Photography · Soup

Beetroot Borscht


In Bucovina we have borscht. It is a dish that can be for rich people or for poor people because of the vegetable you use in it. In our home every soup that is sour we call it borscht.

We make borscht sour with a homemade sour borscht which is good for a hangover too. If you don’t know how to make it or you can’t find in the store you can use lemon juice.

Borscht can include meat but I love it only with vegetables.


  • 3 beets washed very good
  • 3 potatoes
  • 1 onion
  • 2 carrots
  • 2 bay leaves
  • 4 tablespoons oil
  • 1 celery root
  • 1 parsley root
  • 6 cups vegetable broth
  • Salt
  • Pepper
  • Homemade sour borscht(depend on how sour you want the borscht) or 4 tablespoons lemon juice


Boiled the beetroot for 45 minutes or until they are soft. Take them out. In the same water add the potatoes cut in small pieces and boil them. Cut the rest of the vegetables and add them to the water (onion, carrots, celery root, parsley root).

Peel the beets and then grate them. Put them back in the pot with the rest of the vegetables.

Add the vegetable broth and the sour borscht (juice lemon). Start with a little sour borscht and then taste to see if you want more and let it boil for another 10 minutes.

Season with salt and pepper when is done and add more sour borscht if needed.

I love to eat it with sour cream. If you are a vegetarian go with fresh parsley on top.

In the summer you can eat this borscht cold. Enjoy!



66 thoughts on “Beetroot Borscht

  1. This looks delicious! I grew up on borscht as well, this was popular in our Polish household, especially on Christmas Eve. Thank you for sharing! Going to have to make my version very soon!

  2. My grandma too made it AJ… nice coincidence, we called her by the same name too. I, however detested borscht, and later that included gazpacho and salmorejo.
    I did though have a borscht in Seville of all places last year, and overcame my childhood phobia and did in fact enjoy it, so I’ll be having a go at this recipe… I’m sure it’ll be even better.
    By the way behappykatiej my grandmother was first generation English born from her Polish mother – my great grandmother!

  3. Do you make your own sour borscht by allowing beets or other vegetables to ferment? I have a container of fermented beet root in my refrigerator, but they didn’t turn out as good as I was hoping for. I added scallion and dill to the ferment, and it didn’t do much for the flavor. Next time I will use only beet root to see how that tastes.

    1. Proper traditional borș is not made made from vegetables, it’s made with ‘tārâță’, wheat bran, in water, fermented. Then it has all sorts of odd things added, eg twigs from vișine (a sour cherry tree); I can’t remember other things. We luckily have a Romanian shop nearby (Leeds) so buy it there.

      1. So true. I don’t think know how to do it. My mom use to do it , but now, there is a Romanian brand that does it and is very good. I think you can find a Polish version too in a Polish shop.

  4. I’ve never seen ‘borș’ spelt like that Gabi. Most westerners still think of ‘borsch’ as the one with beetroot and that it’s Russian. As you say, any soup made sour by adding borș is ‘borș’. As you also say they can also be eaten cold but something I learned in Bucovina is to serve it cold but with freshly made mămăliga which you take spoonfuls of drop them in the borș then take out with the spoon full of liquid and pop it in your mouth. It’s wonderfully refreshing whatever it’s made with but I do like it with meat too; chicken wings are good and we have that often. You’ll see I answered docsimonson above as the way he tried to make it sounds horrible. As I learned it two essential ingredients of the borș soup are ‘stevia’ (dock leaves) and ‘leuștan’ (lovage – which has disappeared completely from English cooking but was common in Elizabethan times, we always have it dried in the store cupboard, to make borș). Vegetarian ones I particularly like are potato borsch and, in the Spring, nettle (young leaves). I think sour cream is a must! Most of the Romanians I know also bite on an ‘ardei iute’ – chilli pepper – when eating borș but I don’t like that.

    1. Borș cold with mămăligă ia amazing. We use a lot leuștean in all the borș and ciorba. To make our borș sour we use in the spring macris – sorrel – which is full with vitamins. We use it in the salad too.

      1. The way you guys talk half English half Romanian is hilarious. We do the same thing in our house 😅✌🏼✌🏼.. BTW, this is one of my favourite borș ❤️

  5. Nice recipe there! My favorite borș is made in spring with all kind of leaves especially red orache leaves but also the one with meatballs – ‘perisoare’!

  6. Hi, Gabi! The borscht looks interesting! I’ve always wanted to try borscht as I love Eastern European culture. My wife is a 2nd Generation Polish-American and I believe the Poles consume borscht as well. Thank you for the inspiration and the recipe. I’m eager to read more!

  7. Oh man this is great! A real and authentic borscht recipe. Awesome! Are you from Romania? (I cannot see your About page on this app right now). I always wanted to try borscht. Coming from a home where my father was a chef and 100% Italian our kitchen and refrigerator were chock full of spices, dressings, and accoutrements. When we were very very young, my 3 older brothers would act like Dad in the kitchen. They always made “borscht!” Ha. Nothing like what it is supposed to be. They would combine every bottle of anything they could find. Mixed it together. Then dared any of us to eat it. Haha. Luckily they all grew up to be proper and accomplished cooks

    I thank you so much for sharing your vegetarian version of borscht! 👍🏼🌸

  8. Beets…
    In my home, my husband, my eldest daughter, and I, would always fight over who got to drink the beet juice after I cooked them. (as my youngest would run from the room :/). We would eat hot butter beets, and also pickled beets weekly. But I am still unsure of Borscht.
    Someday, maybe.

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