17 Classic Borscht Soup Recipes

I’ll be honest, I was late to the borscht party. I used to just see a pink soup and not think much of it. But once I tried a real bowl, I was completely won over. That earthy sweetness from the beets, the tang from a bit of vinegar, and the rich, savory broth—it’s a flavor combination that’s truly special.

I learned that borscht isn’t just one recipe; it changes from family to family and region to region. Some are clear broths, some are creamy, and they can be served hot or cold.

Here are 17 classic borscht recipes that showcase how versatile and delicious this humble soup can be.

1. Ukrainian Red Borscht

The classic. A rich beef broth packed with beets, cabbage, potatoes, carrots, and often a bit of tomato paste, finished with a spoonful of sour cream and fresh dill.

Nutrition per serving:

1. Calories: 280
2. Protein: 18g
3. Carbs: 32g
4. Fat: 9g
5. Fiber: 7g

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2. Simple Vegetarian Borscht

A hearty, meat-free version using a robust vegetable broth. It gets its depth from mushrooms and a slow simmer of all the classic vegetables.

Nutrition per serving:

1. Calories: 210
2. Protein: 6g
3. Carbs: 38g
4. Fat: 5g
5. Fiber: 9g

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3. Clear Beef Borscht (Borshch Chystyj)

A refined, clear broth strained after simmering with beef and bones, served with small dumplings or simply with the shredded meat and vegetable garnishes on the side.

Nutrition per serving:

1. Calories: 240
2. Protein: 22g
3. Carbs: 20g
4. Fat: 8g
5. Fiber: 4g

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4. Green Borscht (Shchavlevy Borscht)

A tangy, sorrel-based soup instead of beet-based. It has a bright, lemony flavor and often includes hard-boiled eggs and potatoes.

Nutrition per serving:

1. Calories: 190
2. Protein: 9g
3. Carbs: 25g
4. Fat: 6g
5. Fiber: 4g

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5. Siberian Borscht

A heartier, chunkier version from Siberia, typically made with beef and adding beans for extra protein and substance.

Nutrition per serving:

1. Calories: 320
2. Protein: 24g
3. Carbs: 35g
4. Fat: 10g
5. Fiber: 10g

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6. Polish White Borscht (Barszcz Biały)

A fermented rye flour sour soup, traditionally served at Easter with boiled sausage and hard-boiled eggs. It’s tangy and unique.

Nutrition per serving:

1. Calories: 260
2. Protein: 14g
3. Carbs: 30g
4. Fat: 9g
5. Fiber: 3g

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7. Chilled Summer Borscht (Chłodnik)

A beautiful pink, cold soup made with fermented beet kvass, yogurt, or buttermilk, and loaded with fresh cucumbers, radishes, and dill.

Nutrition per serving:

1. Calories: 180
2. Protein: 8g
3. Carbs: 22g
4. Fat: 7g
5. Fiber: 5g

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8. Instant Pot Borscht

All the flavors of a long-simmered Ukrainian borscht, but ready in under an hour using the pressure cooker. Perfect for a weeknight.

Nutrition per serving:

1. Calories: 270
2. Protein: 19g
3. Carbs: 30g
4. Fat: 9g
5. Fiber: 7g

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9. Pork Rib Borscht

Using meaty pork ribs instead of beef creates a slightly sweeter, richer broth. A common variation in many family kitchens.

Nutrition per serving:

1. Calories: 350
2. Protein: 25g
3. Carbs: 28g
4. Fat: 15g
5. Fiber: 6g

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10. Vegan Borscht with White Beans

A completely plant-based, protein-rich version using white beans for creaminess and body, and a splash of apple cider vinegar for tang.

Nutrition per serving:

1. Calories: 250
2. Protein: 10g
3. Carbs: 42g
4. Fat: 5g
5. Fiber: 13g

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11. Quick “Cheater’s” Borscht

Starting with pre-cooked beets and good-quality beef broth cuts the time way down. You still get the classic flavor without the long cook.

Nutrition per serving:

1. Calories: 220
2. Protein: 15g
3. Carbs: 25g
4. Fat: 7g
5. Fiber: 6g

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12. Ukrainian Borscht with Salo

The traditional soup served with slices of salo (cured pork fatback) on dark rye bread on the side. The salo cuts the soup’s acidity perfectly.

Nutrition per serving (without bread):

1. Calories: 310
2. Protein: 18g
3. Carbs: 30g
4. Fat: 14g
5. Fiber: 7g

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13. Russian Cabbage Borscht

Often a bit heavier on the cabbage and may include a wider variety of root vegetables like parsnips or turnips alongside the beets.

Nutrition per serving:

1. Calories: 230
2. Protein: 12g
3. Carbs: 35g
4. Fat: 6g
5. Fiber: 8g

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14. Creamy Blended Borscht

All the vegetables are cooked until very soft, then blended into a smooth, vibrant pink puree. It’s elegant and has a velvety texture.

Nutrition per serving:

1. Calories: 200
2. Protein: 8g
3. Carbs: 28g
4. Fat: 7g
5. Fiber: 7g

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15. Borscht with Meatballs

Small, savory meatballs (often a mix of pork and beef) are added to the soup instead of, or along with, chunks of stew meat.

Nutrition per serving:

1. Calories: 300
2. Protein: 26g
3. Carbs: 25g
4. Fat: 12g
5. Fiber: 6g

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16. Lithuanian Cold Beet Soup (Šaltibarščiai)

Similar to Chłodnik, this is a staple summer dish. It’s always served cold, with a kefir or buttermilk base and topped with hot boiled potatoes.

Nutrition per serving:

1. Calories: 250
2. Protein: 10g
3. Carbs: 32g
4. Fat: 9g
5. Fiber: 5g

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17. Simple “Just Beet” Broth (Beet Consommé)

A clear, ruby-red broth made by simmering or juicing beets. It’s often served as a delicate first course, hot or cold, with a dab of sour cream.

Nutrition per serving:

1. Calories: 70
2. Protein: 3g
3. Carbs: 15g
4. Fat: 0g
5. Fiber: 4g

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