Homemade Borsch Recipe: a simple and authentic beetroot soup

Have you ever tasted a soup that wins you over first with its color and then with its flavor?

The first time I made traditional borsch without any special equipment, I realized how powerful simple ingredients can be. The aroma of slowly simmering vegetables, the touch of bay leaf and the freshness of lemon create a truly balanced and comforting dish. It is a recipe that warms you up and brings a sense of home and simplicity. Let’s see how to make homemade Borsch.

Vegetarian Soup Traditional Vegetarian

Homemade Borsch

Homemade Borsch is a traditional Eastern European beetroot soup made with vegetables and spices. A warm, light and flavorful dish perfect for any season.

Prep: 15m Cook time: 35m Total time: 50m Servings: 4 servings Cuisine: Eastern European Category: First courses

by Donato Paolino Published on 27 March 2026

Ingredients

• Peeled beets 400 g
• Onion 1 small
• Garlic 2 cloves
• Celery 1 stalk
• Parsnip 1 small
• Carrot 1 medium
• Water 1.5 l
• Vegetable bouillon 2 teaspoons
• Bay leaf 1
• Peppercorns to taste
• Lemon juice 2 tablespoons
• Marjoram 1/2 teaspoon
• Dried mushrooms 1-2 optional
• Salt to taste
• Black pepper to taste

Tools

• Large pot
• Knife
• Cutting board
• Ladle
• Wooden spoon

Instructions

1. Cut the beets into cubes and roughly chop onion, celery, carrot and parsnip.
2. Pour water into a large pot and add bouillon, bay leaf, peppercorns, marjoram and optional dried mushrooms.
3. Add all vegetables to the pot and bring to a boil.
4. Reduce heat and simmer for 30-35 minutes until vegetables are tender.
5. Stir occasionally to blend the flavors.
6. Add lemon juice in the last 3-5 minutes of cooking.
7. Adjust salt and pepper to taste.
8. Serve hot on its own or with bread, dumplings or croquettes.
9. Vegetables can be served in the soup or separately as a side dish.

Nutritional values (per serving)

Calories
65 kcal

Fat
0.5 g

Carbohydrates
13 g

Protein
2 g

Sugar
9 g

Fiber
3 g

Sodium
690 mg

Send me your recipe Print recipe

Chef’s Tips

The secret to the perfect color

Borsch is as much about visual appeal as it is about flavor. To achieve that deep, vibrant red color, it’s essential to add the lemon juice during the final minutes of cooking. This small step helps preserve the natural pigments of the beetroot and makes the soup look even more inviting before you even taste it.

How to balance sweetness and acidity

Beetroot has a naturally strong sweetness. The key to a well-balanced borsch is to gently offset it with a subtle acidic note. Lemon juice works perfectly, but it’s best to add it gradually and taste as you go, so you reach a harmony where neither flavor overpowers the other.

Choosing the right cut for your vegetables

The way you cut your vegetables will influence the final texture of the soup. Larger chunks create a more rustic and hearty dish, while smaller, finer cuts result in a smoother and more refined broth. A balanced approach often gives the best result, combining structure and elegance.

Let it rest for a deeper flavor

Like many traditional soups, borsch becomes even better after resting. Letting it sit for a few hours—or even overnight—allows the flavors to fully develop and blend together, resulting in a richer and more harmonious taste.

This post is also available in: