What Plants Are Used in Borscht?

December 8, 2025 •

4 min read

With hundreds of variations existing across Eastern Europe, the iconic beet-based borscht relies on a surprisingly versatile list of core plant ingredients. Historically originating from the humble hogweed plant, the soup has evolved into a vibrant dish that showcases a wide array of vegetables, herbs, and spices. The primary question, what plants are used in borscht, reveals a complex tapestry of regional tradition and personal preference.

Quick Summary

A detailed look at the diverse plant-based ingredients in borscht, exploring the staple vegetables, crucial herbs for flavor, and regional variations like beet-less green borscht and Polish white borscht.

Key Points

Core Vegetables: Traditional red borscht relies on beets, cabbage, carrots, onions, and potatoes for its rich, earthy flavor and signature red color.
Flavor Base: Onions, carrots, and sometimes other roots are sautéed with tomatoes to build a deep, flavorful base before simmering with the broth and other ingredients.
Herbal Finish: Fresh herbs, especially dill and parsley, and minced garlic are typically added at the end of cooking to preserve their bright, potent flavors.
Regional Diversity: Beyond red borscht, plant-based variations exist, such as green borscht made with sorrel and spinach or white borscht with a fermented rye base.
Versatile Additions: Ingredients like beans, bell peppers, celery, and mushrooms are common additions that reflect different regional traditions and dietary needs.

The Essential Core Plant Ingredients in Borscht

At the heart of the most recognized beet-based borscht lies a collection of hardy, flavorful plants. These vegetables provide the soup's robust body, earthy sweetness, and signature ruby-red color. The fundamental building blocks include:

Beets: This is arguably the most recognizable ingredient in red borscht. Beets lend the soup its deep, vibrant color and an essential earthy sweetness. Different preparation methods, such as grating or dicing, affect the texture and intensity of the flavor.
Cabbage: A staple in many Eastern European cuisines, cabbage adds texture and a mild, slightly sweet flavor. Winter cabbage is often preferred for its crunch, while softer varieties like Savoy can be used for a more tender result. Some recipes specifically use green or red cabbage.
Potatoes: Typically diced into cubes, potatoes contribute to the soup's heartiness and act as a natural thickener. Starchy potatoes like Russet or Yukon Gold are commonly used.
Carrots and Onions: These aromatic vegetables form a flavorful base for the soup. They are usually sautéed together, sometimes with tomato paste, to create a sofrito or flavor base known in Ukraine as zazharka. This process mellows the vegetables and deepens their flavor before being added to the broth.
Tomatoes: Whether as fresh diced tomatoes or concentrated paste, tomatoes contribute a crucial acidity that balances the beets' sweetness and enhances the overall flavor profile.

Expanding the Flavor Palette: Regional and Variant Plants

Beyond the core ingredients, borscht's versatility shines through in its many regional and personal variations, which incorporate a broader spectrum of plants. These additions can transform the soup's character entirely.

Green Borscht

Not all borscht is red. Green borscht, or zeleny borshch, is a spring and summer soup that omits beets in favor of tart, leafy greens. The key plants in this variant are:

Sorrel: This naturally sour herb is the star of green borscht, providing its characteristic tangy flavor.
Spinach, Chard, and Nettle: These greens are often added alongside sorrel to build body and nutritional value.
Dill and Parsley: Crucial for adding freshness, these herbs are typically stirred in just before serving.

Other Common Plant Additions

Numerous other plants find their way into different versions of borscht, reflecting regional tastes and available produce.

Parsnip, Celery, and Celeriac: These root vegetables add depth and savory notes.
Bell Peppers: Often used in Ukrainian and some Russian recipes, bell peppers add a distinct flavor and aroma.
Legumes: In southern Ukraine and other regions, beans like kidney or cannellini are added to make the soup more hearty and filling.
Mushrooms: Vegetarian and fasting versions often use forest mushrooms to create a rich, earthy broth.
Horseradish: Sometimes used as a seasoning, or added in small amounts to provide a spicy kick, often in Jewish variations.

A Culinary Comparison: Classic Red vs. Green Borscht


Feature	Classic Red Borscht (Ukrainian-style)	Green Borscht (Zeleny Borshch)
Core Coloring Agent	Beets, fermented beet sour, or vinegar	Sorrel and other green leafy vegetables
Flavor Profile	Earthy, sweet, and sour from beets, tomato, and vinegar	Tangy, light, and fresh from sorrel and herbs
Key Vegetables	Beets, cabbage, potatoes, carrots, onions, tomato	Sorrel, spinach, potatoes, onions, carrots
Typical Herbs	Dill, parsley, bay leaf	Dill, parsley, green onions
Common Garnishes	Sour cream (smetana), fresh dill, pampushky	Sour cream or yogurt, hard-boiled eggs, fresh herbs
Traditional Season	Fall and Winter	Spring and Summer

Essential Herbs and Spices for Borscht

The vibrant flavors of borscht are elevated by a simple yet effective palette of herbs and spices. The final touches can make all the difference.

Dill: An indispensable herb, fresh dill is a non-negotiable garnish for many borscht recipes, offering a bright, grassy aroma that cuts through the richness.
Parsley: Fresh chopped parsley adds another layer of green freshness and is often used alongside or instead of dill.
Garlic: Added near the end of cooking to maintain its potent flavor, minced garlic provides a pungent, aromatic finish.
Bay Leaves: These are typically added to the broth early in the cooking process to infuse it with a subtle, aromatic flavor.
Black Pepper: Freshly ground black pepper is used to season the soup to taste.
Allspice, Caraway Seeds, and Coriander Seeds: These spices may be used in some variations to add warm, complex notes.

Conclusion: The Versatile Nature of Borscht Plants

The answer to what plants are used in borscht is not a single list but a testament to culinary adaptability. From the hearty root vegetables that form its base to the delicate herbs that brighten its flavor, borscht is a celebration of seasonal and regional plant life. While the core of beets and cabbage remains central to many versions, the freedom to add ingredients like sorrel, beans, or bell peppers allows for endless variations. This rich plant-based heritage has made borscht a staple in many cultures and a comforting, nutrient-dense soup that can be enjoyed year-round. Its legacy, rooted in the ancient use of wild hogweed, continues to evolve with every family recipe.

Learn more about the historical origins of borscht on Wikipedia: Borscht.

Frequently Asked Questions

The most important plant in classic red borscht is the beet. It provides the soup's distinctive red color and its characteristic sweet, earthy flavor.

No, not all borscht recipes include beets. Variations like green borscht use sorrel, and some Polish white borschts are based on fermented rye flour, omitting beets entirely.

Fresh dill and parsley are the most common herbs used, often added as a garnish just before serving. Bay leaves and garlic are also used to build flavor during cooking.

Cabbage is a staple ingredient that provides texture and a mild, slightly sweet flavor. It is a hearty and inexpensive vegetable that adds bulk to the soup.

Green borscht is a lighter, summer version of the soup primarily made with tart leafy greens like sorrel, along with other vegetables such as potatoes, and often garnished with hard-boiled eggs.

Yes, while starchy potatoes like Russet or Yukon Gold are common for thickening, other potatoes like red potatoes can also be used, though they may hold their shape better and take slightly longer to cook.

Yes, in some regions, particularly Southern Ukraine, legumes such as kidney or cannellini beans are added to make the soup more substantial and provide a source of plant-based protein.