Veselka Borscht Recipe {copycat} is a hearty, vibrant borscht just like Veselka’s. Perfectly savory and comforting for chilly days.

When I used to live in New York City, Veselka’s famous borscht and other delicious dishes were one of the closest things I could find to the taste of home. Granted, those recipes are mostly Ukrainian & Polish (not Czech), but it was close enough for me. I also loved Veselka’s cozy East Village location, a walking distance from my apartment.

If you’ve been around for a while, you will know that I have a deep love for Eastern European soups, and this recipe fits right in! This Veselka borscht recipe is nutritionally dense, delicious, and so warming in the winter months.

Veselka broscht soup in a white bowl with spoon

Why You’ll Love This Recipe

Home-style comfort: This borscht soup is pure comfort in a bowl. Each spoonful blends beef broth with hearty root veggies and earthy red beets for a flavor that’s rich and satisfying. Perfect for chilly days or whenever you’re craving something cozy and filling.
Deep, vibrant flavors: With ingredients like cabbage and allspice adding layers of savory and slightly sweet notes, this soup has a depth that makes it a true classic of Eastern European cooking. It’s a little complex, but in all the right ways.
A bright, tangy twist: A splash of apple cider vinegar adds just enough tang to balance the beefy richness and give each spoonful a fresh, vibrant taste.
Familiar favorite: If you’ve tried Veselka’s famous borscht soup or just love hearty Eastern European dishes, this recipe brings that beloved taste home. It’s great for just cozying up or sharing with friends who appreciate a satisfying bowl of soup. They’ll love the first bowl of borscht, and you’ll end up serving bowls of borscht soup! Don’t say I didn’t warn you!

What You’ll Need

1 lb (500 g) beef—sirloin or brisket are best
2 medium beets
1 carrot
1 parsley root
¼ celery bulb
1 onion
½ lbs (200g) white cabbage
2 peeled tomatoes (optional)
Butter for sautéing
1 tbsp Apple cider vinegar
Sour Cream
2 bay leaves
2 Black peppercorns
2 Allspice
Parsley, for serving

Tools

Large pot
Frying pan

close up view of Veselka borscht soup recipe in a bowl with parsley on top

Instructions for Veselka Borscht Recipe

Fill a large pot with cold water. Add the beef, bay leaves, allspice, and peppercorns.
Cover and bring to a slow boil.
While the meat is cooking, peel the beet and cut into thin matchsticks
Add beet to a large pot, then add a ladle or two of the beef broth from your other pot.
Bring to a simmer and continue cooking until the beet is soft.
Peel all other root vegetables and chop finely.
When the meat is soft, take it out of the pot and set it aside. Keep the broth.
Heat butter on a frying pan, and begin by sautéing the chopped onion. Then add the rest of your root vegetables and continue to sauté until soft & fragrant.
Transfer vegetables to a large pot, then pour in the beef broth. (you can substitute bone broth here for a richer taste.)
Grate the cabbage (or chop it finely) and add it to the soup. Then add in the cooked beet and finely chopped tomatoes and simmer on medium-low for about 30 minutes.
Chop beef into small pieces, add to the soup, and allow to come to a boil for a few minutes.
Finally, add apple cider vinegar (feel free to adjust the amount to reach the desired taste)
Serve with a dollop of sour cream and parsley.

scooped soup with beef and other ingredients

FAQ

If you’re making this borscht soup recipe for the first time, really focus on those grated beets. Pair them with sautéed onions and other root veggies to create a solid base. Keep an eye on the simmering process; cooking on medium-high heat lets all those complex flavors come together beautifully. For added depth, consider using vegetable stock or tossing in some bay leaves. Feel free to adjust the seasoning—maybe add a splash of white vinegar or some lemon juice for that classic sour taste. Check out TikTok for other fun ways to make this popular soup.

Borscht, a hearty and flavorful soup, is a classic comfort food. It pairs perfectly with crispy potato pancakes, or for a more elegant touch, potato pierogi. A fresh salad with colorful bell peppers and beet greens adds a light and refreshing contrast to the rich soup. Serve with crusty bread for dipping in the flavorful broth, and garnish with fresh dill for a pop of color and flavor.

Traditional borscht often calls for beef like chuck roast or short ribs. If you’re feeling adventurous, pork shoulder can add a different flavor twist. For a heartier soup, try adding hard-boiled eggs or dumplings. Want a vegan version? Just skip the meat and use beet juice and beet water to keep that vibrant color and rich flavor. A squeeze of lemon juice brightens it up, and vegetable oil works great for sautéing.

