor. I was so nervous the first time. I thought I would ruin it.

But Anya just laughed. She said, “Soup forgives everything.” She was right. My first pot was a bit lumpy. But it was still so good. That taught me to be brave in the kitchen.

Why We Cook the Beets First

You start by cooking the grated beets alone. This is the big secret. It makes their color so deep and red. It makes their flavor sweet, not earthy.

Doesn’t that smell amazing? It smells like the earth after rain. This step matters. It builds the soup’s heart. Good food takes its time. What’s your favorite smell from your kitchen? Mine is always onions and garlic cooking.

The Magic of Zazharka

Zazharka is just a fancy word for a simple thing. It is onions, celery, and pepper cooked slow. We add ketchup at the end. I still laugh at that. Ketchup in soup! But it works.

It adds a little tang and sweetness. This mix is the flavor base. *Fun fact: In many cultures, cooks start soup with a mix like this. In France, they call it mirepoix. It is the secret start of so many good dishes.

Putting It All Together

Now you add the zazharka to the big pot. Add the beans, too. Their juice makes the soup creamy. Then comes the magic touch. You add vinegar at the very end.

This matters so much. The vinegar makes all the flavors pop. It is not sour. It is bright. Taste it before and after. You will see. Do you like a little tang in your food, or do you prefer things more mild?

A Bowl of Goodness

Finally, you stir in the fresh dill and garlic. The smell fills your whole house. This soup is a full meal. It has beans for protein and veggies for vitamins.

It makes you feel strong and warm inside. Food is more than eating. It is about caring for yourself. What is a soup that makes you feel cared for? Tell me about it. I love to hear your stories.

Ingredients:

Ingredient	Amount	Notes
Beets, peeled and grated	3 medium
Olive oil, divided	4 Tbsp
Chicken broth	8 cups
Water	2 cups
Yukon potatoes, peeled and sliced	3 medium	Bite-sized pieces
Carrots, peeled and thinly sliced	2
Celery ribs, finely chopped	2	For the Zazharka
Red bell pepper, finely chopped	1 small	Optional, for the Zazharka
Onion, finely chopped	1 medium	For the Zazharka
Ketchup or tomato sauce	4 Tbsp or 3 Tbsp	For the Zazharka
White cannelini beans with juice	1 can
Bay leaves	2
White vinegar	2-3 Tbsp	Or to taste
Sea salt	1 tsp	Or to taste
Black pepper, freshly ground	1/4 tsp
Garlic clove, pressed	1 large
Dill, chopped	3 Tbsp

My Cozy, Colorful Borscht

Hello, my dear! Come sit. Let’s make borscht. It’s a beautiful pink soup from my family. My own Babushka taught me. We’ll make it together, step-by-step. It is full of good vegetables. Doesn’t that smell amazing? It tastes even better the next day. I still laugh at that. I always wanted to eat it right away. But Babushka was always right. The flavors need a little nap together. Now, let’s get your pot ready.

1. First, we prepare our vegetables. Peel and grate the three beets. Their color is so joyful! Peel and slice the carrots and potatoes. Keep the potato slices in a bowl of cold water. This stops them from turning brown. (Here’s a hard-learned tip: wear an apron for the beets! That pink juice loves to splash.)
2. Now, let’s start our soup. Heat 2 tablespoons of oil in your big pot. Add the grated beets. Sauté them for about 10 minutes. They will become a bit softer. This makes their flavor so sweet. My kitchen window steams up every time. It feels so cozy.
3. Pour in the broth and water. Add your sliced potatoes and carrots. Let it bubble for 10-15 minutes. The potatoes should be soft when poked with a fork. While that cooks, we make the “zazharka.” It’s just a fancy word for a tasty vegetable mix.
4. Heat the rest of your oil in a skillet. Add the chopped onion, celery, and bell pepper. Cook until they are soft and smell wonderful. Stir in the ketchup. It adds a little tang. Then put this whole mixture into your soup pot. What vegetable do you think makes the soup smell the best? Share below!
5. Almost done! When the potatoes are soft, add the beans with their juice. Drop in the bay leaves, salt, pepper, and pressed garlic. Now, the magic touch! Add the vinegar and fresh dill. The vinegar makes the flavors sing. Let it all simmer for a few more minutes. Taste it. You can add a little more salt or vinegar if you like. Then, it’s ready to eat.

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 big bowls
Category: Soup, Dinner

Three Fun Twists on the Classic

This soup is like a good friend. It is happy to change its outfit! Here are three fun ways to make it new.

• Use vegetable broth instead of chicken. It becomes a wonderful garden soup.
• Add a big spoonful of creamy horseradish on top. It gives a nice, warm kick.
• Throw in some shredded cabbage with the potatoes. It adds a lovely crunch.

Which one would you try first? Comment below!

How to Serve Your Beautiful Borscht

Ladle the hot soup into a deep bowl. I love to add a big dollop of cool sour cream. Sprinkle on extra fresh dill. A slice of dark, crusty bread on the side is perfect for dipping. For a drink, a cold glass of apple cider is lovely. My husband likes a dark beer with his. The flavors are so good together. Which would you choose tonight?

Keeping Your Borscht Bright and Tasty

Let’s talk about storing this lovely soup. Cool it completely first. Then it goes in the fridge for up to five days. The flavor gets even better the next day! For the freezer, use airtight containers. Leave some space at the top. It keeps well for about three months.

I remember my first big batch. I froze it in old yogurt containers. What a happy surprise on a busy Tuesday night! Batch cooking like this saves time and money. It means a good meal is always close by. That matters on tired days.

To reheat, just warm it gently on the stove. Add a tiny splash of water if it’s too thick. The beets might stain your plastic containers. That’s okay! It’s just their colorful nature. Have you ever tried storing it this way? Share below!

Fixing Common Borscht Surprises

Sometimes borscht can surprise you. Here are easy fixes. Is your soup not red enough? Sauté those grated beets well first. This brings out their deep, beautiful color. It makes the whole pot look jewel-bright.

Does it taste a bit flat? The secret is the vinegar at the end. Add just a teaspoon at a time. Taste after each addition. I once forgot the vinegar entirely. My soup was so sweet and one-note! That bright, tangy pop matters. It balances all the earthy, sweet flavors.

Are the vegetables too soft or too hard? Cut your potatoes and carrots the same size. This helps them cook evenly. Getting this right builds your cooking confidence. You learn to make it perfect for you. Which of these problems have you run into before?

Your Borscht Questions, Answered

Q: Is this soup gluten-free? A: Yes, if you use a gluten-free broth and ketchup. Always check the labels.

Q: Can I make it ahead? A: Absolutely! Make it up to two days before. Add the fresh dill when you reheat it.

Q: I don’t have cannellini beans. A: Great northern or navy beans work fine. You can even use a drained can of kidney beans.

Q: Can I double the recipe? A: You sure can. Just use your biggest pot. The cooking time stays about the same.

Q: Is the bell pepper important? A: It’s optional. It adds a nice sweetness. But your soup will still be wonderful without it. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cozy soup. It is full of good things and memories. Fun fact: In many families, no two pots of borscht ever taste exactly the same! That’s the beauty of home cooking.

I would love to see your creation. Did you add something special? Share a picture of your beautiful bowl. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!
—Lena Morales.