Classic Red Borscht | Borsch Recipe (Beet Soup) – Natasha’s Kitchen
100 Comments


Hi everyone, its Natasha of Natashaskitchen.com
and on today’s episode I’m so excited to share with you our borscht
recipe. This is one of our family’s favorite soups. Its flavor packed and so
good for you. It’s best to have all of the ingredients
prepped and ready to go which makes this soup super easy and carefree. Peel and
slice your potatoes into bite-sized pieces then transfer them to a bowl of
cold water to keep them from discoloring. Next, finely chopped two ribs of celery,
then finely dice one medium onion and if you have any great tips for chopping an
onion without the tearing effect, please let me know in a comment below. Now finely chop 1 small red bell
pepper and you can omit it if bell peppers don’t agree with you, but they do
add great flavor. Peel and thinly slice two medium
carrots, then on to our final bit of prep with the beets. I always recommend using
gloves when handling beets so it doesn’t stain your fingertips red. Slice off the
ends and use a regular potato peeler to peel off the skins. You can slice the
beets by hand into matchsticks but it’s so much easier to use a food processor
with a grater attachment, this way it just grates the beets up super fast and
keeps your hands and workstation clean. Place a large pot or Dutch oven over
medium-high heat and add two tablespoons of olive oil, then add the grated beets
and saute for ten minutes stirring occasionally until the beets are
softened. Now add four cups of low-sodium chicken broth and 6 cups of water. Drain
your potatoes and add them to the pot. Then add sliced carrots. Bring that to a
low boil and continue cooking for 10 to 15 minutes, or just until the potatoes are easily pierced with a fork. While the
potatoes are cooking, place a large skillet over medium-high heat and add
two tablespoons of oil. Add the chopped onion, celery and bell pepper and saute,
stirring occasionally, until softened and lightly golden, or about seven to eight
minutes. Then add four tablespoons of ketchup and stir fry for about 30
seconds, then transfer to the soup pot and continue cooking with the potatoes. Once the potatoes and carrots reach
their desired doneness, add one can of beans with their juice. Now we add all
the wonderful flavorings. We have two bay leaves, two to three Tbsp of white
vinegar, or to taste, a teaspoon of sea salt, 1/4 teaspoon of black pepper. Then
press in one large garlic clove and add three tablespoons of freshly chopped
dill. Let that simmer for another two to three minutes, then add more salt and/or
vinegar to taste. Oh my goodness! This brings back so many
sweet memories of my mom cooking in the kitchen and she made the best borscht.
And I learned from the best. And we’re gonna do the taste test because I am so
hungry. Alright, so while it’s nice and hot, we’re
ready to serve. Wow! And the color is just so beautiful and striking. This borscht
is flavor packed and it’s also so good for you – tons of veggies and protein with
the beans. It’s delicious. Okay and to serve it I always add a big dollop of
sour cream, or you can use Mayo if you’re feeling like you need a few extra
calories in your life. But seriously though, Mayo is really good, so you should
try it sometime. Okay, but we’re gonna use sour cream
today… generous dollop and garnish with a little more fresh dill. It’s so pretty.
Alright and I’m gonna pick up this bowl because the last thing you want on your
clothes is beet juice. That can be a booger to get out. Okay, here we go. That right there my friends is
old-school comfort food and it seriously tastes just like my mom’s. And the best
part is – my kids love this and it’s so good for you. It’s loaded with tons of
veggies – the beets are a great source of iron. Then you get a little protein with
the beans and then everything else. This is delicious!
Such an impressive soup to serve for a party, especially if your friends have
never tried this before. It is gorgeous, gorgeous and so good. And when I serve
this, I love to make these little French baguette toasts. I basically just slice
up a French baguette, butter both sides and saute it on a skillet and it gets
like this crispy crunchy… you heard that. My family fights over these, so I always
serve this with borscht. Let me know which camp you’re on. You guys love sour
cream or mayo? Let me know in the comments below and I hope this becomes a
new favorite for your family. If you like this video, give us a great big thumbs up
below. Make sure to subscribe to our Channel and we’ll see you next time. Hey,
before you go, if there are any recipes you’d like to see on our channel, let me
know in a comment below and if you love more easy soup recipes, check out some of
our favorites right over here and click below to subscribe and when you do, click
that little Bell icon and you’ll get notifications every time we post a new
recipe. We’ll see you next time.

100 thoughts on “Classic Red Borscht | Borsch Recipe (Beet Soup) – Natasha’s Kitchen

  1. To prevent tears while chopping onion, please use a sweet onion, or a Vidalia onion, (same thing) and you will not have any tears.

  2. Ты борщ то ела нормальный мясо сало где какая фасоль с сельдереем

  3. Wait? No cabbage? We always put cabbage. And meat. No garlic, or bell peppers though. And we don’t put ketchup or chicken or veggie broth, always water.

  4. My grandma was from theUkraine, she always made a normal classis borsh, not from your chemical concentrated" soup"but from meat in a classis way, so did my Mom and me. You should call it a chemical bean soup. By the way proteins from beans and meat are not equal. Don't lie to your subscribers. It is not borsh.

  5. Keep onions in the fridge and they lose their eye burning effect. In 1957 a Russian family shared their home made borscht with a dollop of sour cream with me. They had escaped from Russia, but a brother was never heard from again. Only their granddaughter spoke English.