Beef fat or bone broth can make your borscht extra special instead of regular stock. Add some depth of flavor with bay leaves, black pepper, and caraway seeds. For a tangy twist, try a splash of red wine vinegar or a bit of soy sauce. Sauerkraut juice can also add a nice sour note. If you want a thicker soup, a sprinkle of potato flour can do the trick.

Tips for the best veselka Borscht Recipe

1. Give the beets time:

Thinly slicing the red beets into matchsticks will help them cook down faster and absorb the rich flavors of the broth. Simmer the beets until soft for that classic earthy flavor that borscht is known for.

2.Sautéing for flavor:

When you sauté the chopped onion and root vegetables in butter, take the time to let them turn golden brown and fragrant. This step adds a layer of richness that sets a great base for the final soup.

3. Taste and adjust the tang:

The apple cider vinegar at the end gives the soup that perfect tangy edge. Start with a tablespoon and add a little more if you’d like it bolder—it’s all about personal preference.

4. A Creamy Finish (Optional):

A dollop of sour cream can add a smooth, slightly tangy creaminess that balances the soup’s savory flavors. If you prefer a vegan option, consider using a dollop of vegan yogurt or a drizzle of olive oil..

Storage

Refrigerate any extras in an airtight container once they’ve cooled to preserve that rich, flavorful broth.
If you want to enjoy it later, freeze portions in freezer-safe containers so you can easily pull out some soup whenever you need a quick, comforting meal.
Just thaw it in the fridge overnight, then reheat it on the stovetop or in the microwave when you’re ready to dig in. These simple methods help maintain that delightful tangy flavor, ensuring you can savor your homemade borscht whenever the craving hits!

Borscht Soup Recipe {Veselka's Famous Soup Copycat}

Veselka Borscht Soup Recipe {copycat} is a hearty, vibrant borscht just like Veselka's. Perfectly savory and comforting for chilly days.

Ingredients

1 lb (500 g) beef—sirloin or brisket are best
2 medium beets
1 carrot
1 parsley root
¼ celery bulb
1 onion
½ lbs (200g) white cabbage
2 peeled tomatoes (optional)
Butter for sautéing
1 tbsp Apple cider vinegar
Sour cream
2 bay leaves
2 Black peppercorns
2 Allspice
Parsley, for serving

Instructions

Fill a large pot with cold water. Add the beef, bay leaves, allspice, and peppercorns.
Cover and bring to a slow boil.
While the meat is cooking, peel the beet and cut into thin matchsticks
]Add beet to a large pot, then add a ladle or two of the beef broth from your other pot.
Bring to a simmer and continue cooking until the beet is soft.
Peel all other root vegetables and chop finely.
When the meat is soft, take it out of the pot and set it aside. Keep the broth.
Heat butter on a frying pan, and begin by sautéing the chopped onion. Then add the rest of your root vegetables and continue to sauté until soft & fragrant.
Transfer vegetables to a large pot, then pour in the beef broth. (you can substitute bone broth here for a richer taste.)
Grate the cabbage (or chop it finely) and add it to the soup. Then add in the cooked beet and finely chopped tomatoes and simmer on medium-low for about 30 minutes.
Chop beef into small pieces, add to the soup, and allow to come to a boil for a few minutes.
Finally, add apple cider vinegar (feel free to adjust the amount to reach the desired taste)
Serve with a dollop of sour cream and parsley.

Notes

Tips

1. Give the beets time: Thinly slicing the red beets into matchsticks will help them cook down faster and absorb the rich flavors of the broth. Simmer the beets until soft for that classic earthy flavor that borscht is known for.

2. Sautéing for flavor: When you sauté the chopped onion and root vegetables in butter, take the time to let them turn golden brown and fragrant. This step adds a layer of richness that sets a great base for the final soup.

3. Taste and adjust the tang: The apple cider vinegar at the end gives the soup that perfect tangy edge. Start with a tablespoon and add a little more if you’d like it bolder—it’s all about personal preference.

4. A Creamy Finish (Optional): A dollop of sour cream can add a smooth, slightly tangy creaminess that balances the soup's savory flavors. If you prefer a vegan option, consider using a dollop of vegan yogurt or a drizzle of olive oil..

Storage

You’ve cooked the best borscht soup ever, and now it's time to store those delicious leftovers properly. What do you do?

Refrigerate any extras in an airtight container once they’ve cooled to preserve that rich, flavorful broth. If you want to enjoy it later, freeze portions in freezer-safe containers so you can easily pull out some soup whenever you need a quick, comforting meal.

Just thaw it in the fridge overnight, then reheat it on the stovetop or in the microwave when you're ready to dig in. These simple methods help maintain that delightful tangy flavor, ensuring you can savor your homemade borscht whenever the craving hits!