Bestie’s Borscht: A Homemade Borscht Recipe Worth Texting For

This homemade borscht recipe is a lighter, tomato-forward take on traditional Ukrainian borscht — no cabbage, no beef, just fresh tomatoes, beets, carrots, and dill. It’s a beloved family recipe, and I have never once managed to make it just one time. I eat too much, swear it off, then catch a whiff of fresh dill at a farmers market and text my best friend for the recipe all over again.

The Story Behind This Homemade Borscht Recipe

There’s a version of this soup living in my kitchen right now, and there’s a good chance I already told myself I was done making it. I never am. This particular pot has a hold on me that defies whatever willpower I think I have left by the time it’s empty.

It’s not far off from traditional Ukrainian borscht in spirit, but it’s a lighter version. This one is a friend’s family recipe, passed down through generations, and it skips the cabbage and the beef most classic versions lean on. Instead, it leans on fresh tomatoes and beets simmered together with dill until the whole kitchen smells like something worth waiting for. I think that’s part of why I love it so much. It’s still unmistakably borscht, just a brighter, gentler version of it, and I’ve been hooked ever since.

The cycle goes like this: I make a batch, I eat more of it than any bowl was reasonably built to hold, and I sit there afterward, a little too full, swearing this is the last time. It never is. Some random afternoon at a farmers market, a bundle of fresh dill will hit me from three stalls away, and before I’ve even processed it, I’m already typing, “Hey girl. Random. Send me THE recipe??”

I don’t own a recipe book. I’m not organized enough to need one — I simply don’t cook that often. What I have instead is a best friend who understands me and has fielded this exact request more times than either of us has bothered counting. She’ll wake up to a message that reads something like, “thinking of you!! also send the recipe, it’s urgent, I’ll explain later,” and somehow she just gets it. No context needed. She digs it up, sends it over, and never once makes me feel bad for asking again.

If you’re making a big pot for the family, this recipe is easy to double for a crowd, and it only gets better with leftovers. For more comfort food ideas, browse our full collection of recipes.

Here’s to fresh dill, good friends, and the recipes worth a 1 a.m. text.

Bestie’s Borscht: Homemade Borscht Recipe

Serves: 6–8 Prep time: 20 minutes Cook time: 60 minutes

Ingredients

• 2 Tbsp extra virgin olive oil
• 2 Tbsp butter or coconut oil
• 2 large onions, chopped
• 6–8 fresh tomatoes
• 6 beets
• 6 carrots
• 6 potatoes
• 1 bay leaf
• 1 package dill
• 1 tsp freshly ground black pepper
• 1 tsp Kosher salt
• 8 cubes beef bouillon
• 8 c. water (or enough to cover vegetables)

Directions

1. Sauté the diced onions in the olive oil and butter in a stock pot, about 10 minutes.
2. Chop the fresh tomatoes and add to the onions.
3. Dice the beets and add to the stock pot.
4. Dice the carrots and add to the stock pot.
5. Dice the potatoes and add to the stock pot.
6. Add the bay leaf, dill, black pepper, salt, beef bouillon, and water.
7. Bring to a boil, then reduce heat and simmer for 60 minutes.
8. Season to taste and serve with sour cream, garnished with fresh dill. Remove bay leaf before serving.

Favourite part: the first spoonful with sour cream, standing over the pot before it even makes it to a bowl.

A Note, With Love: Add beef bouillon to water at a ratio of 1:1.

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Frequently Asked Questions

What makes this homemade borscht recipe different from traditional Ukrainian borscht?

Traditional Ukrainian borscht typically includes cabbage and beef, with beets as the star of the broth. This recipe skips the cabbage and the beef, leaning on fresh tomatoes and dill instead for a lighter, brighter take on the classic.

Can I make this homemade borscht recipe ahead of time?

Yes — it tastes even better the next day, once the flavors have had time to settle. Store refrigerated for up to 4 days.

Can I freeze this homemade borscht recipe?

Absolutely. Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

What can I substitute for beef bouillon?

Vegetable bouillon works well if you’d like a fully vegetarian version — keep the same 1:1 ratio with water.

Is this homemade borscht recipe served hot or cold?

It’s served hot, straight from the pot, with a dollop of sour cream on top.

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