10 Delicious Borscht Recipes from Around the World - 2026

Borscht, a hearty and flavorful beet soup, has been a staple in Eastern European cuisine for centuries. In 2026, this traditional dish continues to evolve, with chefs and home cooks around the world adding their unique twists. Whether you prefer a classic Ukrainian borscht or a modern fusion version, there's a borscht recipe out there for everyone. Join us as we explore the top 10 borscht recipes from around the world, each offering a unique blend of flavors and textures.

What is Borscht?

Borscht is a soup made primarily from beetroot, which gives it a distinctive red color. The base of the soup can vary, but it often includes a combination of vegetables such as cabbage, carrots, onions, and potatoes. Meat, usually beef or pork, is often added for a heartier dish, but vegetarian and vegan versions are also popular.

The origins of borscht can be traced back to ancient Ukraine, where it was a staple food for peasants and nobility alike. Over time, it spread to other countries in Eastern Europe and beyond, each region adding its unique ingredients and cooking methods.

The Classic Ukrainian Borscht Recipe

No list of borscht recipes would be complete without the classic Ukrainian version. This recipe is rich, hearty, and full of flavor, making it a favorite in 2026.

Ingredients:

2 lbs beef bones
1 large beef bone with marrow
2 carrots, peeled and diced
2 onions, diced
2 beets, peeled and thinly sliced
2 potatoes, peeled and diced
1 head of cabbage, thinly shredded
2 tomatoes, diced
2 cloves of garlic, minced
2 bay leaves
Salt and pepper to taste
2 tbsp vegetable oil

Instructions:

Prepare the broth: In a large pot, bring the beef bones and marrow bone to a boil. Reduce the heat and simmer for about 2 hours, skimming the foam as it rises.
Sauté the vegetables: In a separate pan, heat the vegetable oil over medium heat. Add the carrots, onions, and beets, and sauté until softened.
Combine the ingredients: Add the sautéed vegetables to the broth, along with the potatoes, cabbage, tomatoes, garlic, and bay leaves. Simmer for another 30 minutes.
Season and serve: Season with salt and pepper to taste. Ladle the borscht into bowls and serve with a dollop of sour cream and a sprinkle of fresh dill.

Polish Borscht: Barszcz Czerwony

Polish borscht, known as barszcz czerwony, is a lighter version of the Ukrainian classic. It is often served with small dumplings called uszka and is a popular dish during the Christmas season in 2026.

Ingredients:

2 beets, peeled and grated
1 onion, finely chopped
2 carrots, peeled and grated
2 potatoes, peeled and diced
1 litre of vegetable or beef broth
1 bay leaf
Salt and pepper to taste
2 tbsp vegetable oil
Sour cream and fresh dill for garnish

Instructions:

Sauté the vegetables: In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, and beets, and sauté until softened.
Add the broth and potatoes: Pour in the broth and add the diced potatoes. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Season and serve: Add the bay leaf and season with salt and pepper to taste. Ladle the borscht into bowls and serve with uszka, a dollop of sour cream, and a sprinkle of fresh dill.

Russian Borscht: Traditional and Hearty

Russian borscht is known for its hearty ingredients and rich flavor. It often includes a variety of meats and is served with a side of dark rye bread and pickles.

Ingredients:

500g beef, cut into cubes
2 beets, peeled and grated
2 carrots, peeled and grated
1 onion, finely chopped
2 potatoes, peeled and diced
1 head of cabbage, thinly shredded
2 tomatoes, diced
2 cloves of garlic, minced
2 bay leaves
Salt and pepper to taste
2 tbsp vegetable oil

Instructions:

Brown the beef: In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
Sauté the vegetables: In the same pot, add the onion, carrots, and beets, and sauté until softened.
Combine the ingredients: Add the browned beef, potatoes, cabbage, tomatoes, garlic, and bay leaves. Cover with enough water to cover all ingredients and simmer for about 1 hour.
Season and serve: Season with salt and pepper to taste. Serve the borscht with a side of dark rye bread and pickles.

Lithuanian Borscht: Green and Herbal

Lithuanian borscht, known as šaltibarščiai, is a unique take on the traditional beet soup. It is made with raw beets, cucumbers, and herbs, giving it a refreshing green color and tangy flavor.

Ingredients:

2 raw beets, peeled and grated
1 cucumber, peeled and grated
1 bunch of fresh dill, chopped
1 bunch of fresh parsley, chopped
2 hard-boiled eggs, chopped
1 cup of kefir or buttermilk
Salt and pepper to taste

Instructions:

Combine the ingredients: In a large bowl, mix the grated beets, cucumbers, dill, and parsley.
Add the kefir and eggs: Stir in the kefir and chopped hard-boiled eggs.
Season and serve: Season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour before serving.

Belarusian Borscht: With a Twist

Belarusian borscht often includes unique ingredients like mushrooms and potatoes, giving it a hearty and earthy flavor.

