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Every time I make borsch, the aroma brings me right back to my childhood kitchen in Russia — that deep, earthy scent of beets, garlic, and cabbage simmering together. It’s a soup that tells a story. My mom used to say, “Borsch isn’t just food, it’s love in a bowl.” And she was right. This recipe is one of the first I ever learned to make, and now it’s one of my family’s most requested dinners.
What I love most about this Classic Borsch is how simple and wholesome it is — packed with vegetables, rich in flavor, and ready in just about 30 minutes when made in a pressure cooker. It’s also one of those rare meals that satisfies everyone — comforting, hearty, and full of color. If you enjoy cozy comfort food like this, you’ll love my Split Pea Soup, Creamy Wild Mushroom Soup, and French Onion Soup — all perfect for chilly evenings.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 15 minutes of cook time using a pressure cooker.
- Nutritious: Beets are full of vitamins, minerals, and antioxidants.
- Flexible: Make it with beef or keep it vegetarian.
- Comforting: A hearty, rich soup that warms you up instantly.
- Make-ahead friendly: The flavor only gets better the next day!
Tools That Make It Easier
- Measuring cup and spoons: For precise seasoning and water measurement.
- Garlic press: Quickly preps the garlic for that signature flavor.
- Pressure cooker: Cuts hours off the traditional recipe while keeping all the richness.
- 10 Pc Glass Bowl Set: Keeps all your chopped ingredients organized before cooking.
If you love easy pressure cooker meals, try my Quick Chicken Alfredo Pasta or One-Pot Pasta next.
What You’ll Need From Your Pantry
Borsch Base:
- 1 lb stew beef
- 1 yellow onion, medium
- 4 tablespoon olive oil
- 14 cups cold water
- 3 carrots, diced
- 3 potatoes, peeled and diced
- 3 beets, peeled and diced
- ½ head green cabbage, shredded
- 2 cloves garlic, pressed
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 bay leaves
- ¼ cup chopped parsley or dill
Garnish:
Before You Start: My Quick Tip
- I always wear gloves when peeling beets — they stain everything pink, including your hands!
- For deeper flavor, try using bone-in beef — it creates a naturally rich broth.
- If you want a vegetarian version, simply skip the beef and replace water with vegetable broth.
- The soup actually tastes even better the next day, once the flavors meld together.
- I like to serve it with Easy Dinner Rolls, Homemade Croutons, or a slice of Simple Bread Pudding for dessert.
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Let’s Make It Together
- Turn the pressure cooker on and set it to sauté. Brown the stew beef, then remove and drain it if needed.
- Add olive oil and onion, sautéing until soft — about 2 minutes.
- Add the beef, carrots, potatoes, beets, cabbage, garlic, salt, bay leaves, pepper, and parsley or dill. Pour in cold water last.
- Close and lock the lid of the pressure cooker. Set it to high pressure and cook for 10 minutes (or according to your cooker’s manual).
- Let the pressure release naturally for 5 minutes before opening.
- Spoon into serving bowls, garnish with sour cream and fresh herbs, and enjoy!
Recipe variations
- Vegetarian Borsch: Omit the beef, use veggie broth, and add more cabbage.
- Spicy Borsch: Add a pinch of cayenne pepper or chili flakes.
- Tomato Borsch: Stir in a tablespoon of tomato paste for a tangy twist.
- Summer Borsch: Chill and serve with ice-cold sour cream and fresh dill.
If you like creative recipe twists, check out my Pumpkin Bread with Vanilla Glaze and Caramel Banana Muffins — they’re the perfect desserts to follow a warm bowl of soup.
Storing Borsch
To store: Transfer to an airtight container and refrigerate for up to 5 days.
To freeze: Let cool, then pour into freezer-safe bags or containers. Freeze flat for up to 3 months.
To reheat: Thaw overnight and warm gently on the stove.
For other great make-ahead meals, try my Stuffed Peppers and Split Pea Soup — both reheat beautifully.
Final Thoughts
This Classic Borsch is a dish close to my heart — rich, colorful, and full of warmth. Every spoonful reminds me of home and family dinners where the table was full of laughter. Whether you’re new to making borsch or rediscovering it, this recipe will become one of your go-tos.
Classic Borsch
Ingredients
- 1 lb Stew Beef
- 1 Yellow Onion Medium
- 4 tablespoon Olive Oil
- 14 Cups Cold Water
- 3 Carrots Diced
- 3 Potatoes Peeled and Diced
- 3 Beets Peeled and Diced
- ½ Head of Green Cabbage Shredded
- 2 Cloves of Garlic Pressed
- ½ teaspoon Salt
- ½ teaspoon Ground Pepper
- 2 Bay Leaves
- ¼ Cup Chopped Parsley or Dill
Garnish
Instructions
- Turn the pressure cooker on and set it to sauté mode. Brown the stew beef in the pressure cooker, then remove and drain any excess fat if needed.
- Add olive oil and onions to the pressure cooker. Sauté the onions for about 2 minutes until soft.
- Return the browned beef to the pot, then add the carrots, potatoes, beets, cabbage, garlic, salt, bay leaves, pepper, and parsley or dill. Pour in the water last.
- Close and lock the lid of the pressure cooker. Set to high pressure and cook for 10 minutes, or according to your pressure cooker’s manual recommendations.
- After cooking, allow the pressure to release naturally for 5 minutes before opening the lid.
- Spoon the borscht into serving bowls, garnish with sour cream and fresh dill or parsley, and serve warm.
Notes
Nutrition
From My Kitchen to Yours
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I’ve Got Answers
Can I make this without a pressure cooker?
Yes! Simmer everything on the stovetop for about 1 hour until the vegetables are tender.
Can I use canned beets instead of fresh?
You can, but fresh beets give a brighter color and deeper flavor.
What meat works best?
I prefer stew beef, but short ribs or even chicken can be used depending on your taste.
What should I serve with borsch?
Try it with Easy Dinner Rolls, French Onion Soup as a starter, or finish with a slice of Bread Pudding for dessert.
Can I freeze borsch with sour cream added?
No — add sour cream only when serving to keep the texture smooth.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
Timur Plosenko says
BORSCH BUT NOT BORSCHT!!!!! NO T!!!!!
Arina says
Thank you for letting me know.