  6. Where are you from Natasha, I am a quarter Russian, quarter Ukrainian, Quarter Latvian and quarter Belarussian

  7. Cut the onion in half and place in a bowl of cold water for 5 min before cutting. You’ll never tear up again!

  8. To lessen tears, put onions in freezer for 5 minutes before slicing. BTW, borscht is kosher, and borshch is Ukrainian/Russian.

  9. THANK YOU.. I LIKE IT..
    I would have omitted the 'booger'.. word with 'difficult'.. one thing we add to our borscht recipe is cabbage finely diced cabbage adds a lot of flavor also..
    try some tomato juice or a can of tomato sauce adds a lot of flavor and nutrition

  10. Remove the cover of onion and hold it under running water for a minute and now cut the onion in slices . U won't cry now

  11. i know how to cut onion without getting so drama hahaha, u just breath with ur mouth or chew some gum ..

  12. Why wouldnt you sautè the onions and celery in the same pot at the same time as the beets? I think you used one too many pots. Also ketchup? No. Missed opportunity to add a nice vinegar instead to get a better effect

  13. Yummy! 😁👍🏻 There are so many different ways of making this. You can add cabbage or not, tomatoes or not, meat or not, lol. 🤪 However you make it, it’s still nutritious and delicious! You’re adorable! 💜💐

  14. Дуже дякую за цей смачний рецепт! Today I decided to give it a try and cooked it for my family and it turned out delicious. This soup reminds me of my time in Ukraine and Russia. Keep posting amazing Ukraine inspired recipes 🙂

  15. Hi Natasha,
    Great video have you ever made White Borscht? I have my grandfathers recipe from Poland which was handed to my father and I have pasted it onto my Kids. Traditionally made for Easter Sunday, with salt pork polish sausage hard boiled eggs and horse radish. Would you be interested?

  16. Hello!!!! PHEW!!!! It's not BORSCH!! That's GROSS! How is your health after that? Better view this recipe https://youtu.be/nPGqTPvLS8o and Bon appetit!

  17. well honestly I've never had a problem tearing up with onions idk why I suppose I just eat them so often that I've just gotten used to it i mean I am serious I eat like two onions a day lol

  18. So many people claiming this isn’t the “traditional “ and seemingly forgetting that Borsch is just like bolognese in Italy, almost every family has its own version

  19. I have always been interested in this iconic great soup but unfortunately I don’t like beets but I might try this wonderful recipe

  20. Sour cream is my favorite in soup. Also, I like to dice my onions on a counter near an exhaust fan turned on full strength. Loved your video! The Red Borscht looks delicious!

  21. Brilliant. I am not an experienced cook, but it worked perfectly on my first attempt, absolutely delicious. It is not like the Borscht I am used to having lived in Moscow for 7 years, but it is much better, Thank you

  22. In my opinion Natasha took the borsh recipe and made it into something way more flavorful and its rich in color and the taste is out of this world! Dont miss the vinegar step, it changes everything! I never remember borsh tasting this flavorful, ever! I personally love this recipe way better

  23. If you use a super sharp knife the onions will not make you cry. A blunt knife will release the irritants. Also try putting them in the freezer for 10 minutes before cutting.
    Failing that, get some goggles or perhaps a scuba mask 😆👍

  24. Наташа, ну ты что не знаешь как борщ варить? Ну показала бы Американцам нормальный вариант борща….

  25. You can avoid tears while cutting the onions by following ways.
    1. Light a candle near your onion before cutting it.
    2. Chew some chew gum while cutting the onion
    3. Putt your onion in salt water for about 10 to 15 mins before cutting it (This method I use mostly).
    😇

  26. Use Swimmng goggles while cutting onions to avoid the Tearing effect.
    Tadda! "Nye platch" as the Russians say 🙂

  27. They say burning a couple candles around you are supposed to help because it attracts the gas released by the onions and combust it up

  28. Why bother sautéing the onions etc. separately and then adding them to the first pot? Why not do that first and then add the beet/potato/stock mixture to the same pot? One less pot to clean plus you don't leave behind all of the fond from the onions?

  29. I'd eat this soup rather than take that "Super Beets" supplement!! Looks nice and hearty and can be varied as to ingredients like all recipes. Never got the "traditional" or "authentic" bit so many folks seem to be hung up on; it stifles creativity in the kitchen. And like "chicken soup", each family may have their own favorites. That's not illegal,…yet!! And really traditional foods and authentic recipes from the past might have a few added ingredients you don't want, like insects, their eggs and larvae, and nasty soil nematodes and other parasites, for example. Don't need that kind of "protein" thanks very much; I'll take the beans she added to this soup!! 😀 LOL.

  30. I followed your recipe making this today…and may I say…. OMG so good. Why have I never had this before! This is addictive. It’s soup crack! Thank you for sharing b

  31. I am russian and my family cooks same version of borscht sometimes. But we call it vegetarian borscht. Nice for summer time

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  33. The only method not to cry when cutting onion 100% effective is to use Snorkeling goggles. They are cheap. Thanks for the recipe !

  34. I finally wanted to see borscht after a news reference. You have a great demeanor and this video is well done. But some comments below are unreasonably stubborn & just wanted to send you a good word. Well done again and thanks for the education 😊!!

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