Ingredients:

1 lb beef, cut into cubes
2 beets, peeled and grated
2 carrots, peeled and grated
1 onion, finely chopped
2 potatoes, peeled and diced
1 cup of mushrooms, sliced
2 tomatoes, diced
2 cloves of garlic, minced
2 bay leaves
Salt and pepper to taste
2 tbsp vegetable oil

Instructions:

Brown the beef: In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
Sauté the vegetables: In the same pot, add the onion, carrots, and beets, and sauté until softened. Add the mushrooms and cook until they release their moisture.
Combine the ingredients: Add the browned beef, potatoes, tomatoes, garlic, and bay leaves. Cover with enough water to cover all ingredients and simmer for about 1 hour.
Season and serve: Season with salt and pepper to taste. Serve the borscht hot with a side of dark rye bread.

Romanian Borscht: Zacinito

Romanian borscht, known as zacinito, is a spicy version of the traditional beet soup. It includes a variety of spices and often serves as a comforting dish during the colder months of 2026.

Ingredients:

1 lb pork, cut into cubes
2 beets, peeled and grated
2 carrots, peeled and grated
1 onion, finely chopped
2 potatoes, peeled and diced
1 head of cabbage, thinly shredded
2 tomatoes, diced
2 cloves of garlic, minced
1 tsp paprika
1 tsp caraway seeds
2 bay leaves
Salt and pepper to taste
2 tbsp vegetable oil

Instructions:

Brown the pork: In a large pot, heat the vegetable oil over medium heat. Add the pork cubes and brown on all sides. Remove the pork and set aside.
Sauté the vegetables: In the same pot, add the onion, carrots, and beets, and sauté until softened. Add the paprika and caraway seeds and stir to combine.
Combine the ingredients: Add the browned pork, potatoes, cabbage, tomatoes, garlic, and bay leaves. Cover with enough water to cover all ingredients and simmer for about 1 hour.
Season and serve: Season with salt and pepper to taste. Serve the borscht hot with a side of crusty bread.

Korean-Inspired Borscht: Fusion Delight

In 2026, fusion cuisine continues to gain popularity, and this Korean-inspired borscht recipe is no exception. It combines the hearty flavors of traditional borscht with the bold spices of Korean cuisine.

Ingredients:

1 lb beef, cut into cubes
2 beets, peeled and grated
2 carrots, peeled and grated
1 onion, finely chopped
2 potatoes, peeled and diced
1 cup of kimchi, chopped
2 cloves of garlic, minced
1 tbsp gochujang paste
1 tbsp soy sauce
2 bay leaves
Salt and pepper to taste
2 tbsp vegetable oil

Instructions:

Brown the beef: In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
Sauté the vegetables: In the same pot, add the onion, carrots, and beets, and sauté until softened. Add the gochujang paste and stir to combine.
Combine the ingredients: Add the browned beef, potatoes, kimchi, garlic, and bay leaves. Cover with enough water to cover all ingredients and simmer for about 1 hour.
Season and serve: Season with soy sauce, salt, and pepper to taste. Serve the borscht hot with a side of steamed rice.

Vegetarian Borscht: Plant-Based Comfort

For those following a plant-based diet, this vegetarian borscht recipe is a delicious and hearty option. It's packed with vegetables and flavor, making it a favorite in 2026.

Ingredients:

2 beets, peeled and grated
2 carrots, peeled and grated
1 onion, finely chopped
2 potatoes, peeled and diced
1 head of cabbage, thinly shredded
2 tomatoes, diced
2 cloves of garlic, minced
2 bay leaves
Salt and pepper to taste
2 tbsp vegetable oil

Instructions:

Sauté the vegetables: In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, and beets, and sauté until softened.
Combine the ingredients: Add the potatoes, cabbage, tomatoes, garlic, and bay leaves. Cover with enough water to cover all ingredients and simmer for about 30 minutes.
Season and serve: Season with salt and pepper to taste. Ladle the borscht into bowls and serve with a dollop of vegan sour cream and a sprinkle of fresh dill.

Vegan Borscht: A Modern Twist

This vegan borscht recipe is a modern twist on the classic dish, using plant-based ingredients to create a hearty and flavorful soup.

Ingredients:

2 beets, peeled and grated
2 carrots, peeled and grated
1 onion, finely chopped
2 potatoes, peeled and diced
1 head of cabbage, thinly shredded
2 tomatoes, diced
2 cloves of garlic, minced
2 bay leaves
Salt and pepper to taste
2 tbsp vegetable oil

Instructions:

Sauté the vegetables: In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, and beets, and sauté until softened.
Combine the ingredients: Add the potatoes, cabbage, tomatoes, garlic, and bay leaves. Cover with enough vegetable stock to cover all ingredients and simmer for about 30 minutes.
Season and serve: Season with salt and pepper to taste. Ladle the borscht into bowls and serve with a dollop of vegan sour cream and a sprinkle of fresh dill.

Greek-Inspired Borscht: Mediterranean Fusion

This Greek-inspired borscht recipe combines the hearty flavors of traditional borscht with the vibrant tastes of Mediterranean cuisine.

Ingredients:

2 beets, peeled and grated
2 carrots, peeled and grated
1 onion, finely chopped
2 potatoes, peeled and diced